Chicken Stew

I love this Giada recipe. It is so fresh and healthy, yet feels hearty. It also reheats very well for lunch or dinner the next day. I served it with cornbread.

Chicken Stew

Source: Everyday Italian

• 2 Tbsp. olive oil
• 2 stalks celery, chopped
• 1 carrot, peeled and chopped
• 1 small onion, chopped
• salt and freshly ground black pepper
• 1 (14-oz) can chopped tomatoes
• 1 (14-oz) can low-sodium chicken broth
• 1/2 C fresh basil leaves, torn into pieces
• 1 Tbsp. tomato paste
• 1 bay leaf
• 1/2 tsp. dried thyme leaves
• 2 chicken breast with ribs (about 1 1/2 lbs total)
• 1 (15 oz) can organic kidney beans, drained (rinsed if not organic)
• Serving suggestion: Crusty bread

1. Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
2. Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
3. Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
4. Ladle the stew into serving bowls and serve with the bread.

Baked Potato Soup and Sweet Dinner Rolls

This recipe for baked potato soup was so thick and creamy -- you won't believe it is "light." This recipe for rolls is my "go-to" recipe. The rolls have just a hint of sweetness -- they pair perfectly with savory dishes. I do not have a breadmaker, so my altered directions are in red. I have made these into crescents (as directed), knots, and, as today, clover rolls. I used about a third of the dough for 6 rolls, and I froze the remainder.




Baked Potato Soup

Source: Cooking Light

• 4 baking potatoes (about 2 1/2 pounds)
• 2/3 C all-purpose flour (about 3 oz)
• 6 C 2% reduced-fat milk
• 1 C (4 oz) reduced-fat shredded extrasharp cheddar cheese, divided
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1 C reduced-fat sour cream
• 3/4 C chopped green onions, divided
• 6 bacon slices, cooked and crumbled
• Cracked black pepper (optional)

1. Preheat oven to 400.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Sweet Dinner Rolls

Source: AllRecipes

• 1/2 C warm water (110 degrees)
• 1/2 C warm milk
• 1 egg
• 1/3 C butter, softened
• 1/3 C white sugar
• 1 tsp. salt
• 3 3/4 C all-purpose flour
• 1 (.25 oz) package active dry yeast
• 1/4 C butter, softened

1. Place water, milk, egg, 1/3 C butter, sugar, salt, flour, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
2. IF YOU DO NOT HAVE A BREAD MACHINE: Combine water, milk, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let sit five minutes, or until foamy. Add egg, 1/3 C butter, and sugar; mix until combined. In a small bowl, combine flour and salt. Slowly add to the egg mixture until combined. Switch to the bread hook, and knead on medium for 10 minutes.
3. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 C softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point-side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees. (You can also shape into knots and place on cookie sheet, or shape into balls and place in muffin tins that have been sprayed with cooking spray. Allow to rise for one hour, and brush with melted butter before baking.)
4. Bake in preheated oven for 10 to 15 minutes, until golden.

Slow Cooker Chicken Taco Soup

I saw this recipe on Foodie Melissa's blog and I knew I had to try it. I believe she got the recipe from AllRecipes.com. This was very good, and very easy for a weeknight meal. Next time I will try to use my own spices, instead of buying packaged taco seasoning.

• 1 onion, chopped
• 1 (16 oz) can chili beans (I assumed this meant red kidney beans)
• 1 (15 oz) can black beans
• 1 (15 oz) can whole kernel corn, drained
• 1 (8 oz) can tomato sauce
• 1 (12 fluid oz) can or bottle of beer
• 2 (10 oz) cans diced tomatoes with green chiles, undrained
• 1 (1.25 oz) package taco seasoning
• 3 whole, skinless, boneless chicken breasts (I used 2 breast halves, and it was more than enough chicken)
• I also added 2 cloves crushed garlic

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes (and garlic) in slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. (I returned the chicken to the crock pot and just let it heat through -- the chicken was done).