Chicken and Kale Soup

You loved this soup - you can easily add noodles or rice but making your own broth for any soup that has a broth base is going to make it taste soooo much better than any broth you buy in the store.  

Ingredients:

32 ounces organic chicken broth (def make your own or it won't taste as good)

4-5 stalks celery, sliced

3 organic carrots, sliced

1 yellow onion, diced

4-5 stalks of kale, chopped fine, including the stems

large chicken breast, sliced into strips

sea salt and pepper

Directions:

Put all ingredients except kale into a large pot and simmer for 45 minutes or until chicken is cooked.  Strain the chicken out and shred with 2 forks.  Put back into soup and toss in the kale.  Simmer for another 4-5 minutes or until kale is tender.  

Kayln's Baked Chicken Breasts Stuffed with Pesto and Feta

I am so loving Kayln's food blog while Jordan is on South Beach. It's hard enough to figure out what to cook for dinner but then add dietary restrictions and it makes it almost impossible!

Jordan said he felt this recipe was missing something but couldn't put his finger on it. I thought it was fabulous. The only thing I would change the next time I make this is to put some salt and pepper on the chicken or in the breading. For me, who isn't doing the South Beach diet - this dish was heavenly!

I made a few small changes. Here is what I did:

2 boneless, skinless chicken breasts
1/4 cup pesto
1/4 cup crumbled feta
1/4 cup bread crumbs
1/4 cup parmesan cheese
2 eggs, beaten

Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. Lay chicken skin side down on cutting board.

Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among the chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. (I don't always read directions very well now that I have two young children. I went all the way to the edges with my filling but they turned out alright anyways. ;)



Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.



Put beaten egg in one bowl and combine bread crumbs and parmesan in another. Dip each chicken piece first in egg, then in bread crumb/parmesan mixture, turning over several times so chicken is well-coated. (I remembered I was supposed to add parmesan to the bread crumb mixture after the chicken was already in the oven. I just sprinkled some on top. Again, with the children. ;)



Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch, mine took about 40-45 minutes.

Crockpot Pumpkin Chili

This is a great recipe for a cool Fall day.  Jordan is doing the South Beach diet right now so I have been trying to find recipes that will meet his dietary needs but also fit my need to have comfort food when it's cool outside!  I follow this blog Kayln's Kitchen and she only puts up recipes that will fit one of the three phases for South Beach.  This chili you can eat under any of the three phases.  I thought it was good and Jordan thought it was better than the chili I normally make!  Definitely a keeper and it's healthy for you too!

Here's the recipe with the changes I made.

Ingredients:
2-3 tsp olive oil
1 pound ground beef (10% or less fat for South Beach)
1 medium onion, diced
1 green pepper, diced
1 T minced garlic
1 T ground cumin
1 T chili powder (I used a heaping tablespoon)
1 tsp dried oregano
4 oz diced green chile peppers
2 cups beef broth
15 oz can red kidney beans, rinsed with water
1 can pumpkin puree
2 cans petite diced tomatoes, with juice
grated cheddar cheese & sour cream for serving

Directions:
Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned.  Add browned meat to the crockpot.

I had plenty of oil in my pan so I didn't need to add more - add a little more oil if you need it - add diced onion and green pepper and cook 2-3 minutes, until the onion and pepper are starting to soften.



Add minced garlic, ground cumin, chili powder, dried oregano & green chilies and saute a couple minutes more. 















Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.

Drain the beans into a colander in the sink and rinse with cold water.  Add beans to the crockpot along with the canned pumpkin and diced tomatoes.















Stir the mixture to combine and then cook on high for 4-6 hours. 















Mine cooked on high for about 4 1/2 hours and was perfect.

Serve hot topped with grated cheese & sour cream.  I also served this with a salad and biscuits (for me only) Yum!!