Chicken Curry Soup

 

This soup makes a great meal with a lot of possibilities for additions to cater to your tastes.

 2 cups uncooked white or basmatic rice

2-3 tablespoons of curry paste

3-4 chicken breasts (can also use turkey)

64 oz Chicken broth

4-5 sliced carrots

4-5  celery stalks, chopped

1 can lite coconut milk

1 teaspoon cumin

1 cup shredded coconut

1-2 Tablespoons fresh grated ginger

1 teaspoon curry powder

 Steam 2 cups of uncooked rice in water. Add 1 tsp. curry powder to water before adding rice)

 Add above ingredients except rice and celery in a pot, bring to boil, reduce heat and simmer 30 minutes. Add cooked rice and celery.

Simmer and additional 15 + minutes.

Serve.

 

 

Spinach Soup

 spinach-soup.jpg

4 tabls. Butter or Fat Free Margarine

1 large carrots – diced

6 stalks of celery – diced

1medium onion – diced

1 bunch fresh spinach (de-stemmed, washed)

1 package of frozen spinach – thawed

49-50oz can chicken broth

2-4 tbs. garlic powder

Lowry’s seasoned salt

pepper

 

Melt butter in a wide soup pot over medium heat.

Add 1 cup of water or broth and the carrot, celery and onion.  Increase heat, then

Simmer 20 minutes.

Add 4-5 cups chicken broth and bring to a boil over high heat.

Add spinach, until well wilted.

Do not cover pot.

 Puree the entire mixture (with blender) then return puree to the pot.

Do not strain soup.

Season with Garlic powder, Pepper,  Seasoned salt to taste.

 Serve with grated Parmesan cheese or croutons if desired.

Crab Stuffed Chicken Breast

 

4 large boneless skinless chicken breasts

Chopped spinach (fresh or thawed)

2 – 4 ox. Log goat cheese, cut into 8 rounds

2 king Crab legs

Sun dried tomatoes

Garlic powder

Salt and pepper

Heat oven to 375

Coat baking pan with light olive oil 

Carefully cut chicken Breast almost in half (horizontally) leaving about ½ inch of meat uncut. Peel back the top half clam shell style

Remove crab meat from crab legs. 

Place thawed spinach in paper towel and squeeze out excess water 

Spread spinach, 1 cheese round, crab, tomato, and a second cheese round in the breast.

Flip the top half of the breast over the fillings.

Secure with toothpicks if needed.

Back 30 minutes. 

While baking, prepare the White Sauce;

 White Sauce

 2 cubes butter

Fat Free Sour Cream

Grated parmesan Cheese

1 log (4 oz) Goat cheese

White flour

White or blush wine

 In a sauce pan, melt the butter and cheese on low heat

Increase heat to medium

Add 1 -2 cups of wine

Add sour cream

1 cup parmesan cheese

Stir constantly to thicken

 Add additional parmesan cheese and small amounts of flour  to thicken to desired consistency.

 Serve on the side or over chicken breast

Indian-Style Okra Chicken Dish

This makes a wonderful accompaniment to a spicy Main dish, or leave in the Chicken for a great main dish.

 

Ingredients:

1 large onion, quartered

4 garlic cloves

2 inch piece of fresh ginger, peeled

1 fresh green Chile, seeded and finely chopped

1 tsp mustard seeds

1 tsp. Ground cumin

1 tsp. ground curry

2 cups vegetable broth

1 can (140z) chopped tomatoes

½ – 1 pd. Fresh Okra, trimmed and sliced.

1 pd. Potatoes, peeled and cut into chunks

1 red or green pepper, seeded and cut into chunks

¼ cup of raisins

3 tbs. fresh parsley

4 chicken breasts (no skin)

Salt and pepper to taste

Chopped Cilantro (garnish)

 

Step 1: Place the onion, peeled garlic, and ginger in a food processor or blender and puree.

Heat a small amount of oil in a large sauce pan. Ad the onion puree and sate over low heat about 6-7 minutes.

Step 2: Add the mustard seeds, cumin, curry to form a paste. Gradually pour in the broth and chopped tomatoes with their juice, stirring well. Bring to a boil, reduce heat and cover. Simmer 10 minutes.

Step 3: in a large baking dish, spray bottom with non-stick spray. Add the Okra, Potatoes, pepper, raisins, chicken breasts, and cover with the ingredients from step 2.

Bake at 400 for 50 minutes.

(If not adding chicken bake at 400 for 30 minutes)

Step 4: remove from oven and sprinkle with the cilantro and serve hot.

 

Options:

Add Chicken thighs to replace Chicken Breasts.

Add 1 can red pasta sauce to the mix before baking to give an eve more tomato zest and moisture.

Pour of cooked rice

Double the curry and ginger for a spicier dish.

Serves 4