Good For You Chicken Soup

Don't let the name of this soup fool you because it's SO good! In an attempt to be somewhat healthy one night (HA!) for dinner, I threw together this soup for the fam. Usually I love a cream based soup but let me tell you that I didn't miss it one bit! I had TWO bowls of this yumminess without blinking an eye! This is a perfect thing to keep on hand during the colder months when you need something quick to knock the chill off. I put my spinach in using the whole leaves but if you're not that big of a spinach fan, then by all means, cut it into smaller pieces. The next time I make it, I may add some tomatoes. Whichever way you do it....just do it!

Good For You Chicken Soup



2 chicken breasts ~ sliced in half horizontally
2 yellow squash ~ large dice
1 - 2 zucchini ~ large dice
1 small red onion ~ diced
1 clove garlic ~ minced
1 cup large diced carrots
2 cups large diced Yukon Gold potatoes
2 32-ounce containers chicken stock
3 handfuls fresh spinach
Salt & pepper to taste

Season chicken with salt and pepper (I also used an all purpose seasoning).

Heat a grill pan over medium heat and cook chicken on both sides until done. About 5 - 6 minutes per side.

Remove from the heat and allow chicken to sit in the pan.

In a large dutch oven, drizzle a little olive oil then add the diced onion and garlic. Cook for about 5 minutes.

Add in the rest of the veggies, chicken stock some salt and pepper (and more seasoning, if desired) and bring to a boil.

Reduce heat to medium and allow to cook for about 30 minutes, or until the potatoes are done.

Remove from heat.

Cut chicken into large diced pieces and add to the pot.

Stir in the spinach and stir to combine and heat through.

 

It's soup makin' time!

 

Season and grill your chicken.

 

Saute the onion and garlic in some olive oil.

 

Then throw in the rest of your veggies.

 

Then add the chicken stock. 

Cook for 30 minutes.

 

Finally add the diced, cooked chicken 

and the spinach. Stir and heat through.

 

YUM!

Shuffled Vegetables

If you're looking for a yummy side dish and are tired of the same old frozen veggies on your table, then look no more. These are fantastic! Just slice and layer these vertically (does that make sense?) in the pan and throw on some salt and pepper and then some cheese. You could switch up the veggies to whatever you like but I have to say the combo of the squash and the tomato was super good! And it's so pretty! And you can adjust the amount to fit more or less people, too! And all around great side dish!

Shuffled Vegetables



1 yellow squash
1 zucchini
1 medium onion
1 large tomato
1 medium potato (I used a Yukon Gold)
2 cloves garlic ~ minced
Salt and pepper to taste
2 cups grated Monterrey Jack cheese

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

Slice all veggies about 1/8 inch thick. Make sure they are all the same thickness so they cook evenly.

Stack the veggies in random order in the pan on their sides or ends. You don't want them flat in the pan.

Sprinkle veggies with minced garlic.

Cover with foil and bake for 30 minutes.

Remove foil and sprinkle with cheese. Replace foil and bake another 15 minutes. 

 

Here's all you need!

 

Slice and dice!

 

Add the garlic then season and layer.

 

Bake for a while then add some cheese.

 

So yummy, guys!

Chicken & Rosemary Squash Soup

This little soup turned out to be so easy and so good. It made a nice pot full and served with warm french bread or crunchy croutons...it's just perfect! If you don't have gnocchi on hand, use noodles or rice...just adjust your cooking time. A really yummy soup!

Chicken & Rosemary Squash Soup



2 32-ounce packages chicken stock
2 - 3 boneless, skinless chicken breasts
1 medium onion ~ diced
2 cloves garlic ~ minced
1 cup chopped carrots
2 medium zucchini ~ large dice
2 medium yellow squash ~ large dice
1 16-ounce package gnocchi (use half and freeze the rest)
2 teaspoons dried roasemary
salt and pepper to taste

In a large stock pot, saute the onion, carrots and garlic in a little olive oil for about 5 minutes.

Pour in the chicken stock.

Add the chicken breasts and seasonings and cook until chicken is done, about 20 minutes.

Remove chicken from the pot to a plate and allow to cool. 

Add the chopped zucchini, yellow squash and gnocchi to the pot and cook until done. The gnocchi will rise to the top when done. 

Shred the chicken into large bite-sized pieces then add to the pot.

Allow soup to heat through.


 
Let's cook!

 
In a large stock pot, saute the onion, 
carrots and garlic in a little olive oil 
for about 5 minutes.

 
Dice the squash and zucchini.

 
Add the chicken to the pot along 
with the seasonings, and allow the 
chicken to cook until done. remove 
the chicken to a plate to cool for a bit. 
Shred.

 
Add the chopped squash, zucchini 
and gnocchi to the pot and let cook 
until gnocchi floats to the top.

 
Add the shredded chicken and stir. 
Heat through.

 
Enjoy!

This is a dish my friend Sharron is famous for. She makes this for holiday dinners and special occasions. I asked her if I could feature it here on SFFS and she graciously said yes. This is one of those side dishes that is creamy and comforting and oh so good! If you're not a thyme lover, then you can of course, leave it out and this little item is just as good!

Squash Posh

 

2 lbs yellow squash cut in bite size pieces
1 medium chopped yellow onion
salt & pepper to taste
2 eggs
1 tsp thyme leaves
1 c mayonnaise
1 1/2 cups grated Monterrey Jack cheese
1/2 stick butter - softened
Cook squash and onion together in boiling water until tender - do not overcook.
 
Drain and set aside.
 
Beat together the eggs, mayo and thyme (if using).
 
Combine all ingredients and spoon into a greased casserole dish. Sprinkle with  cheese and dot with butter.

Bake at 375 degrees for 30 - 45 minutes until hot and bubbly.

Here's what you need for this yummy dish.

Boil the squash and onion until 

tender but not overcooked.

Combine the eggs, mayo and thyme, if using.

Pour the mayo mixture over the cooked veggies.

Pour into a greased casserole dish. 

Top with the cheese and butter.

And bake!!!

 

 

A long time ago, IT Guy's sister told me about this dish. She and her husband had a big garden and the following recipe is how they used to prepare their summer squash. You've GOT to try this. Even if you think you don't like squash, try it! So, so good...and easy! You can do this for just a couple of people or a whole bunch. No specific amounts required!!

Baked Squash 
with Cheese and Salsa



Yellow crook-neck squash
Salsa
Shredded cheddar cheese
Salt and pepper
Olive oil

Wash and slice the squash down the middle so you two have equal halves.

Scoop out the seeds.

Place the squash in a baking dish then drizzle with olive oil then salt and pepper.

Fill the cavity of each squash with cheese.

Cover with foil and bake for about 20 minutes.

Remove foil and add some salsa on top of each squash half, replace foil then return to the oven for another 10 minutes or so.

Here's the goods.

Slice each squash and scoop out the seeds.

Drizzle with olive oil then 

salt and pepper each half.

Fill with cheese.

Cover with foil then bake.

Add salsa then bake for another 10 minutes or so. 

Then eat 'em up!