Vegetable Soup topped with Pesto

Inspired by The Little Paris Kitchen By: Rachel Koo. A great soup for a cold night- love it because it is vegetarian :)

You can make your own pesto or use store bought for this recipe.

INGREDIENTS:

3 TBSP of Olive Oil

1 Onion diced

4 Cloves of Garlic Crushed into a Paste

2 Sprigs of Thyme

2 Bay Leaves

4 TBSP Tomato Paste

2 Carrots Diced

2 Zucchinis Diced

1/2 can of Quartered Green Beans

1/2 can of Cannellini Beans (drained and rinsed)

8 cups of Boiling Water

1 TBSP of Salt

1 pinch of Sugar

1 Pinch of Pepper

2/3 of a cup of Farfalline (mini bowtie pasta)

1/2 Cup Pesto

DIRECTIONS:

Start by coating your pot with the Olive Oil. Add in the Onion and Garlic Paste. Cook for about 5-10 minutes over medium high heat. Add in Thyme, Bay Leaves, Tomato Paste, Carrots, and Zucchini. Cook for about 15-20 minutes stirring occasionally so it doesn’t stick. Add in Green Beans and Cannellini Beans, along with the Boiling Water. Bring soup to a boil. Add in Pasta. Cook for about 10 minutes or until pasta is al dente. Stir in Salt, Sugar, and Pepper. Cook until flavors are combined (about 5-10 minutes). Serve in bowls top with 1 TBSP of Pesto. Enjoy!

Serves 6 to 8 people.

Buffalo Chicken Tenders

My husbands favorite food is Buffalo Chicken. I created a healthier version of his favorite meal - he says these are his favorite wings :) They're a little sweet and a little spicy. Enjoy !

Buffalo Chicken Tenders

Ingredients:

3 Boneless Skinless Chicken Breasts
1/2 Tsp of Sea Salt
1/2 Tsp of Fresh Black Pepper
1 1/2 Cups of Flour
2 Eggs
3 Tbsp of Milk
1 1/2 Cups of Bread Crumbs
3 Tbsp of Butter
1/2 Cup of Hot Sauce (I use Frank's Red Hot Buffalo Style)
1/4 Cup of Ketchup
2 Tbsp of Brown Sugar
Cooking Spray

Directions:

Preheat the oven to 375. Cut Chicken Breasts into strips length wise (each breast should give you about 3-4 strips). Season each side with Salt and Pepper. Fill three shallow bowls; one with the Flour; one with the Eggs and Milk beaten together; one with the Bread Crumbs. Dip strips first into Flour, then Egg mixture, then Bread Crumbs; making sure that they are completely coated. Place strips onto a lightly greased cookie sheet, and bake for 15 minutes at 375.

In a microwave safe bowl add Butter, Hot Sauce, Ketchup,and Brown Sugar. Microwave on high for 1-2 minutes (or until Butter and Brown Sugar are melted; cooking times may vary). Remove from microwave and stir.

Dip each strip into the Hot Sauce mixture and place on a serving plate. Serve with your favorite dipping sauce, celery, and carrot sticks. Feeds 4 people.

Matzo Ball Soup

Whenever I am feeling a little sick or its a cold day, this is my go to recipe. One of our family favorites.

Matzo Ball Soup

Ingredients for Matzo Balls:

2 Tbsp of Vegetable Oil
2 Eggs
1 Package of Matzo Mix (or 1/2 cup of Matzo Meal mixed with 1 Tsp of Baking Soda)
2 Qt. of Boiling Water

Chicken Noodle Soup Ingredients:

1 Tbsp of Olive Oil
1/2 a Small Onion diced
2 Carrots halved then sliced
1 Celery Stalk sliced
1 Clove of Garlic minced
1/2 Tsp of Salt
1/2 Tsp of Fresh Black Pepper
1 Tbsp of Fresh Parsley
1 Sprig of Fresh Thyme
1/2 cup of Shredded Cooked Chicken
2 Qt. of Chicken Broth
1/2 Cup of Fine Egg Noodles (Manischewitz is what I use)

Matzo Ball Directions:

In a small bowl mix together Vegetable Oil and Eggs. Add Matzo Mix to the egg mixture. Let sit for 20 minutes. Form balls with about 1 Tbsp of the Matzo Mixture (it helps to wet your hands so that mix doesn't stick to your hands). Drop balls into Boiling Water and reduce heat to low. Cover and simmer for 25 minutes. Remove balls with a sloted spoon and place in a bowl. Store separate from the soup. Makes about 8-9 Matzo Balls.

Chicken Noodle Soup Directions:

Drizzle Olive Oil into a 4 Qt pot. Heat on medium-low. Add Onion, Carrots, Celery, and Garlic. Stir ingredients and cover for five minutes. Add Parsley, Thyme, Salt, Pepper, and Chicken, then cover for three minutes. Add Chicken stock and bring to a boil. Stir in Fine Egg Noodles and cook for 8-10 minutes. Reduce to low for 10 minutes. Place 1-2 matzo balls in a small bowl and ladle soup over them. Serves 4-6 people.