CHICKEN SOUP WITH WILD RICE AND SPINACH

1 can (14-oz) reduced sodium chicken broth

1 3/4 cups carrots, diced

2 cups cooked wild rice

2 cans (10 3/4-oz each) condensed cream of chicken soup

1 tsp dried thyme

1/4 tsp dried sage

fresh ground black pepper, diced or shredded

2 cups baby spinach, coarsely chopped

1/2 cup milk

In a medium saucepan, bring chicken broth to a boil and add carrots; cook about 10 to 12 minutes. Add the cooked rice to the carrots. Stir in the soup, thyme, sage, and pepper; return to a boil. Stir in the chicken, spinach, and milk. Cook soup, stirring occasionally, about 2 to 3 minutes or until thoroughly heated.

Serves 4 to 6. Per one cup: 256 calories, 22 g protein, 28 g carbs

SPRING CREAMY VEGETABLE RICE SOUP

3 tbsp butter

3 leeks, chopped

1 small onion, chopped

1/2 cup regular long grain rice

1 1/2 tsp salt

8 cups water

3 medium potatoes, thinly sliced

1 medium carrot, thinly sliced

12 stalks fesh asparagus, cut into 1-inch pieces

1 bag (10-oz) fresh spinach, chopped fine

2 tsp salt

dash freshly ground black pepper

1 cup heavy cream

In a large Dutch oven, over medium-low heat, melt the butter. Cook leeks and onions in the butter until tender. Add rice, 1 1/2 teaspoons salt, and 8 cups water. Cover and heat to boiling. Reduce heat to low and simmer 5 minutes. Add the spinach, 2 teaspoons salt, black pepper, and cream; stir and allow to set 5 to 8 minutes.

Enjoy!

For more of Linda’s recipes, visit http://diabeticenjoyingfood.squarespace.com

SPARERIBS, CABBAGE ‘N KRAUT

3 to 4 lb lean pork spareribs, cut into serving size pieces
salt to taste
pepper to taste
1 small can sauerkraut
1/2 small head of cabbage, thinly sliced
1 large onion, thinly sliced
1 apple, quartered, cored, and sliced
1 tsp caraway seeds or dill weed
1 cup water
1 tsp salt

Sprinkle spareribs with salt and pepper to taste. Brown spareribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, onion,and apple in CROCK-POT. Add caraway seeds or dill weed to the water and pour over all. Cover and set to Low for 6 to 8 hours or high for 4 to 5 hours. Stir several times during the cooking process if using the high setting.

CREAMY, CHUNKY CHICKEN SOUP

1 1/2 lbs boneless, skinnless chicken breasts, cut into 2-inch strips

2 tsp vegetable oil

2/3 cup finely chopped onion

2 medium carrots, chopped

2 celery ribs, chopped

1 cup frozen corn

2 cans (10 3/4 oz ea) condensed cream of potato soup, undiluted

1 1/2 cups chicken broth

1 tsp dill weed

1 cup frozen peas

1/2 cup half-and-half cream

In a large skillet, over medium high heat, brown the chicken in the oil. With a slotted spoon, transfer the chicken to a 5-quart slowcooker or crockpot. Add the onion, carrots, celery, and corn. In a medium mixing bowl, whisk the soup, broth and dill together until well blended. Stir the mixture into the slowcooker. Cover the cooker and set on low. Cook soup for 4 hours or until the vegetables are tender. Stir in the peas and the cream. Cover and cook another 30 minutes or until heated through.

Enjoy!

For more of Linda’s recipes and diabetic information, visit her at http://diabeticenjoyingfood.squarespace.com