Share your favorite simple recipe

I stole this recipe from Theresa and modified it.....drives Christine a little crazy at times...but modify is what I do best I guess.

Quick Chicken & Veggie Soup
3 Cans  Cream of Chicken - Campbell's lowfat
Plus 3 cans water
12 servings Mixed Vegetables from Sam's Club (8 cups)
12 oz chopped onions
30 oz Chicken Breast (diced)
2 Tbl Sam's Club Chicken Bouillon (the paste stuff)
Basil - to taste
Thyme - to taste
Garlic Powder - to taste
Parsley Flakes - to proper appearance - mostly for looks and appeal

Directions are a bit tricky (lol) - mix together and simmer until chicken, veggies, and onions are cooked

My portions worked out to about a cup 8-9 ounces
This recipe will make 12 servings - enough to freeze
Christine loved this - and she is one who eats the same thing each day because she has so few things she likes. She says it tasted like the inside of "good quality" pot pie - one of those super healthy ones.

Nutritional Info
200 calories (yep - exactly)
3 fats
20 carbs (but the carbs are from veggies)
21 protein

I'm making a big batch today as we have a big snow storm on the way and warm soup makes me feel more cozy...head back to teaching school next Monday.

Off the top of my head, the simplest and surprisingly good recipe, is just adding the fake crab meat to scrambled eggs--a touch of green onions doesn't hurt.  For some reason, the crab, which I usually find tasteless, turns a bit sweet and quite tasty.  It's a nice way to up the protein while still keeping the calories low.

And, more about technique than a recipe, thw absolute best way to prepare a steak. 

1) Make sure your steak is at room temp and season as desired
2) Preheat your oven to 500 degrees (and open your windows and unplug the fire detector--there will be smoke) with an oven proof skillet in it (cast iron is best)
3) When ready, take skillet out of the oven and sear the steak about 1 to 2 min per side
4) Put skillet with steak back in the hot oven and cook for 5 min. for med. rare
5) Keep your paws off of it while it sits for 5 min.
6) Enjoy

I have never been able to make a decent stea****il I tried this method. 

Your steak sounds like my roast. get good quality beef roast - sirloin tip, round. Preheat oven to 500. Cook roast 5 minutes per pound. Turn off and leave in oven with door closed for 2 hours. Pink in center ... yum. I season w/ garlic salt only.

That sounds like an interesting method of cooking a roast. Thanks, I'm going to give that one a try.

John

I do boiled chicken with a similar method--bring it to a boil, cover,turn off heat, and let sit.   The residual heat cooks it perfectly.  I've not tried a roast this way, but it sounds good.  I have a very lean sirloin roast I might try this way. 

I got this one straight off Linda Farnsworth, she has so many awesome food suggestions, added my own secret ingredient ( its the shrimp ) and voila

CAESAR DEVILED EGGS

7 hard boiled eggs
1/4 c creamy caesar ( I like Kens light the best for this recipe )
1 tbsp half & half
2 tbsp shredded parmesan
about 1/3-1/2 tin of canned baby shrimp ( rinsed and minced up )
salt, pepper and a shake of dried basil leaves to taste

Peel all the eggs, BUT only cut 6 in 1/2 and put the yolks aside in a bowl...Grate the 7th egg into the bowl with the yolks, stir in everything else, taste and add salt, pepper to taste...If its a little dry dribble a touch more caesar in...Stuff your eggs and ENJOY...

2 1/2's is a serving
160 cals,  13 protein, 10 fat, 1 carb

New favorite simple recipe as of today is;
3-4 oz chicken chopped up small
2T greek sauce from Costco- only 35 calories and tons of flavor
mix together and place on a lightly toasted 100 calorie sandwich thin with spring mix lettuce.

Your soup sounds good; I may try it this weekend. I need to go grocery shopping first; the cupboards are bare! I avoided the commissary during the holidays but will go this Friday.

Mary

Fresh Mozzerella ( couple of slices of a large ball)
a few roasted red peppers (either homemade or water packed ina jar)
a drizzle of pesto (maybe 1-2 tsp)
balsamic vinegar

layer the mozz & red pepper
drizzle the balsamic over top of the layered cheese & peppers ( I love it so I use about 1/8 cup)
drizzle the pesto down the middle of the stack.

Grab a fork & enjoy!

PS--another delish variation (particularly in the summer) is to omit the pesto, and replace with about a cup of roasted small heirloom tomatoes.  I get a mixed quart of grape/cherry size heirlooms at the farmers market.  I put them in a rammeken or other oven proof dish, drizzle with a tad of olive oil, salt & pepper then roast in the oven for about 30 minutes ****il they pop).  MMMMM, I am making myself hungry