10-minute Veggie Pilaf

www.hy-vee.com

This looks like a nice compliment to any weekday meal.  Also, a nice way to add in some more veggies in your diet.

Ingredients:
1 (12 oz) bag Hy-vee Steam Quick brown rice
1 tsp Hy-vee select olive oil
1 cup frozen pepper stif-fry blend
1 1/2 cup frozen Hy-vee mixed vegetables
1 Tbs. chopped fresh basil or oregano
salt and pepper

• Prepare rice according to package directions
• Heat oil in  a nonstick skillet over medium-high heat and add stir-fry blend and mixed veggies.  Cook 2 minutes, stirring occasionally.
• Stir in prepared rice and basil.  Season with salt and pepper.

Tupps Tidbits ~  easy, quick...you do not need to use fresh basil or oregano..dried works

Disappointed, I thought this would be bursting with veggie flavor but it was bland, we should have halved the recipe it made so much!  NOT A KEEPER!

Minestrone Soup I

www.allrecipes.com

Since December was so chilly, we ended up trying out 3 new soup recipes at the end of 2013.  This is our 3rd try!  Minestrone is a thick hearty soup of Italian origin made with vegetables, often with addition of pasta or rice. They say here is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season  or you have in the house.  This looks low calorie, healthy and good for you....can't wait to try it!

Ingredients:
4 Tbs. margarine
3/4 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped carrots
1 (19 ounce) can cannellini beans
1/2 cup shredded cabbage
1 (14.5 ounce) can stewed tomatoes
1 Tbs. tomato paste
1 1/2 cups cubed potatoes
1 quart chicken broth
2 cloves garlic, minced
2 Tbs. dried parsley
1 tsp. salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese

Directions:

• Melt margarine in heavy pot over medium heat.  Add onion, celery, and carrots, saute for a few  minutes.
• Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot.  Bring to a boil, cover,  and reduce heat.  Simmer for approximately 1 hour until  vegetables are barely tender.
• Add pasta, and simmer for 30 minutes more.  Correct seasoning, and serve hot with grated cheese.

Tupps Tidbits ~  you could substitute rice for pasta or even add some spinach for added vegetables

Soup number 3 was a winner. We both loved it and it made awesome leftovers for reheating. It was very hearty, healthy & yummy! KEEPER at our house.  It was so good we forgot to take a final picture.

Zesty Chicken Corn Chowder--

www.readyseteat.com

Happy 2014!  We are staring off the year with some pretty cold conditions in MN.  Let's hope this soup warms us up!  It has a Mexican type zest to it  and looks easy to make.

Ingredients:
2 Tbs. Fleischmann's made with Olive Oil Spread
1 pound boneless skinless chicken breasts, cut into small pieces
1 cup chopped onion
1 tsp. ground cumin
1 can(10-3/4 oz. each) reduced sodium condensed cream of chicken soup
1 can (10 oz. each) Ro-Tel Original Diced Tomatoes & Green Chiles, undrained
1 cup frozen whole kernel corn
1/2 cup water

Directions:

• Melt margarine in large saucepan on medium high heat.  Add chicken and onion; cook 4 to 5 minutes or until chicken is no longer pink and onion is tender.
• Add cumin; cook and stir 1 minute.  Add remaining ingredients.  Increase heat to high, cover and bring to a boil.  Reduce to medium low and simmer for 10 minutes.

Tupps Tidbits ~ I thought Ro-Tel was only for cheese dip.....

WHOA! One tsp of cumin...yea it was pretty strong cumin! The soup had a little "zest" or "kick" to it and it was not that bad, but definitely NOT A KEEPER!