Wednesday, September 29, 2010

{soups-salads-and-salad-dressings} Mediterranean Tuna Salad Recipe

 


Mediterranean Tuna Salad Recipe

"In spite of a long list of ingredients, this salad is very quick to
prepare." You'll love the fresh flavors. —Renee Nash,
Snoqualmie, Washington

This recipe is:

Healthy

Quick

* 4 Servings
* Prep/Total Time: 25 min.

Ingredients

* 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
* 3 celery ribs, chopped
* 1 small sweet red pepper, chopped
* 4 green onions, chopped
* 2 tablespoons olive oil
* 2 tablespoons balsamic vinegar
* 2 tablespoons spicy brown mustard
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 2 cans (5 ounces each) white water-packed tuna
* 4 cups shredded lettuce
* 1/2 cup crumbled feta or blue cheese, optional

Directions

* In a large bowl, combine the beans, celery, red pepper and onions.
In a small bowl, whisk the oil, vinegar, mustard, basil, salt and
pepper. Pour over bean mixture; toss to coat. Gently stir in tuna.
* Serve over lettuce. Sprinkle with cheese if desired. Yield: 4
servings.

Nutrition Facts: 1-1/2 cups tuna salad with 1 cup shredded lettuce
(calculated without cheese) equals 282 calories, 11 g fat (2 g saturated
fat), 30 mg cholesterol, 682 mg sodium, 23 g carbohydrate, 6 g fiber, 23
g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1
fat.

Mediterranean Tuna Salad published in Healthy Cooking August/September
2010, p15

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{soups-salads-and-salad-dressings} Grilled Jerk Shrimp Orzo Salad Recipe

 


Grilled Jerk Shrimp Orzo Salad Recipe

Our taste panel went ga-ga over the heat, seasonings and appearance of
this colorful main-dish salad. Try it! —Eileen Budnyk, Palm Beach
Gardens, Florida

This recipe is:

Healthy

* 2 Servings
* Prep: 25 min. Grill: 25 min.

Ingredients

* 1 large ear sweet corn in husk
* 1 teaspoon olive oil
* 1/3 cup uncooked whole wheat orzo pasta
* 6 fresh asparagus spears, trimmed
* 1/2 pound uncooked medium shrimp, peeled and deveined
* 1 tablespoon Caribbean jerk seasoning
* 1 small sweet red pepper, chopped
*

DRESSING:
* 2 tablespoons white vinegar
* 1 tablespoon water
* 1 tablespoon lime juice
* 1 tablespoon olive oil
* 1/8 teaspoon salt
* 1/8 teaspoon pepper

Directions

* Carefully peel back corn husk to within 1 in. of bottom; remove
silk. Brush corn with oil. Rewrap corn in husk and secure with kitchen
string. Grill corn, covered, over medium heat for 25-30 minutes or until
tender, turning often.
* Meanwhile, cook orzo according to package directions. Drain and
rinse in cold water; set aside.
* Thread asparagus spears onto two parallel metal or soaked wooden
skewers. Rub shrimp with jerk seasoning; thread onto two skewers. Grill
asparagus and shrimp, covered, over medium heat for 5-8 minutes or until
asparagus is crisp-tender and shrimp turn pink, turning once.
* Cut corn from cob; place in a large bowl. Cut asparagus into 1-in.
pieces; add to bowl. Add the shrimp, orzo and pepper. In a small bowl,
whisk the dressing ingredients. Pour over salad; toss to coat. Yield: 2
servings.

Nutrition Facts: 2 cups equals 352 calories, 12 g fat (2 g saturated
fat), 138 mg cholesterol, 719 mg sodium, 38 g carbohydrate, 8 g fiber,
26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1
fat.

Grilled Jerk Shrimp Orzo Salad published in Healthy Cooking
August/September 2010, p64

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{soups-salads-and-salad-dressings} Seafood & Shells Salad Recipe

 


Seafood & Shells Salad Recipe

"My family asks for this salad often during the summer months.
It's become a favorite." —Rosalee Ray, Lansing, Michigan

This recipe is:

Healthy

Quick

* 13 Servings
* Prep/Total Time: 30 min.

Ingredients

* 2 cups uncooked small pasta shells
* 3 packages (8 ounces each) imitation crabmeat
* 1 pound cooked small shrimp, peeled and deveined
* 1/4 cup finely chopped sweet onion
* 1/4 cup finely chopped celery
* 3 tablespoons each finely chopped green, sweet red and yellow
pepper
* 3 tablespoons minced fresh parsley
* 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
* 1-1/2 cups fat-free mayonnaise
* 2 tablespoons lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

Directions

* Cook pasta according to package directions; drain and rinse in
cold water.
* In a large bowl, combine the crab, shrimp, onion, celery, peppers,
parsley and dill. Stir in pasta. In a small bowl, combine the
mayonnaise, lemon juice, salt and pepper. Pour over salad and toss to
coat. Chill until serving. Yield: 13 servings.

Nutrition Facts: 3/4 cup equals 164 calories, 2 g fat (trace saturated
fat), 62 mg cholesterol, 612 mg sodium, 22 g carbohydrate, 1 g fiber, 14
g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Seafood & Shells Salad published in Healthy Cooking August/September
2010, p31

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Saturday, September 25, 2010

{soups-salads-and-salad-dressings} Chicken Tortilla Chowder Recipe

 


    Chicken Tortilla Chowder Recipe


As a student attending college full-time, I find my time in the kitchen is limited. This recipe helps me have a hot meal on the table when my husband gets home. He's a real meat-and-potatoes man, but he absolutely loves this thick, creamy chowder with tortilla strips that puff up like homemade noodles. —Jennifer Gouge Lubbock, Texas

This recipe is:

Contest Winning





    * 8-10 Servings
    * Prep/Total Time: 20 min.

Ingredients

    * 1 can (14-1/2 ounces) chicken broth
    * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    * 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
    * 1-1/2 cups milk
    * 2 cups cubed cooked chicken
    * 1 can (11 ounces) Mexicorn
    * 1 jar (4-1/2 ounces) sliced mushrooms, drained
    * 1 can (4 ounces) chopped green chilies
    * 1/4 cup thinly sliced green onions
    * 4 flour tortillas (6 to 7 inches), cut into 1/2-inch strips
    * 1-1/2 cups (6 ounces) shredded cheddar cheese

Directions

    * In a Dutch oven, combine the broth, soups and milk. Stir in the chicken, corn, mushrooms, chilies and onions. Bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately. Yield: 8-10 servings (2-1/2 quarts).


Nutrition Facts: 1 serving (1 cup) equals 256 calories, 12 g fat (6 g saturated fat), 53 mg cholesterol, 1,132 mg sodium, 20 g carbohydrate, 2 g fiber, 17 g protein.


Chicken Tortilla Chowder published in Quick Cooking July/August 1998, p29








         Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Tomato Soup Recipe

 


       Chicken Tomato Soup Recipe


While creating this crowd-pleasing soup, I was trying to keep in mind a variety of textures, colors and flavors. Its sweet tomato base brims with chicken, broccoli, corn and a couple kinds of beans. It's especially tasty if you garnish it with shredded cheddar and crumbled bacon. -Connie Johnson, Springfield, Missouri

This recipe is:

Contest Winning





    * 12 Servings
    * Prep: 25 min. Cook: 10 min.

Ingredients

    * 1-1/2 cups water
    * 3 cups frozen chopped broccoli
    * 3/4 cup chopped onion
    * 1 garlic clove, minced
    * 3/4 pound boneless skinless chicken breast, cut into 1-inch chunks
    * 1/2 teaspoon seasoned salt
    * 1/4 teaspoon pepper
    * 1 can (46 ounces) tomato juice
    * 1 can (15-1/2 ounces) great northern beans, rinsed and drained
    * 1 can (15 ounces) black beans, rinsed and drained
    * 1 can (11 ounces) whole kernel corn, drained
    * 1 tablespoon ketchup
    * 1 teaspoon brown sugar
    * Crumbled bacon and shredded cheddar cheese, optional

Directions

    * In a Dutch oven, combine the water, broccoli, onion and garlic. Bring to a boil; boil for 8-10 minutes, stirring frequently.
    * Meanwhile, in a nonstick skillet, cook chicken until no longer pink, about 6 minutes. Sprinkle with seasoned salt and pepper. Add to broccoli mixture. stir in the tomato juice, beans, corn, ketchup and brown sugar; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes, stirring occasionally. Garnish with bacon and cheese if desired. Yield: 12 servings (about 3 quarts).


Nutrition Facts: 1 serving (1 cup) equals 139 calories, 1 g fat (trace saturated fat), 16 mg cholesterol, 741 mg sodium, 21 g carbohydrate, 5 g fiber, 11 g protein.

Chicken Tomato Soup published in Quick Cooking January/February 1999, p31







      Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken 'n' Dumpling Soup Recipe

 

Chicken 'n' Dumpling Soup Recipe



Meet the Cook:  This recipe's one I had to learn to marry into my husband's family! It is the traditional Hinz Christmas Eve meal, served before going to church. My father was a pastor who was always too keyed up from preaching to enjoy a big Sunday dinner. So I learned to make soup early on. Now, my husband is pastor to two rural churches. Our three children are 17, 15 and 13. -Rachel Hinz, St. James, Minnesota

This recipe is:

Contest Winning





    * 20 Servings
    * Prep: 35 min.
    * Cook: 1-3/4 hours

Ingredients

    * 1 broiler/fryer chicken (3 to 3-1/2 pounds)
    * 3 quarts water
    * 1/4 cup chicken bouillon granules
    * 1 bay leaf
    * 1 teaspoon whole peppercorns
    * 1/8 teaspoon ground allspice
    * 6 cups uncooked wide noodles
    * 4 cups sliced carrots
    * 1 package (10 ounces) frozen mixed vegetables
    * 3/4 cup sliced celery
    * 1/2 cup chopped onion
    * 1/4 cup uncooked long grain rice
    * 2 tablespoons minced fresh parsley
    *

      DUMPLINGS:
    * 1-1/3 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon dried thyme
    * 1/2 teaspoon salt
    * 2/3 cup milk
    * 2 tablespoons canola oil

Directions

    * In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns.
    * Skim fat. Debone chicken and cut into chunks; return chicken and broth to pan. Add the noodles, vegetables, rice and parsley; bring to a simmer.
    * For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover). Yield: 20 servings (5 quarts).


Nutrition Facts: 1 serving (1 cup) equals 198 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 650 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.



Chicken 'n' Dumpling Soup published in Country Woman January/February 1998, p29




 Tip

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana







             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Soup with Potato Dumplings Recipe

 


    Chicken Soup with Potato Dumplings Recipe



Our family calls this comforting, old-fashioned soup our "Sunday dinner soup" because it's almost a complete dinner in a bowl. You'll love the flavor!—Marie McConnell, Shelbyville, Illinois

This recipe is:

Contest Winning






    * 5 Servings
    * Prep: 25 min.
   * Cook: 40 min.

Ingredients

    * 1/4 cup chopped onion
    * 1 tablespoon canola oil
    * 2 garlic cloves, minced
    * 6 cups chicken broth
    * 2 cups cubed cooked chicken
    * 2 celery ribs, chopped
    * 2 medium carrots, sliced
    * 1/4 teaspoon dried sage leaves
    *

      DUMPLINGS:
    * 1-1/2 cups biscuit/baking mix
    * 1 cup cold mashed potatoes (with added milk)
    * 1/4 cup milk
    * 1 tablespoon chopped green onion
    * 1/8 teaspoon pepper

Directions

    * In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
    * In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 5 servings.


Nutrition Facts: 1 serving (1-1/2 cups) equals 354 calories, 14 g fat (3 g saturated fat), 52 mg cholesterol, 1,774 mg sodium, 36 g carbohydrate, 3 g fiber, 23 g protein.



Chicken Soup with Potato Dumplings published in Taste of Home February/March 2007, p27






         Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Soup with Beans Recipe

 

Chicken Soup with Beans Recipe


I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it's satisfying and fuss-free. -Penny Peronia West Memphis, Arkansas

This recipe is:

Contest Winning

Quick



    * 12 Servings
    * Prep: 10 min.
    * Cook: 6 hours

Ingredients

    * 1 large onion, chopped
    * 1 tablespoon canola oil
    * 2 garlic cloves, minced
    * 1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
    * 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    * 2 cans (11 ounces each) white or shoepeg corn, drained
    * 1 can (10 ounces) diced tomatoes and green chilies, undrained
    * 3 cups water
    * 1 can (4 ounces) chopped green chilies
    * 2 tablespoons lime juice
    * 1 teaspoon lemon-pepper seasoning
    * 1 teaspoon ground cumin
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper

Directions

    * In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
    * Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chilies, lime juice and seasoning. Cover and cook on low for 6-7 hours or until heated through. Yield: 12 servings (3 quarts).


Nutrition Facts: 1 serving (1 cup) equals 123 calories, 3 g fat (trace saturated fat), 26 mg cholesterol, 399 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein.


Chicken Soup with Beans published in Quick Cooking January/February 2004, p29





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken Barley Soup Recipe

 

Chicken Barley Soup Recipe



No question—this is my favorite soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. (Especially with the barley, it simply tastes too good to keep to yourself!)

This recipe is:

Contest Winning





    * 5 Servings
    * Prep: 30 min. + cooling
    * Cook: 1 hour

Ingredients

    * 1 broiler/fryer chicken (2 to 3 pounds), cut up
    * 8 cups water
    * 1-1/2 cups chopped carrots
    * 1 cup chopped celery
    * 1/2 cup medium pearl barley
    * 1/2 cup chopped onion
    * 1 teaspoon chicken bouillon granules
    * 1 teaspoon salt, optional
    * 1 bay leaf
    * 1/2 teaspoon poultry seasoning
    * 1/2 teaspoon pepper
    * 1/2 teaspoon rubbed sage

Directions

    * In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings (about 1-1/2 quarts).


Diabetic Exchanges: One serving (prepared without bouillon and salt) equals 2-1/2 lean meat, 1 starch, 1 vegetable; also, 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat.


Chicken Barley Soup published in Country Woman January/February 1993, p29





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Cheesy Chicken Chowder Recipe

 

Cheesy Chicken Chowder Recipe


I like to serve this hearty chowder with garlic bread and a salad. It's a wonderful dish to prepare when company drops in. The rich, mild flavor and tender chicken and vegetables appeal even to children and picky eaters. —Hazel Fritchie, Palestine, Illinois

This recipe is:

Contest Winning




    * 6-8 Servings
    * Prep: 10 min.
   * Cook: 25 min.

Ingredients

    * 3 cups chicken broth
    * 2 cups diced peeled potatoes
    * 1 cup diced carrots
    * 1 cup diced celery
    * 1/2 cup diced onion
    * 1-1/2 teaspoons salt
    * 1/4 teaspoon pepper
    * 1/4 cup butter, cubed
    * 1/3 cup all-purpose flour
    * 2 cups milk
    * 2 cups (about 8 ounces) shredded cheddar cheese
    * 2 cups diced cooked chicken

Directions

    * In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15 minutes or until vegetables are tender.
    * Meanwhile, melt butter in a medium saucepan; stir in flour until smooth. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted; add to broth along with chicken. Cook and stir until heated through. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 cup) equals 322 calories, 19 g fat (12 g saturated fat), 85 mg cholesterol, 1,100 mg sodium, 18 g carbohydrate, 2 g fiber, 21 g protein.


Cheesy Chicken Chowder published in Taste of Home June/July 1993, p29






             Beth Layman  :)


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