3 boneless skinless chicken breasts
Swanson chicken broth (I use 1 large one and 1-2 small ones)
2 stalks celery
2 carrots, peeled
8 oz bag of egg noodles
Pepper to taste
Boil chicken for 20-30 minutes or until done. Chop up all veggies and cooked chicken into cubes. Add all to Swanson broth. Season to taste. Bring to rolling boil, then turn down and cover and simmer for 20 minutes or so. Add noodles and continue cooking for about 10 minutes. Serve with crackers or bread.
We really like this one and I make it up in jars to keep on hand.
Friendship Soup Mix – Layered Soup Mix In A Jar
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 tsp. Italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni (can be put in a plastic sandwich bag to make it easier for the recipient to get out of jar )
1 lb. ground beef
3 qts. water
1 (28-ozs.) can diced tomatoes, undrained
In a 1-1/2-pint jar, layer the first eight ingredients in the order listed. Seal tightly.
Yield: 1 batch.
Instructions to attach to jar:
Friendship Soup Mix:
To Prepare Soup: Carefully remove macaroni from top of jar and set aside. In a large saucepan or Dutch oven, brown beef; drain. Add the water, tomatoes and soup mix; bring to a boil Reduce heat; cover and simmer for 45 minutes. Add reserved macaroni; cover and simmer for 15 to 20 minutes or until macaroni, peas, lentils and barley are tender.
Yield: 16 servings (4 quarts)
I chop up some fresh basil, parsley, oregano and garlic and add them to some olive oil. Then I chop up 5 or 6 tomatoes, add them to the olive oil along with some pine nuts. I make this earlier in the day and let it sit at room temp. At dinnertime, I cook some pasta, top it with the tomato mixture and sprinkle freshly grated parmesan cheese on it. Add some corn on the cob and you have my absolute favorite summer meal!
1 1/2 cups 1% cottage cheese
1 1/2 cups skim milk or buttermilk
1 pkg. frozen winter squash, defrosted (optional, but makes it creamier and more rich)
1 tsp dried mustard or 1 T. prepared mustard
pinch of cayenne
1/4 tsp. nutmeg (key ingredient)
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 cup coarsely chopped onions
6-8 oz. grated extra sharp cheddar cheese
1/2 lb. uncooked elbow macaroni (I use whole wheat spiral pasta)
2 T. grated Parmesan cheese (yes, I use the processed kind)
1/4 cup bread crumbs (I just run whole wheat bread through my little food processor and have been known to use toasted wheat germ)
Preheat oven to 375. Prep a 9- or 10- inch square baking pan with a light coating of cooking spray or oil.
In a blender, combine the onion, cottage cheese, milk, winter squash, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. In a large bowl, combine the puree with the uncooked noodles. Pour the mixture in to the baking pan. Combine the Parmesan and the bread crumbs and sprinkle over the top.
Bake for about 45 minute, or one hour if using whole wheat, until the topping is brown and the center is firm. I like to serve this with steamed broccoli or a green salad.
(Modified from a Moosewood Restaurant Low-Fat Favorites Cookbook recipe.)
Adapted from Six O Clock Scramble
16 oz Whole Wheat thin spaghetti
2 cups frozen shelled edamame
Cook spaghetti putting in edamame during the last 5 minutes
Mix sauce in separate bowl
¼ cup olive oil
2 Tbl sesame oil
¼ tsp red pepper flakes
5 Tbl honey
¼ cup soy sauce
Put into serving bowl
4 green onions, diced (white and half of green)
1 orange bell pepper diced
Drain spaghetti and edamame and put into serving bowl on top of onions and bell pepper. Pour sauce over noodles and toss.
¼ cup chopped cilantro
¼ cup sesame seeds, toasted
Toss once more and serve or chill and serve later.
Not particularly healthy, but very yummy!
preheat oven to 425 degrees.
1# pasta of your choice
1 8 oz. pkg. cheddar cheese (I prefer sharp), grated
1 8 oz. pkg. monterrey jack cheese, grated
1 medium onion, diced
1 15 oz. can diced tomatoes
* optional: 1 small package frozen spinach, thawed and drained
1 large casserole dish (4 qt), greased
salt and pepper to taste
cook pasta until al dente. drain. layer pasta, spinach* onion, cheeses, and tomato (in that order) twice. sprinkle the top with salt and pepper to taste.
bake, covered, until cheese is very melted and gooey. Serve with something healthy, like green beans or a salad. 🙂 My whole family loves this recipe!
2 handfuls spaghetti noodles broken up and boiled
1 medium onion, chopped
1 can White Kidney Beans, partially drained
1/2 to 3/4 (what you prefer) can of diced tomatoes, partially drained
1/2 can (or 1 small can) mushroom slices
1 can of artichoke hearts, drained and cut into 1/4 s
1 small can sliced black olives
1/4 cup Extra Virgin Olive Oil
1/2 tsp. dried crushed Basil
1 1/2 cups Mozzarella, shredded
Cook broken spaghetti noodles as usual with a bit of olive oil and salt added to the water.
Meanwhile in large skillet sautee onion until tender (in butter or margarine or olive oil). Then add the kidney beans, diced tomatoes, mushrooms, artichoke hearts. Add the olive oil and Sautee together for about 5 minutes on a high temperature, stirring constantly.
Combine cooked/drained spaghetti noodles and bean mixture in a casserole dish (9×13 would work… I used my oval pyrex with the higher sides). Stir in the olives and half of the mozzarella. Stir until mixed well. Sprinkle the rest of the mozzarella over the top and place in 375 oven for 20 minutes.