Thursday, February 7, 2013

Recipes to Share!

I wanted to pass on some favorite recipes that have been on our menu this week and really tasted good!

Lentil Soup - an old favorite!

Katrina's notes: I love this recipe because it is super easy to make, tasty, and so good for you!  Lentils are a great source of protein, and if you are pregnant, you know it's all about eating enough protein each day!  This recipe makes quite a bit, so I usually halve it for our small family, and even then, we have leftovers.  You can easily freeze extra, though!  The measurements for the vegetables are very flexible.  Also, 2 tablespoons of salt is a little too much, in my opinion.  I usually start with 1 tablespoon and add more if needed.  Enjoy!

1 onion, chopped
3 cloves garlic, minced
2-3 sticks celery, chopped
2-3 cups carrots, chopped
3 quarts water
3 cups lentils
1-2 tablespoons salt
pepper to taste

In a large stew pot, sauté onions, celery, and garlic.  Add the water, lentils, and carrots.  Bring to a boil. Simmer 45 minutes to an hour, or until tender.  Add seasonings at the end.

Angel Chicken - a new favorite!

Katrina's notes: This recipe is compliments of our friends, the Holt family.  They gave it to me when we got married, and we have found it to be super yummy!  Plus, I love good crock pot meals!  Last night, I made this recipe with only half the chicken (2 breasts) but the full amount of sauce.  I sliced the chicken up to stretch it further so it would feed three people and that worked well.  Having the full amount of sauce was perfect, so if you halve the recipe, don't skimp on the sauce!  It's what makes this recipe so delicious!  In fact, if you use the full amount of chicken, I would double the sauce ingredients.

4-6 boneless chicken breasts, frozen is okay
1/4 cup butter
1 Italian seasoning dressing mix
1 can cream of mushroom soup
1/2 cup white grape juice
1/2 tub cream cheese
1 package angel hair pasta

Put chicken in the crock pot.  Create the sauce: over the stove melt the butter, stir in the dressing mix.  Stir in soup, juice, and cream cheese.  Cook until combined.  Pour over the chicken and cook on low for 4-5 hours.  Serve over hot, cooked angel hair pasta.

1 comment:

Rudi and Carla Booher said...

Thank you for posting the Lentil Soup recipe. I had just asked Rudi, "What should I make for dinner tonight?" I saw your recipe minutes later! It was delicious and everyone loved it. Even being at 8,400 ft. elevation it cooked in an hour in our pressure cooker!