Southwestern Chicken and Bean Stew

The diet Levi and Brian are on - which is essentially a sugar busters diet - means I have been making a lot of soups.

Beans - a staple in a lot of soups - are a good source of protein and fiber.

1 cup dried pinto beans
2 lb. cut-up frying chicken, skin removed
1 cup frozen corn
1 cup salsa
1 (14 oz.) can chicken broth (low sodium)
1 (4.5 oz.) can chopped green chiles
1 tsp. cumin
2 tbsp. chopped fresh cilantro (optional)

Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.

Cook chicken; cool. Remove meat from bones.

Drain beans, discard water. Place beans, cooked chicken and all remaining ingredients (except cilantro) into crock pot. Mix well.

Cover, cook on low setting for 5-6 hours.

Add cilantro; mix well.

Love Me

Chicken and Gnocchi Soup

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

Love Me

Jambalaya

Considering we live in the Ohio Valley, we don't eat seafood that often. I prefer eating seafood when vacationing on the coast - which doesn't happen very often.

Also, I have a slight shell fish allergy. I guess it is slight because shrimp merely makes my throat feel scratchy and a little funny - I have yet to break out in hives or quit breathing.

Despite all of that, we are having jambalaya for supper tonight. Brian and the boys LOVE shrimp - well not Joel so much. But Joel doesn't really LOVE any food.

I take that back - Joel loves biscuits and sausage gravy. But it is too hot to heat the oven up.

Anyway . . .

It will be a late night supper - Megan works until 8pm, Levi has class until 9pm and Joel has an 8pm basketball game.

But the kitchen is clean (refrigerator too!) and the jambalaya is simmering in the crock pot.

Now if I could only find the Benadryl. lol

1 pound Polish sausage, cut into 1/2 inch slices
1/2 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (14 1/2 oz.) beef broth
1/3 cup tomato paste
2 tsp. minced garlic
1 Tbsp. dried parsley flakes
1 1/2 tsp. dried basil
1 tsp. hot sauce
1/2 tsp. salt
1/2 tsp. dried oregano
1 pound cooked medium shrimp, peeled and deveined
2 cups cooked rice

In a 5 quart slow cooker, combine the first 12 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink.

Stir in shrimp and rice. Cover and cook 15 minutes longer or until heated through.

12 servings of low carb (12 g) high protein (18 g) hearty goodness.

*Recipe from Taste of Home Comfort Food Diet Cookbook (revisions made)

Love Me

Hamburger Vegetable Soup

(I think these frozen chopped onions are a life saver.
I hate chopping onions and with these for most recipes
I don't have to.)

I have several vegetable soup recipes - and I like them all. But this recipe is so very simple and basic it may be my favorite.

This soup does have one pound of ground beef in it which makes it very filling. The ground beef also makes it a little more palatable for those who don't prefer the cabbage instead of meat version and a little cheaper than the nicer cut of beef versions.

1 pound lean ground beef
1/4 cup chopped onion
2 cups diced peeled potatoes
1 (1 lb) pkg frozen mixed vegetables
3 cups water
2 (10 1/2 oz.) cans condensed beef broth (not ready-to serve broth)
1 (14.5 oz) can diced tomatoes, undrained

In a large skillet brown ground beef (seasoned with salt and pepper) and onion over medium-high heat until beef is thoroughly cooked. Drain well.

In a large stock pan add browned ground beef as well as all remaining ingredients; mix well. Bring to a boil. Reduce heat to low; cover and simmer 18-20 minutes or until vegetables are tender, stirring occasionally.

Love Me

Cheesy Spinach Soup

This soup is somewhat like broccoli cheese soup - but only with spinach!

I have loved spinach since I was a little girl. What's not to love?

This God-given dark, leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper. Plus, it’s a good source of selenium, niacin, and omega-3 fatty acids.

To learn more about spinach, go to http://www.naturally-healthy-eating.com/benefits-of-spinach.html.

Aside from being good for you, this soup is easy to make, smooooooth and delicious!

2 cups (16 oz.) of fat-free chicken broth with 30% less sodium
1 (9 oz.) pkg. of frozen spinach
1 tsp. onion powder
1 (12 oz.) can of fat-free evaporated milk
3 Tbsp. flour
8 oz. (1/4 block) Velveeta cheese, cubed

In saucepan, combine broth, frozen spinach, and onion powder. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until spinach is thoroughly cooked.

In small bowl or gravy mixer, combine milk and flour; blend until smooth. Add to soup; cook and stir over medium heat until bubbly and thickened.

Reduce heat to low; simmer 2 minutes. Add cheese; cook and stir until cheese is melted and soup is thoroughly heated.

Serve soup with a full-flavored sandwich like ham on rye, turkey on pumpernickel, or venison BBQ on buns like we had last night.

If serving with chips, try Lay's Lightly Salted Chips.

Love Me

Chili with Fritos

I love this chili.

It was passed down to my mom from a lady at church and then to me. We have enjoyed it for several years now.

It is a nice switch from the traditional chili with spaghetti - you know, the kind that necessitates the dipping of peanut butter sandwiches. I can't eat regular chili without a . . . who am I kidding . . . without several peanut butter sandwiches!

Although no peanut butter sandwiches are required with this chili, it is a favorite of mine.

2 large can of stewed tomatoes
*I like to use whole tomatoes and break them up with my hands - leaving fairly large pieces of tomatoes
1 pkg. chili mix (McCormick's)
1 can chili beans (optional)
1 lb. hamburger, browned and seasoned
Fritos
shredded cheese
sour cream

In large skillet, brown ground beef - seasoning with salt and pepper. Drain and set aside.

In stock pot add tomatoes, chili mix, browned ground beef, and beans (if using). Bring to boil and then reduce heat and simmer for 15 minutes.

Serve chili with shredded cheese, Fritos, and sour cream.

This recipe is easily doubled - and as with any chili, it is even better the next day.

Programming Note: I will highlight turkey breast with cranberry sauce another week and not this week.

Love Me

Chicken Corn Soup with Rivels

Life has kept me from the grocery store this week and so I am totally off menu.

But that is fine. I actually have found it fun and challenging to make suppers all week from already on hand ingredients.

You know that Farmer's Daughter frugality. Surprising what a little ingenuity can do.

We had this soup along with turkey sandwiches last night after church.

Make this old Amish soup and you will want to dig out your prairie skirt and call your man Pa. I did and he liked it.

Rivels or rivlets: an easily prepared short "noodle" that acts as a dumpling-like broth-stretcher

2 or 3 chicken breasts
32 oz. chicken broth
1/2 cup onion, chopped
3 carrots, chopped
3 stalks celery, chopped
1/2 tsp. parsley
dash of pepper
1 can yellow/white sweet corn, drained

Place all ingredients in crockpot and cook on high for 3-4 hours - until chicken falls apart and vegetables are tender.

3/4 cup flour
1 egg

Dump flour on cutting board, making a well in the center. Crack egg into well. Using fork, incorporate flour into egg - making rivels. Spread these apart on cutting board and allow to dry while soup cooks.

With soup at a boil, add rivels and allow to cook for 15 or 20 minutes. Rivels will plump into tiny dumplings.

Love Ma (a/k/a Me)

Nana's Miracle Vegetable Soup

It may seem because I post a lot of dessert recipes that I don't follow a very good diet for someone with sugar diabetes as my grandpa would say. This is not really the case.

I do enjoy eating a good dessert, but even more, I enjoy making a good dessert.

I enjoy making and serving my family wholesome, hearty meals which do include an occasional dessert. Ok, maybe we have dessert a little more than occasionally.

However, I am pretty good anymore about only eating a small portion. And in all honesty, since we often have seven people at the supper table, portion sizes are very reasonable.

Any left overs are promptly packed away in the next day's lunches. Out of sight, out of mind.

I really do like my feet, eyes, and kidneys and don't care to lose them to this wicked disease. And after a pretty bad scare with my eyesight last year, maintaining healthy blood sugars is a priority for me.

The kids, knowing that diabetes may be in their future, now have a built in governor when it comes to sweets. Except with orange rolls. Good thing Christmas morning only comes once a year is all I have to say about that.

In honor of my one year anniversary of being diagnosed with diabetes, February - normally known for candy and chocolates - will be full of healthier, lower sugar posts!

With that being said, this is a wonderful, healthy soup to have on hand. I love having this soup ready made in the refrigerator. It makes a great addition to a sandwich at lunch. It is a filling snack by itself.

And - it is good for you and tasty at the same time!

Brian's mom (Nana) gave me this recipe. She has made it as long as I can remember. Believe it or not you will not miss the meat because the cabbage somehow takes the meat's place.

If you are following Weight Watchers, I am pretty sure you can eat the whole pot and it would only be a couple points. However, I wouldn't recommend eating the whole pot unless you have a good book you want to read in the privacy of the bathroom.

Cabbage (1/2 head)
1 can tomato juice
1 package of dry onion soup mix
1 large can of diced tomatoes
1 bunch of broccoli, cut up
1/2 pack of frozen diced onions - or 1 large onion diced
2 or 3 carrots (canned carrots will also work - but don't add them until later in the cooking)
1 small head of cauliflower, cut up
1 can green beans (optional)

*No corn because of the starch.

Put all ingredients into slow cooker. Cook on low for 4-6 hours. Add water if necessary, but usually the broth is fine by the time the vegetables cook down.

Eat and feel good about it!

Love Me

Slow-cooked Corn Chowder

I am switching things up a bit and having this chowder tonight instead of when listed on my weekly menu. It feels more like a chowder night than a swiss steak night.

Not sure why. It just does.

2 1/2 cups milk
1 can (14 3/4 ounces) cream style corn
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 3/4 cup frozen corn
1 cup frozen shredded hash brown potatoes
1 cup cubed fully cooked ham
1 large onion, chopped
2 teaspoons dried parsley flakes
2 Tbsp. butter
Salt and pepper to taste.

In a 3-quart slow cooker, combine all ingredients. Cover and cook on low for 6 hours.

Or you can do what I am doing tonight.

I am dumping everything in a big pot and heating it up to boiling then cooking it over med-low heat for 2 hours - or until everyone gets home for supper. Whichever comes first.

I have cooked it both ways - and it has always been good!

We are having this tonight along with warm, flaky biscuits with butter and jelly.

And after washing all the bowls and spoons, I will go downstairs and and whip-up on my entire family in Wii tennis!

I love talkin' smack!

Love Me

Potato Soup with Beans

My mom gave me this recipe and then loaned me the Taste of Home Heart Warming Soups magazine where she got the recipe.

Winter now seems a little less foreboding.

This potato soup has quickly become our family's favorite potato soup. It is fairly quick and easy and the sour cream and dill add just enough twist to keep your spoon busy!

2 medium carrots, shredded
1 Tbs. butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1 1/2 tsp. dill weed
1 can (15 1/2 ounces) great northern beans, rinsed and drained
4 1/2 tsp. all purpose flour
3/4 cup sour cream
Pepper to taste

In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.

With a slotted spoon, removed half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream, and pepper; add to soup. Cook over low hear for 5 minutes or until heated through (do not boil).

Yield: 6 servings

Although not on the menu for tonight, we had this for supper tonight along with some crusty French Bread and some warm chocolate chip cookies for dessert.

Now to go soak in a hot bath. Ah, life is good.

Love Me