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Chicken Pot Pie Soup

Oct 7, 2012 by

Fall is here!  And nothing is better than a warm cup of soup on the first cold fall day.  Chicken Pot pie is a weakness of mine so when I found a healthy version of this delicious comfort food I pounced at the chance to make it.  My favorite part of this soup was having the freedom to fill it with as many veggies as I could imagine.

Ingredients
Adapted by SkinnyTaste.com 

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cupss skim milk
  • 2 large celery stalks, chopped
  • 1/2 medium yellow onion, chopped
  • 10 oz sliced baby portabella mushrooms
  • 3 chicken bouillons cubes
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables
  • 1 potato,  cubed small
  • 1 yam, cubed small
  • 16 oz cooked chicken breast, diced small
  • salt and pepper

Directions

Combine 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Put to the side.

Pour remaining water, 1 1/2 c, and milk into a large pot – slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer until vegetables are soft, approximately 20 minutes. Add chopped potatoes and yams let simmer for 5 minutes. Add chicken, and slowly whisk in flour mixture.  Allow soup to thicken by allowing it to cook a few more minutes.  Add salt and pepper to taste.

Fresh ingredients.

Chop potato, yam, celery, mushrooms and the yellow onion.

Thickener, a flour and water mixture.

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Veggie Pizza

Feb 20, 2012 by

This was one of my favorite appetizer to eat as a kid and today it is one of my favorites to make.  The app is easy to make and always a favorite.  The pizza is almost healthy when you dont think about the cresent roll crust and the creamcheese spread.  Ok its not a healthy appetizer but, at least you feel good about consuming raw vegetables when eating it.

Ingredients

  • 2 (8 oz) packages refreigerated Pillsbury crescent rolls
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1 (8 oz) package cream cheese, softened
  • 1 teaspoon dill weed
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon Beau Monde
  • 1 stalk celery, thinly sliced
  • 1 cup chopped tomatoes
  • 1 red, green or yellow bell pepper, chopped
  • 1 cup radishes, chopped
  • 1 cup fresh broccoli, chopped
  • 1 cup cauliflower, chopped
  • 1 carrot, grated
Directions
Preheat oven to 350 degrees.
Spread crescent rolls on a pizza pan and pat together sealing seams by pinching the dough together.  Bake cresent rolls according to directions, until golden brown.  Let cool.  In a medium bowl, mix together cream cheese, sour cream, dill weed, garlic powder, onion powder, and Beau Monde.   Spread mixture on top of the cooled crust.  Sprinkle chopped vegetables on top of cream cheese mixture.  Cover and place in refrigerator until time to serve.

Roll out crescent rolls and pinch seems together.  Bake at 350 degrees for 10 minutes, follow package directions.  Allow crust to cool.

Mix together ingredients and spread cream cheese mixture over crescent roll crust.

Sprinkle chopped vegetables over cream cheese spread.  Feel free to use whatever vegetables you like or have on hand.  Cover pizza with saran wrap and store in refrigerator until time to serve.
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Pesto Vegetable Pizza

Aug 30, 2011 by

This was my first time making and eating fresh pesto, I did not realize I was missing out on something oh so glorious all these years!  If you have never tried fresh pesto get a hold of some!  The recipe is another one of Pioneer Woman‘s  with a few of my own twists.

I am utterly obsessed with goat cheese and am always searching through recipes and menus for a way to incorporate it into my meal.  So naturally when I came across this recipe I had to make it right away. I would categorize this as a girl pizza however, my boyfriend happened to be in town that weekend.  To my disappointment he was not as excited about the pizza as I was.  He claimed goat cheese was gross and he didn’t like zucchini or squash. I cut the vegetables super thin and only put goat cheese on half the pizza per his request however, he didnt seem to mind the goat cheese or vegetables as he reached for slice two and three while saying it tasted like something you would get at a fancy restaurant.  Success!

Pizza Crust Ingredients

  • ½ teaspoons Active Dry Yeast
  • ¾ cups Warm Water
  • 2 cups All-purpose Flour
  • ½ teaspoons Kosher Salt
  • 3 Tablespoons Olive Oil
Topping Ingredients
  • 1 Zucchini
  • 1  Summer Squash
  • Olive Oil For Brushing
  • 1  Red Bell Pepper
  • 1 tomato
  • 12 ounces, weight Fresh Mozzarella
  • 4 ounces, weight Goat Cheese
  • Extra Basil Leaves, For Garnish
  • Grated Or Shaved Parmesan Cheese, for Sprinkling
Preheat oven to 475 degrees. Arrange a rack toward the bottom of the oven.

Sprinkle yeast over 3/4 cups hot water and let it stand for a few minutes.

Combine flour and salt in a mixer on low speed.   Drizzle in olive oil until combined and then pour the yeast/water mixture in until the dough is nice and sticky.

Coat dough in olive oil and place in a separate bowl.  Cover the bowl tightly with plastic wrap and set aside for  1 to 2 hours.  Or make it a night or 2 before and put it in the fridge like I did.

Pesto Ingredients
  • 1 cup Fresh Basil Leaves
  • 1/2 cup Spinach
  • ½ cups Grated Parmesan Cheese
  • 2 cloves Garlic
  • Dash of Salt and Pepper
  • ⅓ cups Extra Virgin Olive Oil

Beautiful fresh pesto leaves from my new herb garden.  Picture of the window sill herb garden to come soon!

 Add basil leaves, 1/2 cup Parmesan, spinach, salt and pepper to a food processor. Blend, then drizzle in olive oil. Continue blending until everything is mixed together.

Pound and roll out dough on a floured surface, then place on a greased pan.  With a spatula, spread out pesto on dough leaving an edge for crust.

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