carrots

Homestyle Chicken Noodle Soup

Homestyle Chicken Noodle Soup

Print Recipe
 Homestyle Chicken Noodle Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in the pressure cooker on sauté. Cook the carrots, celery, and onion for 3 minutes or until the carrots and celery are tender and the onion is soft, stirring frequently. Stir in the broth, chicken, water, parsley, thyme, salt, and pepper.
  2. Secure the lid. Cook on high pressure for 12 minutes. Allow the pressure to release naturally for 10 minutes then quickly release any remaining pressure. Remove the pressure cooker lid.
  3. Set the pressure cooker to sauté. Heat until the soup comes to a simmer. Stir in the noodles. Cook for 8 to 10 minutes or until the noodles are tender, stirring frequently.
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Zucchini ­Carrot Bread

Zucchini ­Carrot Bread

By
Stephanie Kinturi

Print Recipe
 Zucchini ­Carrot Bread
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
  2. In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire  whisk.
  3. Sift the dry ingredients into a large bowl.
  4. Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
  5. Pour the batter into the loaf pan and bake for approximately 50­60 minutes or until a toothpick inserted near the center comes out clean.
  6. Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove  from pan and return to rack until completely cooled.
  7. Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.
Recipe Notes

Honey, powdered sugar, optional for garnish

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Chicken and Vegetable Pot Pie

Chicken and Vegetable Pot Pie

Print Recipe
 Chicken and Vegetable Pot Pie
Course Main Dish
Cuisine Greek
Prep Time 35 min
Cook Time 35-45 min
Servings
people
Ingredients
Course Main Dish
Cuisine Greek
Prep Time 35 min
Cook Time 35-45 min
Servings
people
Ingredients
Instructions
  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer to a shallow 1 1/2- to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
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Hearty Chicken and Rice Soup

Hearty Chicken and Rice Soup

Print Recipe
 Hearty Chicken and Rice Soup
This hearty but lean meal will be sure to satisfy everyone in your family!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil.
  2. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes. Stir chicken into the simmering broth; cook until the chicken is no longer pink in the middle, 5 to 10 minutes.
  3. Remove and discard bay leaf. Stir rice and lime juice into the broth; cook and stir just until rice is hot and grains separate, about 1 minute. Garnish with lime slices.
Recipe Notes

Tip: aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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