ITALIAN ORZO SPINACH SOUP
This delicious Italian Orzo Spinach Soup is simple, flavorful, and so comforting. ENJOY!
PREP: 5 MINS COOK: 25 MINS TOTAL: 30 MINS
INGREDIENTS:
2 tablespoons olive oil1 small white onion, peeled and diced1 cup diced carrots1 cup diced celery3 cloves garlic, peeled and minced6 cups chicken or vegetable stock1 (14-ounce) can fire-roasted diced tomatoes1 1/2 cups (about 8 ounces) DeLallo whole wheat orzo pasta, or other whole wheat pasta1/2 teaspoon dried thyme1/4 teaspoon dried oregano1/4 teaspoon dried rosemary4 cups loosely-packed spinachsalt and black pepper
DIRECTIONS:
Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste
GRAB SOME HOMEMADE FRESH ITALIAN BREAD!
GREEK CHICKEN LEMON RICE SOUP
- 2 cups cooked chicken, chopped
- 2 medium carrots, coarsely chopped
- 1/2 cup onion, chopped
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice and keep adding to your liking! ( I used a whole bottle)
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, pressed (or finely minced)
- 1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup ( I used 3 large cans)
- 3 (14 1/2 ounce) cans fat-free chicken broth
- 1/4 teaspoon fresh ground black pepper
- 2/3 cup long-grain white rice, uncooked
- (I did 6 cups of rice and 3 large cans of soup add milk to get the thickness I desired)
- TOP WITH CHOPPED UP CILANTRO
Put everything in a crock pot! cook rice separately and then add to the pot!
MOM'S NO PEEK BEEF TIPS!
I JUST MADE THIS RECEIPE AND THE KIDS LOVED IT!
YOU MAY ALSO MAKE MASHED PATATOES INSTEAD OF THE WIDE NOODLES!
No Peek Beef Tips
Ingredients:
2 lb. - Beef tenderloin tips, Stew Meat, Chuck Roast or Chuck Eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – packet brown gravy mix
1 - packet lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda
Directions:
Add cubed meat to a 9 x 13 inch pan. In a big bowl mix the remaining ingredients together and pour over the meat add mushrooms and stir to coat.
Cover with foil and bake at 300 degrees for 3 Hours do not remove foil until done. Serve over rice, mashed potatoes or noodles.
ENJOY!
Black Bean WrapServes 1
1 Black Bean Burger patty2 swiss chard or butter lettuce leaves
1 small tomato
1/4 avocado
pinch of salt & pepper
Cook the Black Bean Burger patties. Wash and dry lettuce. Cut the tomato into slices. Remove 1/4 of the Avocado “meat” from skin. Place half of the Black Bean Burger patty and half of each ingredient into the lettuce leaves, creating two wraps. Sprinkle with just a pinch of salt & pepper to taste. Wrap the leaves into tight rolls and then slice in half. Enjoy right away or refrigerate and take to the beach for a light lunch!
