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Tuesday, February 05 2019

These fuss-free soup deliveries are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup recipes that will help you get dinner on the table fast.

INGREDIENTS
2 - cups sliced fresh mushrooms
1/4 - cup vegetable oil
3 - cups thinly sliced onions
10 - ounces beef sirloin, trimmed and cut into very thin strips
Salt and black pepper
2 - 32 ounce boxes reduced-sodium beef broth
1/3 - cup dry white wine (optional)
1 - tablespoon Worcestershire sauce
1/4 - teaspoon freshly ground black pepper
4 - ounces very wide homestyle egg noodles, broken if long
6 - slices French bread, toasted (optional)
3/4 - cup shredded Swiss, Gruyere, or Jarlsberg cheese (3 ounces) (optional)


DIRECTIONS
In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.


Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.


Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.
NUTRITION FACTS (Beefy French Onion Noodle Soup)


Per serving: 275 kcal , 12 g fat (2 g sat. fat , 6 g polyunsaturated fat , 3 g monounsaturated fat ), 44 mg chol. , 664 mg sodium , 24 g carb. , 2 g fiber , 6 g sugar , 18 g pro.

Posted by: AT 09:29 am   |  Permalink   |  Email
Wednesday, October 03 2018

Move hearty and rewarding vegetables to main-dish status with our collection of easy meatless meals. With vegetarian recipes for pasta, pizza, soup, and sandwiches, these simple dishes transition from stove top to table in less than an hour.

INGREDIENTS
2 - tablespoons butter
1 - cup chopped onion
3/4 - cup chopped red sweet pepper
2 - cups chopped round red potatoes
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen corn
2 - 4 ounce cans chopped green chiles
4 - cups reduced-sodium chicken broth or vegetable broth
1 1/2 - teaspoons chili powder
1/2 - teaspoon ground cumin
1 - cup half-and-half
3- tablespoons all-purpose flour
2 - cups shredded cheddar or Monterey Jack cheese (8 ounces)
2 - tablespoons snipped fresh cilantro
Chopped fresh tomato (optional)


DIRECTIONS
In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.


In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.
NUTRITION FACTS (Texas Spicy Black Bean Chowder)


Per serving: 394 kcal , 22 g fat (13 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 64 mg chol. , 1019 mg sodium , 34 g carb. , 6 g fiber , 6 g sugar , 20 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email
Saturday, April 28 2018

Whether you like it paired with soup or all on its own, a grilled cheese sandwich is delicious any way you choose to indulge. Loaded with veggies, meat, or fruit, our easy sandwich recipes put flavorful spins on the classic grilled cheese.

INGREDIENTS
1 - 12 ounce jar roasted red sweet peppers, drained
2 - 14 1/2 ounce can no-salt-added diced tomatoes
1 1/2 - cups reduced sodium chicken broth
2 - tablespoons olive oil
1 - tablespoon snipped fresh tarragon
1 - teaspoon celery seed
1 - teaspoon bottled minced garlic
1/2 - teaspoon sugar
8 - slices bread
1/4 - cup light mayonnaise
24 - thin slices pepperoni
4 - 1 ounces slices Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers
1/2 - cup coarsely chopped cucumber
Crushed red pepper and/or olive oil


DIRECTIONS
In a food processor combine peppers, tomatoes, broth, olive oil, tarragon, celery seed, garlic, and sugar. over and process half at a time if necessary, to desired consistency. Season to taste with salt and pepper; set aside.


For Pepperoni Cheese Toast, brush one side of each bread slice with mayonnaise. Layer pepperoni and cheese on the unbrushed sides of 4 slices. Top with remaining bread slices, mayonnaise side up. On a large griddle or skillet toast sandwiches over medium heat until cheese is melted and bread is golden, turning once, about 3 to 5 minutes.


Divide soup among bowls; top with cucumber. Sprinkle with crushed red pepper and olive oil, if desired. Serve with Pepperoni Cheese Toasts.


FROM THE TEST KITCHEN
*TIP:
If you don't have a large griddle, do sandwiches two at at time in a very large skillet.

NUTRITION FACTS (Roasted Red Pepper Gazpacho with Pepperoni Cheese Toast)
Per serving: 478 kcal , 26 g fat (9 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 39 mg chol. , 1022 mg sodium , 44 g carb. , 6 g fiber , 11 g sugar , 18 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 05 2018

These delicious spring recipes are fresh, fabulous, and all made in one dish skillet, slow cooker, or casserole) which means cleanup is a snap. Filled with carrots, peas, asparagus, and other bright flavors, these quick and easy spring dinners are sure to make it into your regular dinner rotation.

INGREDIENTS
1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 - cups reduced-sodium chicken broth
1 - pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 - cup sliced spring onions, ramps, or green onions (white parts)
1 - carrot, sliced 1/4-inch thick
3 - cloves garlic, minced
1/4 - teaspoon salt
1/2 - cup half-and-half
3 - tablespoons all-purpose flour
1 - cup fresh English peas, shelled, or frozen peas
1 - ounce crumbled goat cheese (chevre), (optional)
1 - teaspoon snipped fresh thyme
1 - recipe Caramelized Shallots (optional)


DIRECTIONS
Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.


If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.


Caramelized Shallots
INGREDIENTS
2 - tablespoons butter
1 - cup thinly sliced shallots or onions


DIRECTIONS
 In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
NUTRITION FACTS (New Potato-Chicken Soup)


Per serving: 223 kcal , 6 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 79 mg chol. , 477 mg sodium , 22 g carb. , 4 g fiber , 4 g sugar , 21 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, March 23 2018

Spice up your supper with flavorful and healthy Mexican meal. Quesadillas, tacos, fajitas, nachos -- any of these south-of-the-border dinners will hit the spot. We've cut the fat, sodium, and calories so these Mexican recipes fit your healthy eating plan.

INGREDIENTS
6 - cups water
1 - 3 1/2 pound whole roasting chicken, cut in 8 pieces
1 - large yellow onion, chopped (1 cup)
1 - medium carrot, peeled and chopped (1/2 cup)
1 - stalk celery, chopped (1/2 cup)
8 - sprigs cilantro
1 1/2 - teaspoons ground cumin
1 - teaspoon chili powder
1/2 - teaspoon ground ancho chile pepper
1/2 - teaspoon dried oregano
2 - bay leaves
Corn oil
8 - corn tortillas, cut into 1/2-inch strips
Salt and freshly ground black pepper
1 - 32 ounce box reduced-sodium chicken broth
2 - medium carrots, peeled and cut in 1/4-inch slices
2 - cups sugar snap peas, sliced diagonally
2 - small zucchini, cut in 1/4-inch slices (2 cups)
1 - cup chopped fresh or canned tomato
1/2 - a jalapeno pepper, seeded and finely chopped
1 - cup sharp cheddar cheese, coarsely shredded
Cilantro leaves


DIRECTIONS
In a 6-quart Dutch oven combine water, chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to a boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1 to 1-1/2 hours.


Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.


Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.


Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeno. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.


ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6 to 8 servings.
FROM THE TEST KITCHEN
*
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

NUTRITION FACTS (Chicken and Tortilla Soup)
Per serving: 375 kcal , 14 g fat (2 g sat. fat , 7 g polyunsaturated fat , 4 g monounsaturated fat ), 89 mg chol. , 618 mg sodium , 29 g carb. , 6 g fiber , 6 g sugar , 34 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 13 2018

There is nothing better than a comforting foods like homemade chicken soup. These delicious chicken soup recipes spice up classic chicken soup with vegetables, pasta, and plenty of bold flavors.

INGREDIENTS
1/2 - cup chopped onion
1/2 - cup chopped carrot
1/2 - cup chopped red sweet pepper
1 - clove garlic, minced
1 - tablespoon olive oil
4 - cups reduced-sodium chicken broth
2 - cups chopped cooked chicken
2 - cups cooked pasta (such as campanelle or gemelli)
4 - cups fresh baby spinach
2 - tablespoons snipped fresh Italian parsley
Salt and black pepper


DIRECTIONS
In a large saucepan cook onion, carrot, sweet pepper, and garlic in hot oil over medium heat 5 minutes, stirring frequently.
Stir in broth and chicken. Bring to boiling; reduce heat. Simmer, covered, 5 to 10 minutes or until vegetables are tender.
Stir in cooked pasta and heat through


Add baby spinach and parsley to soup; cook 1 to 2 minutes more. Season to taste with salt and black pepper.


FROM THE TEST KITCHEN


VEGETABLE AND RICE SOUP WITH SWEET POTATOES:


Prepare as directed, except substitute 1 cup chopped, peeled sweet potato for the red sweet pepper, 2 teaspoons minced fresh ginger for the garlic, and 1 1/2 cups cooked white rice for the pasta. Omit chicken and spinach.

Nutrition analysis per serving: 168 calories, 6 g protein, 28 g carbohydrate. 4 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 4 g total sugar, 149% Vitamin A, 11% Vitamin C, 586 mg sodium, 5% calcium, 10% iron

CHICKEN AND BARLEY SOUP WITH KALE:
Prepare as directed, except add 1 cup cubed fresh butternut squash in Step 1. Add 1/4 teaspoon each ground coriander, ground cumin, and ground turmeric and a dash cayenne pepper in Step 2. Substitute 1 cup cooked barley or rice for the pasta and finely chopped Tuscan kale or Swiss chard leaves for the spinach. Omit parsley.

Nutrition analysis per serving: 299 calories, 28 g protein, 27 g carbohydrate, 10 g total fat (2 g sat. fat), 62 mg cholesterol, 6 g fiber, 5 g total sugar, 272% Vitamin A, 192% Vitamin C, 655 mg sodium, 17% calcium, 20% iron

NUTRITION FACTS (Chicken and Vegetable Soup with Pasta)
Per serving: 320 kcal , 9 g fat (2 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 62 mg chol. , 672 mg sodium , 29 g carb. , 3 g fiber , 4 g sugar , 29 g pro.

Posted by: AT 12:33 pm   |  Permalink   |  0 Comments  |  Email
Monday, February 05 2018

Whether you prefer hearty meat or savory vegetables, our homemade soups will warm you up from the inside. Pair a steaming hot bowl with one of our wholesome artisan breads for a complete meal your family will love.

INGREDIENTS
3 - 14 1/2 ounce cans reduced-sodium chicken broth
1 - 28 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - fennel bulb, trimmed, quartered, cored, and sliced
1 - cup chopped onion
1 - 8 ounce bunch fresh kale, stemmed and chopped (8 cups)
1 - 9 ounce package refrigerated cheese-filled tortellini or ravioli
2 - tablespoons chopped fresh oregano
1 - 2 - tablespoons whipping cream
1/2 - cup grated Parmesan cheese


DIRECTIONS
 In a 6-qt. slow cooker stir together broth, tomatoes with juices, fennel, and onion. Cover; cook on low 6 hours or on high 3 hours.
If cooking on low, turn to high. Stir in kale, tortellini, and oregano. Cover; cook on high 30 minutes more or until tortellini are tender. Stir in cream. Serve with Parmesan cheese.


NUTRITION FACTS (Tuscan Tortellini Soup)

Posted by: AT 12:04 pm   |  Permalink   |  0 Comments  |  Email
Monday, January 29 2018

INGREDIENTS
2 - 15 ounce can no-salt-added red beans, rinsed and drained
4 - cups peeled, cubed sweet potatoes (about 1 pound)
8 - ounces boneless chicken breasts, cut into bite-size pieces
8 - ounces boneless chicken thighs, cut into bite-size pieces
2 - 14 1/2 ounce can reduced-sodium chicken broth
2 1/2 - cups chopped green sweet peppers (2 large)
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
1 - 10 ounce can tomatoes and chopped green chiles, undrained
1 - tablespoon Cajun seasoning
2 -cloves garlic, minced
1/4 - cup creamy peanut butter
Snipped fresh cilantro
Chopped peanuts (optional)


DIRECTIONS
In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.


Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.


Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
Serve topped with cilantro and, if desired, peanuts.


NUTRITION FACTS ( Red Bean, Chicken and Sweet Potato Stew)
Per serving: 366 kcal , 7 g fat (2 g sat. fat , 1 g polyunsaturated fat , 1 g monounsaturated fat ), 53 mg chol. , 830 mg sodium , 46 g carb. , 16 g fiber , 9 g sugar , 32 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 03 2018

Bundle up with a cozy chicken soup that simmers in your slow cooker all day. Whether you're looking for a chicken noodle soup recipe, a chicken chili recipe, or a chicken tortilla soup recipe, we've got you covered. These are the chicken soup recipes to get you through the cold winter months!

INGREDIENTS
12 - ounces skinless, boneless chicken thighs
1 - 26 ounce can condensed cream of chicken soup
1 - 14 3/4 ounce can cream-style corn
1 - 14 ounce can reduced-sodium chicken broth
1 - cup chopped carrot (2 medium)
1 - cup finely chopped onion (1 large)
1 - cup frozen whole kernel corn
1/2 - cup chopped celery (1 stalk)
1/2 - cup water
2 - slices bacon, crisp-cooked, drained, and crumbled


DIRECTIONS
In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.


Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.


Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.


NUTRITION FACTS (Creamed Chicken and Corn Soup)

Per serving: 447 kcal , 17 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 90 mg chol. , 2056 mg sodium , 50 g carb. , 5 g fiber , 11 g sugar , 28 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 05 2017

On a cool fall or winter evening, or even in the middle of summer when you need a comforting meal, nothing hits the spot like a cozy soup recipe. When you don't have hours to spend letting flavors simmer together, turn to one of these quick soup recipes. From hearty chili to creamy chowder, we show you how to make delicious soups and stews in minutes.

INGREDIENTS

3 - 14 ounce can beef broth
1 - 12 ounce package frozen cooked meatballs
1 - 15 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - 10 ounce package frozen mixed vegetables
1 - cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)


DIRECTIONS

In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.


FROM THE TEST KITCHEN
BEEF AND VEGETABLE SOUP WITH PASTA:
Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.


FREEZING TIP
Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.


NUTRITION FACTS (Meatball and Vegetable Soup with Pasta)

Per serving: 319 kcal , 5 g fat (2 g sat. fat , 32 mg chol. , 1552 mg sodium , 45 g carb. , 7 g fiber , 24 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 26 2017

Leave the canned soups on the grocery store shelves -- you can make a hearty, delicious dinner just as fast using fresh ingredients. Each of these recipes can be on your table in 45 minutes or less, so you can always come home to a comforting bowl of soup or stew, no matter how busy your weeknight is.

NGREDIENTS

1 - 32 ounce box vegetable broth
1 - cup water
8 - ounces red potatoes, coarsely chopped (1 1/2 cups)
1 - tablespoon snipped fresh rosemary
1 - 9 ounce package refrigerated spinach or mushroom ravioli
1/2 - of a purchased roasted chicken, meat removed and cut up
8 - ounces fresh green beans, trimmed and cut into 1-inch pieces (2 cups)
1 - tablespoon butter


DIRECTIONS

In a 4- to 6-quart Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat and cook, covered, 10 minutes. Add ravioli, chicken, and green beans. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender. Stir in butter.


FROM THE TEST KITCHEN
SERVING TIP:


Top with fresh basil leaves and cracked black pepper.
NUTRITION FACTS (Rosemary and Ravioli Chicken Soup)

Per serving: 362 kcal , 13 g fat (5 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 112 mg chol. , 1326 mg sodium , 38 g carb. , 4 g fiber , 6 g sugar , 25 g pro.

Posted by: AT 12:19 pm   |  Permalink   |  0 Comments  |  Email
Thursday, October 12 2017

These fuss-free soup delivered are filled with good-for-you veggies, fresh fish, hearty beef, and more. Nothing beats the winter chill like a steaming bowl of soup or beef stew. And don't stress if you're short on time—we have plenty of quick soup delivery that will help you get dinner on the table fast.

INGREDIENTS

3 - cups peeled, diced butternut squash (about 1 small squash)
2 - cups thinly sliced carrots (4 medium)
3/4 - cup thinly sliced leek or chopped onion
1 - tablespoon butter or margarine
2 - 14 1/2 ounce cans reduced-sodium chicken broth
1/4 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
1/4 - cup half-and-half or light cream
Creme fraiche or dairy sour cream (optional)
Toasted pumpkin seeds (pepitas) (optional)
Fresh tarragon sprigs (optional)


DIRECTIONS

In a large covered saucepan cook squash, carrots, and leek in hot butter over medium heat about 8 minutes, stirring occasionally. Add broth. Bring to boiling; reduce heat. Simmer, covered, for 25 to 35 minutes or until vegetables are very tender. Cool slightly.


Place one-third of the squash mixture in a food processor or blender. Cover and process or blend until almost smooth. Repeat with remaining squash mixture. Return all of the mixture to saucepan. Add white pepper and nutmeg; bring just to boiling. Add half-and-half; heat through. If desired, garnish each serving with creme fraiche, pumpkin seeds, and/or fresh tarragon.


NUTRITION FACTS (Butternut Squash and Carrot Soup)

Per serving: 82 kcal , 3 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 9 mg chol. , 364 mg sodium , 12 g carb. , 2 g fiber , 4 g sugar , 3 g pro.

Posted by: AT 12:39 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 08 2017

The workdayis busy enough without having to cook up dinner when you get home. With a little preplanning, you can stock your freezer with family dinners, easy sauces and sides, plus quick dessert toppings and breakfast options.  Your next easy meal is just a quick thaw away.

INGREDIENTS

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper


DIRECTIONS

In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.


Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.


Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


FROM THE TEST KITCHEN
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.


*TIP:
If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.


NUTRITION FACTS (French Soup)

Per serving: 142 kcal , 4 g fat (2 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 10 mg chol. , 886 mg sodium , 17 g carb. , 4 g fiber , 7 g sugar , 3 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, October 02 2017

Chicken is our all-time favorite blank canvas for dinner. Healthy chicken meals check all the boxes: affordable, low in fat, and high in protein. The only thing that could make the MVP better is if it cooked itself. Enter the slow cooker! We have plenty of healthy slow cooker meals, including soups, stews, rice, and pasta dishes that practically prepare dinners themselves.

INGREDIENTS

1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 - cups reduced-sodium chicken broth
1 - pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 - cup sliced spring onions, ramps, or green onions (white parts)
1 - carrot, sliced 1/4-inch thick
3 - cloves garlic, minced
1/4 - teaspoon salt
1/2 - cup half-and-half
3 - tablespoons all-purpose flour
1 - cup fresh English peas, shelled, or frozen peas
1 - ounce crumbled goat cheese (chevre), (optional)
1 - teaspoon snipped fresh thyme
1 - recipe Caramelized Shallots (optional)


DIRECTIONS

Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).


Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.


If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.


Caramelized Shallots
INGREDIENTS

2 - tablespoons butter
1 - cup thinly sliced shallots or onions


DIRECTIONS

 In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
Nutrition Facts (New Potato Chicken Soup)


Per serving: 223 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 79 mg chol., 477 mg sodium, 22 g carb., 4 g fiber, 4 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:38 am   |  Permalink   |  0 Comments  |  Email
Monday, September 18 2017

Move hearty and rewarding vegetables to main-dish status with our collection of easy meatless meals. With vegetarian meals for pasta, pizza, soup, and sandwiches, these simple dinners transition from stove top to table in less than an hour.

INGREDIENTS

2 - tablespoons butter
1 - cup chopped onion
3/4 - cup chopped red sweet pepper
2 - cups chopped round red potatoes
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen corn
2 - 4 ounce cans chopped green chiles
4 - cups reduced-sodium chicken broth or vegetable broth
1 1/2 - teaspoons chili powder
1/2 - teaspoon ground cumin
1 - cup half-and-half
3 - tablespoons all-purpose flour
2 - cups shredded cheddar or Monterey Jack cheese (8 ounces)
2 - tablespoons snipped fresh cilantro
Chopped fresh tomato (optional)


DIRECTIONS

In a 4-quart Dutch oven melt butter over medium heat. Add onion and sweet pepper; cook 5 minutes or until soft, stirring occasionally. Add next seven ingredients (through cumin). Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until potatoes are tender.


In a bowl whisk together half-and-half and flour; add to soup. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Stir in fresh cilantro. If desired, top servings with chopped tomato.
Nutrition Facts (Texas Spicy Black Bean Chowder)


Per serving: 394 kcal cal., 22 g fat (13 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 64 mg chol., 1019 mg sodium, 34 g carb., 6 g fiber, 6 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:53 pm   |  Permalink   |  0 Comments  |  Email
Monday, August 21 2017

Who says you need a big hunk of meat to get your protein? These healthy meals, packed with fiber and nutrients from plenty of veggies, get their protein from whole grains, beans, nuts, dairy -- and just a bit of meat, too.

INGREDIENTS

12 - ounces dried black beans
8 - cups water
2 - large smoked ham hocks
4 - cups reduced-chicken broth
1 1/2 - cups chopped onions (3 medium)
3 - fresh jalapeno peppers, seeded and minced*
4 - cloves garlic, minced
1 - tablespoon finely shredded orange peel
1/2 - cup orange juice
1/2 - cup dry sherry
1/4 - cup snipped fresh cilantro
Hot cooked rice (optional)


DIRECTIONS

Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.


To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro.


If desired, serve stew over hot cooked rice.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Nutrition Facts (Brazilian Black Bean Stew)
Per serving: 253 kcal cal., 5 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 19 mg chol., 333 mg sodium, 34 g carb., 7 g fiber, 5 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:03 pm   |  Permalink   |  0 Comments  |  Email
Thursday, July 27 2017

Don't tell Mom we're giving her classic comfort food a delivery makeover! Our latest versions of meatloaf, mac and cheese, stew, and more all include garden-fresh ingredients and can be on the table in less than an hour. OK—go ahead and tell Mom you made these healthy comfort food meals. 

INGREDIENTS

6 - ounces brown-rice or regular banh pho (Vietnamese wide rice noodles)
3 1/2 - cups low sodium vegetable broth or reduced-sodium chicken broth
2 - 3 - tablespoons fish sauce or 2 tablespoons reduced-sodium soy sauce
4 - inches stick cinnamon
1 - 1 inch piece fresh ginger, sliced and cut into strips
1 - or 2 star anise (optional)
3 - green onions, trimmed and cut into thin 1-inch strips
2 - cups cubed cooked chicken, thinly sliced cooked pork, or cooked shrimp
2 - cups shredded bok choy or bean sprouts (optional)
1/2 - cup fresh basil, cilantro, and/or mint leaves
Sliced fresh jalapeno chile peppers or Asian chili sauce (Sriracha sauce) (optional)
Lime wedges


DIRECTIONS

Cook noodles according to package directions; drain.
Meanwhile, in a large saucepan combine broth, fish sauce, cinnamon, ginger, and, if desired, star anise. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add green onions; simmer, uncovered, for 5 minutes. Add chicken; simmer, uncovered, for 1 minute more. Remove and discard cinnamon and star anise.


Divide cooked noodles among soup bowls. Ladle broth mixture over noodles. Serve with bok choy (if desired), herbs, jalapeno peppers (if desired), and lime wedges.


Nutrition Facts (Fast Pho)
Per serving: 310 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 62 mg chol., 900 mg sodium, 38 g carb., 4 g fiber, 3 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:52 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 24 2017

Sending a delicious, well rounded meal is a breeze with our best meals for a one-dish dinner. Each of our one-dish dinners requires little prep time and cooks in just one pan.

INGREDIENTS

4 - cups reduced-sodium chicken broth
4 - ounces dried medium shell pasta (1 1/3 cups)
1 - 14 1/2 ounce can diced tomatoes
1/4 - teaspoon crushed red pepper (optional)
1 - 15 ounce can navy beans, rinsed and drained
1 - cup chopped cooked chicken breast
1 - cup fresh arugula
1/2 - cup chopped fresh basil
1 - tablespoon extra-virgin olive oil
Kalamata olives
Parmesan cheese


DIRECTIONS

In a 4-quart Dutch oven bring broth to boiling. Add the pasta, undrained tomatoes, and crushed red pepper, if desired. Return to boiling; reduce heat. Cover and cook for 10 minutes or until pasta is just tender.
Stir in remaining ingredients; heat through. Season to taste. Top with Parmesan cheese and kalamata olives.
FROM THE TEST KITCHEN


STIR-INS/TOPPERS:
Stir in 1/3 cup pitted kalamata olives, coarsely chopped, and top soup with grated Parmesan cheese.
Nutrition Facts (Fresh Basil and Navy Bean Soup)
Per serving: 293 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 30 mg chol., 1114 mg sodium, 39 g carb., 7 g fiber, 4 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 23 2017

Blushing yellow mangoes taste marvelous prepared food in sweet and savory ways! Bring a little island flair to your table with these smoothie bowls, salsas, burgers, shrimp dinners, cakes, and more recipes with fresh mangoes. Try a new mango meal every day of the month!

INGREDIENTS

2 - tablespoons cooking oil
3 - pounds pork shoulder roast, fat trimmed, cut into 1- to 1-1/2-inch cubes (about 1-1/2 lb. after trimming)
2 - medium onions, peeled and chopped
4 - cloves garlic, minced
3 - 19 ounce can cannellini beans, rinsed and drained
2 - 14 ounce can reduced-sodium chicken broth
1/3 - cup lime juice
1 - teaspoon ground chipotle chili pepper
1/2 - 1 - teaspoon ground white pepper
1/4 - teaspoon ground nutmeg
2 - mangoes


DIRECTIONS

In 4-quart Dutch oven heat oil over medium heat. Brown half the pork at a time; remove and set aside. Add onions and garlic; cook until onions are tender. Return pork to Dutch oven; add beans, broth, lime juice, chili pepper, white pepper, and nutmeg. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until pork is tender.

Peel and seed mangoes; slice one half. Chop remaining; stir into chili. Heat through. Top with sliced mangoes. Makes 8 servings.
Nutrition Facts (White Chili)


Per serving: 428 kcal cal., 17 g fat (5 g sat. fat, 4 g polyunsaturated fat, 7 g monounsatured fat), 60 mg chol., 820 mg sodium, 45 g carb., 11 g fiber, 13 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:26 am   |  Permalink   |  Email
Saturday, March 18 2017

INGREDIENTS

6 - ounces smoked cheese (cheddar, mozzarella, or gouda), shredded
1 - tablespoon all-purpose flour
4 - ounces ham, finely chopped
1 - medium carrot, finely chopped
1/2 - teaspoon curry powder
1/2 - teaspoon paprika
3 - cups whole milk
1/2 -4 ounce package refrigerated garlic mashed potatoes

Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)

DIRECTIONS

In a bowl combine cheese and flour; set aside.
In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 09 2017

The workweek is busy enough without having to whip up dinner from scratch. With a little preplanning, you can stock your freezer with family-friendly weeknight dinners, easy sauces and sides, plus quick dessert toppings and breakfast options. So what are you waiting for? Your next meal is just a quick thaw away.

Ingredients

2 - tablespoons butter
1 - cup pearl onions, peeled and halved
1 - small fennel bulb, trimmed, cored, and finely chopped
1 - cup baby green beans, trimmed and cut into 1-inch pieces
1 - cup baby or small carrots, trimmed and thinly sliced
2 - 14 1/2 ounce cans vegetable or chicken broth or 3 cups homemade vegetable broth
1 - 14 1/2 ounce can petite diced tomatoes, undrained
1 - cup dry white wine, vegetable broth, or chicken broth
2 - teaspoons dried herbes de Provence, crushed
1 - cup shelled fresh peas or frozen peas
Salt
Ground black pepper


Directions
In a Dutch oven heat butter over medium heat until melted. Add pearl onions and fennel; cook for 3 to 4 minutes or until fragrant and translucent, stirring occasionally. Add green beans and carrots; cook for 3 minutes, stirring frequently.


Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Stir in peas. Simmer, covered, about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.


Cool soup slightly and transfer to a 1-gallon resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
To serve, thaw soup in the refrigerator overnight. Transfer to a large saucepan. Cook over medium heat until heated through, stirring occasionally.


From the Test Kitchen
If desired, add one 15-ounce can garbanzo beans or cannellini beans (white kidney beans), rinsed and drained, after thawing soup. Heat through.

*TIP:

If you prefer, cool soup slightly and transfer to an airtight storage container. Cover and chill for up to 3 days. To serve, transfer to a large saucepan and heat as directed.

Nutrition Facts (French Garden Soup)
Per serving: 142 kcal cal., 4 g fat (2 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 10 mg chol., 886 mg sodium, 17 g carb., 4 g fiber, 7 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, March 01 2017

Can't make it to New Orleans this year? Celebrate Mardi Gras from homemade meals to with these gumbos, jambalayas, soups, and more. Each dish offers some Cajun flair, whether it's a traditional Mardi Gras dinners or inspired by Louisiana restaurants delivery.

Ingredients

4 - cups frozen diced hash brown potatoes with onions and peppers
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - 13 1/2 ounce pkg. cooked andouille or other smoked sausage, chopped
1 - cup water
1 - 10 3/4 ounce can condensed cream of celery soup
2 - teaspoons Cajun seasoning
1/2 - cup whipping cream
Sliced green onions (optional)


Directions
In a 4-qt. Dutch oven combine first six ingredients (through Cajun seasoning). Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are tender, stirring occasionally.


Before serving, stir in cream. If desired, top servings with green onions.
Nutrition Facts (Cajun Sausage-Potato Soup)


Per serving: 363 kcal cal., 26 g fat (11 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 67 mg chol., 1113 mg sodium, 20 g carb., 2 g fiber, 1 g sugar, 12 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, February 26 2017

Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.

Ingredients

1 - bunch green onions
3 - tablespoons olive oil
3/4 - cup bottled roasted red sweet peppers, drained
3/4 - cup pale lager or nonalcoholic beer
2 - cups refrigerated shredded hash brown potatoes
2 - cups milk
8 - ounces American cheese, shredded (2 cups)
1/4 - teaspoon paprika
Paprika


Directions
Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.


In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.


Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).
In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.


Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.
Nutrition Facts (Beer and Cheese Soup)


Per serving: 467 kcal cal., 30 g fat (14 g sat. fat, 2 g polyunsaturated fat, 13 g monounsatured fat), 63 mg chol., 1096 mg sodium, 28 g carb., 2 g fiber, 7 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:40 am   |  Permalink   |  Email
Tuesday, January 03 2017

Eat well even if you're tight on time with our collection of healthy slow cooker meals. Simple to put together before work, these inspired quick-prep recipes feature a bounty of nutritious vegetables, fruits, beans, and whole grains while remaining hands-off for busy cooks.

Ingredients

1 - tablespoon vegetable oil
1 - cup finely chopped carrots (2 medium)
1/2 - cup finely chopped celery (1 stalk)
1/3 - cup finely chopped onion (1 small)
3 - cups peeled and cubed russet potatoes (about 1 pound)
3 - cups reduced-sodium chicken broth
1 - bay leaf
3/4 - teaspoon salt
3/4 - teaspoon dried thyme, crushed
1/8 - teaspoon paprika
4 - cups frozen whole kernel corn
2 - cups milk
3 - tablespoons cornstarch
2 - tablespoons dry white wine
1 - tablespoon snipped fresh thyme
4 - slices bacon, crisp-cooked, drained, and crumbled
Cracked black pepper


Directions
In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.


In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.
Nutrition Facts (Slow Cooker Corn Chowder)


Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:50 am   |  Permalink   |  0 Comments  |  Email
Monday, November 28 2016

Whether you like your soup chunky or smooth, we have a vegetarian soup dinner that fits the bill. From classics like fresh tomato soup to hearty vegetable stews, these warming vegetarian meals will quickly become favorites in your recipe box. 

Ingredients

2 - tablespoons lime juice
2 - tablespoons reduced-sodium soy sauce
8 - ounces firm or extra-firm tofu (fresh bean curd), drained and cut into 1-inch cubes
1/2 - cup thinly sliced green onions (4)
3 - cloves garlic, minced
1 - tablespoon canola oil
4 - cups water
2 - cups reduced-sodium vegetable broth
2 - cups small fresh broccoli florets
1/2 - cup coarsely shredded carrot (1 medium)
3 - ounces banh pho (Vietnamese wide rice noodles), broken
3/4 - cup fresh bean sprouts, well rinsed
1/4 - teaspoon crushed red pepper
1/4 - cup chopped unsalted peanuts
1/4 - cup thinly sliced green onion tops
1/4 - cup snipped fresh basil (optional)


Directions
In a medium bowl combine lime juice and soy sauce. Add tofu; toss gently to coat. Cover and let stand at room temperature for 10 minutes.
In a large saucepan cook the 1/2 cup green onions and the garlic in hot oil over medium heat for 3 minutes, stirring occasionally. Add water and vegetable broth. Bring to boiling. Add broccoli, carrot, and noodles. Return to boiling; reduce heat. Simmer, uncovered, for 4 minutes.
Add tofu and any liquid remaining in the bowl, the sprouts, and the crushed red pepper. Return to boiling; reduce heat. Simmer for 1 to 2 minutes more or until broccoli and noodles are tender and soup is heated through. Ladle soup into bowls. Top with peanuts, green onion tops, and, if desired, basil.


Nutrition Facts (Spicy Broccoli and Bean Soup)
Per serving: 265 kcal cal., 11 g fat (1 g sat. fat, 4 g polyunsaturated fat, 3 g monounsatured fat), 615 mg sodium, 32 g carb., 3 g fiber, 5 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:56 pm   |  Permalink   |  0 Comments  |  Email
Sunday, November 20 2016

Warm the heart with a steamy holiday soup or stew. Whether you prefer classic chicken noodle soup or tangy beet and apple stew, these delicious soups will add a special twist to your holiday meal. Spoon, please! 

Ingredients

2 - pounds boneless pork shoulder, cut into 1-inch pieces
1/2 - teaspoon salt
1 - tablespoon vegetable oil
3 - parsnips and/or carrots, peeled and sliced
1 - small red onion, halved and sliced
1 - tablespoon snipped fresh sage
1 - tablespoon minced or grated fresh ginger
4 - cloves garlic, minced
5 - Granny Smith apples, cored and cut into 1-inch pieces
4 - cups reduced-sodium chicken broth
1 - cup apple cider or juice
3 - tablespoons cider vinegar
2 - tablespoons apple brandy (Calvados) (optional)
Sour cream (optional)
Fresh sage leaves, freshly grated nutmeg, and/or cracked black pepper (optional)


Directions
Preheat oven to 300 degrees F. Season pork with salt. Heat oil in a 4-quart Dutch oven over medium-high heat. Add pork in batches and sear until browned all over, 6 to 8 minutes. Transfer to a bowl. Add parsnips and onion to pan and cook for 4 minutes; remove to bowl with pork. Add sage, ginger, and garlic to pan and cook for 1 minute. Add 3 of the apples, broth, cider, and vinegar; bring to boiling. Reduce heat; cover and simmer 5 minutes or apples are tender. Puree mixture with an immersion blender or transfer, in batches, to a blender and blend until smooth. Add pork, parsnips, and onion. Bring to boiling.


Cover and bake for 2 hours or until pork is fork-tender. Stir in remaining apples and brandy, if desired. Serve topped with sour cream, additional sage, nutmeg, and/or pepper, if desired.
Nutrition Facts (Cider Pork and Apple Stew)


Per serving: 272 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 68 mg chol., 504 mg sodium, 24 g carb., 4 g fiber, 15 g sugar, 24 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:37 am   |  Permalink   |  Email
Friday, November 04 2016

Ingredients

3
teaspoons Stock Base (see below)
Flavor Boost (see below)
9
ounces Protein
1 1/2
cups Cooked Noodles (about 4 ounces dry)
1 1/2
cups Vegetables
Directions
Divide Stock Base and Flavor Boost between three microwaveable pint-size jars with lids. Layer with Protein, Noodles, and Vegetables, in that order. Place lids on jars. Store in the refrigerator 3 to 5 days.
Tote in a lunch bag with a freezer pack. Before heating, let stand at room temperature 10 minutes or run warm water over the jar for a minute or so to warm slightly. Nearly fill the jar with water (about 1 1/4 cups water) and microwave, uncovered, 2 minutes*. Let stand 5 minutes. Stir to combine.
From the Test Kitchen
*NOTE

If you don't have a microwave, place the jar in a bowl. Fill the bowl around the jar with boiling water. Fill the jar nearly full (about 1 1/4 cups water) with boiling water. Let stand 5 minutes.

STOCK BASE

Choose from 1 tablespoon beef stock base, chicken stock base, or vegetable stock base (such as Better Than Bouillon)

FLAVOR BOOST

Choose one or two: 1 1/2 teaspoons lime, lemon, or orange zest; 3/4 teaspoons chili powder; 3/4 teaspoon Cajun seasoning; 3/4 teaspoon lemon-pepper seasoning; 3/4 teaspoon Old Bay® seasoning; 1 tablespoon soy sauce; 3 tablespoons teriyaki sauce; 2 tablespoons white miso paste; 2 tablespoons rice vinegar; 1 tablespoon grated fresh ginger; 2 cloves minced garlic; 1 tablespoon snipped fresh herbs (dill weed, cilantro, chives, sage, parsley)

PROTEIN

Choose from: 7 ounces cooked smoked sausage, cooked shredded chicken, cooked shredded beef roast, cooked peeled shrimp, cooked chopped pork, cooked meatballs (quartered), 1 cup canned beans or frozen edamame, 2 ounces smoked salmon, or 3 sliced hard-cooked eggs

NOODLES

Cook noodles 1 minute less than package directions. Drain. Immediately rinse in cold running water to stop cooking. Drain and toss noodles in vegetable oil to coat. Cut long noodles into shorter lengths. Choose from: spaghetti, angel hair pasta, shell pasta, linguini, elbow pasta, rice noodles, ramen noodles, or mini farfalle

VEGETABLES

Use 2 to 3 of the following: julienned carrots, frozen peas, frozen corn, frozen peas and carrots, sliced green onions, broccoli slaw, fresh baby spinach, sliced button or shiitake mushrooms, finely chopped zucchini, sliced snow pea pods, chopped bok choy

SUGGESTED COMBINATIONS

1) Lemon Chicken: chicken stock base, lemon zest and dill weed, chicken , linguini, spinach and mushrooms. 2) Cajun Sausage: chicken stock base, Cajun seasoning, cooked sausage, farfalle, corn, broccoli slaw, and green onions 3) Shrimp bowl: vegetable stock base, Old Bay® seasoning, shrimp, angel hair, broccoli slaw and mushrooms 4) Meatball Mac: beef stock base, chili powder, meatballs, shell pasta, peas and corn or peas and carrots 5) Dilly Eggs: chicken stock base, dill weed, hard cooked eggs, spaghetti, peas and carrots and spinach 6) Edamame-Mushroom: chicken stock base, miso paste, garlic, ginger, soy sauce, edamame, rice noodles, snow peas, shiitake mushrooms 7) Teriyakl: beef stock base, teriyaki sauce, ginger, garlic, chicken, ramen noodles, bok choy, carrots

Great way to use up leftover turkey meat and/or noodles.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 03 2016

Easy cornmeal dumplings -- made with biscuit mix, cornmeal, and cheese -- top this savory and quick chicken and vegetable soup.

Ingredients

12 - ounces boneless chicken strips for stir-frying
1 - tablespoon olive oil or cooking oil
2 - tablespoons all-purpose flour
1/4 - teaspoon dried marjoram, crushed
1 - 14 ounce can chicken broth
1 - medium onion, cut into wedges
1 - cup fresh green beans, trimmed and halved
1 - cup purchased julienne or coarsely shredded carrots
2/3 - cup reduced-fat packaged biscuit mix
1/3 - cup yellow cornmeal
1/4 - cup shredded cheddar cheese
1/2 - cup milk
1 - cup water
Salt and pepper


Directions

Season chicken with salt and pepper. In a large saucepan cook and stir chicken in hot oil 2 minutes or until browned. Sprinkle flour and marjoram over chicken. Stir in broth, vegetables, and water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.


In a mixing bowl combine biscuit mix, cornmeal, and cheese. Stir in milk just until mixture is moistened. Drop batter by spoonfuls onto hot liquid, making 8 dumplings. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes until dumplings test done. (Do not lift cover while simmering.) Makes 4 servings.


Nutrition Facts (Chicken 'n' Dumpling Soup)


Per serving: 345 kcal cal., 11 g fat (3 g sat. fat, 55 mg chol., 716 mg sodium, 35 g carb., 3 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 14 2016

Chunks of beef stew meat and colorful vegetables ensure a hearty dinner is served. Make this soup in a Dutch oven or let it cook in a slow cooker for 8 to 10 hours on a low-heat setting.

Ingredients

12 - ounces beef or lamb stew meat, cut into 1-inch cubes
1 - tablespoon cooking oil
4 - ounces cans beef broth
1 - cup chopped onion (1 large)
1/2 - cup chopped celery (1 stalk)
1 - teaspoon dried oregano or basil, crushed
1/4 - teaspoon black pepper
2 - cloves garlic, minced
1 - bay leaf
1 - cup frozen mixed vegetables
1 - 14 1/2 ounce can diced tomatoes, undrained
1 - cup 1/2-inch slices peeled parsnip, or 1/2-inch cubes peeled potato

2/3 - cup quick-cooking barley


Directions
In a Dutch oven brown meat in hot oil. Stir in broth, onion, celery, oregano, pepper, garlic, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 hours for beef (45 minutes for lamb).


Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.
Makes 8 servings (11 cups)
From the Test Kitchen
SLOW-COOKER DIRECTIONS:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Nutrition Facts (Barley-Beef Soup)
Per serving: 171 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 25 mg chol., 865 mg sodium, 20 g carb., 4 g fiber, 3 g sugar, 13 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 28 2016

Rich, chunky, and filled with fabulous flavor, this traditional chili is a classic meal for a reason! Add an extra sprinkle of cheese and a dollop of sour cream for a smooth finish.

Ingredients

1 - pound lean ground beef
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
1 - 15 ounce can tomato sauce
1 - 15 ounce can red kidney beans, undrained
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - teaspoons chili powder
1/2 - teaspoon salt
1/2 - teaspoon dried basil, crushed
1/4 - teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.


From the Test Kitchen
CHILI FOR TWO:

Prepare as above, except divide all ingredients in half.

CINCINNATI-STYLE CHILI:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts (Chili)
Per serving: 381 kcal cal., 15 g fat (6 g sat. fat, 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 27 2016

Sure, we added some broccoli, carrots, and potatoes for substance, but basically this soup delivery is a bowl of melted cheeses. We feel no need for apologies.

Ingredients

1 1/2 - cups shredded sharp cheddar cheese (6 ounces)
1 1/4 - cups shredded white cheddar cheese (5 ounces)
1/4 - cup butter
1/2 - cup finely chopped onion (1 medium)
1/2 - cup finely chopped carrot (1 medium)
1/4 - cup thinly sliced green onions (2)
2 - cloves garlic, minced
1/2 - cup all-purpose flour
1/2 - teaspoon dry mustard
5 - cups chicken broth
1 - 12 ounce bottle beer (1 1/2 cups)
1 - cup whipping cream
1 1/2 - cups frozen diced hash brown potatoes
1 1/2 - cups small broccoli florets
10 - slices bacon, crisp-cooked, drained, and chopped
1/3 - cup grated Parmesan or Romano cheese
1/2 - teaspoon bottled hot pepper sauce
1/2 - teaspoon Worcestershire sauce


Directions
Allow sharp cheddar cheese and white cheddar cheese to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven heat butter over medium heat until melted. Add 1/2 cup onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.


Stir in flour and dry mustard (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.


Gradually stir in sharp cheddar cheese and white cheddar cheese, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce. Pour soup into a 3 1/2- or 4-quart slow cooker with a car adapter.


Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep soup warm on warm-heat setting. (Soup will keep warm, covered, on warm-heat setting for up to 3 hours.) Stir before serving.
From the Test Kitchen


MUST-HAVE TAILGATING EQUIPMENT:

3 1/2- or 4-quart slow cooker with a car adapter Insulated carrier

STOVETOP PREPARATION

Prepare as above through Step 3, but do not pour soup into a slow cooker. Serve warm.

Nutrition Facts (Three-Cheese Beer Soup)
Per serving: 390 kcal cal., 29 g fat (17 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 90 mg chol., 964 mg sodium, 16 g carb., 1 g fiber, 2 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, September 09 2016

Cauliflower is making a comeback! No longer is it a bland, boiled side dish. Old-school cauliflower has been reinvented as cauliflower pizza crust, cauliflower steaks, cauliflower couscous, and just darn delicious roasted cauliflower. Seem too good to be true? Try these creative cauliflower soup and see for yourself.

Ingredients

1 - large head cauliflower, cut into florets (10 cups)
1 - onion, sliced
2 - cloves garlic, halved
2 - tablespoons olive oil
2 - 14 1/2 ounce cans chicken broth
1 - cup water
1 - bay leaf
1 - teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1 - cup half-and-half or light cream
1 - teaspoon salt
1/8 - teaspoon ground black pepper


Directions
Preheat oven to 400 degrees F. In a large roasting pan combine cauliflower, onion, and garlic. Drizzle with oil; toss gently to coat. Spread vegetables in an even layer. Roast, uncovered, for 30 minutes, stirring once.
In a 4-quart Dutch oven combine roasted vegetables, broth, the water, bay leaf, and thyme. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes; cool slightly. Remove and discard bay leaf.
Transfer vegetable mixture in batches to a food processor or blender. Cover and process or blend until smooth. Return pureed mixture to saucepan. Stir in half-and-half, salt, and pepper. Heat through (do not boil).
Nutrition Facts (Roasted Cauliflower Soup)
Per serving: 125 kcal cal., 7 g fat (3 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 12 mg chol., 756 mg sodium, 13 g carb., 3 g fiber, 6 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 20 2016

Don't let the name fool you -- this soup is a little spicy. Cool things off with a sprinkle of crumbly queso fresco.

Ingredients

8
ears fresh sweet corn
2
tablespoons olive oil
1/4
cup chopped shallots (2 medium)
1
fresh poblano pepper, roasted* and chopped
2
cloves garlic, minced
3 1/2
cups reduced-sodium chicken broth
2
tablespoons snipped fresh cilantro
1
teaspoon finely shredded lime peel
2
tablespoons lime juice
1/2
teaspoon coarse salt
1/4
teaspoon coarsely ground black pepper
1
large avocado, halved, seeded, peeled, and coarsely chopped
1/2
cup crumbled queso fresco cheese
Directions
Using a sharp knife, cut the corn kernels off the cobs (should have about 4 cups). Set aside 3/4 cup of the corn for the guacamole. Set aside three of the corn cobs; discard remaining cobs.
In a large skillet heat 1 tablespoon of the olive oil over medium heat. Add 2 tablespoons of the shallots, half of the poblano pepper, and half of the garlic. Cook and stir for 4 to 5 minutes or until shallots are tender. Remove from skillet and set aside.
Add 1 1/2 cups of the chicken broth and reserved corn cobs to the skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Using tongs, remove corn cobs and discard; reserve broth in skillet.
Add the 3 1/4 cups corn kernels to the broth in the skillet. Bring to boiling; reduce heat. Cover and simmer for 4 to 5 minutes or until corn is tender. Cool slightly. In a blender or food processor combine cooked corn and shallot mixture. Cover and blend or process until almost smooth. Return pureed mixture to the skillet. Slowly whisk in enough remaining broth to reach desired consistency; heat through. Keep soup warm while preparing guacamole.
For guacamole, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the 3/4 cup reserved corn kernels. Cook for 8 to 10 minutes or until kernels are tender and lightly browned, stirring occasionally. Remove from heat and cool slightly.
In a medium bowl combine toasted corn, the remaining garlic, the remaining shallot, the remaining poblano pepper, the cilantro, lime peel, lime juice, salt, and black pepper. Add the avocado. Lightly toss to combine.
Ladle soup into bowls. Top with guacamole and sprinkle with crumbled queso fresco cheese.
From the Test Kitchen
*TIP:

To roast the poblano pepper, preheat oven to 425 degrees F. Cut the pepper in half lengthwise. Wearing plastic or rubber gloves, remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast about 20 minutes or until skins are charred. Bring foil up around pepper and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skin; gently pull off skin in strips and discard.

Nutrition Facts (Sweet Corn Soup with Toasted Corn Guacamole)
Per serving: 372 kcal cal., 19 g fat (4 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 10 mg chol., 806 mg sodium, 45 g carb., 7 g fiber, 13 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Friday, May 27 2016

Great for those days you would much rather just hang out in your PJs. Tomato soup can be so comforting.

Ingredients
½ tablespoon olive oil
½ medium onion, chopped
1 medium carrots, chopped
1 celery rib, chopped
3 garlic cloves, finely chopped
½ tsp red pepper flakes
basil, to taste
salt and pepper, to taste
2 bay leaves
3 tablespoons whole wheat flour
3½ cups organic low sodium chicken stock
1 ­ 28ounce can fire roasted tomatoes (diced), drained (or you can use 8 fresh tomatoes,diced)
¼ cup tomato paste
½ tbs sugar
½ cup half & half
2 tablespoons unsalted butter
hot sauce, to taste (optional)
croutons (optional)
sour cream (optional)
parsley (optional)
Instructions
1. Put olive oil in a large stockpot over medium heat.
2. Once hot, add onion, carrot, celery & garlic. Stir to coat with oil, then add salt, pepper, and pepper flakes(a
pinch of each). Stir frequently until the veggies are lightly browned.
3. Sprinkle the wheat flour over the veggies and stir to evenly coat.
4. Pour in chicken stock and reseason with a pinch of salt, pepper, and pepper flakes.
5. Add tomatoes, paste, leaves and sugar. Stir. Bring to a boil, then reduce to simmer and cover. Simmer for 15
minutes, then remove from burner and retrieve the bay leaves.
6. Pour the mixture to a blender till ¾ of the way full, and puree. Temporarily, pour puree into a bowl, while
repeating the pureeing with remaining soup.
7. Return all the soup to the pan and stir in the half & half. Turn burner on to medium, and cook for 5
minutes, stirring regularly.
8. Give the tomato bisque a final seasoning, with salt & pepper and adding in the basil (to taste), Finally, stir in
butter (and hot sauce, if you like) to taste.
9. To Serve: Garnish with a dollop of sour cream, croutons, and fresh chopped parsley

Posted by: AT 02:25 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 21 2016

A hearty vegetarian meal with full-bodied flavor doesn't have to take hours to prepare. Reduce the cooking time of this Italian-seasoned soup with packaged vegetables and canned beans.

Ingredients

1 - cup packaged peeled baby carrots, coarsely chopped
1 - small onion, chopped
3 - tablespoons olive oil
2 - 15 ounce can cannellini beans, rinsed and drained
1 - 32 ounce box reduced-sodium chicken broth
2 - teaspoons dried Italian seasoning, crushed
1 - 5 ounce package baby spinach
Freshly cracked black pepper
Cracker bread (optional)
Directions
In 4-quart Dutch oven cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat for 3 minutes. Add beans, broth, and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
Meanwhile, in large skillet heat remaining oil over medium-high heat. Add spinach; toss with tongs 1 to 2 minutes, just until wilted. Remove from heat. Ladle soup; top with spinach, sprinkle with pepper. Serve with cracker bread. Makes 4 servings.
From the Test Kitchen
FREEZING TIP

Prepare soup through Step 1. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 2.

Nutrition Facts (Tuscan Bean Soup)
Per serving: 254 kcal cal., 11 g fat (2 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 0 mg chol., 919 mg sodium, 36 g carb., 12 g fiber, 7 g sugar, 16 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 18 2016

Ingredients

3 - cups cauliflower florets
1 14 ounce can unsweetened coconut milk
1 - 14 ounce can vegetable or chicken broth
1 - tablespoon curry powder
1/4 - cup chopped fresh cilantro
2 - cups frozen baby peas-vegetable blend
2 - pita bread rounds, cut into wedges (optional)
1 -tablespoon olive oil (optional)
Fresh cilantro sprigs and crushed red pepper (optional)
Directions
Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
Nutrition Facts (Curried Vegetable Soup)
Per serving: 138 kcal cal., 6 g fat (4 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 620 mg sodium, 19 g carb., 4 g fiber, 6 g sugar, 3 g pro. Percent Daily Values are based on a 2,000 calorie diet
Related Categories

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Saturday, March 26 2016

ingredients
2      medium red sweet peppers, halved, seeded, and thinly sliced
1      medium fennel bulb, cored and sliced
1    teaspoon   extra virgin olive oil
1/2   teaspoon   coarse salt
1/4   teaspoon   freshly ground pepper
1 3/4   cups   buttermilk
1    cup   water or chicken broth
1    tablespoon   Pernod, Anisette, or other anise-flavored liquor (optional)
1/4   cup   buttermilk
1/4   cup   chopped roasted red sweet peppers (optional)
directions
Place a 10- to 12-inch heavy cast iron skillet in a cold oven; heat oven to 450 degrees F.
In a large bowl combine sweet peppers, fennel, olive oil, salt, and black pepper. Remove the hot skillet from the oven. Carefully pour the vegetables into the skillet. Roast, uncovered, for 12 minutes, stirring twice.
Carefully spoon roasted vegetables into a blender and add the 1 3/4 cups buttermilk and the water. Blend until smooth. Add liquor, if using, and blend again. Serve warm or at room temperature. Garnish with the 1/4 cup buttermilk and, if desired, roasted sweet peppers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 62, Fat, total (g) 2, chol. (mg) 3, sat. fat (g) 1, carb. (g) 9, Monounsaturated fat (g) 1, fiber (g) 2, sugar (g) 6, pro. (g) 4, vit. A (IU) 1263, vit. C (mg) 80, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 241, Potassium (mg) 370, calcium (mg) 121, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:42 am   |  Permalink   |  0 Comments  |  Email
Friday, March 18 2016

Ingredients

3 1/2 pounds potatoes, peeled and cut into 3/4-inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted garlic
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth
1/2 cup whipping cream, half-and-half, or light cream
1 cup shredded cheddar cheese (4 ounces)
1/2 cup thinly sliced green onions
Sliced green onions (optional)
Directions
In a 4- to 6-quart slow cooker, combine potatoes, sweet pepper, garlic, and black pepper. Pour broth over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Mash potatoes slightly with a potato masher. Stir in whipping cream, cheddar cheese, and the 1/2 cup thinly sliced green onions. If desired, top individual servings with additional sliced green onions. Makes 8 servings.
Nutrition Facts (Smashed Potato Soup)
Per serving: 243 kcal cal., 11 g fat (6 g sat. fat, 37 mg chol., 644 mg sodium, 30 g carb., 3 g fiber, 8 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 24 2016

ingredients
1    pound   fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked, and skin and bones removed
1    tablespoon   cooking oil
2    cups   shredded carrots
1    cup   finely chopped onion
1/2   cup   thinly sliced celery
1 1/2   cups   water
4    cups   reduced-sodium chicken broth
2 1/2   cups   cubed red-skinned potatoes (3 medium)
1    10 ounce package  frozen whole kernel corn
1    teaspoon   snipped fresh dill or 1/2 teaspoon dried dillweed
1/4   teaspoon   salt
2    cups   fat-free milk
2    tablespoons   cornstarch
directions
Rinse fresh salmon; pat dry. Set aside. In a large saucepan heat oil over medium-high heat. Cook and stir carrots, onion, and celery in hot oil about 10 minutes or until the vegetables are tender, stirring occasionally.
Meanwhile, to poach fresh salmon, in a large skillet bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan. Bring to boiling; reduce heat. Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch. Add milk mixture to saucepan. Stir in remaining milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon. Heat through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 211, Fat, total (g) 5, chol. (mg) 11, sat. fat (g) 1, carb. (g) 30, fiber (g) 3, pro. (g) 14, vit. A (RE) 938, vit. C (mg) 8, sodium (mg) 487, calcium (mg) 81, iron (mg) 1, Vegetables () 2, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 20 2016

ingredients
1    pound   sweet Italian sausage, casings removed
2    tablespoons   white wine vinegar
1 1/4   cups   Bob's Red Mill whole grain medley
2    cups   diced sweet onion
1    pound   sliced wild mushrooms
2      ribs celery, sliced
3      cloves garlic, chopped
1    tablespoon   fresh chopped thyme
6    cups   unsalted chicken stock
3/4   teaspoon   salt
1/4   teaspoon   black pepper
    Fresh parsley, for garnish
directions
Heat a large saute pan over medium-high heat. Add sausage, breaking apart with a spoon. Cook for 7 minutes, stirring occasionally, until browned. Add vinegar, scraping up brown bits from bottom of pan.
Transfer sausage to slow cooker. Stir in grains, onion, mushrooms, celery, garlic and thyme. Pour chicken stock on top, making sure all grains are submerged. Cook on HIGH for 5 hours. Stir in salt and pepper. Garnish with fresh parsley.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 370, Fat, total (g) 12, chol. (mg) 22, sat. fat (g) 4, carb. (g) 43, fiber (g) 7, pro. (g) 21, sodium (mg) 904, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:15 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 03 2016

ingredients
2    tablespoons   extra-virgin olive oil
2    large  onions, sliced (2 cups)
5    cloves  garlic, minced
2    teaspoons   dried basil, crushed
1/4   teaspoon   crushed red pepper
1    large  green sweet pepper, cut in bite-size strips (1-1/4 cups)
3    15 - 16 ounce can  garbanzo beans (chickpeas), rinsed and drained
1    14 1/2ounce can  reduced-sodium chicken broth
1/3   cup   pitted halved Kalamata olives
1    pint   grape tomatoes, halved
1/2   cup   crumbled feta cheese
2    teaspoons   finely shredded lemon peel
    Crumbled feta cheese (optional)
directions
In a Dutch oven, heat the oil over medium-high heat. Cook the onions, garlic, basil, and crushed red pepper in hot oil for 4 to 5 minutes, stirring frequently until softened. Add the sweet pepper and cook and stir for 2 minutes. Add garbanzo beans and cook 2 minutes more, stirring occasionally. Add the broth and olives. Bring to boiling; reduce heat to medium. Simmer, uncovered, for 5 minutes, stirring occasionally.
Stir in the grape tomatoes. Cook and stir for 2 minutes, just until wilted and heated through. Remove chili from heat. Stir in 1/2 cup feta cheese and lemon peel until cheese is melted. Top each serving with additional cheese.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 385, Fat, total (g) 11, chol. (mg) 11, sat. fat (g) 3, carb. (g) 59, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 12, sugar (g) 15, pro. (g) 15, vit. A (IU) 729, vit. C (mg) 43, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 173, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 812, Potassium (mg) 725, calcium (mg) 172, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:11 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 28 2016

ingredients
4    pounds   chicken necks and backs
1    3 pound   rack of pork baby back ribs, cut into 4 sections
1      large leek, halved lengthwise
2    ounces   fresh ginger, thinly sliced (1/2 cup)
4      cloves garlic
4    quarts   water
1/4   cup   plus 2 tablespoons shoyu or other soy sauce
1    tablespoon   vegetable oil
1    3 1/2pound   boneless pork shoulder butt, trimmed and tied
    Salt
1      12-by-2-inch piece of kombu (seaweed)
directions
In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface. Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.
Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes. Let cool, then chill and refrigerate the broth overnight.
Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.
Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in piles. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.
MAKE AHEAD:
The broth can be refrigerated for up to 3 days or frozen for up to 2 months; discard the kombu after 1 day.

Posted by: AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Friday, January 08 2016

what you'll need
4 1/2  cups chicken broth
1   cup chopped onion (1 large)
1   cup sliced carrot (2 medium)
1   cup sliced celery (2 stalks)
1   teaspoon dried basil, crushed
1   teaspoon dried oregano, crushed
1/4  teaspoon ground black pepper
1   bay leaf
1 1/2  cups dried medium egg noodles
2   cups chopped cooked chicken or turkey
 Thinly sliced fresh basil leaves


step by step
1
In a 3-quart saucepan combine broth, onion, carrot, celery, basil, oregano, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. 
2
Stir in noodles. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until noodles are tender but still firm and vegetables are just tender. Remove and discard bay leaf. Stir in chicken; heat through. To serve, ladle soup into bowls. Sprinkle each serving with basil.


Variation
Chicken Tortellini Soup: Prepare as above, except substitute small broccoli florets for the celery and one 9-ounce package refrigerated cheese-filled tortellini for the noodles. Add the broccoli and 1 cup sliced fresh mushrooms with the tortellini.
Variation
Parmesan-Pesto Chicken Noodle Soup: Prepare as directed, except substitute 1 small zucchini, halved lengthwise and sliced, for the celery; Italian seasoning for the basil and oregano; and dried small shell macaroni for the noodles. Add 2 cloves garlic, minced, to the broth mixture. Add the zucchini with the macaroni. Meanwhile, spread each of 4 slices Italian bread with 1 tablespoon refrigerated basil pesto; sprinkle each with 1 tablespoon finely shredded Parmesan cheese. Place bread slices, pesto sides up, on a baking sheet. Preheat broiler. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve toasted bread with soup.
While knowing how to make chicken noodle soup surely will come in handy for cold and flu season, this is a dish that you'll return to again and again no matter how you feel. With its time-tested, classic appeal and versatility, it may quickly become a staple in your cooking repertoire.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 241, Fat, total (g) 7, chol. (mg) 77, sat. fat (g) 2, carb. (g) 20, fiber (g) 3, pro. (g) 24, sodium (mg) 1190, Potassium (mg) 454, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 10 2015

ingredients
1    8 1/2ounce package  corn muffin mix
1 - 2    tablespoons   olive oil
1    teaspoon   chili powder
2    14 1/2ounce cans  diced tomatoes with green pepper, celery, and onion, undrained
1/2     of an English cucumber, seeded and coarsely chopped*
3      green onions, trimmed and coarsely chopped
1    cup   ice cubes
1      medium avocado, halved, seeded, peeled, and sliced
    Sliced green onion, chopped cucumber, and/or chili powder (optional)
directions
Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread batter in a lightly greased 13x9x2-inch baking pan. Bake for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into 1-inch cubes. Toss with olive oil and chili powder. Place cubes on a baking sheet and return to oven for 5 minutes to crisp.
Meanwhile, in a blender combine tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup into bowls; top with avocado slices and half of the croutons (reserve remaining croutons for another use).** If desired, sprinkle with additional green onion, cucumber, and/or chili powder.
Tip
*Tip:
Peel cucumber, if desired, for a lighter-color soup.

Tip
**Tip:
Store croutons in an airtight container up to 24 hours. Return to a baking sheet and crisp in a 400 degrees F oven for 5 minutes before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 482, Fat, total (g) 22, chol. (mg) 40, sat. fat (g) 2, carb. (g) 66, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 14, pro. (g) 9, vit. A (IU) 728.85, vit. C (mg) 14.17, Thiamin (mg) 0.18, Riboflavin (mg) 0.17, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1061, Potassium (mg) 670, calcium (mg) 181.74, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:26 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 28 2015

The slightly sweet flavor of winter squash is delightful with spicy curry in this side-dish soup recipe.

ingredients
2 1/2   pounds   winter squash, such as butternut, acorn or hubbard, peeled, seeded, cut into 1/2-inch cubes
2 1/2   cups   water OR chicken broth
1/2   cup   orange juice
2    tablespoons   butter
1      medium onion, chopped
1      clove garlic, finely chopped
1 1/2   teaspoons   curry powder
1 1/4   teaspoons   salt
    Ground red pepper, to taste
    Fresh lemon juice (optional)
directions
Place squash in saucepan. Add enough water to cover. Simmer until very tender, 12 to 15 minutes. Drain.
Return squash to saucepan. Mash with water or broth and juice.
Heat butter in skillet. Add onion, garlic and curry powder; saute until onion is softened, about 3 minutes. Lower heat; cover and cook until onion is very soft, about 12 minutes.
Add to squash. Heat through.
Working in batches if necessary, puree squash mixture in processor or blender until smooth. Return to saucepan. Add salt, pepper, and lemon juice, if desired. Heat through.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 145, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 24, fiber (g) 6, pro. (g) 2, sodium (mg) 736, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:21 pm   |  Permalink   |  0 Comments  |  Email
Sunday, November 22 2015

Soul Soothing Soup Recipes

ingredients
1 1/2   cups   dehydrated mixed vegetables
1    ounce (1/4 cup)  dried tomatoes (not oil-packed)
2    tablespoons   instant chicken bouillon granules
1    tablespoon   dried minced onion
1    tablespoon   dried parsley
1 - 2    teaspoons   Mexican, fajita, Jamaican jerk or Cajun seasoning
3/4   teaspoon   garlic powder
1/2 - 3/4   teaspoon   ground chipotle chile pepper, cayenne pepper or ground black pepper
2      bay leaves
1/2   cup   dried pinto beans
1/2   cup   dried red kidney or black beans or dry cranberry beans
1/2   cup   dried navy beans or dry great Northern beans
    Corn chips
    Shredded sharp cheddar cheese (optional)
directions
For seasoning mix, in a small plastic bag, combine dehydrated mixed vegetables, tomatoes, bouillon granules, dried onion, parsley, Mexican seasoning, garlic powder, chipotle chile pepper and bay leaves. Seal; set aside.
For soup mix, layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the pinto beans, kidney, beans and navy beans. Tap jar gently on the counter to settle each layer before adding the next. Place bag of seasoning mix in jar. Cover the jar.
Give as a gift (or store the layered jar of soup ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove seasoning mix; set aside.
2. Rinse beans. In a large saucepan or Dutch oven, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or place beans in water in pan. Cover; let soak in a cool place overnight.) Drain and rinse beans.
3. In the same saucepan or Dutch oven combine beans, 6 cups fresh water and seasoning mix. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 to 1-1/2 hours or until beans are tender. Discard bay leaves.
4. For slow cooker: Rinse beans. Place in a large saucepan or Dutch oven. Add 4 cups cold water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover; let stand 1 hour. Rinse and drain beans. Transfer beans to a 3-1/2- or 4-quart slow cooker. Add 6 cups fresh water and seasoning mix. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaves. Stir before serving.
5. Serve soup topped with corn chips. If you like, sprinkle each serving with shredded sharp cheddar cheese. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 311, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 55, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 10, pro. (g) 14, vit. A (IU) 219.63, vit. C (mg) 47.83, Thiamin (mg) 0.53, Riboflavin (mg) 0.33, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 290.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1042, Potassium (mg) 1360, calcium (mg) 161.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:39 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 12 2015

ingredients
2    tablespoons   canola oil
2    cups   frozen chopped onions and peppers, thawed
2      fully cooked jalapeno chicken sausages (such as Aidells spicy mango with jalapeno), sliced
1    can (14 1/2 oz)  reducedsodium stewed tomatoes
1    can (14 1/2 oz)  reducedsodium chicken broth
1    can (15 oz)  pinto beans, drained and rinsed
1    can (15 oz)  black beans, drained and rinsed
1    cup   frozen corn, thawed
1    teaspoon   ancho chile powder
1    teaspoon   dried oregano
1/8   teaspoon   salt
2    ounces   baked tortilla chips
1/4   cup   sliced scallion
1      avocado, diced
directions
Heat oil in a large pot over medium-high heat. Add onions and peppers; cook 2 minutes, stirring occasionally. Add sausages; cook 3 minutes.
Stir in tomatoes, breaking up with a spoon. Add chicken broth, pinto beans, black beans, corn, chile powder, oregano and salt. Bring to a boil; lower heat and simmer, covered, 10 minutes.
To serve, spoon into soup bowls; crush tortilla chips over each serving and top with scallion and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 382, Fat, total (g) 13, chol. (mg) 17, sat. fat (g) 2, carb. (g) 54, fiber (g) 14, pro. (g) 17, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 10 2015

This healthy, low-fat soup can be prepared in just 15 minutes then cooked in the slow cooker until dinner.

ingredients
1    cup   dry great northern beans
6    cups   water
1    cup   chopped onion
1    medium  fennel bulb, trimmed and cut into 1/2-inch pieces
2    medium  carrots, chopped
2    cloves  garlic, minced
2    tablespoons   snipped fresh parsley
1    teaspoon   dried rosemary, crushed
1/4   teaspoon   pepper
4 1/2   cups   chicken broth
2 1/2   cups   shredded or chopped cooked chicken
1    14 1/2ounce can  diced tomatoes, undrained
directions
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 10, chol. (mg) 78, sat. fat (g) 3, carb. (g) 46, fiber (g) 15, pro. (g) 40, sodium (mg) 1454, Vegetables () 2, Starch () 2.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 27 2015

ingredients

2      large leeks (white and light green parts only), cleaned and thinly sliced
1    pound   diced butternut squash
1/2   pound   parsnips, peeled and diced
1/2   pound   carrots, sliced
2/3   cup   barley
2      cloves garlic, sliced
1    box (32 oz)  vegetable broth
1    can (14.5 oz)  petite-cut diced tomatoes
1    teaspoon   fresh thyme, chopped
1    box (10 oz)  frozen corn, thawed
1/2   cup   heavy cream
1/4   cup   chopped parsley
3/4   teaspoon   salt
1/4   teaspoon   black pepper
1/8   teaspoon   cayenne pepper
directions
Combine leeks, squash, parsnips, carrots, barley and garlic in slow cooker. Stir in broth, 4 cups water, tomatoes and thyme. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Stir in corn, heavy cream, parsley, salt, black pepper and cayenne. Let sit until corn is heated through.
Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 27, sat. fat (g) 5, carb. (g) 56, fiber (g) 10, pro. (g) 7, sodium (mg) 1132, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Sunday, October 11 2015

Combine the ingredients in your slow cooker before you head out the door to run errands. Ready made dinner when you return.

ingredients
2    pounds   skinless, boneless chicken breast halves, cut into 1-inch pieces
1    tablespoon   chili powder
1    teaspoon   fajita seasoning
1/2   teaspoon   ground cumin
2      cloves garlic, minced
    Nonstick cooking spray
2    14 1/2ounce can  no-salt-added diced tomatoes
1    16 ounce package  frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1    15 ounce can  cannellini beans (white kidney beans), rinsed and drained
3    tablespoons   light dairy sour cream (optional)
3    tablespoons   shredded reduced-fat cheddar cheese (optional)
3    tablespoons   purchased guacamole (optional)
directions
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 2, chol. (mg) 88, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 41, vit. A (IU) 1360.53, vit. C (mg) 38.38, Thiamin (mg) 0.12, Riboflavin (mg) 0.17, Niacin (mg) 13.42, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 294, Potassium (mg) 447, calcium (mg) 60.58, iron (mg) 2.7, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 07 2015

Roasted butternut squash transforms into a velvety soup when pureed with apples.

ingredients
2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:53 am   |  Permalink   |  0 Comments  |  Email
Friday, October 02 2015

Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon that's packed with protein and heart-healthy omega-3 fatty acids.

ingredients
1    pound   fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
1 1/2   cups   water
2    14 ounce can  vegetable broth or 3-1/2 cups vegetable stock
2    cups   frozen whole small onions or 1/2 cup frozen chopped onion
2 1/2   cups   cubed red potato
1    tablespoon   snipped fresh dill or 1/2 teaspoon dried dillweed
1    teaspoon   lemon zest
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
2 1/2   cups   whole milk, half-and-half or light cream
2    tablespoons   cornstarch
1    10 ounce package  frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
    Fresh dill sprigs and/or cracked black pepper (optional)
    `
directions
Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potato, snipped fresh dill, lemon zest, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs and/or cracked pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 185, Fat, total (g) 5, chol. (mg) 37, sat. fat (g) 2, carb. (g) 20, fiber (g) 2, pro. (g) 17, vit. A (IU) 680.26, vit. C (mg) 22.44, sodium (mg) 621, calcium (mg) 111.06, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:53 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 30 2015

For a vegetarian chili that's as satisfying as the beef variety, add protein-packed quinoa and black beans.

ingredients
1/2   cup   chopped onion
2    tablespoons   olive oil
3 - 4    cloves  garlic, minced
2    15 ounce cans  black beans, rinsed and drained
2    cups   peeled and cubed sweet potato
2    cups   chopped zucchini
3 1/2   cups   water
2    cups   vegetable broth
1    6 ounce can  tomato paste
2    teaspoons   chili powder
1 1/2   teaspoons   ground cumin
1    teaspoon   dried oregano, crushed
1    cup   quinoa, rinsed and drained
    Salt
    Ground black pepper
    Plain Greek yogurt and/or snipped fresh cilantro (optional)
directions
In a 5- to 6-quart Dutch oven, cook onions in hot oil until tender, stirring occasionally. Add the garlic and cook for 2 minutes. Stir in the beans, sweet potato, zucchini, the water, broth, tomato paste, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
Stir in the quinoa. Return to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until quinoa and potatoes are tender. Season to taste with salt and pepper. If you like, top each serving with Greek yogurt and/or cilantro.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 248, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 44, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 6, pro. (g) 11, vit. A (IU) 4257.68, vit. C (mg) 12.24, Thiamin (mg) 0.14, Riboflavin (mg) 0.16, Niacin (mg) 1.39, Pyridoxine (Vit. B6) (mg) 0.3, Folate (µg) 54.94, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 808, Potassium (mg) 555, calcium (mg) 89, iron (mg) 4.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:21 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 23 2015

Roasted butternut squash transforms into a velvety soup when pureed with apples.

ingredients
2    pounds   butternut squash
1      medium-size onion, cut into eighths
1      medium-size carrot, trimmed, peeled and cut into eighths
1/4   cup   (1/2 stick) butter, melted
3      large Granny Smith apples (1-1/4 pounds), cored, peeled and each cut into eighths
3    14 1/2ounce cans  chicken broth
3/4   teaspoon   salt
1 1/2   teaspoons   fresh thyme, chopped
1/8   teaspoon   black pepper
    Sprigs of fresh thyme, for garnish
directions
Heat oven to 350 degrees F. Half squash lengthwise; scoop out seeds. Cut each half into thirds; peel.
Place squash, onion and carrot in single layer in roasting pan. Drizzle with melted butter; toss to coat.
Roast vegetables in 350 degrees F oven 1 hour, until tender, turning vegetables over halfway through.
Transfer vegetables to large saucepan. Add apples, broth, salt; simmer, covered, 30 minutes, until apples are tender. Add thyme, pepper.
In batches, puree soup in food processor. Garnish with thyme.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 146, Fat, total (g) 9, chol. (mg) 19, sat. fat (g) 4, carb. (g) 18, fiber (g) 3, pro. (g) 2, sodium (mg) 879, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Monday, September 14 2015

Make this meatless meal ahead by putting the ingredients in the slow cooker. Let it cook all day and dinner will be ready when you get home from work.

ingredients
2    teaspoons   olive oil
1    medium  onion, chopped
2    tablespoons   tomato paste
1 1/2   tablespoons   curry
1/2   teaspoon   cinnamon
1/2   teaspoon   salt
3      cloves garlic
2    teaspoons   grated ginger
1    pound   yellow split peas
6    cups   water
3/4   pound   red bliss potatoes, quartered
2    cups   frozen green peas
2    tablespoons   cream of coconut
    Chopped fresh cilantro, optional
directions
In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 384, Fat, total (g) 5, carb. (g) 66, fiber (g) 24, pro. (g) 23, sodium (mg) 315, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 30 2015

By starting with cooked squash, you can get this comforting soup recipe from the stove to the table in under 30 minutes. Serve it with a stack of crackers, crusty Italian bread, or a simple salad to complete meal.

ingredients
1    teaspoon   canola oil
1/4   cup   chopped onion
1    12 ounce   package frozen pureed winter squash, thawed, or 2 cups cooked winter squash, mashed with the back of a spoon
1/2   cup   reduced-sodium chicken broth
3/4   teaspoon   curry powder
1/2   cup   plain fat-free Greek yogurt
1/2   teaspoon   snipped fresh thyme
    Plain fat-free Greek yogurt (optional)
    Cracked black pepper
    Whole grain crackers (optional)
directions
In a medium saucepan heat oil over medium heat. Add onion; cook until tender. Stir in squash, broth, and curry powder. Bring to boiling; reduce heat. Simmer for 2 minutes. Whisk in yogurt and thyme; heat through.
Ladle soup into warm bowls. If desired, top with additional yogurt. Sprinkle with pepper. If desired, serve with crackers.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 448, Fat, total (g) 13, chol. (mg) 24, sat. fat (g) 6, carb. (g) 70, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 30, pro. (g) 20, vit. A (IU) 9086.37, vit. C (mg) 83.85, Thiamin (mg) 0.25, Riboflavin (mg) 0.47, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 460, Potassium (mg) 828, calcium (mg) 302.9, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 25 2015

ingredients
2    19 ounce cans  cannellini beans (white kidney beans), rinsed and drained
2    14 1/2ounce cans  no-salt-added diced tomatoes, undrained, cut up
1 1/2   cups   peeled, seeded, and coarsely chopped butternut squash (about 12 ounces)
1 1/2   cups   chopped onions
1    12 ounce can  light beer
1    canned  chipotle pepper in adobo sauce, finely chopped
1    tablespoon   cumin seeds, toasted and ground*
3    cloves  garlic, minced
1/2   teaspoon   salt
1/3   cup   light sour cream
2    tablespoons   lime juice
1    tablespoon   snipped fresh chives
directions
In a 3-1/2- or 4-quart slow cooker combine beans, tomatoes, squash, onions, beer, chipotle pepper, cumin, garlic, and salt.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
In a small bowl combine sour cream, lime juice, and chives. Spoon chili into bowls; top with sour cream mixture.
Tip
*Test Kitchen Tip:
To toast cumin seeds, place seeds in a dry skillet over medium heat. Cook for 2 to 3 minutes or until cumin becomes fragrant, shaking skillet occasionally. (Avoid overcooking cumin seeds, which can make them bitter.) Remove from heat; allow to cool. Grind with a mortar and pestle or in a blender.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 365, Fat, total (g) 15, chol. (mg) 13, sat. fat (g) 5, carb. (g) 52, fiber (g) 13, pro. (g) 17, vit. A (RE) 267.86, vit. C (mg) 39.56, sodium (mg) 995, calcium (mg) 151.45, iron (mg) 5.94, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:51 am   |  Permalink   |  0 Comments  |  Email
Friday, August 14 2015

A dash of chili powder gives this tomato soup, meatball and pasta soup just a hint of spiciness.

ingredients
1    pound   ground beef
1/4   cup   water
1    teaspoon   salt
    Pepper
2    tablespoons   all-purpose flour
1    cup   chopped onion
1    cup   chopped celery
1    teaspoon   chili powder
1/3   cup   broken spaghetti
4    cups   canned tomato juice
directions
Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**
Tip
*Tip:
After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.

Tip
**Tip:
If desired, serve with grated Parmesan cheese.

Tip
Winner Info:
Leona Laabs Plymouth, WI March 1945 Soup

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 6, carb. (g) 16, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 16, vit. A (IU) 934.08, vit. C (mg) 32.14, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 4.92, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 64.92, Cobalamin (Vit. B12) (µg) 1.62, sodium (mg) 896, Potassium (mg) 681, calcium (mg) 46, iron (mg) 2.62, Percent Da

Posted by: AT 02:50 am   |  Permalink   |  0 Comments  |  Email
Saturday, July 18 2015

Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.

ingredients
1    14 1/2ounce can  chicken broth
2/3   cup   quick-cooking rice
1    10 ounce package  frozen corn
1 1/2   cups   bottled chunky salsa
1    pound   skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
1/2   pound   fresh baby scallops
    Lime wedges, bread, for serving
directions
In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.
Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 4, chol. (mg) 93, sat. fat (g) 1, carb. (g) 35, fiber (g) 4, pro. (g) 39, sodium (mg) 1032, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:34 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 03 2015

ingredients
Stew
1/2   pound   green beans, trimmed and cut into 2-inch pieces
2    pounds   tomatoes, cored, seeded and cut into 1-inch chunks
1    teaspoon   chopped fresh rosemary
1/4   cup   white balsamic vinegar
2      ears corn, kernels cut from cobs (2 cups)
1    tablespoon   instant polenta
1      package (20 ounces) sweet Italian turkey sausage
    Fresh basil to garnish (optional)
Polenta
3/4   teaspoon   salt
1    cup   instant polenta
2    tablespoons   grated Parmesan cheese
directions
Stew
Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, 4 minutes. Transfer to a slow cooker.
Top sausages with green beans, tomatoes and chopped rosemary. Whisk balsamic together with 3/4 cup water. Pour into slow cooker. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
Polenta
Just before slow cooker is finished, bring 2 cups water and salt to a boil. While whisking, add 1 cup instant polenta in a steady stream. Continue to cook, whisking, for 5 minutes. Remove from heat and stir in Parmesan cheese.
Uncover slow cooker. Carefully remove sausage to cutting board. Stir corn kernels and 1 tablespoon instant polenta into slow cooker. Cover. Slice sausages and stir into stew. Serve stew over polenta; garnish with fresh basil, if desired.
Tip
For easier cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 350, Fat, total (g) 11, chol. (mg) 57, sat. fat (g) 3, carb. (g) 41, fiber (g) 5, pro. (g) 23, sodium (mg) 927, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Monday, June 01 2015

ingredients
1 1/4   pounds   turkey breast tenderloin, cut into 1-inch pieces
1    14 1/2ounce can  diced tomatoes, undrained
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1/2   cup   reduced-sodium chicken broth
3    tablespoons   tomato paste
2    teaspoons   ground cumin
2    teaspoons   chili powder
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
4    6 inches   corn tortillas, cut into 1/4-inch-thick-strips
    Nonstick cooking spray
1/8   teaspoon   salt
1/4   cup   plain nonfat Greek yogurt
2    tablespoons   salsa
1      avocado, halved, seeded, peeled, and sliced
2      fresh limes, cut into wedges
directions
in a 3 1/2- or 4-quart slow cooker combine turkey, tomatoes, onion, sweet pepper, broth, tomato paste, cumin, chili powder, black pepper, and the 1/4 teaspoon salt.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
Meanwhile, preheat oven to 400 degrees F. Spread tortillas on a large baking sheet; coat with cooking spray. Sprinkle with the 1/8 teaspoon salt; toss and spread into an even layer. Bake for 8 to 12 minutes or until golden, tossing once halfway through baking.
To serve, ladle stew into serving bowls. Top each serving with yogurt and salsa. Garnish each serving with tortilla strips, avocado, and a lime wedge.
Tip
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, ladle your stew out of your slow cooker and dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 353, Fat, total (g) 7, chol. (mg) 88, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 41, vit. A (IU) 1166.17, vit. C (mg) 49.6, Thiamin (mg) 0.16, Riboflavin (mg) 0.29, Niacin (mg) 10.86, Pyridoxine (Vit. B6) (mg) 1.21, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 746, Potassium (mg) 1094, calcium (mg) 121.16, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 28 2015

ingredients
3      carrots, cut into 1/2-inch-thick slices
1    ,edoi,  onion, chopped
1 1/2   cups   fresh mushrooms, halved
2    cloves  garlic, minced
2    tablespoons   snipped fresh basil or 1 teaspoon dried basil, crushed
1    tablespoon   snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
3    tablespoons   quick-cooking tapioca
1    pound   beef stew meat, cut into 1-inch cubes
2    cups   water
1    14 1/2ounce can  diced tomatoes, undrained
1    8 ounce can  tomato sauce
1/2   cup   dry red wine or water
1 1/2   teaspoons   instant beef bouillon granules
1    9 ounce package  refrigerated light cheese-filled ravioli
directions
In a 3 1/2- or 4-quart slow cooker place carrots, onion, mushrooms, garlic, and, if using, dried basil and oregano. Sprinkle tapioca over vegetables. Add meat. Stir in the 2 cups water, the undrained tomatoes, tomato sauce, wine or additional water, and bouillon granules.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3 1/2 to 4 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in ravioli. Cover and cook for 20 minutes more. If using, stir in fresh basil and oregano. Makes 8 (1 1/4-cup) servings.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 243, Fat, total (g) 5, chol. (mg) 47, sat. fat (g) 2, carb. (g) 27, fiber (g) 1, pro. (g) 20, sodium (mg) 578, Vegetables () 1, Starch () 1.5, Lean Meat () 2, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, April 20 2015


ingredients

6    cups   low-sodium chicken broth
16      frozen pork pot stickers
1    cup   frozen shelled edamame
1    bunch  watercress, ends trimmed
1    tablespoon   plus 1 teaspoon rice vinegar or apple cider vinegar
2    teaspoons   toasted sesame oil

directions
In a large saucepan, season broth with 1/4 teaspoon salt and 1/8 teaspoon pepper and bring to a simmer over medium heat. Add pot stickers and edamame and cook, stirring occasionally, until pot stickers float to the surface, about 5 minutes.
Add watercress and cook just until wilted, about 30 seconds. Remove from heat and stir in vinegar and oil.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 283, Fat, total (g) 12, sat. fat (g) 3.1, carb. (g) 27, fiber (g) 3, pro. (g) 20, sodium (mg) 635, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:39 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 08 2015

ingredients
1      large onion, chopped
4    cloves garlic,  chopped
1    large red pepper,   seeded and diced
1    large green pepper,   seeded and diced
1 1/2   pounds   beef chuck
2    cans (14.5 oz each)   stewed tomatoes
3    tablespoons   chili powder
2    tablespoons   tomato paste
2    teaspoons   ground cumin
2    teaspoons   dried oregano
1    teaspoon   salt
2      chipotle peppers in adobo, seeded and chopped
2    cans (15 oz each)  black beans, drained and rinsed
    Tortilla chips and sour cream (optional)
directions
Coat the bowl of a slow cooker with nonstick cooking spray. Place onion, garlic, peppers and ground beef in bottom of slow cooker.
In a medium bowl, combine tomatoes, chili powder, tomato paste, cumin, oregano, salt and chipotle peppers. Pour over ground beef.
Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking time.
Serve with crushed tortilla chips and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 324, Fat, total (g) 14, chol. (mg) 58, sat. fat (g) 5, carb. (g) 25, fiber (g) 9, pro. (g) 23, sodium (mg) 793, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 04:43 am   |  Permalink   |  0 Comments  |  Email
Monday, April 06 2015

ingredients
Broth
8      large bone-in, skinless chicken thighs (about 3 lbs)
2      large onions, peeled and cut into wedges
2      carrots, cut into 1-inch pieces
2      ribs celery, cut into 1-inch pieces
4      cloves garlic, smashed
2      bay leaves
15      whole peppercorns
2      sprigs fresh thyme
Soup
2      carrots, peeled and sliced
2      ribs celery, sliced
2      small chicken bouillon cubes (such as Wylers)
1/2   teaspoon   salt
4    ounces   broad egg noodles
1/4   cup   parsley, chopped
directions
Broth: In a large pot, combine chicken, onions, carrot, celery, garlic, bay leaves, peppercorns, thyme and 12 cups water.
Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove chicken thighs to a cutting board and shred meat from bones. Reserve meat and add bones back to pot. Continue to simmer, covered, 60 minutes. Strain broth into a second large pot. Discard bones and other solids.
Soup: Skim broth; bring to a boil. Add carrots, celery, bouillon cubes and salt. Stir in noodles and cook about 7 minutes or until noodles and vegetables are tender. Stir in parsley and reserved chicken. Cook 1 minute to heat chicken.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 384, Fat, total (g) 15, chol. (mg) 137, sat. fat (g) 4, carb. (g) 25, fiber (g) 3, pro. (g) 36, sodium (mg) 864, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:34 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 31 2015

ingredients
12    ounces   fresh or frozen skinless salmon fillet
    Nonstick cooking spray
1    pound   fresh asparagus, trimmed and cut into 1-inch pieces
1    medium  onion, chopped (1/2 cup)
1    tablespoon   canola oil
2    14 1/2ounce cans  reduced-sodium chicken broth
2 1/2   cups   fat-free milk
1/2   cup   flour
1/8   teaspoon   salt
1    tablespoon   snipped fresh dillweed or 1 teaspoon dried dillweed
2    cups   coarsely chopped fresh spinach
5    tablespoons   light sour cream
1    slice  rye bread, toasted and cut into 1/2-inch pieces
1/3   cup   chopped cucumber
    Fresh dill sprigs (optional)
directions
Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place salmon on one side of the pan. Measure thickness of fish. Add asparagus to the other side of the pan, spreading to an even layer. Lightly coat asparagus with cooking spray. Roast asparagus and salmon in oven, uncovered, for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork and asparagus is just tender. Using two forks, flake salmon, removing and discarding any bones.
In a 4-quart Dutch oven cook onion in hot oil over medium heat about 5 minutes or until tender but not brown, stirring occasionally. Add broth. In a medium bowl whisk together milk, flour, and salt until smooth. Add all at once to broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Add flaked salmon, asparagus pieces, and the snipped or dried dill to the soup. Cook for 1 to 2 minutes or until heated through. Stir in spinach just before serving.
To serve, ladle soup into shallow bowls. Top each serving with a spoonful of sour cream and sprinkle with rye bread cubes, chopped cucumber, and, if desired, fresh dill sprigs.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 318, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 9, pro. (g) 24, vit. A (IU) 1797.84, vit. C (mg) 10.63, Thiamin (mg) 0.42, Riboflavin (mg) 0.54, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.59, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 2.93, sodium (mg) 603, Potassium (mg) 695, calcium (mg) 212.03, iron (mg) 2.52, Vegetables () 1, Starch () 1, Medium-Fat Meat () 2.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 10 2015

ingredients
1    cup   chopped onion (1 large)
1/2   cup   bias-sliced carrot (1 medium)
1/2   cup   sliced celery (1 stalk)
2    cups   sliced fresh mushrooms
1    15 ounce can  red beans, rinsed and drained
1    14 1/2ounce can  stewed tomatoes
1    10 ounce package  frozen whole kernel corn
1/2   cup   regular barley (not quick-cooking)
2    teaspoons   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
3      cloves garlic, minced
5    cups   vegetable or chicken broth
directions
In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 8, sugar (g) 10, pro. (g) 9, vit. A (IU) 2186.56, vit. C (mg) 8.27, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1212, Potassium (mg) 354, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, March 09 2015

ingredients
1 1/4   pounds   fresh asparagus spears, trimmed
1 1/4   pounds   potatoes, peeled and chopped (1/2-inch pieces or smaller)
1    12 ounce can  evaporated milk
1/2   teaspoon   salt
1/2   teaspoon   ground black pepper
1 1/4   cups   water
6    slices  bacon
1    tablespoon   honey
    Toppings such as finely shredded lemon peel, fresh Italian (flat-leaf) parsley, coarse salt, and/or freshly ground black pepper (optional)
directions
Reserve about one-third of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, salt, pepper, and the water in a saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly. In a blender or food processor, blend or process soup, half at a time, until smooth.
Meanwhile, in a skillet cook bacon until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon bacon drippings in skillet. Add reserved asparagus spears to the drippings in skillet. Cook for 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Coarsely chop bacon and place in a microwave-safe pie plate. Drizzle bacon with honey; cover with vented plastic wrap. Just before serving, microcook on 100 percent power (high) for 30 seconds.
To serve, ladle soup into bowls and top with asparagus, bacon mixture, and, if desired, toppings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 356, Fat, total (g) 15, chol. (mg) 41, sat. fat (g) 7, carb. (g) 43, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 17, pro. (g) 15, vit. A (IU) 971.8, vit. C (mg) 23.03, Thiamin (mg) 0.37, Riboflavin (mg) 0.48, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 673, Potassium (mg) 1009, calcium (mg) 262.52, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:03 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 25 2015

ingredients
1    cup   chopped onion (1 large)
1/2   cup   bias-sliced carrot (1 medium)
1/2   cup   sliced celery (1 stalk)
2    cups   sliced fresh mushrooms
1    15 ounce can  red beans, rinsed and drained
1    14 1/2ounce can  stewed tomatoes
1    10 ounce package  frozen whole kernel corn
1/2   cup   regular barley (not quick-cooking)
2    teaspoons   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
3      cloves garlic, minced
5    cups   vegetable or chicken broth
directions
In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery. Add mushrooms, red beans, undrained tomatoes, frozen corn, barley, Italian seasoning, pepper, and garlic. Pour broth over mushroom mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 47, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 8, sugar (g) 10, pro. (g) 9, vit. A (IU) 2186.56, vit. C (mg) 8.27, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1212, Potassium (mg) 354, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 05 2015

ingredients
10    cups   reduced-sodium chicken broth
3      medium carrots, diced
1      large stalk celery, diced
3    tablespoons   minced fresh ginger
6      cloves garlic, minced
4    ounces   whole-wheat egg noodles, (3 cups)
4    cups   shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3    tablespoons   chopped fresh dill
1    tablespoon   lemon juice, or to taste
directions
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Tips:
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 267, Fat, total (g) 4, chol. (mg) 90, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 38, vit. A (IU) 5053.38, sodium (mg) 329, Potassium (mg) 330, Vegetables () 1, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 04 2015

ingredients
12 ounces hot Italian turkey sausage links, removed from casings
2 teaspoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour
4 cups chopped tomatoes
4 cups reduced-sodium chicken broth
2 1/2 cups frozen chopped okra
3/4 cup instant brown rice
1 bunch scallions, trimmed and sliced (optional)
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directions
1. 
Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. 
Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. 
Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Tips:
1. 
Ingredient Note: Cajun seasoning is a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika. Look for it in the spice section of the supermarket.
2. 
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 168, Fat, total (g) 6, chol. (mg) 25, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 3, pro. (g) 11, vit. A (IU) 728.85, vit. C (mg) 29.52, sodium (mg) 631, Potassium (mg) 448, Vegetables () 1.5, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 08:44 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 22 2014


ingredients

2    tablespoons   extra-virgin olive oil
2      large carrots, finely chopped
1      large onion, diced
2    tablespoons   minced garlic
1    teaspoon   chopped fresh rosemary
2    14 ounce cans  vegetable broth
2      medium zucchini, diced
9    ounce (about 2 cups)  fresh or frozen tortellini, preferably spinach-&-cheese
4      plum tomatoes, diced
2    tablespoons   red-wine vinegar

directions
Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 203, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 2, carb. (g) 28, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 7, vit. A (IU) 3887.22, vit. C (mg) 20.67, sodium (mg) 386, Potassium (mg) 400, Vegetables () 2, Starch () 1, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:03 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 15 2014
ingredients
 
  • 2    cups   sliced fresh mushrooms
  • 1    cup   chopped onions
  • 1    tablespoon   olive oil
  • 1/4   cup   all-purpose flour
  • 6    cups   reduced-sodium chicken broth
  • 1    2 - 2 1/2pound   deli-roasted chicken, skinned, boned, and cut in chunks
  • 2    cups   frozen peas
  • 1/2   cup   pitted kalamata olives, halved
  • 1    tablespoon   lemon juice
  • 1    teaspoon   ground sage
  • 1      recipe Buttermilk Dumplings
  •     Thinly sliced green onion (optional)
  •     Fried Sage Leaves (optional)
Buttermilk Dumplings
 
  • 2    cups   all-purpose flour
  • 1/2   teaspoon   baking powder
  • 1/4   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1/4   cup   sliced green onions
  • 1    tablespoon   snipped Italian parsley
  • 1    cup   buttermilk
  • 2    tablespoons   olive oil
 
Fried Sage Leaves
 
  • 1/4   cup   olive oil
  • 8      sage sprigs
 
 
directions
In 4-quart Dutch oven cook mushrooms and onions in hot oil over medium heat 6 to 8 minutes until liquid has evaporated. Stir in flour until combined. Add broth all at once; cook and stir until thickened and bubbly. Stir in chicken, peas, olives, lemon juice, and sage. Return to boiling.
 
 
Prepare Buttermilk Dumpling dough; drop dough, 1/3 cup at a time, onto boiling soup. Simmer, covered, 10 minutes or until toothpick inserted near centers comes out clean. To serve sprinkle with green onion and Fried Sage Leaves.
 
 
Buttermilk Dumplings
In a medium bowl combine flour, baking powder, baking soda, and salt. Stir in green onions and parsley. Add buttermilk and olive oil; stir until moistened.
 
 
 
Fried Sage Leaves
Heat olive oil over medium heat. Add sage sprigs, 2 at a time. Cook until crisp for 30 to 60 seconds; drain.
 
 


 
nutrition information
Per Serving: cal. (kcal) 367, Fat, total (g) 12, chol. (mg) 56, sat. fat (g) 2, carb. (g) 37, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 6, pro. (g) 25, vit. A (IU) 242.95, vit. C (mg) 7.68, Thiamin (mg) 0.36, Riboflavin (mg) 0.45, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 80.64, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 776, Potassium (mg) 352, calcium (mg) 60.58, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:52 am   |  Permalink   |  0 Comments  |  Email
Thursday, November 13 2014
ingredients
 
  • 1    2 1/4 - 2 1/2pound   deli-roasted chicken, skinned, boned, and coarsely shredded
  • 2    tablespoons   butter
  • 1/2   cup   coarsely chopped celery
  • 1/2   cup   chopped onion
  • 2    14 ounce can  reduced-sodium chicken broth
  • 1 1/2   cups   milk
  • 1    teaspoon   bottled hot pepper sauce
  • 1 1/2   cups   mozzarella cheese (6 oz.)
  • 1 1/4   cups   crumbled blue cheese (5 oz.)
  • 1/2   cup   shredded Parmesan cheese (2 oz.)
  • 1/3   cup   all-purpose flour
  •     Bottled hot pepper sauce (optional)
 
directions
In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.
 
 
In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 490, Fat, total (g) 28, chol. (mg) 145, sat. fat (g) 15, carb. (g) 12, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 45, vit. A (IU) 728.85, vit. C (mg) 1.77, Thiamin (mg) 0.16, Riboflavin (mg) 0.54, Niacin (mg) 10.27, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 1.71, sodium (mg) 1134, Potassium (mg) 471, calcium (mg) 474.55, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:24 am   |  Permalink   |  0 Comments  |  Email
Tuesday, November 11 2014
ingredients
 
  • 3/4   cup   blanched almonds, plus more for garnish (optional)
  • 2      large carrots, peeled and sliced into 2-inch pieces
  • 1      medium onion, peeled and quartered
  • 2      ribs celery, finely diced
  • 1    bag (16 oz)  red lentils
  • 2      large vegetable bouillon cubes, crumbled
  • 1    tablespoon   curry powder
  • 2      cloves garlic, halved
  • 3/4   cup   heavy cream
  •     Chopped cilantro for garnish (optional)
 
directions
Combine blanched almonds, carrots, onion and celery in slow cooker. Pick through lentils and rinse. Add lentils to slow cooker along with bouillon cubes, curry powder, salt, garlic and 7 cups water.
 
Cover and slow cook on HIGH for 4 hours or LOW for 6 hours. Uncover and puree with an immersion blender until smooth (alternately, transfer soup in batches to a blender and puree until smooth). Stir in heavy cream and heat through. Garnish with cilantro and additional blanched almonds, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 370, Fat, total (g) 16, chol. (mg) 31, sat. fat (g) 6, carb. (g) 40, fiber (g) 6, pro. (g) 18, sodium (mg) 675, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:14 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 02 2014
ingredients
 
  • 1    14 1/2ounce can  Mexican-style stewed tomatoes, undrained
  • 2 1/2   cups   water
  • 2    cups   shredded cooked chicken (about 10 ounces)
  • 2    cups   frozen stir-fry vegetables (yellow, green, and red peppers and onions)
  • 1    cup   reduced-sodium chicken broth
  • 2    cloves  garlic, minced
  • 1    cup   baked tortilla chips
  •     Sliced fresh jalapeno chile peppers* (optional)
 
directions
In a 3-1/2- or 4-quart slow cooker combine tomatoes, the water, chicken, frozen vegetables, broth, and garlic.
 
 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
 
 
Top each serving with tortilla chips. If desired, sprinkle with chile peppers.
 
 
 
Tip
  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
nutrition information
Per Serving: cal. (kcal) 212, Fat, total (g) 5, chol. (mg) 62, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 2, pro. (g) 23, vit. A (IU) 340.13, vit. C (mg) 35.43, Thiamin (mg) 0.09, Riboflavin (mg) 0.12, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 612, Potassium (mg) 448, calcium (mg) 40.39, iron (mg) 1.44, Vegetables () 1.5, Starch () 0.5, Lean Meat () 2.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:21 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 30 2014
ingredients
 
  • 2      stalks celery, chopped (1 cup)
  • 1      medium onion, chopped (1/2 cup)
  • 1    tablespoon   olive oil
  • 2    14 1/2ounce can  diced tomatoes with basil, garlic, and oregano, undrained
  • 8    ounces   medium peeled cooked shrimp
  • 1/2   cup   whipping cream
  • 1/2   cup   water
  •     Ground Black Pepper
  •     Slivered fresh basil
  •     Focaccia wedges
 
directions
In a large saucepan cook celery and onion in hot oil just until tender. Stir in tomatoes; heat through. Add shrimp, whipping cream, and water. Cook over medium heat just until hot. Season to taste with pepper.
 
 
Ladle chowder into bowls; top with basil. Serve with focaccia wedges. Serves 4 (1-1/2-cup servings).
 
 

 
nutrition information
Per Serving: cal. (kcal) 245, Fat, total (g) 15, chol. (mg) 152, sat. fat (g) 8, carb. (g) 14, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 10, pro. (g) 15, vit. A (IU) 1118, vit. C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1056, Potassium (mg) 599, calcium (mg) 121, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:41 am   |  Permalink   |  0 Comments  |  Email
Tuesday, October 21 2014
Tomatillo Chicken Soup Recipe
ingredients
 
  • 6      medium tomatillos, husks removed and rinsed
  • 1 1/2   pounds   skinless, boneless chicken breast halves
  • 1    32 ounce box  chicken broth
  • 1      medium green sweet pepper, chopped
  • 1/2   cup   chopped red onion
  • 1      stalk celery, chopped
  • 1    4 ounce can  diced green chiles
  • 2    tablespoons   snipped fresh cilantro
  • 1      fresh jalapeno pepper, seeded and minced*
  • 1    tablespoon   ground cumin
  • 1    tablespoon   lime juice
  • 2    teaspoons   chili powder
  • 2      cloves garlic, minced
  • 1    teaspoon   salt
  • 1    teaspoon   ground black pepper
  •     Topper such as sour cream, chopped green onion, chopped red sweet pepper, sliced jalapeno peppers, snipped fresh cilantro, and/or tortilla chips (optional)
 
directions
Chop three tomatillos. Place remaining tomatillos in blender. Cover; blend until smooth. In a 3-1/2- or 4-quart slow cooker combine pureed and chopped tomatillos, chicken, broth, sweet pepper, onion, celery, chiles, cilantro, jalapeno, cumin, lime juice, chili powder, garlic, salt and black pepper.
 
 
Cover; cook on low for 6 to 7 hours or high for 3 to 3-1/2 hours. Remove chicken; let stand until cool enough to handle. Shred chicken; return to soup in slow-cooker. If desired, serve topped with sour cream, additional chopped red sweet pepper or jalapeno peppers, snipped cilantro, and/or tortilla chips. Makes 4 to 6 servings.
 
 
 
Note
  • * Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
nutrition information
Per Serving: cal. (kcal) 247, Fat, total (g) 4, chol. (mg) 101, sat. fat (g) 1, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 42, vit. A (IU) 874.62, vit. C (mg) 41.92, Thiamin (mg) 0.16, Riboflavin (mg) 0.24, Niacin (mg) 0.22, Pyridoxine (Vit. B6) (mg) 1.17, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 1708, Potassium (mg) 694, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:49 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 08 2014
Chili and Corn Bread Dumpling Recipe
ingredients
 
  • 1    pound   boneless beef round steak or boneless pork shoulder
  • 1    cup   chopped onion (2 medium)
  • 1 1/4   cups   chopped green, red, or yellow sweet pepper (1 large)
  • 1    15 ounce can  chili beans with chili gravy, undrained
  • 1    15 ounce can  kidney or pinto beans, rinsed and drained
  • 1    14 1/2ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 1    cup   beef broth
  • 1 - 2    teaspoons   chopped canned chipotle chile peppers in adobo sauce or 1/4 to 1/2 teaspoon crushed red pepper
  • 1    teaspoon   ground cumin
  • 3/4   teaspoon   garlic salt
  • 1/2   teaspoon   dried oregano, crushed
  •     Corn Bread Dumplings
  •     Shredded cheddar cheese
  •     Green onions, cut into strips (optional)
Corn Bread Dumplings
 
  • 1    8 1/2ounce package  corn muffin mix
  • 1/2   cup   shredded cheddar cheese, Monterey jack cheese, or Mexican cheese blend (2 ounces)
  • 1/4   cup   sliced green onions
  • 1      egg
  • 1/4   cup   sour cream
 
 
directions
Trim fat from meat. Cut meat into 1/2-inch cubes. In a 3-1/2- or 4-quart slow cooker, stir together meat, onion, sweet pepper, undrained chili beans with chili gravy, drained kidney or pinto beans, undrained tomatoes, broth, chipotle chile peppers or crushed red pepper, cumin, garlic salt, and oregano.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
 
 
If using low-heat setting, turn to high-heat setting. If you have an oval slow cooker, using two spoons, drop all of the Corn Bread Dumplings dough into small mounds onto the bubbling mixture in slow cooker. (If you have a round cooker, preheat oven to 400 degrees F. Drop half of the Corn Bread Dumplings dough onto the bubbling mixture. Spoon remaining batter into two or three greased muffin cups. Bake for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.)
 
 
Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Top each serving with cheddar cheese. If desired, garnish with green onion strips.
 
 
Corn Bread Dumplings
In a large bowl combine corn muffin mix, cheese, and green onions. In a small bowl beat egg with a fork; stir in sour cream. Stir egg mixture into cheese mixture.
 
 
 
Tip
  • If desired, substitute 1 pound ground beef or ground pork for the beef round steak or pork shoulder. In a large skillet, brown ground beef or pork; drain off fat before using.
nutrition information
Per Serving: cal. (kcal) 529, Fat, total (g) 17, chol. (mg) 101, sat. fat (g) 6, carb. (g) 61, fiber (g) 9, pro. (g) 35, sodium (mg) 1256, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:42 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 01 2014
Mediterranean Chicken Stew Recipe
ingredients
 
  • 2    tablespoons   olive oil
  • 2      small bell peppers (red and yellow), cut into 1-inch-long thick strips
  • 1      medium onion, sliced
  • 1      garlic clove, minced
  • 1/2     recipe Quick-Roasted Chicken, including tomatoes, onion and reserved tomato juice, chicken shredded
  • 1    14 ounce can  diced tomatoes
  • 1    14 ounce can  chickpeas, rinsed and drained
  • 1/2   cup   kalamata olives, pitted and quartered
  • 1/4   cup   chopped fresh flat-leaf parsley, plus more for garnish
  • 1    cup   whole-wheat couscous, cooked according to package directions
 
  • 3 1/2   pounds   skinless, bone-in chicken breasts (4 to 6 breasts), fat trimmed
  • 1    28 ounce can  diced tomatoes, drained
  • 1      medium onion, sliced
  • 3    tablespoons   olive oil
  • 1 1/2   teaspoons   kosher salt
  • 1/2   teaspoon   fresh ground black pepper
 
 
directions
In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired.
 
 
Quick Roasted Chicken
Heat oven to 450 degrees F and place rack in center. Rinse chicken and pat dry. In a roasting pan, toss together chicken, tomatoes, onion and oil. Arrange chicken, bone side down, over tomatoes and onion; sprinkle with salt and pepper. Roast until chicken is almost cooked through, 30 to 35 minutes.
 
 
Heat broiler and place rack 6 inches from heat. Broil until chicken is browned and cooked through, 4 to 6 minutes.
 
 


 
nutrition information
Per Serving: cal. (kcal) 710, Fat, total (g) 20, chol. (mg) 75, sat. fat (g) 3, carb. (g) 91, fiber (g) 19, pro. (g) 46, sodium (mg) 1566, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:45 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 25 2014
Mexican Chili Recipe
ingredients
 
  • 1    pound   lean ground beef
  • 3    14 1/2ounce can  Mexican-style stewed tomatoes, undrained, cut up
  • 2    15 1/2ounce can  red kidney beans, rinsed and drained
  • 2    stalks  celery, chopped
  • 1    large  onion, finely chopped
  • 1    cup   water
  • 1    6 ounce can  tomato paste
  • 1    4 ounce can  diced green chile peppers
  • 2    cloves  garlic, minced
  • 4    teaspoons   chili powder
  • 1    teaspoon   ground cumin
  • 1    cup   shredded cheddar cheese (4 ounces)
  • 1/2   cup   dairy sour cream
  •     Fresh cilantro sprigs (optional)
 
directions
In a large skillet cook ground beef until brown. Drain off fat.
 
 
Meanwhile, in a 4- to 6-quart slow cooker combine undrained tomatoes, drained beans, celery, onion, the water, tomato paste, undrained chile peppers, garlic, chili powder, and cumin. Stir in cooked ground beef.
 
 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Serve with shredded cheddar cheese and sour cream. If desired, garnish with cilantro. Makes: 8 to 10 main-dish servings
 
 

 
nutrition information
Per Serving: cal. (kcal) 340, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 7, carb. (g) 34, fiber (g) 9, pro. (g) 25, sodium (mg) 695, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:14 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 24 2014
Salsa Steak Chili Recipe
ingredients
 
  • 1    tablespoon   vegetable oil
  • 1    cup   frozen whole kernel corn, thawed
  • 1 - 1 1/2   teaspoons   chili powder
  • 1    17 ounce package  refrigerated cooked beef tips with gravy
  • 1    16 ounce jar  mild or medium thick-and-chunky salsa
  • 1    14 - 16 ounce can  pinto beans or red beans, rinsed and drained
  • 1/4   cup   bottled hickory-flavor barbecue sauce
  • 1/4   cup   sour cream
  •     Purchased corn muffins or corn bread (optional)
 
directions
In a large saucepan or Dutch oven, heat oil over medium heat. Add corn and chili powder; cook for 3 minutes, stirring frequently. Stir in beef tips with gravy, salsa, beans, and barbecue sauce. Bring to boiling, stirring occasionally to break up beef slightly. Reduce heat. Cover and simmer for 5 minutes.
 
 
Top each serving with sour cream. If desired, serve with corn muffins. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 354, Fat, total (g) 11, chol. (mg) 47, sat. fat (g) 3, carb. (g) 42, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 7, sugar (g) 11, pro. (g) 25, sodium (mg) 1834, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:37 am   |  Permalink   |  0 Comments  |  Email
Friday, September 12 2014
Chile Verde Recipe
ingredients
 
  • 1 1/2   pounds   boneless pork shoulder roast
  • 1    tablespoon   olive oil
  • 1    15 ounce can  Great Northern or navy beans, rinsed and drained
  • 12    ounces   fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
  • 1/2   cup   chopped onion (1 medium)
  • 1    4 ounce can  diced green chile peppers, undrained
  • 2      cloves garlic, minced
  • 3/4   teaspoon   ground cumin
  • 1/2   teaspoon   salt
  • 1    14 ounce can  chicken broth
  • 1    cup   chopped fresh spinach leaves
  • 2    teaspoons   lime juice
  •     Dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
 
directions
Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat.
 
 
Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.
 
 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
 
 
Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.
 
 
Nutrition Facts per serving for 5- to 6-quart slow cooker: 338 cal., 11 g total fat (3 g sat. fat), 77 mg chol., 680 mg sodium, 29 g carbo., 6 g fiber, 32 g pro.
 
 
 
Tip
  • To use a 5- to 6-quart slow cooker: increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings.
nutrition information
Per Serving: cal. (kcal) 300, Fat, total (g) 11, chol. (mg) 76, sat. fat (g) 3, carb. (g) 21, fiber (g) 4, pro. (g) 29, sodium (mg) 606, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:54 am   |  Permalink   |  0 Comments  |  Email
Monday, June 16 2014
Creamy Vegetable Stew
ingredients
 
  • 8    ounces   frozen pearl onions
  • 2    cups   baby carrots, halved
  • 1 1/2   cups   frozen corn
  • 1/2   cup   vegetable broth
  • 2    tablespoons   red wine vinegar
  • 2    teaspoons   herbes de Provence
  • 1/2   pound   zucchini, cut into 1/4-inch half-moons
  • 1    15 1/2ounce can  chickpeas, drained and rinsed
  • 1/2   cup   light cream
  • 1 1/2   tablespoons   cornstarch
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   black pepper
  • 2      plum tomatoes, seeded and chopped
  • 2    tablespoons   grated Asiago cheese
  • 2    cups   cooked white rice (optional)
 
directions
Place onions, carrots, corn, broth, vinegar and 1-1/2 teaspoons herbes de Provence in slow cooker. Cover and cook on LOW for 3 hours.
 
 
Stir in zucchini and chickpeas; cook for 45 minutes. In a small bowl, stir together cream, cornstarch, salt, pepper and remaining 1/2 teaspoon herbes de Provence; set aside.
 
 
Stir in cream mixture and tomatoes and cook an additional 15 minutes or until thickened. Sprinkle with Asiago and serve with rice, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 311, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 48, fiber (g) 9, pro. (g) 11, sodium (mg) 681, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:38 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 15 2014
 
Slow-Cooker Carrot Soup
Recipe from 
Servings: 6
Yield: about 7 cups
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1      medium onion, sliced
  • 2      large cloves garlic, peeled and sliced
  • 1 1/2   pounds   carrots, peeled, trimmed and cut into 3-inch pieces
  • 1      box (32 ounces) vegetable broth
  • 2    tablespoons   packed brown sugar
  • 1 1/2   teaspoons   ground ginger
  • 2    tablespoons   heavy cream
  • 1/4   teaspoon   salt
  • 3    tablespoons   instant potato granules (for a thicker soup, if desired)
  •     Chopped cashews, to garnish (optional)
  •     Fresh cilantro, to garnish (optional)
 
directions
Scatter onion and garlic over bottom of slow-cooker bowl. Top with carrots. Add vegetable broth and 2 cups water.
 
 
Cover slow cooker and cook on HIGH for 6 hours or LOW for 8 hours.
 
 
Uncover and stir in brown sugar, ginger, heavy cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
 
 
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 108, Fat, total (g) 2, chol. (mg) 7, sat. fat (g) 1, carb. (g) 21, fiber (g) 4, pro. (g) 2, sodium (mg) 909, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:41 am   |  Permalink   |  0 Comments  |  Email
Wednesday, April 09 2014
 
Shrimp Corn Chowder
Recipe from 
Servings: 6
Prep Time: 15 mins
Total Time: 55 mins
 
 
ingredients
 
  • 4    tablespoons   butter
  • 2    cups   chopped scallions, green tops only
  • 2    8 ounce packages  PHILADELPHIA Cream Cheese, cubed
  • 1    tablespoon   seafood seasoning
  • 4    cups   shrimp stock or fish stock
  • 3    cups   half-and-half, warmed
  • 3    cups   diced red potatoes (1/4 inch), skin on
  • 2    pounds   large shrimp (see *)
  • 2    15 1/4ounce cans  no-salt-added corn, drained
  • 1    10 3/4ounce can  condensed cream of potato soup
 
directions
IN a large stockpot, over medium-high heat, melt butter until it just begins to bubble. Now toss in the chopped scallions and continue cooking on medium-high heat until the scallions are wilted. Add both packages of cream cheese, blending with a wooden spoon until the cream cheese has melted completely. Now blend in the seafood seasoning.
 
 
POUR shrimp stock into the cream cheese mixture, blending together with a wire whisk until smooth. Blend in the warmed half-and-half. Allow the mixture to simmer, stirring occasionally with a wooden spoon, until there is steam rising from the pot. Add the diced potatoes, keeping the heat on medium-high. Stir occasionally, allowing the potatoes to cook 25 min. or until fork-tender.
 
 
ONCE potatoes are tender, add the steamed shrimp (see Tip); stir. Add drained corn and cream of potato soup; stir until blended. Reduce heat to low and simmer for 10 min., stirring frequently with a wooden spoon so soup does not scorch.
 
 
*How to Steam Shrimp:
 
In a large stockpot, bring to a boil 2 cups of water, 2 Tbsp. white vinegar, 1/4 tsp. salt and 2 Tbsp. seafood seasoning. Once this mixture is boiling, stir in 2 lb. of fresh shrimp. Cover with lid and cook 2 to 3 min. or just until the shrimp turn pink. Be careful not to overcook the shrimp. Scoop shrimp from water with a slotted spoon; place on a tray to cool. Once cool, peel off shells and devein the shrimp. Cut each shrimp into thirds.
 
 
Note:
 
Recipe Submitted by Real Women of PHILADELPHIA Contestant: Cathy Hazzard
Posted by: Send a Meal AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Monday, April 07 2014

Spunky Cajun seasoning, velvety black beans and colorful vegetables keep this Cajun-Seasoned Vegetarian Gumbo lively, loaded and interesting. There's plenty of saucy liquid to flavor accompanying rice.

Cajun-Seasoned Vegetarian Gumbo
Recipe from 
Servings: 6
Prep Time: 10 mins
 
 
 
ingredients
 
  • 2    15 ounce cans  black beans, rinsed and drained
  • 1    28 ounce can  diced fire-roasted tomatoes, undrained
  • 1    16 ounce package  frozen sweet peppers and onion stir-fry vegetables
  • 2    cups   frozen cut okra
  • 2 - 3    teaspoons   Cajun seasoning
  •     Hot cooked brown rice (optional)
  •     Snipped fresh chives or basil (optional)
 
directions
In a 3-1/2- to 4-1/2-quart slow cooker combine beans, tomatoes, frozen stir-fry vegetables, okra, and Cajun seasoning.
 
 
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve over hot cooked brown rice and/or sprinkle with snipped herb.
 
 

 
nutrition information
Per Serving: cal. (kcal) 153, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 31, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 10, sugar (g) 7, pro. (g) 12, vit. A (IU) 1554.89, vit. C (mg) 37.2, Thiamin (mg) 0.13, Riboflavin (mg) 0.04, Niacin (mg) 0.2, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 639, Potassium (mg) 467, calcium (mg) 121.16, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:30 am   |  Permalink   |  0 Comments  |  Email
Friday, March 28 2014

Turn to the pantry for a hearty and comforting soup packed with beans, vegetables, and spices.

Mexican White Bean Soup
Recipe from 
Servings: 6
Prep Time: 30 mins
 
 
 
 
ingredients
 
  • 1 1/4   cups   dried navy beans (8 ounces)
  • 6    cups   water
  • 1    cup   chopped onion (1 large)
  • 1    cup   sliced celery (2 stalks)
  • 1    cup   sliced carrots (2 medium)
  • 3      cloves garlic, minced
  • 1    tablespoon   vegetable oil
  • 2    teaspoons   ground cumin
  • 1/4   teaspoon   salt
  • 1/8 - 1/4   teaspoon   cayenne pepper
  • 1    14 1/2ounce can  vegetable broth or reduced-sodium chicken broth
  • 2    cups   water
  • 1      orange
  • 1    cup   salsa verde
  •     Light dairy sour cream (optional)
  •     Fresh cilantro
  •     Cayenne pepper
 
directions
Rinse beans. In a 4- to 5-quart Dutch oven combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
 
 
In the Dutch oven cook onion, celery, carrots, and garlic in hot oil until tender. Stir in cumin, salt, and cayenne pepper. Add broth and the 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
 
Using a handheld immersion blender, blend mixture slightly. Using a handheld immersion blender, blend mixture slightly. (Or let soup cool slightly. Transfer mixture, one-third at a time, to a blender. Cover; blend slightly.) Return to Dutch oven. Finely shred 1 teaspoon peel from orange; then juice orange. Stir orange juice, peel, and salsa verde into soup; heat through. If desired, top with sour cream. Sprinkle with cilantro and cayenne pepper.
 
 

 
nutrition information
Per Serving: cal. (kcal) 203, Fat, total (g) 4, chol. (mg) 0, sat. fat (g) 0, carb. (g) 34, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 12, sugar (g) 7, pro. (g) 10, vit. A (IU) 3984.4, vit. C (mg) 18.9, Thiamin (mg) 0.36, Riboflavin (mg) 0.12, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 165.3, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 653, Potassium (mg) 777, calcium (mg) 100.97, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:04 am   |  Permalink   |  0 Comments  |  Email
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