Isabelle's Favorite Chicken Noodle Soup

When it’s cold outside and I’m looking for comfort food this is the soup recipe for me.  Once you sample this dish, and discover how easy it is to make, you may decide to never buy canned soup again.   I think the basil is what gives this soup its great flavor.

Favorite Chicken Noodle Soup

• Medium to low heat works best when sautéing onions. To prevent the garlic from being burnt, it may be added when the onions are almost tender
• Home-made chicken or vegetable stock would also boost the flavor

Isabelle's Finest Fettuccini with Bacon, Peas and Parmesan

Here is a quick and easy low-fat recipe that I frequently make at home.  The recipe below was modified slightly to meet my family’s tastes--be creative and have fun with cooking. 

Fettuccini with Bacon, Peas and Parmesan

1-9 oz. pkg. dried or fresh fettuccini pasta
2 slices smoked bacon
½ c. chopped onion
2 t. bottled minced garlic
1 T. chopped fresh thyme or 1/2 T. dried thyme
3/4 c. frozen green peas
½ c. chopped green onions
1/3 c. half and half
2 t. butter
½ t. salt
1/8 t. black pepper
¼ c. shredded parmesan cheese

Cook pasta, omitting salt and fat.  Drain pasta, reserve 1/2 cup of the pasta cooking liquid. 

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove and crumble bacon; reserve drippings in the pan. 

Add ½ c. chopped onion, bottled minced garlic, and thyme to the drippings in pan; sauté 2 minutes.  

Stir in green peas; sauté 1 minute. 

Add green onions to pan; sauté 1-1/2 minutes.  

Add pasta, reserved cooking liquid and half and half to pan; cook a minute or until thoroughly heated, tossing to combine.  

Remove from heat. 

Add butter, salt and pepper to pan; toss until butter melts.  

Sprinkle with crumbled bacon and parmesan cheese. 

Yield:  4 servings
(Suggestion:  Add bread and salad to complete the meal, if desired)

Tips

-      Wheat pasta could be used to improve the nutritional values 

-      If softer onions are preferred, sauté for five minutes (or longer if needed) and then add the garlic.  It’s important not to sauté garlic too long otherwise it will burn (and may not taste good)

-     Non-fat half and half works very well

-    If substituting another vegetable for the peas, make sure to dice it and sauté a little longer to the desired softness

Chicken with Brown Rice and Vegetables

1-1/2 lbs. skinless chicken breast halves
1 T. canola oil (or non-fat cooking spray)
¾ c. sweet red pepper, chopped
¾ c. green pepper, chopped
½ c. chopped onion
½ c. fresh mushrooms, chopped
1 garlic clove, minced
2 c. uncooked instant brown rice
2. c. chicken (or vegetable) broth
1-1/2 c. frozen corn, thawed
¼ t. salt
1/8 t. pepper
¼ c. slivered almonds, toasted (optional)
2 T. minced parsley

In a large skillet, brown chicken in oil for 4 minutes on each side. 

Remove and keep warm. 

In the same skillet, sauté the peppers, onion, mushroom and garlic until tender. 

Then stir in the rice, chicken broth, corn, salt and pepper; bring to a boil. 

Transfer to an 11 x 7 x 2 in. baking dish coated with cooking spray.  Top with chicken.  Cover and bake at 350 for 20 minutes. 

Uncover; bake 5 minutes longer or until chicken juices run clear.  Sprinkle with almonds and parsley. 

Tips

-          Chicken tenders may be substituted for the chicken breast halves 

-          When buying brown rice, make sure to note if it’s instant rice.  The regular rice takes almost an hour to prepare

-          Chicken broth is available as either no or low fat and reduced sodium.  Check the label

-          If substituting dried parsley flakes, use 2 teaspoons