Ground turkey taco soup

This is a good basic soup

From allrecipes

Turkey Taco Soup

Recipe By:Southern Cali Cook

"Soothing Mexica-themed soup which can be enjoyed as a light meal or with garnishes that can make it more sinful. Freezes well."

Ingredients

·       2 tablespoons olive oil

·       1 1/4 pounds ground turkey

·       1 onion, chopped

·       2 carrots, cut into 1/4 inch rounds

·       2 stalks celery, chopped

·       1 1/2 cups frozen corn

·       5 cloves garlic, chopped

·       1 (1 ounce) package taco seasoning mix

·       1/4 teaspoon ground cumin

·       1/4 teaspoon chili powder

·       1/4 teaspoon dried oregano

·       1/2 bunch chopped fresh cilantro, divided

·       1 (28 ounce) can diced tomatoes with juice

·       1 (15 ounce) can kidney beans, rinsed and drained

·       1 green chile pepper, halved lengthwise

·       1/2 cup sliced black olives

·       3 1/2 cups chicken broth

·       1 cup water, or more as needed

·       1/4 cup lime juice

·       salt and ground black pepper to taste

Directions

1. Heat olive oil in a large pot over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
2. In the same skillet, stir in the onion; cook and stir until the onion is nearly translucent, about 5 minutes. Add the carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
3. Stir in the corn, garlic, taco seasoning, cumin, chili powder, dried oregano, and about 1/4 cup cilantro along with the cooked turkey. Cook and stir until fragrant, about 2 minutes.
4. Mix in the tomatoes, kidney beans, green chile pepper, olives, chicken broth, water, and lime juice. Season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves, and garnish with the remaining cilantro before serving.

Thai Chicken Soup

Made this for dinner tonight - easy, quick and delicious

Thai Chicken Soup
Recipe courtesy of Food Network Kitchen

Thai Chicken Soup
Total Time:
30 min
Prep:
15 min
Cook:
15 min
Yield:4 servings
Level:Easy
Ingredients

1 tablespoon vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons green curry paste
6 cups low-sodium chicken broth
1 15 -ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound), very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro
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Directions

Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Greek Dinner

We made these recipes from Joelle last Sunday and they disappeared - pouf! I thought I'd doubled everything and would have loads of leftovers. I scrambled to hide away plates for latecomers or they would not have eaten.

Classic Rice Pilaf from allrecipes

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cups long-grain white rice

• 3 cups chicken stock
• 1 1/2 teaspoons salt
• 1 pinch saffron (optional)
• 1/4 teaspoon cayenne pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
3. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
4. Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
5. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
6. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

Chicken

From Once upon a chef

Middle Eastern Chicken Kebabs

By Jennifer Segal

Servings 4-6

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes, plus 8 hours to marinate

Ingredients

                  1 cup plain whole milk Greek yogurt

                  2 tablespoons olive oil

                  2 teaspoons paprika

                  1/2 teaspoon cumin

                  1/8 teaspoon cinnamon

                  1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)

                  Zest from one lemon

                  2 tablespoons freshly squeezed lemon juice, from one lemon

                  1-3/4 teaspoons salt

                  1/2 teaspoon freshly ground black pepper

                  5 garlic cloves, minced

                  2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces

                  1 large red onion, cut into wedges

                  Vegetable oil, for greasing the grill

Instructions

                  In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

                  Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

                  Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Nutrition Information

                  Per serving (6 servings)

                  Calories:
350

                  Fat:
15g

                  Saturated fat:
3g

                  Carbohydrates:
6g

                  Sugar:
3g

                  Fiber:
1g

                  Protein:
41g

                  Sodium:
871mg

                        Cholesterol:
186m

Quick Italian Salad

I just made this dressing - it's yummy

from Food Network


Quick Italian Salad
Recipe courtesy of Ree Drummond
Total Time:
20 min
Prep:
20 min

Yield:6 to 8 servings
Level:Easy
Ingredients

Dressing:
1/2 cup olive oil
1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
Salad:
1 head romaine lettuce, roughly chopped
1/2 head iceberg lettuce, chunked
6 whole pepperoncini
1/2 cup whole black olives
1/2 cup whole red cherry tomatoes
1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan
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Directions

For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
Recipe courtesy of Ree Drummond


Read more at: http://www.foodnetwork.com/recipes/ree-drummond/quick-italian-salad.print.html?oc=linkback