Garden Vegetable Soup

Serving Size: 8 (2 Quarts)

Amount Ingredient

1.5 teaspoon minced garlic
2 tablespoons olive oil
1/4 cup uncooked long grain rice
2 cans (14.5 ounces each) chicken broth
1 cup chopped sweet red pepper
1 cup chopped green pepper
1/2 cup thinly sliced fresh carrots
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Dash pepper
2 medium zucchini, sliced
6 plum tomatoes, chopped

In a large saucepan, cook the garlic in oil for 1 minute. Stir in rice; cook and stir 1 minute. Add the broth, peppers, carrots and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.

Stir in zucchini and tomatoes; cook for 3 minutes. Cool. Transfer to freezer containers. The soup may be frozen for up to 3 months.

To serve immediately, cook soup 3-5 minutes longer or until zucchini is tender.

To use frozen soup: thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

--From Taste of Home Holiday Thanksgiving edition, October 2009 pgs 53-54

Stuffed Chicken

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces feta cheese -- crumbled (2 cups)
1/2 cup jarred roasted red peppers -- rinsed, patted dry, and coarsely chopped
1/2 cup pitted Kalamata olives -- coarsely chopped
3 large green onions -- thinly sliced (1 cup)
1 teaspoon dried oregano
16 chicken cutlets -- (about 4 pounds total)
Coarse salt and ground pepper
2 cups tomato sauce -- (optional)


In a medium bowl, combine feta, peppers, olives, scallions, and oregano. Line a small baking sheet with parchment paper; set aside.

Place cutlets on a flat surface, smooth side down. Spoon 2 tablespoons of feta mixture in center of each cutlet; fold up short sides over cheese, then long sides, making a packet.

On baking sheet, arrange stuffed cutlets, seam side down (they should not touch); freeze until firm, about 1 hour. Wrap each in plastic; place in a resealable freezer bag; label, and date. Freeze up to 2 months.

To bake: Preheat oven to 400 degrees. Line two large baking sheets with parchment. Unwrap frozen cutlets, and arrange, seam side down, on baking sheets; season with salt and pepper.

Bake until chicken is opaque throughout, about 30 minutes. Serve 2 cutlets per person, topped, if desired, with tomato sauce. To bake without freezing: Decrease baking time by about 10 minutes.

I have not made this one yet. If you do, let me know how it turns out. I'm very curious!

Kabobs Marinade

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic -- minced
1 teaspoon meat tenderizer (optional)
1/2 onion
1/2 can pineapple chunks
1/2 red bell pepper
1/2 green bell pepper
1 1/2 cups rice

The rice: Bring 3 cups water to boil, add rice, reduce heat and simmer for 20 min.