This soup can be “soupy” (add more broth) or thick (add some cornstarch and water), is delicious and very easy to make.

4 skinless, boneless chicken breast halves
6 cups water
1 onion, chopped
2 stalks celery, chopped
Salt and Pepper to taste
1 (12 ounce) package frozen egg noodles

1. Place chicken, water, onion and salt and pepper to taste in a slow cooker. Add celery if desired. Set temperature to low and cook for 4-6 hours.

2. When chicken is tender, remove from cooker and tear into bite size pieces. Set aside and keep warm. Turn the cooker up to high and stir in the frozen egg noodles. Cook until noodles are tender and return chicken to broth. Adjust seasonings and serve.

Serves 6

This sauce will make your kitchen smell wonderful and the dish is quick and very easy to make.

1 (8 ounce) package linguini pasta
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
2 cups chopped tomatoes

1. Cook pasta in a large pot of boiling water until done. Drain.
2, Meanwhile, heat oil in a large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
3. Add linguine. Heat through, stirring frequently. Fold in tomatoes and serve.

Serves 4.

Garlic and bouillon combined with green pepper, basil and diced tomatoes create this very easy and delicious soup.

1-teaspoon olive oil
0.5 cup chopped green bell pepper
0.5 cup chopped onion
1 clove minced garlic
1 (14.5) ounce can diced tomatoes
1.5 cups water
1 tablespoon minced fresh basil
1-teaspoon chicken bouillon granules
0.25-teaspoon ground black pepper
1 (10 ounce) package frozen chopped spinach, thawed
1. In a large saucepan over medium heat, cook bell pepper, onion and garlic in oil until tender. Stir in tomatoes, water, basil, bouillon and black pepper. Bring to a boil, then reduce heat and simmer 10 minutes.

2. Stir in spinach and cook 5 to 7 minutes more.

Serves 5

The earthy flavor of Portobello mushrooms enriches this very simple soup made with stock, tomato paste and red wine. Just boil the ingredients with pastini pasta and serve.
1 (8-ounce) package dry pastini
3 cups veal stock
1 grilled Portobello mushroom cap, sliced
1 tablespoon tomato paste
1 tablespoon red wine
Salt and pepper to taste

1. In a large pot, combine all ingredients. Cook over medium-high heat for 8 to 10 minutes or until pasta is al dente.

Serves 4.

This is a zesty salad of pinto beans, black beans, corn and tomatoes

2 cups small seashell pasta
1/3 cup Italian-style salad dressing
Salt to taste
1 (15-ounce) can pinto beans
1 (15-ounce) can black beans
1 (15-ounce) can whole kernel corn, drained
3 tomatoes, chopped
1.5 tablespoons ground cumin
0.5 tablespoons chili powder
0.5 teaspoon onion powder
0.5 teaspoon garlic powder
0.25 teaspoon dried red pepper flakes
Salt and Pepper to taste
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water. Place in a large mixing bowl and add dressing and salt; mix well.
2. Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, pepper flakes, and salt and pepper to taste; toss lightly.
3. Chill salad in refrigerator until ready to serve.
Serves 8.
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This blend of spices is perfect for fried chicken.

2 cups all-purpose flour
1-tablespoon salt
1-teaspoon celery salt
1-tablespoon black pepper
2 tablespoons dry mustard
4 teaspoons paprika
1-tablespoon garlic powder
5 teaspoons dried thyme
1 teaspoon dried savory
1-teaspoon ground ginger
0.5 teaspoon dried basil
0.5 teaspoon dried oregano

1. In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container.
2. To use: Steam chicken until tender, dip pieces in beaten egg and roll in spice mixture. Deep fry for 3 minutes on each side.

This flavorful way to make baked chicken is enhanced by a bed of rice, okra and cream of mushroom soup.

1 (10.75 ounce) can condensed cream of mushroom soup
1-cup water
0.75 cup uncooked brown rice
0.25-teaspoon paprika
0.25-teaspoon ground pepper
4 skinless, boneless chicken breasts
1 (16 ounce) package frozen okra, thawed and sliced

1. Preheat oven to 375 degrees.
2. In a 9X13 inch baking dish combine the soup, water, rice, okra, paprika and ground black pepper. Place the chicken on top of the rice mixture. Sprinkle with additional paprika and pepper.
3. Cover and bake in pre-heated oven for 45 minutes or until the chicken is cooked through and the juices run clear.

Serves 4
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Blending celery, cucumber, carrot, onion and garlic creates this creamy potato classic.

2 cups water
2 potatoes, peeled and cubed
2 stalks celery, chopped
0.5 cucumbers
6 baby carrots
2 cloves garlic, minced
2 onions, sliced
2 button mushrooms, chopped
2 cubes chicken bouillon

1.Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add cucumber, carrots, garlic, onion, mushrooms and bouillon.
2. Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.

Serves 4

This healthy, hardy stew is made with vegetables, chicken and tomatoes. It provides a different way to prepare chicken breasts. Try it!

2 cups chopped onion
2 cups cubed, cooked boneless chicken breast meat
1 cup chopped celery
2 cups whole peeled tomatoes, with liquid
2 cups sliced carrots
5 cups chicken broth
1 cup sweet corn
1 cup peas
1 cup sliced zucchini

1. In a large soup pot combine the onion, chicken, celery and tomatoe with liquid, carrots, broth, corn, peas and zucchini. Stir together and simmer over medium low heat for ½ hour or until vegetables are cooked and tender.

Serves 10

Water chestnuts add a nice crunchiness to this interesting and easy summer salad.

1 honeydew melon
6 cups cubed, cooked chicken
2 cups chopped celery
2 cups seedless grapes
1 (8 ounce) can sliced water chestnuts
0.5 cup sour cream
0.5 cup plain yogurt
1.5 teaspoons curry powder
Salt and pepper to taste

1. Cut melon in half and remove seeds. With a melonballer, scoop out melon balls; place in a large salad bowl.
2. Add chicken, celery and grapes to melon. Add water chestnuts.
3. In a small bowl, mix together sour cream, yogurt and curry powder. Gently stir into salad. Season with salt and pepper to taste.

Serves 10.

This delicious soup will soon become a staple in your home. The unusual ingredient is onion soup mix.

1 medium head cabbage, chopped
1 onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 tomatoes, chopped
16 ounces frozen green beans
2 (1 ounce) packages of dry onion soup mix
6 cups water

Combine water, soup mix and vegetables in a large stockpot. Bring to a boil. Reduce heat and simmer until the vegetables are tender.

This is a wonderful summer offering with a fabulous dressing made from strawberry flavored cream cheese, brown sugar, vanilla and cinnamon.
2 pears
2 apples, cored and chopped
2 ripe bananas, sliced
1 pint fresh strawberries, sliced
3 cups seedless grapes
0.5 lemon, juiced
8 ounces fat-free strawberry cottage cheese
0.5-cup light brown sugar
2 teaspoons vanilla extract
0.5-tablespoon ground cinnamon
1-cup fat-free pretzels, broken

1. Combine the pears, apples, bananas, strawberries and grapes. Add lemon juice and toss.
2. Blend together the cream cheese, brown sugar, vanilla and cinnamon; add the fruit and pretzel. Fold together. Serve immediately with a dollop of light whipped topping or refrigerate until chilled.

Serves 8.

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This chicken is robust and spicy. Its flavor is a blend of black beans, salsa and red bell pepper.

6 boneless chicken breasts
1 (20-ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15-ounce) cans black beans, rinse and drained

1. Preheat oven to 400 degrees.
2. Arrange the chicken pieces in a 3-quart casserole dish or a 9X13 inch-baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken and pour the beans on top and cover. Bake in preheated oven for 1 to 1 ½ hours. Serve with rice if desired.

Serves 6

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This simple preparation gives flounder a new and delicious Italian-inspired flavor.

2 pounds flounder fillets
0.5-tablespoon butter
Salt and pepper to taste
1 tablespoon lemon juice
0.5 cup diced fresh tomato
2 teaspoons dried basil
1-teaspoon garlic powder

1. Preheat oven to 350 degrees.
2. Arrange flounder in a medium-sized baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil and garlic powder.
3. Cover and bake for 30 minutes in preheated oven, or until fish flakes easily with a fork.

Serves 4

This baked chicken will be a hit every time as long as you don’t forget the title ingredient, paprika!

6 skinless, boneless chicken breasts
Ground black pepper to taste
1 pinch garlic powder
1-teaspoon poultry seasoning
2 teaspoons paprika

1. Preheat oven to 375 degrees.
2. In a lightly greased 9 X 13 inch baking dish, place chicken breasts side by side. Sprinkle to taste with ground black pepper, garlic powder, poultry seasoning and then paprika.
3. Bake in a preheated oven for 40 to 50 minutes, or until chicken is no longer pink.

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This is a hearty and delicious chowder brimming with tomatoes and potatoes. Try it once and you will be hooked.

2 medium potatoes, peeled and cut into ½ inch cubes
1 (8 oz) bottle clam juice
1 cup thinly sliced celery
½ cup chopped onion
½ cut chopped carrot ½ tsp dried thyme, crushed 1-pint fresh shucked clams or 2 (61/2 ounce cans) mined clams
1 (141/2 oz) can stewed tomatoes, chopped

1. In a 3-quart saucepan combine potatoes, clam juice, celery, onion, carrot and thyme. Bring to a boil; reduce heat. Cover and simmer for 10 minutes or until potatoes are tender, stirring occasionally.

2. Stir in clams and undrained tomatoes. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.

Serves 4

This is a simple way to prepare and enjoy catfish. Cornmeal is the key ingredient here and it makes a delicious difference!

1-cup cornmeal
1-teaspoon salt
¼ teaspoon black pepper
½ teaspoon cayenne pepper
4 catfish fillets (1/2 pound each)
½ cup all-purpose flour
2 eggs, beaten
Vegetable oil, enough to cover 12-inch skillet at ½ inch deep

1. Heat oil in a 12-inch skillet over medium heat until hot but not smoking.
2. Combine cornmeal, salt and peppers. Dredge catfish in flour and then dip in egg mixture. Coat the fish with cornmeal mixture.
3. Fry 2 fish at a time until golden, about 6 minutes on each side. Keep catfish warm in a 275-degree oven.

Serves 4