Crockpot Chicken Noodle Soup

The recipe makes enough to feed an army - I'd guess 15 servings, so either make it for a crowd or plan to freeze a bunch. Apologies for the lack of photo - I didn't intent to blog this, but I've been recommending the recipes often so this will give it a home.

Source

Slow Cooker Chicken Noodle Soup

• 8 cups water
• 2 cup carrot, cut into 1/4-inch slices
• 1 medium onion, chopped (I minced in a food processor)
• 2 garlic cloves, minced
• 1 teaspoon poultry seasoning
• 4 teaspoons salt (to taste)
• 1/2 teaspoon fresh ground black pepper, to taste
• 1 (3 1/2 lb) roasting chicken (frozen utility grade is usually the best value - if prepping the night before, just put frozen into pot)
• 1-2 cups frozen veggies (corn, peas, etc)
• 3 cups noodles, uncooked (egg, bowtie, or whatever you like)

Directions

1. In 4-1/2 to 6-quart slow-cooker bowl, combine water, carrots, celery, onion, garlic, poultry seasoning, 4 t salt, 1/2 t pepper.
2. Place whole chicken on top of vegetables.
3. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high 4-5 hours.
4. Transfer chicken to cutting board. Add noodles and frozen veggies to slow-cooker; cover with lid and cook (on low or high) 20 minutes.
5. While noodles cook, remove and discard skin, fat and bones from chicken; shred meat.
6. Skim fat from soup and discard. Return half of chicken to soup to serve. (Reserve the rest of the chicken meat for another use.)

Estimated nutrional content per 1 cup serving (14 servings in above recipe, half the chicken meat added back):
Calories: 112
Fat: 1.4 g (0.3 saturated)
Sodium: 711 mg
Carbs: 16 g (2 g fibre)
Protein: 9.3 g

Greek Feta Pasta

This one doesn't freeze, but it's so quick, easy, and delicious that I have to share it.

Greek Feta Pasta
Serves 4

Ingredients
4 cups pasta (bows, shells, penne, etc.)
2 tablespoons olive oil
2 cloves garlic, minced
1 tsp oregano
1 cup feta cheese, crumbled or diced
1 cup diced tomato or quartered cherry tomatoes
1/3 cup sliced olives

Directions
1. Cook pasta as directed on package.
2. Pour oil into microwave-safe bowl or mug. Add garlic and oregano. Microwave 30 seconds on high to blend flavours. You can do this in a small frying pan on the stove, but the microwave is faster, easier, and less likely to burn.
3. When pasta is cooked, drain and return to pot. Add everything else to it, stir. Eat. Enjoy.

This is a lovely one-dish meal. It's the kind of vegetarian that I don't miss the meat on.

Tomato Bruschetta Pasta

All right, first off: I understand that technically, bruschetta refers to the bread, not the topping, but the topping doesn't have a convenient name.

This is a delicious, seasonal, and incredibly quick dinner recipe that I threw together tonight for dinner.

 

Tomato Bruschetta Pasta

Serves 2.

Ingredients:

1 cup pasta (measured raw), cooked as directed on package

1 tomato

1 clove garlic

1 tbsp fresh basil leaves

drizzle olive oil (about 1 tsp)

salt to taste

Parmesan

Directions:

1. Boil water and begin cooking pasta.

2. Meanwhile, combine tomato, garlic, basil, olive oil, and salt in food processor or blender. Puree to a consistency that pleases you.  Let sit while the pasta finishes cooking.

3. Divide pasta into 2 bowls. Split sauce over pasta. Garnish with Parmesan.