Thursday, September 17, 2015

Lemon Chicken Orzo Soup

This is so delicious! 


1 package boneless skinless chicken tenders cut into 1 inch cubes
Salt and Pepper
3 Garlic cloves minced
3 carrots peeled and diced
1/2 onion diced
3 celery stalks diced
1\4 to 1\2 cup chopped fresh spinach
1-2 teaspoons Thyme
5 cups chicken stock (or you can use low fat broth)
1 cup water
3 bay leaves
3/4 cup Orzo
1 sprig rosemary- fresh
Juice of 1 1/2 Lemon (cut the other half into thin slices to add to your bowl)
2 tablespoons chopped parsley - fresh

*I used non stick spray (coconut oil) instead of butter or olive oil when browning the chicken. I also never use measuring spoons or cups...

***brown chicken in 1\4 cup stock with salt and pepper,  when done add carrots, garlic, onion, celery, and thyme with a bit more chicken stock so it does not burn until veggies are soft, add everything else but the lemon juice and parsley. I cooked mine over low heat for about an hour then added the parsley and lemon juice. Then cooked for about another 10 minutes. I added a slice of lemon to each bowl when served. 

Sunday, October 31, 2010

Caramel Apples

5 apples
5 sticks
1 package of caramels
1tbs. water
1tbs. Almond extract
insert your wooden sticks in the stem of the apples.
Boil pan of water and roll apples in boiling water to remove the wax.
Dry apples
Melt the caramel on low heat and add the water and the extract
Roll the apples in the caramel and place on wax paper (i sprayed mine with non-stick) for about four minutes then roll into your favorite candy.
We used Snickers, Almonds, and a Heath.

Saturday, October 9, 2010

Black bean chicken salad with Lime Vinigarette


  • 6 cups torn lettuce
  • 1 1/2 cups cubed cooked chicken breast
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup chopped seeded tomatoes
  • 1 cup chopped green pepper
  • 1/2 cup sliced red onion
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1 cup thawed frozon corn

  • 1/4 cup minced fresh cilantro or parsley
  • 1/4 cup chopped seeded tomato
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive or canola oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon grated lime peel
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili powder


  1. In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
********We eat this almost weekly. It is the most delicious salad. I serve it with tortilla chips.

Black Bean and Couscous Salad





  • 1 cup uncooked couscous
  • 1 1/4 cups chicken broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro
  • 1 cup frozen corn kernels, thawed
  • 2 (15 ounce) cans black beans, drained
  • salt and pepper to taste


  1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
  3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.