Monthly Archives: November 2015

Carmen’s Chicken & Dumplings

My husband’s favorite soup! I have had people asking for the recipe, never wrote it down until now. Very simple to make, yet very warming & delicious. Perfect for a rainy late fall day. This soup also freezes well for up to 3 months in a tupperware container.
Instead of raw chicken, you can use rotisserie chicken or even leftover thanksgiving turkey in this soup! Just skip the first three steps. 

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Ingredients:
1 pound skinless boneless chicken breasts
6 stalks celery (divided)
2 small yellow onions (divided)
5 full carrots (divided)
6 cups low sodium chicken broth
1-2 Tbsp italian seasoning
cracked black pepper, to taste
1 small can refrigerated buttermilk biscuits Continue reading

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Bucatini with Mushrooms

A delicious and earthy Meatless Monday entree. Serve with a fresh garden salad for a complete and filling meal. Truffle oil, while pricey, is very versatile in many dishes including drizzled in mashed potatoes or in a homemade salad dressing. 

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Ingredients:
1/2 cup dried porcini mushrooms (about 1/2 ounce)
2/3 cup boiling water
8 ounces uncooked bucatini (or fettuccine or spaghetti)
3 1/4 teaspoons salt, divided
1 tablespoon canola oil
1/4 cup finely chopped shallots
2 (4-ounce) packages exotic mushroom blend, coarsely chopped
2 garlic cloves, minced
2 tablespoons dry sherry
2 ounces Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon finely chopped fresh sage
1/2 teaspoon cracked black pepper
1 teaspoon truffle oil
Sage sprigs (optional) Continue reading

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Hasselback Apples

A healthier dessert alternative option to showcase at Thanksgiving or other holiday meals! Choose firm apples with a sweet & tart flavor such as pink lady or honeycrisp. Get all the flavors of apple pie without a load of calories and fat.

Wow! Sept 15 Hasselback Apples

Ingredients:
2 large firm apples, peeled, cored, & halved vertically
cooking spray
4 Tbsp brown sugar, divided
2 1/2 Tbsp butter, melted & divided
3/4 tsp ground cinnamon, divided
2 Tbsp old-fashioned rolled oats
1 tsp all-purpose flour
1/4 tsp kosher salt
1 1/2 cups low fat vanilla ice cream or frozen yogurt Continue reading

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Oven Roasted Spaghetti Squash

Spaghetti squash got its name from the angel hair pasta-like strands that form naturally after the squash has cooked. While it does not taste or have the same texture as regular pasta, it is a great low-carb substitute for refined white pasta.. or even an interesting vegetable side dish! Spaghetti squash has so many unique uses, but first you have to properly cook the squash! Here’s how…

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Ingredients:
1 medium spaghetti squash (2-3 pounds)
water Continue reading

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