- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 ribs celery, chopped
- 3 carrots chopped
- 3 cloves garlic, minced
- Coarse sea salt and ground pepper
- 1 bunch Swiss Chard or Kale stalks removed, leaves coarsely chopped
- ½ teaspoon fresh basil
- ½ teaspoon crushed red pepper
- 1 can white beans
- 1 can kidney beans
- 1 can diced tomatoes, in juice
- 5-6 cans beef broth (or chicken or vegetable broth)
- 2 cups ditalini pasta
- Optional: grated Romano or Parmesan cheese
- In a large saucepan, heat oil over medium.
- Add onion, carrots, celery and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent.
- Add Swiss Chard or kale, basil, and crushed red-pepper. Cook, stirring, until greens start to wilt, 2 to 4 minutes.
- Add all the beans to the pan, as well as tomatoes with juice and 5-6 cups broth. Cover and simmer, until veggies are tender, 15-20 minutes.
- Add ditalini pasta and cook for 10-12 minutes more.
- Serve with grated Romano/Parmesan, if desired.
Pair it with some nice crusty bread or rolls.
Notes: You can also add other root vegetables, such as potato or butternut squash for a more hearty soup. And another option is to add some bacon (because who doesn’t love bacon).
Tried this new recipe tonight and it was really, really good.
- 4 chicken breasts
- 1/4 cup balsamic vinegar
- 1 1/2 tbsp olive oil (divided)
- 1 – 2 cloves garlic, minced
- 1 container Brushetta Sauce from Trader Joes
or you can make your own Brushetta sauce own using:
- 4 medium roma tomatoes
- 1 small sweet onion
- 1 medium garlic clove, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Add 1/4 cup balsamic vinegar, 1/2 tablespoon olive oil, 1 clove minced garlic, and salt and pepper to a ziplock bag. Add the chicken and shake to mix. Refrigerate until ready to use.
Preheat oven to 375
Brown the chicken breasts in a pan using 1 tbs olive oil
Place in a baking dish and bake 30 minutes.
Remove and top with Brushetta sauce and put back into oven and cook another 10 minutes or until chicken is cooked thoroughly.
I served mine with roasted broccoli. Enjoy!
I got this creamy and lemony pasta dish from the Pampered Chef Main Dishes cookbook.
1 ¼ lbs boneless, skinless chicken breasts
2 tbsp olive oil, divided
1 ½ tbsp Lemon Pepper rub/seasoning
3 cans (14.5oz each) reduced-sodium chicken broth
½ medium onion
12 oz uncooked angel hair pasta
2 ox cream cheese, softened
1 can (14 oz) quartered artichoke hearts in water, drained
¼ cup (50ml) capers, drained and rinsed
Chopped fresh parsley and grated fresh Parmesan cheese (optional)
- Cut chicken into 1-in. pieces. Place into a mixing bowl along with 1 tbsp of oil and the rub/season, and toss to coat. Heat remaining oil in a 12 inch skillet over medium-high heat. Add chicken to skillet and cook until it is golden brown. Remove chicken from skillet and set aside.
- Pour broth into a sauce pan and heat until it comes to a boil.
- Chop onion into small pieces and add to skillet, cooking 20-25 seconds until it is fragrant.
- Carefully add the broth and pasta to the skillet; cook uncovered 7-8 minutes or until pasta is tender, stirring occasionally.
- Zest lemon to measure 1 tbsp. Juice lemon to measure 2 tbsp (30ml). Add zest, juice and cream cheese to skillet and stir until the cream cheese is fully incorporated.
- Add chicken and artichokes to skillet. Cook, covered, 1-2 minutes until heated through.
- Remove skillet from heat and stir in capers. Garnish with parsley and Parmesan cheese if desired.
I found a new recipe online at weight watchers that I thought sounded good, so I’m trying it out. Plus, being sick, it was nice to just throw stuff into the crock pot and have it make itself.
Sweet and Sour Slow Cooker Chicken Curry
||1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch pieces
||1 large green pepper(s), cut into 1-inch pieces
||1 large vidalia onion(s), sliced
||14 1/2 oz stewed tomatoes
||1/2 cup(s) mango chutney
||1/4 cup(s) water
||2 Tbsp cornstarch
||1 1/2 tsp curry powder, or more to taste
- Place chicken, pepper and onion in a slow cooker; top with tomatoes.
- Mix together remaining ingredients in a small bowl. Pour over chicken mixture, cover and cook on low heat for 4 hours. Yields about 1 1/2 to 2 cups per serving.
Although the recipe does not call for it, I added sliced pineapple chunks to it. It turned out really well. I served it over some leftover brown rice I had. Here’s a picture:
Don’t forget to check out some of my other recipes, which you can find on my Savory Stuff page. Let me know if you try any of the recipes and what you think.
I decided to add another page to my blog, called Savory Stuff. It will have at-a-glance links to the recipes that I post throughout my blog. Also if you want to send me a recipe to try and then I will post about it, use my “Blog This” page, which is my contact page.