Basic Soup Sunday, Sep 14 2008 

Soups , , , , , singlegaleats 3:15 am

Ingredients

1 pound carrots, sliced
3 medium (1 1/2 pounds) onions, chopped
4 stalks celery, sliced
2 large cloves garlic, crushed with press
2 can (28 ounces each) whole tomatoes in juice
1/2 small (1 lb) head green cabbage, thinly sliced
3/4 pounds green beans, trimmed and each cut into thirds
1 can (48-ounce) chicken broth
6 cups water
1 teaspoon salt
1/4 teaspoon ground black pepper
3 medium (1 1/4 pounds) zucchini, sliced into half-moons
2 bags (6 ounces each) baby spinach leaves

Directions

Coat 12-quart stockpot (or 2 large saucepans) with nonstick cooking spray. Over medium-high heat, add carrots, onions, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally. Add tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cabbage, green beans, broth, water, salt, and pepper; heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until all vegetables are tender.

Source: good housekeeping

 

Spinach Parmesan Chicken Saturday, Sep 13 2008 

Entrees , singlegaleats 9:22 pm

Ingredients

1 10 oz. package frozen chopped spinach
1/4 cup Eggbeaters
5 large garlic cloves, sliced
1/4 cup shredded parmesan cheese, divided
1 cup bread crumbs
4 skinless, boneless chicken breasts
salt/pepper to taste
no-stick spray

Directions

Saute garlic pieces in some no-stick spray until soft. Cook Spinach according to package directions. Drain well, allow to cool. Combine spinach, egg , sauteed garlic and 1 Tablespoon of parmesan cheese. Set aside. (Tip: To save time, this can be done a day ahead and refrigerated.) Combine bread crumbs and remaining Parmesan in shallow dish. Set aside. Salt and pepper chicken, brush with butter spray and roll each breast in the bread crumb mixture, covering completely. Place in greased baking dish. Divide the spinach mixture between the breasts, spreading to cover the entire top. Sprinkle with remaining bread crumb mixture and spray with no-stick. Bake uncovered at 350 degrees for approximately 40 minutes.

 

Balsamic Chicken with Baby Spinach Saturday, Sep 13 2008 

Entrees , , , singlegaleats 8:58 pm

Ingredients

1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked

Directions

Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.

Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

Source: food network

 

Quick Wedding Soup Sunday, Jun 8 2008 

Soups , singlegaleats 10:40 pm

Ingredients

4 cups Reduced Sodium Chicken Broth
1 package of frozen spinach
1 chicken breast
Minced Garlic
Dried Onion
Black Pepper
Parmesan Cheese

Directions

In large pot combine chicken broth and frozen spinach. Simmer on low heat and add minced garlic, dried onion, black pepper and Parmesan cheese. Bake chicken breast for 2 hours or until fully cooked. Add cooked chicken and more Parmesan cheese and simmer for at least 15 more minutes.