Tuna Cakes

Yesterday was a holiday in my state, so today feels like a Monday. I'm a little mixed up this week. :]

I'm trying to branch out a little in my cooking, adding more variety to what I cook. A lot of that is because my husband is backing living full time with us. He used to work 2 and a half hours away, so he would live by his work during the week and come home on the weekends. He loves to try new things. When we used to go out to eat I would always order the same thing and he never did. To this day he doesn't have a favorite food, just variety.

I am happy to say that I'm enjoying 'branching out'. My kids do not like tuna. They won't even eat a tuna sandwich. So I was completely shocked when they loved these tuna cakes! I'm not much of a fish eater and I like these too. They are very moist, the have great flavor (not too tuna-ie) and good texture. My kids like dipping the cakes in a mixture of tartar sauce, ketchup, and relish. I'm sure you can try different toppings. :] Hope you'll try these, they're worth the "branching out".

Tuna Cakes

Ingredients

2 cans (6 1/2 oz each) tuna in water, 1 can drained

1 cup crushed crackers (I used these GF ones)

2 egg whites

2 1/2 tablespoons braggs liquid aminos

1 teaspoon garlic powder

2 tablespoons each finely diced red, yellow, and orange sweet peppers

Directions

Heat oven to 350* F, and lightly spray a baking sheet with non stick cooking spray. Place crushed crackers in a bowl and add tuna, eggs whites, braggs and garlic powder. Mix until well blended. Then add peppers and stir until well distributed. Form mixture into 8 evenly sized patties and place on greased baking sheet. Bake for 8 minutes. Remove from oven and turn each patty over. Return to oven and bake for another 8 minutes. Then remove serve and enjoy with your choice of sauce.

Find orginal recipe here.

Chicken Murphy

I'm not completely sure why this was called Chicken Murphy. But it was good. I changed many things from the original recipe. I love how it turned out, it needed more flavor. Not only did I love the taste of this chicken but it was another quick meal. It didn't take long to put together and it's healthy and delicious, what more could you ask for?

Chicken Murphy

Ingredients

4 teaspoons garlic, minced

1 can diced tomatoes with garlic and onion, undrained

1 can diced tomatoes, drained

1/2 teaspoon salt

1/4 teaspoon black pepper

1 1/2 pounds boneless, skinless chicken breasts, cut into 2 inch chunks

1 large red sweet pepper, cut into 1/4 inch slices

1/2 large sweet onion, peeled and diced

1 tablespoon dried parsley flakes

Cooked quinoa

Directions

In a large skillet over medium-high heat cook garlic, onion, and chicken. Stir occasionally until chicken is no longer pink in the center. Stir in tomatoes, salt and pepper. Cook for another three minutes. Add sweet pepper and parsley; cook for an additional 5 minutes or until sauce has thickened. Serve over cooked quinoa and enjoy!

Grilled Chicken with Tomato and Cucumbers

My tomatoes are growing in my garden, green but still growing. And I saw my first cucumber starting a few days ago. I've been experimenting with recipes that I can use my own veggie in once they finally are ripe. I found this recipe on disneyfamily.com. It's really easy to make, simple to put together, and has a very light but filling taste to it. It's one of those yummy summer dishes you can make and it doesn't add heat to your already hot kitchen. :] Try it you'll love it!

Grilled Chicken with Tomato and Cucumbers

Ingredients

4 boneless skinless chicken breasts

1 medium tomato, seeded and chopped, about 1/2 cup

1/2 small cucumber, peeled, seeded and chopped, bout 1/4 cup

2 tablespoons finely chopped onion

2 tablespoons finely chopped fresh or dried cilantro

1 tablespoon lime juice

1/2 teaspoon salt

Directions

Heart grill over medium flame, or coals

In a medium bowl toss together tomatoes, cucumber, onion, cilantro, lime juice and salt. Refrigerate for 30 minutes.

While those flavors marry together, cook chicken on grill until no longer pink in center; about 7-8 minutes per side (make sure while turning chicken you do NOT poke holes in it. It will cause the juices of the chicken to dry and it will not be moist. ALWAYS turn chicken with tongs). Drain salsa if necessary. Serve over chicken and enjoy!

Gluten Free Pizza Dough

If you've ever tried to make Gluten Free pizza dough and you've given up because you can't find one that tastes good, look no further. This recipe is by far the best recipe for Gluten Free Pizza Dough!! The flavor and the texture and perfect. It doesn't feel like you're eating something that is gluten free. Very delicious! And if that wasn't enough it goes together really quick. Oh and did I mention it's fat free? Try it, you'll love it!

Gluten Free Pizza Dough

Ingredients

2 1/2 cups gluten free pantry french bread and pizza mix

1 cup warm water

2 1/2 tablespoons honey

2 1/2 tablespoons applesauce
1 teaspoon salt

1 teaspoon instant yeast

1/2 teaspoon gluten free dough enhancer

1/2 teaspoon guar gum

Directions

In the bowl of a mixer, dissolve honey in warm water. Once dissolved, add applesauce, salt, and one cup flour mix. Mix well. Then add yeast, dough enhancer, guar gum and one more cup of the flour mix. Mix well. Slowly add the last 1/2 cup of flour you may not need it all of it. Then leave mixer on for 5 minutes. Dough will be a little sticky. Turn off mixer and let dough rest for another 5 minutes.

Preheat oven to 400*F. Spray hands and cookie sheet with non stick cooking spray. Roll dough out on a sprayed surface to about 1/4 inch in thickness. Place on prepared cookie sheet. Top with your favorite toppings. Bake in oven for 20 minutes. Cool slightly before devouring. :] (Cooking time may vary depending on the thickness of your dough)

Chicken Casserole

In the summer time I like to have a few meals that are easy to throw together. It seems like we're always running around having fun, so having a few quick dinner recipes are great to have on hand. This casserole is really easy to put together, and your kids can help too. I had mine tear up the corn tortillas. They loved it! This casserole has a smooth texture with slight heat, you can always increase the heat by adding more chili powder. :] I loved the flavor.

Chicken Casserole

Ingredients

1 large onion, chopped

1 large bell pepper, chopped (red or green)

2 cups chopped cooked chicken (I used a store bought rotisserie chicken)

1 10oz can cream of chicken soup, undiluted

1 10oz can cream of mushroom soup, undiluted

1 10oz can diced tomatoes

1 4oz can diced green chiles

1/2 teaspoon chili powder

3/4 teaspoon garlic

12 (6-inch) corn tortillas

Cheddar cheese, shredded

Directions

Preheat oven to 375*F. Saute onion and bell pepper in large skillet coated with cooking spray over medium-high heat until tender. Stir in chicken, soups, tomatoes, chiles, chili powder, and garlic powder; remove from heat. Tear tortillas into 1-inch pieces. Layer one-third tortilla pieces in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture. Repeat layers twice. Top with cheese. Bake uncovered for 30-35 minutes. Cool for a few minutes before serving, and enjoy!

Fun Food Find Friday!!

Our Fun Food Find for today isn't a treat but noodles. Brown Rice Pasta Shells. These have really good flavor. They are a great substitute for wheat noodles. They are gluten free. When I cook with these my kids don't even notice the difference.

I buy these at health food stores.

Mexican Casserole

I love how quick and easy this recipe came together. It has a very good Mexican flavor to it. If you had a rotisserie chicken on hand it would make this dish even quicker to put together. This recipe calls for ingredients that I always have on hand, another reason why I liked it so much. So if you're having a long day and you don't know what to make for dinner that's quick and easy, this is the dish for you!

Mexican Casserole

Ingredients

3/4 pound boneless skinless chicken, either breast or tenders, cubed

1 tablespoon butter

1 heaping tablespoon taco season mix, found here

1 can black beans, drained

1 can corn, drained

1/2 cup salsa

2 tablespoons water

1 cup shredded Mexican-style cheese, or what you have on hand

1 1/2 cups crushed plain tortilla chips

Directions

Preheat oven to 350*F. In a skillet cook chicken in butter over medium heat until chicken is no longer pink inside. Add taco seasoning, beans, corn, salsa and water. Stir and cover. Simmer for 10 minutes to let the flavors merry together.
Transfer chicken mixture to a 9x13 inch baking dish. Top with crushed tortillas chips and bake for 15 minutes. Then add cheese and bake until cheese is melted, then serve and enjoy!!

Slow-Cooker Chili Chicken Tacos

Here is another wonderful recipe for the crock pot/slow cooker. I've said it before and I'll say it again, I love the slow cooker for the summer so the over and stove don't heat up the house on those really hot days. We haven't have very many hot days yet this summer. But we have had one so I pulled out the crock pot. I thought this would be too spicy for my kids at first, but it wasn't. It has the perfect kick to it and a slight sweet after taste. I loved it and so did my kids!

Slow-Cooker Chili Chicken Tacos

Ingredients

2 pounds boneless, skinless chicken breast

4 teaspoons garlic, minced

1/2 cup prepared tomato salsa

2 tablespoons diced green chiles (I used the one in the small 4 0z can)

2 teaspoons chili powder

2 Roma tomatoes, diced

1 teaspoon dried cilantro leaves

1 teaspoon salt

Tortillas

favorite taco toppings

Directions

In slow cooker/crock pot, combine chicken, garlic, salsa, chiles, chili powder, tomatoes, cilantro, and salt. Cover and cook on high for 4 hours or low for 8 hours. Before serving remove chicken and shred using two forks and return to slow cooker. Serve in corn, whole wheat, or brown rice tortillas with toppings and enjoy!!

original recipe from www.delish.com

Chicken Chimichangas

These are so delicious!! I always thought chimichangas were deep fried, so when I found this recipe, I was more than excited to try them. My kids liked them so much they asked for them the next day for lunch. We had eaten all of them for dinner. They were so upset they couldn't have leftovers for lunch. Needless to say these have made it on our "make at least 2 times a month" list. :] I hope you like them as much as my family did. Oh and I took some to my neighbor when she was sick and couldn't cook for her family. They also loved them. :]

Chicken Chimichangas

Ingredients

1 cup salsa, divided

3 1/2 cups chopped cooked chicken

1/2 onion, diced

1 1/4 teaspoon ground cumin

3/4 teaspoon dried oregano flakes

1/2 teaspoon salt

10 whole wheat, or brown rice tortillas

1 1/2 cups shredded cheddar cheese

Toppings of your choice: guacamole, sour cream, shredded lettuce, diced tomatoes

Directions

Preheat oven to 425* F. Grease a baking sheet with cooking spray.

Combine 1/2 cup salsa, chicken onion, cumin, oregano and salt in a large sauce pan. Cook over medium heat until most of the liquid evaporates, stirring often for 15-20 minutes. Spoon 1/4 cup of mixture in the center of each tortilla; top with 2 tablespoons of cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden tooth picks. Place, folded side down, on greased baking sheet. Repeat with remaining tortillas. Bake for 8 minutes; turn and bake 5 more minutes. Remove tooth picks before serving. Top with your favorite toppings, and enjoy!!

*Helpful tips

-Make sure your tortillas are warm. If they are not warm before you start to fold them, the edges will begin to crack and filling will fall out.

-Spray the entire bottom side of tortilla with cooking spray before adding filling to the non spray side. This will also help the tortilla from cracking.

Chicken Corn Quesadilla

When we finally were able to move back into our home I spent most days cleaning and painting. I didn't spend a lot of time in the kitchen. So I found lots of easy and quick healthy things to feed my family. This was one of their favorites, maybe because they can use their hands. But really there is a lot of flavor in these quesadillas for how quickly they come together. So if you're in a rush this is something you can fix up really quick.

Chicken Corn Quesadilla

Ingredients

Corn tortillas

1 Store bought rotisserie chicken

1 tomato, diced

1 4 oz can diced green chilies

grated cheese

butter

sour cream

salsa

Directions

Preheat a griddle to 375*. Remove skin, and pull meat off of the rotisserie chicken. Spread a little butter on the outside of two corn tortillas. Place both of the corn tortillas butter side down on the griddle. Spread some of the green chilies over one tortilla. Then sprinkle cheese and add some chunks of chicken and tomatoes on that same tortilla. Top with other buttered tortilla, once it is cooked, butter side out. When cheese is melted and tortillas cooked remove from griddle. Use a pizza cutter to cut into triangle shapes. Top with sour cream and salsa, enjoy!!

Orange Chicken Teriyaki

Here is another winner when it comes to cooking in the crock pot. I think the thing I like the most about this recipe, besides it's unique wonderful flavor, is that I already had all the ingredients in my kitchen. I love when I don't have to go to the store to make something quick when I don't have the time. So here is a recipe for just those occasions. I hope you like it as much as we did. Oh and I actually cooked this at the hotel when we were living there. I hope the aroma didn't bother the other guests too much. :]

Orange Chicken Teriyaki

Ingredients

2 lbs boneless skinless chicken breasts or tenders
1 large onion, minced

3 teaspoons garlic, minced

1/4 cup braggs liquid aminos

1 cup orange juice

1/4 cup organic brown sugar

1/4 coup honey

1/2 teaspoon ground ginger

1 unpeeled orange, sliced into thin slices

2 tablespoons corn starch

Cooked rice, or quinoa

Directions

Place onions and garlic in crock pot. Place chicken on top. Mix braggs, honey, orange juice, organic brown sugar, corn starch, and ginger together and pour over chicken. Cover with thinly sliced oranges. Cook on high setting for 4 hours or low setting for 8 hours. When chicken is cooked through serve over rice or quinoa, and enjoy!!!

Adapted from betterrecipes.com

Easy Crock Pot Chicken Tacos

The reason 'Easy' is in the title of this recipe is because it is just that easy to make.

I love cooking in the crock pot and having dinner ready, or pretty much ready, when I get home from a busy day. Or when your kitchen and furniture are all over the place. Or when you're living at a hotel. :] This is perfect for one of those occasions. It is packed with flavor and the aroma will make others want to eat dinner with you. Try it, you'll love it!

Easy Crock Pot Chicken Tacos

Ingredients

2 boneless skinless chicken breast

3 tablespoons taco seasoning mix, see below

1/2 cup water

Corn, whole wheat, or Brown rice tortillas

Favorite taco toppings

Directions

Place chicken breasts in crock pot. Mix taco seasoning with water and pour over the top of the chicken breasts, coating completely. Cook on low for 6-8 hours, or high for 4-6 hours. When chicken is cooked through, use two forks to shred chicken. Serve on your choice of tortillas with your favorite toppings and enjoy!!

Taco Seasoning

Ingredients

1/4 teaspoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1/2 teaspoon dried oregano flakes

1/4 teaspoon paprika powder

1 1/2 teaspoon ground cumin

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon cornstarch

Directions

In a small bowl, mix together all ingredients well. Store in an airtight container.

Source: adapted from betterrecipes.com

p.s. I have no idea why there are so many spaced between the lines. I've been trying to fix my last few posts for weeks and I can't figure it out, so sorry. :] Amy

Meatloaf Cup Cakes

A couple of years ago I made these meatloaf cup cakes for dinner on April Fools. I didn't want to make a frosting so I just used ketchup, which my kids always put on their meatloaf anyways. I didn't think that they looked that realistic, but my kids sure did. They thought it was the coolest thing that we were going to have dessert for dinner. Then they ate it and were confused but loved them anyways. The wrappers got a little greasy so that it why I added another wrapper on the outside of the cupcakes. Have fun and Happy April Fools Day tomorrow!

Meatloaf Cup Cakes

Ingredients

2 pounds lean ground beef

2 eggs

1/3 cup ketchup

3-5 tablespoons onion flakes

1 teaspoon salt

20-30 crackers, crumbled- either gluten free or Ritz work the same

Directions Preheat oven to 500* F. Place cup cake wrappers or liners in a cup cake tin. In a large bowl combine all ingredients well. If you need to add more crackers do so here. Form into large balls that will fill the cup cake tins 3/4 of the way full. Bake in oven for 15 to 20 minutes or until they are completely cooked and no longer pink in the center. Use ketchup for frosting, serve and have fun!

Teriyaki Sauce

My favorite teriyaki sauce is one that has pineapple juice added to it. Of course it also has the corn syrup and other things in it too. So I've been looking for a recipe that could help start me in the right direction for a yummy teriyaki sauce that has pineapple in it. I never would have thought that my search would lead me to ehow.com, but it did and that is where I found a recipe. I did of course make changes to it. :] I loved how it turned out! I can't wait to use it as a marinade this summer at BBQ's.

Homemade Teriyaki Sauce

Ingredients

1 cup braggs liquid aminos

2 teaspoons garlic, minced

1/2 cup organic brown sugar

1 tablespoon rice vinegar

1/2 teaspoon ground ginger

1 20oz can of pineapple tidbits in natural syrup

1/4 cup cold water

2 tablespoons cornstarch

Directions

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. Then add the juice from the pineapples, reserve pineapples for later. Boil for 5 more minutes. In a cup mix together cold water and cornstarch. Add to the sauce and boil for another minutes until sauce thickens. Add pineapples to sauce and enjoy!

Teriyaki Sauce with Chicken and Peppers

Ingredients

1 recipe teriyaki sauce

4 boneless skinless chicken breasts, filleted

2 sweet peppers (orange, red, or yellow), sliced

2 cups cooked rice, or quinoa

Directions

Place filleted chicken breasts in a 9X13 inch cooking pan. Pour teriyaki sauce over chicken and place in the fridge for 20 minutes to marinate. Preheat oven to 425*F. Add peppers to chicken and sauce. Stir to coat. Cover cooking pan and bake for 25-30 minutes or until chicken is cooked through. Serve on cooked rice or quinoa and enjoy!

Pulled Rotisserie Chicken Sanwiches

You know those rotisserie chickens that you can buy precooked and hot from the grocery store? Well if you've ever wondered what to do with them, besides just eating the chicken with simple sides, this is the recipe for you. I loved how easy it was. It came together really quickly. The chicken is already cooked for you. The flavor was delicious and unique, which I think is a good thing. My children and my husband loved it.

Pulled Rotisserie Chicken Sandwiches

Ingredients

1 purchased, cooked, rotisserie chicken

1 medium onion, diced

1 tablespoon olive oil, or butter

1/4 cup white vinegar

3/4 cup tomato sauce

1/4 teaspoon dried thyme

2 tablespoons molasses

1 teaspoon salt

1 tablespoon organic brown sugar

3 teaspoons diced green chiles

6 whole wheat rolls, or 12 slices of bread, or spelt bread

pickles

cheese

tomatoes

Directions

Cut the meat from the chicken, discarding the skin and bones. Use two forks or your fingers to pull meat into shreds to equal 4 cups.

In a large skillet cook onion in butter or oil over medium heat until tender. Add vinegar, cook and stir for 1 minute. Stir in tomatos sauce, green chiles, thyme, molasses, salt, and organic brown sugar. Bring to a boil. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls or bread with cheese, pickels, tomatoes, or any topings you like and enjoy!!

modified from orgional recipe found here

Quick and Easy Chicken

I love this chicken! The first time I made it, it had a spicy after taste. My husband, who loves spicy food, loved it! I thought it was good, but I didn't dare give it to my kids. They don't do that well with spicy food. The version I am sharing with you today is the one that I gave to my kids. It is sweet and savory without the extra kick. If you would like to try the extra kick at the end, just add 1 1/2 teaspoons of ground black pepper to the sauce. I know that sounds like it wouldn't really add any kick because it's just pepper, but trust me it really does. However you decide to make it, just make it, you'll love it!

Quick and Easy Chicken

Ingredients

1 tablespoon butter or olive oil

1 onion, chopped

3-4 boneless skinless chicken breasted, cubed

1 large yellow sweet pepper, cut into bite sized pieces

1 large red sweet pepper, but into bite sized pieces

1/2 heaping cup ketchup (gluten free)

7 tablespoons bragg's liquid aminos

1/2 cup honey

6 tablespoons lemon juice

Dash of ground black pepper

1/3 cup cold water

3 teaspoons cornstarch

2 cups cooked rice or quinoa

Directions

Saute onion, chicken, and peppers in butter until peppers are tender crisp and chicken is almost cooked through. In a separate bowl combine, ketchup, braggs, honey, lemon juice, and pepper; mix well until honey dissolves. Pour over chicken and bring to a boil. Cover, reduce heat, and simmer for 25 minutes. In a cup mix cold water with cornstarch until completely dissolved. Add to chicken mixture. Bring back to a boil and stir occasionally. Boil uncovered for 10 minutes until sauce slightly thickens. Pour over cooked rice or quinoa, and enjoy!!

Quick Chicken Stir Fry

I love anything chicken stir fry. When I saw this recipe (which I can't find now so you can look at the original) it looked good and like the name of the recipe, who doesn't like quick meals? It turned out very nice. Your typical, but oh so yummy stir fry. I think the best thing about stir fry is, is that you can use all different kids of vegetables and it will taste good. For the picture I used broccoli and red and yellow small sweet peppers. So just use what ever you have in your fridge.

Quick Chicken Stir Fry

Ingredients

2 tablespoons cornstarch

1 1/4 cups warm to hot water

1/4 cup cold water

1 1/2 teaspoons better than bouillon

2 tablespoons braggs liquid aminos

2 1/2 cups cut up vegetables

2 cloves garlic minced

2 boneless skinless chicken breast, cubed small

1 can sliced water chestnuts (I cut mine up even smaller because my kids don't like them as much, that way they can't even tell they're in it)

2 cups hot cooked rice

Directions

Combine the 1 1/4 cup hot water with the better than bouillon and braggs; set aside. Then combine the 1/4 cup cold water and the cornstarch in a separate cup until smooth; set aside.

In a skillet, cook chicken and garlic until chicken turns white. Add the vegetables and cook until they're tender-crisp, cover and stir occasionally. Add the bouillon mixture to the skillet. When it comes to a boil add the cornstarch mixture. Cook and stir until the mixture thickens. Serve the chicken mixture over the cooked rice and enjoy!!

Vegetable Quesidillas

I hope everyone (that lives in the states) had a great President's Day yesterday. I know we did! It's always nice to get together with family for any holiday.

I've been wanting to find easy and quick dishes that have lots of vegetables in them. I found this recipe and couldn't wait to try it. It was very easy, quick, and the flavor was wonderful! I've made these several times for lunch when I didn't have left overs to eat. :] I added some cooked chicken once too and they were great as a dinner. So there are a few different things you can do with this recipe, and it's gluten free!

Veggie Stuffed Quesadillas

Ingredients

2 small green and/or red sweet peppers, cut into thin strips

1 small onion, diced

2 teaspoons garlic, minced

1 teaspoon butter or olive oil

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 tablespoon parsley

3 tablespoons reduced-fat cream cheese

5 6 to 7 inch whole wheat or brown rice tortillas

salsa

low fat sour cream

Directions
Preheat oven to 425* F. in a large non stick skillet cook sweet peppers, onion, and garlic in butter for 3 to 5 minutes or until they are crisp-tender. Stir in cumin and chili powder, cook and stir for one minute more. Stir in parsley. Set aside. Spread a thin layer of cream cheese over half of 1 side of each tortilla. Top with pepper onion mixture. Fold tortilla in half over peppers, pressing slightly. Repeat with remaining tortillas. Place tortillas on a large baking sheet. Brush tortillas with a little butter. Bake in preheated oven for 5 minutes. Then turn off oven and turn on broil on high for 2 minutes, this makes them nice and crispy. Cut each quesadilla into 4 wedges. Serve warm. Dip in salsa and sour cream, and enjoy!!

Chicken Noodle Soup

A couple of weeks ago all of my children were sick. When I decided to make my mother's chicken noodle soup I couldn't believe that I hadn't shared the recipe with you! It truly is the most wonderful chicken noodle soup I've ever had. The flavors are amazing, and if you don't have a whole chicken on hand it is really easy to substitute with chicken breast. I am, however, a little embarrassed to share this picture with you. I had to use white flour noodle, the last in my house I promise, because I was out of whole wheat egg noodles. When you make it with the wheat noodles the flavor is more Hardy, not mention it is much more healthy for you. :] So on a cold day, like the one we're having today, make some of this chicken noodle soup to warm up your insides and make your home smell wonderful too!

Chicken Noodle Soup

Ingredients

1 whole chicken, or 4 large boneless skinless chicken breast

4 1/2 tablespoons better than bullion

3 1/2 quarts water

1 small onion, diced

1 package whole wheat egg noodles

4 small potatoes, cubed (peeled is optional)

7 carrots, peeled and cubed

1 can green beans

1-2 tablespoons parsley

salt and pepper to taste

Directions

In a large pot, boil chicken in water with onion and better than bullion; covered, until chicken is cooked through and juices run clear. Remove chicken from broth. Add potatoes and carrots and boil for about 15 minutes. Meanwhile, remove chicken from bones and cube. Add noodles, meat, green beans, and parsley to boiling water. Boil, covered, until the noodles are al dente and vegetables are cooked through. Add salt and pepper to your taste, serve and enjoy!

Fun Food Find Friday!!

For our Fun Find today I thought it was about time I shared with you what "Better than Bouillon" is. It is a thick chicken base. I love it for several reasons. First, I love the flavor, it is so much better than normal bouillon, thus the name. Second, it doesn't have any MSG in it. Third, it is organic and only has a few ingredients in it. And fourth, it isn't that expensive. I've used it in many of my recipes. If something calls for a half of a cup of chicken broth I don't like to open a can and waste the rest of it. With Better Than Bouillon you can measure out what you need.

I buy this at Costco.