Healthy Chicken Soup

Made this for lunch to take to work. Yummy!!  All things that I love and so simple!

Ingredients:

2 boxes of Organic Low Sodium Chicken Broth

1 can of Organic Garbanzo Beans/Chickpeas

1 bundle of Organic Kale, de-stemmed and chopped

Garlic Pepper Seasoning

Drain and rinse the beans. Add them and the chicken broth to a stockpot. Being to a boil. Season with Garlic Pepper Seasoning. Add kale and cook until it wilts some. 

Serve immediately with Bountiful Beer Bread or Chill and Reheat another day. Can also be made ahead and frozen for a quick weeknight meal or yummy lunch. 

Rustic Mama Mia Stromboli

It's Saturday night and my teenage daughter has a friend over for the night. Kids love to help in the kitchen!  Even teenage ones. These two are actually stellar cooks so I was glad to have their help with this. It was so fun showing them something new to make and have them share in my recipe creation. =). You can use any topping you like on your pizza. These are the ones we like. 

Let's get cooking!

Ingredients:

2 cans refrigerated pizza crust

1 8 oz. package of cream cheese, softened 

2 Tbsp Rustic Herb Seasoning

1 pkg sliced pepperoni

2 cans sliced mushrooms

1 c prepared Mama Mia Marinara Sauce

8 oz shredded mozzarella cheese

2 Tbsp melted butter

Preheat your oven to 425 degrees. 

In a bowl, combine the softened cream cheese and the Rustic Herb Seasoning. Set aside. 

On a greased cookie sheet spread out your pizza dough long ways.  

Turn the pan so that the long side is in front of you. Spread 1/2 of the cream cheese mixture on half of the dough. 

Add your toppings. 

Spread 1/2 a cup of the Mama Mia Marinara Sauce on top of the toppings. 

Doesn't this look amazing??!!  Ok, now time for the mozzarella cheese. 

Fold the dough over and roll the edges from the bottom crust to the top to seal. 

Repeat with your second pizza crust and the other half of the ingredients. 

Cut slits in the top to vent and bake for 15 minutes. Take the Stromboli out of the oven and brush with melted butter. Gorgeous!!!

Return to the oven for 7 more minutes. Pull out f the oven and let rest for 10 minutes. 

Slice and serve. 

Tip:  make it a meal with a fresh salad with Spinach & Herb Dressing and a cool refreshing Mango Margarita Blender Drink. 

Serves 4-5. 

Buffalo Breaded Chicken Breasts

I made a pork version of this for a family whose mom is on the hospital and several of us banded together to help provide the dad and son with meals. I had chicken in my fridge so I made mine with chicken. I just pulled it out of my freezer to have tonight. How awesome!  All I have to do is fix a side and a veg or salad and we are set. Will have some beer bread too. Score!  

Ingredients:

4-6 boneless chicken breasts or boneless pork chops

Creamy Buffalo Dip Mix

3/4 c sour cream

1/4 c mayonnaise

Breadcrumbs

Lay your chicken or pork chops flat on a plate. Prepare the dip mix as the box indicates. Separate a small amount of the dip into another bowl.  Add 2 cups or so to a shallow pan. 

With a BBQ or pasty brush, generously brush one side of the meat with the dip. Bread the meat on the one side with the breadcrumbs. While still in the shallow pan, generously brush the other side of the meat and then flip and bread that side. Repeat with the rest of the meat. I wrapped mine with press and seal (or use plastic wrap) and place in a labeled freezer bag. 

When you are ready to cook it, thaw in the fridge. Bake at 350 for 60 minutes or until 165 degrees. Let rest for 5 minutes.