Cream of Onion Soup with Chicken and Rice

With September we start to see cooler days and that calls for soup in our world. There is nothing better than curling up with a good book, movie, or football game while there is a pot of soup simmering on the stove. This hearty soup is a combination of a few different recipes I found with some tweaks from yours truly! Do you have some suggested ingredients or similar soups just drop a comment below.

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Cream of Onion Soup with Chicken and Rice
Course Main Dish
Cuisine Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Cook Wild Rice according to instructions on package. I did not let it stand as long as suggested since it would be cooking a little in the soup.
  2. Sprinkle Chicken with garlic salt and cover to cook, shredding after it is cooked.
  3. Melt butter in saucepan then add onion and saute until translucent.
  4. Heat chicken broth to a rapid boil before turning to low heat.
  5. Put one cup of chicken broth and onions into food processor, blending until smooth.
  6. Combine all ingredients together in pot and cook on low for 30 minutes.
  7. Serve hot with bread of your choice.
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Twisted Stuffed Peppers

Do you feel like you make the same food over and over, week after week? We had found ourselves in that rut about a year ago so we started trying new things out. I usually find a recipe online, only have about half of the right ingredients, and put my own twist on it. That is where my this version of stuffed peppers, with a tangy kick from the A1 Sauce, came from. I usually pair these tasty delights with either brown rice or potatoes! Let us know if you try it out and what variations of stuffed peppers are your favorite?

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Twisted Stuffed Peppers
Course Main Dish
Cook Time 2-4 (6-8) Hours on High (Low)
Servings
People
Ingredients
Course Main Dish
Cook Time 2-4 (6-8) Hours on High (Low)
Servings
People
Ingredients
Instructions
  1. In Medium skillet heat Onion/Mushrooms/Garlic/ ½ cup Beef Broth over medium heat until the broth is evaporated. Set aside.
  2. Cook 1lb Ground Beef and ½ cup Beef Broth until Ground Beef is cooked.
  3. Add Onion/Mushroom mixture to Ground Beef.
  4. Add A1 Steak Sauce and 4 slices of Swiss cheese, mix until cheese melts.
  5. Fill each half of Green Peppers with Ground Beef mixture.
  6. Top each pepper with slice of Swiss cheese.
  7. Cook on Low 2-4 hours or High 6-8 hours.
Recipe Notes

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Tomato, Spinach, Quinoa Casserole

When we get ready to head out for a hike a hearty breakfast gives us the fuel to make that happen. Even though he doesn’t eat breakfast much he will gulp this one down. That means it is perfect for those picky eaters in your family. This recipe is protein rich and has the carbohydrates you want to keep you going on the trail. Sometimes I throw ground sausage in this recipe or just add some links or bacon on the side.  This is also one of my favorite make ahead and freeze recipes for the work week.

 

My time for this recipe does vary some because I will only cook my quinoa with the rice cooker. If you haven’t invested in one of these magical inventions you need to! I use it for all my rice, quinoa, couscous, and steaming veggies. Once you try it you will never be able to have any of these grains cooked on the stove again. 

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Tomato, Spinach, Quinoa Casserole
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. 1. Heat oven to 325 degrees 2. Lightly coat a 9x12 inch baking dish with cooking spray and set aside 3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, garlic, and basil then season with salt and pepper if desired 4. Pour mixture into baking dish and back for 30-35 minutes or until the center comes out clean when you stick it with a knife.
Recipe Notes

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The best trail mix I have ever made!

 

This is the best trail mix I have ever made, granted it is also the first trail mix I have made. Do you ever get so tired of buying trail mix and only liking half of what is in it, who doesn’t just want the pretzel and chocolate pieces? That is us, especially finding one that both of us like. I see all these recipes online for trail mix but I decided to wing it as usual. By wing it I mean I went to the local Trader Joe’s and stared at the options for hours that I could mix together. Trader Joe’s is someplace I have been just one other time in my life, which was before my Yosemite trip a couple years ago. From that trip, and of course reading online (where lets face it we could learn to rebuild a car)  I know they have a great selection of “hiking” food. By “hiking food” we are talking dried fruits, and a vast collection of nuts and seeds, in other words good old bird food. Since I pretty much hate traffic and had to travel almost an hour toward Boston this means I stocked up!

I am going to try and come up with a few different trail mixes as well as some tasty camp oatmeal from this haul.  Let’s face it trail mix is not known for being healthy and low calorie but its sooo good. Then again that is not what the goal is when consuming it. The goal for trail mix is to give you that boost of energy without having to stop and eat a full meal. Your body burns a lot of calories and energy while hiking so it needs full more frequently in the form of small snacks on the go rather than sitting down for a meal. Tomorrow we plan on paring this with some fresh fruit for the perfect snack on the go. 

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Coconut Cocoa Trail Mix
A tasty sweet treat for the trail
Course Snack
Cuisine Trail Mix
Prep Time 10 minutes
Servings
servings
Course Snack
Cuisine Trail Mix
Prep Time 10 minutes
Servings
servings
Instructions
  1. Mix it all together and enjoy! This is going to be a spring or fall trail treat so the chocolate do not melt. There is nothing worse than watching your hiking buddies lick chocolate off the inside of a baggie.
Recipe Notes

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Greek yogurt Chicken Salad

Posted on Posted in Recipes

I don’t know about everyone else but I like to take something more than beef jerky and cliff bars on a day hike. Don’t get me wrong I always keep those things in my bag for those moments when you get hungry and are lacking energy on the trail.  Worse than that maybe you left your compass or GPS at home so now your day hike is an overnight trip. There is nothing worse than going out unprepared, spending longer than you expected hiking (because somebody takes to many pictures), and in turn hitting a brick wall on your way back, staring at that 15 degree hill, because you are starving.

Now one of us (the sane one) is perfectly content throwing a McDonalds cheeseburger into his bag along with some chips…the other of us not so much. Just because I am in the woods doesn’t mean I can’t have something healthy and tasty at the same time. One of my personal favorites is Greek Yogurt Chicken Salad. Pair it with a wrap or some crackers and it is good to go.

Greek Yogurt Chicken Salad20170417_174842

 

Ingredients:

3 cups chicken (or turkey), cubed20170417_174109

3 celery stalks, cut into small pieces20170417_174133

¼ cup onion, dice20170417_174119

1 cup of grapes, halved20170417_174126

1 lemon, juiced (or you could be like me and buy this little guy)20170417_174226

1 cup plain Greek yogurt20170417_174200

 

Directions:

Mix everything together and enjoy! This meal makes a great lunch for work as well. You can also cut down the ingredients and just use whatever leftover chicken you have (which is what I did for the demo).

Of course this is not one of those meals you can just throw in your pack and hope it doesn’t get hot by the time you stop for lunch. I found this great freezer lunch bag at target last year and it goes on all my hikes with me. Once it is empty it takes up very little space in my pack but it keeps lunch cold until I am ready. Plus as a bonus it keeps my water bladder cooler as well.

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