Monthly Archives: December 2009

Chicken Vegetable Soup

Standard

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

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Salami & Olive Bites

Standard
  • 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

Directions

  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

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

Directions

  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

Standard
  • 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!