Chicken noodle soup

Quick and simple chicken noodle soup. About 1 hour to prepare. Serves 4.

Ingredients:
2 chicken breasts
1/2 bag baby carrots
Celery
1 carton chicken stock
8 cups low sodium chicken broth
1 bag whole wheat egg noodles
Thyme (1 tsp)
Bay leave (1 tsp crushed or 2 whole leaves)

Boil chicken breasts for 25-30 minutes. While chicken is boiling, cut up baby carrots and celery. Place in skillet and simmer for 8 minutes to soften. Place carrots and celery in stockpot. Add chicken stock and chicken broth to stockpot. Season with thyme and bay leaves. Place egg noodles in the stockpot (add at least 1/2 a bag - can add entire bag if you like a lot of noodles in your soup). Bring soup to low boil.

Pull apart chicken breasts into small pieces. Put chicken into boiling soup. Cover and let the soup simmer for 15 minutes. Turn off burner and soup is ready to eat!

Shepherd's Pie

A healthier version of Shepard's Pie. Serves 4-6. Estimated time: 45-60 minutes

Ingredients:

• Half a head of cauliflower
• Large white potatoes (4)
• 1 lb. bag of frozen mixed veggies
• 1 lb. lean ground beef
• 1 1/4 cup low sodium beef broth
• 2 tbsp. flour
• Light butter
• Milk

Cut half of the head of cauliflower into small florets. Place in steamer. Next, cut white potatoes into small cubes and place in steamer. Steam both together for 30-35 minutes until soft. While food is in steamer, defrost bag of mixed veggies.

Brown ground beef in pan. Drain excess fat. Place at the bottom of 13x9 glass baking dish. In small saucepan, mix beef broth and flour. Stir constantly. Add more flour depending on your preferred consistency of the gravy. Mix gravy and veggies in with the meat. Stir well. Preheat oven to 350 degrees.

When potatoes and cauliflower are done, place in separate bowl. Add 1 tbsp. light butter and a couple splashes of milk. Use hand-held mixer until smooth. Place potato/cauliflower mixture on top of meat mixture. (You may sprinkle some cheese on top before placing in oven) Cook for 25-30 minutes. Let sit for 5-8 minutes before serving. Enjoy :)

Balsamic Pork Chop Dinner

Balsamic Pork Chops with green beans and mashed potatoes. Makes 2 servings. 45 minutes to prepare.

Ingredients:
Pork Chops (2)
Dried Rosemary (1 tsp)
Balsamic Vinegar (2 tbsp)
Extra Virgin Olive Oil (1 tbsp)
Low sodium green beans (1 can)
Redskin Potatoes (4)
Light Butter (1 tbsp)
Organic Fat free Milk (1/4 cup)

Mix balsamic vinegar and EVOO together and place in freezer bag with pork chops. Shake bag and let sit for 30 minutes prior to cooking.

Preheat oven to 400 degrees. Place pork chops and marinade in shallow baking dish. Sprinkle on rosemary. Place in oven for 30-40 minutes (internal temp of at least 160 degrees).

Cut potatoes and place in steamer. Steam for 30 minutes and place in bowl. Add milk and butter into bowl and combine with potato masher.

Drain and heat green beans.

Spinach Bacon Salad

Candied pecans and bacon over a bed of spinach, tossed in a homemade vinaigrette. Makes 2 servings. 10 minutes to prepare.

Dressing:

• Extra Virgin Olive Oil (2 tbsp)
  
• Balsamic Vinegar (3 tbsp)
  
• Dijon Mustard (1 tbsp)
  
• Black Pepper (pinch)
  

Place ingredients in a bowl and wisk until blended.

Salad:

• Organic Spinach (1 bag)
• Low Sodium Bacon (4 slices)
• Candied Pecans (1 bag)

Cook bacon to taste, set aside and let it cool, then use a paper towel to remove as much grease as possible. Break into small pieces.

Wash and dry bag of organic spinach.

Add pecans, bacon, and dressing to spinach to complete salad.