Tonight I made Cannellini Soup and Oven Chicken Salad. I started this about 5 minutes before twin feeding time...note to self: must learn to schedule my day! It was a very hectic night but for the most part the food was good and the hubby was impressed!
Cannellini Soup
3 15 oz. cans of cannellini beans, drained and rinsed
6 cups chicken stock, veg. stock or water
2 cloves garlic, sliced
2 Tbs extra virgin olive oil
1 medium onion, chopped in a medium dice
2 ribs celery, chopped in medium dice
4 ripe tomatoes, cut in small pieces (I used 2)
1 tsp kosher or sea salt
1/4 cup fresh parsley, roughly chopped
1 cup Parmesan cheese, grated
1. Place beans, stock and garlic in a large pot. Bring to boil, reduce to low heat and cont. cooking for 20-30 minutes, stirring occasionally.
2.Meanwhile, heat a large skillet over medium high heat. When the skillet is warm, add olive oil and saute the onion and celery for 5-6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3-4 minutes.
3. Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld the flavors together. Sprinkle with Parmesan cheese.
Oven Chicken Salad
2 cups cooked chicken, cut into 1/2 inch cubes
2 cups celery, thinly sliced
2 cups 1/2 inch bread cubes, toasted
1 cup light mayo
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted
2 Tbs lemon juice
2 tsp dry minced onions
1/2 tsp salt
1.Heat oven to 400 degrees. Spray a 2 to 2 1/2 quart oval baking dish with nonstick cooking spray
2. In a large bowl, combine the chicken, celery, 1 cup of bread cubes, the mayo, 1/2 cup cheese, the almonds, lemon juice, minced onions and salt. Spoon mixture into prepared baking dish. Top with remaining bread cubes and cheese.
3. Bake for 20 minutes, until bubbly, Serve warm or at room temp.
