Asian Chicken and Vegetable Soup

Souper Sunday is back--I am in the middle of making Sandra Lee's version of Asian chicken and vegetable soup right now. Can't wait to see how it turns out!

Asian Chicken and Vegetable Soup

6 oz rice noodles, broken up

6 c chicken stock

1 19 oz pkg frozen Szechuan stir-fry vegetables with sauce packet (I couldn't find this at my grocery store, so I am using Chinese-style vegetables with a sauce packet)

2 c diced or shredded cooked chicken (to save time, buy an already cooked rotisserie chicken from your grocery's deli)

Cook noodles in boiling water, rinse and drain. In a large saucepan, combine chicken stock, vegetables and contents of sauce packet. Bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, or until vegetables are tender. Stir in chicken and reserved noodles and simmer for 2 minutes.

Pink Pizza

I make Pink Pizza like three times a week for lunch. I LOVE IT!! This recipe is adapted from a recipe by Harley Pasternak in "The Five Factor Diet." It's low-cal, low-fat, low-carb and filling and delicious!

Pink Pizza

2 lg whole grain or whole wheat tortillas

1/2 c tomato sauce

2 T fat free sour cream

3/4 c shredded nonfat mozzarella (I sprinkle some regular cheddar, too)

Preheat oven to 375. Place tortillas on a baking sheet and bake for 2 minutes. Remove from the oven. Mix tomato sauce and sour cream together. Ladle onto the tortillas. Sprinkle with cheese. Bake until cheese is melted. Yield: 1 (yes 1!!) serving.

Chicken and Orzo Salad

This is another recipe from Semi-Homemade and what we are having for dinner tonight!

Chicken and Orzo Salad

1 16 oz package orzo

1 c light olive oil and vinegar dressing

3 T reduced-fat pesto with basil

2 c shredded cooked chicken

1 pint cherry tomatoes

1 8 oz block feta cheese, cubed (I am using low fat crumbles instead, and only 4 oz)

1 6 oz bag fresh baby spinach

1 4 0z jar pitted kalamata olives, drained

Prepare orzo according to package directions, drain. Rinse with cold water to cook quickly. Drain well. In a small bowl, stir together dressing and pesto. In a large bowl, combine cooked orzo, chicken, tomatoes, cheese, spinach and olives. Pour dressing mixture over orzo mixture and toss to coat. Enjoy!

Baked Cheese

This recipe is courtesy of Teresa Pugh, and let me tell you it is amazing! It is perfect to make and take to a Superbowl party. The best part? It's sooo easy to prepare!

Baked Cheese

1 c mayonnaise (I use Olive Oil based)

1 sm onion, finely chopped

6-8 slices of bacon, cooked and crumbled (I have used turkey bacon and the store-bought pre-cooked bacon; both were delicious)

1 c shredded cheddar

1 c shredded swiss

1 c shredded Monterey Jack

1 round of sourdough

1/4 tsp cayenne pepper--optional

Mix first 6 ingredients and chill overnight. Hollow out bread bowl, leaving shell intact. Cut removed bread into cubes. Spoon cheese mixture into shell and place on cookie sheet. Bake 25-30 mins at 350.

Note: I would also set out some crackers with the bread cubes. I have made this without the bread bowl as well!

Laurie's Chicken Corn Chowder

Ok, I know it's not Sunday, but I am trying a new soup recipe tonight per Barry's request to have soup for dinner. This recipe is from Ruth Pugh via the First Presbyterian Church of Asheboro's cookbook. Yum!!

Laurie's Chicken Corn Chowder

4 chicken breast halves

4 c water

1 lg onion, chopped

2 stalks celery, chopped

2 carrots, coarsely chopped

2 cans cream of chicken soup (I am using low fat)

2 cans whole kernel corn, drained

1/4 c parsley, dried

1 c milk (I am using skim)

8 slices American cheese (I am using slices made from 2% milk)

Cook the chicken breasts in the 4 cups water with onion, celery and carrots. Bring to a boil and simmer for 20 minutes. Remove chicken from broth. Let cool and shred into 1 inch pieces. Return to broth. Stir in remaining ingredients and simmer for at least an hour. Add salt to taste at this point--about 1 teaspoon.

Chicken and Wild Rice Casserole

My mom got me a subscription to Semi-Homemade Magazine by Sandra Lee (I LOVE her), and I modified a recipe from there to come up with this. Hope you enjoy!

Chicken and Wild Rice Casserole

2 T olive oil

1 8 oz container diced celery, onion and bell pepper

1 8 oz container sliced baby bellas or white button mushrooms

2 c fresh broccoli

1 15 oz jar Alfredo sauce (I used the light version)

1 6.2 oz box fast cooking long-grain and wild rice mix

2 c cooked chicken, chopped

1/2 t ground black pepper

Preheat oven to 350. In a large skillet, cook diced vegetables in olive oil, stirring occasionally for 6 minutes or until vegetables are tender. Add mushrooms and broccoli and cook for 5 minutes, stirring occasionally. Remove from heat, fold in sauce, rice mix, seasoning packet, chicken and black pepper. Spoon into a 13x9 inch baking dish. Bake for 20 minutes. Serves 6.