Creamy Chicken and Wild Rice Soup

*This recipe does take some planning ahead, you let it simmer for 1 hour, but it is totally worth the wait! It also makes a lot, it would easily serve 8-10 adults.

1/2 c. butter

1 medium yellow onion, finely chopped

1/2-1 c. corn

1/2 c. chopped celery

1/2 c. carrots, sliced

1 1/2 c. boneless, skinless chicken breasts, cubed (small)

1/2 c. chopped fresh mushrooms

3/4 c. flour

6 c. chicken broth

2 c. cooked wild rice (I like the Near East brand, original long grain wild rice)

1 tsp. salt

1 tsp. curry powder

1 tsp. mustard powder

1 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 c. nonfat half-and-half (you can use regular, but nonfat is great and, well, nonfat!)

Prep:

Start cooking your rice and then cut up your veggies and chicken and have your broth and half-and-half measured while the rice is cooking, then putting it together is easy!

Directions:

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken, and carrots. Saute for 5-7 minutes until the vegetables are tender and the chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add the flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. (Warmed chicken broth works the best). Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, black pepper, and almonds. Allow the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that is thickens slowly.

from: melskitchencafe.com

Creamy Garlic Alfredo Sauce

I love this sauce. It is simple, tasty, and easy to "dress up." You could add veggies, chicken, or our favorite, shrimp.

Makes about 2 cups of sauce.

2 Tbs. butter

3 cloves of garlic, finely minced

4 oz. cream cheese, softened and cut into 6 pieces (can use low fat, but gives it a slightly grainy texture)

1 c. milk (1% works great)

3 oz. Parmesan cheese, grated (about 1 cup)

1/2 tsp. black pepper

1/2 tsp. salt, more to taste if needed

In a medium pot, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look a little curdled at first, but with constant whisking for 2-3 minutes, it should start to come together to form a creamy paste. Add the milk gradually, stirring constantly. Stir until creamy. Stir in the parmesan cheese, salt, and pepper. Stir until the cheese is melted. Cook for 2-3 minutes. Serve immediately over hot, cooked noodles (we like mini penne).

from: melskitchencafe.com