Chicken Noodle Soup

Chicken Noodle Soup:

6 Chicken tenders or 3 breasts, cubed
1 stalk Celery, sliced
1 small bag of Baby Carrots, sliced
1 medium Onion, diced
1 bag of Egg Noodles
Salt and Pepper to taste
8 cups chicken broth.

Mix ingredients and cook on the stove in a large pot, until chicken is done and vegetables are soft and heated through. 

Chicken Stir Fry

Chicken Stir Fry:

6 chicken tenders or 3 chicken breasts, cut into cubes
3 tbsp soy sauce
1 bag frozen vegetables
2 tbsp vegetable oil
1 1/2 cup minute rice, cooked

Heat wok to 350 degrees with vegetable oil.  Add cubed chicken and cook until sides are no longer pink.  Lower temperature to 300 degrees.  Add frozen vegetables and cook until soft and heated through.  Add rice and mix all together.  Add soy sauce to taste.  Serves 4.

Italian Meatball Soup

I bought a small shell noodle box and the recipe was on the back of the box:

"4 cups beef  or chicken broth
1 jar marinara sauce
2 cups frozen vegetables
1 cup Small Shells
12 frozen fully cooked meatballs
Combine broth and sauce in large pot.  Bring to boil.  Stir in remaining ingredients.  Boil 7 to 8 minutes until pasta is tender and meatballs are heated through."

Next time I make it, I would double the broth.   I added carrots, squash, and broccoli.  I would add more vegetables.  But overall, pretty good.  I also sprinkled Parmesan cheese on top.

Pasta Primavera

This was Giada De Laurentiis's Recipe.  I opted for Penne rather than Bowtie Pasta.  I used regular tomatoes instead of cherry tomatoes.  I used green pepper instead of a red or yellow one.  I added minced onion, because I didn't have an onion.  

Hawaiian Macaroni Salad

1 lb of macaroni.
1 carrot, shredded
1 celery, shredded
1/4 onion, diced
2 tbsp Apple cider vinegar
1/4 cup milk
2 cups Mayo
2 tsp Sugar
Salt and pepper, to taste

Cook macaroni as directed on the package and drain.  Add vinegar and vegetables while still hot, and let cool in the refrigerator.  Add mayo, milk, and sugar.  Refrigerate before serving.  

Turkey Meatloaf

I made Rachael Ray's recipe for turkey meatloaf, after seeing her make it on Worst Cooks in America. It has Ground turkey with carrots, onions, celery, and pine nuts.  I also added chopped walnuts instead of hazelnuts.    I didn't make the cranberry sauce that goes with it.

Italian Rice Dressing For Turkey

This is my great aunt Faye's recipe.  It's an Italian rice stuffing and it so good.  We make it every year.   

Ingredients:   

                          

 1 stick butter                                                                                             

1 3/4 cup Minute rice, cooked

1 lb Sausage, raw

1 egg

1/4 tsp Allspice

3 tsp Sage

1 tsp Salt

8 slices of Bread

2 carrots

1 bunch of Parsley

2 Celery

1 large Onion

Break the bread into crumbs and put in a Ziploc bag and let sit for a few hours, to harden.  Grind up carrots, parsley, celery, and onion in food chopper and put them in a skillet pan on the stove. Simmer in butter until they are cooked. Let veggies cool.  Cook minute rice as directed on the package.  Add raw sausage and bread crumbs to veggie mixture, and add allspice, egg, sage, and salt.  Mix all together in a big bowl.. Put all ingredients into turkey and cook turkey in the oven.

Pumpkin Pie

1 (9 Inch) Unbaked Pastry Shell
1 (16 oz.) Can of Pumpkin
1 (14 oz.) Can of Sweetened Condensed Milk
1 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Salt

Preheat oven to 425 degrees. In large bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake for 35 to 40 minutes longer or until knife comes out clean. Cool. Garnish as desired. Refrigerate leftovers. Makes one 9-inch pie.  Can cook two pies by doubling the recipe and using one cookie sheet.