Easy Chicken Pumpkin Soup....yummy.*

I seem to add collard greens to everything, even when it is not necessarily appropriate.  This recipe perhaps being one of them - a can of cannellini beans would prob fit better than collards, so I added a can!  However, soups are perfect for collard greens.  Why, because the greens sit and absorb the flavors of the soup.  The best soup to add collard greens is probably chili.  Give it a try - collards are my nutritional savior. 

Makes 10 generous cups

Ingredients:

3-4 boneless skinless chicken thighs (or about two chicken breasts)
4 cups of low sodium chicken broth
1 15oz can pumpkin
1 15oz can cannellini beans
1 large onion chopped
2 celery stalks chopped
4 cups chopped collard greens
1 clove of garlic
1/2 tsp ground pepper
3 tbsp olive oil
3 tbsp salted butter**
Seasoning for chicken: 1 tsp of dried thyme, 1 tsp of rosemary, sea salt and ground pepper to taste - optional

1. In a large pan (5quart saute pan) cook chicken in 1 tbsp of olive oil over medium heat.  Season if desired with Seasoning for Chicken listed above.

2. Remove chicken and set to side.

3. Reduce heat to low. Add additional 1 tbsp of olive oil and 1 tbsp of salted butter.  Add onion, celery, and ground pepper to pan.  Grate garlic into pan.  Cook and stir until onion is transparent.

4. Lightly coat collard greens with additional 2 tbsp of olive oil and add to pan.  Cook for an additional 10 minutes.

5. Melt 2 tbsp of butter and mix into pumpkin. Add to pan, cook and stir for an additional 10 minutes.

6. Add beans. Stir. 

7. Add chicken broth.  Stir.

8. Cut or shred chicken and add to pan. Stir.

9. Cover and let simmer for about an hour.















*You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

**Turns out I found a butter from pasture cows that is salted, but only has about 40mg of sodium per tbsp.  Other butters appear to have 95-over 100 mg of sodium per tbsp.  So you may prefer to use unsalted and add your own sea salt.

Almost there Chicken Chili***

Turns out I like to grate garlic too!
This is a slow cook, crock pot recipe.

Ingredients:

4 chicken thighs
1 cup low sodium, low fat chicken broth*
1 med red bell pepper
1/2 a large onion
1 and 1/2 cup cannellini beans no salt added (about 1 15oz can)
1tsp of ground cumin
1 tbsp of chili powder**
1/2 tbsp Mrs. Dash (spicy)
1 tsp of grated garlic
1 tbsp of ground pepper
1/2 tsp sea salt (optional)
1-2 tbsp olive oil

Makes 4 servings. Recommended to serve with rice.

1. Heat olive oil in skillet. Season chicken thighs with Mrs. Dash and 1/2 tbsp ground pepper. Brown chicken in skillet.

2. Chop onion and bell pepper place in bottom of crock pot.

3. Measure 1 cup beans and mash (it will thicken the chili). Add to crock pot.

4. Add remaining 1/2 cup of beans to pot.

5. Add/mix grated garlic, cumin, rest of ground pepper, sea salt and chili powder to the vegetables in the pot.

6. Pour the chicken broth over top of vegetables in crock pot.

7. Place browned chicken thighs on top in crock pot.

8. Cook on high for two hours.

9. Remove chicken thighs and shred. Add back to pot. Cook on high and add extra seasonings as desired for additional hour. The additional hour is to assure the beans, red pepper, and onion are cooked well. If they are done to your liking then just keep warm.

*Read the ingredient label...I recommend organic, there is a lot of misc ingredients in a lot of the broths out there.

**Add more or less seasonings as you like, if you like it spicy add more or red pepper flakes, or even a chopped jalapeno.

***You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

Chicken Salad****

So, I don't ever cook from a recipe...or if there is a recipe, I find it very difficult to follow. Either way, I made chicken salad and did my best to measure everything.

Ingredients:

1-2 chicken breasts
1 med shallot
1/2 an orange or yellow bell pepper*
1/2 cucumber (enough to cut into bite size pieces for at least a 1/4 of a cup)
1/4 cup blueberries (go through and hand pick - you don't want mushy food)
1/4 cup of halved seedless grapes (I'd go with red)*
1 tblsp of olive oil
2 tblsp of light mayo**
1/2 tblsp of dijon mustard
Seasonings:
pepper (preferably a grinder)
dried italian seaonings(any kind oregano, basil, etc.)
Mrs. Dash (spicy)

makes 4 servings

1. Take shallot, grate until you have about 1/2 teaspoon of grated shallot (you may want to consider closing your eyes or wearing goggles). Mix 1/2 teaspoon of grated shallot with 1/2 tablespoon of Dijon mustard and two tablespoons of light mayo. Put in refrigerator until later.

2. Heat olive oil in skillet. Season chicken with the seasonings. Cook chicken in skillet.

3. Chop rest of shallot. Chop Bell pepper. When chicken is halfway cooked add chopped shallot and bell pepper to skillet. Saute to assure the veggies are cooked on all sides. I would recommend cooking until the shallot caramelizes.

4. Chop cucumber...I usually cut into quarters lengthwise and then cut slices, so they look like little triangles. If you are planning on having left overs, scoop out the seeds first. Set to side.

5. Cut Grapes in half. Set to side.

6. When chicken is done, let cool to room temperature.

7. When cool shred chicken. You can do this with two forks, but I would recommend using your hands.

8. Take mayo mixure from fridge and mix with shredded chicken.

9. Add cooked bell pepper and shallot. Mix.

10. About 30 min before serving add, grapes, blueberries, and cucumbers***. Mix. Let stand in the refrigerator.

*There are a lot of ingredients. If you choose to keep it simple I suggest skipping the bell pepper and grapes.

**You could substitute mayo with olive oil.

***If you think you will have left overs it is best to mix the amount you believe you will need. Grapes and cucumbers have a lot of water in them...if left overnight, you will have watery chicken salad, it is a little gross.

****You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.