Best Chicken Soup

Ingredients:

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 cup carrots, chopped
• 2 cups onion, chopped
• 2 cups celery, chopped
• 4 medium potatoes, cubed
• 2 tsp garlic, minced
• 8 oz chicken stock
• 1 cup white wine
• 1 cup water
• 2 (28oz) cans chopped tomatoes
• ½ tsp basil
• ½ tsp oregano
• ½ tsp pepper
• Salt
• 2 tbsp olive oil
• 3 tbsp fresh parsley
• 2 lb fresh cooked chicken breast fillets, chopped into cubes.

Instructions: 

In a large pot, heat the oil. Add chopped peppers, celery, onion, garlic and carrots and cook for about 15 minutes. Add the potatoes, clam juice, water and stir. 

Then add basil, oregano, pepper and parsley and bring to a quick boil. Lower temperature to medium and simmer the soup until the potatoes are beginning to soften. Add the cans of tomatoes and simmer for a further 30 minutes. 

Add the chicken for the last 3 minutes, or until heated through. . Adjust seasoning to taste

Let the soup stand for a little while, then serve with crusty French bread.

Stuffed Tomatoes

What you need

1/2 lbs turkey breast, shredded

1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise

1 stalk celery, finely chopped (about 1/3 cup)

¼ cup chopped almonds

2 Tbsp finely chopped red onion

2 Tbsp chopped bacon

 Grated peel and juice from 1/2 of a medium lemon

4 medium tomatoes

 PREMIUM Unsalted Tops Saltine Crackers

 parsley

Make it

MIX turkey, mayo, celery, onion, almonds, bacon, lemon peel and juice.

CUT each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.)

SPOON tuna mixture into tomatoes. sprinkle with parsley and Serve with crackers

Huevos Rancheros

Ingredients


2 small tomatoes
1 small onion
1 medium jalapeno pepper, chopped
2 cloves garlic; 1 chopped, 1 smashed
1/2 teaspoon hot sauce
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 15.5-ounce can black beans, drained and rinsed
4 large eggs
4 6-inch corn tortillas, warmed
1/2 cup crumbled feta cheese (I use Chedder or Monterey Jack)
1/4 cup chopped fresh cilantro

Directions

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside.

Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork.

Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper.

Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Per serving: Calories 360; Fat 19 g (Sat. 6 g; Mono. 9.5 g; Poly. 2 g); Cholesterol 228 mg; Sodium 430 mg; Carbohydrate 33 g; Fiber 7 g; Protein 16 g

Photograph by Con Poulos

Beef and Blue Salads

Today let's talk about salad. It is another of those quick meal ideas. i love salads, but i can never make enough of them.

For a Beef and Blue salad you just need a few ingredients and you have a delicious meal in a bowl For a twist use sandwich steaks. Some of you may know the joys of a Philly cheese steak. They use a very thin cut of meat the cooks quickly and can then be torn apart like the lettuce.

For one salad:
2 "Steak-Um" slices
1 Roma tomato
1 oz blue or Gorgonzola cheese
1 thin slice of red onion with its rings separated,
1/4 celery
a sprinkle of toasted pine nuts
2 cups romaine lettuce

cook the meat. it just takes a minute each. salt and pepper to taste. Set them aside to cool. slice the onion, and dice the tomato. slice the celery

tear the lettuce leaves to bite sized pieces. add all the ingredients. top with the nuts and serve with your favorite dressing. I like buttermilk ranch with this salad.

Now who said you can't have your steak and eat it too?

thanks for stopping by...
Kimberly, your kitchen fairy.

What's for Dinner?

Do you hate asking that question night after night? Or, maybe you are the one asking? Do you get the same response? "Oh, What ever you decide is fine" (grin)
Ug!

Well tonight, how about a little salad? Salad? yes, we can make this fun...

grab some of your favorite greens.
some sliced tomato
a grilled chicken breast
a little green pepper
crumble a little bacon

and voila! dinner.

now for the dressing...
apple cider vinegar
the smooth Dijon mustard
some olive oil
and salt and pepper.

a great light dinner... feel free to add anything else you like. For instance, beans, and avocado for a southwestern touch.

or how about olives and feta cheese for more of a Mediterranean meal?

That is the beauty of a green salad. It can be what ever you want.

Ciao. bellas.

Kimberly