Making Tuesday Tasty-Crockpot Chicken And Noodles

I like a hearty soup or noodle/potato dish to get through the Winter. I also like something that is low in cost, one dish, and has lots of flavor!  I adapted this recipe from another so, I guess I'm the creator this time. :)

Ingredients

4 Boneless, skinless chicken breasts

1 can Cream of Chicken soup

1 box(32 oz) low sodium chicken broth

24 oz Package of frozen egg noodles

2 ribs of celery, chopped

2 carrots, chopped

Half an onion(yellow or white)

2 to 3 cloves of garlic, depending on taste

2 Tsp. of your favorite poultry seasoning, herbs de provence, or 1/2 tsp Thyme, 1/2 tsp of Rosemary, 2 bay leaves, and 1/2 tsp of parsley.

1/4 C butter

salt, pepper

Preparation

Season chicken breasts with some salt and pepper.  In a pan, sear the chicken breasts on the outside to get a nice golden color.  Once seared, place them in the Crockpot along with the broth, creamed soup, the seasoning, butter, onion, carrot, celery, garlic, and broth.  Cook on low for 5 to 6 hours.  Remove chicken from liquid and shred. If you don't want the veggie chunks you can strain it from the liquid at this time.  Add liquid and shredded chicken back into the Crockpot. Add egg noodles to the mixture and stir.  Cook 45 mins to an hour on high or two hours on low.  Stir occasionally.  Serve.

Making Tuesday Tasty-Curried Chicken and Rice Soup

This sounds delicious and I love soups for the cold.  This is well rated and has simple and tasty ingredients.  Enjoy!


Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges. Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

*recipe courtesy of foodnetwork.com*

Making Tuesday Tasty-Grilled Chicken With Basil Dressing

Summer is right around the corner, or if you live in the SW area, it's already here. My house gets so warm during the Summer months and I hate cooking at all in the house.  Here's a recipe for grilling that will tickle your taste buds!

Ingredients

2/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice, plus 1/4 cup
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 bone-in, skin-on chicken thighs 3 bone-in, skin-on chicken breasts
1 cup lightly packed fresh basil leaves
1 large garlic clove
1 teaspoon grated lemon peel

Directions

Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

 Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.