Detox Chicken Soup

Cleansing, immune-boosting soup packed with all the good stuff (kale, mushrooms, celery, carrots, etc.) without compromising any taste! From damndelicious.net.

Detox Chicken Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
1 onion, diced (if tolerated)
2 carrots, peeled and diced
2 stalks celery, diced
4 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
8 cups chicken stock (without problem ingredients)
2 bay leaves
1/2 cup uncooked orzo pasta (without problem ingredients)
1 sprig rosemary
1 bunch kale, stems removed and leaves chopped
1 (15-ounce) can cannellini beans, drained and rinsed
Juice of 1 lemon (if tolerated or omit or use a substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)


Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Stir in thyme and oregano until fragrant, about 1 minute.

4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes.

5. Stir in kale and cannellini beans until the kale has wilted, about 3-4 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.

6. Serve immediately.

Onion Bread

This is so good and soooooooooo easy. My grandmother made it, my mom made it, and now I can with a substitute Lipton Onion Soup Mix. Great with roast, boiled shrimp, etc. almost anything.

Onion Bread


Ingredients:

1 Dry Onion Soup Mix.
1 stick of butter or margarine
1 long loaf of French or Italian bread


Directions:

Melt butter in sauce pan. Mix onion soup in melted butter. Slice almost through (do not cut all the way through) bread loaf (each slice at least 1 inch thick). Brush butter and onion soup mixture on both sides of the bread slices. Wrap bread in foil and put in a 375 degree F oven for 20 minutes.

Chicken with Creamy Garlic Sauce

A dinner for garlic lovers! Succulent chicken topped off with a creamy garlic and Parmesan sauce. One-skillet easy! From bakeatmidnite.com.

Chicken with Creamy Garlic Sauce


Ingredients:

4 boneless skinless chicken breasts
½ cup half-and-half -OR- light cream
1 - 1½ cups Italian flavor bread crumbs (without problem ingredients)
2 tbs olive oil (divided)

Sauce:
2 tbs butter
2 tbs finely minced garlic
2 tbs flour
½ cup chicken stock (without problem ingredients)
1 cup cream (heavy cream preferred)
¼ cup grated Parmesan cheese (if tolerated)
2 oz softened cream cheese
1 tsp salt
¼ tsp white pepper (if tolerated)


Directions:

1. Using a meat mallet (smooth side), pound each breast between sheets of plastic wrap or wax paper to ¼-inch thickness. This will give you a pretty large piece of chicken, so what I do is cut each pounded-down breast in half lengthwise.

2. Heat a large skillet over medium heat; add 1 tbs of the olive oil.

3. Dip each piece of chicken in the cream, letting excess cream drip off, then dredge in the Italian bread crumbs. You will probably have to cook the chicken in 2 batches.

4. Place chicken in hot skillet, browning well on each side, about 5 minutes each side, until chicken tests done (175 degrees F or juices run clear when you cut.

5. Add remaining 1 tbs of oil and repeat browning with remaining chicken.

6. Place chicken on a platter, cover and keep warm in a 200 degree F oven.

7. Wipe out the skillet, if desired.

8. Melt the butter over medium heat and add the garlic.

9. Cook garlic until it becomes fragrant--about 3-5 minutes--don't let it brown!

10. Add the flour and blend it well into the butter/garlic. Let this cook about 1 minute.

11. Slowly add the chicken stock stirring constantly until there are no lumps.

12. Slowly blend in the cream then add the salt and pepper. Cook for about 5 minutes.

13. Add the Parmesan and cream cheese and stir until the cream cheese melts and blends into the sauce.

14. Pour sauce over chicken and serve immediately.

15. Serves 4 hearty appetites, 8 light appetites.

Butterscotch Crunch Squares

ljrnana says this is really good, super easy to make, and you can use the ice cream of your choice (without problem ingredients). From thehungrybluebird.com. She gives it: ★ ★ ★ ★ ★

Butterscotch Crunch Squares

Ingredients:

1 cup all-purpose flour, sifted
¼ cup quick-cooking rolled oats (I used regular rolled oats)
¼ cup brown sugar
½ cup butter or margarine (I used salted Kerrygold butter), cut into pieces
½ cup chopped nuts (if tolerated)
One 10-12 ounce jar butterscotch/caramel ice cream topping (without problem ingredients)
1 quart vanilla ice cream (without problem ingredients)


Directions:

1. Preheat oven to 400º. Combine flour, oats and brown sugar in bowl. Cut in butter with pastry cutter, two knives or your clean fingertips until the mixture resembles coarse crumbs. Stir in chopped nuts. Pat mixture into 9" X 13" pan and bake for 15 minutes. Stir with fork while still warm to crumble, then let cool completely.

2. Soften ice cream on counter until you can just stir it. Spread half the crumbles in an 8" X 8" pan. Drizzle half the butterscotch topping over crumbles. Carefully spoon and spread vanilla ice cream over topping. Drizzle with remaining topping and then with rest of crumbles. Gently press down and freeze a couple hours until firm. Cut into squares and serve.

Salted Caramel Sticky Buns

An extra special batch of sticky buns that you are sure to love! This classic recipe was elevated to a new world of delicious by adding a layer of homemade salted caramel sauce (or try Smucker’s Simple Delight Salted Caramel Topping). Add a sprinkle of toasted nuts if you like a little crunch. From bakerbynature.com.

Salted Caramel Sticky Buns


Ingredients:

For the dough:
1 teaspoon canola or vegetable oil
3 and 1/2 cups all-purpose flour
1/3 cup granulated sugar
(1) 0.25 oz package rapid rise yeast
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (if tolerated)
1 large egg, at room temperature
3/4 cup milk
1/4 cup water
1 teaspoon vanilla extract
5 tablespoon unsalted butter, very soft

For the salted caramel: (or try Smucker’s Simple Delight Salted Caramel Topping)
1 stick (8 tablespoons) unsalted butter
1 cup light brown sugar, packed
1 teaspoon flaky sea salt
2 tablespoons honey
2 tablespoons heavy cream

For the filling:
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 and 1/2 teaspoons ground cinnamon (if tolerated)
5 tablespoons unsalted butter, melted

For the cream cheese frosting:
8 ounces of full-fat cream cheese, very soft
1 teaspoon vanilla
2 tablespoons heavy cream
1/3 cup confectioners' sugar
1/4 teaspoon salt

Toppings:
1 cup toasted nuts, chopped
Extra salted caramel sauce, for drizzling


Directions:

1. The sticky bun dough is made with flour, yeast, sugar, salt, milk, water, egg, butter, vanilla, and a pinch of nutmeg. Simple ingredients! You will bring the dough together in a stand mixer fitted with the dough hook. This will take about 10 minutes, but luckily the mixer does most of the work for you. The dough will be sticky, smooth, and shiny. You’ll want to lightly oil a large bowl, transfer the dough into it, cover it tightly with saran wrap, and set it in a warm place for two hours. The dough will rise a lot during this time!

2. While the dough is rising, make your caramel sauce. The sauce is made from butter, brown sugar, vanilla, and cream. You’ll boil these ingredients together for 5-6 minutes, then pour the sauce into the bottom of a 9×13 inch baking pan. For best results, I recommend using a candy thermometer.

3. The filling is made from melted butter, brown sugar, granulated sugar, and cinnamon. You’ll combine the sugars and cinnamon in a small bowl, brush the melted butter over the rolled out dough, then sprinkle on the cinnamon sugar mixture evenly on top. At this point you’ll tightly roll the dough up (jellyroll style) and slice it into 12 slices.

4. For the frosting you’ll need cream cheese, vanilla, cream, salt, and confectioners sugar. You’ll want your cream cheese very, very soft. After you beat the cream cheese smooth, you add in the vanilla, cream, salt, and sugar and beat until fluffy.

5. When you pull the buns out of the oven you’re going to need some self control. The buns must (must must must) cool in the pan for 10 minutes before you invert them from the pan onto a large platter. The caramel sauce will be dangerously hot so be careful during this step. Make sure you only cool the buns in the pan for 10 minutes. Any longer and the caramel will begin to stick, making it very difficult to remove the buns.

Carrabba’s Herb-Olive Oil Dip

Carrabba’s Herb-Olive Oil Dip served with sliced crusty rustic bread is the perfect way to kick off any festivity or family dinner. I always pig out on it when I go to the restaurant. Now I can make it at home to enjoy! From blog.carrabbas.com.

Carrabba’s Herb Olive Oil Dip


Ingredients:

1 1/2 teaspoons finely chopped fresh flat-leaf parsley (if tolerated)
3/4 teaspoon finely chopped fresh basil
3/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon dried oregano
1/4 teaspoon granulated garlic
1/8 teaspoon crushed red pepper flakes (if tolerated or omit)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (if tolerated or omit)
1/3 cup extra-virgin olive oil (they use LA RAMBLA Extra Virgin Olive Oil)


Directions:

1. Mix the parsley, basil, rosemary, oregano, granulated garlic, hot red pepper, salt and pepper together in a small serving bowl

2. Add the olive oil and stir.

3. Serve with bread for dipping and enjoy.

Chicken Zoodle Soup

Just like mom’s cozy chicken noodle soup but made with zucchini noodles instead! So comforting AND healthy! 227.3 calories. From damndelicious.net.

Chicken Zoodle Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
3 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
4 cups chicken stock (without problem ingredients)
1 bay leaf
1 pound (3 medium-sized) zucchini, spiralized*
2 tablespoons freshly squeezed lemon juice (if tolerated or omit)
1 sprig rosemary
2 tablespoons chopped fresh parsley leaves (if tolerated or omit)


Directions:

1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.

3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.

4. Serve immediately, garnished with rosemary and parsley, if desired.


* This is the spiral slicer that she used.