Lemon Chicken Orzo Soup

“But since soup mainly involves tossing everything in a pot and waiting,
it's one of my better dishes.”
― Suzanne Collins, The Hunger Games

I don't have many soups in my repertoire...yet. This is one I have adapted to our taste over time. Plus with the amount of different illnesses that are going around how could you not want a bowl of chicken noodle soup. This uses the Shredded Chicken recipe that I posted last week.

If you re not a huge fan of lemon, you may want to cut the amount of lemon juice in half. The beauty of this recipe is your can tailor it to fit your preferred taste.

I love how the Shredded Chicken give this soup a homestyle feeling.

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 162 calories, 18g carbs, 3g fat, 18g protein

Ingredients:

• 1/2 T Olive Oil
• 4 Garlic Cloves, minced
• 1 Large Yellow Onion, Chopped
  

German Pancake

"If you are not the one cooking, stay out of the way and compliment the chef."

 - Michael Strahan

I guess this means I have to stay out of the way and compliment then because Giuliana was the one who measured and mixed all the ingredients, and cracked the eggs. All I did was read the directions, pour it into the pan and operate the oven. That is how easy this recipe is, my 5 year old is the one who basically made this.

This is a recipe that I grew up with. It makes me think of a snow day from school because it is truly a comfort food. This winter recipe can bring a smile to even the grumpiest non-morning person when they walk into the kitchen and see this.

My kids love watching the sides "grow" up the edges of the pan. Giuliana ALWAYS tries to pick the piece with the tallest wall. I personally have only used Powdered Sugar as a topping but I have heard of other people using lemon juice. I guess I will have to try it at some point.

Giuliana whisking the eggs

Nutritional Information (calculated on myfitnesspal.com): 6 servings, 261 calories, 17g carbs, 17g fat, 10g protein

Ingredients:

• 6 T Salted Butter
• 6 Eggs
• 1 c Flour
  

Slow Cooker Shredded Chicken

"I always think if you have to cook once, it should feed you twice. If you're going to
make a big chicken and vegetable soup for lunch on Monday,
you stick it in the refrigerator and it's also for Wednesday's dinner."

 - Curtis Stone

That is the theory behind this recipe, over the next few posts and some more in the future I plan on showing how a simple process of shredding chicken from the slow cooker can make sooo many recipes! To start this is probably the easiest recipe I have ever done, let alone posted. It is literally only two ingredients and can be transformed into hundreds of recipes.

Nutritional Information (calculated on myfitnesspal.com): 48 (2 oz) servings, 64 calories, 0g carbs, 1g fat, 13g protein

This is less than half of the chicken that the recipe makes!!

Ingredients:

• 6 lbs Boneless, Skinless Chicken Breasts
• 8 c Unsalted, Chicken Cooking Stock (I used Swanson)

Instructions:

1. Place all Chicken Breasts in the Slow Cooker
2. Cover Chicken with Cooking Stock.
3. Cook on low for 8 hours.
4. Remove chicken to a bowl and shred with 2 forks. 

Carrot Ginger Salad Dressing

"It takes four men to dress a salad: a wise man for the salt, a madman for the pepper, 

a miser for the vinegar, and a spendthrift for the oil."

-Anonymous

Have you eve been to a Japanese Steakhouse and had their salad to start? Normally I would not rave about a simple salad but there is something about the dressing that they have that I have never been able to recreate at home. I finally found a recipe that was close and I tweaked it to fit my taste. I forgot to take pictures of it but will make sure to add them the next time I make it. Also this is a really easy recipe, all you do is dump it in the blender.



Nutritional Information (calculated on myfitnesspal.com): 20 servings, 45 calories, 3g carbs, 4g fat, 0g protein

Ingredients:

• 1/3 C Canola Oil
• 1/3 C Rice Wine Vinegar
• 2 Large or 10 Baby Carrots
  

Mini Cinnamon Roll Pie Crust Bites

“I'm not a vegetarian! I'm a dessertarian!” 

― Bill Watterson

Let's be honest this is not a healthy recipe but it is a fun snack, breakfast side, or dessert. The kids loved these so much I forgot to take a picture until after they started "chowing down" on these. I love pie crusts, so making a cinnamon roll from them seemed like an easy and logical step.

I couldn't get a picture before Giuliana ate one.

Nutritional Information (calculated on myfitnesspal.com): 9 servings, 284 calories, 41g carbs, 15g fat, 2g protein

Ingredients:

• 2 Pre-Made Pie Crusts
• 4 T Light Butter, Melted
• 2 T Cinnamon