Healthy Chicken Noodle

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One of my favorite soups ever is the Classic Chicken Noodle. I like making large batches of it and eating it during the week. This Healthy version keeps me at my recommended Calories per day and keeps me full.

  • 2 tbsp of Olive Oil
  • 2 cups of chopped carrots
  • 5 stalks of celery, diced
  • 1/2 medium yellow onion
  • 3 Quarts of water
  • 1 Vegetable Bullion square (or Chicken)
  • 3-4 grilled chicken breasts
  • Italian Spices, Sea Salt and Pepper
  • 1 1/2 bags of Yolk Less (Egg) Noodles

In a large sauce pot, heat olive oil and add onions, carrots and celery (You can add garlic if you like). Let the vegetables cook for about 5 minutes and then add the water and vegetable bullion*. Let Boil for 30 minutes and test by sticking a fork in a carrot.

* I use Veggie Bullion since it is low in Calories and has no MSG. You can use organic chicken broth and some water or chicken bullion. I like this flavor as the base of my soup.

Add herbs to the fresh chicken breasts and in a separate grill pan or grill top – cook chicken until done. I like the meat to be tender yet grilled perfectly when I add it to the soup. Put this aside.

Add the egg noodles to the soup base and stir often, after about 8 minutes (3/4 way done) add the chicken to the soup and reduce the heat to low and cook everything together for about 5 more minutes.  Don’t forget to add your favorite hot sauce!

Nutritional Breakdown per serving, pot makes 12 servings:

  • 220 Calories per serving
  • 15 grams of protein
  • 5.33 grams of fat
  • 2744 IU of Vitamin A
  • 35 mg of Calcium
  • 252 mg of Potassium

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Stout Sauteed Bacon Macaroni and Cheese with Carmalized Onions

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For my jazzier version of Macaroni and Cheese, I tried something different with bacon, sauteed red onions and chocolate stout. I purchased the chocolate stout from Trader Joe’s, although when I made this the second time – I used Red Stripe. Use what you like, but the stout was better.

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Similar to the basic;

  • 1 package of Macaroni pasta
  • 2 quarts water
  • 1/2 stick of butter
  • 1/2 package of  cream cheese
  • 1/2 cup of milk
  • 1 package – 16 – 20 oz. of cheddar cheese
  • 2 tbsp. flour
  • Salt and Pepper
  • Bread crumbs (for top)

Add:

  • 1 pat of butter
  • 5-7 strips of bacon, diced small
  • 1/2 a red onion, diced small
  • 1/4 cup of Chocolate Stout or beer of your choice
  • 3-4 tbp of brown sugar

Boil the Macaroni until done and place aside in a baking pan.

In a sauce pan, heat butter, milk and cream cheese with salt and pepper. Once that is heated, add cheddar cheese and continue to stir constantly over a medium heat making sure not to burn the cheese. Add seasoning – salt and pepper, maybe cayenne and Italian herbs if desired and then last the flour.

In a separate frying pan, melt the butter and add the bacon and the onions, the stout and cook for a few minutes and add the brown sugar. Let everything cook and caramelize for about 10-12 minutes or until crispy and less water. You may have to reduce the liquids as this cooks down.

Remove the cheese from the heat and pour over the macaroni in the baking dish, add the bacon and onion and mix thoroughly. Cover with bread crumbs and put into the oven for 15-20 minutes at 350 or until golden.

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Basic Creamy Macaroni and Cheese

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I made a couple Macaroni and Cheese dishes for my friend Cooter’s Birthday party. This is a recipe for the Basic Creamy Macaroni and Cheese.

  • 1 package of Macaroni pasta
  • 2 quarts water
  • 1/2 stick of butter
  • 1/2 package of  cream cheese
  • 1/2 cup of milk
  • 1 package – 16 – 20 oz. of cheddar cheese
  • 2 tbsp. flour
  • Salt and Pepper
  • Bread crumbs (for top)

Boil the Macaroni until done and place aside in a baking pan.

In a sauce pan, heat butter, milk and cream cheese with salt and pepper. Once that is heated, add cheddar cheese and continue to stir constantly over a medium heat making sure not to burn the cheese. Add seasoning – salt and pepper, maybe cayenne and Italian herbs if desired and then last the flour.

Remove the cheese from the heat and pour over the macaroni in the baking dish. Cover with bread crumbs and put into the oven for 15-20 minutes at 350 or until golden.

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Bacon Wrapped Meatloaf 2

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Probably one of my best meals, so I whip this one out when I want to cook something that will impress people. It’s easy as hell and changes all the time depending on ingrediants, this time I used:

  • 4 pounds of lean ground chuck
  • 5 green onions, diced
  • 3 slices of wheat toast, toasted then cut into tiny cubes
  • 1/4 cup of beer, I used Sierra Nevada
  • 1 Roma tomato diced
  • 3 tbsp of mustard
  • Italian Seasoning, salt, pepper, cayenne, cumin, basil

Mix all ingredients in a bowl. I usually add a little ketchup or an egg to bind the meat, but this time I used beer. Use your hands to mix everything thoroughly. Form into a loaf in a baking pan.You do not need to grease the pan or loaf.

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Take bacon and start in the middle, wrapping it around. Tuck the bacon under the loaf or cut to fit. I had to cut it, since the meatloaf was so big I needed to wrap the whole thing.

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The pan should be big enough to hold the meatloaf with room. My loaf was a little big for the pan and had to dump the grease out 1/2 way through.  The bacon and meat will exude a large quantity of fats, it’s best to dump some out and not let the meatloaf saute in it.

Bake for 40 minutes at 350 degrees, standard Bekah baking time.

Coconut Vanilla Creme Cake

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I love making cakes, the flavor and decor are unique to that cake for that person. I make each one from the heart and because of that, they are sooo good. Here is my halfway homemade cake recipe.

The Cake:

  • 1 box of White Cake Mix (follow box directions)
  • 1/2 bag of shredded coconut
  • 1 tbsp of vanilla extract
  • 3 tbsp of powdered sugar

Whip ingredients together until fluffy and pour into a greased baking pan. Cook as per box directions. Let cakes cool completely before adding filling.

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The filling:

  • 1 Jello Vanilla Pudding mix

Follow box directions using regular milk and chill pudding. Spread between layers, then take the whole cake and place in the fridge overnight or freezer to set. The cold cake will not get hard, it stays fluffy yet firm.

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The frosting:

  • 1 box of confectioner’s sugar
  • 1 stick of butter
  • 3 tbsp of milk
  • 1/2 bag of shredded coconut
  • 1 tbsp of vanilla extract

Soften the butter and add milk, then sugar and other ingredients. Whip until fluffy. Spread over cake then put back into the fridge or freezer to set the frosting.

This cake is fluffy and not very sweet, but balanced by the sweet sugar buttercream coconut frosting. I would say it tastes like a fluffy macaroon cake.

Pumpkin Curry Soup

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I was thinking about the very yummy pumpkin curry at my favorite Thai places and this really yummy soup that my friend Mike D made for Halloween. I was inspired to just take these ideas and twist them into a new soup. Presenting the pumpkin curry soup.

  • 2 Kabocha Squash, diced and baked
  • 2 Tbsp of Olive Oil
  • 1 can of Coconut Milk
  • 6 cups of water
  • Veggie bouillon
  • Curry Spices (I used a mixed spice that included curry powder, saffron, coriander, cinnamon, etc.)
  • 2 Tbsp of Flour or Bisquick (if needed to thicken it up)

First I purchased two small round green Kabocha Squash, cut them up into 1-2″ in squares, drizzled them with olive oil and baked for 30 minutes at 400 degrees. Once they were done, I let them cool and used a spoon to scoop out the squash.

Meanwhile I heat up one can of coconut milk in a large pot and added the curry spices. These are so common, you can find them in jars or packets. I mixed that and added the water and vegetable bouillon.

I added some of the liquid to the pumpkin in a blender and blended to a pumpkin puree. Then mixed it all together.  I let it all boil down a bit, then added a bisquick to thicken it up.  It’s really an amazing soup and would really benefit from throwing in some veggies or meat and using it as a light curry.

Not to mention a light soup, here is the breakdown per serving, 10 servings per recipe:

  • 115 calories
  • 10.21g of fat
  • 0.03 mg Cholesterol
  • 4905.88 IU of Vitamin A
  • 27.34 Calcium
  • 320.25 Potassium

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Pumpkin Pancakes with Pumpkin Butter

These were inspired by two ingredients! I kept thinking about this can of Organic Pumpkin from Trader Joe’s, too small to make a pie, but just enough for Pumkpin Pancakes.Pumpkin Pancakes
1/2 can of pumpkin puree
1/2 to 2 cups of Bisquick
2 pats of butter, melted
2 tbsp of water

Mix everything and prime a pan or grill to make your pancakes. Make them as usual, letting them brown a little before flipping onto the other side.

Pumpkin Butter
1/2 can of pumpkin puree
2 pats of butter
2 tsp of brown sugar or a packet of Splenda
Dash of Cinnamon

Mix everything in a bowl and put in the microwave for a minute or so. Mix and let cool a little.

Spread the Pumpkin Butter on your pumpkin pancakes and top with maple syrup. Mmmm, easy pumpkin pancakes.