Chicken Soup

Ingredients
4-5 boneless chicken breast or with bone
4- peeled carrots diced
3 celery stalks diced
1 onion chopped
1 teaspoon of salt
1 teaspoon black pepper
1 bay leave
3 quarts of chicken broth
2 cups of rice

Dice chicken and place in a pot of preheated olive oil
If chicken has bone cook as is
Cook until chicken is not pink
Place chicken in a bowl and put carrots, celery and onion
in the same olive oiled pot cook for 5 minutes
Add chicken broth and cook for an hour
In a separate pot add 4 cups of water until it comes to a boil and then add rice
Bring to a boil then simmer with top on (25 minutes)

When cooking chicken with bones shred the chicken and be careful for the bones and place
 in the pot with broth, carrots, celery and onion.
Take out bay leave.
Add rice to soup or add rice then broth to each bowl of soup.

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Weekend Delights

Cinnamon Buns
1 can of Pillsbury Biscuits
1/2 stick of melted butter
1/4 cup of cinnamon
1/2 cup of sugar

Mix sugar and cinnamon together in a bowl
 Put melted butter in a bowl
Dip each biscuit in the butter then in the cinnamon and sugar mix
Place in a baking pan and bake according to Pillsbury directions on the can

Icing optional
Sugar Glaze
1-1/2 cups of powered sugar
2 to 3 tablespoons of non or low fat milk
1 teaspoon (capful) of vanilla

Preparation
Combine powered sugar, 2 tablespoon of milk and vanilla in a small bowl
If glaze is to thick add the remaining milk

French Toast
4 slices of bread (potato) used for this recipe
1 cup of milk
1 egg
1 teaspoon (capful) of vanilla
1 cup of brown sugar

Mix egg, milk and vanilla in one bowl
Dip bread into the bowl
Place each dipped bread into pan with a generous amount of butter
Cook for 30 seconds flip and add brown sugar cover well
 Flip and do the same to the other side
 Cook until bread is not soggy, but don't over cook.

Homemade Syrup
1 cup of brown sugar
1 cup of white sugar
1 cup of water
pinch of salt
1/2 capful of vanilla or maple abstract
cook until boils

Save the remaining in the refrigerator

You will need very little syrup for the french toast
I guarantee you will never eat french toast any other
way!

Barbecue Meatloaf

Ingredients:


1 pound ground veal
1 pound ground pork
1 package Lipton Onion Soup Mix
1/2 cup of bread crumbs
1 pinch of kosher salt
1/4 teaspoon black pepper
1 cup barbecue sauce
1 egg

Preparation and Cooking Instructions:


- Preheat oven 350 degrees
- Put meat in mixing bowl; add soup mix, bread crumbs, salt & pepper, egg
  and 1/2 cup barbecue sauce.
- Mix thoroughly and shape the meat as a loaf and place in an oven safe
   casserole dish.
-  Brush 1/4 cup barbecue sauce all over the outside of the meatloaf.
-  Bake for 45minutes, until the middle of the inside of the loaf is not pink.

Optional:


Serve the rest of the barbecue sauce or some ketchup with the meatloaf.
Ground turkey maybe substituted for ground meats.

Pork Chops with Apples

Ingredients:


5-6 pork chops
2 eggs
2 cups bread crumbs
1 teaspoon salt (kosher)
1 teaspoon black pepper (fresh ground)
1 cup brown sugar
2 apples skinned and sliced
1/2 cup of olive oil

Preparation and Cooking Instructions:


- Preheat oven 350 degrees
- Sprinkle salt and pepper on chops
- Mix eggs in bowl, dip chops in egg mixture
- Place bread crumbs in bowl, dip pork chops in bread crumbs
- Place chops in olive oiled casserole dish
- Add brown sugar and apples on top of breaded pork chops
- Bake for 45 minutes

Chicken and Tortellini with Arugula or Spinach

What is required to make this yummy meal.
Ingredients
1 1/2 pd. of tortellini pasta
4 large boneless chicken breast  
3 gloves of garlic or a tbl spoon of jarred garlic
1 large lemon
1/2 teaspoon of kosher salt
1/2 teaspoon of pepper (used mixed fresh peppercorns)
2 cups of Arugula or spinach
1/2 cup of parmesan cheese 
2 tablespoons of olive oil

Preparation

In a large skillet add two tbl spoons of olive oil cube chicken and place in skillet.
Cook 5 minutes then add squeezed lemon (use a squeezer you will get the most out
of your lemon) also you will zest the lemon first and add to the skillet. 
Continue cooking until chicken is done.


In a large pot fill the pot with water 3/4 of the way. Add pasta when the water comes to
a boil cook for 3 minutes and add arugula or spinach for another 2-3
minutes. Add some of the water from the pot about 1/2 cup to the chicken.
Drain pasta and veggie and add in the skillet with the chicken.
Add parmesan cheese toss and serve.


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