Recipe: Apple Pancakes

1 Batch Pancake Batter
1 apples, peeled and cubed
1/2 tsp. cinnamon
1/4 cup brown sugar
1 Tbsp. apple cider

Mix apples, cinnamon, brown sugar, and cider in a sauce pan.  Stir and heat until bubbly and apples are not quite cooked through.  Cool.

Mix apples into prepared pancake batter.  Don't overmix.  Cook on a hot griddle coated with butter.  Makes ten 4" pancakes.

Recipe: Creamy Broccoli Cheese Soup

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 10

 

 

 

 

 

Ingredients

• 1 whole Onion, grated
• 6 Tbsp. butter
• 1/3 cup Flour
• 4 cups Whole Milk
• 2 cups fat-free Half-and-half
• 2 packages frozen broccoli
• 1 pinch Nutmeg
• 2 cups Grated Cheddar Cheese
• Small Dash Of Salt (more If Needed)
• Freshly Ground Black Pepper

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, reserving 1 cup to add at the end, a small dash of salt, and plenty of black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender (Note: Do not let milk come to a full boil). Taste seasonings and adjust if needed. Cool.

Transfer to a blender in two batches and puree (one touch of the button and it's pureed, don't overdo it!) Return to stove and add reserved broccoli.  When soup is warm again, add cheese, stir until melted.  Serve.

Recipe: Chicken Soup

Prep Time: 20 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8

 

Ingredients

• 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
• 1 Tablespoon Olive Oil
• 1 whole Cut Up Fryer Chicken
• 8 cups Low Sodium Chicken Broth
• 1 whole Medium Onion, Diced
• 2 whole Green Bell Peppers, Diced
• 2 stalks Celery, Diced
• 2 whole Fresh Jalapenos, Diced
• 1 Tablespoon Olive Oil
• 1 can (28-ounce) Can Whole Tomatoes
• 2 cups Heavy Cream
• 1/3 cup Extra Virgin Olive Oil
• 4 Tablespoons Minced Fresh Oregano
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese Shavings, For Serving

Preparation Instructions

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.

Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet.

Stir to combine. Turn off heat.

Serve with lots of Parmesan sprinkled on the top--the more the better! Crusty Italian bread is good, too.