EASY! Home Made Cold & Flu Chicken Soup. Gluten Free!

So because I got a head cold in the BLOODY middle of the freakin summer, I managed, in my delerium, to concoct this easy chicken soup, which is quick to make and as we all know home made chicken soup will cure what ails ya.
Oh, and did I mention, it is also gluten free? (Not like I care....but some body else might, so I mention it.)

Ingredient list feeds 1 person.
Do the math to feed more mouths.
All you need to remember is 1+1+1

1 Onion, sliced into rings then half rings.
1 chicken breast - can be pre-cooked.
          (If you don't care about gluten, I just grabbed a
          breaded one from under the broiler at he local
          convenience store. I was sick.
          I didn't want to cook. Don't judge me.)
1 orange

Optional:
1 Tbsp garlic
1 Tbsp fresh ginger. (less if dried)
1 carrot, sliced
1 celery stalk sliced.


Fry onions in butter.
Add chicken.
Add optional garlic/ginger/carrot/celery.
Squeeze Juice of orange. (Start with half orange of juice and see how it grabs ya. Eat the other half of the orange while you are waiting for soup to be done. Because it's good for ya and ya probably could use the extra vitamin C.)

Add 2 cups water.
Simmer till onions are soft like noodles and all smells yummy.
Add salt if necessary (probably not)

Heal thyself with food.
The gluten free part is that the softened elongated onion slices act as the noodle replacement.
As far as I know, onions don't have gluten.

Fit-Tabulous Life Breakfast Muffins

Recipe from Fit-Tabulous

There are no right or wrong way to make these....and they can def be a HUGE time saver as well as a great way to stay with your healthy eating habits, regardless what time of day it is! Breakfast is good at any time of the day!

 
Beat an egg. (1 egg per muffin hole. Do the math.) Pour egg into a greased cupcake pan, then add toppings ~ possibilities are endless...veggies like mushrooms, onions, peppers, or meats like turkey sausage, bacon, ham, or even turkey. Cheese topping is optional! Either use a foil cupcake liner or spray with non-stick cooking spray, bake them in the oven at 375-degrees for 30 minutes and let them cool. Pop them into plastic bags so that you can grab them easily when heading out in the morning or whenever you need a quick snack.

Easy-peesy!!

Brunch Fruit Salad

Recipe courtesy of Susan Rydquist.

 

 

 
- 1 Box of instant vanilla pudding
- 1 can of peaches in juice, not syrup.
- Pineapple packed in juic, not syrup.
- Add fresh fruit of choice.

Chill and serve.

Eggs Banko

Recipe courtesy of Brad Banko, via original found at allrecipes.com

Have you tried microwaving scrambled eggs in a coffee or soup mug? Works really well... 
- spray the mug with nonstick cooking spray, 
- crack 2 eggs, with or without yolks, into the mug, 
- add 2 tbsp water or milk, 
- whip lightly,
- add whatever else you want (broccoli, onions, chopped bacon or ham, hashbrowns,), 
- microwave for 45 seconds, stir, repeat until it reaches desired consistency (2-3 cycles)
-Top wiht grated cheese (optional).

Fast and hot breakfast.

Swiss Strawberry Breakfast Toast

Recipe courtesy of  Chef Meganne Mills

Slice of sourdough bread
Slice of Swiss cheese

Melt under broiler.

Top with strawberry preserves.

Serve.

Easiest ever bread, by Jezebel

This is the best ever easy bread recipe I've seen or heard of: (other than a bread machine)
I don't like to go the easy route, and just post links, but really...I can't top this recipe. At least not at this time.
And they provide SO MUCH pertinent information that is truly educational, not merely a recipe but the science behind some of it, it was just easier to send you to the original article and let them have the glory for a job well done.

Honey Tortellini

Recipe courtesy of Chef Meganne Mills

3-4 C. uncooked tortellini
1 T. parmesan
1/4 - 1.2 t. garlic salt
Butter, melted
Honey for drizzling

Prepare Tortellini per package instructions.
Drain.
Toss tortellini with melted butter, garlic salt and parmesan
Before serving, drizzle with honey.

How to cut up a whole chicken

Here is a video tutorial on how to cut up a whole chicken.

Guiness Shepherds Pie

For the Filling


    1.5 lbs g ground lamb
    half a can Guinness stout (to marinade ground lamb)
    1 large onion , diced
    1 carrot , diced (optional)
    2 garlic cloves , chopped
    ½ teaspoon dried marjoram
    ½ teaspoon dried rosemary
    ½ teaspoon dried thyme
    ½ cup chopped english parsley
    1/3 c Worcestershire sauce
    2 teaspoons flour (for thickening)
    2 tablespoons olive oil
    salt & pepper
    1 kg potato (peel, boil, mash & season)

Directions:

    1     Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
    2     In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
    3     Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
    4     Add the cooked mince into this pan and mix well.
    5     Add dried marjoram, rosemary and thyme and mix well.
    6    Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
    7    Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
    8    Add salt & pepper to taste.
    9    Cook potatoes in salted water till soft enough to mash.
    10    Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
    11    Pour cooked mince mixture in a big enough pyrex dish.
    12    Layer the mash potato on top and seal the edges.
    13    Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
    14    Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!

Marinated Flank Steak

Servings:
Ingredients

    2/3 cup vegetable oil
    1/3 cup Heinz® Wine Vinegar
    1/4 cup minced onion
    1 clove garlic, minced
    1 1/2 teaspoons salt
    1/4 teaspoon pepper
    1 (1 pound) flank steak

Directions

    For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Pour marinade over steak. Cover; marinate several hours in refrigerator, turning occasionally. Grill or broil about 3 inches from heat source to desired degree of doneness. Slice diagonally across the grain into thin slices. Serve immediately. Makes 4-6 servings. Note: Flank steak is best when served rare. Meat will toughen if overcooked.

Berry Vinaigrette

A light and refreshing dressing. Also a wonderful accompaniment to grilled salmon or chicken. Can be made a day in advance
Servings:
Ingredients

    2/3 cup Heinz® Apple Cider Vinegar**
    1/4 cup sugar**
    1 cup extra virgin olive oil
    2 cups cut berries (raspberries, strawberries or blackberries)

Directions

    Whisk all ingredients together in a medium bowl. Cover and store in refrigerator. Serve at room temperature. Can be made a day in advance. **If preferred: Replace with Heinz® Distilled White Vinegar Use 1/3 cup of sugar instead of 1/4 cup Makes about 2 cups Prep Time: 5 minutes.

Carmelized Onions and Apple w/Chicken

1 1/2 tsp. olive oil
2 cups thinly sliced onion
1 medium McIntosh apple, peeled and chopped
1 tbsp. cider vinegar
1/2 tsp. salt divided
1/2 tsp. pepper, divided
4 skinless, boneless chicken breast halves
cooking spray
2 slices provolone cheese, cut in half

Heat oil in large skillet over medium-high heat. Add onion, cook 18 min or until golden brown, stirring constantly. Add apple and vinegar, cook for 5 minutes. Stir in 1/4 teaspoon each of salt and pepper. Remove onion mix from pan. Set aside.

Sprinkle chicken with remaining salt and pepper on both sides. Coat pan with cooking spray. Return pan to medium-high heat, cook chicken 6-7 minutes per side or until done. Top each chicken breast evenly with onion mix and a slice of cheese.

Cook, covered for 5 minutes or until cheese melts.

Sauteed Cabbage And Apple

1 tbsp. oil
1 apple, cored, cut into 1/2" thick wedges
1 onion, chopped
2 tbsp. apple cider vinegar
5 tsp. sugar
3/4 tsp. salt
1/2 tsp. celery seed
1/4 tsp. dried thyme
1-1/2 lbs green cabbage, cored, cut into 1-inch thick wedges

In a large skillet, heat oil over medium-high heat. Add apple wedges. Cover, cook, stirring occasionally, until just tender. Remove apples from skillet, reserve. Reduce heat to medium.

To skillet, add onion, vinegar, sugar, 1/2 teaspoon salt, celery seed and thyme. Cook, stirring occasionally, until onion is transparent. Stir in cabbage, cover, cook, stirring once, until cabbage is tender, 15 minutes. Remove from heat, stir in apple and remaining salt.

Great with left-over ham.

Apple Kielbasa Salad

APPLE AND KIELBASA SALAD
Printed from COOKS.COM
2 tbsp. cider vinegar
1 tbsp. grainy mustard
1 tsp. sugar
1/4 tsp. pepper
1/8 tsp. salt
3 tbsp. olive oil
3/4 lb turkey kielbasa, sliced
1 (10 oz pkg) shredded red cabbage
3 Granny Smith apples, cored and grated
2 tbsp. cider vinegar
1/2 tsp. caraway seeds

In small bowl, mix together 2 tbsp cider vinegar, mustard, sugar, salt, and pepper. Whisk in oil until blended. Coat a lg skillet w/ cooking spray. Heat over med-high heat. Add sliced kielbasa. Cook 4 min, turning until browned. Remove to a plate. Add to the skillet, the cabbage, apples cider vinegar and seeds. Cook 4 min. Remove from heat, stir in kielbasa and dressing. Toss gently to coat.

Apple Pumpkin Bisque

1 tablespoon unsalted butter
1 small onion, finely chopped
1 tablespoon finely chopped ginger root
1 can (15 ounces) 100% pumpkin purée
1 can (14 1/2 ounces) unsweetened applesauce
2 cans (14 1/2 ounces each) chicken broth
2 tablespoons honey
1 teaspoon apple-cider vinegar
1 cinnamon stick
1 small, dried chile pepper
Pinch ground nutmeg
Salt and ground white pepper, to taste
1/2 cup sour cream or fresh cream

Preparation Time: 10 minutes Cook Time: 20 minutes

Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.

Servings: 8

Nutritional Information Per Serving: Calories 110; Total fat 4. 5g; Saturated fat 2. 5g; Cholesterol 15mg; Sodium 170mg; Carbohydrate 17g; Fiber 4g; Protein 3g; Vitamin A 170%DV*; Vitamin C 15%DV; Calcium 4%DV; Iron 4%DV

Sweet Sour Chicken

1/4 cup cider vinegar
3 tablespoons whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper
6 boneless skinless chicken breast halves

Directions:

1 In a large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.
2 Then whisk in olive oil and pepper.
3 Place chicken in the mixture.
4 Cover and marinate chicken in the fridge 8 hours or overnight.
5 Remove chicken from marinade just before you turn on your grill or broiler to let come up a few degrees.
6 Discard marinade.
7 Lightly oil your grill or broiler pan.
8 Grill or broil about 10 minutes per side.

Scratchy Pancakes

 

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
2 eggs
2 tablespoons vegetable oil
2 cups milk (not quite)
vegetable oil

Directions:

1 Stir the flour, baking powder, salt and sugar together in a mixing bowl.
2 Beat the eggs and oil together in a 2 cup measuring cup. Add the milk, until it reaches the 2 cup level.
3 Add the milk mixture to the dry ingredients, stirring until it is just mixed, there will be some lumps. Do not over stir, you will have tough pancakes if you do!
4 Preheat a frying pan for 2 or 3 minutes.
5 Lightly oil the frying pan on medium to medium high heat. This may be trial and error, depending on your own stove. Ladle the batter onto the hot pan, turn over when most of the air bubbles have popped, or the bottom of the pancake is nicely browned. Brown the other side until the pancakes are cooked through.
6 Variations: add in some blueberries, chocolate chips or raisins before cooking, or just sprinkle some over the pancakes before you turn them over.