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Broccoli-Pasta Soup

by Joyce Kohl

Broccoli-Pasta Soup Source: Go Inside™
 

If you like broccoli, this is positively the BEST of any broccoli soup recipe I’ve personally tried.

If you have one for me to compare, please send it to me by clicking on my byline above.
Servings: Ingredients:
About 5 Cups

 

DO use fresh broccoli – not frozen

DO use very thin slices of carrots

DO be patient pouring in the beaten eggs

 4 cups unsalted chicken broth

1 medium carrot pared and thinly sliced

1/3 cup orzo

2 cups coarsely chopped fresh broccoli

2 whole eggs, beaten

2 T grated parmesan cheese

salt and pepper to taste
Directions:
  1. In a large saucepan heat the broth and carrot slices to the boiling point over a high heat, then stir in the pasta (orzo). Cover and cook over a low heat for about 10 minutes or until the pasta and broccoli are tender and the soup is thickened.
  1. Beat the eggs in a small bowl. Heat the soup to a vigorous boil, and very slowly pour the beaten eggs in a steady stream, stirring constantly until the eggs cook into threads.
  1. Add the cheese and salt and pepper. Ladle into soup bowls and serve it sprinkled with extra parmesan cheese.

 

 

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Homemade Potato Chips

by Joyce Kohl

Homemade Potato Chips Source: Go Inside™
These are, of course, low-fat
Servings: Ingredients:
35-45 slices

 

Use one potato for each person

 1 unpeeled baking potato (weighing about 1/2 pound)

2 T fat-free Italian Dressing (bottled)

salt if desired
Directions:
  1. Preheat your oven to 500 degrees. Lightly spray a cookie sheet with vegetable cooking spray OR use a very light coating of cooking oil.
  1. Slice the potato crosswise into very thin slices. Put the slices in a bowl, add the dressing, and toss the slices around until evenly coated. Arrange the potato slices in a single layer on the pre-greased cookie sheet.
  1. Bake about 10 minutes on one side, turn each slice over and bake about 10 minutes more. Potato chips should be lightly browned on both sides. Watch carefully, removing slices as they brown and placing them on a large sheet of aluminum foil to cool. If you want salt, it’s best to add it immediately after removing the potato chips from the oven.

 

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Easy Spaghetti and Meatballs

by Joyce Kohl

Easy Spaghetti and Meatballs Source: Go Inside™
Serve with Italian Garlic bread, and a simple tossed salad.
Servings: Ingredients:
4

 

Serves 2 adults and 2 children easily.

 SAUCE INGREDIENTS

 

1 large can tomatoes (mash with hands)

1 clove fresh garlic, minced

2 T olive oil

1/2 stick butter

1 tsp salt

2 cans tomato paste

1/2 medium onion, diced

1 tsp oregano

1 tsp sugar

1/2 tsp pepper

 

MEAT BALL INGREDIENTS

 

1 pound lean ground beef

2 whole eggs

1/2 cup milk

1/2 medium onion, diced

1/2 cup bread crumbs

salt and pepper
Directions:
  1. SAUCE: Brown onion and garlic in oil. Add remaining ingredients and simmer for 2-4 hours. Watch carefully, stirring about every 30 minutes. Sauce should be thick.
  1. MEAT BALLS:  Mix all ingredients together and brown lightly in a skillet with a small amount of olive oil. Add to the sauce.

 

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Easy Baked Chicken

by Joyce Kohl

Easy Baked Chicken Source: Go Inside™
 

Experiment with this recipe for quick “fried” chicken by swapping stuffing for flour.
Servings: Ingredients:
4 Adults

Try adding paprika for nice color

  

4 chicken breasts, skinned

1 cup Pepperridge Farm stuffing

2/3 cup parmesan cheese

1/4 cup chopped fresh parsley

1 clove garlic, minced

1/3 cup butter, melted (or margarine)
Directions:
  1. Wash chicken thoroughly and dry. Combine stuffing mix, cheese, parsley and garlic. Dip chicken breasts in the melted butter, then roll in crumb mixture. Arrange on greased baking sheet.
  1. Bake in a 375 degree oven for 45-60 minutes. If you remove the bones, time should be around 30-35 minutes.

 

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Southwestern Chicken

by Joyce Kohl

Southwestern Chicken Source: Go Inside™
Southwestern recipes are among my personal favorites.
Servings: Ingredients:
3-5

 

NOTE: Always add sugar to tomatoes.

Sugar brings out the tomato flavor.

 3 large whole chicken breasts, boned

(I also skin mine)

1-2 T butter

1 medium onion, chopped (fine is better)

1 clove fresh garlic, minced

2 stalks celery celery, chopped

1 (4 ounce) can diced green chilies

1 (1 pound) can stewed tomatoes

1 1/2 cup cheddar cheese, shredded

1/2 cup chicken broth

1 1/2 T cooking oil

1/4 tsp ground cumin

1/2 tsp oregano

1/2 tsp sugar

salt and pepper to taste
Directions:
  1. Add the oil to a frying pan. Brown chicken until done. Then place the chicken into a shallow baking pan and set aside while you brown the rest of the ingredients except for the cheese.
  1. Pour the mixture over the chicken. Sprinkle all the grated cheese on top.
  1. Broil 3 inches from the broiler until the cheese melts and begins to bubble. Serve immediately.

 

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Ponche De Pina

by Joyce Kohl

Ponche De Pina Source: Go Inside™
Great base for “spiked” beverages.
Servings: Ingredients:
2 quarts

 

Add 1 quart ginger ale to stretch

 1 cup sugar

1 1/2 cups water

1 (46 ounce) can pineapple juice

1 1/2 cups fresh orange juice

1/2 cup lemon juice

4 sticks cinnamon

12 cloves
Directions:
  1. Into a large saucepan, simmer the sugar, water, cinnamon and cloves for about 30 minutes. Strain, removing the cinnamon and cloves.
  1. Add pineapple juice, orange juice and lemon juice. To serve, pour over crystal ice cubes or frozen pineapple juice cubes.

 

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Chicken Salad

by Joyce Kohl

Hearty Chicken Salad Source: Go Inside™
A Hearty Heart Recipe is a Healthier Choice
Servings: Ingredients:
6

 

Nutrition per serving:

Calories: 190

Fat: 5 g or 22%

Sodium: 518 mg

 2 whole chicken breasts, boned and skinned

1 T peanut oil

1 small head cauliflower, use florets only

3 stalks celery, cut diagonal 1 1/2″ pieces

12 fresh mushrooms, sliced

1 (6 1/2 ounce) can whole water chestnuts, drained

1/2 red pepper, cut into julienne strips

1/2 green pepper, cut into julienne strips

1 head Chinese cabbage, shredded

1 1/2 cups fresh bean sprouts

1/4 cup reduced-sodium soy sauce

2 T rice vinegar
Directions:
  1. Cut all the chicken into julienne strips then saute in a nonstick skillet for 10-15 minutes or until done. Let cool, then put in refrigerator to chill.
  1. Heat the oil in a wok. Stir fry the cauliflower for 4 minutes, add the celery and stir another 2 minutes. Add the mushrooms, water chestnuts, red pepper and green pepper and stir-fry another 3-4 minutes or until all the vegetables are crispy tender. Cool, then chill in the refrigerator.
  1. When ready to serve, toss the vegetables with the chicken, cabbage and bean sprouts. Combine the vinegar with the soy sauce and pour the mixture over the vegetables.
  1. Considering the amount of sodium per serving, you should use low-sodium accompaniments.