Shopping list for Chicken Spinach Tortellini Soup

Wednesday, 13 June...National Lobster Day

From the Farmers' Market or Grocer:

2 cups cooked chicken  (I usually roast a whole chicken and use it the rest of the week)

1 lb. baby spinach

2 medium tomatoes

1/2 lb. pre-made cheese tortellini (from the deli)

From your well-stocked pantry:

EVOO

1 onion

4 cloves of garlic

6 c. chicken broth

poultry seasoning (dried thyme, sage, oregano,marjoram, rosemary and pepper)

freshly ground black pepper

Parmesan cheese

Consider adding a loaf of fresh bread, a fresh green salad and a bottle of wine.

Take the time to know what goes into your body, the less processed foods we eat the better off we all are.  

The cooking directions will be posted tomorrow.  

Happy shopping,

Elizabeth

Grilled Chicken with Rosemary and Bacon

The sun's playing games with the clouds today. So far the sun's winning!!! Today's recipe uses the grill but if that's not working for you, feel free to to your cooking in the oven.

Ingredients
4 teaspoons garlic powder
4 skinless, boneless chicken breast halves or thighs
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Directions
1.Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2.Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
3.Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serves 4

Serve with your favorite salad, a loaf of bread and a glass of wine.