Servings: 8-12

You’ll need:
1-2 lbs. chicken, precooked leftover and cut up (I used my Perfect Slow Cooker Chicken, debone it and use only what I need*)
12 oz. wide egg noodles (cooked according to package directions, drain and set aside)
3 Tbsp. olive oil
1/2 large onion, finely chopped
1 Tbsp. garlic, minced
3-4 celery stocks, diced small
3-4 carrots, diced
24 oz. low sodium chicken broth
1-2 cups water
1 Tbsp. parsley flakes
Salt and Pepper to desired taste

In a large Dutch oven or stock pan add olive oil and heat to med.-high. Add diced onion and stir until translucent. Add the minced garlic and stir, add carrots and celery. Continue to stir for about 5-10 minutes. Slowly add and stir in the low sodium chicken broth, parsley flakes and cut up chicken. Set heat to med.-low, cover and cook vegetables and chicken simmering for about 20-30 minutes.

Stir in the precooked wide egg noodles and add 1-2 cups of hot water and salt and pepper to desired taste.

Serve with crackers or hard rolls.

​*Karen’s Note: It works best if you use either dark chicken meat or mostly dark meat with maybe half as much white meat. Also, if you make this recipe immediately after cooking a slow cooker chicken you can make chicken broth using the skin and bones leftover and add 3 cups of hot water, salt and pepper and simmer on low in a covered pot for about one hour prior to making this soup.  However, it would be low in fat or sodium.

Servings: 6-8

You’ll need:
1 lb. medium shrimp, thawed, peeled and deveined
4 tsp. lime juice
1 tsp. seasoned salt
1 tsp. garlic powder
1 pinch of cayenne powder
Aluminum foil (optional)
6 large skewers
Non-stick cooking spray

Put shrimp into medium bowl. Add lime juice, seasoned salt, garlic and cayenne powders and toss with a large spatula to coat. Cover bowl and put into refrigerator for at least 1 hour.

Cover grill aluminum foil, poked with several tiny holes or use a large indoor griddle. Spray cooking area with non-stick cooking spray. Pre-heat grill (using indirect method) or indoor griddle to 350 degrees F.

Meanwhile, remove bowl of shrimp from fridge and begin skewering them into body and tail, until there is at least 8-10 shrimp per skewer (see picture above).

On non-stick coated and preheated surface lay shrimp flat-side down and cook 4-5 minutes, until pink and then turn to cook another 3-4 minutes on the other side. Total cooking time be about 7-9 minutes.

Karen’s Suggestion: Serve Grilled Shrimp Skewers on a large platter or cookie sheet or shrimp can be removed from skewers. Shrimp sauce or “cocktail” sauce is recommended to be either made fresh or store-bought for dipping. These Grilled Shrimp can either be served as an appetizer for a party or served along with a baked potato and steamed vegetable.

Karen’s Note: These Grilled Shrimp can be stored in a covered container and refrigerated to serve chilled a day or two later or used in another recipe that calls for 1/2 pound shrimp.  Try my delicious Karen’s Shrimp Fajitas  recipe for saving time by saving the step to cook the shrimp!

Servings: 6-8

You’ll need:
2 cans cut green beans (drained and rinsed)
2 slices Canadian bacon or pre-cooked turkey bacon (cut up into little bits)
2 tsp. onion powder
1 tsp. ground black pepper
3 Tbsp. olive oil or canola/olive oil blend

In a medium saucepan add both cans of drained green beans.

Next, sprinkle on top of the green beans the cut up bits of Canadian bacon or turkey bacon, then coat with onion powder, black pepper and olive oil.

Place pan on stove set to medium heat. Stir veggie mixture thoroughly, until veggies begin to heat up and steam begins to rise.

Next, set heat to low and cook for an additional 30 minutes, while stirring every 10 minutes.

Enjoy your side with almost any of your favorite meat dish!

​Karen’s Note: Instead of onion powder you can substitute dehydrated onions or saute onions in 2-3 Tbsp. olive oil first, prior to adding the green beans and bacon bits, etc., and then not add any more oil.