Lemon Chicken Vegetable Soup Recipe

From Southern Living

I made one small change to this soup before making for a birthday lunch I made for work. I deleted the lima beans for garbanzo beans because well, lima beans are kind of gross!

Active Time

20 Mins

Total Time

7 Hours 20 Mins

Yield

Serves 6 to 8

Directions: Start with a layer of onions in a 6-quart slow cooker, place the chicken over onions, and top that layer with garbanzo beans and the remaining ingredients through tomatoes. Cook on high for 4 hours or low for 7. 

Ingredients

• 2 large sweet onions, chopped
• 6 skinned and boned chicken thighs
• 2 skinned and boned chicken breast halves
• 2 cans garbanzo beans
• 1 (9-oz.) package frozen corn, thawed
• 1 cup chopped celery
• 1 lemon, sliced
• 6 garlic cloves, sliced
• 1 teaspoon kosher salt
• 1 teaspoon dried Italian seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 3 (14 1/2-oz.) can chicken broth
• 1 (28-oz.) can diced tomatoes
• Garnishes: lemon slices and fresh flat-leaf parsley leaves

Graham Cracker/Peanut Butter Bars

From Sis. Palmer-she served these at a Relief Society Meeting. They are delicious and remind me of the peanut butter bars we used to get in our school lunch on Fridays.

1 c. butter melted
2 c. graham cracker crumbs
1 c. powdered sugar
1 c. peanut butter
Mix together until well blended then press into 9x13 pan. (I used a slightly smaller pans so bars were thicker)
Mix 1 1/2 c. chocolate chips with 1/4 c. peanut butter. Cook stirring frequently until smooth. Spread over cookie layer. chill at lease 1 hour then cut into squares.

Mexican Rice

One of the wrestling moms who's son who graduated last year offered this recipe to me when I commented how good her it was. She had made it every year that her son (Josh Criollos) wrestled for the annual wrestle lock in.
Ingredients
1/2 c. uncooked long grain white rice (4.5 c)
1 tbsp. vegetable oil (3 tbsp.)
2 tbsp. margarine (6 tbsp.)
1 tbsp. fresh garlic, chipped fine (3 tbsp.)
1/2 c. yellow onion, chopped 1/4" or less (1 c)
1/2 c. green bell pepper 1/4" or less (1 c.)
14.5 oz can whole tomatoes with juice (3 cans)
14.5 oz can water or chicken stock (3 cans)
1 tbsp. salt (3 tbsp.)
1 tbsp. coarse ground black pepper (3 tbsp.)
1 tbsp. cumin (3tbsp)
1 tbsp. chili power (3 tbsp.)
Directions:
Heat the oil and margarine in a large skillet. Add the rice and cook, stirring occasionally, until the rice is "browned" about 10 minutes. Add the onion, bell pepper, garlic, spices and cook for 2 minutes. Add the tomatoes that have been cut into 1/2" pieces, the tomato juice and the water. Bring to a boil, then reduce the heat and cover. Simmer for 15 minutes, stir the rice mixture, cover , and cook another 10 minutes. Remove from heat and let sit for 10 minutes before serving. Fluff with a fork.
If the cooked rice seems "dry" add 1/2 to 1 c of water , stir  and heat on low until hot. This rice is also great when mixed into a bowl of borracho beans.

Snoqualmie Loadge Oatmeal Cookies

I served these cookies for a Relief Society night. It was a "hack" night and I was asked to talk about kitchen hacks. One of the hacks I shared was substituting fruit for oil. In these cookies I used 1/2 c. butter and 1/2 c pureed prunes. I made the puree by putting 1/2c prunes and enough water that they will blend in the blender. I pulsed them until they were a thick liquid. You could use apple sauce as well but I like the prunes in this one because I think they add some flavor to this type of cookies.

Originally, I got this recipe from Rachel Schaffer a dear friend I met in our branch while living in Minnesota. I later when I lost the original paper she had given me I learned it is easily searched online.  

 

 

 

Number of Servings: 42

Ingredients

1 cup (2 sticks) butter, softened (cal w/smart balance)
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour (used White Whole Wheat)
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups Snoqualmie Falls Lodge® Oatmeal
1 cup raisins (optional

Directions

Preheat oven to 350°F. Using an electric mixer, cream together butter, sugars, eggs and vanilla on low speed until smooth. Stir in flour, cinnamon, baking soda and baking powder until blended. Add oatmeal and raisins (orange peel) and continue to stir until blended. Drop by rounded tablespoons onto ungreased baking sheet. Bake for 8-10 minutes.
Makes 3 1/2 dozen cookies.

Low-Maintenance Lasagna

A friend offered this to me when I was complaining about pasta dishes in the slow cooker. I tried it and was pleasantly surprised.

 

Nonstick cooking spray 1 26-oz. jar pasta sauce 3/4 cup water 1 15-oz. carton light ricotta cheese 1/2 cup shredded carrot 6 lasagna noodles 1-1/2 cups shredded mozzarella cheese (6 oz.) Directions Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside. Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella. Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.

 

Tex-Mex Salad

I got this from Daphne years ago.
10 medium sized fresh tomato
10 tortillas or a bag of tortilla chips (if you choose tortillas bake in oven @ 350 until crisp)
20 c. fresh spinach (rinsed and spun or patted dry and then chopped)
10 green onions
2 1/2 c. black beans, rinsed and drained
15 oz. shredded cheddar cheese
1/2 c. cilantro (I use parsley)
10 oz crumbled feta cheese
5 jalapeno pepper
5 red bell pepper

Chop veggies. . Bake tortillas 2-3 minutes in 350 oven (I use tortilla chips but the recipe is from "healthy" cooking group so it called for baked tortillas) .  In bowl mix beans w/ cheeses, and all the veggies. Crumble chips or put tortilla on plate. Top with salad and enjoy.

Potluck Salad

I needed a recipe for a potluck and Daph sent me this one. It's delicious!

Toss ahead of time, or whenever:

1 bag spinach greens

1 bag or head Romaine lettuce

1 bag European blend salad mix

1/2-1 cup craisins

2 apples, chopped with skin on  (I cube them)

1/2 cup green onions, chopped

2 cans Mandarin oranges (I use fresh Clementines)

 

Add just before serving and toss:

1 - 1 1/2 cups Parmesan cheese

1 cup almonds, slivered, caramelized or plain

Dressing

 

Carmelized Almonds:

Combine 2 T brown sugar and 3 T white sugar in a non-stick frying pan.  Add almonds and cook on a rather high heat stirring constantly until nuts are coated and caramelized.  Do not add liquid.  It will caramelize given time.  Adjust heat as necessary not to burn.  Cool, break apart (do not leave in pan for very long. . . .think big rock o' nuts).

 

Dressing:

3/4 cup sugar

1/3 cup apple cider vinegar

1 tsp. dry mustard

3/4 cup salad oil

1 T onion flakes or powder

1 T poppy seeds (add just before serving)