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African Peanut Soup

Spring Greens Salad

Spinach Artichoke Dip

Recipes

African Peanut Soupafrican_peanut_soup

2 boneless skinless chicken breasts, shredded

2 large Sweet Potatoes, peeled and cubed  the orange flesh potatoes

1 large Yam, peeled and cubed        it’s really a white sweet potato

6 C Chicken Broth + 6 C water

1 large Sweet onion, chopped

1 ½ t cumin

1-2 red bell pepper, diced

2 C prepared or homemade salsa ***see recipe below

5 cloves garlic, minced

½ C creamy peanut butter

1 jalapeno pepper, seeded and minced

Fill Soup pot with broth, water, chicken, cumin and salsa.

Bring to boil, reduce heat and simmer 2 hours.

Sauté potatoes, yam, onion, bell pepper, garlic and jalapeno.

Shred cooked chicken and place into soup pot.

Put sautéed vegetables in soup pot.

Simmer 1-2 more hours or in crock pot 4-5 hours.

Last 10 minutes whisk in peanut butter.

Makes 6+quarts.

At Home:

Warm soup and eat!

Spinach and Artichoke Dip

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1/2 cup fat-free sour cream

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/4 teaspoon black pepper

3 garlic cloves, crushed

1 (14-ounce) can artichoke hearts, drained and chopped

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (8-ounce) block fat-free cream cheese, softened

1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with sliced baguette bread or similar.

Salsa

¼ fresh onion

2 cloves garlic

¼ C fresh cilantro

1 dried or fresh pepper of your choice depending on the heat you desire

1 15 oz can diced tomatoes (or equivalent in fresh if you have vine ripened flavorful tomatoes available)

½ t Mexican Oregano (if desired)

1 T lemon juice

½ t salt

Place first 4 ingredients into food processor and pulse until chunky. Add remaining ingredients and pulse a few more times until desired chunkiness.

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