Eat Your Veggies Chicken Soup

Eat Your Veggies Chicken Soup

by | Sep 17, 2014 | Recipes

Eat Your Veggies Chicken Soup

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness. Eating your veggies is easy for kids with this hearty chicken soup. It’s packed with protein and potassium, yet contains only 2 grams of fat per serving. Eat Your Veggies Chicken Soup
Ingredients
  • 1 CAN (14 OUNCES) FAT-FREE, REDUCED-SODIUM CHICKEN BROTH
  • ⅔ POUND (2 MEDIUM) UNPEELED WHITE OR RED POTATOES, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH THINLY SLICED CARROT AND CELERY
  • ⅓ CUP CHOPPED ONION
  • 1 CAN (14.5 OUNCES) DICED TOMATOES WITH LIQUID
  • 1 CUP WATER
  • 6 OUNCES BONELESS, SKINLESS CHICKEN BREAST, CUT INTO ½-INCH CHUNKS
  • ⅓ CUP EACH FROZEN CORN KERNELS AND PEAS
  • SALT AND PEPPER, TO TASTE
  • ½ TEASPOON DRIED THYME LEAVES (OPTIONAL)
 
Instructions
  1. IN 3-QUART SAUCEPAN, BRING BROTH, POTATOES, CARROT, CELERY AND ONION TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES. ADD REMAINING INGREDIENTS EXCEPT SALT, PEPPER AND THYME. RETURN TO BOILING OVER HIGH HEAT; REDUCE HEAT TO LOW, COVER AND SIMMER 5 MINUTES OR UNTIL POTATOES ARE TENDER AND CHICKEN IS COOKED THROUGH. SEASON WITH SALT, PEPPER, AND THYME.
 


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Tuscan Potatoes and Vegetables

Tuscan Potatoes and Vegetables

by | Sep 9, 2014 | Recipes

Tuscan Potatoes and Vegetables

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Recipe By Potato Goodness Potatoes and summer vegetables make a bright and healthy warm-weather side dish. If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free. Tuscan Potatoes and Vegetables
Ingredients
  • 2 MEDIUM RUSSET, WHITE OR YELLOW-FLESH POTATOES OR 3 TO 4 SMALL RED POTATOES
  • 1 MEDIUM ZUCCHINI
  • 1 MEDIUM YELLOW SUMMER SQUASH
  • 1 CAN (14½ OUNCES) DICED TOMATOES
  • ½ CUP DICED YELLOW ONION
  • 1 TEASPOON ITALIAN SEASONING*
  • ¼ TEASPOON GRANULATED GARLIC
  • ½ CUP GRATED PARMESAN CHEESE*
 
Instructions
  1. CUT POTATOES, ZUCCHINI AND SQUASH INTO ½-INCH CUBES. PLACE IN MICROWAVE-SAFE DISH. ADD TOMATOES, ONION, ITALIAN SEASONING AND GARLIC AND MIX WELL. SPRINKLE WITH CHEESE. COVER TIGHTLY WITH LID OR PLASTIC WRAP. MICROWAVE ON HIGH FOR 17 MINUTES (COOKING TIME MAY VARY DEPENDING ON YOUR MICROWAVE) OR UNTIL POTATOES ARE DONE. LET SIT FOR TWO MINUTES. USE OVEN MITTS OR TONGS TO REMOVE FROM MICROWAVE. REMOVE PLASTIC WRAP CAREFULLY TO PREVENT BURNS FROM STEAM.
 
 
 
 
 


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Penne with Mushroom Puttaness

Penne with Mushroom Puttaness

by | Sep 8, 2014 | Recipes

Penne with Mushroom Puttaness

Recipe from Mushroom Info Make a simple penne pasta for a family dinner. Penne with Mushroom Puttanesca
Ingredients
  • 1 PACKAGE (12 OUNCES) PENNE PASTA, UNCOOKED
  • ¼ CUP OLIVE OIL
  • ½ CUP CHOPPED RED ONION
  • 1 TEASPOON MINCED GARLIC
  • ½ TEASPOON CRUSHED RED PEPPER
  • 1 POUND FRESH WHITE MUSHROOMS (OR A MIXTURE OF MUSHROOMS), QUARTERED (ABOUT 5 CUPS)
  • 8 OUNCES CRIMINI MUSHROOMS, QUARTERED (ABOUT 2-1/2 CUPS)
  • 1 CAN (14-1/2 OUNCES) ITALIAN STEWED TOMATOES, COARSELY CHOPPED
  • ¼ CUP SLICED PITTED CALAMATA OR RIPE BLACK OLIVES
  • 6 ANCHOVY FILETS, COARSELY CHOPPED (ABOUT 1 TABLESPOON)
  • 3 TABLESPOONS CHOPPED DRAINED CAPERS
  • 1 TEASPOON SALT
 
Instructions
  1. IN A LARGE SAUCEPAN COOK PASTA IN SALTED WATER ACCORDING TO PACKAGE DIRECTIONS. DRAIN; SET ASIDE. MEANWHILE, IN A LARGE SKILLET OVER HIGH HEAT, HEAT OLIVE OIL UNTIL HOT. ADD ONION, GARLIC AND RED PEPPER; COOK, STIRRING CONSTANTLY, UNTIL GARLIC IS FRAGRANT, ABOUT 30 SECONDS. ADD MUSHROOMS; REDUCE HEAT TO MEDIUM-HIGH; COOK, STIRRING OCCASIONALLY, UNTIL GOLDEN, ABOUT 5 MINUTES. ADD TOMATOES; REDUCE HEAT TO MEDIUM; SIMMER UNCOVERED, UNTIL SLIGHTLY THICKENED, ABOUT 15 MINUTES. STIR IN OLIVES, ANCHOVIES, CAPERS AND SALT; ADD RESERVED DRAINED PASTA. SIMMER UNTIL PASTA ABSORBS SOME OF THE SAUCE, ABOUT 3 MINUTES. SERVE IMMEDIATELY WITH GRATED PARMESAN CHEESE, IF DESIRED. –
 
 
 
 


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Sloppy Turkey Spuds

Sloppy Turkey Spuds

by | Sep 8, 2014 | Recipes

Sloppy Turkey Spuds

Serves: 4
 
Recipe from Potato Goodness Say goodbye to boring Sloppy Joes! This quick and healthy microwave Sloppy Turkey Spuds recipe keeps all the flavor of traditional Sloppy Joes but with turkey and fresh vegetables is not only good but good for you. Sloppy Turkey Spuds
Ingredients
  • • 1 JAR OR CAN (14 OR 15 OUNCES) MARINARA SAUCE
  • • SALT AND PEPPER, TO TASTE
  • • ¼ CUP CHOPPED PARSLEY
  • • ¼ CUP GRATED PARMESAN CHEESE
  • • 4 (10 OUNCES EACH) POTATOES
  • • 12 OUNCES GROUND TURKEY
  • • 1 MEDIUM ONION, CHOPPED
  • • 1 MEDIUM GREEN BELL PEPPER, CHOPPED
  • • 1 CUP SLICED MUSHROOMS
 
Instructions
  1. PIERCE POTATOES WITH TINES OF FORK; MICROWAVE ON HIGH 20 TO 22 MINUTES UNTIL POTATOES ARE FORK-TENDER.
  2. MEANWHILE, IN LARGE NONSTICK SKILLET OVER MEDIUM HEAT SAUTÉ TURKEY UNTIL NO LONGER PINK, ABOUT 6 MINUTES. ADD ONION, BELL PEPPER AND MUSHROOMS; SAUTÉ, STIRRING, 3 MINUTES. STIR IN MARINARA SAUCE; BRING TO BOIL, REDUCE HEAT, COVER AND SIMMER 10 MINUTES. SEASON WITH SALT AND PEPPER; STIR IN PARSLEY.
  3. PLACE POTATOES ON 4 PLATES; SPLIT AND FLUFF. TOP POTATOES WITH TURKEY MIXTURE AND CHEESE, DIVIDING EQUALLY.
 
 
 


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Mushroom, Bean and Roasted Pepper Chili

Mushroom, Bean and Roasted Pepper Chili

by | Aug 30, 2014 | Recipes

Mushroom, Bean and Roasted Pepper Chili

Prep time:  
Cook time:  
Total time:  
 
Serves: 10
 
Recipe from Mushroom Info This hearty chili is a pleasant surprise. Featuring finely chopped white button mushrooms, you’ll never guess this dish is meatless. Mushroom, Bean and Roasted Pepper Chili
Ingredients
  • 2 T. MARGARINE
  • 3 T. EXTRA VIRGIN OLIVE OIL
  • 1 LB. WHITE BUTTON MUSHROOMS, FINELY AND EVENLY CHOPPED (THIS WILL TAKE A FEW MINUTES; I SLICE, CUBE THEN FINELY CHOP)
  • 1 T. SALT
  • 1 T. GARLIC POWDER
  • 8 OZ. PKG. FROZ. RECIPE READY CHOPPED GREEN PEPPERS & ONION (OR ½ C. SWEET ONION AND ½ C. GREEN PEPPER – CHOPPED)
  • 2 C. DICED RED CABBAGE, ½ INCH SQUARES (USE ONLY THE TENDER LEAVES, NOT THE THICK ENDS)
  • 2 C. STEWED TOMATOES PLUS LIQUID FROM CAN, BLENDED IN BLENDER CONTAINER TILL PUREED AND VERY SMOOTH
  • 2 EXTRA-LARGE SWEET RED ROASTED PEPPERS, CUT INTO ½ INCH SQUARES PLUS ABOUT ¼ C. LIQUID FROM CAN
  • 40 OZ. CAN LIGHT RED KIDNEY BEANS PLUS BEAN LIQUID FROM CAN (DARK RED KIDNEY BEANS ADD TOO MUCH TEXTURE)
  • 15. 5 OZ. CAN PINTO BEANS PLUS LIQUID FROM CAN
  • 1 T. ADDITIONAL GARLIC POWDER
  • 1 T. ONION POWDER
  • 1 T. CUMIN POWDER
  • 1 T. MILD CURRY POWDER
  • 1 T. HUNGARIAN PAPRIKA (I USED MILD)
  • ¼ T. RED CAYENNE PEPPER
  • ¼ T. DRIED OREGANO
  • 2 T. LIGHT BROWN SUGAR
  • 2 T. LIQUID SMOKE
  • 2 T. WORCESTERSHIRE SAUCE
  • 1 T. ADDITIONAL SALT FRESHLY GROUND BLACK PEPPER TO TASTE
  • SPINACH TORTILLAS, CUT INTO 5 X ¼ INCH STRIPS, TO BE USED AS GARNISH (ABOUT 5 STRIPS PER SERVING)
  • EXTRA VIRGIN OLIVE OIL ADDITIONAL BLACK PEPPER
 
Instructions
  1. IN SOUP POT, OVER MEDIUM HEAT, MELT MARGARINE WITH OLIVE OIL. ADD FINELY CHOPPED MUSHROOMS, SALT, GARLIC POWDER AND FROZEN CHOPPED PEPPERS AND ONION (OR THE FRESH). STIR AND COOK TILL WATER RELEASES FROM THE MUSHROOMS.
  2. ADD RED CABBAGE. STIR AND COOK TILL CABBAGE PALES IN COLOR.
  3. ADD PUREED STEWED TOMATOES, ROASTED PEPPERS PLUS ¼ C. LIQUID, KIDNEY AND PINTO BEANS, STIRRING AFTER EACH ADDITION.
  4. ADD NEXT 12 INGREDIENTS, UP TO AND INCLUDING FRESHLY GROUND BLACK PEPPER TO TASTE, AGAIN STIRRING AFTER EACH ADDITION. COVER AND COOK ON MEDIUM-LOW HEAT, OR AT A FIZZLE OF A BOIL, FOR 30 MINUTES, STIRRING OCCASIONALLY.
  5. REMOVE COVER, THEN COOK 30 MINUTES LONGER, STIRRING OCCASIONALLY, TILL BEANS LIGHTLY THICKEN BROTH, AND FLAVORS MUTE AND MELD. TURN HEAT OFF TILL READY TO REHEAT AND SERVE.
  6. TO SERVE:
  7. REHEAT CHILI AND ADJUST FOR SALT. LADLE INTO SOUP BOWLS. WRAP SPINACH TORTILLA STRIPS AROUND FINGERS, THEN PLACE DECORATIVELY ON TOP OF CHILI. DRIZZLE EACH SERVING WITH A LITTLE EXTRA VIRGIN OLIVE OIL; SPRINKLE WITH FRESHLY GROUND BLACK PEPPER AND SERVE.
 
 
 
 
 
 
 
 


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