Quinoa Tabbouleh

In our quest to eat more healthy, quinoa really stands out as a boost for our tastebuds. It is healthy, low in calories, high in protein, and really tasty. I noticed this recipe awhile back in a magazine and had decided to try it last sunday. It really was a hit with everyone. I should also mention quinoa has a low glycemic level and is gluten free. We had Kelly Ridley with us for dinner on sunday and she has to eat gluten free, so that was a bonus. I wish I had taken a picture before we ate this, it was really pretty. Also, there was nothing left at the end to photograph! I didn't have cucumbers so I steamed asperagus and chopped into bite size instead. I should'nt be saying I in all of this since Angelee and I did this together. Quinoa tabbouleh (recipe by Laura Kelsch) 1/2 cup quinoa 1/2 tsp. kosher salt 1/8 tsp. pepper 1 clove of garlic, minced 2 tbs. each extra-virgin olive oil and lemon juice 1 bunch curly parsley, chopped 1 small tomato, chopped 1 cup chopped English cucumber 1/4 cup crumbled feta cheese Cook quinoa according to package directons. Transfer to a bowl to cool slightly. Mix remaining ingredients in a large serving bowl. Add quinoa and stir gently to combine. Per 3/4cup serving: 177 calories, 5 G Protien, 10 G Fat

Slow Cooker Shredded Chicken Soup

I just ate this after church and Mmmmm-mmmm-yumm was it good. My favorite part is that it was easy on top of it. I started out following a recipe but made so many changes that it made something else: soup (of course). It turned out great, though, so I thought I'd share, especially since it's winter and we could all use some warming up.

Ingredients
1 lb. chicken tenderloins
1 small onion, chopped
1 small bag baby carrots, halved
1 large potato, diced
2 chicken bullion cubes
3 cups water
1/2 cup heavy whipping cream (or milk if you're being good...I was naughty today :)
1 tsp dry basil
1/2 tsp pepper
1 tsp salt
1/2 tsp garlic salt
cornstarch (to thicken)

Directions
1. Add all ingredients into a slow cooker except for whipping cream and cornstarch. Add water and veggies first and place chicken on top, dunking just beneath water's surface. Cook covered on low for 6-7 hours.
2. Take out chicken and shred. Put cornstarch in a cup and add some water until it is smooth. Add to crock pot and stir. Place shredded chicken back into crock pot.
3. Add whipping cream (transfer into a soup pot if necessary. . .I have a small crock pot). Add more cream, milk, or water until it is the right consistency.
Enjoy!

Chicken Corn Chowder

This soup will be served in heaven, I am certain of it. We had it at a "Soup-er Sunday" meal at the Branch and this was served: it is definitely as homemade, country-like, and delicious as it gets. It's a bit labor intensive, but corners can be cut here and there (I'm wondering how chicken cooked in the crock pot instead of roasted would work?).

Ingredients
5-6 lb. chicken--roast until golden crisp
1 pint corn
2 cups carrots, sliced
3-4 potatoes, cubed
2 cups celery, sliced
3-4 med. onions, diced
1/2 cup fresh parsley, chopped
1 Tbs ground sage
1 tsp thyme
kosher salt to taste
2 cups milk
2 cups heavy cream

Directions
1) Roast whole chicken until golden brown and set aside to cool. When chicken is cool enough to handle, remove meat from bones. Set chicken meat aside or refrigerate.
2) Boil the remains (bone, skin) in water until it falls apart. Remove skin and bones from broth.
3) Cook cut potatoes, onions, celery, and carrots in broth until tender. Add salt, sage, thyme and corn. Add milk and cream.
4) Bring to a boil and add cornstarch to thicken. Add cut up chicken meat and chopped parsely.

*Note: as you probably imagine, this makes a lot of soup. Cut back as desired, but better yet invite over some friends and it will be gone in one sitting. Definitely a new favorite.

Spiced Butternut Squash Soup

I looked at several butternut squash soup recipes but they seemed unnecessarily complicated. This recipe is a combination of my favorite spices and Mom's standard recipe. It turned out easy, delicious, and perfect for this cold autumn weather. I love soup because it's so forgiving about what you want to add/subtract. Have fun tweaking the recipe to fit your tastes. This recipe made just enough for the two of us (granted, I probably had three servings ;). Add more squash and broth to fit your family size. Hope you like it as much as I do.

Ingredients
2.5 lb. butternut squash
2 c. chicken broth
1/2 onion, chopped
2 cloves garlic (more if desired)
3 Tbs. olive oil
1 1/2 tsp curry powder
1 tsp powdered nutmeg
1 tsp powdered ginger
1 1/2 cup milk (or heavy cream for creamier soup, although less healthy)

Directions

1. Preheat oven to 400 degrees. Cut open squash and de-seed it. Put in baking pan and cover with foil. Cook for 1 hour or until tender
2. In large satuee pan, heat oil and cook onion and garlic until tender.
3. In blender, add cooked squash (without skin), garlic and onions, spices, and chicken broth. Blend until smooth.
4. Return to sautee pan and heat. Add milk (or cream). If too thick, add more chicken broth.
5. Serve with toasted bread or crackers. Enjoy!

Crock Pot Green Chili Burros

I timed myself and it took exactly 9 minutes from start to finish--and only because I had to cut fat off of my roast and chop the onion. Otherwise it would have taken 5 minutes to find the ingredients. Delicious and fast and easy. What more can a person want?

Ingredients
2 lb. rump roast
1 cup chopped onion
1 pkg. taco seasoning mix
1 Tbs. oregano
1 tsp. garlic powder
1 (10 oz) can green chilies, diced
1 (15.5 oz) can tomato sauce

Tortilla shells
Sour Cream

Directions
1) Layer all ingredients besides tortillas and sour cream, meat first, in crock pot.
2) Cook on low for 8-10 hours
3) Do not stir for the first 5 hours (at least)
4) Shred meat after 7 hours
5) Serve on flour or corn tortillas. Top with sour cream, if desired.

Oreo Chocolate Chip Cookies

So, my new Relief Society will surely counter all efforts on my part to be healthy. The other Sunday, they provided homemade chocolate chip cookies with Oreo chunks in it. It was delicious and, surprisingly, not too rich (what does that say about my Chocolate tolerance? ;).

Check the recipe out at this website. You can also see pictures there (which helps me decide if it will really be worth the effort. I think you'll agree with me on this one).

Potato and Shrimp Soup

I got this recipe from my Relief Society the other day; haven't tried it yet, but it looks yummy.

Ingredients
7-8 large potatoes, peeled and diced
2 lb. bag of raw shrimp (pre-cooked gets too mushy)
1 med. onion, chopped
2 stalks of celery, diced
1 Tbs garlic, minced
2 Tbs butter
1 pint half and half
1 cup milk
3 cups chicken broth
Tony's seasoning salt

Directions
(1) Sprinkle shrimp with garlic and Tony's seasoning salt. Let sit in fridge for a few hours.
(2) In a large pot, combine potatoes, celery, onion, and chicken broth and cook on med-high heat until tender.
(3) Add half and half and milk and make a thickening with flour or cornstarch. Add to soup until broth is nice and thick.
(4) Add shrimp and cook until pink.