Tuesday, April 12, 2011

Demos chicken rice soup recipe

Demos chicken rice soup recipe

 1 2lb.rotisserie chicken
 3 celery ribs
1 lg. onion,quartered,left unpeeled
 6 fresh sprigs parsley plus 2Tbs chopped fresh parsley
 3 fresh thyme sprigs
1 bayleaf
 4 141/2oz cans chicken broth plus 2 cans low-sodium chicken broth

 2 med. carrots,peeled and sliced 1/4" thick
1/2c uncooked long or short grain rice


1. Remove meat from chicken;reserving skin and bones. Coarsely chop 1 celery rib and place in 6 to 8 qt. pot along with chicken bones,skin,onion,parsley sprigs,thyme sprigs,bayleaf,both chicken broths and 6 cups of water.

2. Simmer,partly covered,for 1 hour. Meanwhile shread enough chicken meat to yield 11/2c(pieces about 1" long and 1/4" thick,reserving remaining meat for another use. Cut remaining celery ribs in 1/4" dice.
3. Pour chicken broth through a fine mesh strainer into another large pot,pressing hard on solids with back of spoon,then discarding them. If necessary,skim fat. Add carrots ,diced celery and rice.
4. Simmer,partly covered,stirring occasionally till the vegetables are tender and rice very soft, about 30 mins. Stir in shreaded chicken and chopped parsley.
5. Serve hot. Yields 21/2 qts.

Baked Parmesan Spaghetti

serves 4-6
3/4 pound whole wheat spaghetti
1/2 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil
1 1/4 pounds ground beef (I used 93% lean)
1 teaspoon salt
1 teaspoon pepper
10-12 fresh basil leaves, chopped
2 cups of your favorite pasta sauce
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Preheat oven to 350 degrees. Prep water to boil for pasta. I cooked a spaghetti with a 10-minute cooking time for 7 minutes since it was going in the oven.
Heat a skillet on medium heat and add olive oil. Add onions with a sprinkle of salt and pepper and saute until soft, about 5-6 minutes. Add garlic and stir for another minute. Season ground beef with the teaspoon of salt and pepper and add to skillet. Break apart with a wooden spoon and brown on both sides. This should only take about 5-6 minutes.
Stir in one cup of pasta sauce and half of the chopped fresh basil. Mix to combine. Spray a 9×13 baking dish (or baking dish of your choice, I used an 8-inch round, 4-inch deep dish) with non-stick spray. Add half of the spaghetti mixture to the dish, then top with 1/2 cup tomato sauce and half of each cheese. Add the remaining spaghetti and top with the rest of the sauce and cheese. Bake for 20 minutes, or until cheese is golden brown and bubbly.

Sunday, April 3, 2011

BBQ Chicken Tacos

BBQ Chicken Tacos


•2 cup(s) shredded skinless rotisserie chicken meat

•1/3 cup(s) barbecue sauce

•1 1/2 cup(s) fresh corn kernels (1/2 cup per ear)

•2 plum tomatoes, chopped

•1 tablespoon(s) fresh lime juice

•8 (6-inch) flour tortillas

•3 cup(s) thinly sliced iceberg lettuce

•1/2 cup(s) reduced-fat sour cream


1.In large bowl, stir together chicken, barbecue sauce, corn, tomatoes, and lime juice.

2.Just before serving tacos, place stack of tortillas between paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.

Wild Rice and Chicken Casserole..

Wild Rice and Chicken Casserole


  • 1 pound ground pork sausage
  • 2 skinless, boneless chicken breast halves, chopped
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 1 cup chopped celery
  • 3 cups chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (6 ounce) can sliced mushrooms, drained
  • 1 (6 ounce) package long grain and wild rice mixture
  • 1 (3 ounce) package sliced almonds


  1. In a large skillet combine the sausage, chicken, onion, garlic and celery. Saute over medium heat until sausage and chicken are browned and vegetables are tender. Crumble sausage, drain fat from skillet and return sausage to skillet.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. Mix well and spoon mixture into a lightly greased 9x13 inch baking dish. Sprinkle with almonds.
  4. Cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

Thursday, March 31, 2011

Pioneer Woman Chocolate Chip Cookies

I did not use the flax seed

½ cups Margarine

½ cups Butter, Softened

1 cup Firmly Packed Brown Sugar

½ cups White Sugar

2 whole Eggs

2 teaspoons Vanilla Extract

2-¼ cups Plus 2 Tablespoons, All-purpose Flour

1 teaspoon (heaping) Instant Coffee Granules

1 teaspoon Baking Soda

1-½ teaspoon Salt

2 Tablespoons Flax Seed, Slightly Crushed With Rolling Pin

¾ cups Semi-Sweet Chocolate Chips

1 cup (heaping) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.
In a bowl, stir together butter, margarine, brown sugar, and white sugar until combined. Add eggs and vanilla and stir together.
In a separate bowl, stir together flour, instant coffee, baking soda, and salt. Add to wet ingredients in batches, stirring gently after each addition. Stir in flax seed if desired.
Stir in chocolate chips.
Drop balls of dough on a cookie sheet and bake for 11 to 13 minutes. Remove from cookie sheet and eat warm.