30 Minutes to Dinner

By the end of the day I am tired, not just tired but exhausted.  I spend my days keeping up with my four boys… making sure everyone gets to where they need to go and that they have all of the supplies they need once they get there. I also manage all aspects of Julie’s Beet and work behind-the-scenes on a few other websites.  My husband also works very hard all day.  When it is time to prepare dinner, we’re at the breaking point of tired and hungry.  Growing up I loved watching Rachael Ray’s show 30 Minute Meals on the Food Network.  She would pull together a delicious meal in the 30 minutes it took to watch the show.  I often start cooking dinner at 8pm, so making something in a the shortest amount of time is a must!  I recently found myself turning back to a Rachael Ray cookbook titled, 365:No Repeats.  A book full of 30 minute meals to last for the entire year.

Here is an adaptation on one of the recipes from the book.  It is a one-pot wonder and a great weeknight meal on a cold winter day.

Send me your quick dinner prep recipes! I am always looking for new ideas.

Happy Friday

Julie

Chicken Cacciatore Soup

Makes 4 servings

Ingredients:

3 tablespoons extra virgin olive oil

3 boneless-skinless chicken breasts, diced

2 tablespoons Jacobsen Salt Co Kosher Salt

2 large white potatoes, diced

8 cremini mushrooms, chopped

4 celery ribs, chopped

1 yellow onion, sliced thin

1 red bell pepper, cored, seeded and thinly sliced

4 garlic cloves, minced

½ cup dry white wine

1 15-oz can diced tomatoes

1 28-oz can crushed tomatoes

2 cups chicken stock

Crusty Bread for the side

Method:

Heat a soup pot over medium-high heat.  Add 2 tablespoons of Olive Oil, then add the chicken. Season with salt & pepper.  Cook until evenly and lightly browned, 3-4 minutes

Remove the cooked chicken to a plate and reserve.  Add the remaining tablespoon of Olive oil to the pan.  Add the mushrooms, celery and onions and cook for 3-4 minutes.  Add the pepper and garlic and cook for 1-2 more minutes.  Add the wine to deglaze the pan.  Add the tomatoes and stock and stir to combine.  Cover and cook for 8-10 minutes.

Turn off the soup and ladle into four bowls.  Garnish with grated cheese or fresh spinach or sautéed arugula. Serve with crusty bread, perfect for mopping up the delicious soup/stew.

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