Chicken & Pasta Soup with Parsnips

Chicken & Pasta Soup with Parsnips

My neighbor is having surgery so we hooked them up with some post-op chicken soup. I like to cook and store the pasta separate from the soup if I am not going to be eating it immediately after cooking. This prevents the pasta from soaking up more of the broth and becoming mushy. Cooking the pasta in broth and then using that both to make the soup makes the soup a bit thicker due to the starch from the pasta. Poaching the chicken in stock and using the poaching liquid enhances the chicken flavor of the stock. The chicken is also more tender than boiling the chicken in the soup itself. It takes a bit longer but is worth the effort if you have the time.

Makes about 8 servings                                                    7 WW pts / serving

about 7 cups Homemade chicken stock or canned stock

2 cups small pasta

1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped carrot + 1/2 carrot whole
1 cup chopped parsnip
1/2 cup chopped celery + 1/2 stalk whole

2 Tbsp. chopped parsley +3 parsley springs

1. Place 2 cups of chicken stock in the freezer while prepping the vegetables and bringing 4 cups of stock to a boil in a saucepan.
2. Add the pasta and cook according to package directions; Drain reserving the remaining stock.
3. Rinse under cold water to prevent further cooking and set aside.
4. Transfer the drained stock to the same saucepan, add additional stock to equal about 2 cups along with the 1/2 carrot, 1/2 celery stalk and parsley sprigs; bring to a boil.
5. Add chicken breasts and cook uncovered for 5 minutes; Cover, remove from heat and let poach for 20 minutes.
6. Remove the chicken stock from the freezer and transfer the chicken breasts to the cold stock to prevent further cooking. (The stock is working as an ice bath); Drain and reserve the stock.
7. When cool enough to hand pull the chicken into small pieces. reserving the stock
8. Meanwhile, in the saucepan, sauté the carrots, parsnips and celery in the butter for about 3 minutes.
9. Combine the stock from the poached chicken and the cold stock for the ice bath and add stock to equal about 4 1/2 cups.
10. Add to the stock pot along with the chicken and simmer for 10 minutes; Add the parsley.
11. Place some pasta into a bowl and ladle the soup on top.

Enjoy!

Tomato Parsnip Soup

Tomato Parsnip Soup

adapted from New England Soup Factory Cookbook^©

The New England Soup Factory™ is a restaurant in Newton, MA that makes great soups, sandwiches and salads. The parsnips in this soup mellow the acidity of the tomatoes. 

Make this vegetarian by replacing the chicken stock with vegetable broth.

Makes 4 servings                                                            3 WW pts / serving

Cooking spray

1 1/3 garlic cloves

1/3 large onion

2/3 celery stalk

4 medium parsnips, peeled and chopped

2 cups whole peeled tomatoes, canned or fresh

2/3 cups tomato juice

1 1/3 cups Homemade Chicken Stock or canned broth

2/3 cup half & half

1 Tbsp. chopped fresh dill

Kosher salt and freshly ground black pepper

1. Saute the garlic, onion, celery and parsnips in a pot coated with cooking spray, 10 minutes.
2. Add the tomatoes, tomato juice and stock.
3. Bring to a boil; Reduce the heat to a simmer and cook until parsnips are soft, about 40 minutes.
4. Transfer the soup to a blender or food processor; Process until smooth and return it to the pot.
5. Add the cream and dill.
6. Season to take with salt and pepper prior to serving.

Enjoy!

Lean Mean Turkey Loaf Muffins

Lean Mean Turkey Loaf Muffins

adapted from There's a Chef in My Soup! by Emeril Lagasse

Turning meatloaf into muffins gives everyone an end piece.

served with Roasted Carrots and Fingerling Potatoes

Makes 2 servings                                                                  3 WW pts / serving

3/4 lb. lean ground turkey
1/4 cup chopped onion
1/4 cup plain breadcrumbs
2 Tbsp. chopped celery
2 Tbsp. chopped bell pepper
1/2 beaten large egg
2 Tbsp. ketchup
1 tsp. minced garlic
1 tsp. Creole seasoning such as Emeril's Essence
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

1. Preheat the oven to 375F.
2. In a large bowl, combine turkey, onion, bread crumbs, celery, bell pepper, egg, ketchup, garlic, creole seasoning, salt, and pepper until well incorporated.
3. Using an ice cream scoop place balls of the the turkey mixture into the wells of a muffin tin. You should have 4.
4. Bake in the preheated oven until brown on top and an instant-read thermometer inserted into the center reaches 165 degrees F, about 25 minutes.
5. Let rest 5 minutes before serving.

Enjoy!

Grilled Zucchini Bulgur Pilaf

Grilled Zucchini Bulgur Pilaf

adapted from Cooking Light Annual Recipes 2014©

Bulgur is a cracked wheat food, commonly used in Middle Eastern and Mediterranean dishes. It has a nutty flavor and chewy texture. It's a versatile grain, often used in salads, pilafs, and as a base for various dishes. It is also a nutritious option, being a good source of fiber, protein, and other essential nutrients.

served with Japanese Shiso Leaf Meatballs

Makes 3 servings                                                                3 WW pts / serving

Cooking spray

1/3 cup chopped onions

2 Tbsp. + 2 tsp. chopped celery

1 cup water

1/2 cup bulgur

1/2 zucchini, quartered, lengthwise

2 Tbsp. basil, or your favorite herb

1/4 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

Lemon wedges, for serving

1. In a preheat a small saucepan coated with cooking spray. cook the onions and celery, until they soften but do not brown, about 3 minutes.
2. Add the water and bulgur; Cover and simmer 11 minutes.
3. Meanwhile, cooking the zucchini in a preheated grill pan, 5 minutes, rotating to get grill marks on all sides; Cool slightly and chop.
4. Combine bulgur, zucchini, basil, salt and pepper.
5. Serve with lemon wedges.

Enjoy!

Cacio e Pepe Ham and White Bean Soup

Cacio e Pepe Ham and White Bean Soup

adapted from Food & Wine

This soups takes a but of time but it is well worth the effort. Always save your cheese rinds and ham bones in your freezer for just such occassions as this. 

My husband cuts up my ham bones with a santized saw. No ham bone use ham hocks and chop a few ounces of a ham steak.

Need to save a little time, replace the dried, cooked beans with a 15 oz. can of cannellini beans.

Makes 3 servings                                                                5 WW pts / serving

Cooking spray
2/3 yellow onions, chopped divided
1 1/3 large celery stalks, chopped, divided
1 1/3 carrots (about 1/3 pound), peeled, chopped, divided
4 garlic cloves, peeled, 2 smashed and 2 chopped, divided
1/3 (2/3-1 lb.) smoked ham bone, preferably with meat
2 2/3 oz. Parmigiano-Reggiano cheese rinds or pecorino Romano cheese rinds 
3 thyme sprigs
4 cups water, plus more if soup is getting too thick
1 tsp.coarsely ground black pepper, plus more for serving
1/3 cup dried cannellini beans or other dried white beans, soaked overnight, drained
1/3 oz. Parmesan cheese, finely shredded, plus more for serving

Kosher salt

1. To a pot coated with cooking spray add half of the onion, celery, carrot and smashed garlic cloves;  Cook, stirring occasionally, until starting to brown, 6 to 8 minutes. 
2. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. 
3. Reduce heat to low; simmer, partially covered, stirring occasionally until broth is cloudy and tastes strongly like Parmesan and ham, about 1 1/2 hours.
4. Pour the broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible; discard solids. 
5. Reserve ham bone. Wipe pot clean.
6. Coat the pot with cooking spray; Add the remaining chopped vegetables and pepper.
7. Cook, stirring often, until vegetables start to soften,  about 5 minutes. 
8. Stir in the minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
9. Add ham bone, drained beans, and strained broth; bring to a boil over high. 
10. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 hours; Add a little water if the soup is getting too thick.
11. Transfer 1/3 cup of soup to the bowl of a mini food processor, removing any ham pieces, process until smooth; Stir mashed soup back into pot.
12. Remove ham bone from soup, and shred meat (about 1/3 cup); Return meat to soup, and discard bone. Add cheese and stir until melted; Season to taste with salt. 
13. Ladle soup into individual bowls; Sprinkle with additional black pepper and cheese.

Enjoy!

Cauliflower Chowder

Cauliflower Chowder

adapted from Bon Appetit

The miso that is added at the end give the soup another level of savory flavor.

If you haven't tried Wondra flour™ it is a game changer when making soups and gravies. It dissolves very quickly and smoothly into the dishes.

 
Makes 3 servings                                                            7 WW pts / serving

1 1/2 Tbsp. butter, divided
1/2 onion, finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, finely chopped
2/3 tsp. chopped fresh thyme
1/2 tsp. Kosher salt
4 tsp. Wondra flour™ 
1/3 lb. cauliflower, cut into small florets and stems diced
5 oz. baby potatoes, scrubbed and diced
1/2 cup half & half

1 2/3 cups water
1 cup oyster crackers
2/3 tsp. Nick's Famous Crab Seasoning™ or your favorite crab /seafood seasoning

2 tsp. yellow miso
Kosher salt and freshly ground pepper
Chopped scallion greens for serving

1. Heat 1 Tbsp. butter in a pot. 
2. Add the onion, celery, thyme, and salt; Cook, stirring occasionally, until onion is translucent and celery is softened, about 5 minutes.
3. Sprinkle in the flour over onion mixture; Cook, stirring, 1 minute. 
4. Add the cauliflower, potatoes, half & half and water; Bring to a simmer and cook, stirring occasionally, until cauliflower and potatoes are tender and liquid is slightly thickened, about 20 minutes.
5. Meanwhile, heat remaining 1/2 Tbsp. butter in a small skillet . 
6. Add the oyster crackers, tossing or stirring often, until golden brown in spots, about 5 minutes. 
7. Remove from heat, sprinkle with crab seasoning, and toss until crackers are evenly coated.
8. Stir in the miso 
9. Remove from heat and adjust seasoning with salt and pepper to taste.
10. Ladle chowder into bowls; Top with scallion greens.
11. Serve with oyster crackers.

Enjoy!

Homemade Veggie Cream Cheese Finger Sandwiches

Homemade Veggie Cream Cheese Finger Sandwiches

adapted from Food Network

Homemade veggie cream cheese is so much better than store bought!

Makes 24 servings 

1 1/2 (8-ounce) packages reduced fat cream cheese, slightly softened
2 Tbsp. finely diced red onion
1 1/2 tsp.  chopped chives, or more to taste
1 1/2 tsp. chopped fresh dill, or more to taste
3 scallions, sliced
1/2 large carrot, peeled and finely grated
1/2 stalk celery, finely diced
1/2 clove garlic
1/4 red bell pepper, finely diced
12 slices hearty white bread

1. Combine the cream cheese with the red onion, chives, dill, scallions, carrot, celery and garlic in the bowl of a food processor. 
2. Pulse until mixed together and the spread reaches the consistency you want.
3. Spread the cream cheese mixture 6 of the slices of br4ead' Top with remaining bread.
4. Cut off the crust from the sandwiches.
5. Cut into quarters prior to serving.

Enjoy!

Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

Enjoy!

Fat-Free Gravy

Fat-Free Gravy

adapted from BettyCrocker.com

This gravy does NOT use a roux which has a high fat content.

Served with Cran-Turkey Meatballs & Roasted Cauliflower Mashed Potatoes

1 cup homemade chicken stock or reduced sodium canned broth
1/2 small onion, coarsely chopped
1/2 medium carrot, coarsely chopped
1/2 stalk celery, coarsely chopped
1/4 cup cold water
1/2 tsp. soy sauce
2 Tbsp. flour
Dash poultry seasoning, if desired

1. In a saucepan, heat stock, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. 
2. Pour stock through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
3. In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. 
4. Gradually stir flour mixture into broth in the saucepan. 
5. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.
6. Serve with chicken or turkey.

Enjoy!

Vegetarian Bolognese

Vegetarian Bolognese

adapted from Food Network

This is adapted from a Guy Fieri recipe. If a person who loves fried chicken, burgers and dumplings publishes a vegetarian recipe you know it has to be good.

Serve this sauce over spaghetti squash to make it low carb.

served over spaghetti squash with chicken marsala

Makes 3 servings                                                              1 WW pp / serving

1 stalk celery
1/2 medium carrot
1 small onion
1 clove garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 Tbsp. tomato paste
3/4 cup textured vegetable protein (TVP)
1 1/2 Tbsp. nutritional yeast

1 14.5 oz. diced tomatoes, pureed
1/2 cup vegetable stock
1/2 cup skim milk

1 bay leaf

1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

1. Place the celery, carrot, onion and garlic in a food processor and pulse until the vegetables are finely chopped.
2. In a saucepan coated with cooking spray, cook the vegetables with the basil and oregano until translucent and dry, about 7 minutes; season with salt and pepper.
3. Add the tomato paste and cook 2 minutes.
4. Add the TVP and nutritional yeast and m ix well to coat evenly.
5. Add the tomatoes, stock, milk, bay leaf and red pepper flakes.
6. Bring to a simmer, reduce heat and simmer uncovered until thickened, about 20 minutes.

Enjoy!

Creole Cauliflower Fried Rice

Creole Cauliflower Rice

adapted from Veganosity.com

Fried rice is not usually associated with Cajun-creole cooking but this recipe has all the flavors of the south and a healthy alternative to red beans and rice or grits.

Makes 3 servings                                                        0 WW pp / serving

Cooking spray
1 cup riced cauliflower
1 stalk celery, diced
1/2 onion, chopped
1/2 red bell pepper, seeded and diced 1 1/2 cloves of garlic, minced
1 cup red kidney beans, drained and rinsed well
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 tsp. Kosher salt

1. In a pan coated with cooking spray, cook the onions and celery until the onion are translucent.
2. Add the bell pepper, beans, and spices and cook for 15 minutes.
3. Add the garlic and cauliflower rice and stir well to coat the rice with the spices. Cook a few more minutes until the cauliflower is warmed and cooked to your desired consistency.

Vegetable Soup with a Beefy Broth

 Vegetable Soup with a Beefy Broth

adapted from Cooking Light Annual Recipes 2000

I very rarely use canned broths. By collecting vegetable scraps in a bag in the freezer you can easily make a home made broth / stock with the stuff that you would otherwise throw away. I then add chicken or beef base to change the flavor but the vegetable stock adds a deepness of flavor and added nutrients.  Don't have the time to make your own stock use the canned vegetable and add beef base or just use beef broth.

Makes 4 servings                                                       1 WW Blue point / serving

Cooking spray

1 cup chopped onion

3 cloves garlic, minced

1 cup chopped celery

1/2 medium zucchini, chopped

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. dried rosemary

3 1/2 cups vegetable or beef broth

1 Tbsp. + 3/4 tsp. beef base (omit if using beef broth)

2 1/4 cups frozen mixed vegetables (I like carrots, corn and green beans)

1/2 can (15 oz.) black beans

1 can (14.5 oz.) diced tomatoes, with juices

1/4 cup orzo pasta

1/4 cup fat free tomato sauce

1 cup shredded green cabbage

Kosher salt & freshly ground black pepper

1. In a soup pot coated with cooking spray, cook the onion and garlic for 2 minutes. 
2. Add the celery, zucchini, basil, oregano, rosemary, broth, soup base if using and beans. Bring to a boil.
3. Reduce heat to a simmer and cook for 30 minutes.
4. Add the tomatoes, orzo and tomato sauce. Bring to a boil and cook for 20 minutes or until the pasta is tender.
5. Add the frozen vegetables and the cabbage. Cook about another 5 minutes until the cabbage wilts.
6. Season to taste with kosher salt and freshly ground pepper before serving.

Buffalo Chicken Salad

 Buffalo Chicken Salad

adapted from Rachael Ray in Season

Does anyone remember the band A Flock of Seagulls from the early 80's?

 

If you do, did you know that their second lead guitarist, Eddie Berner was a chef from the US who trained in Phili? He also provided transport and catering services from his 

Rockin Road Grill bus.

 A couple of years ago we met him at a food & wine even where he had the bus and was selling his Blackwoods Signature ™ Sauces. Unfortunately I think they have since gone out of business but I still had a bottle in the basement.

This is one of the simplest meals you can ever make. It has all the flavors of buffalo wings without being high in fat. If you are using a different wing sauce or bottled ranch dressing be sure to check the point value.

Makes 1 serving                                                                                  1 WW Blue point / serving

1 cup shredded poached chicken breast, or any leftover chicken breast

1 Tbsp. Blackwoods Signature ™ Original Sauce or your favorite wing sauce

Torn Romains lettuce

Red onions slices, quartered

Cucumbers slices, quartered

Carrot, julienned

Celery, chopped

1 tsp. Gorgonzola or Blue cheese crumbles

1 tsp. Hormel Hormel Real bacon bits

2 Tbsp. Homemade Fat Free Ranch dressing or bottled

1. Combine the chicken and wing sauce in a microwave safe bowl; Toss to combine.
2. Microwave on high for 1-2 minutes, depending on the wattage of your microwave.
3. Combine the lettuce, onion, cucumber, carrot, celery and any other vegetables you want in your salad bowl.
4. Top with the heated chicken, bacon bits and cheese.
5. Drizzle with dressing before serving.

Enjoy!

Corn Stock

Corn Stock

adapted from The Olives Table by Todd English 

Whenever I cook corn on the cob, I save the cobs to make corn stock for soups. Keep them in a zip top bag until you get 10 cobs.

Makes about 5 cups                                                        0 WW Blue points / cup

8 scallions, chopped

2 celery stalks, chopped

10 corn cobs, kernels removed and reserved for another purpose

3 garlic cloves, chopped

1/2 bunch fresh thyme

1 bay leaf

1/4 tsp. black peppercorns

8 cups homemade chicken chicken stock, water, or canned broth  or to cover

1. Place the scallions, celery, corn cobs, garlic, thyme, bay leaf, peppercorns and chicken stock to cover the cobs.
2. Bring to a boil; reduce to low heat and simmer uncovered 2 hours.
3. Strain and discard the solids.
4. Use in your favorite recipes.

Enjoy!

Chicken & Corn Soup

Chicken & Corn Soup

adapted from Cooking Light

I have always used canned or frozen corn in soups. I had some ears of fresh corn that he did not grill the other day so I cut the kernels off the cobs and used those. Yum!

If you have the freezer space save the corn cobs to make corn stock. The recipe will be coming in a few days.

Makes 5 cups                                                            1 WW Blue point / serving

6 cups homemade chicken stock or canned broth

1/2 lb. boneless, skinless chicken breast

1 1/2 cups corn kernels

1 stalk celery, chopped

1 medium carrot, peeled and chopped

1/2 small onion, chopped

2 oz. small soup pasta

Kosher salt & Freshly ground black pepper

1. Bring the stock to a boil; add the chicken breast and cook over medium heat for 5 minutes.
2. Cover the pot, remove from the heat and let poach for 20 minutes.
3. Strain the chicken from the stock; Reserve the stock and put the chicken in an ice bath.
4. When cool enough to handle shred; set aside.
5. In the same pot, saute the celery, carrots and onions, until tender crisp, about 5-7 minutes.
6. Add the stock, corn and pasta; cook according to pasta directions and the vegetables are tender.
7. Add the chicken and cook until heated through.
8. Season to taste with salt and pepper before serving.

Enjoy!

Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!

Crab or Shrimp Stock

 Crab or Shrimp Stock

adapted from Paul Prudhomme

I like to save the shells from seafood to make a rich stock to make soups.

If you do not have enough crab shells to make 2 lbs. you can supplement with shrimp shells.

Makes 2 quarts                                                        0 WW Blue points / serving

2 quarts cold water + more to cover the shells

2 lbs. crab shells

1 carrot, cut into quarters

1 celery stalk, cut into quarters

1 small onion, cut into quarters

5 peppercorns

1. Put the 2 quarts of cold water into a stock pot.
2. Add the shells, carrot, celery, onions and peppercorns; Note the height water in the pot.
3. Add additional water to cover all of the shells.
4. Bring the mixture to a boil.
5. Reduce the heat to low and simmer uncovered at least 4 hour but preferably 8 hours; adding water to keep at the original height in step 2. (In the 8 hours I cooked my stock I had to add about 3 more cups of water.)
6. Allow the stock to cook. Strain. Refrigerate if you are not using immediately.

Enjoy!

Grilled Lemon Thyme Chicken Salad

 Grilled Lemon Thyme Chicken Salad

adapted from Bon Appetit July 1992

The lemon thyme dressing does double duty as the marinade. It is a light crisp dish.

Makes 3 servings                                                     2 WW Blue points / serving

2 1/2 Tbsp. Extra virgin olive oil

2 1/2 Tbsp. water

3 Tbsp. Fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. dried thyme

3 boneless, skinless chicken breasts

6 tsp. reduced  fat feta

Your favorite green salad ingredients; We used

    Lettuce

    Onions

    Bell peppers

    Celery

    Radish

1. Heat a grill or grill pan to very hot (about 500F).
2. Put the oil, water, lemon juice, hot sauce, and thyme in a small bowl; whisk to combine.
3. Place the chicken breasts in a zip top bag with 2 1/2 Tbsp. of the dressing; Marinate for at least 5 minutes at room temperature or up to 2 hours in the refrigerator.
4. Grill the chicken until cooked through about 6-7 minutes on each side or until cooked through.
5. Transfer the chicken to a plate, cover and let rest for about 5 minutes.
6. Toss the salad ingredients together in individual bowls.
7. Cut the chicken into strips and  place on top of the salad.
8. Serve with the dressing on the side.

Enjoy!

Chicken & Vegetable Soup

Chicken & Vegetable Soup

adapted from The Chew

This soup is made from a wonderfully flavorful broth base.

Makes 4 servings                                                     2 WW Blue points / serving

Broth

8 cups homemade chicken stock or canned low-sodium broth

1 carrot, peeled and cut into 2 inch pieces

1/2 onion, peeled and cut in half

1 cinnamon stick

1 1/2 tsp. Kosher salt

1 tsp. black peppercorns

1 tsp. dried orange zest

Soup

2 cups shredded poached chicken, rotisserie chicken or leftover chicken

Cooking spray

1 large carrot, diced

1 stalk celery, diced

1/2 onion, diced 

2 cups fresh spinach

1/2 jalapeno, seeds & ribs removed, thinly sliced

1/4 cup uncooked soup shell pasta, orzo or other small pasta

1. Combine the stock, carrot, onion, cinnamon stick, salt, peppercorns and orange zest in a soup pot; Simmer until reduced by half, about 1 hour.
2. Strain the broth and discard the solids; set aside.
3. Meanwhile, bring a pot of salted water to a boil; add the pasta and for 2 minutes less than recommended package directions; set aside
4. Whip out the pan; coat with cooking spray and sauté the diced carrot, celery and onion, until tender crisp, about 5 minutes.
5. Return the broth to the pot and bring to a boil; cook over medium heat until the vegetables are tender, about 5-10 minutes.
6. Add the chicken, spinach, jalapeno and cooked pasta; return to a boil, reduce heat and cook about 2-5 minutes or until the pasta is cooked through.

Enjoy!

Chicken Matzo Meatball Soup

Chicken Matzo Meatball Soup

adapted from Food Network

I like to have a general understanding of what a recipe tastes like before I try to make  it healthier. I made this recipe with schmaltz (rendered chicken fat) as used in the original recipe but I cut the number of meatballs in half and doubled the vegetables.

I got my schmaltz by making a pot of my Homemade Chicken Stock, straining out the vegetables and bones but not degreasing the mixture. Put it in the refrigerator. When the stock cools down the fat will rise to the top and solidify.

 You can just scrape it off.

Makes 3 servings                                                     3 WW Blue points / serving

1/2 lb. ground chicken

1/4 cup matzo meal

1/4 grated onion

1 Tbsp. chopped dill

1 Tbsp. chopped parsley

1 Tbsp. schmaltz

1/2 whisked egg

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

4 cups Homemade Chicken Stock or canned broth

2 carrots, chopped

2 celery stalks, chopped

1 Tbsp. Pampered Chef Dill Mix or favorite Dill Dip Mix (optional)

Chopped Dill and Celery leaves for garnish

1. Mix chicken, matzo meal, onion, dill, parsley schmaltz, egg, salt and pepper.
2. Form into 1 inch balls; refrigerate until ready to cook.
3. Chopped fresh dill & celery leaves for garnish
4. Bring stock to a simmer, add the carrots, celery, meatballs and Dill Mix, if using; cook 5-7 minutes or until the vegetables are tender and the meatballs are cooked through.
5. Serve garnished with chopped dill and celery leaves.

Enjoy!