What are YOU cooking??

While we are not given a choice and must stay home, many of us are finding ourselves having fun in the kitchen!  We have definitely had our fair share of fantastic meals but there are a couple of recipes that I wanted to share with you because they were simply AMAZING...and particularly satisfying with this chilly weather!  These recipes are sure not to disappoint....and I want to know what you have been cooking!  Please share so we can enjoy a variety of meals!  


Creamy Chicken and Wild Rice Soup (Trim Healthy Mama Cookbook)


2-16 oz bags frozen cauliflower (or, 1 large fresh head, cut into florets)
2 & 1/2 quarts chicken broth
3 to 4 cups chopped carrots
3 to 4 cups cups chopped celery
1 large onion (diced or sliced) or (1 & 1/2 cups Seasoning Blend: onions, celery, peppers, frozen, diced)
3/4 cup wild rice
3 tsp mineral salt
1 tsp black pepper
1 & 1/2 tsp dried thyme
3 oz 1/3 less fat cream cheese
4 to 5 cups diced, leftover holiday turkey breast (or, cooked chicken breast)


INSTRUCTIONS:


1. Put the cauliflower and broth in a soup pot over high heat and bring to a quick boil. Turn the heat down a little and simmer until the cauliflower is tender (takes just a few minutes). Scoop out the cauliflower with a slotted spoon or strainer. Put the cauliflower into a blender with 2 cups of the broth and set aside.


2. Add the carrots, celery, onion, and wild rice to the soup pot along with the salt, pepper, and thyme and simmer for 45 minutes to 1 hour. You want the veggies to be tender and the wild rice to begin breaking open.


3. Add the cream cheese to the blender and puree for 1 minute or until smooth. Transfer to the soup pot, stirring well.


4. Add the chicken and simmer the soup for another 15 to 20 minutes. The rice will break apart and soak up all the flavor and more of the liquid. Combine all ingredients well and heat through. (You can simmer for a few minutes but you donít have to. As soon as soup is hot, it is done.) Check the seasonings and serve.



Best Ever Banana Bread (Best of Bridge Cookbook)


Makes 2 loaves


1 cup butter 250 mL
2 cups granulated sugar 500 mL
2 1⁄2 cups mashed ripe bananas (about 5) 625 mL
4 eggs, well beaten 4
2 1⁄2 cups all-purpose flour 625 mL
2 tsp baking soda 10 mL
1 tsp salt 5 mL
1 tsp ground nutmeg 5 mL



Instructions

Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm) Bundt pan. Bake for 55 to 60 minutes; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.

Note:  Add chocolate chips or frozen blueberries if desired.  To make this an incredible dessert, serve warm over vanilla icecream drizzled with caramel and/or chocolate syrup.....SO delicious!




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