Monthly Archives: December 2009

Chicken Vegetable Soup


1 tblsp of Butter

2 pounds of boneless chicken, diced

2 heaping tablespoons of wet chicken base (it comes in a jar and it’s called Better than Boullion)

teaspoon of each of the following dry spices: pepper, garlic powder, oregano, parsley, chopped onion (if you have it) thyme

pinch of the following dry spices: ceyenne pepper, rosemary

2 – 34 ounce cartons of low sodium chicken broth

1 bunch of celery chopped

1/2 bag baby carrots chopped (or a full bag of peeled regular carrots chopped)

1 onion, chopped

1 can of corn, drained (or 1 bag of frozen corn)

*In a stock pot, melt butter on med-high – add chicken and wet chicken base – mix until chicken base dissolves/melts and coats the chicken

*add all dry spices and mix well until chicken is slightly browned

*add chicken broth and bring to a boil

*Chop veggies and add to pan, bring back to a boil and then lower to medium. let simmer until veggies are tender.

(if you want a richer broth add another tablespoon of butter when you add the veggies)

I’ve been doubling these soup recipes, and freezing them in lunch size portions – makes it easy to have lunch to take to work


Salami & Olive Bites

  • 8 ounces cream cheese (softened)
  • 4 1/2 ounces and chopped  green olives with pimentos
  • 32 slices thinly sliced salami (about 1 1/2 pounds)
  • 1/2 cup prepared italian salad dressing


  1. Combine softened cream cheese and chopped olives mixing well. Spread each slice of salami with some cheese mixture and roll up securing with a toothpick.
  2. Place in shallow bowl cover with italian dressing to marinade minimum of 2 hours (the longer the better)

Spicy Ranch Snackers

  • 16 ounces oyster crackers
  • 1/4 cup vegetable oil
  • 1 ounce ranch dressing mix
  • 1 tbls crushed red pepper flakes (adjust to personal taste)


  1. Place crackers in a gallon sized Zipper bag.
  2. Pour oil over crackers; seal bag and toss to coat.
  3. Add dressing mix; seal bag and toss again. until coated.
  4. Bake on ungreased baking sheet at 250 for 15 to 20 minutes or until crackers are golden brown.

Most Dangerous Chocolate Cake

  • 4 tbls flour
  • 4 tbls sugar
  • 2 tbls cocoa
  • 1 egg
  • 3 tbls milk or water
  • 3 tbls oil
  • 3 tbls chocolate chips (optional)
  • splash of vanilla extract
  • large coffee mug

add all dry ingredients to mug mix well, add egg, mix well, add milk/water, oil,and mix, add chocolate chips and vanilla, mix again. put mug in microwave and cook for 3 minutes at 1000 watts. the cake will rise over the top of the mug so don’t be alarmed! allow to cool slightly and tip onto a plate.

this is considered the worlds most dangerous chocolate cake because we are now all 5 minutes away from homemade cake at anytime!