Lemon Chicken Orzo Soup

It's Fall, the perfect time for soup!  This one is a winner!

Ingredients:

2 stalks celery, chopped finely

2 carrots, peeled and chopped finely

1/2 medium onion, chopped

1 tablespoon butter

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons flour

6 cups chicken broth

1/4 teaspoon Italian seasoning

1.5 pounds uncooked boneless, skinless chicken breasts

1 cup uncooked orzo

1 tablespoon lemon juice, more if you prefer it to be a more lemony taste.

1 tablespoon chopped parsley (I used dried parsley)

Salt & pepper to taste

Instructions:

Saute the celery, carrots, and onions in a large soup pot with the butter and oil for 5 to 7 minutes.

Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.

Pour in the chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken.  Bring the soup to a boil.

Cover the soup (lid slightly ajar) reduce the heat and simmer for 15 minutes.

Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through.  (Stir frequently so the orzo doesn't stick to the bottom of the pot.)

Take the chicken out of the pot and cut it up (shred or cubes), then add it back in.

Add the lemon juice, and parsley and season the soup with salt and pepper, to taste.

Serve with warm crusty slices of ciabatta bread.

*If there are any leftovers, add more chicken broth as the orzo soaks it up.  

Avocado Only Guac

Serve this "avocado-only guac" with thin and crispy tortilla chips or a use as a topping for the Chicken Fajitas!

Ingredients:

3 ripe avocados

1 lime

1-2 cloves garlic, finely minced

Large pinch of salt

Instructions:

Cut and scoop avocados into a medium bowl.  

Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds into the bowl.

Add the garlic and salt.  

Using a fork, gently mash the avocado mixture a few times.

Lemon Feta Orzo with Spinach and Shrimp

I like to make this on Sunday and then have leftovers during the week.

Ingredients:

1 cup (8 ounces Orzo pasta)

1/4 cup olive oil

2 cups (or more, if desired) baby spinach, sauteed

Juice and zest of 1 large lemon (about 1/4 cup juice)

1/4 cup finely chopped dill 

2 tablespoons HONEY Dijon mustard

1/2 teaspoon salt

Crumbled Feta Cheese

Sliced black olives (if desired)

10 jumbo shrimp, (or more) cooked, peeled and deveined

Instructions:

Cook the orzo in salted water until al dente.

Saute the baby spinach in olive oil until wilted.

Prepare the dressing by adding olive oil, lemon juice, zest, dill, mustard, salt, and pepper in a small bowl.  Whisk until combined.  

Add the cooked orzo to a large bowl and while still warm, pour the dressing on top and stir.  Crumble in some feta and stir again.

Toss the spinach and shrimp with the lemon orzo and sprinkle with more Feta.

Enjoy!

*Add whatever ingredients you like to this dish!

Amazing Cheddar Mashed Potatoes

These potatoes are great with Ritz Chicken!  Recently, Owen and Levi approved and enjoyed it!  

2 pounds Yukon Gold potatoes, skins left on, cut into    2" cubes.

4 tablespoons salted butter, cubed

1/2 cup sour cream

2 cups shredded sharp cheddar cheese (I love Tillamook brand).

1/2 - 1 cup half and half

Salt and pepper to taste.

Instructions:

Boil the potatoes covered in water until done, 15 to 20 minutes. Drain the potatoes. 

Mash the potatoes and butter until creamy. Add sour cream and cheddar cheese.  Add 1/3 cup half and half and mix well.  Continue adding half and half by tablespoons, if needed to get the perfect creamy, not thin, consistency.  Add salt and pepper to taste.

Spray a 9 x 9-inch baking dish with cooking oil and place mashed potatoes in the dish.  

Bake at 350 degrees for 20 minutes or until heated through and the cheese is thoroughly melted.  Check frequently by tasking the middle for doneness.

*Add minced garlic to potatoes, if desired.

Crispy Broccoli

 

Ingredients:

6 cups broccoli florets

2 tablespoons olive oil

1/2 teaspoon salt

1/2 lemon, juiced

2 tablespoons parmesan cheese

Instructions:

Preheat oven to 400.

Place broccoli on a foil-lined (using non-stick foil) baking sheet and drizzle with oil and lemon juice, sprinkle with salt.  Spread them out in a single layer on the sheet.

Bake for 10-15 minutes or until you have reached the desired crispiness.

Remove from the oven and sprinkle with parmesan cheese, stirring to coat.

Ritz Chicken

An all-time grandchildren's favorite meal, served with Cheesy Mashed Potatoes and either Roasted Green Beans or Crispy Broccoli.

Ingredients:

4 chicken breasts (boneless and skinless)

1 cup Ritz Crackers (crushed)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon pepper

2 large eggs

4 tablespoons salted butter (melted)

Instructions:

Preheat over to 375 degrees.  Prepare a 9 x 13 dish with nonstick aluminum foil and set aside.

In a large shallow bowl mix Ritz Crackers with garlic powder, onion powder, salt, and pepper.

In a separate bowl, whisk eggs.

Pound chicken and then cut into strips or "tenders."  

Place chicken in egg then cover with seasoned Ritz crackers.  Once coated, place in the prepared pan.  Repeat with each chicken tender.

Brush each chicken tender with melted butter, this keeps the chicken moist while baking.

Bake, uncovered, for 30-35 minutes or until chicken is cooked through.

Meatball Subs

These subs are delicious with my homemade Mac and Cheese.

Meatballs:

1 pound lean ground beef

1 large egg

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/2 cup parmesan cheese

1/2 cup seasoned bread crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

Sauce:

1 lb. jar Passata tomato sauce (tomato puree) *I found Passata sauce in my grocery store.

1/2 cup water

1 tablespoon Italian seasoning

Sandwiches:

Mozzarella cheese slices

Hoagie rolls

Instructions:

Mix meatball ingredients together in a bowl until combined.  Shape into 1" balls and place them on a plate.

Add some oil to a skillet, add meatballs, and cook for 5-6 minutes, turning halfway through. 

In a small bowl mix the sauce ingredients together.  

Add sauce to the skillet covering all of the meatballs with sauce.  Cover and simmer until cooked through.

Preheat the broiler in the oven.

Slice hoagie rolls in half and add the meatball and sauce mixture.  Top with mozzarella cheese.

Place the filled hoagie rolls open-faced on a baking sheet several inches away from the broiler element.  Broil for 2 - 3 minutes until the cheese is melted.  Watch carefully.

*Add sauteed onion to the meatballs and/or sauce if desired.