Comfort Chicken Soup with Rice and Spinach

Nourishing and nurturing, this is a delicious soup for lunch or dinner.


Ingredients:
~ 2 tsp. olive oil
~ 1/2 lb. boneless, skinless white-meat chicken, cut into 1-inch pieces
~ salt and pepper
~ 1 med. sized onion, finely chopped
~ 1/2 cup short-grain white rice
~ 5 cups chicken broth
~ 1/2 lb. fresh spinach leaves, tough stems removed, rinsed well, drained and roughly chopped to yield about 5 cups
~ 1/2 tsp ground cumin
~ 1/2 tsp ground nutmeg

Directions:
Heat the oil in a heavy 4-quart saucepan over med-high heat. Add chicken and season with salt and pepper. Cook, stirring until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken and set aside.

Add the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes. Return the chicken to the saucepan, add the rice and broth, and bring to a boil. Reduce the heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 min. Stir in the spinach and continue cooking 5 min. longer. Add the cumin and nutmeg and stir well to combine. Season with salt and pepper to taste and serve.

NOTE: As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating. Makes 6 servings. 151 calories, 2.4 grams of fat. A "Saved by Soup" recipe.

Whipped Cream, Fruit & Cookie Salad Y-U-M!

My sister-in-law brought this to our annual Easter party and it was a HUGE hit!  It's easy to make too.

Ingredients & Directions:
In a large mixing bowl, pour in 2 small pkgs vanilla instant pudding powder. Add 1 large tub whipped cream, 1 large container of strawberry yogurt, 1 frozen pkg of strawberries, 1 frozen pkg of raspberries, then add mini vanilla wafers. Refrigerate until serving.  (I'd make this enough ahead of time for the berries to thaw and the wafers to get a little soft or else it's not as good...a couple of hours in the fridge should do the trick!)

Recipe from: Sister-in-law, Crystal Taylor

Chili Cheese Dip in a Flash!

This is a fast and easy, easy dip. We throw it in a mini crock pot for parties last minute or have it along side of a meal at lunch or dinner.



Ingredients:
~ 2 cans chili
~ 1 15oz jar of Tostitos Salsa Con Queso (in the chip section)
~ Tortilla Chips, Fritos, or whatever you like

Directions:
In medium sized mixing bowl mix chili and cheese. Microwave until warm throughout, stirring frequently OR combine chili and cheese in a small crock pot. Cook on low until warm and serve in crock pot. You can microwave until warm and place in a crock pot on low so that it stays warm also.

Artichoke Bowtie Pasta

This is a great side dish that is always a hit.


Ingredients:
~ 1 box bowtie pasta
~ 2 cans artichokes, smashed or cut into pieces (more if you'd like)
~ 1 can olives, halved
~ Caesar dressing (I recommend Cardini's...plastic bottle w/ green label)
~ Fresh Grated Parmesan cheese

Directions:
Cook noodles according to package directions. Toss all ingredients, coating well with plenty of dressing. (As this salad sits, the noodles will absorb the dressing so wait to pour on dressing until just before serving. If you have leftovers, just refrigerate and add a little more dressing before serving agian.)

Recipe from: my sister-in-law, Liz