1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe:  You can add more chicken if you like.  While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup.  If you want to make the soup lower calorie you can use milk instead of half and half.  Half and Half, does taste better, and it also reheats better than milk does.

Now I have shared one of my favorite new soups when I go out to eat, what’s your favorite soup to eat when you go out?

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 ounces Italian sausage, skinned
1 cup red wine (Merlot or Pinot Nior recommended)
28 ounces crushed tomatoes, chopped
1 teaspoon fresh rosemary, chopped (or 1/4 tsp dry)
1 teaspoon fresh sage

Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.  Add meat and cook 10 minutes over medium heat, stirring occasionally.  De-glaze pan with wine, let it reduce.  Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.  Serve over fresh, hot pasta.
I happened to have some extra red and yellow bell peppers and I added those into the initial step of satueeing the garlic, onions, celery, and carrots and they turned out well.

6 oz. can tiny shrimp (drained, reserve liquid)

6 oz. can crab meat (drained, reserve liquid)

2 ounces cream cheese, (room temperature and cubed)

2 tablespoons olive oil

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon crushed garlic

1 teaspoon prepared horseradish

1/3 cup asiago cheese, grated

2 tablespoons parmesan cheese, grated

1/2-3/4 cup half and half

5 1/2 cups prepared Barilla marinara sauce, drained to remove excess liquid

1/4 cup fresh parmesan cheese, finely shredded for topping

In a 2-quart saucepan on medium-low, heat olive oil and blend in flour. Add to flour the liquids that were reserve from the shrimp and crab, stir well.  To this sauce, add cubed cream cheese, salt, crushed garlic, horseradish, and stir until smooth. Add asiago and parmesan cheeses and stir until smooth.
When the cheese has melted and sauce is smooth, add shrimp and crab; blend well. Simmer until heated through.  Finally, add half and half a little at a time until the seafood sauce starts to simmer and begins to resemble warm pudding.  Let sauce simmer for 12 – 15 minutes. Stir sauce so it will not scorch on bottom.
In a shallow 9-inch baking dish, spray with nonstick spray. Add drained marinara sauce and carefully spoon seafood sauce on top. Sprinkle with freshly shredded parmesan cheese and place in a preheated oven at 325 F, for 10 – 15 minutes, until heated through. Dip should not brown on top.

1. How to make alfredo sauce – making alfredo sauce is easy, and tastes very sophisticated. You can make this with just a few ingredients, and we will show you how to make a restaurant style alfredo sauce that everyone will love.
2. Olive Garden Salad Dressing – Olive Garden is known for their fresh tasting salads that are served with every meal. You can make salad dressing similar to theirs quickly and easily.
3. Kenny Rogers Barbecue Sauce – these were popular restaurants in parts of the US a few years back, while you may not be able to go to one anymore, you can still have the taste made famous by Kenny Rogers.
4. PF Changs Soothing Lettuce Wraps - spicy chicken is enhanced by a cool leaf of lettuce. Don’t miss this one.
5. Buca di Beppo Chicken Marsala – this is one of our favorite dishes, it is easy enough to prepare on a week night. We love the tangy flavors, the mushrooms, the chicken, and the marsala wine. Cook up plenty of pasta to go with this one, you won’t want to miss any of the sauce.
6. Chili’s Southwest Egg rolls – Who doesn’t love an eggroll? These are unique as they have a southwestern kick to them. Enjoy black beans, spinach and more all rolled together.
7. Olive Garden Alfredo Sauce II – Even better than the original. Enjoy really authentic tasting alfredo sauce here. This recipe has been a favorite as long as it has been around.
8. Lentils – we show you how to make lentils. This recipe was inspired by two events, we had recently dined at a really nice restaurant and they served these. We also love that lentils are inexpensive to make, taste great, and cook up in under 30 minutes.
9. Outback Steakhouse dipping sauce – you know this diverse sauce can be used to dip in french fries, steak, chicken fingers, veggies, or just about anything else you desire. Check this dipping sauce out.
10. Joe Teece’s Chicken and Bow Tie Pasta – need to make a healthy and tasty dinner in just a few minutes? Don’t miss this one.

Apricot Sauce:
1 cup chicken stock (broth)
1 cup apricot preserves
Salt and pepper to taste

Tomato Mixture:
1 lb roma tomatoes, cut into 1” pieces
12 basil leaves, cut into 1/2” pieces
2 tsp garlic pepper
Salt to taste

Garlic Herb Seasoning:
3 tsp garlic pepper
1 tsp Italian seasoning

Additional ingredients
2 bunches asparagus (remove bottom inch of stems)
1 lb broccoli florets
2 Tbsp extra-virgin olive oil
8 boneless, skinless chicken breasts
Chopped parsley to garnish

1) COMBINE Garlic Herb Seasoning ingredients in a small mixing bowl and set aside.

2) BLEND chicken stock and apricot preserves in a sauce pan. Add salt & pepper to taste. Bring to a boil and remove from heat.

3) COMBINE tomatoes, basil, garlic pepper and salt in a separate mixing bowl and set aside.

4) BLANCH asparagus and broccoli for 1 minute in a pot of salted boiling water. Transfer immediately to ice bath to stop cooking.

5) COAT saute pan with olive oil. Keeping ingredients separated in pan, heat cooled asparagus, broccoli and tomato mixture and until hot. Do not overcook.

6) GRILL chicken until internal temperature reaches 165°F.

7) PLACE grilled chicken on a platter next to hot broccoli and asparagus. Sprinkle Garlic Herb Seasoning on broccoli. Pour tomato mixture on top of vegetables.

TOP chicken breasts with apricot sauce and garnish with chopped parsley.

3 lbs Roma tomatoes, cored* and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 Tbsp garlic, minced
2 tsp Italian seasoning
Salt to taste
4 Tbsp butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined

Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.

4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.

5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.

6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.

7. TOP pasta with cooked shrimp and serve.

1/2 cup (1 stick) butter
1 1/2 cups chopped onions
3/4 cup julienne-cut carrots (1/8-by-1/8-by-11/2-inch)
5 cups (12 ounces) broccoli florets, cut into 1-inch pieces
3 cups (about 8 ounces) sliced mushrooms
1 1/4 cups thinly sliced yellow squash (cut squash in half lengthwise before slicing)
1 teaspoon minced garlic
1 1/2 cups water
1 tablespoon beef bouillon granules (or vegetable broth)
1/4 cup sun-dried tomatoes, oil-packed, minced
1 1/4 cups crushed tomatoes in puree
1 tablespoon finely chopped fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
1 pound fresh angel-hair pasta
1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Sauté onions, carrots and broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Sauté 2 minutes.

Add all remaining ingredients except pasta and cheese; stir well. Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender and flavors are well blended.

Serve over cooked angel hair pasta.

1 Cup chopped artichoke hearts (canned or frozen & thawed)
1/2 cup frozen chopped spinach, thawed
8 oz. cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash black pepper
On the side
Crackers
Chips
or Sliced toasted Pitas

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.  Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.  Add the spinach and artichoke hearts to the cream cheese and stir well.  Add the remaining ingredients to the cream cheese and combine.

Serve hot with crackers, chips, or toasted pitas for dipping.

Thanks to wes_s81 for sharing this recipe.

1 C. Plain Bread Crumbs
2 Tbsp. Flour
1/4 C. Kraft Parmesan Cheese
1 C. Milk
6 (1/2″) Thick Pieces of Chicken Breast Strips (chicken tenders)
Vegetable Oil ( frying )
2 C. dry Bowtie Pasta
2 Tbsp. Butter
3 Tbsp. Olive Oil
2 tsp. Crushed Garlic
1/2 C. White Table Wine (Chablis)
1/4 C. Water
2 Tbsp. Flour
3/4 C. Half and Half
1/4 C. Sour Cream
1/2 tsp. Salt
1/8 tsp. Basil Leaves
3/4 C. Mild Asiago Cheese ( finely grated)

Prepare pasta according to package directions. Wash and drain chicken strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has bee heated and fry at medium to medium low temperature until golden. Remove and drain chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon of salt stir well. Add wine and blend. Immediately add half and half and sour cream stir. When mixture is smooth add grated cheese stir until melted. Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.
Garnish
4 Broccoli Florets (lightly steamed)
2 White Mushrooms (quartered lightly steamed)
1/4 tsp. Crushed Red Pepper
Assembly:
Place 2 cups pasta in individual a pasta dish. Spoon about 1/2 – 3/4 cup sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

1 1/2 lbs. Green bell peppers – Cut into strips
8 oz. Yellow onion – Cut into 1/2" strips
1 lb. Mushrooms – halved
1/4 C. Olive oil
4 tsp. garlic – minced
32 oz. Canned tomatoes w/juice – cut 1/2" pieces
16 oz. Tomatoes – crushed in puree
1 1/2 tsp. Thyme
1/2 tsp. Marjoram
3/4 tsp. Black pepper
1/4 tsp. Crushed red pepper
1/2 C. White wine
4 tsp. chicken bouillon granules
Flour for dredging
2 lbs. boneless skinless chicken breast halves
Olive oil as needed
1 lb, Fresh spaghetti

Heat oil in Dutch over medium high heat. Add peppers, onions and mushrooms and sauté, stirring constantly for 15 to 20 minutes. Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1-tablespoon olive oil in a large non-stick skillet. Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been adds, cover and simmer 10 minutes to finish cooking chicken. Serve sauce over pasta.

1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese

Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.

1 lb. Italian Sausage
2 large Russet Baking Potatoes sliced in half, and then in 1/4 inch slices
1 large Onion, chopped
1/2 can. Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
2 cloves garlic minced
2 C. Kale or Swiss chard chopped
2 cans Chicken Broth
1 qt. Water
1 C. Heavy Whipping Cream

Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels and cut into slices.

Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done. Add sausage, bacon, salt, and pepper to taste, and simmer for another 10 minutes. Turn to low heat, add kale and cream. Heat through and serve.

Saute beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs!

1 1/2 C. spicy sausage links — 12
2 medium potatoes, cut in half lengthwise, and then cut into 1/4″ slices
3/4 C. onions, diced
6 slices bacon
1 1/2 tsp. minced garlic
2 C. kale leaves, but in half, then sliced
2 T. chicken base
1 qt. water
1/3 C. heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.