Lemon Vegetable Orzo Soup

Lemon Chicken & Vegetable Orzo Soup
1 Small Shallot - Minced
Makes: about 6–8 servings
Prep: 15 minutes
Cook: 35–45 minutes

Ingredients 

1 Tablespoon of Olive Oil

2 Boxes of Fat Free Chicken Broth

1 Can of Diced Tomatoes

2 Carrots - Diced

1 Zucchini - Diced

1 Crown of Broccoli - Cut into spoon size pieces

1 Lemon - Juiced

1 Cube of Chicken Bouillon

1 Teaspoon of Goya Seasoning

Salt / Pepper to taste

2 Large Chicken Breasts

3/4 Cup of Orzo

Prep everything before you start
Mince the shallot
Dice the carrots
Dice the zucchini
Cut the broccoli into small, spoon-size florets
Juice the lemon
Cut the chicken breasts into small bite-size pieces

I recommend cutting the chicken before cooking rather than boiling the breasts whole—it'll cook quickly and distribute throughout the soup.

Sauté the chicken
Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the chicken and season lightly with salt and pepper.
Cook for about 4–5 minutes, stirring occasionally. It doesn't need to be completely cooked through yet.
Transfer the chicken to a plate.

Build the soup base
Turn the heat down to medium.
Add the minced shallot and diced carrots to the same pot.
Cook for about 4–5 minutes, stirring occasionally, until the shallot softens and the carrots begin to soften.
4. Add the broth & seasonings

Pour in:
2 boxes fat-free chicken broth
1 can diced tomatoes, including the juice
1 chicken bouillon cube
1 teaspoon Goya seasoning

Return the chicken to the pot.
Bring everything to a gentle boil, then reduce to a simmer.
Cook for about 10 minutes.
Hold off on additional salt for now. The broth, bouillon and Goya can all contain quite a bit of sodium. Taste it toward the end first.

Add the orzo
Stir in:
¾ cup dry orzo
Keep the soup at a gentle simmer and cook for about 7 minutes, stirring occasionally so the orzo doesn't stick to the bottom.

Add the vegetables
Add the:
Broccoli
Zucchini
Continue simmering for another 4–6 minutes, until the orzo is tender and the vegetables are cooked but still have some texture.

Add the lemon
Turn off the heat first, then stir in the juice of 1 lemon.

Taste
Add black pepper and salt only if it needs it.
If you want it even brighter, you can also grate a little of the lemon zest into the soup.
One important orzo tip
Orzo is a little sponge. As the soup sits in the refrigerator, it will continue absorbing broth and can turn your beautiful soup into something closer to an orzo stew.
If you're meal-prepping this for several days, an even better method is to cook the orzo separately, refrigerate it separately, and spoon some into each bowl before adding the hot soup.
And with two whole boxes of broth, you should end up with the kind of lighter, vegetable-packed soup that is really good for leftovers.

Apple Maple Pork Breakfast Sausage

1 Pound Lean Ground Pork
3 Tablespoons of Real Maple Syrup
1/4th Cup of Parsley
1 Teaspoon of Salt
1/8th Teaspoon of Black Pepper
1/4th Teaspoon of Curry Powder
1/8th Teaspoon of Nutmeg
1/8th Teaspoon of Cinnamon

1 Apple - Peeled & minced
1 Tablespoon of Butter or Butter alternative of your choice.

If you like sweet breakfast sausage, this is a must try! Homemade is SO much better. I've tried a few different recipes and finally played around enough to create this. For me, it's a good balance of sweetness & spices without losing the meaty flavor of the pork. :) If pork isn't your thing, of course you can use turkey or chicken. I don't love the texture of ground poultry, which is the only reason I chose pork.

Start off by peeling and mincing your apple.
Melt your butter in a nonstick pan & add the apple when its hot. Sauté apple until its soft & let cool before incorporating into your pork.
Gently mix together all of your ingredients until everything is fully incorporated.
Use a Tablespoon to make 1 - 2 tablespoon patties.

Spray a nonstick pan with olive oil, cook through & enjoy!

Pair with a small steamed sweet potato & sautéed vegetables for a delicious, healthy & filling breakfast to get you going! '

I cook up a batch of these & freeze them for the week. They re-heat well. I microwave them for 30 seconds on each side then add them to my pan. Alternatively you could put them in the fridge at night and reheat in the pan in the morning. If you try to cook them from frozen they will just burn on the outside while staying cold on the inside. Been there, done that. :)

Chocolate Black Bean Cake (GF, Dairy Free) With Chocolate Ganache

 This is actually my husbands favorite chocolate cake recipe and he complains I don't make nearly enough. It's full of healthy carbs & protein, uses natural sweeteners, is GF & Dairy Free (not vegan as it has eggs & honey).

Preheat Oven to 325
Grease a 9" spring loaded cake pan with coconut oil, then dust with cocoa powder. Line bottom with parchment paper, cut to fit. This makes for easy removal.

1 Can (15oz) of Unseasoned Black Beans - rinsed well (If you don't it might taste salty, I made that oops once.)
5 Eggs
1 Teaspoon of Vanilla Extract
1/4 Teaspoon of Salt
7 Tablespoons of Cocoa Powder
1 Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/2 Cup of Honey (I use Raw Honey)
3 Dates, Pitted (If you don't have dates you can use 3 Tbs of Cane Sugar)
7 Tablespoons of Melted Coconut Oil (Melted Butter or Olive Oil can be used if desired)
Add All of your ingredients into your blender, wet ingredients go in first.

Blend until Smooth.
The batter should now look and smell just like normal cake! Isn't that amazing! :)
Pour batter into pan and tap it on the counter a few time to release any air bubbles.

Bake 35 - 45 minutes (Really depends on the oven, my old oven took 45, my new oven takes 35). A toothpick inserted into the center should come out clean.
Once the pan is cool enough, remove cake from pan and let sit to cool completely before adding the ganache.

Dark Chocolate Ganache
6oz of Good Quality Dark Chocolate Chopped into small pieces (I am using a coconut chocolate today just for fun, feel free to try you're favorite flavors here.)
1/2 Cup of Almond Milk (Or any milk or milk replacement of your choice)

To make the chocolate ganache. 1st add the chocolate to a mixing bowl. Then bring the almond milk to a very low simmer, once you see the beginning of a simmer, remove the ganache from the heat & pour it over the chocolate and whisk until smooth. Let the ganache sit for 10 minutes before pouring over the cake.

This cake tastes best when chilled in the refrigerator. Don't attempt to taste it while it's warm. Don't say I didn't warn you because the texture is weird when its warm! Kind of foamy. haha

I added some shredded coconut on top to match the coconut chocolate I used in the ganache. I love topping this with fresh raspberries or strawberries too. You can also add 1 Tsp of flavored liquor to the ganache if you want more then just chocolate & you're not using a flavored chocolate. Maybe a hint of Chambord or Kahlua? :)

Lemon Saffron Rice with Chicken

 If you are a lover of lemon, saffron and smokey paprika, this is a recipe for you. The flavors blend together perfectly to leave you with an unexpected crowd pleaser, this is a very easy recipe for weeknight meals.



1 Tablespoon of Olive Oil
1 Large Shallot - Minced
1 Red Bell Pepper - Diced
1 Teaspoon Minced Garlic
1 Boneless Skinless Chicken Breast
1 Cup of Basmati Rice
1/2 Cup of Water
1/2 Teaspoon of Dried Oregano
1/4 Teaspoon of Salt
1/4 Teaspoon of Saffron Threads
1/2 Teaspoon of Smoked Paprika
1/4 Teaspoon of Ground Black Pepper
1 - 14oz Can of Fat Free Chicken Broth
1 Cup of Frozen Pea's
2 1/2 Tablespoons of Fresh Lemon Juice



Sauté shallots and red pepper on olive oil.
Add garlic & diced chicken breast then sauté a minute more.
Add Rice, water, oregano, salt, pepper and chicken breast.
Bring to a boil, cover, reduce heat to a simmer & simmer for 20 minutes or until rice is cooked.
Stir in the frozen pea's & lemon juice. Cover and let steam a minute more.



Makes 4 Small Servings.

Korean BBQ Pork Stir Fry

 It's stir fry night! :) Who doesn't love a good stir fry! Homemade stir fry sauces are pretty easy & quicker than you think. I have tried too many store bought bottle versions in my early cooking years and never really found one I was in love with. They were all "eh" if you know what I mean. Nothing stood out to me. This recipe is one of a few different stir fry sauces I have, but its probably my favorite. The one thing about homemade vs store bought is that they actually have a restaurant quality taste. I challenge you to find a bottle version that comes close! :) This delicious sauce can be used as a stir fry sauce when thickened with a little cornstarch or you can use as a spare rib marinade for some seriously good ribs, not only that, but its a great break from the traditional BBQ version. Something to surprise your friends & family with come BBQ season. :)

Stir Fry
1 Large/Thick Cut Boneless Pork Chop, cut into slices. I'm using an 8 oz piece for 2 people.
1 Pre-Mixed Package of Stir Fry Vegetables Or Any Stir Fry Vegetables of your choice.

Sauce/Marinade
1/4 Cup Sugar
1 Clove of Garlic Sliced
1/4 Cup Soy Sauce
1/4 Cup Chinese Rice Wine or Pale Dry Sherry
6 oz of Pineapple Juice
3 Tablespoons Sesame Oil
1/4 Teaspoon Red Pepper Flakes *Optional
2 Teaspoons Corn Starch
2 Teaspoons Water

1. In a medium bowl, combine sugar, garlic, soy sauce, rice wine, pineapple juice, sesame oil & red pepper flakes. Whisk together & add the sliced pork. Cover & let marinade for 4 - 6 hours.

2. Heat 2 tablespoons of olive oil in a nonstick pan on medium high heat. Add vegetable and sauté until cooked. Remove from pan & set aside.

*Reserve marinade
3. Remove pork sliced from marinade & add  to pan & cook for about a minute on each side. They should cook pretty fast since they are so thin. When cooked through, remove from pan & set aside.

4. Add marinade to pan & bring to a boil. You want to bring this to a full boil to kill any bacteria from the pork. Do not use without bringing to a boil.

5. In a small mix bowl, mix together 2 teaspoons of cornstarch & 2 teaspoons of water. Whisk mixture into simmering sauce & continue to simmer on low until thick.

7. Serve over rice or noodles.

Chicken Pot Pie Soup

  Fall is almost here! Which means it's soup season! Who doesn't like soup and who doesn't love chicken pot pie? Now these 2 have come together in a lightened up version that will instantly put a smile on your face. 1st because it is soooo good and 2nd because you don't have all the cream and butter that you have in your standard pot pie. But no worried, you won't miss all of that fat one bit. The bite size crusts are my favorite, the whole wheat gives an extra crunch to the texture. I found the cutest pie crust cutters in leaf shapes that I couldn't resist using. You can cut them into any shape you want or just cut them into strips. If you don't have time to make crust. Oyster cracker work great in a pinch. :)

Whole Wheat Crust
1 Cup of Whole Wheat Flour
1/2 Teaspoon of Salt
1/4 Cup & 2 Tablespoons of Vegetable Shortening
If you don't have time to make homemade crust, pillsbury makes a roll out dough. I have used it and it's not my favorite, but it is still good. Oyster crackers would be a good choice too & even easier. :) 

Chicken Pot Pie Soup

2 Cups of cooked diced chicken

6 Cups of chicken stock

2 Potatoes, peeled & diced

2 Carrots, peeled & diced
1 Cup of frozen peas

2 Tablespoons of shallots, minced

1 Cup of fat free milk
1/2 Cup of fat free half & half

2 Tablespoons of cornstarch
Salt & White Pepper to taste

In a large gown, combine 1 cup of  flour and 1 teaspoon of salt. Add the lard and cut in until the mixture resembles course crumbs. Stir in water until mixture forms a ball. Wrap in plastic wrap and refrigerate for 2 - 4 hours. Roll dough out to 1/4 inch thickness and cut into strips or use small cookie cutter to make bite size pieces. Bake at 350 for 15 minutes.

Add olive oil to a large pot and heat to medium high heat. Add minced shallots & sauté until translucent. Add in the chicken stock and bring to a boil then stir in the potatoes & carrots & boil 15 minutes, or until potatoes are tender. Whisk together the milk, 1/2 and 1/2 and cornstarch then stir into the soup. Stir in frozen peas & boil a minute or 2 more. Season to taste with salt & white pepper. I really like the white pepper in this vs black.

Serve soup topped with your bite size crusts & enjoy! :)

Chicken Cacciatore

 Who can resist the sweet smell of garlic, peppers and onions cooking together in this classic italian dish. They are the smells that bring family to the table before you have to call them in. This is a favorite in our house, but something that seems to get made more when the temperature drops and summer moves to fall. It's hearty richness warms the soul. For my vegan/vegetarian friends, this is absolutely wonderful without the chicken, just add 2 additional cups of mushrooms.

Serves 4 - 6
2 Large Chicken Breasts
2 Tablespoons of Olive Oil
2 Cloves of Garlic, Sliced
2 Large Carrots, Diced
1 Cup of Quartered Baby Portobello Mushrooms
1/2 of a Large Sweet Onion, Sliced
2 Large Red Peppers, Sliced
1 Cup of Dry Red Wine.
**Pick a wine you like, I find the flavor is really picked up in the final dish.
2 Teaspoons of Italian Seasoning
1/2 Teaspoon Crushed Red Pepper
1 Jar of Pasta Sauce
Salt & Pepper to taste

1/2 Box Linguini Pasta cooked per directions on the box.

In a large pot or dutch oven, heat your olive oil to medium high heat and add your chicken, brown on each side, then remove. We will add it back to cook it through later.

Sauté your sliced garlic until lightly browned, keep a close eye on it as garlic burns fast. I drop my temperature here just to be on the safe side.

When your garlic is lightly browned add in the carrots, mushrooms, onions & peppers. You might need to add another tablespoon of olive oil here. Sauté a minute to 2 more, just enough to add some extra flavors. When everything is fragrant, add in your wine to deglaze your pot, scraping all of the brown bits off the bottom so they really get into your sauce. I find the flavor of the wine is really picked up in this dish, so pick one you really like. I love oaky cabernets, the oaky flavor add so much to this dish for me. If you like lighter flavored reds or are cooking for a diverse group, I've also used merlot's and pinto noir & this dish is still a winner.

At this point you can stir in your pasta sauce (I'm using a organic marinara), italian seasoning & crushed red pepper. Once everything is mixed together, add your chicken back to the pot & & cover it with sauce. Place a tight fitting lid on your pot and drop your temperature to a simmer.

Simmer covered for 25 minutes.

If your house wasn't smelling amazing before, it will be after 25 minutes. :) Before I serve this, I remove the chicken one more time to shred it & stir it back in. You could always cut the chicken into 4 servings before cooking to omit this step.

Toss with cooked linguini, serve & enjoy! :-P