Chicken Tortilla Soup

I subscribe to Weelicious and get her emails daily.  Her recipe for Chicken Tortilla Soup came up and it sounded fairly easy and tasty.

Picture from Weelicious.com

I followed the recipe with a few modifications.  I used 2 garlic cloves, 1.5 tsp of cumin, 1 tsp chili powder, and instead of corn I used a package of frozen "southwest" veggies (corn, broccoli, bell peppers etc), I added 2 tbsp of quinoa, and a can of roasted garlic tomatoes.  Having no chips on hand, I fried up some corn tortilla strips to use.  To finish it off I added avocado slices and some cheddar/jack shredded cheese.  It was all really good.  Everyone liked it (10 month old and Toddler included.)

  I would say that this is really satisfying and simple to make, its also easily adjustable to your likes and needs.  I will definitely make this again.

Chicken, Broccoli and Red Pepper Pasta with a cream sauce.

1 lb. Boneless chicken breast (cubed)
1 package frozen broccoli
1 box chicken broth
1 8 oz tub chive and onion cream cheese
1 medium Red Bell pepper (thinly sliced)
2 cloves garlic (chopped)
1 lb pasta (penne, bow tie, rotini, would all work)
salt
pepper
poultry seasoning
extra virg. olive oil

Get salted water boiling for pasta.

In a large saute pan add about 2 tbsp oil and the chicken.  Season with salt (a couple pinches), pepper (5-6 cranks of the grinder) and poultry (maybe 1/2 tsp) seasoning (sorry no measurements).  Saute until browned and cooked through.  Remove from pan, set aside.


In same pan, add about 1 tbsp oil, broccoli, chopped pepper, and garlic.  Saute add a pinch of salt.  saute about 10 minutes.  Remove, set aside.

Start cooking pasta, go about a minute under "done" I usually go with the minimum time that the package says and with this recipe subtract a minute from that.

In same pan, add 2-2.5 cups of broth, bring to a boil.  Add tub of cream cheese and stir to combine.  Sauce will be pretty thin at first and clumpy but it will all work out.  Cook for about 10 minutes, add in veggies and chicken. 

Pour over drained pasta and stir.  Allow sauce to thicken as it cools and stir again.

***If you want to freeze this, stop after the sauce is made, don't cook the pasta and you can add the thawed re-heated sauce to pasta another time.

CALORIE ESTIMATES: 525 per serving (for 6 servings), or 400 per serving (for 8 servings)

CHICKEN COUSCOUS WITH RAISINS

 1 c. couscous

1 chicken breast (1 big or 2 small)
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1 tsp. turmeric
1/4 c. raisins
1 tbsp. canola oil
1 onion, finely chopped
4 garlic cloves, finely chopped (4 medium or 3 large)
2 c. low sodium chicken broth
Optional: 2 tbsp. slivered almonds

1.) Put the chicken breast in a medium pot with the broth and cook until its done (soft and easily shreaded).  If you want, put 2 breasts in and save one for another meal during the week.

2.) After chicken is done, remove from pot and remove broth and save in a cup or container. Put in oil and onion cook until translucent.  Add garlic, cook another minute or two.  Add in the broth back in.  Add the spices back in.  Check for saltiness and add some if needed.  Cut the chicken into small bits, because it is so tender it will cut and shred really easily.  Add chicken to the pot.  Bring to a low boil and simmer for 10 minutes.

3.) While that is happening, microwave a cup of water to boiling hot (about 1 min 30 sec is fine).  Add this to a good sized bowl with the couscous and raisins and cover for 5 minutes.

4.) Uncover the couscous and fluff with a fork, put on a large plate or serving dish.  Scoop chicken and onions onto the couscous in the center (I like to make a hole in the middle of the couscous for the stuff to sit in).  Pour the broth over the whole thing and let the couscous absorb the flavor for a few minutes before serving.

OPTIONAL sprinkle chopped almonds on top.

Serves 4 if you have a side dish with it.  For us it feeds 1 hungry husband, me,  and one 2.5 year old who eats a lot.

The Amazing Whole Chicken!!!

I am a devoted fan of the boneless, skinless chicken breast.  I stock up when its on sale and always have some in the freezer.  Recently, I have ventured into new territory:  the whole chicken.  There are pros and cons to this choice though.  Pros: you can find it on sale for 60-70 cents a pound and it is always under $1 a pound, plus its easy to cook, and it covers more than one meal. Cons: The giblets are just gross and not usually in a bag like with a turkey, after you cook it you have to deal with cutting it apart and/or shredding it for future use.

To roast a chicken you do not need a lot.  A big heavy skillet (made of all metal even the handles) or a roasting pan, a few seasonings,  and some twine for trussing.

There are hundreds of roast chicken recipes online. Some call for a stuffing or intricate spices.  I like this one because I don't have to think too much or buy ingredients. Also, it is a neutral flavor so I can add spices later when I make the actual meals.

Preheat oven to 350 degrees. 

Rinse the bird and clean out giblets, pat dry as much as possible.
Salt and pepper the inside cavity.
Truss the chicken (important step for even cooking and keeping the breast moist).
Salt the outside well, rub it into the skin and under the skin around the breast.
Place the bird breast side up..
Roast for 20 minutes per pound or until internal temp is 165 degrees.
Take it out and baste with the juices and let it sit for at least 10 minutes before cutting into it.

Take the bird apart and determine how you will use it

Options: Chicken quesadillas, enchiladas, chicken couscous, chicken wraps, chicken tacos, chicken salad, chicken with potatoes and veggies, etc.  Try to be heavy on the side dishes and light with the meat to stretch the chicken further.  For a family of 4, one chicken in the 5 lb range should be able to stretch for 3 dinners if used wisely.  That is less than $1.50 worth of meat per meal!