Posts Tagged ‘lunch recipe’

Tasteful Tuesday: Chicken, Potato and Wild Rice Soup

Tuesday, January 19th, 2016

Temperatures have started dropping towards the 0°F mark here in Maine, so we have warmth and comfort on our minds! What better way to have both than to incorporate them into a delicious soup that you can enjoy for lunch or dinner with a favorite sandwich or salad.

Keep Calm Soup Bowl

What you’ll need:

  • 1 cup onion, chopped
  • 2 cloves of garlic, minced
  • 3 cups chicken broth
  • 1 1/2 cups russet potato, peeled and cubed
  • 3 cups reduced fat milk
  • 1/3 cup all-purpose flour
  • 10 oz cubed pepper jack or cheddar cheese
  • 3 cups cooked wild rice
  • 2 cups chicken, skinless and roasted
  • Pepper, salt and parsley to taste

Directions:

  1. In a large pot, sauté garlic and onion for about 2 minutes. Add broth and potato and bring to a boil over medium-high heat. Cover and reduce heat, simmer until potato is tender.
  2. In a mixing bowl, combine milk and flour, stirring well with a whisk. Add the milk mixture to the pot and cook for about 5 minutes, or until slightly thick, stirring constantly.
  3. Remove from heat and add cheese, stirring until all the cheese melts. Stir in rice and chicken, and add pepper, salt and parley if desired. Serve and enjoy.

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Tuesday Recipe: Whole Wheat Pizza Dough

Tuesday, January 12th, 2016

Last week we offered three recipes for starting your days off right for the new year, and today we present to you a pizza dough recipe that will satisfy your love for pizza and cut down on your sugar and oil intake at dinner, lunch, or even breakfast – a win-win! Add your favorite toppings for tonight’s meal, or freeze for use later on in the week. Enjoy!Haeger Oven Stone

What you’ll need:

  • 1 (1/4 oz) package active dry yeast
  • 1 cup warm water
  • 2 cups whole wheat flour
  • 1/4 cup wheat germ
  • 1 teaspoon salt
  • 1 tablespoon pure honey

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, dissolve yeast in warm water. Let stand for about 10 minutes, or until creamy.
  3. In a large bowl, combine flour, wheat germ and salt; make a well in the middle, adding honey and yeast mixture. Stir well to combine, cover and set in a warm place for about 5 minutes to rise. Store in an air tight container or storage bag in the freezer, or move on to step 4.
  4. Roll dough on a floured pizza pan or stone and poke a few holes in it with a fork, let sit for about 5 minutes more and then bake in preheated oven for 10-15 minutes. Remove from oven, add desired toppings and bake for about 20 minutes or until crust reaches desired crispiness.

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Tuesday Recipe: Ranch Potato Bake with Cheese

Tuesday, November 10th, 2015

This dish is warm, filling and most important of all: cheesy! Perfect for dinner on cold nights and as leftovers for lunch the next day, this bake can even be made as a side dish for Thanksgiving and other holidays.

Potato Salt & Pepper ShakersWhat you’ll need:

  • 9×13 baking dish
  • Aluminum foil
  • 2 pounds russet potatoes, cubed
  • 2 teaspoons chili powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp butter, cubed
  • 1 (8 oz) package shredded Colby-Jack cheese
  • 1 (8 oz) bottle ranch dressing

Directions:

  1. Preheat oven to 400°F and lightly grease a 9×13 baking dish.
  2. Place the potatoes in the baking dish, season with chili powder, salt and pepper. Evenly distribute the butter over the potatoes.
  3. Cover baking dish with aluminum foil and bake for 1 hour in the preheated oven, or until potatoes are tender.
  4. Remove from oven and mix in the cheese and Ranch dressing.
  5. Place back in the oven to bake for 10 minutes, or until cheese is melted and bubbly. Remove, serve and enjoy!

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