Chicken tortellini soup

While searching online for some soup inspiration like, chicken noodle soup, white chili, etc, I saw a recipe that asked for cheese-filled tortellini with all the ingredients I was thinking of.  So here is a cross between chicken noodle soup and what I had in the pantry.

rotiessere chicken (you know it's my favorite...)
carrots
frozen green beans
canned corn
cheese-filled tortellini
canned chicken broth
water
Italian seasoning
salt and pepper

Cut carrots, boil in two cups of water.  After about 10 minutes of boiling, add a can of chicken broth, two cups of (frozen) tortellini, and (frozen) green beans. Grind black pepper, and shake salt and plenty of Italian seasoning in the soup. Pour in the can of corn and stir in the cubed chicken.  Simmer until everything is heated through.

I especially like the tri-color theme going on in this soup, and Julia liked it too!

Other flavors such as onions and garlic are great additions.  I haven't added them since I'm dealing with acid reflux problems right now...   Click here if you want to see the recipe that inspired my cooking imagination....

{8/29- I've made this soup numerous times with fresh french beans.  Boil the beans and carrots first, drain, add chicken broth and 2 cups of water, the whole can of chicken, canned corn, can of kidney beans, salt, pepper, Italian Seasoning, garlic- and onion powder, etc.  When it boils, bring it to a simmer and add tortellini in the last three minutes of cooking time.}

Oven fried chicken

I found this recipe in a book about acid reflux.  It was probably the way I baked it, but it wasn't anything special.  There was still some flour flecks left on the chicken.  It was definitely light, without the typical browned fried look.
I can't decide if next time I want to forgo the flour or not.  But it was juicy, tender and tasted like chicken!

4 chicken breasts, skinless (with bone or boneless as desired.)
1 c low fat buttermilk
1-2 tsp canola oil
1 cup unbleached flour
2 tsp freshly cracked black pepper
2 tsp kosher salt (regular salt will work too.)
1/4 tsp cayenne pepper
canola cooking spray

Wash and pat dry the chicken.  Marinade the chicken breasts in 1 cup of buttermilk (in a covered bowl) for at least 30 minutes in the fridge.  Preheat the oven to 400 degrees.  Spread 1-2 tsp canola oil on the bottom of a 9x13 (or similar size) baking dish.  In a gallon size bag mix 1 cup flour, 2 tsp salt, 2 tsp black pepper and 1/4 tsp cayenne pepper.  Take the chicken from the fridge, quickly drain the chicken pieces.  One at a time, place the chicken piece in the bag, shake and lay in the baking dish.  Repeat with the others.  Spray canola oil over the tops.  Bake in the oven for 20-25 minutes or until done.

Source: Magee, Elaine.  Tell Me What To Eat If I Have Acid Reflux: Nutrition You Can Live With. "Southern Fried Chicken (oven fried, that is)." Franklin Lakes, NJ: New Page Books, 2002. 128-129.

Raspberry Muffins

With the leftover raspberries, from the pie, I wanted to make some muffins for Thomas.  It took me a while to find a recipe that met all my credentials online, but I found it. 

1-3/4 cups flour (I 1 cup wheat pastry and 3/4 all-purpose)
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
6 oz raspberry yogurt
1/3 c oil
1 egg
1 c raspberries (frozen are okay!)
1/4 c chopped walnuts (my addition)

Grease muffin tin or line with paper liners. Stir flour, sugar, baking powder, -soda together in a bowl.  Blend raspberry yogurt and raspberries into the flour mixture.   In a small bowl whisk the egg and oil.  Stir all ingredients together.  Remember to not over beat.  Spoon batter into the muffin tin and sprinkle the tops with walnut bits. Bake at 400 degrees for about 20 minutes.

The yogurt makes them moist and the raspberries sweet.  It's a great way to add fruit to you baked goods.

(Source: This Mama Cooks! On A Diet, from the book 101 Optimal Life Foods, "Raspberry Yogurt Muffins" by Dave Grotto)

Low Fat Raspberry Yogurt Pie

Finished pie, unchilled.  Topped with a raspberry heart (Grandma liked that extra touch.)

This is a sweet dessert that doesn't take a lot of effort to make.  I brought this one up to Pocatello for my grandma's birthday.  Everyone loved it!  There seems to be quite a few different recipes for yogurt pie, so I combined about three of them. I also made my own crust, which took more time, but it was so worth it!

Crust:
1 1/2 cups graham crackers, crushed
3 T non fat plain yogurt
2 T brown sugar (I wrote it down wrong and just used 2 tsp-- still turned out sweet enough.)
2 tsp cocoa

Blend in a food processor.  Press the ball of graham/sugar/cocoa in a 9 inch pie plate.  Flatten on the bottom and flute on the sides.  Bake in a 350 degree oven for 5-7 minutes.
(Source: Healthier Graham Cracker Crust)

Pie Filling:
12 oz low fat raspberry yogurt
8 oz light whipped topping
1/2 package (1.5 oz) peach gelatin
1 cup slightly crushed raspberries (I used frozen)
Fruit for top of pie

Fold together all the ingredients.  Spoon into crust (I use lots of leftovers because I didn't press out my crust enough) and chill at least three hours before serving.

Set for Life's Potato Salad

I'm not one to follow a recipe.  This time, I was determined to follow the potato salad's recipe to.the.teaspoon!  I did make a couple of adjustments, but really minor. ;) 

6 large potatoes, boiled or baked in skins[*]
4 large eggs, hard boiled
1 small onion, chopped[*]
2 dill pickles, finely chopped
1 cup salad dressing or mayonnaise, fat free[*]
1 tsp mustard (to taste)
1 tsp honey or sugar
1 tsp apple cider vinegar
1 tsp salt
2-4 T milk

Peel potatoes, dice, and boil until tender.  Drain and pour into a large mixing bowl.  Dice four hard boiled eggs, two pickles and one onion.  Add these with the potatoes, gently stir together.  For the dressing, mix dressing, mustard, honey, apple cider vinegar and salt in a medium bowl.  Stir and add 2 T of milk for thinner consistency.  Pour dressing over the potato mixture and combine.  Refrigerate at least three hours, or overnight.
*Now for the changes, I peeled and diced raw potatoes then boiled them.  I used one stalk of green onion.  I also used light Miracle Whip.

We'll see how the gang likes it tomorrow.  It's different from what I usually make (without black olives, Salad Supreme, paprika or black pepper), but the combination of honey and apple cider vinegar will be quite refreshing.

(Merrill, Jane P., and Karen M. Sunderland.  Set for Life. "Potato Salad." Salt Lake City, UT: Sunrise Publishers, 1995. 141.)