Wednesday, May 28, 2014

Peachy Mango Salsa


2 ripe fresh peaches, seeded peeled and diced

1 ripe fresh mango, peeled seeded and diced

1 (4 ounce) can diced green chilies

1/2 cup orange bell pepper, diced

1/2 cup red onion, diced

1/4 cup cilantro

1 tablespoon fresh lime juice

1 tablespoon white wine vinegar

1 teaspoon honey

salt and pepper



Mix ingredients together and let refrigerate 1 hour.  Enjoy!

Find original recipe here

I personally stayed away from this type recipe; fruit with onion, but had it at a get together recently and it was yummy! Peach season is here and hope to try it soon.

Tuesday, May 27, 2014

Peach Iced Tea

3 (11 1/2 ounce) cans peach nectar

2 quarts brewed tea
1 cup sugar
1/4 cup lemon juice

Brew tea and add remaining ingredients.  Chill. Serve.

Friday, February 7, 2014

Italian Wedding Soup

 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoons chopped fresh sage
5 cups fat-free low-sodium chicken broth 1 cup water
1 tablespoon grated Parmesan, plus more for topping
1/2 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
1/2 cup orzo
8 ounces baby spinach (about 8 cups)

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.

Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

***I made this soup today for lunch. It was pretty good but not as good as I remember from a resturant I once had it at.  I'll look around and compare recipes and see how I can improve it. (perhaps I might prefer dried sage instead of fresh.)

Find the original recipe here.

Monday, February 3, 2014

Orange Chinese Chicken (WW)


 2 tsp dark sesame oil    
 2 tsp orange zest, strips    
 1 pound(s) uncooked boneless skinless chicken breast(s), four 4-oz pieces    
 1/8 tsp table salt, or to taste    
 1/8 tsp black pepper, or to taste    
 15 oz canned mandarin oranges in light syrup    
 1/2 cup(s) reduced-sodium chicken broth     
 1 Tbsp low sodium soy sauce    
 1 Tbsp orange zest, finely grated, or to taste    
 2 tsp cornstarch    


Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.

Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.

Weight Watcher's PointsPlus 6

*From the WW website

Saturday, February 1, 2014

8 Can Taco Soup

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Mix all ingredients together in a large pot.
Heat until warm, stirring occasionally.
Serve with tortilla chips.

Find my original source here.

Sunday, January 26, 2014

Lasagna Soup

 1 Tbsp. oil
 4 cloves garlic, minced
 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
 1 can (15 oz.) tomato sauce
 1 can (14.5 oz.) petite diced tomatoes, undrained
 3 cups wide egg noodles, uncooked
 3 Tbsp. chopped fresh basil, divided
 3/4 cup POLLY-O Original Ricotta Cheese
 1-1/4 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
 3 Tbsp. KRAFT Grated Parmesan Cheese, divided

 HEAT oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. or until fragrant. Add broth, tomato sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add noodles; simmer on medium heat 10 min. or until tender. Stir in 2 Tbsp. basil.

 MIX ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan and remaining basil until blended. Combine remaining shredded cheese and Parmesan.

 TOP each serving of soup with 2 Tbsp. of the ricotta mixture. Sprinkle with shredded cheese mixture.

 time prep: 15 min
 total: 25 min
 servings total: 8 servings, about 1 cup each

 This recipe came from the Quilting Board I'm on, but originally from Kraft, the picture from For the Love of