xiaoxl/recipe_data huggingface dataset:
Tonya's Terrific Sloppy Joes
Category: main-dish
By Steve McCumber

I'm just beginning to cook so my recipes are pretty quick and simple. This recipe is a really simple, quick, and tasty 'Sloppy Joe.' This is what we are having tonight before we go to the football game. You can also let this simmer in a slow cooker after browning the ground beef if you prefer.

Ingredients:
2 pounds ground beef
½ cup chopped onion
¼ cup chopped celery
7 ounces ketchup
1 tablespoon brown sugar
1 ½ teaspoons Worcestershire sauce
1 teaspoon vinegar
¼ teaspoon dry mustard powder
⅛ teaspoon lemon juice
8  white or wheat hamburger buns

Directions:
Place a large skillet over medium-high heat. Crumble ground beef into skillet; add onion and celery. Cook and stir beef mixture until beef is completely browned, 7 to 10 minutes. Stir ketchup, brown sugar, Worcestershire sauce, vinegar, mustard, and lemon juice through the beef mixture. Reduce heat to medium-low and cook mixture at a simmer until mixture is hot and sauce has thickened, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 361.5
Fat: 15.3 g
Saturated fat: 5.9 g
Carbohydrates: 31.2 g
Sugars: 11.8 g
Dietary fiber: 1.3 g
Protein: 23.7 g
Cholesterol: 71 mg
Sodium: 572.7 mg
My Aunt's Asian Pheasant


Ingredients:
pheasants, bok choy, Chinese cabbage, fresh ginger, soy sauce, rice wine, garlic cloves, pepper, fermented black beans

Directions:
Put Bok Choy and pheasant in a large sauce pan and add enough water to cover., Add all remaining ingredients and bring to a boil., Cover and simmer forty minutes or until tender.
Potato-Free French Fries


Ingredients:
coconut oil, salt, basil

Directions:
Preheat oven to 425.
Seed, peal, and cut squash into fry-sized chunks. The size should be roughly 3-4 inches long, 1/2 inch deep, and 1/2 inch wide.
Use coconut oil to grease a baking pan/cookie sheet.  I line the pan with aluminum foil and grease the foil for easy clean up.  Coconut oil is very healthy, but if you don't have it, you can use canola oil or a non-stick spray.
Arrange squash fries on the pan.
Sprinkle fries with salt and basil.
Bake fries for 20 minutes.
Turn fries to cook the other side, and bake for another 20 minutes.
Fries are finished when the edges are slightly brown and crispy.
Coconut Cloud Cookies With Brown Butter Frosting


Ingredients:
butter, shortening, sugar, brown sugar, eggs, vanilla extract, sour cream, all-purpose flour, salt, baking soda, flaked coconut, butter, confectioners' sugar, evaporated milk, vanilla extract, flaked coconut

Directions:
Preheat oven to 375°. Cream butter, shortening and sugars until light and fluffy; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut.
Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool completely.
In a small heavy saucepan, heat butter over medium heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a small bowl; gradually beat in confectioners’ sugar, milk and extracts. Spread over cookies. Dip in coconut; let stand until set. Store in an airtight container. Yield: about 5-1/2 dozen.
Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Tequila Chicken Chili


Ingredients:
garlic cloves, onions, whole cumin seed, ground coriander, ground chicken, crushed tomatoes, lime juice, fresh cilantro, basil leaves, tomato paste, dried oregano leaves, dried leaf basil, dried savory, salt, white pepper, bay leaves, sugar, masa harina, steamed rice, fresh cilantro stem, lime wedge

Directions:
In a large saucepan, heat oil over medium heat.  Add garlic, onions, chile powder, cumin seeds, chile flakes, and coriander and saute 2 to 3 minutes.
Add chicken, increase heat to high, and saute until no longer pink, 7 to 10 minutes, stirring to break meat into rough chunks.
Stir in remaining ingredients except masa, rice, and garnishes.
Bring to a boil, reduce heat slightly and simmer, stirring occasionally, until mixture is fairly thick, but still slightly liquid, about 1 1/4 hours.
Sprinkle in masa, stir and simmer until thick, about 15 minutes more.
Serve over steamed rice and garnish with cilantro sprigs and lime wedges.
Easy Chocolate Pancakes


Ingredients:
plain flour, light brown sugar, salt, egg, milk, butter, rum, chocolate chips, icing sugar

Directions:
Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve.
Melt half the butter and stir it into the batter.  Add the orange liqueur or rum (if using] and leave the batter to stand for 1 hour.
Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked.
Sprinkle a few chocolate chips over the pancake.  When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes.
Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.
Roasted Vegetable Pasta


Ingredients:
rotini pasta, eggplant, red bell pepper, zucchini, carrot, roma tomatoes, shallots, garlic cloves, dried basil, olive oil, red wine vinegar

Directions:
Preheat oven to 425.
cook rotini according to package directions. rinse in cold water; drain.
in large bowl combine all veggies and basil; mix lightly. drizzle with 2 tablespoons of olive oil; toss to coat.
spread mixture in baking pan, roast 35 mins or until veggies are tender, stirring occasionaly.
in large bowl, combine pasta, roasted veggies, remaining 2 tbs of olive oil and vinegar; toss to mix.
season to taste with salt and pepper.
serve at room temperature or slightly warmed.
Macaroni Medley


Ingredients:
Italian sausage, elbow macaroni, butter, onion, flour, salt, pepper, milk, chicken broth, parsley, parmesan cheese, mozzarella cheese

Directions:
Remove sausage from casing.
Cook in Skillet over medium heat until sausage loses it's red colour.
Stir often.
When cooked, pour off grease.
Set aside.
Cook macaroni according to package directions.
In saucepan, melt butter.
Saute onion in butter until softened.
Stir in flour.
Cook for one minute.
Add salt, pepper, milk, broth; stirring until blended.
Cook / stir for 1 minute until sauce is slightly thickened.
Add parsley and cheeses.
Combine cooked macaroni, sausage and cheese sauce.
Spoon mixture into a 1 1/2 quart oblong baking dish.
Bake 350 degrees F for 20 minutes or until hot and bubbly.
Sprinkle with additional cheese after 15 minutes if desired.
Enjoy!
Note - Substitute dry white wine for chicken broth, if desired.
Blackened Salmon


Ingredients:
salmon fillets, olive oil, fresh lemon, garlic cloves, paprika, cayenne pepper, fresh thyme, sea salt

Directions:
1.     In a small bowl, combine olive oil, lemon juice and garlic.
2.     In a small bowl, combine paprika, cayenne pepper, thyme and sea salt.
3.     Cut salmon horizontally into four equal portions.  Brush both sides of fillets with oil mixture; lay on cutting board skin side up.
4.     Sprinkle seasonings on skin side.
5.     Lightly brush bottom of large skillet with oil mixture and turn heat to high.  Once the oil heats up  place fillets in pan, skin side (seasoned] down and turn heat to medium.
6.     Sprinkle the remaining seasoning on the top side of each filet.
7.     Cook on medium for 3-4 minutes per side depending on thickness of filet.
8.     Remove from pan and garnish with lemon slices.
9.     Serve and enjoy!
English Trifle
Category: world-cuisine
By Teri

This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.

Ingredients:
2 (8 or 9 inch) white cake layers, baked and cooled
2 pints fresh strawberries
¼ cup white sugar
1 pint fresh blueberries
2  bananas
¼ cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
¼ cup blanched slivered almonds
12  maraschino cherries

Directions:
Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

Yields: 1 bowl

Calories: 633.1
Fat: 24 g
Saturated fat: 8.6 g
Carbohydrates: 98.4 g
Sugars: 62.8 g
Dietary fiber: 3.3 g
Protein: 9.5 g
Cholesterol: 28.6 mg
Sodium: 537.2 mg
Popularity Cookies
Category: desserts
By Alice

I call these popularity cookies because when I make them and take them to work, they make me popular!  You can make these with club crackers, too.

Ingredients:
35  soda crackers
1 cup butter
1 cup packed light brown sugar
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup blanched slivered almonds

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Cover a sided cookie sheet with aluminum foil and line crackers on foil. Combine butter and brown sugar in a saucepan.  Stirring constantly, bring to a boil and boil for 3 minutes.  Pour over crackers completely. Bake for 5-6 minutes, watch carefully.  Remove cookie sheet from oven, place it on oven door and sprinkle chips over baked crackers.  When chocolate gets soft, spread over crackers with back of a spoon.  Sprinkle slivered almonds on melted chocolate.  Place in refrigerator for at least 8 hours.  Break into cookie-size pieces.  This recipe freezes well.

Yields: 2 dozen

Calories: 435.2
Fat: 29.2 g
Saturated fat: 15.2 g
Carbohydrates: 43.9 g
Sugars: 33.9 g
Dietary fiber: 1.9 g
Protein: 4.5 g
Cholesterol: 43.7 mg
Sodium: 210.4 mg
Ahi Poke Basic
Category: appetizers-and-snacks
By Josh Chan

This is a standard raw tuna (poke) salad served in most Hawaiian homes.  Although unconventional, it is sure to please the more adventurous seafood lovers.  Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Ingredients:
2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper  (Optional)
2 tablespoons finely chopped macadamia nuts

Directions:
In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 4 to 8 servings

Calories: 395.6
Fat: 13.7 g
Saturated fat: 2.2 g
Carbohydrates: 8.6 g
Sugars: 2 g
Dietary fiber: 2.2 g
Protein: 58.4 g
Cholesterol: 102.2 mg
Sodium: 3695.8 mg
Roasted Brussel Sprouts With Mushrooms & Bacon


Ingredients:
Brussels sprout, mushrooms, olive oil

Directions:
1. Trim sprouts and halve length wise. Quarter mushrooms.
2. Place cut sprouts and mushrooms in oven/microwave safe caserole dish. Add 3 TBSP water and microwave on high about 8 minutes (sprouts will start to get tender].
3. Carefully drain water from dish. Add oil, garlic, bacon, salt and pepper, mix and roast at 400 degrees for 20-25 minutes.
4. Serve immediately.
Sammy's Grilled Chicken Salad With Balsamic Dressing


Ingredients:
lettuce, gorgonzola, walnuts, basil, chicken breast, canola oil, salt, pepper, fresh basil

Directions:
Place chopped lettuce in bowl. Add cheese, walnuts and basil and toss. Serve with chicken on top.
For dressing, add all ingredients to blender and blend. Refrigerate until ready to serve salad. Makes 3 cups, so there will be some to save.
No Nut Banana Bread


Ingredients:
bananas, butter, sugar, egg, vanilla, baking soda, salt, flour

Directions:
Preheat oven for 350 degrees.
Smash bananas in a bowl. Mix together butter, sugar, egg, and vanilla and then put the bananas in the mixture and stir.
Mix flour, salt, and baking soda in a separate bowl and once both mixtures are stirred insert flour mixture into the sugar, butter, banana, egg, vanilla mixture. Stir thoroughly until all flour is mixed inches
Pour into greased bread pan. Bake for 1 hour.
Dom's Broiler Roasted Red Peppers


Ingredients:
red bell peppers, olive oil, lemon juice, capers, garlic cloves

Directions:
Preheat broiler.
Spread aluminum foil over the bottom of a broiling pan.  Place peppers on foil and broil until skin becomes blistered and charred, turning to char all sides, about 15 minutes.
Remove peppers from oven.  Lift corners of foil and fold them together to seal in the peppers.  Cover with a dish towel and let stand 30 minutes.
Unwrap foil carefully.  Remove and discard stems, seeds, and charred skin, but save all the liquid.
Put the saved liquid in a mixing bowl.  Cut peppers into 1/2" strips and place in bowl.
Add remaining ingredients and refrigerate several hours or overnight.
Remove garlic before serving.  Serve this with tomatoes as an appetizer, in sandwiches, or as a side dish with meat, chicken or fish.
Skirt Steak Fajitas


Ingredients:
pepper, garlic powder, cayenne pepper, flour tortillas, tomatoes, onion, cilantro leaf, garlic clove, salt, Guacamole, sour cream, black olives

Directions:
Combine first 4 ingredients (pepper - cayenne pepper] in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side].
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below] and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt] in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
Peanut Butter and Banana Muffins


Ingredients:
brown sugar, carrots, cauliflower, whole wheat flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350.  Spray muffin tins with nonstick spray.
Combine 1/2 cup brown sugar, peanut butter, vegetable puree, banana, and egg in a large mixing bowl.  Jessica says use a large wooden spoon.
Mix the flour, baking powder, baking soda, and salt.  I'd put it in bowl and combine with a whisk, but Jessica suggests putting them in a ziptop bag and shake.
Fold the dry mix into the wet mix and combine until just lumpy.  Don't overmix, these are muffins.  Add the remaining 1/2 cup of brown sugar and stir once or twice.  Jessica says this puts a crust on the top of the muffins.
Divide the batter between the muffins.  Cook until lightly brown and a toothpick comes out clean.  15 to 20 minutes.
Store at room temp for up to two days, or freeze for up to a month.
Strawberry Balsamic Jam
Category: side-dish
By nch

An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try on toast or serve with anything from ice cream to pound cake.

Ingredients:
2 cups white sugar
½ cup balsamic vinegar
3 cups sliced fresh strawberries
2 sprigs fresh thyme

Directions:
Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved. Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes. Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 20 servings

Calories: 92.1
Fat: 0.1 g
Carbohydrates: 23.5 g
Sugars: 22.1 g
Dietary fiber: 0.9 g
Protein: 0.3 g
Sodium: 2 mg
Quick Chicken Cacciatore


Ingredients:
boneless skinless chicken breast, onion, garlic, tomatoes, Italian stewed tomatoes, red wine, olive oil

Directions:
In a heavy pot heat olive oil over medium heat., Add onion and garlic and cook until onion is soft., Add the chicken, cook until warmed., Add the wine and simmer for 5 minutes., Stir in the tomatoes, stewed tomatoes, and mushrooms and bring to a boil., Boil for 2 minutes and then reduce heat to low and simmer for 30 minutes., You can go longer only makes the flavors blend more and more., Serve over pasta.
Tainted Fruit Shots
Category: drinks
By Stay-C

It's Jello with a kick. Vodka is mixed with any fruit flavored gelatin and drunk in a shot glass.

Ingredients:
1 (6 ounce) package fruit flavored Jell-O® mix
2 cups boiling water
1 ¼ cups vodka, chilled
¾ cup cold water

Directions:
In a large bowl, mix boiling water with gelatin. Stir until gelatin dissolves. Stir in vodka and cold water. Pour mixture into plastic shot glasses and chill in refrigerator for 1 hour, or until set.

Prep time: 5 mins
Total time: 1 hr
Yields: 20 servings

Calories: 66
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 7.6 g
Sugars: 0 g
Dietary fiber: 0 g
Protein: 0.7 g
Cholesterol: 0 mg
Sodium: 22.5 mg
Caribbean Shrimp in Lime Sauce, Flambeed With Rum


Ingredients:
shrimp, garlic, fresh ginger, dark rum, limes, juice of, coconut milk, coconut milk, cayenne pepper, lime, zest of, fresh coriander

Directions:
Season shrimp with salt and pepper.
In a medium-heavy bottom skillet, over medium heat, saute shrimp, garlic and ginger in oil about 3 minutes, stirring constantly to ensure garlic and ginger do not burn.
Add rum and flambe shrimp.
Add lime juice and simmer about 1 minute.
Remove shrimp from pan and set aside.
Add coconut milk, 35% cream, cayenne pepper and lime zest to pan; bring to a boil.
Reduce heat and simmer about 5 minutes, or until sauce thickens slightly.
Return shrimp to pan until heated through.
Do not allow sauce to boil.
Adjust seasoning, if necessary.
Garnish with coriander and red pepper.
Air Fryer Corn Nuts
Category: appetizers-and-snacks
By Soup Loving Nicole

Crunchy, salty, addictive corn nuts made easy and healthier thanks to the air fryer. This is my basic recipe, but feel free to add additional flavors such as Cajun seasoning, ranch powder, BBQ seasoning, chili powder, taco seasoning, etc.

Ingredients:
14 ounces giant white corn (such as Goya®)
3 tablespoons vegetable oil
1 ½ teaspoons salt

Directions:
Place corn in a large bowl, cover with water, and let sit 8 hours to overnight to re-hydrate. Drain corn and spread it in an even layer on a large baking sheet. Pat dry with paper towels. Air dry for 20 minutes. Preheat air fryer to 400 degrees F (200 degrees C). Place corn in a large bowl. Add oil and salt. Stir until evenly coated. Place corn in batches in the basket of the air fryer in an even layer. Cook for 10 minutes. Shake basket and cook another 10 minutes. Shake basket and cook 5 additional minutes and transfer to a paper towel-lined plate. Repeat with remaining corn. Let corn nuts cool until crisp, about 20 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 9 hrs 15 mins
Yields: 8 servings

Calories: 224.7
Fat: 7.4 g
Saturated fat: 1 g
Carbohydrates: 35.8 g
Sugars: 0.6 g
Dietary fiber: 7 g
Protein: 5.9 g
Sodium: 437.5 mg
Mehmet's Broad Beans


Ingredients:
broad beans, onion, garlic, olive oil, tomatoes, tomato paste, yoghurt

Directions:
Fry the onions in the olive oil, and add the garlic for the last few seconds.
Add the beans and tomatoes and cook uncovered until the beans are tender.
Add water towards the end if necessary.
When the beans are cooked, add yoghurt off the heat and in small amounts at a time.
Add the tomato paste.
Re-heat gently, season and serve as a side dish, or cool and serve as a salad.
Smoked Salmon Chowder
Category: soups-stews-and-chili
By Jordan Riggs

This chowder absolutely pops with flavor! It's balanced, yet intense.

Ingredients:
10 slices bacon, chopped
2 large onions, finely chopped
4 stalks celery, finely chopped
3  carrots, finely chopped
5  green onions, finely chopped
⅓ cup chopped fresh parsley
½ cup water
6 cups fish stock
salt to taste
1 ½ tablespoons ground black pepper
1 ½ tablespoons dried dill weed
8  red potatoes, cubed
1 cup butter
1 cup all-purpose flour
5 cups milk
¾ cup white wine  (Optional)
¼ cup lemon juice
1 ½ pounds flaked or chopped smoked salmon
1 ½ cups frozen corn kernels

Directions:
Place the bacon into a large pot set over medium heat. Cook for a few minutes to release some of the drippings, then add the onions and celery. Cook and stir until bacon is crisp and onions and celery are tender. Put in the carrots, green onions, and parsley and then pour in the water and fish stock. Season the soup with salt, pepper and dill. Cover and simmer over low heat until carrots are tender, about 15 minutes. Add the potatoes and simmer for another 20 minutes, or until tender. Meanwhile, melt the butter in a small skillet over medium heat. Stir in the flour until smooth. Continue to cook and stir until the mixture is light brown. Pour in a little bit of the milk to thin the roux, then pour it into the pot with the vegetables. Pour the rest of the milk into the pot and heat through, stirring constantly. When the soup has thickened slightly, stir in the white wine if using. Mix in the lemon juice, smoked salmon and corn. Cook over medium heat until hot but not boiling. Ladle into soup bowls to serve.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 1144.3
Fat: 63.3 g
Saturated fat: 30.6 g
Carbohydrates: 93.1 g
Sugars: 18.9 g
Dietary fiber: 9.5 g
Protein: 48.4 g
Cholesterol: 155.4 mg
Sodium: 2405 mg
Crock Pot Tomatillo Chili


Ingredients:
beef broth, tomatillo salsa, green pepper, yellow onion, garlic cloves, cumin, dried ancho chile powder, salt, ground pork, ground beef, butter beans, fresh cilantro, scallion

Directions:
*I had a hard time finding ancho chile pwd so I just used regular chile pwd. Worked just fine.
* You can definately use less meat. I've used both the 2 lbs. and just 1 lb. before and it was still delicious!
Combine broth, salsa, green pepper, onion, garlic, cumin, chili powder, and salt, in base of slow cooker.
Crumble in pork and beef.
Mix.
Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Break up meat with spoon
Stir in beans and cilantro.
Garnish with scallions, lime, and sour cream.
Natural Whitening Toothpaste


Ingredients:
baking soda, sea salt

Directions:
Mix ingredients in a jar., Dip damp toothbrush into mixture and brush your teeth for 2 minutes., Rinse.
Fresh Fruit Pizza


Ingredients:
cream cheese, sugar, vanilla, kiwi fruit, strawberry, blueberries, orange marmalade

Directions:
Grease a pizza pan or pie pan with nonstick cooking spray.  Press cookie dough evenly on bottom of pan to form a crust.
Bake 16 to 20 minutes on 350 degrees until golden brown.  Allow to cool completely, about 20 minutes.
In a bowl, combine cream cheese, sugar and vanilla.  Whisk until well combined and smooth.
Spread cream cheese mixture over cooled crust.  Arrange fruit over cream cheese.
Stir jelly until smooth.  Brush jelly over fruit.  Keep refrigerated until served.
To serve, cut into wedges.
Chicken Soup
Category: soups-stews-and-chili
By Anika

Anika's chicken soup. Good for body and soul!

Ingredients:
1  boneless chicken breast half, cooked and diced
2 cups water
2  carrots, chopped
1  zucchini, diced
1 clove garlic, minced
½ teaspoon chicken broth base

Directions:
Put cooked chicken meat and water in a large pot and bring to a boil. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes. Add the chicken broth and simmer for an additional 5 minutes. Serve.

Yields: 2 servings

Calories: 150.3
Fat: 4.6 g
Saturated fat: 1.3 g
Carbohydrates: 10.8 g
Sugars: 5.1 g
Dietary fiber: 3.1 g
Protein: 17.1 g
Cholesterol: 41.4 mg
Sodium: 288.5 mg