Chances are, this season’s flu has affected you or someone close to you. So why not do what you can and (like your Grandma said) make some chicken soup! This is a GREAT and easy recipe that also includes some extra Basil which has many health benefits. Did you know that both fresh basil and basil oil have strong antibacterial capabilities? Basil also has anti-inflammatory properties! And get this…Parsley has antioxidants, and the vitamin C and vitamin A found in parsley serve to strengthen the body’s immune system. So whip this up today and GET HEALTHIER!
1 tablespoon butter
1/2 cup chopped celery
2 32oz boxes (reduced sodium) chicken broth
2 1/2 cups chopped cooked chicken breast
2 cups egg noodles
1 cup sliced carrots
1 tsp onion powder
2 tsp fresh basil
1 tsp fresh parsley (or flakes)
salt and pepper to taste
In a large pot over medium heat, melt butter. Cook celery until just tender. Pour in broth then add chicken, noodles, carrots, onion powder, basil, parsley, salt & pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. That’s IT!! Seriously easy!
This is a YUMMY kid-friendly appetizer!! Perfect for family New Year’s Eve gatherings!
1 (8 ounce) package softened cream cheese
1/2 cup softened butter
3/4 cup powdered sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla
1 cup mini semisweet chocolate chips
(3/4 cup finely chopped pecans-we don’t do this part)
In a medium bowl, beat together cream cheese and butter until smooth. Mix in powdered sugar, brown sugar and vanilla. Stir in chocolate chips. Shape into a ball. Wrap with plastic, and chill in the refrigerator for 2 hours.
Roll the cheese ball in finely chopped pecans before serving. (we roll into more mini chocolate chips)
Dip vanilla wafers, plain chocolate cookies, or even Teddy Grahams in and enjoy!
This is a GREAT side dish to the Christmas Breakfast Casserole. Make as individual servings. It is really refreshing and festive!
2 cans (20 oz) crushed pineapple, un-drained
2 packages (10 oz) frozen sweetened sliced strawberries, thawed
1 large can frozen orange juice concentrate, thawed
1 small can lemonade concentrate, thawed
6 medium firm bananas, sliced
Sprite or Bubbly
In a large bowl, combine all ingredients (add different fruits of your choice if you’d like!) Pour into individual plastic beverage glasses. Freeze until solid. When ready to serve, thaw for 30-45 minutes before serving. Top with a few splashes of lemon-lime soda or ginger-ale. (or bubbly Moscato!)
Our family’s FAVORITE Christmas breakfast! We pair it with a delicious frozen fruit cup (topped with 7up or Champagne!). Recipe coming soon!
2.5 cups seasoned croutons
3 cups grated cheddar cheese
2 lbs. sausage (fried, drained, crumbled)
half tsp. dry mustard
3 cups milk (divided)
1 can mushroom soup
Spray 9×13 pan. Spread croutons on bottom of pan. Top with cheese and sausage. Beat eggs, mustard and 2.5 cups milk together. Pour over sausage. Mix 1 can mushroom soup with 1/2 cup milk. Pour over egg mixture. Bake at 300 for 1.5 hours.
I’ve had chicken chili before, but was always too intimidated because I thought it was really difficult to make. That was before I tried THIS recipe. Easy and YUMMY!
2 (24 oz) jars great northern beans (undrained)
Meat from 1 rotisserie chicken
1 (16 oz) jar Pace Picante (your preferred heat)
8 ounces Monterey jack pepper cheese (shredded if you can find it)
Tortilla chips (optional)
Sour Cream (optional)
Put the ingredients in a slow cooker. Cook on low for 4 hours. Stir every 1/2 hour if possible.
Serve with tortilla chips and a dollop of sour cream.
This is a great and EASY comfort food recipe! My family LOVES it!! The other GREAT thing about it for me is that it doesn’t have chunks of onion or tomato in it! But those flavors are still there!
It’s perfect for those crazy busy nights when you’re family is running in more directions than there are people!
1 pound ground beef
1 tsp onion powder
3 cups tomato juice
1 TBS Worcestershire sauce
1 TBS vinegar
1 TBS brown sugar
1 tsp salt
1 tsp dry mustard
1/8 tsp pepper
1 cup macaroni
Brown ground beef in like a 5 quart stock pot. Once it gets going, sprinkle the onion powder in and let that fry into the beef. Once the ground beef is no longer pink, drain the fat and keep the beef in the pot. Add everything else right into the pot. Bring to a boil then reduce heat and simmer covered for 20 minutes. Enjoy!
Saw this recipe on Pinterest and made it IMMEDIATELY! Now…you must know from the title and the picture, these are NOT a low-fat veggie option. BUT…if you want a really tasty, gourmet-looking side dish. Cook these instead of the old green bean casserole for Thanksgiving! YUM!
And bonus…it is a way to get the pickiest of eaters to eat their green beans!
1 pound fresh green beans
5-6 slices bacon, cut in half
2 tablespoons butter
1 tablespoon brown sugar
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1.Pre-heat oven to 400 degrees. Place a cooling rack on a large cookie sheet (or use a broiler pan like me).
2.Wash and dry green beans. Snap off the ends. Grab a small handful of beans (anywhere from 5-10 green beans) and lay them on a half-strip of bacon. Roll the bacon up and around the green bean bundle and place it in the pan, seam side down. Repeat with remaining green beans.
3.Melt the butter in a sauce pan on the stove. Add the brown sugar and garlic powder and mix together until well combined. Remove from the heat and brush over the tops of the green bean bundles. Sprinkle with salt and pepper.
4.Cover with foil and roast for 35 minutes. Remove foil and roast for another 10-15 minutes or until the bacon gets nice and crisp. Enjoy!