Easy and Quick Recipes

Meatball Soup Recipe Ingredients 2 Tbsp olive oil  1 medium onion  3-4 med (1/2 lb) carrots  3 stalks (1/3 bunch) celery  4 cloves garlic  1 (28 oz) can diced tomatoes  1 (28 oz) can tomato sauce  2 lg cubes beef bouillon  4 cups water  6 oz. dry pasta  26 (1/2 batch) turkey meatballs  ½ bunch fresh parsley  5 oz. parmesan  Directions Wash, peel and dice the vegetables for the mirepoix (carrot, celery, onion, garlic). Cook them in a large pot with olive oil over medium heat until softened (5-10 minutes). Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through. While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked. Serve each bowl of soup with freshly grated parmesa...

Ingredients 3 cups cubed ripe pineapple, divided 1 can (14.5 oz.) reduced-sodium chicken broth 2 quarter-size slices fresh ginger 1 large garlic clove, smashed 1 1/2 cups lemon verbena leaves 1 tablespoon fish sauce 8 ounces boned, skinned chicken thighs, cubed 1 cup trimmed clamshell mushrooms 1 tomato, halved and seeded, then cubed 1 green onion, sliced diagonally 1/2 serrano chile, sliced Directions 1. Whirl 1 cup pineapple with 3 cups of water until smooth, about 1 minute. Strain liquid into a 4 qt. pot. 2. Add broth, ginger, garlic, and verbena leaves. Simmer over medium heat, covered, until flavors have melded, 10 to 15 minutes. 3. Strain mixture again, discard solids, and return to pot. Add remaining 2 cups pineapple along with the remaining ingredients and cook over medium heat until chicken is firm, about 10 minutes.

Ingredients 1 whole chicken (3 to 4 pounds), giblets and liver discarded 1 pound carrots, sliced 1/2 inch thick 1 pound parsnips, sliced 1/2 inch thick 2 medium onions, cut into thin wedges 4 teaspoons coarse salt Cooked wide egg noodles, for serving Directions In a large pot, combine chicken, carrots, parsnips, and onions. Add water to just cover. Stir in salt. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is cooked through, about 35 minutes (skim off foam). Transfer chicken to a plate to cool; refrigerate (see note, below). To serve soup, add noodles to broth, and season with salt, if desired. Note To store, pull meat from bones, keeping chicken breasts whole and tearing dark meat into bite-size pieces (discard skin and bones). Refrigerate in separate airtight containers for up to 2 days. Prep Time: 10 minutes Total Time: 55 minutes Serves: 8

Ingredients Coarse salt and ground pepper 8 ounces rice noodles 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 piece fresh lemongrass (3 inches), smashed, or 3 sticks dried lemongrass 1 piece peeled fresh ginger (1 inch), cut into matchsticks 2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced crosswise 8 ounces snow peas, trimmed and halved 2 tablespoons fresh lime juice, plus lime wedges for serving 1/4 cup fresh mint leaves Asian chile sauce (such as Sriracha), for serving (optional) Directions In a large pot of boiling salted water, cook noodles according to package instructions. Drain noodles. In a saucepan, combine chicken broth, lemongrass, ginger, and 3 cups water. Bring to a boil; reduce to a simmer, cover, and cook until fragrant, 10 minutes. Using a fine-mesh sieve, strain broth and return to saucepan. Add chicken and snow peas and simmer until chicken is cooked through and snow peas are crisp-tender, 2 t...

Ingredients 2 tablespoons vegetable oil 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups) 1 medium onion, chopped 1 box (10 ounces) frozen corn, thawed 1 1/2 teaspoons curry powder Coarse salt and ground pepper 2 cans (14.5 ounces each) vegetable broth 1/2 cup heavy cream Directions In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil). Prep Time: 15 minutes Total Time: 40 minutes Serves: 4

Ingredients 2 tablespoons vegetable oil 2 onions, chopped 4 cloves garlic, minced 1 (28 ounce) can stewed tomatoes 3 cups chicken stock 1/4 cup tomato paste 1/4 teaspoon pepper Directions Heat oil in saucepan, over medium heat. Cook onions and garlic until softened. Add tomatoes, stock, tomato paste and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using immersion blender or food processor, puree (optional).

Ingredients 1 (14 ounce) can beef broth 1 (14 1/2 ounce) can diced tomatoes with onion and garlic or 1 (14 1/2 ounce) can Italian-style stewed tomatoes 1 1/2 cups water 1/2 teaspoon italian seasoning, crushed 8 ounces packages frozen italian style cooked meatballs, or your own from the freezer,about 8 1/2 cup small dry pasta, such as ditalini or 1/2 cup orzo pasta (elbows are ok) 1 cup loose pack, frozen mixed vegetables 1 tablespoon finely shredded parmesan cheese or 1 tablespoon grated parmesan cheese Directions Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling. Add meatballs, pasta and frozen veggies. Return to boiling, reduce heat. Simmer covered, about 10 minutes or till pasta and veggies are tender. Ladle soup into bowls and sprinkle with cheese.

Ingredients 1 tablespoon olive oil 2 carrots, chopped 1 large onion, finely chopped 4 1/2 cups vegetable stock 1 (14 ounce) can chopped tomatoes 7 ounces frozen peas (or rinsed canned beans) 9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup ) 1/2 cup basil leaves (optional) grated parmesan cheese Directions Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Ingredients 4 cups   low-sodium chicken broth 2  16-oz. bags frozen corn 1  onion, finely chopped 1  red bell pepper, seeded and diced 2  carrots, cut into 1/4-inch rounds 2  russet potatoes, diced 1  bay leaf Salt and pepper 1 pound   medium shrimp, peeled and deveined 1/2 cup   heavy cream, optional 1/4 cup   chopped fresh parsley Preparation 1. Combine chicken broth, corn, onion, bell pepper, carrots, potatoes, bay leaf, 1 cup water and 1 tsp. salt in slow cooker. Cover and cook on low until vegetables are tender, about 6 hours. 2. Puree 3 cups of soup in a blender and return to slow cooker. Stir in shrimp. Cover and cook until shrimp are pink and firm, 10 to 15 minutes. Stir in cream, if desired, and cook until warmed through, about 2 minutes. Season with salt and pepper, sprinkle with parsley and serve.

Ingredients 2 cups   water 1  (32-ounce) carton fat-free, lower-sodium chicken broth {Check for Gluten} 1 tablespoon   olive oil 1/2 cup   chopped onion 1/2 cup   chopped celery 1  medium carrot, chopped 1/2 teaspoon   salt 1/2 teaspoon   freshly ground black pepper 6 ounces   gluten-free fusilli (short twisted spaghetti) 2 1/2 cups   shredded skinless, boneless rotisserie chicken breast {Check for Gluten} 2 tablespoons   chopped fresh flat-leaf parsley Preparation 1. Combine 2 cups water and chicken broth in a microwave-safe dish, and microwave at HIGH 5 minutes. 2. While broth mixture heats, heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, carrot, salt, and pepper; sauté 3 minutes or until almost tender. Add hot broth mixture and pasta; bring to a boil. Cook 7 minutes or until pasta is almost al dente. Stir in chicken; cook 1 minute or until thoroughly heated. St...

Ingredients 6  slices center-cut bacon, chopped 1 cup   prechopped onion 1/2 cup   prechopped celery 1 teaspoon   chopped fresh thyme 1  garlic clove, minced 4 cups   fresh or frozen corn kernels, thawed 2 cups   fat-free, lower-sodium chicken broth 3/4 pound   peeled and deveined medium shrimp 1/3 cup   half-and-half 1/4 teaspoon   ground black pepper 1/8 teaspoon   salt Preparation 1. Heat a large Dutch oven over medium-high heat. Add bacon to pan; saute 4 minutes or until the bacon begins to brown. Remove 2 slices bacon. Drain on paper towels. Add onion and next 3 ingredients (through minced garlic) to pan, and saute for 2 minutes. Add corn, and cook 2 minutes, stirring occasionally. Add broth; bring to a boil, and cook for 4 minutes. 2. Place 2 cups of corn mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure lid on blender. Place a clean towel over opening in...

Ingredients 3  quarts fat-skimmed chicken broth 2  stalks fresh lemon grass (each 12 to 18 in. long), or 6 thin strips lemon peel (each 1/2 in. by 3 in.; yellow part only) 12  thin (quarter-size) slices fresh ginger 6  or 7 fresh jalapeño chilies (3 to 3 1/2 oz. total) 1 1/4 pounds   cabbage 8 ounces   mushrooms 2  carrots (8 oz. total) 2 pounds   boned, skinned chicken breast halves 4  cloves garlic, peeled and chopped 1  can (14 1/2 oz.) diced tomatoes About 1/2 cup lemon juice About 2 tablespoons Asian fish sauce (nam pla or nuoc mam) or soy sauce 1/3 cup   thinly sliced green onions 5 cups   hot cooked rice 2  lemons (5 oz. each), cut into wedges 1 1/2 cups   chopped fresh cilantro Preparation 1. In an 8- to 10-quart pan, bring broth to a boil over high heat. Meanwhile, pull off and discard coarse outer layers from lemon grass and trim off and discard stem ends; rinse lemon grass. Cut ea...