Kid Happy Chicken Soup

Here is a recipe for a simple chicken soup that will satisfy your entire family's taste buds. I changed my traditional recipe simply because there was too much fat; I made this one with skinless, boneless chicken breast. Granted, there is still a bit of fat in the soup, but it is easy enough to skim off the top. The best way to make this is in a slow cooker, using kid friendly pasta, such as pastini, ancini de pepe, or orzo. You can make it with frozen chicken; just add your broth first and warm it up. Then slowly add your cutlets. Do not add all at once or to hot broth. Cook on low for 8 hours,adding the pasta at the end.

Kid Happy Chicken Soup
Ingredients
36-40 oz of chicken broth or stock
3 (6-8 oz) skinless, boneless chicken cutlets
Whole baby carrots (10-20, depending on how much you want; I cut them up as they get tender)
1/4 of a white onion, roughly chopped
Pinch of Thyme (optional)

Directions
Add broth and chicken to crock pot on low for 7-8 hours. Add chopped onion, carrots and thyme. Occasionally skim fat collection off the top of soup. In the last hour, boil the desired amount of pasta on stove. Drain, then add to crock pot. 

Crispy Honey Chicken Cutlets

Boring chicken cutlets. What to do,what to do? I happened to come across this old recipe from Cooks.com that I had saved on my computer and decided to give it a try. The result was a delicious, sweet and savory chicken that was great, even as leftovers. Both the baby and my toddler son loved the taste!
Recipe

CRISPY BAKED CHICKEN WITH HONEY  

2 1/2 to 3 lb. chicken
1 c. cracker and bread crumbs
2 beaten eggs
Salt and pepper to taste
1/2 c. melted butter
1/2 c. honey

Directions:

Skin the chicken and dip into eggs and crumbs; coat well and season with salt and pepper. Bake at 350 degrees for 1 hour. The last 15 minutes coat with butter and honey whisked until smooth. Instead of the egg, the chicken can be dipped into Italian dressing or brushed with Miracle Whip. Serves 4.

Comfort Food:Balsamic Chicken and Mashed Potatoes

The days of summer are dwindling down and the rain has taken up residence here in NJ. What better time than now for some comfort food? Here is another favorite recipe from my online nesting group, provided to us by Colleen L., adapted from Cooking Light.
Balsamic Chicken
1/2 cup fat-free, less-sodium chicken broth

1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper1/4 cup all-purpose flour

2 tablespoons finely chopped shallots (Can sub garlic here)
Chopped parsley (optional)

Combine broth, vinegar, and honey.


Melt butter and oil in a large nonstick skillet over low heat.


While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.


Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Mashed Potatoes (Serves 5-6)
4 Russet Potatoes, peeled and cubed
1/4 to 1/2 cup of whole milk
2 TBSP butter
Salt and pepper to taste

Boil cubed potatoes until soft. Add potatoes to mixing bowl and add butter(you can add more than listed if you like them more buttery). Mash/electric mix until combined.  Add a portion of the milk, stir batter again and keep adding milk until you reach the consistency you like. Add salt and pepper to taste.