Ingredients:

• 4 cups cooked, cubed chicken breast meat
• 1 cup onion, chopped
• 2/3 cup mushrooms, sliced
• 1 ½ cups carrots, chopped
• 6 cups chicken stock
• 1 tsp dried sage
• 1 tsp dried basil
• 1 tsp garlic salt
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked red potatoes, diced
• 1/2 cup celery, chopped
• 1/8 cup all-purpose flour
• Handful of fresh parsley, chopped

Instructions:
In a frying pan, sauté chopped onion until soft and translucent.

In a large saucepan combine chicken, mushrooms, sautéed onion, carrots and chicken stock. Over medium heat, simmer for about 10 minutes or until the carrots are cooked.

Add the herbs, garlic salt and mixed vegetables, potatoes and celery and cook for a further few minutes until heated through. Stir in the flour und heat for a minute until sauce begins to thicken. Sprinkle with fresh parsley and serve immediately.

Other Posts You May Enjoy

• Microwavable Soup with Spring Herbs
• St Patrick’s Day Lime Punch
• Banana and Mango Delight
• Nutritious Red Rice Salad
• Valentine’s Day Smoked Oysters and Bacon Appetizer

• 1 can (19oz) white kidney beans, drained and rinsed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp dried oregano, crumbled
• 1 clove garlic, pressed
• ½ tsp salt
• ¼ tsp pepper
• Handful of freshly chopped parsley

Instructions:
Place all ingredients in a blender or food processor and blend until smooth. Transfer to a nice serving dish, sprinkle with parsley and serve with cut up raw vegetable sticks and pita bread.

Other Posts You May Enjoy

• Vegetarian Curry with Crunchy Cashews
• Easy Romantic Valentine’s Seafood Pasta
• Quick and Easy Halloween Chili
• Microwavable Soup with Spring Herbs
• Nutritious Red Rice Salad

Ingredients:

• 2 tbsp unsalted butter
• 1 cup celery leaves, chopped
• 1 small onion, chopped
• ½ cup fresh parsley, chopped with tough stems removed
• 1 cup of peeled and diced potato
• 3 cups vegetable or chicken stock
• ½ cup dill sprigs, tough stems removed

Instructions:
Place the butter in a microwave-safe large dish and microwave uncovered for about 2 minutes on full power. Add the celery leaves, onion and potato and combine well. Microwave for a further three minutes.

Add 2 cups of stock, stir well and cover. Microwave for about 6 minutes on full power.

Pour the soup into a food processor or blender, add the herbs (dill and parsley) and purée briefly. Transfer back into the microwave-safe dish, stir in the remaining stock, cover and microwave for a further 3 minutes. Stir well and serve immediately.

Other Posts You May Enjoy

• St Patrick’s Day Stew
• Homemade Fish Fingers
• Pasta with Peas and Prosciutto
• Nutritious Red Rice Salad
• Spaghetti with Spinach Sauce

• 1 cup basmati rice
• 6 radishes, halved and sliced
• ½ cup red pepper, diced
• ½ cup red onion, diced
• 2 cooked beets, sliced (about 1 ½ cups)
• ¼ cup fresh chives, snipped
• 2 tbsp fresh dill, chopped

Dressing:

• ¼ cup white wine vinegar
• 2 tbsp prepared horseradish
• 1 tbsp whole-grain mustard
• 1 tsp salt
• 1 tsp sugar
• Black pepper to taste
• ½ cup olive oil

Instructions:
Cook basmati rice according to package instructions. You should have about 3 cups of cooked rice. Allow rice to cool.

In a large serving bowl, combine rice, pepper, onion, beets, radishes, chives and dill.

In a separate small bowl, whisk together vinegar, horseradish, mustard, sugar, salt and pepper. Add the olive oil gradually and whisk until the dressing has a smooth texture.

Pour the dressing over the rice and combine well. Cover and chill for a few hours.

Other Posts You May Enjoy

• Crunchy Apple Burgers
• Microwavable Soup with Spring Herbs
• Pasta with Peas and Prosciutto
• Easy Romantic Valentine’s Seafood Pasta
• St Patrick’s Day Stew

Instructions:
Heat the olive oil in a skillet. Add garlic and onions and sauté until onions are translucent. Add peppers and beans, taco seasoning and spices. Sauté for a further few minutes, then add tomato sauce, tomato paste and vegetable broth. Mix well.

Simmer until the chili mixture thickens, approximately 45 minutes. Season with pepper and salt and serve with grated cheese and tortilla chips.

Other Posts You May Enjoy

• Healthy White Bean Dip
• Marvelous Meat Munchers
• Fruited Holiday Rib Roast
• Nutritious Red Rice Salad
• Spaghetti with Spinach Sauce

Instructions:
Preheat the oven to 350 degrees F.

In a bowl, combine the pumpkin seeds with the spices. Place the pumpkin seeds on a baking tray, sprayed with non-stick cooking spray, and bake for approximately 15 minutes. The seeds should be slightly golden brown and crispy. Remove from the oven and let them cool completely.

This makes a delicious and healthy snack.

Other Posts You May Enjoy

• Quick and Easy Halloween Chili
• Marvelous Meat Munchers
• St Patrick’s Day Stew
• Healthy White Bean Dip
• Spaghetti with Spinach Sauce