Tag: broth

Crock Pot Santa Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prep this the night before and turn your crock pot^[1] on in the morning for an easy weeknight meal.

Serve over rice or in a bowl with nachos on the side, and don’t forget the toppings. Chopped scallions, fresh cilantro, fat free yogurt or sour cream and reduced fat cheddar are my favorites.

Crock Pot Sante Fe Chicken came in first place (yay!) for Ziplist’s^[2] most saved recipe
in 2012 (they have over 800K recipes). I’m thrilled, and I see why you
would choose this one! It’s delicious, easy, requires no pre-cooking,
and everyone loves an easy slow cooker recipe. It’s also kid-friendly,
freezer friendly and gluten-free. In it’s honor I decided to revive it
from the archives and give it some love.

Crock Pot Santa Fe Chicken
gordon-ramsay-recipe.com
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot^[3]. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.

References

^{^} crock pot (www.amazon.com)
^{^} Ziplist’s (get.ziplist.com)
^{^} crock pot (www.amazon.com)

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Cheese Tortellini Soup with Turkey Italian Sausage and Kale

by Pam on February 28, 2013

I love making soups with pasta and turkey Italian sausage… they pair so nicely together. I have a recipe for a soup^[1] that I have made often that always tastes really good. This time I wanted a different variation of that soup^[2]. Something simple and hearty that would feel good on my sore throat. I used homemade chicken broth^[3] in the refrigerator that I just made after roasting a chicken^[4]. I formed some little meatballs with the turkey Italian sausage and cooked them until golden brown then added a big dose of minced garlic before adding the fresh chicken broth. I added the cheese tortellini and chopped kale when the broth started to boil then turned the soup down to medium and cooked for a few minutes until the tortellini was cooked through. I didn’t need to season it at all due to the flavorful broth and turkey Italian sausage. I served this soup with the homemade Whole Wheat French Bread^[5] that I made. It was a healthy and hearty dinner that we all loved. I’ve had the leftover soup for lunch for the last two days and it just gets better and better.

Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it’s casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.

Ladle the soup into bowls and serve. Enjoy.

Print^[6]

Save^[7]

Cheese Tortellini Soup with Turkey Italian Sausage and Kale

Yield: 8

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

1 tsp olive oil
5 links of turkey Italian sausage, removed from casings, and formed into tiny meatballs
3 cloves of garlic, minced
8 cups of homemade chicken broth (or store bought works too)
1 package of cheese tortellini
2 cups of fresh kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large Dutch oven over medium high heat. Remove the turkey Italian sausage from it’s casings and form into tiny meatballs. Place the meatballs into the HOT Dutch oven and cook for 5 or so minutes, or until golden brown on all sides. Add the minced garlic and cook, stirring constantly for 1 minute. Add the chicken broth then bring to a slight boil. Add the cheese tortellini and chopped kale and cook for 5-7 minutes, or until the pasta has cooked through. Taste the soup and season with sea salt and freshly cracked pepper, if needed, to taste.

Ladle the soup into bowls and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} soup (www.gordon-ramsay-recipe.com)
^{^} soup (www.gordon-ramsay-recipe.com)
^{^} homemade chicken broth (www.gordon-ramsay-recipe.com)
^{^} Maple-Mustard Glazed Roasted Chicken (www.gordon-ramsay-recipe.com)
^{^} Whole Wheat French Bread (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/cheese-tortellini-soup-with-turkey-italian-sausage-and-kale html

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve this over brown basmati rice to soak up the broth.

I’ve been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you’re observing Lent.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
gordon-ramsay-recipe.com

Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weight Watchers Points+: 6

Calories: 272.5 • Fat: 10 • Carbs: 14 • Fiber: 3 • Sugar: 4 • Protein: 31

Ingredients:

1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Adapted from Fine Cooking^[1]

References

^{^} Fine Cooking (www.finecooking.com)