Amy's Recipe of the Day

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Location: Texas, United States

Saturday, March 26, 2016

Slow Cooker Italian Wedding Soup

I made it with gluten free pasta, and it was fine.

For Meatballs:
1 lb. ground chicken
⅓ cup whole wheat breadcrumbs
1 teaspoon Italian seasoning
1 egg, beaten
2 tablespoons milk
2 tablespoons grated Parmesan cheese
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper

For Soup:
2 large carrots (or 3-4 smaller carrots), peeled and cut into 1-inch slices
½ large onion, diced
4-5 cups chicken broth (or chicken stock), add more at the end if the soup looks too thick for your preference
½ cup uncooked small pasta, such as “stelline” (stars) {If you prefer a wholegrain option, you can either use a similarly shaped uncooked wholegrain pasta, OR you could substitute with cooked brown rice or quinoa}
6 ounces baby spinach

Place carrots and onion in bottom of slow cooker.
In a large bowl, use hands to gently combine meatball ingredients. Form meat mixture into mini meatballs. I like to use a melon baller for this step, which keeps my hands relatively clean and ensures that the meatballs are all about the same size. You could also just scoop them out with a teaspoon and roll them in your palm.
Place meatballs on top of vegetables in the slow cooker.
Pour broth over meatballs.
Cover and cook on low for 4-6 hours.
During final 15-20 minutes of cooking, stir in dry pasta and spinach. Cover and cook until pasta is tender and spinach is wilted. Ladle into bowls and serve!



Friday, March 25, 2016

Crockpot Creamy Chicken and Veggies

4 pounds chicken, cut into serving pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 pounds small red potatoes, halved
1 (16-ounce) package baby carrots
1 onion, chopped
3 cloves garlic, minced
14-ounce can low sodium chicken broth
1 cup light sour cream
3 tablespoons Dijon mustard
3 tablespoons honey
3 tablespoons flour
1 teaspoon dried thyme leaves

Sprinkle chicken with salt and pepper. Heat olive oil in large skillet and brown chicken, skin side down, until skin is brown.
In 4-5 quart slow cooker, place potatoes, carrots and onion. Top with chicken. Pour chicken broth over all. Cover crockpot and cook on low for 8-9 hours until chicken is thoroughly cooked and vegetables are tender.
In small bowl, stir together light sour cream, mustard, honey, flour, pepper, and thyme until well blended.

Stir into mixture in crockpot and turn heat to high. Cook for 15-20 minutes, stirring occasionally, until thickened.



Friday, March 18, 2016

Dilled New Potatoes

2 pounds baby red potatoes (1-3/4 inches wide, about 24)
1/4 cup butter, melted
2 tablespoons snipped fresh dill
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper

1.Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender.

2.Drain; return to pan. Mix remaining ingredients; drizzle over potatoes and toss to coat. Yield:8 servings.

From Taste of Home


Thursday, March 17, 2016

Beans with Parsley Sauce

2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
2 egg yolks
1/2 cup 2% milk
1 cup minced fresh parsley
1. Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

2. In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.Yield:8 servings.

From Taste of Home


Saturday, March 12, 2016

Tasty Baked Mac and Cheese

The best traditional homemade mac and cheese recipe, especially if you will be reheating it later.  It’s not dry and flavorless the next day.

1 (16 ounce) package elbow macaroni
1/2 teaspoon salt
3/4 cup butter, softened - divided
1 cup sour cream
1 tablespoon cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
1 egg yolk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
1 cup milk
1 (8 ounce) package shredded mild Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.


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Monday, March 07, 2016

Slow Cooker Vegan White Bean Stew

2 pounds white beans (see note below)
2 large carrots, peeled and diced
3 large celery stalks, diced
1 onion, diced
3 cloves garlic, minced or chopped
1 bay leaf
1 tsp. each: dried rosemary, thyme, oregano
10-12 cups water
2 Tbsp. salt (according to taste, can start with 1 Tablespoon and add more at end if needed)
Ground black pepper, to taste
1 large can (28 ounces) diced tomatoes
5-6 cups (or more) roughly chopped leafy greens (spinach, chard, kale—used spinach)
Rice, polenta, or bread for serving (I had bread)

Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf and dried herbs. Add the water. (Use less for a thicker stew, more for more of a soup.) Cover and cook on HIGH for 3-4 hours, or LOW for 8-10 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1½ hours, or until beans are very soft. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) Before serving, stir in the chopped greens.
Serve over hot cooked rice, polenta, or with bread.
Makes a lot--enough for at least 10-12 servings. Freeze half for later or invite friends over.


Cooking times may vary. Type of beans used, as well as the age of the beans, may require longer cooking times. I typically use Great Northern Beans and cook on high for 3-4 hours. Navy beans will take a little less time. Cannellini beans (white kidney beans) will take even longer because they are much larger.
From Cafe Johnsonia.


Tuesday, March 01, 2016

Chocolate Chip Cookie Dough Overnight Oatmeal

1 cup whole grain Rolled Oats
1 cup low fat Milk
½ very ripe Banana
3 tablespoons Vanilla Protein Powder
1 teaspoon Vanilla Extract
¼ teaspoon Butter Extract
Dash of Sea Salt
Honey, to taste (a teaspoon or two)
2 tablespoons Mini Chocolate Chips

1. Place ½ of banana in small microwaveable bowl and microwave for 30 seconds (this gives a caramel like sweet flavor!)
2. Combine all ingredients (including banana) except chocolate chips into glass jar and shake after securing lid until all ingredients are combined
3. Place in refrigerator over night, or at least for 4 hours.
4. When ready to eat, remove from fridge, mix in chips or nibs, and enjoy! 5. I like it a little bit more milky, so I added an extra splash of milk before eating. 

Recipe by Fresh Fit N Healthy at­chip­cookie­dough­overnight­oats/