Cream of Broccoli Soup

March 17, 2015 Leave a Comment

 

Cream of Broccoli Soup

Cream of Broccoli Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Cream of Broccoli Soup Recipe

 

Cream of Broccoli Soup

1 ½ lb. of broccoli

1 large stalk celery

1 medium onion

2 cups water

2 Tbsp. butter

2 Tbsp. flour

2 ½ cups Kitchen Basic chicken stock

½ cup milk or cream

Salt and pepper

 

Cut the broccoli into flowerets.  Chop the broccoli stem, celery and onion.

In a saucepan or steamer, boil the water and immediately add the broccoli stems, celery and onion.  Simmer for 10 minutes.

Meanwhile, steam the broccoli florets, and then shock them in ice water.  Drain and set aside, covered.

In another saucepan, melt butter and whisk in the flour, stirring until it is smooth.  Take the saucepan off the heat and allow to cool slightly.  Whisk the chicken broth into the flour mixture.  Bring to a boil, stirring it for 1 minute.

Add all the vegetables except the steamed broccoli and bring to a boil.   Add the florets, and then remove from heat.  Stir in the milk (or cream).  Salt and pepper to taste.      6-8 servings

 

(Recipe for Cream of Broccoli Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Skillet Ranch Burgers

August 17, 2014 Leave a Comment
Skillet Ranch Burgers

Skillet Ranch Burgers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Lean ground turkey keeps these burgers light, while jalapenos and ranch dressing mix add great flavor.

          Debra Justice                                                                                     Moody, Texas

 

Skillet Ranch Burgers Recipe

Skillet Ranch Burgers

½ cup soft bread crumbs

1 small onion, finely chopped

1 small green pepper, finely chopped

2 jalapeno peppers, seeded and finely chopped

¼ cup egg substitute

1 ¼ tsp. ranch salad dressing mix

1 tsp. garlic powder

½ tsp. hot pepper sauce

1 lb. lean ground turkey

4 whole wheat hamburger buns, split

4 lettuce leaves

4 slices tomato

4 slices onion

Sauce:     ½ cup fat-free sour cream

1 tsp. ranch salad dressing mix

 

In a large bowl, combine the first eight ingredients.  Crumble turkey over mixture and mix well.  Shape into four patties.

In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 6-8 minutes on each side or until a thermometer reads 165 F. and juices run clear.

Serve on buns with lettuce, tomato and onion.  Combine sour cream and dressing mix; spoon over burgers.                        4 servings

 

(Recipe for Skillet Ranch Burgers was on www.tasteofhome.com, 2014)

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Chicken Fajitas

April 8, 2014 Leave a Comment
Chicken Fajitas

Chicken Fajitas

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

This is the best fajita recipe I’ve ever used.  It sounds complicated, but really it isn’t.  The servings are hearty, but this dish is so good that my husband and I never have a problem finishing it!  This recipe is Diabetic Friendly!

        Kathleen Smith                                                                 Pittsburgh, Pennsylvania

 

Chicken Fajitas Recipe

Chicken Fajitas

¼ cup lime juice

1 Tbsp. reduced-sodium soy sauce

2 tsp. canola oil

1 garlic clove, minced

½ tsp. salt

½ tsp. chili pepper

½ tsp. cayenne pepper

¼ tsp. pepper

1 tsp. liquid smoke, optional

2 boneless chicken breast halves (4 oz. each)

Filling:   2 tsp. canola oil

1 medium onion, julienned

½ small sweet red or green pepper, julienned

1 tsp. reduced-sodium soy sauce

½ tsp. lime juice

4 fat-free tortillas (6 inch), warmed

Salsa and sour cream, optional

In a large resealable plastic bag, combine the first eight ingredients; if desired, add liquid smoke.  Add chicken; seal bag and turn to coat.  Refrigerate at least 2 hours.

Drain chicken, discarding marinade.  Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.  Grill chicken, covered, over medium heat or broil 4 inches from heat 4-6 minutes on each side or a thermometer reads 165 F.

In a large nonstick skillet, heat oil over medium-high heat.  Add onion and red pepper; cook and stir 5-7 minutes or until tender.  Stir in soy sauce and lime juice.

Cut chicken into thin slices; add to vegetables.  Serve tortillas and, if desired, salsa and sour cream.

2 serving

 

(Recipe for Chicken Fajitas was on www.tasteofhome.com, 2014)

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Creamy Reuben Soup

March 17, 2014 Leave a Comment
Creamy Reuben Soup

Creamy Reuben Soup

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I had a professor in college who loved Reuben sandwiches.  When he got the flu, I came up with this creamy soup.  He loved it!

** St. Patrick’s Day is March 17th  **

                Jay Davis                                                                             Knoxville, Tennessee

 

Creamy Reuben Soup Recipe

Creamy Reuben Soup

½ cup chopped onion

¼ cup chopped celery

¼ cup chopped green pepper

¼ cup butter, cubed

2 Tbsp. flour

1 cup beef broth

2 cups half-and-half cream

¼ lb. sliced deli corned beef, coarsely chopped

¾ cup sauerkraut, rinsed and well drained

¼ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded Swiss cheese

 

In a large saucepan, sauté the onion, celery and green pepper in butter until tender.  Stir in flour until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low.  Add the cream, corned beef, sauerkraut, salt and pepper; heat through (do not boil).  Stir in cheese until melted.           5 cups

(Recipe for Creamy Reuben Soup was on www.tasteofhome.com, 2014)

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Butternut Soup with Parmesan Croutons

February 8, 2014 Leave a Comment
Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Herbed Tomato Bisque

November 7, 2013 Leave a Comment
Herbed Tomato Bisque

Herbed Tomato Bisque

 

This would be great to chase away the chill on a stormy night.  This creamy tomato soup has a hint of sweetness from honey and great herb flavor.

                Dawn Richard                                           Princeton, MN

 

Herbed Tomato Bisque Recipe

Herbed Tomato Bisque

1 medium onion, finely chopped

¼ cup butter, cubed

¼ cup flour

1 tsp. dill weed

1 tsp. dried oregano

3 cups chicken broth

3 cans (14 ½ oz. each) diced tomatoes, undrained

¼ cup minced fresh parsley

2 Tbsp. honey

¾ tsp. salt

¾ tsp. white pepper

1 ½ cups half-and-half cream

 

In a large saucepan, sauté onion in butter until tender.  Stir in the flour, dill and oregano until blended; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the tomatoes, parsley, honey, salt and pepper.  Return to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.  Stir in cream; heat through.                   8 servings

 

(Recipe for Herbed Tomato Bisque came from Taste of Home (tasteofhome.com)

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Pork Roast with Twist of Orange

November 1, 2013 Leave a Comment
Pork Roast with Twist of Orange

Pork Roast with Twist of Orange

 

The citrus flavor sets this dish apart.  It’s my family’s favorite!  With a nice and EASY gravy, this dish is perfect served with rice or mashed potatoes.

          Janie Canals                                                                      West Jordan, Utah

 

Pork Roast with Twist of Orange Recipe

Pork Roast with Twist of Orange

4 bacon strips, diced

1 Pork Shoulder (3 to 4 lbs.)

1 large onion, thinly sliced

1 ½ tsp. minced garlic

1 jalapeno pepper, seeded and finely chopped

4 ½ tsp. chili powder

1 tsp. salt

1 tsp. pepper

1 cup chicken broth, divided

2/3 cup orange juice

¼ cup flour

Hot mashed potatoes, optional

 

In a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Cut roast in half.  Brown meat in drippings on all sides.

Transfer to a 5 qt. slow cooker, reserving 1 tablespoon drippings.  Brown onion in the drippings.  Add garlic; cook 1 minute longer.  Add the jalapeno, chili pepper.  Stir in ½ cup chicken broth, the orange juice and bacon; pour over roast.

Cover and cook on low for 4 ½ to 5 hours or until meat is tender.

(Recipe for Pork Roast with Twist of Orange came from Taste of Home (tasteofhome.com)

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Couscous Meatball Soup

September 29, 2013 Leave a Comment
Couscous Meatball Soup

Couscous Meatball Soup

 

This soup is easy, healthy, full of flavor and great for a cold day.  It’s perfect with fresh crusty bread.

           Jonathan Pace                                                  San Francisco, California

 

Couscous Meatball Soup Recipe

Couscous Meatball Soup

1 lb. 90% Lean Ground Beef

2 tsp. dried basil

2 tsp. dried oregano

½ tsp. salt

1 large onion, finely chopped

2 tsp. canola oil

8 cups collard greens (or spinach)

8 cups chopped fresh kale

2 cartons (32 oz. each) vegetable stock

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

¼ tsp. pepper

1 package (8.8 oz.) Israeli couscous

In a small bowl, combine the beef, basil, oregano and salt.  Shape into ½ inch balls.  In a large nonstick skillet coated with cooking spray, brown meatballs; drain.  Remove meatballs and set aside.

In the same skillet, brown onion in oil.  Add greens or spinach and kale; cook 6-7 minutes longer or until wilted.

In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Return to a boil.  Stir in couscous, reduce heat; cover and simmer for 10-15 minutes or until couscous is render, stirring once.            10 servings

 

(Recipe for Couscous Meatball Soup came from tasteofhome.com)

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Lemony Chicken Noodle Soup

September 26, 2013 Leave a Comment
Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup

This isn’t Grandma’s Chicken soup, but it is comforting.  The lemon juice gives this easy soup enough zip to make it interesting.

             Bill Hillbrich                                                       St. Cloud, Minnesota

 

Lemony Chicken Noodle Soup Recipe

Lemony Chicken Noodle Soup

1 small onion, chopped

2 Tbsp. olive oil

1 Tbsp. butter

¼ lb. boneless skinless chicken breast, cubed

1 garlic clove, minced

2 cans (14 ½ oz. each chicken soup

1 medium carrot, cut into ¼ inch slices

¼ cup fresh or frozen peas

½ tsp. dried basil

2 cups uncooked medium egg noodles

1-2 Tbsp. lemon juice

 

In a small saucepan, sauté onion in oil and butter until tender.  Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the broth, carrot, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.           2 servings

 

(Recipe for Lemony Chicken Noodles Soup came from tasteofhome.com)

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Caribbean Baked Chicken with Mango

September 19, 2013 Leave a Comment
Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.

 

(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)

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