Pumpkin Ginger Cupcakes
Stuffed Peppers
Pasta with Chicken and Spinach
Chicken and Sun-Dried Tomato Mushroom Sauce
Tomato-Basil Soup
Ham and Brussel Sprouts Bake
Crustless Spinach and Mushroom Quiche
Spinach and Sun-Dried Tomato Pasta
Curried Sweet Potato Apple Pilaf
Tomato and Goat Cheese-Stuffed Balsamic Chicken

Lemon Chicken Soup with Spaghetti


6 cups low-sodium chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2 inch) piece Parmesan cheese rind
2 medium carrots, peeled and sliced thin
1 cup (about 2 1/2 ounces) spaghetti (I used linguini) broken into 3 pieces.  (But you can use any kind of pasta)
2 cups diced cooked boneless chicken, preferably breast meat.
1 cup grated Romano cheese
1 Tbls. parsley
salt to taste
1 medium shallot diced small
2 celery stalks, cut into small pieces

Saute the carrots, celery and shallots in small amount of butter and a little of the broth for a few minutes to get carrots a tender. Then I added rest of the ingredients except for the Romano cheese.  Cook approx. 1/2 hour – depending on how tender you want carrots.  Remove bay leaf and parmesan cheese rind.  Shave or spinkle Romano cheese over the soup when in the bowl.


Chicken and Mushroom Saute


  • 2 skinless, boneless chicken breast halves – pounded thin
  • 1/4 cup all-purpose flour
  • salt and ground black pepper to taste
  • 2 teaspoons butter
  • 2 teaspoons vegetable oil
  • 1 (4.5 ounce) can mushrooms, drained
  • 1 cup water
  • 1 packet chicken bouillon granules
  • 1 teaspoon cornstarch
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • ground black pepper to taste


  1. Season flour with salt and pepper. Dredge chicken in seasoned flour onto a sheet of wax paper. In a nonstick skillet, combine the vegetable oil and butter or margarine and heat over medium high heat until bubbly and hot. Add chicken and cook until lightly browned on both sides and cooked through, 3 to 4 minutes. Remove chicken and set aside.
  2. To the same skillet, add the mushrooms and saute for about 5 minutes. Combine the water, broth mix, cornstarch, parsley, garlic powder, salt and pepper and add to the skillet. Cook, stirring frequently, until liquid is thickened, 1 to 2 minutes.
  3. Return chicken to the skillet and cook until chicken is heated through, 1 to 2 minutes. Serve.

For 3 People



Pizza Dip

8 oz. cream cheese
1/2 cup sour cream
1/4 cup parm. cheese
1/2 teaspoon garlic powder
Mix together and pour into an oven safe dish

Layer on top of cream cheese mixture

Jar of Pizza sauce (or tomato sauce) (she didn’t specify size but I assume 15 or 16 oz size)
3/4 cup shredded mozzarello cheese
3.5 oz. pepperoni – chopped

Bake 20 min.    350 oven


One response to “Recipes

  1. Pingback: Party, Pizza Dip and Peanut Butter Balls « Eat, Read, Run

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