Healthy Recipes

Chicken Milano Recipe

1. Skinless, boneless chicken breasts halves (1pound)
2. heavy cream (1c)
3. chicken broth, divided (1c)
4. sun-dried chopped tomatoes (1/2c)
5. minced garlic (2cloves)
6. butter (1tbsp)
7. dry fettuccini pasta (8ounces)
8. chopped fresh basil (2tbsp)
9. vegetable oil (2tbsp)
10. salt and pepper (to taste).

Method of preparation:-
1. Take a large saucepan, place it over low heat, melt butter in it and add garlic in it and cook it for about 30 seconds. Add ¾ cup of chicken broth and tomatoes in it.

2. Increase the heat to medium and then keep the mixture to boil. Now turn down the heat, keep it to simmer uncovered for about 10 minutes. Then add cream in it and keep the mixture to boil by stirring until the gravy gets thickened. Sprinkle salt and pepper on both sides of chicken.

3. Take a large frying pan, place it over medium heat. Heat oil in it and cook chicken in it for about 4 minutes. Place it in a bowl, cover it and keep it warm. Throw out fat from pan.

4. Boil ¼ cup of chicken broth in the pan over medium heat by stirring it. When it gets reduced then add prepared cream sauce and basil in it. Adjust the seasoning according to taste.

5. Meanwhile cook pasta in large bowl of salted water until it gets soft. Place the drained pasta in a bowl and mix 3 to 4 tablespoon of sauce in it.

6. Now cut the chicken breast into slices. Heat the sauce. Place the pasta in serving plate, place chicken slices on top and coat with cream sauce. Now it is ready to serve.

Number of servings ? 4

Broccoli Soup Recipe

1. Broccoli (1/4pound)
2. silvered almonds (1/4 ounces)
3. cream (2tbsp)
4. salt (to taste)
5. freshly ground pepper (to taste)

Method of preparation:-
1. Take broccoli, peel the stem of broccoli and then chop them coarsely into florets. Take a pot of salted water. Put just enough water to cover the broccoli. Boil the water and then add broccoli in it.

2. Cook it for about 10 minutes until the broccoli gets soft. Now drain the broccoli and reserve the water. Blend the drained broccoli with a bit of its water and put it back to the pot.

3. Add the cream to make the soup thicken. Add salt and freshly ground pepper according to taste. Heat the soup and then serve it.Sprinkle almonds over it.

Number of servings ? 4

Potato, Rice And Sausage Soup Recipe

1. Canned Italian peppers, chopped (1c)
2. chopped garlic (2cloves)
3. coarsely chopped onion (1large)
4. olive oil (3tbsp)
5. finely chopped flat leaf parsley (2tbsp)
6. water (4c)
7. chopped Savoy cabbage (2c)
8. chopped celery ribs (2)
9. sliced carrot (1med.)
10. salt and freshly ground black peppers (to taste)
11. Italian sweet sausage (1/2c)
12. rice (1/2c)
13. grated parmesan cheese (for garnish)
14. extra virgin olive oil (for garnish)
15. whole canned Italian tomatoes chopped (1c)

Method of preparation:-
1. Take a large soup pot. Place it over medium heat. Heat the 2 tablespoon of olive oil in it. Add onions and garlic in it and then cook them until the onions get soft for about 5 minutes. Now add tomatoes and parsley.

2. Cover the pot and place it over simmer for about 5 minutes. Now add tomatoes and parsley. Cover the pot and place it over simmer for about 10 minutes until tomatoes get break.

3. Then add water, celery, cabbage, carrot, salt and pepper according to taste. Cover the pot and boil it for about 15 minutes.

4. Take a medium size frying pan, place it over medium heat. Then put 1 tablespoon of oil in it. Prick the sausage and put them in the pan and then cook them for about 10 minutes or until they get brown.

5. Take off the sausage from the heat and then slice them. Now add sausage and rice to the soup and cook them until rice gets tender for about 10 to 15 minutes. Serve it hot with grated cheese or drizzle it with extra virgin olive oil.

Number of servings ? 4

Minestrone Recipe

1. Beef broth (2cans)
2. chopped parsley (1/2c)
3. dried basil (1tsp)
4. dried oregano (1tsp)
5. elbow Marconi (1c)
6. diced tomatoes (1can)
7. slightly drained cannellini beans (1can)
8. shredded cabbage (1c)
9. sliced celery (2stalks)
10. thin sliced carrot (1)
11. chopped onion (1med.)
12. minced garlic (1-2cloves)
13. olive oil (2tbsp)
14. red pepper flakes (a pinch)
15. salt and pepper (to taste)

Method of preparation:-
1. Take a stockpot. Place it over medium heat. Heat the oil in it. Then add garlic, carrot, onion and cabbage. Saute these vegetables in the oil for about 8 to 10 minutes.

2. Add broth, tomatoes, celery, beans, parsley, basil and oregano in it. Boil all these in the pot. Now reduce the heat. Cover the pot and cook it for about 1 hour.

3. Put about 1 ½ cup of soup into a blender to make the puree of this. Now put this puree into the soup and add pasta and red pepper flakes. Add salt and pepper to taste. Again cook it for about 15 minutes. Add the water if it gets thicken. Then serve it hot.

Number of servings ? 4

Zuppa Di Cipalle (Onion Soup) Recipe

1. Vegetable broth (1 1/2quarts)
2. butter (2/3c)
3. ground parmesan (6tbsp)
4. white onions (4 ½ to 5lbs)
5. salt and black pepper (to taste)

Method of preparation:-
1. Take onions, peel them and soak them for about 25 to 30 minutes in cold running water. Take out the onions from water and then cut them into thin slices.

2. Take a non stick pan. Heat butter in it and then add onions in it. Cook the onions over medium heat by stirring them often. Cook them until they get soften.

3. Now blend the onions in the food processor. After blending put them in the pan along with the vegetable broth. Simmer it uncovered until it gets thicken to a cream. It should take about 45 minutes or an hour.

4. Add salt and black pepper. When it gets ready then mix parmesan cheese and serve it immediately.

Number of servings ? 4

Cabbage Soup (Verzata) Recipe

1. Cabbage (2lbs)
2. shredded carrot (1)
3. minced garlic (1clove)
4. minced celery (1stalk)
5. sage (2leaves)
6. white onion (1)
7. fresh chopped Italian parsley (1tbsp)
8. olive oil (4tbsp)
9. vegetable broth (3quarts)
10. pepper (a pinch)
11. salt (to taste)

Method of preparation:-
1. Mince onion and sage and then saute them in a large pot with olive oil. When the onions get soften then add carrot, celery, and parsley and garlic cloves. Saute them for 5 to 10 minutes.

2. Meanwhile chop the cabbage into ¼ inch wide strips. Now add these strips of cabbage and vegetable broth to the pot. Boil for about 30 minutes until gets tender. Add salt and pepper according to taste into the pot. When the soup gets thicken then it ready to serve. Serve it hot with bread crumbs.

Number of servings ? 4

Quick And Easy Vegetable Soup Recipe

1. Vegetables or chicken broth (32ounces)
2. frozen and canned beans (1/2c)
3. tomato paste (1/2tbsp)
4. small pasts like digitals (1/2c)
5. salt and pepper (to taste)
6. freshed chopped spinach (2c)
7. quartered and sliced zucchini (1small)
8. sliced celery (2stalks)
9. carrots cut into cubes (2)
10. Italian seasoning (1tsp)
11. chopped garlic (1clove)
12. chopped onion (1small)
13. olive oil (2tsp)
14. grated parmesan cheese (for garnish)
15. pinch of mild red pepper flakes

Method of preparation:-
1. Take a soup pot. Place it over medium heat. Heat the olive oil in it. Add onions, red pepper flakes, garlic and Italian seasoning in it.

2. Saute all these until the onions? get brown for about 5 minutes. Then add celery, zucchini, carrots and spinach. Saute these vegetables for 2 to 3 minutes.

3. Add broth, tomato sauce and beans in it. Boil the soup. When the soup gets boil then add the pasta in it. Now reduce the heat to low.

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Number of servings ? 4