Spinach Tortellini Soup

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Spinach Tortellini Soup

Makes 6 servings

 

6 cups low sodium chicken stock

1 to 2 teaspoons minced garlic

One 9-ounce package cheese tortellini

Dried basil

1 package frozen chopped spinach, thawed and squeezed

Salt and pepper

1 can Italian style stewed tomatoes

Parmesan cheese

 

In a large pot, bring stock to simmer.

Stir in tortellini and simmer gently for 3 minutes.

Stir in spinach, garlic, basil, salt, pepper and tomatoes.

Return to a simmer and cook for 2 to 3 more minutes.

Serve hot with Parmesan cheese.

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Winter Baked Chicken

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Winter Baked Chicken

 

1 sweet potato

1 medium sweet onion, chopped

1 medium apple – peeled, cored, and chopped

3 carrots, peeled and chopped

4 skinless, boneless chicken breast halves

12 ounces barbecue sauce

8 ounce bag of fresh or dried cranberries

Garlic powder, Adobo and cinnamon to taste

 

Preheat oven to 375 degrees

Lightly grease a baking dish

Peel sweet potato and cut into small chunks

Place sweet potato in steamer for 6 minutes

Add carrots to sweet potato and steam another 6 minutes

Arrange the onion, apple, carrots and sweet potato in the bottom of the baking dish.

Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.

Season with garlic powder, Adobo and cinnamon

Pour the cranberries over the dish.

Bake covered in the preheated oven until the chicken is tender and no longer pink in the center, 50 to 60 minutes.

Allow to cool 5 minutes before serving.

Jarred Chicken Soup

210 (2)

Jarred Chicken Soup

Makes about 8 pints

 

4 quarts chicken stock

3 cups chicken cut into small chunks

1 1/2 cup diced celery

1 1/2 cup sliced carrots

1 cup diced onion

3 chicken bouillon cubes (optional)

Pasta of your choice added at serving time

 

In a large stock pot, heat chicken stock and dissolve bouillon cubes

Spoon equal amounts of chicken, celery, carrots and onion into each pint jar

Fill each pint jar with stock leaving 1 inch head space

Remove air bubbles, add more stock if needed to bring it back to 1 inch headspace

Wipe rim, apply lid and ring

Process pints at 10 pounds pressure for 75 minutes

After 24 hours have passed, remove rings and wash jars

Label jars with date and store. Do not stack jars

 

My grandson enjoys this soup with alphabet pasta, but you can use any pasta you like

Open the jar and pour into a small saucepan

Add 2 tablespoons of the alphabet pasta and simmer according to pasta directions

 

Recipe information taken from the Ball Blue Canning Book

Linguine with Tomatoes, Olives, and Goat Cheese

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Linguine with Tomatoes, Olives, and Goat Cheese

 

1/2 pound dry linguine, cooked al dente

2 tablespoons butter

3/4 cup onion, chopped

2 tomatoes, cubed

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/2 cup kalamata olives, chopped

2/3 cup crumbled goat cheese

Salt and freshly ground black pepper to taste

 

Melt butter in a skillet over medium heat

Sautee onions for 3 minutes

Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes

Add olives and mix to combine

Drain fettuccine and add to the skillet

Cook until lightly browned, about 2 minutes

Season with salt and pepper

Sprinkle with goat cheese and serve

Super Soft Rolls

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Super Soft Rolls

Makes 12 Rolls

1 cup warm water

1 1/2 teaspoon yeast

1/4 cup sugar

1 teaspoon salt

3 Tablespoons softened butter

1 egg beaten

3 1/2 – 4 cups flour

 

Add water and yeast to mixer

Mix in sugar, butter, salt and egg

Add flour 1 cup at a time

Knead in mixer for approximately 8 minutes

Grease bowl for the dough to rise in and cover with plastic

Rise approximately 45 minutes

Punch down and turn on flour covered surface a few times

Divide dough into 12 rolls and place in a 9×13 greased baking pan

Let rise 30 minutes

Bake 20 minutes in a 350 degree oven

Top with butter and serve

Slow Cooker Teriyaki Chicken with Vegetables and Rice

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Slow Cooker Teriyaki Chicken with Vegetables and Rice

Serves: 4

1/2 cup soy sauce

1/2 cup packed dark brown sugar

1/3 cup pineapple juice

4 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons teriyaki sauce

1/2 teaspoon dried crushed red pepper (optional)

1 1/2 to 2 pounds boneless, skinless chicken breasts (I cut mine into thick strips)

1 cup uncooked rice

6 ribs celery, cut in 1/2-inch slices

4 medium carrots, cut in 1/2-inch slices

1 package (6 ounces) snow peas

2 tablespoons water

1 tablespoon cornstarch

 

In a slow cooker crock, combine soy sauce, brown sugar, pineapple juice, garlic, ginger, teriyaki sauce and crushed red pepper.

Add chicken. Stir until evenly coated.

Cover slow cooker and cook on HIGH for 1 1/2 to 2 hours or LOW for 4 to 5 hours.

About 15 minutes before chicken is done, cook rice according to package directions.

Place celery, carrots and snow peas in steamer basket. Let steam about 10 minutes or until vegetables are crisp tender.

Pour sauce from crock into a medium saucepan, heat sauce until boiling.

Gradually add blended water and cornstarch to sauce, cook until thickened.

Place rice on plates. Add chicken and vegetables. Pour sauce over chicken, vegetables and rice.

Enjoy