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Monday, October 5, 2009

Warm and Hearty Dinner Recipes

Cabbage Roll Soup

1 lb lean ground beef
29 oz. canned tomatoes
15 oz. canned tomato sauce
1 tsp ground cinnamon (I add atleast 2 tsp)
8 cups fat-free, reduced-sodium chicken broth (you can do beef too)
4 cups water
1 cup uncooked brown rice (I add atleast 1/2 cup more)
6 cups packaged coleslaw mix (shredded cabbage and carrots)
A little salt (optional)

Brown ground beef-drain, add cinnamon. Put in soup pot and add tomatoes, sauce, chicken broth, and water. Bring to a boil, add brown rice and cabbage. Boil 25 minutes.

Chicken and Dumplings
2-3 chicken breasts
2 stalks celery
onion quartered
1 carrot scraped and halfed
2 cloves of garlic
tsp salt
tsp pepper
tarragon (to taste)
4 cups water
3 cups chicken broth
Boil, then lower.
Cook for 45 min. over medium
Remove chicken from broth and set broth aside. (To be honest, sometimes I skip the part of straining the broth and just pull the chicken out, cut it up, and throw out the vegetables that have been cooking. Then I put the chicken back in with new veggies.)
Discard cooked veggies.
Broth back in (Unless you never drained it.)
Add egg noodles to broth or the dumpling recipe below. If you use the egg noodles, cook them in water first.
Onion back in and sliced celery and carrots.
Bring to a boil in broth & then simmer. Cook until tender.

Dumplings
2 cups flour
1TBS baking powder
1 1/4 tsp salt
1 cup plus 2 TBS milk

For dumplings, combine flour, baking powder, 1 1/4 tsp salt, & milk in a medium bowl. Stir well until smooth, then let dough rest for 5-10 min. Roll dough out onto flour surface about 1/2 inch thickness. Cut the dough into 1/2 inch squares & drop each into simmering stock They will swell, then shrink. Simmer 20-30 min. Stir often. While the stock is thickening, the chicken will be cool. Tear into big chunks of chicken.