Amazing Soup How Sweet It Tastes

Here are the promised soup recipes from the retreat. Enjoy!!

Lynn Wade's Amazing Cheese Soup
1 qt water
1 cup diced celery
2 1/2 cups diced potatoes
2 cans cream of chicken soup
2 chicken bouillon cubes
1/2 cup diced onions
1 cup diced carrots
1 16 oz bag of frozen California vegetables
1 lb Velveeta cheese cut into small pieces (don't use lowfat!!)

Bring water to boil, add all vegetables and bouillon cubes. Reduce, cover, cook 30 minutes till veggies are cooked. Add cream of chicken soup and Velveeta. Cook until melted and warm through.

Makes 10-12 servings


Mama Mia Pat's Italian Sausage Soup
1 lb Italian sausage
1 clove garlic
2 14 oz cans beef broth
1 14.5 oz can of Italian style stewed tomatoes
1 cup slice carrots
1 14.5 oz can great Northern beans, undrained
2 small zucchini cubed
2 cups spinach, packed, rinsed, torn
1 tsp black pepper
1 tsp salt

In a stockpot or dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots and season with salt and pepper. reduce heat, cover and simmer 15 minutes.

Stir in beans with liquid and zucchini. Cover and simmer another 15 minutes or until zucchini is tender.

Remove from heat, add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves.

Yummy in the Tummy #4

Hmmm, this was good!!

MOROCCAN CHICKEN THIGHS
1/2 tsp brown sugar
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground cinnamon
1/8 tsp garlic powder
1/8 tsp salt
t/8 tsp pepper
2 tsp all purpose flour
4 chicken thighs skin removed (I used the boneless, skinless kind and also threw in a boneless, skinless breast)
1 1/2 tsp olive oil
Couscous cooked per package directions

Sauce:
2 shallots chopped
1/2 cup plus 2 Tbls chicken broth, divided
4 pitted dates, chopped
1 tsp all purpose flour
1 1/2 tsp minced fresh cilantro

In a small bowl, combine the first eight ingredients. set aside 1 tsp spice mixture; add flour to remaining mixture and sprinkle over chicken.

In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Remove and keep warm. Add shallots to pan; cook and stir over medium heat for 3 minutes. Stir in 1/2 cup broth and dates. Bring to boil. reduce heat; return chicken to pan. Cover and simmer for 20-25 minutes or until chicken juices run clear. ( I had to add a little bit more broth because it was getting too thick)

Remove chicken and keep warm. combine flour with reserved spice mixture and remaining broth until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve sauce with chicken and couscous.

Yummy in the Tummy #3

Sorry this is a little late, but here are last weeks successes. They are very easy to make and the leftovers are just as good as the first taste.

INSIDE OUT CABBAGE ROLLS
1 lb lean ground beef
1 large onion chopped
1 small head of cabbage chopped
1 can (10 oz) diced tomatoes and green chilies
1 cup beef broth
1 can (8 oz) pizza sauce
1 cup cooked brown rice
1 can of sauerkraut (this can be left off if you don't like kraut)
1/2 cup shredded reduced fat cheddar cheese.

In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.

Stir in the cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat; cover and simmer for 20-25 minues or until cabbage is tender, stirring occasionally.

Stir in rice and sauerkraut; heat through. Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted.

Serves 6






SKINNY CACCIATORE
1 1/2 lbs boneless skinless chicken breast, cut into 1 inch pieces
3 tsp canola oil, divided
1 large green pepper chopped
2 celery ribs, thinly sliced
1 medium onion, chopped
1 3/4 cup sliced fresh mushrooms
1 medium carrot, shredded
3 garlic cloves, minced
1 can (29 oz) Italian dices domatoes, undrained
1 bay leaf
3 tsp dried oregano
2 tsp dried basil
1/4 tsp pepper


In a large nonstick skillet coated with cooking spray, brown chicken in 2 tsp oil; drain. Remove and keep warm. In the same skillet, saute the green pepper, celery and onion in remaining oil for 3 minutes. Add the mushrooms, carrot and garlic; saute 2-4 minutes longer or until vegetables are tender.

Stir in the tomato sauce, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 10-12 minutes or until thickened.

Stir chicken into tomato mixture; cook for 8-12 minutes or until chicken is no longer pink. Discard bay leaf.

Serve over cooked spaghetti noodles or rice.

Serves 6

Yummy in the Tummy #2

Had a busy week this week and ate out twice....make that three times this week.

But this recipe is a keeper. Give it try!

Enchilada Casser-Ole!
1 lb lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15oz) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 Tbs taco seasoning
1/4 tsp ground cumin
6 flour torillas (8")
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt baking dish coated with cooking spray. Layer with half of the met mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Makes 8 servings

1 serving=357 cal. 12 g fat, 37 g carbs, 3 g fiber

Yummy in the Tummy

I thought I would share some of lasts week successful meals. They are quick and easy and also pretty healthy.

WHITE CHICKEN CHILI
1 medium onion, cinely chopped
3 Tbs. olive oil
1 4 oz can chopped green chilies drained
3 Tbs all-purpose flour
1 healping tsp ground cumin
2 15.8 oz can Great Northern Beans
1 14.5 oz can chicken broth
1 1/2 cup finely chopped cooked chicken breast

In a large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour, and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Serves 4

BARBECUED CHICKEN SANDWICHES
1/2 cup shredded sharp cheddar cheese ( I used the reduced fat kind)
2 Tbls chopped roasted sweet read peppers
2 Tbls butter, softened ( I used the I Can't Believe It's Not Butter)
1/4 tsp garlic powder
Tabasco sauce to taste ( I used three or four shakes---I'm a sissy though)
2 - 4 Hoagie buns ( I used four Light Hamburger Buns)
1 cup shredded cooked chicken
1/2 cup barbecue sauce.

In a small bowl, combine the first five ingredients; spread over buns. Place on a baking sheet. Broil 3-4 in. from the heat for 2-4 minutes or until cheese is melted.

Meanwhile, in a samll microwave-safe bowl, combine chicken and barbecue sauce. Microwave on high for 2-3 minutes or until heated through. Spread chicken mixture over bun bottoms; replace tops.
Makes 2-4 sandwiches depending on how big the buns are.

Hope you enjoy these! We did.

Love,
Dee