Chicken Soup with Orzo

I don't know anyone who dislikes chicken soup. This version is easy on the waistline!

 Chicken Soup with Orzo

serves 6

1/4 cup(s) fresh parsley      
1 tsp kosher salt  
1/2 tsp black pepper        
2 medium uncooked carrot(s)  
2 rib(s) (medium) uncooked celery  
1 leaf/leaves bay leaf       
1 pound(s) uncooked boneless skinless chicken breast(s)  
 8 cup(s) reduced-sodium chicken broth  
1 Tbsp olive oil  
1/8 cup(s) uncooked orzo   
    
Heat olive oil in a large pot. Add onions carrots and celery and cook until softened. Add chicken stock, chicken (skin and bones intact), salt and pepper , parsley and bay leaf to pot and bring to boil
Cook until chicken is tender enough to shred with a fork. Remove chicken from pot and allow to cool. Meanwhile, bring soup back to boil while you remove skin and bones from chicken and tear or shred the breast meat into small pieces. Return chicken meat to pot and add pasta, cooking till noodles are done. Serve immediately.

3 WW points per serving

Almond Rice Pudding

This recipe is a recent discovery; I had some almond milk in my fridge that I didn't want to waste, and some rice as well.  I went on a web search and came up with a recipe that I used as a "template" for my version.  Almond milk is gluten free and is also suitable for vegan diets. It has a low glycemic index as well. 

Almond Rice Pudding

Serves 6

3 c. Almond Breeze unsweetened vanilla almond milk

1 c. uncooked white rice

2 T. honey

1 t. almond extract

ground cinnamon, to taste.

optional: toasted sliced almonds, for garnish

Combine almond milk and rice in a medium saucepan; bring to boil.  Reduce to very low heat; cover and simmer about 30 minutes, or until rice is softened.

Remove from heat; stir honey, almond extract, and cinnamon.

Can be served warm or cold; sprinkle with sliced almonds and cinnamon (if desired) prior to serving.

Some extra ideas:

• Use 1/4 c sugar in place of the honey
• Replace almond extract with vanilla extract
• Top with fresh berries
• Substitute arborio (short grain) or brown rice for the white rice
• Use up to 4 cups of almond milk for creamier texture
• Non-fat or low fat milk can be used in place of almond milk

4 WW points per 1/2 cup serving

Neighborhood Favorite Hot Carrots

This recipe is in a cookbook I have called ""The Best of the Best from TEXAS" cookbook.
It is attributed to Flavor Favorites, a cookbook published by the Baylor University Alumni Association.

The beauty of this recipe is that carrots prepared this way are good pretty much indefinitely.
So whip some up, and enjoy!

Neighborhood Favorite Hot Carrots

serves 5-6

1 T. salt

1/2 t. sugar

1/2 t. red pepper flakes

1 t. dill seed

1 large clove garlic

1/2 large onion, peeled and sliced into rings

1 lb. carrots, peeled and sliced

1/2 c. vinegar

1/2 c. water

Combine salt, sugar, red pepper flakes, dill seed, garlic and onion in the bottom of a 1 pint mason jar. Pack carrots into jar, above mixture. Combine vinegar and water in a small saucepan and bring to a boil; pour over jar ingredients. 

Seal jar tightly and turn it upside down. Allow to cool for a bit, then chill thoroughly in refrigerator.

Stores indefinitely in refrigerator. Yields 1 pint.

WW points

1 cup serving= 1 point

1/2 cup serving=0 points