Apple Pork Chops

I took this recipe from K's blog So Tasty So Yummy, and it was both tasty and yummy :). It was super easy and pretty quick, but looks impressive enough to make dinner guests respect you LOL. It is also quite healthy!

1 tablespoon EVOO
1 tablespoon chopped shallot
2 (1/2-inch thick) pork chops
1/4 teaspoon salt
ground black pepper to taste
1 apple - cored and sliced- I used a big jonagold, but I am sure any good "cooking" apple with do.
2 tablespoons brown sugar
1/2 teaspoon ground mustard
1/4 teaspoon ground cloves
1/2 cup hot water

Preheat oven to 375 degrees F.

Heat oil in an oven proof skillet with a well fitting lid. Saute shallots in oil for 1 minute, or until tender. Remove shallots and set aside. Salt and pepper the pork chops and brown on both sides in oil.

Cover the chops with the apples and cooked shallots. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes.

Light Alfredo

Ok, no, this was not an exact replica of what you get in the Italian restaurant, but for about 250 calories versus 1000 calories for one serving, it was pretty good! I added chicken to mine too.

Ingredients:

• 1/2 onion, chopped
• 1/2 clove garlic, minced
• 1 teaspoon vegetable oil
• 1 cup skim milk
• 1/2 cup chicken broth
• 1 tablespoon and 1-1/2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 pound dry fettuccine pasta
• 1/2 (16 ounce) package frozen broccoli florets

1. In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
2. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
3. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4. Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Quick and Easy Garlic Balsamic Chicken

Super quick and easy (but yummy!) chicken... it tastes a little like Chicken Marsala and is absolutely delicious!!!!

Here is the original recipe: http://allrecipes.com/recipe/chicken-breasts-with-balsamic-vinegar-and-garlic/Detail.aspx I read all the reviews and simplified it accordingly!

• Ingredients:
• 
  
• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 3/4 pound fresh mushrooms, sliced
• 2 tablespoons olive oil
• 6 cloves garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1 tablespoon butter

Directions:

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Crock-Pot Chicken Tacos

Chicken Tacos in the Crockpot

-Take 1 chicken taco seasoning packet (you can use a reg. taco seasoning packet, but it really doesn't taste nearly as good), and cover the bottom of the crockpot.

-Lay 3 frozen skinless breasts on top of the seasoning.

-Take one container of fresh pico (I use H.E.B.'s hot variety, we like the kick) and cover the chicken. You can use a can of rotel, but the fresh tastes better.

-Pour 1/4 cup of olive oil and 1/4 cup water over the top of everything. Do not stir.

Simmer in crockpot for 4 to 6 hours on low. If you're home, flip it halfway through, but not necessary. Remove chicken and shred with a fork. Stir back in, mixing everything up, and let cook/simmer for at least 30 more minutes.

We throw it on tortillas with a shredded mexican cheese blend. Great for leftovers, too.

Spinach & Ricotta Stuffed Chicken

I love this. It taste completely decadent, but is not a calorie suicide like most Italian meals. I saw multiple recipes online, but it was very easy to adapt to a healthier version. Please excuse my lack of exact measurements...it is really up to your preference. You just need:

Chicken Breast
Frozen Spinach (defrosted)
Fat Free or Low Fat Ricotta Cheese
Italian Seasoning
1 Garlic Clove
Marinara Sauce

Just cut your chicken breast in half to butterfly it. In a separate bowl make your filling by combining the spinach, ricotta, Italian seasoning, and minced garlic clove. As I said before, the amounts are pretty much up to your taste.
Put your filling on top of one side of the butterflied breast, then place the other half back on top (I am sure you could just pound it down as well then fold, this was just easier to me).
Drizzle a little EVOO on top to keep it from burning, and then bake on 350 for about 25 minutes.
When it is still really hot, cover with the marinara sauce and let it sit for a few minutes to cool and settle.

Gary and I shared 1 chicken breast and it was satisfying because of the filling.

Quick Fix: Marinara Sauce

Weeknights can get really hectic at our house, but I am trying really hard not to resort to fast food or frozen pizzas! Recently, I discovered some tips from other moms on a message board about how to add a few ingredients to a jarred marinara sauce to create a yummy and nutritious dinner.

I took the idea and ran with it, so here's my quick and easy recipe for adding taste and nutrients to a jar of marinara:

1 jar of marinara sauce (whatever your family likes)

1 large carrot (or a small handful of baby carrots)

1 small zuchinni

(or any other veggies of your choice)

3 cloves of garlic

1 small shallot or extra small onion (whatever you have on hand)

1 tablespoon E.V.O.O.

1/2 cup grated italian cheese (mozzarella, romano, parmesan, asiago, etc.)

Salt and Pepper to taste

Put the veggies of your choice, the garlic, and the shallot or onion into a food processor until all are finely chopped. Meanwhile, heat E.V.O.O. in large skillet or saucepan over medium heat. Add chopped mixture to the pot and saute for 2-3 minutes until veggies begin to cook and you start getting the yummy garlic smell! Then, add the jarred sauce. When sauce begins to bubble, add the cheese and stir until melted. Taste and add salt, pepper, or any other spices you feel would help (I threw in some fresh basil and...of course...garlic salt...).

This recipe made enough sauce for 2 family meals for us. I just refrigerated the leftovers to reheat another night. My guess is that it could also be frozen. Matt ate it over whole grain penne pasta that I boiled while making the sauce (almost perfect timing!). However, my new discovery/tip as far as pasta is concerned is frozen ravioli... They can be found with just cheese or - better - with spinach or other veggies!!! Best of all, they can be MICROWAVED in 2 minutes and taste just fine. I am really looking forward to just heating up ravioli and sauce later this week and having a meal ready in under 5 minutes!

Opa!

This weekend I ate my way through the Greek Festival at the Greek Orthodox Church. I am a huge lover of all things Greek: The music, the islands, the ancient culture and literature (My focus for my Masters is on classical Greek mythology!). But, especially the food! I love Greek food, and luckily, the Mediterranean diet is very healthy. Of course the things I love, like Gyros, Spanakopita, and Kourambiethes are NOT things I could make at home on a regular day.
I do make Greek Salad almost every night, though. I hate bottle salad dressing, so luckily this is easy!

I usually just use a bag of mixed greens from HEB and tomato, but if I am feeling fancy I will add bell pepper as well. I hate olives, so that traditional piece is left out ;)
To make the dressing, just combine the ingredients in a food processor:

1 tbsp. oregano
1 tsp. parsley
3 tbsp. olive oil
1-2 tbsp. red wine vinegar
1-2 Garlic cloves
Salt and pepper to taste

Then top with low-fat Feta cheese (I promise, no difference in taste) and go!

Pasta with Italian Sausage and Greens

So I have no clever name for this dish, but it is delicious and oh-so-nutritious. I got the recipe from a friend's blog, and made some adjustments to it to better fit my taste. Anytime Gary and I make pasta we try to overload it with veggies. Well, on a mission to fix a long standing Vitamin K deficiency I have had before I have to start getting shots (ouch!), we are on a leafy-green diet overhaul. Hence the spinach shakes for breakfast....
You can use any kind of greens you want, I used these just because I like them. I really did not measure the greens, I just put in as much as I could b/c I like to sneak them in.
Kale is an incredibly leafy green I have never used before, but it is so incredibly nutrient and Vitamin K rich I decided to try it tonight.

12 oz. penne pasta (I used the Ronzoni Healthy Harvest Whole Wheat)
2 garlic cloves, minced
2 tablespoon olive oil
1 lb. sweet Italian turkey sausage- casings removed
1 pint grape tomatoes
1 large onion, thinly sliced, rings roughly separated
1/2 teaspoon crushed red pepper
kosher salt, to taste
Kale (I used a whole "bunch")
Spinach (a few cups)
freshly ground pepper


Boil large pot of water and cook pasta to al dente while preparing the sauce. When pasta finishes cooking, reserve two cups of the pasta water before draining.


Heat garlic and olive oil in a large pan over medium-high heat. Add the sausage and brown, breaking it up into crumbles with a wooden spoon. Add onion slices and saute until transparent, a little over five minutes. Add tomatoes, red pepper and a pinch of salt. Saute for about five minutes then stir to break up the tomatoes a bit. Add half the greens and stir to wilt it.

Drain the pasta and add it to the pan with the sausage sauce. Raise the heat to high and stir to combine pasta with the juices. Add half the reserved water and stir well. Add the remaining greens one handful at a time until all is wilted and incorporated into the dish. Add the remaining reserved water and cheese, stir well to combine the cheese into the sauce.

I put a bit of Parmesan on top when it was done. This was yummy, healthy, and very easy!

Sunday Splurge... On Hand Alfredo

So... in just 2 weeks, you should already be sensing a pattern... When we splurge on a calorie-rich meal, it tends to involve lots of cheesy, creamy sauces and wine....

I hadn't actually planned on a splurge this weekend, but when I asked my uber-stressed out hubby what he wanted for dinner, he requested pasta and Alfredo sauce... so I figured why not? The problem was, I did not have cream cheese or heavy cream (my two usual bases for Alfredo recipes) on hand, so I began a search for a recipe that didn't call for either. I ended up discovering a fabulous new sauce recipe that is destined to become a new favorite (I like it better than last week's, so that ought to tell you something!) The best part is, I made the whole thing with ingredients that I almost always have on hand in my fridge.

4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
3 tablespoons fresh or 1-2 tablespoons dried parsley
4-5 cloves garlic, minced
1/4 cup white wine
salt and pepper

Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth.

Pour over pasta (with chicken, shrimp, or pancetta if desired).

Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.

Yummy (and Quick!) Fall Treat - (Microwaved) Baked Apples!

We are getting into the fall mood at our house... Halloween decorations are up, the orange clothes are out (for Aedan anyway!) and we are ready for autumn comfort foods like soups, ciders, and yummy baked treats!

Unfortunately, fall is also our busiest season so time is often limited. We try to find reasonably healthy and easy treats for family evenings. I was really excited when I realized I could make baked apples (one of our favorites!) in the microwave in under 5 minutes!!!

Ingredients:

- 4 apples, cubed (peel if desired)

- 2 tablespoons butter or margarine

- 1 teaspoon cinnamon

- 1 tablespoon sugar

Instructions:

Combine all ingredients in a microwave safe container. Microwave for 2 minutes, stir, and then microwave for an additional 2 minutes.

This is also a great recipe for applesauce. Follow the same recipe (or double it) and then put the finished product into a food processor.

Cinnamon Chips

I love cinnamon apples, pears, etc in the Fall, so today we tried something new and it was a success! I am always happy to find a lower-guilt level desert. This is super easy too!
I used whole wheat carb-balance tortilla. Cut them in pieces. Then spray them with Pam spray and sprinkle with cinnamon sugar. Bake at 400 for 10-13 minutes, and there ya go! Yummy, healthy cinnamon chips.

Taco Chili

Since this is the first open-windows day of the year, I am celebrating with some yummy (and healthy!) chili. I got this recipe from weight watchers and have been meaning to back it up for some time now, so this is great.

Ingredients:

• 1lb 97% fat free ground turkey
• 1 chopped onion
• 2-3 garlic cloves
• 1 1/2 cups celery (not too finely chopped)
• 1 15oz can tomato sauce
• 1 small can diced green chilies
• 1 or 2 15oz cans of stewed tomatoes
• 4 16oz cans beans (mix or match pinto, black, kidney etc)
• 1 packet ranch dressing mix
• 1 Packet taco seasoning
  
• 2 teaspoons cumin (or more)
• 16oz bag frozen corn
• 1/2 cup water (optional- I usually don't need it after the canned tomatoes and beans)

Cooking Instructions:

Brown the turkey, add onions, garlic, and celery halfway through. One by one add the remaining ingredients. DON'T DRAIN ANYTHING. Heat through, simmer for a while if you like.

Sunday Splurge... Chicken Rigatoni

Even though we are focusing on healthy cooking, I usually let myself "splurge" once on the weekend and make an especially sinful meal or dessert. This week it was chicken and pasta in a white wine cream sauce... Wine, cream, cheese, and pasta... could you get any better????

Here's the recipe... the only change I would make is cutting it in 1/2.... As is, it makes about 6 servings.... I made the mistake of making the whole thing... now instead of just one meal, I have 3 leftover servings of this sinful treat...yikes!!!!

http://www.thenovicechefblog.com/search?q=chicken+rigatoni

• 4 tablespoons butter
• 2tablespoons olive oil
  
• 4 grilled chopped chicken breasts
  
• salt and pepper
• 10 basil leaves (finely chopped)
  
• 1 large onion chopped and caramelized
• 6 garlic cloves chopped
  
• 10 ounces dry marsala wine
  
• 20 ounces heavy cream (or evaporated milk for a lighter version)
  
• 1 box (24 ounces) rigatoni pasta (pre-cooked or cooked as you are cooking the sauces)
  
• 2 ounces freshly grated Parmesan cheese (I used twice this!!!!)
  

In a hot sauté pan add butter and olive oil and let melt. Then add chicken, basil, caramelized onions, garlic, salt and pepper and sauté for approximately 2 minutes. Add the wine and sauté for 2 minutes. Add the heavy cream and bring to a boil over high heat. Add pasta and stir until all pasta is covered with sauce. Lastly add the parmesan cheese and stir until all chesse is melted!

Savory Substitutions

Since we are on a healthy mission, I thought we could list when we found some decent substitutions for less-than=healthful things. My favorite as of late:
Tazo Apple Cinnamon Spice Tea: I am spoiled and only buy the Tazo teas..they are so good. I like this one b/c once Fall hits I want to drink cider every day, but it is not the most calorie-conservative. This does not taste like cider, but it is a nice hot fally-substitution.

Fiesta Rice

You can have this as a side, or I like to add cheese and chicken and make it a bowl meal!

Yield

8 servings (serving size: 1 cup)

Ingredients

• 2 teaspoons olive oil
• 1 (10-ounce) package frozen whole-kernel corn, thawed
• 1 tablespoon butter
• 1 cup chopped green onions
• 1 1/2 cups uncooked brown rice
• 1 teaspoon ground cumin
• 1 teaspoon minced garlic
• 2 cups fat-free, less-sodium chicken broth
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1 (14.5-ounce) can diced tomatoes with chiles, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

Preparation

Heat oil in a medium saucepan over medium-high heat. Add corn to pan; cook 10 minutes or until corn starts to brown, stirring occasionally. Remove from pan. Set aside.

Melt butter in pan. Add onions; sauté 5 minutes or until tender. Stir in rice, cumin, and garlic; cook 1 minute. Add chicken broth, black pepper, salt, and diced tomatoes to pan; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove from heat; stir in reserved corn and beans. Cover and let stand 10 minutes. Stir in cilantro and juice.

Nutritional Information

Calories: 226 (16% from fat)

Fat: 3.9g (sat 1.3g,mono 1.7g,poly 0.7g)

Protein: 6.6g

Carbohydrate: 43.5g

Fiber: 4.9g

Fabulous Fajitas... No Grill Required!

(Pics courtesy of Recipe Zaar... I am not used to this whole blogging thing yet and forgot to take my own!!!!

Okay... so this was actually a mis-read of thel recipe on my part (oops!) in which I originally thought the whole recipe was meant to be made stove-top... Turns out the meat is actually meant to be grilled, but by the time I realized that, I had all the ingredients prepared and was in no mood (or state of dress) to hike out to the cabana grill that is currently our only option grill-wise. Sooo... I tried it all stove-top and was pleasantly surprised!

Here is the recipe (from Recipe Zaar): http://www.recipezaar.com/Chilis-Fajitas-8595

The only modification I made was stir-frying the meat on the stove in the same pan as the veggies. It turned out great!!! Hubby said they were better than the pre-marinated stuff we used to buy to grill! To complete the whole Chili's illusion, I went by their "To Go" counter this morning and picked up chips and salsa (waaaay more than you could ever eat at one meal!) for $3.00!

Chili's Fajitas Recipe #8595

Serve on flour tortillas with cheese, guacamole, sour cream, tomatoes, and lettuce.

SERVES 4

For the marinade

• 1/4 cup lime juice
• 1/3 cup water
• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 2 teaspoons soy sauce
• 1 teaspoon salt
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon black pepper

Meat

• 1 lb top sirloin steak or boneless skinless chicken breast

Vegetable sauce

• 2 tablespoons water
• 1 teaspoon soy sauce
• 1/2 teaspoon lime juice
• 1 dash salt
• 1 dash black pepper
• 1 tablespoon olive oil

Vegetables

• 1 large Spanish onion, sliced thin
• 1/2 green pepper, sliced thin
• 1/2 red pepper, sliced thin
• 1/2 yellow pepper, sliced thin

1. Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.
2. Discard leftover marinade.
3. Grill meat over medium flame 4-5 minutes on each side.
4. Cut meat into thin strips.
5. Set aside and keep warm.
6. Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
7. set aside.
8. cook onion and peppers in oil until brown.
9. remove from heat.
10. pour reserved mixture over onions and peppers.
11. combine meat, onions, and peppers.

French Toast (for the healthy and the not-so-healthy...)

You can probably tell just by looking that I do NOT wake up to green monsters like Cassie... Though I swear I will try one since you say you truly cannot taste the spinach... Anyway, here is MY breakfast recipe from the morning... I'll give you the healthy version and the not-so-healthy (but super yummy) version.

Healthy Version Ingredients:

(makes 1 serving or 2 small servings)

2 slices whole grain bread

1 egg

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

1 teaspoon skim milk

Non-stick cooking spray

sugar free fruit preserves

Not-so-Healthy Modifications:

White bread instead of whole grain

Butter instead of non-stick spray

Syrup instead of preserves

Cooking Instructions:

In either variation, whisk together egg, cinnamon, vanilla, and milk. Dip bread in mixture, coating thoroughly. Heat non-stick spray or butter in skillet. Place dipped bread in skillet, browning each side. Top with syrup or preserves. Enjoy!!!

I usually make one piece of the french toast per person and then use the same pan to make mini omelets (1 egg a piece) to go along with them.

The Green Monster

This is something you REALLY have to give a chance despite its looks. Athletes love smoothies because our bodies absorb the nutrients from produce most efficiently in liquid form. Well, lucky for us, Spinach- one of the most incredible super foods- is completely flavorless when it is blended up with other things! So, the Green Monster has become a favorite breakfast item of mine.
Here is my usual breakfast recipe:

2 cups fresh baby spinach
1 banana (cut up)
2 tbs natural Peanut Butter
1 cup skim milk
ice
Blend it all up until it is looks like something that would project out of Linda Blair.

I use that recipe generally because it has a perfect balance of protein and carbohydrate plus the spinach. It leaves me stuffed for hours. You can change it up so many ways though- essentially just make your favorite smoothie, but ass spinach because it is flavorless and adds a massive nutrient kick! I love using strawberries and blueberries, but that is not going to make it a pretty green ;P

Another cool thing, you can totally get kids into this drink because of the way it looks.

Tortilla Soup

I happen to be a soup junkie...so my post may have a common theme :P
This was sooo good! I used whole wheat carb-balance tortillas to make the chips. Also, if you aren't into too spicy, you may want to use a little less poblanos, but not much less. It was only slightly spicy. Just to make it easier, I used boneless, skinless chicken breast. I am not one to dissect chicken...

http://family.go.com/food/recipe-ew-631163-tortilla-soup-t/

Here’s a version of chicken tortilla soup that’s both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

Prep Time:	30 minutes
Ready in:	45 minutes
Yield:	6 servings, about 1 1/3 cups each
Ease of Prep:	Easy

Recipe Ingredients
	8 corn tortillas , halved and thinly sliced
	Canola or olive oil cooking spray
	1 tablespoon canola oil
	3 Anaheim or poblano peppers , diced
	1 medium onion , diced
	1 teaspoon ground cumin
	1 pound boneless, skinless chicken thighs , trimmed and cut into 1-inch pieces (see Tip)
	4 cups reduced-sodium chicken broth
	1 14-ounce can diced tomatoes with green chiles
	2 tablespoons lime juice
	1/2 cup shredded sharp Cheddar cheese
	1/4 cup chopped fresh cilantro

Recipe Directions

1. Preheat oven to 400°F.
2. Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.
3. Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.

Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.

Health Advantages: low calorie, high fiber, low cholesterol, healthy weight.

Nutrition Information
Servings Per Recipe: 6
	Amount Per serving
	Calories:	288 cal					Carbohydrate Servings:	1 1/2
	Carbohydrates:	25 g		Dietary Fiber:	5 g		Cholesterol:	56 mg
	Fat:	12 g		Sodium:	483 mg		Saturated Fat:	4 g
	Protein:	20 g		Potassium:	404 mg		Monounsaturated Fat:	4 g
	Nutrition Bonus:	Vitamin A (40% daily value), Iron (15% dv).
	Exchanges:	1 starch, 1 vegetable, 2 lean meat, 1 fat

The Recipe That Started It All... Veggie Lover's Chicken Soup

Believe it or not, our joint obsession over this simple little soup recipe is what prompted the entire concept of this blog... Cassie made the soup first with her own modifications... I tried it the next night making a few changes of my own... then Cassie made it AGAIN a different way... then I added more ingrediants into my leftovers... Basically, this one simple recipe has fed us for a week and sparked our collective cooking creativity...

Here is the original: http://family.go.com/food/recipe-ew-504823-vegetable-lover-s-chicken-soup-t/

But here is our (highly superior!) revision:

Yield: 6 bowls of soup (Cassie makes less at a time, so 1/2 the recipe if you choose! I like to have the leftovers to take to lunch at work)

Ingredients:

1 tablespoon extra-virgin olive oil (enough to coat the bottom of your pot - you may need more if your veggies start to dry out or stick)

8 ounces chicken tenders , cut into bite-size chunks

2 cups finely diced veggies (I use zucchini, carrots, and celery; Cassie has also tried artichokes and broccoli... whatever you have/like seems to work just fine! If you use spinach, make sure not to add it until the end...)

1 large shallot , finely chopped (or 2-3 little ones)

3 cloves garlic, finely chopped

1/2 teaspoon Italian seasoning blend

1/8 teaspoon salt (or garlic salt)

1 can italian style diced tomatos

32 ounces reduced-sodium chicken broth

1/2 cup dry white wine

4 tablespoons orzo or other tiny pasta, such as farfelline, or 4 tablespoons rice

Directions
Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate. Add veggies, shallot, garlic, Italian seasoning and salt and cook, stirring often, until the vegetables are softened. Add tomatoes, broth, wine and orzo (or other pasta or rice); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta/rice is tender, about 8 minutes, or according to package directions. Stir in spinach (if using), the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.

This is great to eat off of for a few days and it supposed to freeze well too (haven't tried that yet!) Enjoy!

-Lauren

Welcome to Clumsy Cookery!

Hello and welcome to our little corner of blog-land. We are just a couple of normal, everyday girls (with no cooking talent whatsoever) trying to find fun, reasonably healthy ways to feed ourselves, our husbands and one lone toddler.

This blog is an attempt to collaborate on our cooking, share and store our successfull recipes, document our disasters, and otherwise record our clumsy kitchen antics for posterity (as if posterity cares...)

We are always looking for yummy new recipes to try, so send us your favs!

The Clumsy Cooks,
Lauren and Cassie