Our family loves soup and we usually have it a couple times per week during our winter months. Kelly is asking everyone to share their favorite soup recipe, so I thought I would share ours. I got this recipe many years ago when T and I were first married and I'm pretty sure it was in the Chattanooga Times newspaper...one thing I am really looking foward to with our move is having a great newspaper again!
Tuscan Chicken Stew
1 pound chicken breast cut into 1 inch pcs.
1/2 teaspoon crushed dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 teaspoons minced garlic
14 ounces chicken broth
16 ounces rinsed and drained cannellini beans
7 ounces roasted red bell pepper, drained and chopped
3 1/2 cups torn baby spinach
Toss the cut up chickn with the rosemary, salt, and pepper. Brown in the oil over medium-high heat. When browned, add the garlic and saute 1 minute.
Add the chicken, broth, beans and roasted red pepper to the crockpot and cook on low 4-5 hours. Stir in the spinach and cook on low 30 minutes to 1 hour.
So easy and delicious!
One of my goals for 2013 is to continue cutting out as much processed food as possible and keep healthy homemade snacks on hand. The inspiration for this recipe came from the back of a graham cracker box, but I substituted and added whole grains and coconut oil to make it more nutritious. The original recipes uses condensed milk and I couldn't come up with a healthier substitution....any one want to share one ?
Banana Graham Cookie Bars
1 1/2 cups graham crackers finely crushed
1/4 cup flax seed meal
3 Tbsp. wheat germ
1/4 cup whole wheat flour
2 teaspoons baking powder
14 oz. can sweetened condensed milk
1/2 cup coconut oil
3 mashed ripe bananas
1-2 cups dark chocolate chips
1 cup finely chopped almonds
1 cup flaked coconut
1 teaspoon vanilla extract
1. To make the graham cracker crumbs, run them through a food processor or place the graham crackers in a plastic bag and roll a rolling pin over until finely crushed.
2. Preheat the oven to 350 degrees.
3. Mix together the graham cracker crumbs, flax seed, wheat germ, flour, and baking powder.
4. In another bowl, beat sweetened condensed milk, coconut oil, and bananas until smooth. Add vanilla extract. Add crumb mixture and stir until smooth. Fold in chocolate chips, almonds and coconut.
Pour into a greased 13 x 9 pan and bake 30 min or until set.These are so good and got 4 stars from my little ones!
Linking to: Under the table and Dreaming
Posted by Michelle Sparkman on Monday, January 07, 2013