Makes 3 servings

You’ll need:
1/4 cup sugar
3 Tbsp. Dutch cocoa powder
1 Tbsp. ground cinnamon
1 Tbsp. imitation vanilla extract
1/8 cup water
2 cups 2% low-fat milk
3/4 cup miniature marshmallows

In a medium saucepan, add sugar, cocoa powder, ground cinnamon, vanilla extract and water. Stir with a wire whisk, vigorously, over medium heat, until a chocolate syrup forms. Add 2% milk. Stir over medium-high heat, continuously, until well heated, careful not to scald the milk on the bottom of the pan. Put 1/4 cup of miniature marshmallows in the bottom of 3 different mugs.

Pour hot cocoa into mugs and serve saying, “Caution-please drink sip this by sipping it very slowly as hot cocoa is served very hot!”

​Karen’s Note: Yes, my secret ingredient is the ground cinnamon. Enjoy this recipe on very chilly winter nights. It is also a great hot beverage when camping overnight to become warm and toasty, before retiring to your tent.

Makes 6-8 servings

You’ll need:
1-1/2 cups precooked brown rice (set aside)
1-1/2 cups leftover chicken, diced
3 Tbsp. canola oil
6 Tbsp. butter
1/3 cup onions, diced
1/3 cup celery, diced
1/3 cup carrots, sliced
1/2 cup mushrooms, diced
14 oz. fat free chicken broth
1-1/2 cups 2% low-fat milk
1 cup flour
1 Tbsp. dried parsley flakes
Salt and pepper (optional)

Add canola oil in a large stock pot or dutch oven and set heat to medium-high.

Melt 3 Tbsp. of butter in heated canola oil. Add diced onions, diced celery and sliced carrots and saute, stirring continually, until veggies are fork tender and onions become transparent. Add diced mushrooms and stir for about 2-3 minutes, until thoroughly mixed and mushrooms are browning.

Slowly stir in chicken broth and cook on medium heat for about 5-10 minutes, stirring occasionally. Slowly add and stir in chicken, precooked brown rice and dried parsley flakes. Stir vigorously, slowly adding in milk, 3 Tbsp. butter and flour. (Note: You can make a rue first, by whisking together flour with 1/2 cup of the milk in a small bowl and stir into soup, but slowly adding the flour to the warm soup mixture, stirring the soup continuously ,works just as well.)

Add salt and pepper to desired taste. Cook on low heat, while stirring for about 15-20 minutes, until soup is thickened to a “creamy” consistency. Add (optional) salt* and pepper to desired taste.

​*Karen’s Note: For a lower sodium recipe, do not add salt to brown rice or soup and use a low sodium chicken broth.