I am pretty sure someone made this for an early meal exchange but I can't remember who! It is a really easy and filling soup. I made it last week and I plan on making it again this week! I used frozen carrots and onions to make it even faster and next time I will use frozen spinach! I also think I will add an extra can of beans to the puree to make it a little thicker next time!
Ingredients
Cooking spray
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves
Preparation
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
Saturday, February 26, 2011
Spinach Chicken Enchiladas
I made these a few weeks ago and they were delicious. I have been craving Mexican food, so I try to make a mexican dish at least once a week! This recipe is a keeper!
Yield: 6 servings
Ingredients
2 (10-ounce) cans diced tomatoes and green chiles
4 skinned and boned chicken breast halves
1 cup water
1/4 cup butter
1/4 cup all-purpose flour
1 (8-ounce) package cream cheese, softened and cut into pieces
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 1/2 cups sour cream
2 cups (8 ounces) shredded Mexican cheese blend, divided
10 (6-inch) flour tortillas
Toppings: chopped fresh cilantro, diced avocado
Preparation
Combine 1 can tomatoes and green chiles, chicken, and 1 cup water in a saucepan. Drain remaining 1 can tomatoes and green chiles, and add liquid to saucepan. Set drained tomatoes and green chiles aside.
Bring chicken mixture to a boil; reduce heat, and cook 10 to 15 minutes. Remove chicken, and strain cooking liquid, reserving 2 1/2 cups liquid and diced tomatoes and green chiles. Cool chicken slightly, and chop.
Melt butter in saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in reserved tomato liquid until blended. Add cream cheese, and cook, whisking constantly, 5 minutes or until sauce is thickened. Spread 1 cup sauce into bottom of a lightly greased 13- x 9-inch baking dish.
Press spinach between paper towels to remove excess moisture. Stir together spinach, chicken, half of reserved diced tomatoes and green chiles, cottage cheese, sour cream, and 1 cup cheese blend. Spoon mixture down center of each flour tortilla; roll up. Place, seam side down, in dish. Top with remaining sauce.
Bake at 350° for 25 to 30 minutes; sprinkle with remaining 1 cup cheese, and bake 5 more minutes. Sprinkle with remaining tomatoes and green chiles. Sprinkle with toppings.
Southern Living, SEPTEMBER 1997
Yield: 6 servings
Ingredients
2 (10-ounce) cans diced tomatoes and green chiles
4 skinned and boned chicken breast halves
1 cup water
1/4 cup butter
1/4 cup all-purpose flour
1 (8-ounce) package cream cheese, softened and cut into pieces
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 1/2 cups sour cream
2 cups (8 ounces) shredded Mexican cheese blend, divided
10 (6-inch) flour tortillas
Toppings: chopped fresh cilantro, diced avocado
Preparation
Combine 1 can tomatoes and green chiles, chicken, and 1 cup water in a saucepan. Drain remaining 1 can tomatoes and green chiles, and add liquid to saucepan. Set drained tomatoes and green chiles aside.
Bring chicken mixture to a boil; reduce heat, and cook 10 to 15 minutes. Remove chicken, and strain cooking liquid, reserving 2 1/2 cups liquid and diced tomatoes and green chiles. Cool chicken slightly, and chop.
Melt butter in saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in reserved tomato liquid until blended. Add cream cheese, and cook, whisking constantly, 5 minutes or until sauce is thickened. Spread 1 cup sauce into bottom of a lightly greased 13- x 9-inch baking dish.
Press spinach between paper towels to remove excess moisture. Stir together spinach, chicken, half of reserved diced tomatoes and green chiles, cottage cheese, sour cream, and 1 cup cheese blend. Spoon mixture down center of each flour tortilla; roll up. Place, seam side down, in dish. Top with remaining sauce.
Bake at 350° for 25 to 30 minutes; sprinkle with remaining 1 cup cheese, and bake 5 more minutes. Sprinkle with remaining tomatoes and green chiles. Sprinkle with toppings.
Southern Living, SEPTEMBER 1997
Peanut Butter Crunch Bars
Ariel sent this recipe over and says they are super yummy and easy. Can't wait to try them!
2 cups powdered sugar
1/2 cup butter
1 (16 oz) jar Smucker's Natural Peanut Butter
3 cups corn flakes
1 (16oz) pkg. of semi-sweet chocolate chips
1) Melt butter over low heat in saucepan
2) In mixing bowl, blend peanut butter and sugar.
3) Add the melted butter and continue to blend.
4) Stir in cereal (I crush it up first) and spread mixture evenly into a 9"
x 13" pan.
5) Spread melted chocolate evenly over peanut butter mixture. Refrigerate
to cool.
6) Let thaw for a couple minutes, then cut into bars. Makes approx. 30
bars.
Store in refrigerator or freezer in a container with wax paper
between layers.
2 cups powdered sugar
1/2 cup butter
1 (16 oz) jar Smucker's Natural Peanut Butter
3 cups corn flakes
1 (16oz) pkg. of semi-sweet chocolate chips
1) Melt butter over low heat in saucepan
2) In mixing bowl, blend peanut butter and sugar.
3) Add the melted butter and continue to blend.
4) Stir in cereal (I crush it up first) and spread mixture evenly into a 9"
x 13" pan.
5) Spread melted chocolate evenly over peanut butter mixture. Refrigerate
to cool.
6) Let thaw for a couple minutes, then cut into bars. Makes approx. 30
bars.
Store in refrigerator or freezer in a container with wax paper
between layers.
Sunday, February 13, 2011
Chicken Cacciatore with Crisp Polenta
My sister and Michael told me about this recipe and they way they described it, we had to try it. We really enjoyed it! It has a completely different taste and is perfect when you want something outside of the norm. I did use regular chicken breasts because our lovely Norwood Kroger did not have the boneless, skinless chicken thighs (oh and I am not a fan of chicken with bones - even if the recipe calls for it). Norwood Kroger also did not have polenta, so I substituted with Country Mush - haha. It worked, but just annoyed me enough to say I wouldn't go back to the Norwood Kroger again! Hate it! Anyway, we liked the meal so much that I am making it again tonight - this time with the boneless, skinless chicken thighs.
Ingredients
Serves 4
3 tablespoons olive oil
8 skinless chicken thighs (about 3 pounds total)
Coarse salt and ground pepper
10 ounces white mushrooms, trimmed and quartered
1/4 cup all-purpose flour
1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, each cut into 8 wedges
4 garlic cloves, sliced
1/3 cup pitted green olives, halved
1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds
Directions
1. In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.
3. While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.
From Everyday Food, October 2008
Marthastewart.com: Chicken Cacciatore with Crisp Polenta - Martha Stewart Recipes
Ingredients
Serves 4
3 tablespoons olive oil
8 skinless chicken thighs (about 3 pounds total)
Coarse salt and ground pepper
10 ounces white mushrooms, trimmed and quartered
1/4 cup all-purpose flour
1 can (28 ounces) whole tomatoes in juice, broken up with a spoon
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, each cut into 8 wedges
4 garlic cloves, sliced
1/3 cup pitted green olives, halved
1 tube (16 ounces) plain prepared polenta, sliced into 12 rounds
Directions
1. In a 5-quart Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Season chicken with salt and pepper. Working in two batches, sear chicken, meaty side down, until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
2. Add mushrooms to pot; cook, stirring occasionally, until browned, 2 to 3 minutes. Add flour, and cook, stirring, 1 minute. Add tomatoes (with their juice), wine, onions, garlic, olives, and chicken (with any juices). Bring to a boil; reduce to a simmer, and cook until chicken is cooked through, 15 to 20 minutes. Season stew with salt and pepper.
3. While stew is cooking, heat broiler. On a rimmed baking sheet, brush both sides of polenta slices with remaining oil; season with salt and pepper. Broil, without turning, until deep golden brown, 10 to 15 minutes. Serve chicken cacciatore over polenta.
From Everyday Food, October 2008
Marthastewart.com: Chicken Cacciatore with Crisp Polenta - Martha Stewart Recipes
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