Recipe #3 Chicken Stir Fry

This one is my own concoction. It's so yummy, very healthy, and great for dieting!

serves 4

(all quanities are estimates- add as much or as little as you like)

1 cup brown rice (the kind that cooks slowly, not instant)

1 tbsp olive oil

1 large chicken breast, thawed and diced

2-3 full carrots (or a handful of baby carrots) sliced small

3/4 cup chopped celery

3/4 cup fresh broccoli florettes

1 small, drained can of water chestnuts

2 pieces garlic cloves minced (or about 2 tsps garlic powder, unsalted)

Soysauce

Various spices- I use whatever smells good, typically I include oregano, basil, parsley, marjoram, thyme, lemon pepper, onion powder, and a little bit of Mrs. Dash table seasoning. Be generous!

In a pot, prepare the rice, following the instructions on the bag.

In a LARGE frying pan, put in the olive oil, chicken, carrots, all the seasonings, and 1 cup of water. Make 2-3 circles around the pan with the soy sauce. On Medium High heat, stir these ingredients. When the chicken is starting to cook, and the carrots are starting to soften, add the celery and water chestnuts. Wait another few minutes and add the broccoli florettes. Add more water if needed (the bottom of the pan should stay wet, with about an 1/8-1/4 inch juices all across it). You can also add more seasonings and/or soy sauce to taste. Cover pan with lid or a piece of tinfoil. Lower heat to medium low and let simmer until all veggies/chicken are cooked. Serve over rice.

Recipe #2: Homemade French Onion Soup

This recipe is my own modification from one I found in a Rachel Ray book. It's fantastic, and reheats well. Even my husband, who doesn't like raw onions, LOVES this soup.

Feeds 8-12

1 baguette, ends trimmed sliced at a diagonal (or a loaf of sourdough bread, in slices that would fit in your bowls)
1/2 stick (4 tbsp) real butter (I like the no salt added kind)
5 large yellow onions (or 3 of the huge ones) peeled, halved, and thinly sliced into strips
1/2 tbsp ground thyme
8 cups beef broth
5 cups chicken broth
2 cups grated mozzarella cheese (at least... based on how much you like cheese!)

Lightly toast bread/baguette on both sides in the broiler, set aside for later. Melt butter in large, heavy bottomed pot over medium heat. Add thyme and onions and cook until caramel brown in color (onions will also be slightly transparent), stirring frequently to prevent burning the sugars that are cooking out of the onions. Add broths and bring to a boil. Reduce to simmer for 30 minutes.

To serve, ladle soup into oven safe crocks or deep bowls. Float toast on top and sprinkle generously with mozzarella. Put bowls on a cookie sheet and put it in the oven on broil until the cheese is bubbling and slightly browned. Carefully remove and put bowls on cool underliners/plates. The bowls and soup will be VERY HOT, so be careful. Serve and enjoy.

**Tip for quick leftovers: Heat the soup first for 2-3 minutes in the microwave (until mostly hot- if you try to do it with the bread already on it, it takes forever to get hot enough). Toast some sourdough or french bread in the toaster, place it in the soup, and throw some cheese on it in the microwave for another minute. Not as fabulous as when it's prepared the "long way", but good for a quick lunch!