GREEK LEMON CHICKEN-ORZO SOUP

6 cups low-sodium chicken broth

1/2 cup orzo

1 large egg + 2 egg yolks

Kosher salt and freshly ground black pepper

5 tbsp fresh lemon juice (about 1 1/2 lemons)

1 3/4 cups shredded rotisserie chicken (skin removed)

1 1/4 cups frozen peas and carrots

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.

Meanwhile, whisk together the whole egg, egg yolks, 3/4 teaspoon salt and 1/4 tsp pepper in a medium bowl; whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it gradually into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.

Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Yield: 4 servings

recipe and photo copied from Food Network Magazine 2025

HONEY-VANILLA FROZEN YOGURT

2 cups plain whole-milk Greek yogurt

1 cup heavy cream

2/3 cup sweetened condensed milk 

1 tbsp honey

1 vanilla bean, seeded

honey and pistachios for topping

Blend yogurt, cream, milk, honey and vanilla bean seeds in a food processor until thick and fluffy, 4 minutes. Transfer to a 9x5-inch loaf pan and freeze, stirring halfway through, until firm, about 5 hours. To serve top each serving with some honey and pistachios.

recipe and photo Food Network Magazine 2025

CHILI PASTA SKILLET MEAL

1 lb lean ground beef
3/4 cup chopped onion
1 can (15-oz) kidney beans, rinsed and drained
1 can (14 1/2-oz) Mexican-style diced tomatoes, do not drain
1 can (8-oz) tomato sauce
1/2 cup elbow macaroni, uncooked
1 can (4-oz) diced green chilies, drained
1 tbsp chili powder
1/2 tsp garlic powder
1/2 cup shredded Mexican-blend cheese

In a large skillet cook the ground beef and onion over medium-high heat until the meat is browned.  Stir, using a large spoon to break up the meat as it cooks.  Drain well in a colander.

Return meat/onion mixture to the skillet after it has been wiped out with a paper towel.  Stir in the beans, tomatoes, tomato sauce, macaroni, chilies, chili powder, and garlic powder.  Bring to a boil and reduce the heat to low.  Cover and simmer 20 minutes or until the macaroni is tender.  Stir often during the cooking time.

Remove skillet from the heat and sprinkle the cheese overall.  Let stand a couple of minutes for the cheese to melt.

Serves 4 to 6.

Note: This is also a good recipe for diabetics as the carbs and protein grams are almost equal per serving.

 

file photo for reference

HOT REUBEN CASSEROLE

For those of you who don't know, I also write a health blog about how foods and eating affects our health.  I have posted a few times about how sauerkraut is a healthy food.  If you don't like sauerkraut or you are just starting to try it, give this recipe a try.  Sometimes it is easier to learn to like a food when you aren't eating it by itself.

2 cans (10-oz each) chopped sauerkraut, drained
1 lb thinly sliced corned beef, coarsely chopped
3/4 cup Thousand Island salad dressing
1/2 lb thinly sliced Swiss cheese
5 1/2 cups coarsely crumbled rye bread
1/4 cup butter, melted

In a greased 8 x 11 1/2-inch baking dish or pan, layer the sauerkraut, corned beef, dressing, cheese, and breadcrumbs in the order listed.  Drizzle the butter overall.

Bake casserole uncovered in 375-degree oven for 30 to 40 minutes or until the casserole is heated through and the breadcrumbs are lightly browned.

Note:  I first found this recipe in an old Leisure Arts book of foods good for gifting. If you choose to take this casserole to someone for them to bake later, all you need to give them for directions is the last paragraph of baking instructions above.  Thus the 10-minute variation in cooking time.  When making at home for a family meal the 30 minutes should be long enough.  If made ahead and refrigerated, it may take 40 minutes.

CHRISSY'S TANGY SEAFOOD DIP

I have no idea who Chrissy is, (Teigen probably) but I got this recipe from allrecipes a couple years ago. It is supposedly reminiscent of a dip served at Olive Garden several years ago. I don't eat seafood, so I wouldn't know. I do know, however, that many of you love seafood so perhaps you will enjoy this recipe.

1 cup marinara sauce

1 pkg (8-oz) cream cheese, softened

4-oz (1 cup) white cheddar cheese, shredded

3/4 cup frozen cooked, peeled, deveined, tail-off shrimp (61-70 count), thawed and coarsely chopped

1 can (6-oz) crabmeat, drained and flaked

2 tsp Old Bay seasoning

2 tsp Worcestershire sauce

1/2 tsp black pepper

Chopped fresh parsley, for garnish

Desired dippers. such as crostini, crackers, and/or mini bell pepper halves

Preheat oven to 350-degrees. 

Spread marinara in an even layer in bottom of an 8 or 9-inch baking dish.

In a bowl, stir together cream cheese, cheddar cheese, shrimp, crabmeat, Old Bay seasoning, Worcestershire and pepper. Spoon the mixture over the marinara and spread into an even layer.

Bake 30 to 40 minutes until the top is a golden brown. Remove from oven and let stand 5 to 10 minutes. Garnish with the parsley and serve with the desired dippers.

Yield: 8 servings

file photo 

FRIED CORN AND ONIONS

This is an old recipe from the 1960s.

1/3 cup butter or margarine
2 medium onions, sliced thin
2 12-ounce cans Mexican-style whole kernel corn, drained

Melt butter in skillet.  Add onion; sprinkle with some salt and a dash of pepper.  Cover; cook over low heat 5 minutes, shaking skillet often.  Add the corn; mix.  Heat uncovered 5 minutes, stir often.  Season to taste. Serves 6 to 8.

recipe from this book

QUICK AND EASY PEANUT BUTTER & FUDGE PIE FROM KEEBLERS

This recipe is a recipe from a Keebler's magazine ad that I cut out several years ago.  It is a great make-ahead dessert since he has to freeze overnight but only takes a few minutes to make.

 

Click on photo to enlarge for easier reading.

HEARTY CHICKEN SPAGHETTI CASSEROLE

8 oz uncooked spaghetti, broken into 3-inch pieces

3 cups cubed rotisserie chicken

1 can (10 1/4-oz) condensed cream of chicken soup, undiluted

1 cup 2% milk

1 med onion, chopped

1 cup shredded sharp cheddar cheese, divided

1 cup Swiss cheese divided

1 can (4-oz) mushroom stems and pieces, drained

1/2 cup chopped roasted sweet red peppers

3 tbsp mayonnaise

1 1/2 tsp steak seasoning

1/2 tsp dried basil

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti and add to the chicken mixture, toss to coat. Transfer to a greased 13x9-inch baking dish. Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with the remaining cheeses. Bake until heated through and cheese is melted, 5 to 10 minutes longer.

Yield: 6 servings

file photo of this recipe

CREAMY SEAFOOD PASTA

This recipe is from the Pillsbury Bake-Off contest in 2004.

16-oz uncooked linguine

1 can (18.5-oz) Progresso Traditional New England clam chowder

1 cup milk

1/2 cup shredded Parmesan cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

1 1/2-lb uncooked deveined peeled large shrimp, tail shells removed

1 package (8-oz) sliced fresh mushrooms

4 medium green onions, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 cup chopped fresh parsley

Salt and pepper to taste

1/2 cup shredded Parmesan cheese, if desired

In a 5 to 6-quart Dutch oven, cook linguine as directed on package. Drain well and return to the Dutch oven, cover to keep warm.

Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Cover, blend on medium speed until the mixture is smooth. Set aside.

In a 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Cook shrimp, mushrooms and onion in oil about 5 minutes, stirring frequently, until shrimp turn pink.

Stir in pepper flakes and soup mixture; cook until hot. Stir in parsley, salt and pepper.

Pour over cooked linguine in Dutch oven, tossing gently to coat. Top individual servings with shredded Parmesan cheese, if desired.

Yield: 8 servings

file photo

 

TORTELLINI SALAD

1 lb fresh broccoli florets*

2 cups tightly packed fresh baby spinach leaves, torn into bite-size pieces
1 cup diced red bell pepper
2 pkgs (9-oz each) small cheese-filled tortellini, cooked, drained, cooled
1/4 cup red wine vinegar
2 tbsp olive oil
1 1/2 tsp lemon juice
1 tsp sugar
1 tsp garlic salt

Steam broccoli until crisp tender.

Steam spinach until just wilted.

In a large bowl combine broccoli, spinach, red pepper and tortellini; toss well.

In a small bowl, combine the vinegar, oil, lemon juice, sugar, and garlic salt; blend well.

Pour the dressing over the tortellini and vegetables in the large bowl and toss to coat well.

*May substitute asparagus for broccoli.

Yield 4 servings

file photo