Homemade Stove Top Chicken Noodle Soup

Hello All!
Now that the Thanksgiving craziness is over and I'm sure everyone is tired of having leftovers every night from dinner, I decided to use the leftover vegetables that I didn't use in my Thanksgiving dinner and make a chicken noodle soup recipe that you can use! The process is essentially the same as my Crock Pot Chicken Noodle Soup from January of this year, with the exception that you can cook it and eat it faster!

Here's what you need:
2 chicken breasts, cut into cubes
3 cups of Low Sodium Chicken Broth or homemade chicken broth
8+/- cups of water
3 large carrots or 1/4 bag of baby carrots, roughly chopped
2 celery stalks, chopped
1/4 a white onion
3 garlic cloves
1/2 bag of egg noodles
3 pinches of Thyme
2 pinches of Parsley Flakes
Black Pepper, to taste
Salt, to taste

Cut up chicken into small-to-medium size cubes. Pour broth and water into a large pot. Turn onto medium heat, then place chicken and spices in the pot. Stir occasionally and cook until all the chicken is white.

Lita's Upgraded Mac 'n Cheese

Hey lovies! Sorry its been so long since I posted. The past couple of months have been crazy with my two jobs and all the family events that have been going on. The boyfriend and I are gearing up for the Holiday Season; between Thanksgiving, Hanukkah and Christmas we're going crazy. Despite all the craziness, I decided to update and make my macaroni and cheese for dinner tonight!

Here's what you need:
1 cup of finely shredded Mild Cheddar
1 1/2 cups of shredded sharp cheddar
3 cups of milk
3 teaspoons of all-purpose flour
Panko bread crumbs
Crushed Red Pepper Flakes
Ground Black Pepper
Dried red and green peppers
Elbow Macaroni

Preheat oven at 350.

Bring a large pot of water to a boil for the macaroni. Throw in pasta once water is at a rolling boil. Cook until macaroni is just about tender.

Baked Sweet Potato Fries

2 medium sweet potato, thinly sliced
Black Pepper
Salt
Paprika
Olive Oil

Preheat oven at 350.

Cut each of your sweet potatoes in half, then cut them into thin slices. Layout aluminum foil on a cookie sheet. Spread out sweet potatoes on the cookie sheet. Drizzle them with a little bit of olive oil.

Lita's "Italian" Rice

Hey lovies! Sorry I haven't posted a recipe in a while. The past few weeks have been crazy and incredibly busy. Recently, my boyfriend and I have been trying to explore more vegetarian options for meals to help get us back on the healthy track! Here's an experiment that we both really liked.

1 cup of brown rice
1/2 a tomato
1/2 red or green bell pepper
1/4 medium size zucchini, sliced then chopped into quarters
3 cloves of fresh garlic, crushed
Dried Oregano
Parsley Flakes
Dried Basil
Black Pepper, coarsely ground
Salt, to taste
Olive Oil

In a small saucepan, put in water and rice. Bring to a boil and cook until rice is tender. Strain rice and set aside until vegetables are ready.

Lita's Creamy Rice

So another experiment that turned out to be delicious! I wanted to use up the leftover chicken broth from my Sweet Potato Soup Recipe and ricotta that has been sitting in my fridge for a week or so; as well as I wanted to use the plethora of zucchini that my boyfriend's parents gave us from their garden. Lately Theo and I have been eating a lot of pasta so I wanted to do something different and create a rice recipe. Here is the end result!

1/2 cup of rice
2 cups of chicken broth
1 tablespoon of olive oil
1/4 of onion, finely chopped
1/4 of green bell pepper, finely chopped
1 spoonful of jarred minced garlic
1/2 a small zucchini, chopped
2 pinches of Italian Seasoning
2 pinches of salt
2 pinches of black pepper
1 pinch of dried thyme
2 pinches of dried parsley

1/4 cup of ricotta
1/4 cup of grated Parmesan cheese