I understand most would think that with it being still summer, the temperature outside may just be a little on the “too hot” side for a bowl of soup. However, just because summer is still here doesn’t mean that we can’t feel under the weather and crave some chicken noodle soup.
Homemade Chicken Noodle Soup
A delicious homemade version of Chicken Noodle Soup cooked over the stovetop in just 30 minutes.
- 2 tablespoons olive oil
- ½ cup carrots, peeled and sliced
- ½ cup celery, sliced thin
- ½ cup yellow onion, peeled and diced
- 1 garlic clove, minced
- 4 cups low-sodium chicken broth
- ¼ teaspoon dried thyme
- ¼ dried oregano
- 1 teaspoon pepper,
- 6 ounces wide egg noodles
- 1 cup shredded cooked rotisserie chicken
- ½ tablespoon lemon juice
- salt, to taste
- Heat a large saucepan with 2 tablespoons olive oil over med-high heat. Add carrots, celery and onion and allow to saute for 8 minutes. Stir continuously. Add garlic and allow to saute an additional 2 minutes.
- Next add chicken broth, thyme, oregano and pepper. Bring to a boil, about 5 minutes. Check to make sure vegetables are softened, cook additional 2 minutes if not.
- Add egg noodles, stirring often for 10 minutes or until noodles appear thoroughly cooked.
- Throw in rotisserie chicken, lemon juice and a pinch of salt. Cook an additional 2 minutes so that chicken combines with broth. Serve.
I always purposely plan meals that I know my husband or children will not eat on days when they aren’t home so that I may enjoy them for myself. It’s totally worth it, even if cooking what could be considered a big meal for just one individual sometimes doesn’t seem like it.
No one in this house likes tuna fish but me. Actually, I don’t think I’ve met a kid who likes tuna yet. But this is a meal that I can remember my mom making every once in awhile. Definitely not the same recipe, but the same concept is there.
Aside from waiting for your egg noodles to cook, this entree really doesn’t take long to make. And I love the fact that instead of traditional tuna noodle recipes that use cheddar cheese, you’ll be using parmesan. It gives the meal a lighter taste to it so you aren’t left feeling heavy and full when finished. That’s always a good thing 🙂
Creamy Tuna Noodle
- 6-ounces wide egg noodles
- 1 cup cooked sweet peas
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- 5-ounce can solid white tuna
- ¼ cup fresh grated parmesan cheese
- Bring a large saucepan full of water to a rapid boil and then cook egg noodles accordingly.
- In a medium saucepan over med-high heat, add butter and stir until it has melted. Add onion, garlic and black pepper; stirring frequently until combined well. Next add milk. Continue stirring frequently and allow to cook until sauce has thickened and is bubbling. Remove from heat, adding both tuna (drained), cooked peas and parmesan cheese. Stir well.
- Add tuna sauce to your large bowl of drained egg noodles. Combine well until all noodles appear to be lightly covered with tuna sauce. Serve warm.
This may be the easiest salad I have ever prepped before! Aside from washing blueberries, the only thing you really have to put together is the dressing and that’s easy when you have a salad mixer. This one from Crate and Barrel is fantastic; I love how well it combines the ingredients together.
Arugula Power Salad with Blueberries and Honey-Lemon Dressing
A delicious salad made of power greens, blueberries, sliced almonds, feta cheese and a honey-lemon dressing drizzled overtop.
- 5-ounces arugula, kale, butter and spinach lettuce
- 1½ cup fresh blueberries
- 2-ounces feta cheese
- ½ cup sliced almonds
- 2 tablespoons pure honey
- 1½ tablespoons lemon juice
- ¼ cup olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
- pinch of black pepper
- Add all salad ingredients into a large bowl prior to making dressing.
- In a smaller bowl, add all dressing ingredients and whisk well. Drizzle over salad. Toss to cover evenly and serve.
A lot of meal plans that I have seen in the past have included a hard boiled egg at some point, be it with an entree or as a mid-day snack. I’ll be the first to admit that while I do tend to eat a lot of eggs for breakfast or as a quick and easy snack, I do not necessarily like them. I never have and I’m way past the “you just may grow to like them” stage. However, there are some circumstances where they taste a little more enjoyable to me, and in a cobb salad is one. I’m not sure if it’s because of the dressing or the ingredients that they’re paired up with; they’re just much more tolerable.
But if you’re an egg lover, then chances are you’ll love this salad as well. It’s simple to make, and really doesn’t take much preparation effort aside from cooking the bacon and hard-boiling the eggs. And the dressing is light and delicious.
Funny thing about these pictures – if you’ve already scrolled down and looked at the recipe ingredients, you know that it calls for blue cheese. Yes, that’s shredded mozzarella cheese in the picture. I had full intentions of eating this Cobb salad with blue cheese and didn’t pick up any at the grocery this week because I made my list knowing that I had a container in the refrigerator whose expiration date wasn’t even close to today’s date.
Don’t trust those expiration dates.
After preparing everything and assembling, I got to the part where I add the cheese and went to open the container. The FOULEST smell, hit me so hard it almost knocked me out! Not to mention that the entire amount was covered with more blue than you typically see. Again, expiration date? The end of August. There was no way I was using that, so I tossed it in a plastic grocery bag and walked it to the garage dumpster verses even taking the chance of smelling that in the trash container in the house. So gross. So THAT’S why I used mozzarella cheese. Tastes good with this version, and you know – if you don’t like blue cheese, you can always substitute it with other cheese choices such as goat cheese, mozzarella, or feta. Whatever is on your plate is always your pick of the crop! Enjoy.
Good ol' fashion cobb salad recipe with a homemade red wine vinaigrette dressing.
- 2 cups romaine lettuce
- 4 hardboiled eggs, peeled and sliced
- 3 roma tomatoes, diced
- 6 slices cooked turkey bacon, crumbled
- ½ cup blue cheese crumbles
- ¼ cup avocado, optional
- ¼ cup red wine vinegar
- ¼ cup olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon dijon mustard
- 1 teaspoon pure honey
- 1 garlic clove, minced
- Using a small bowl, mix together all ingredients for dressing with a whisk until well combined.
- Align a plate with lettuce, tomatoes, avocado, turkey bacon, egg slices and blue cheese crumbles. Drizzle dressing overtop.
Holy smokes! I can’t believe it’s already Monday again. I know that the previous week was short because of the holidays but I’m still trying to gather myself together enough to start this week. I intentionally posted this meal today because it is Meatless Monday and my version of this pasta does not have any meat. Who needs it?! There’s enough flavor in the “sauce” as is. If you feel you must have some sort of protein, feel free to add chicken.
Anytime I know a meal is a skillet-cook, I get excited. My husband bought us this fancy s’mancy gas range for the new place and I am dying to cook on it. I absolutely love the taste of anything gas cooked. Some don’t think there is a difference; oh there is, and I compare it from cooking on an indoor grill to cooking on an outdoor grill. You know the difference once you take that first bite.
I imagine a gas grill also makes a skillet picture just a little more fancy s’mancy looking too.
My favorite part about this meal is that you’re using all fresh produce. The only thing really considered processed is the noodles and you can make those yourself if you want to be COMPLETELY clean and have a lot of spare time on your hands! I have a pasta maker. I’m not quite a pro at using it yet so I will save myself the embarrassment and just use store bought penne pasta until I have correctly learned how to use it to create presentable noodles.
A delicious serving of pasta that is sauteed with homemade clean sauce over a hot stove.
- 2 cups uncooked penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2½ teaspoons fresh garlic, minced
- 5 roma or 2 cups of tomatoes, chopped
- ¼ cup tomatoes, chopped and slightly pureed (optional)
- ¼ cup fresh basil, sliced
- ½ cup fresh parmesan cheese, grated
- Cook pasta accordingly.
- In the meantime, using a large skillet combine olive oil and butter over med-high heat. Allow to cook, stirring frequently 1-2 minutes or until it begins to sizzle. Add garlic and cook an additional 30 seconds, followed by tomatoes and basil. Allow to cook for 2 minutes so that juices combine well.
- When pasta is finished cooking and has been drained, add to skillet and stir well to mix. Add parmesan cheese and stir again. Serve immediately.
We’re in the process of moving here shortly. Movin’ for the most part is fun because you’re either getting your own place, upgrading to a bigger home or about to live in a whole new city/state. We bought a home, had it gutted and added on additional square feet so it’s basically a brand new build. That makes it twice as exciting. But the packing up is not exciting at all. You don’t realize how much junk you own until it’s time to divide between what to box up and what to throw away. I guess that’s why most hoarders don’t move.
Inbetween packing this week, I will be spending a few hours here and there at the local pool to get some vitamin d for my pale skin. I have planned a easy sesame noodle bowl for my lunch and while some would prefer such a meal hot, I will be eating my chilled from sitting inside a portable cooler. Still same taste, but the being served cold will definitely help a cool down from the heat – it’s in the 90’s this week!
Easy Sesame Noodle Bowl
An easy meal made in 15 minutes tops that can be served cold or hot and with or without vegetables.
- 12-ounces lo-mein egg noodles, cooking accordingly
- 4 green onions, sliced thin
- ¼ cup soy sauce
- 2 tablespoons granulated sugar
- 4 garlic cloves, minced
- 2 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 4 tablespoons canola oil
- snap peas, optional
- cabbage slices, optional
- green pepper slices, optional
- diced cucumber, optional
- Cook noodles according to package directions. In the meantime, cut green onions. When noodles have finished cooking, drain in strainer. Using a large bowl, add noodles and set aside.
- Add remaining sauce ingredients into a medium size bowl. Whisk well and pour into large bowl of noodles and green onions. Use a large spoon or tongs to combine noodles and sauce well.
- Sprinkle with green onions and any additionally vegetables you like.
I know that it’s the beginning of summer and it’s probably a little too hot outside for soup. Over 90 degrees too hot. I still don’t care. I’ve been craving some good ol’ slow-cooker chicken tortilla soup for some time now and this is the week I have it for dinner three days in a row since my husband is out of town.
I call this my favorite dump meal; because that’s basically what you’re doing – dumping all the ingredients into a slow-cooker. Other than shredded the chicken later on, there is no real effort needed to go into preparing this. You’d never guess that though by how good it tastes!
Southwestern Tortilla Soup
A flavorful soup that's easy to prep and cooks throughout the day, leaving your home smelling delicious.
- 4 boneless, skinless chicken breasts
- 1 cup low-sodium chicken broth
- 28-ounce can diced tomatoes
- 10-ounce can rotel
- 15-ounce can black beans, drained and rinsed
- 15-ounce can pinto beans, drained and rinsed
- 15-ounce can sweet corn, drained
- 1 package taco seasoning
- Add chicken breasts to to slow-cooker, followed by all other ingredients. Stir well to combine.
- Cook on low for 7 hours. Remove chicken from slow-cooker and shred into small pieces using two forks. Return to slow-cooker and cook for an additional hour.
- Serve with shredded cheese, lite sour cream and tortilla soups.
Can you go an entire summer without making some homemade salsa of your own? I can’t. I get the itch to create some as soon as I know the local Farmer’s Markets are open for the season. I know the ingredients are available year round in the grocery stores, but I feel more bountiful when the salsa I make is either from my own backyard growing, or from someone else’s.
So I started seeds inside back in March, but because we are still in the middle of remodeling our new home, I didn’t have anywhere to store the plants outside and unfortunately they perished inside. Gutted, but I guess this year’s summer will be more about planning and building a special place for them to grow in the years to come. Luckily, I have perennials that I have planted that are absolutely flourishing outside right now to keep my green thumb busy.
Homemade Medium Salsa
- 6-8 large tomatoes, diced (keep the juices if you like your salsa more on the juicy side)
- 1 medium onion, diced
- 1 jalapeño, seeds removed and diced
- 2 tablespoon minced garlic, or two garlic cloves diced
- 2 tablespoon cilantro, finely chopped
- 1 tablespoon fresh lime juice
- salt, for taste
- Combine all ingredients in a medium size bowl. Chill for 30 minutes to an hour before serving.
While we’re on this chicken and salad combo mix, I figured I may as well go ahead and add Chicken Caesar to the lineup. You can get as fancy as you want with salads, (or any meal for that matter) but you almost always go back to the basics when the plate is clean. See what I did there?
When we go out to eat, 8/10 times I order the Chicken Caesar Salad no matter where we are. There are some places that I have had the salad quite a few times and I already know how good it is. There are other places where I am just going to assume the salad will be good enough because it’s a safe choice on the menu. Can you really mess up a caesar salad? Absolutely. Serve it with anchovies for someone who is deathly afraid of the look of anchovies. Sure, a lot of the times the dressing is made with it. I don’t need the proof right in front of my face though.
I can totally avoid the anchovies at home because caesar dressing I’ve been using on my salads is actually really simple to make. It just consists of 6 ingredients: mayonnaise, lemon juice, garlic, parmesan cheese, worcestershire sauce and black pepper.
Nothing fishy going on here.
And remember, if you want to add a little extra to your salad; pasta is always a good choice. (Thanks for the introduction to it, Skinnymom) – Just be cautious with those croutons! While croutons in a salad are ohsodelicious, they’re also bread and you know what they say about bread: “All aboard the carb train.”
Chicken Caesar Salad
A simple recipe for chicken caesar salad with homemade caesar dressing.
- 8 cups romaine lettuce, divided
- 2 cups rotisserie chicken, shredded
- 1 tomato, deseeded and diced
- 20 fat-free caesar croutons
- 2 tablespoons reduced-fat parmesan cheese
- 2 tablespoons light mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon reduced-fat parmesan cheese
- ¼ teaspoon black pepper
- ¼ tablespoon minced garlic
- ¼ teaspoon worcestershire sauce
- 1 tablespoon water
- Using a fork, remove pieces from rotisserie chicken, shredding and then placing in a large bowl. Add romaine lettuce, diced tomato. Toss well.
- In a small bowl, whisk together ingredients for dressing. Pour over salad evenly. Toss well.
- Add croutons (5 per plate) and sprinkle ½ tablespoon parmesan cheese on top.
When I decided on prepping Greek Chicken Salad, I did it knowing that I could enjoy it in a variety of ways. There are times when I become less enthusiastic about a meal that I’ve got repeated throughout the week; especially if it’s one that I don’t look forward to in the first place. That’s also when I decided to make my own meal-plans instead of following others. I love food too much to not look forward to a meal!
I remember the first time I had chicken salad. My mom had brought home a container of it from Sam’s Club. I knew that I loved tuna salad, but after tasting that particular chicken salad, I found that I loved chicken salad more.
Chicken Salad doesn’t have to be a basic recipe with the same ingredients every time. It tastes great on a plate of spinach, overtop a fresh loaf of bread, on-top of a cucumber, with a handful of crackers, or even just by itself. There is no right or wrong way to enjoy or prepare chicken salad.
Generally each recipe I’ve came across has included grapes as far as fruit goes, but I think my favorite combination has been grapes and apples. Both flavors compliment each other well and you’re adding another texture which is always a good thing. There’s no such thing as too much fruit and that goes for chicken salad as well.
You’re always welcomed to add additional ingredients. This particular recipe calls for greek seasoning, but if you do not have all of the spices needed to prepare that; you can always just use ½ cup mayonnaise and 1 tablespoon fresh lemon juice.
Doesn’t it look fantastic? I have to admit – I purposely prepared this shortly before lunch time so that after I was doing prepping the ingredients and taking photos, I could enjoy that open face chicken salad sandwich pictured above. And it was delicious. Enjoy!
Greek Chicken Salad
Chicken Salad can be a colorful recipe, with added ingredients and dressing adjusted.
- 2 cups rotisserie chicken
- 1½ cups red grapes, halved
- medium apple, diced
- 1½ cups celery, diced
- ½ cup slivered almonds
- ½ cup mayonnaise
- 1 tablespoon kosher salt
- 2 teaspoons dried basil
- 4 teaspoons dried oregano
- 1 teaspoons dried thyme
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 2 teaspoons onion flakes
- 2 teaspoons dried dill
- 2 teaspoons ground pepper
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 1 teaspoons cinnamon
- 1 teaspoons nutmeg
- Using a medium size bowl, add mayonnaise and greek seasoning. Mix well.
- Combine chicken, grapes, apple, celery and almonds in a large mixing bowl. Add mayonnaise sauce and fold, covering all ingredients entirely. Chill for 10 minutes before serving.