We are getting snow again. Going to have the lasagna/mostocolli and italian salad tonight. Had the Turkey soup last night. My IBS had acted up big, so I used tomato juice instead of diced tomatoes to make it a little more soluble and skipped the beans.
Turkey Pasta Soup
1/2 cup small pasta shells
1/2 pound lean ground turkey
1 small onion, chopped
1/2 garlic clove, minced
3 cups chicken broth
1-15 oz. can white navy or cannellini beans, drained
1-14 oz. can diced tomatoes
1 teasp. each of dried basil and oregano
1/2 teasp. pepper
1/4 teasp. salt
Cook pasta according to package directions. Meanwhile, in pot, cook the turkey, onion and garlic until meat is cooked through, and drain. Stir in broth, beans, tomatoes with juice and seasonings. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Drain pasta and add to soup. Cook 5 minutes longer. 4 servings.
Here's another we enjoy that's easy. It's not truly chowder, but somewhat like it.
Creamy Chicken Corn Chowder (for 2)
1 cup chicken broth
2/3 cup cubed, peeled potato
1/2 cup frozen corn
1/4 teasp. minced garlic
1/8 teasp. dried marjoram
1/8 teasp. dried thyme
1/8 teasp. pepper
2 Tablesp. flour
2/3 cup milk
2 oz. shredded chedder
2/3 cup cooked cubed chicken
Combine broth, potatoes, corn, garlic, marjoram, thyme and pepper in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to boil; cook and stir 2 minutes or until slightly thickened. Reduce heat. Stir in cheese until meltedd. Add chicken. Heat through.
And to go with it we sometimes have:
Cheddar and Chive Biscuits (makes about 8)
1/4 cup milk 3 Tablesp. beaten egg, divided 1 cup flour 3/4 teasp. baking powder 1/4 teasp.salt 1/8 teasp. pepper 6 Tablesp. cold butter, cubed 2 Tablesp. minced chives (fresh or dried) 1 tsp. water 1 Tblsp. shredded cheddar cheese
In Small bowl combine milk and 2 T. of egg. set aside. In another bowl, combine flour, baking powder, salt and pepper. Cut in butter until it is coarse crumbs. Stir in milk mixture until just moistened. Stir in cheese and chives. Turn onto lightly floured surface and knead 8-10 times. Pat or roll out to 1/2 inch thickness. Cut with a 2 inch round biscuit cutter. Place on baking sheet sprayed with non-stick spray. Combine remaining egg and water and brush onto biscuits. Sprinkle with additional cheese. Bake in preheated 425 degree oven 8-12 minutes or until golden brown. Serve hot.
