I decided to make a simple chicken and noodle soup today. I like mine hearty without an over abundance of broth and best of all I like it with a homemade chicken broth which I just happened to have made yesterday. I joined weight watchers so I am obsessing a little over what I eat and how many points it is.
It’s quite a change for me but I wanted to get a bit healthier without sacrificing my favorite foods so here is my first recipe on the new diet. I calculated it as 4 points a cup; I ate two cups for lunch. I think my point calculation is pretty accurate; I wasn’t sure on the broth / stock so I went with the calculations of value for the name brand canned type.
Hearty Chicken Noodle Soup
8 cups seasoned chicken broth; your favorite brand or homemade
3 cups sliced carrots
1 cup sliced celery
6 o.z. Amish style egg noodles
12 o.z. cooked chicken
salt and pepper or any other spices desired
Heat broth in large pot. Add carrots, celery, and noodles. Cooke for about 15 minutes or until noodles and veggies are tender. Add diced cooked chicken and a little salt and pepper; heat though. I ended up with about 10 cups of soup once finished. The leftovers thickened up so it’s almost a chicken and noodle entree now so adjust the broth amount if you like it a bit more soupy.
Just a really quick post today. I needed to make some lunch for Charles to take to work and I’d neglected my weekend grocery run this week so I decided tuna was the way to go. I think he has a toaster at work so he can toast his bread otherwise I’m sure it will be great on fresh bread too. I just went with a simple version.
1 can tuna; 5 o.z.
2 Tbs mayo; more or less to taste
salt and pepper
2 Tbs celery
Drain tuna and flake into bowl. Add remaining ingredients; I usually start with about half of the mayo and add more accordingly. Season with salt and pepper to taste. I served it with some lettuce, cheese, and wheat bread.
We made some quick and tasty chicken and noodles tonight. I was looking for something easy to fix after a busy day and this fit the bill perfectly.
4 carrots – cut into bite sized chunks
4 celery stalk – sliced
1/4 cup onion – diced
8 o.z. mushrooms – sliced
1 Tbs butter
2 boneless chicken breasts – diced
6 o.z. egg noodles
2 1/2 cups chicken stock
salt and pepper and a pinch of thyme and cayenne if desired
In large skillet combine carrots, celery, onion, mushrooms, and butter. Cook for about 5 minutes. If using raw chicken add to the vegetables now and cook for about 5 minutes more to sear the chicken. Add the chicken stock and noodles and cook for 10 – 15 minutes or until noodles are cooked to desired tenderness. (if using pre-cooked chicken add during last few minutes of noodle cook time). Season as desired.
Charles made an awesome beef stew today with some leftover tip roast. I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick. Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.
2 Tbs butter
1 medium onion ~ diced
2 celery stalks ~ sliced
1 tsp crushed red pepper
4 cloves garlic ~ minced
3 cups beef stock
2 cups water
2 cups carrots – sliced
2 cups potatoes – diced
2 bay leaves
1 can tomato paste
3 cups leftover beef roast ~ cubed
salt and pepper to taste
Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.
Stir in garlic and cook for about 2 minutes. Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender. Add tomato paste and beef; heat through. Season with salt and pepper if desired.
I made a spicy buffalo chicken dip tonight. I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement. We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.
1 1/2 cups cooked chicken ~ shredded and diced
1/2 cup franks red hot sauce or your favorite wing sauce
2 stalks celery
2 green onions
1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
1 package cream cheese
1/2 cup cheddar cheese
Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.
Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.
Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.
It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.
1 1/2 cups chicken stock
8 – 10 o.z. italian sausage – sliced or crumbled
1/2 medium onion
2 stalks celery
4 o.z. fresh mushrooms
1 can crushed tomato ~ 28 o.z.
2 – 3 o.z. fresh spinach
1/2 tsp oregano
cooked pasta if desired
In stock pot heat 1/2 cup of the chicken stock. Add sausage, onion, celery, and mushrooms. Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes. Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano. Cook an additional 5 – 10 minutes until spinach is tender. Serve with pasta.
I love finding a piece of beef marked down. This week it was a package of chuck steak; two small steaks weighing about 1 1/2 pounds. Certainly not fit for grilling; at least not to the medium rare I prefer my steak so I decided a roast would be delicious.
I went with just a stove top cook for these. It took about 2 hours total time. I always begin by seasoning with salt and pepper and browning the beef of both sides. This takes about 4 – 5 minutes each side. Once browned I added a half cup of water and covered. Reduce heat to low and allow to slowly simmer for about an hour. Prepare a few potatoes ~ I used about 8 baby reds cut in half. Peel a few carrots; I love carrots so I went with 6 cut in half. Charles likes celery so I added a couple of stalks of celery and one onion cut into quarters. Place veggies under meat after first hour has passed.
Continue simmering another hour or so until vegetables and meat are tender. Once tender remove meat and veggies from pan. If desired make some gravy with the drippings or serve with a little butter, salt, and pepper on the potatoes.
I know I’ve been on a bit of a chicken run for a few days but I overstocked and needed to use it all up. I finished off the grilled whole chicken (a recipe I didn’t even post!) with this chicken salad. I had part of the breast leftover and knew Charles would enjoy some homemade chicken salad on his lunch break. I just went with a simple celery and egg version. I think it was quite tasty; if only he’d remembered the crusty bread I’d gotten for him he’d have enjoyed it even more!
3/4 cup leftover cooked chicken – diced
2 Tbs mayonnaise – more or less to taste
1 tsp yellow mustard
salt and pepper to taste
1/4 cup thinly sliced celery
1 Tbs thinly sliced green onion
1 hard-boiled egg – peeled and diced
a pinch of celery seed
Combine chicken, mayo, mustard, celery, onion, salt and pepper.
I like to add the egg near the end so as not to break it up too much; add additional mayonnaise if needed ~ I added about a teaspoon more.
Sprinkle with a pinch of celery seed and stir; refrigerate until ready to serve.