Sunday, July 27, 2014

{soups-salads-and-salad-dressings} Cannellini and Cabbage Soup

 

Cannellini and Cabbage Soup

Makes: 8 Servings (about 1 cup each)
Source: 1,001 Delicious Recipes for People with Diabetes

- Vegetable cooking spray
- 3 cups thinly sliced or chopped cabbage
- 1 small onion, coarsely chopped
- 3 cloves garlic, minced
- 1 teaspoon crushed caraway seeds
- 2 cans (15 ounces each) reduced-sodium chicken broth
- 1 cup water
- 1 can (15oz) cannellini or Great Northern beans, rinsed, drained
- 1/2 cup (4 ounces) mostaccioli (penne), uncooked
- Salt and pepper, to taste

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute cabbage, onion, garlic, and caraway seeds until cabbage begins to wilt, 8 to 10 minutes.

Add chicken broth, water, and beans to saucepan; heat to boiling. Stir in pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 15 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving
Calories: 107 ; Protein: 7 g ; Sodium: 175 mg;
Cholesterol: 0 mg ; Carbohydrates: 22 g
Exchanges: 1 Vegetable, 1 Bread, 1/2 Meat

Lena

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Friday, July 25, 2014

{soups-salads-and-salad-dressings} Orzo Pasta Salad

 

Orzo Pasta Salad
10 servings

12 oz. orzo pasta (rice-shaped pasta)
2 tbsp. olive oil
1 1/2 cups crumbled seasoned feta cheese (such as basil and tomato, about 6 oz.)
1 cup chopped red bell peppers
1 cup chopped yellow bell peppers
3/4 cup pitted kalamata olives
4 green onions, chopped
2 tbsp. drained capers
3 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. minced garlic
1 1/2 tsp. dried oregano
1 tsp. Dijon mustard
1 tsp. ground cumin
1/2 cup olive oil
3 tbsp. pine nuts, toasted

Cook orzo in large pot of boiling salted water until tender but still firm to bite; drain. Rinse with cold water; drain well. Transfer to large bowl and toss with 2 tbsp. olive oil. Add crumbled feta cheese, chopped bell peppers, Kalamata olives, green onions and capers.
Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in small bowl. Gradually whisk in remaining 1/2 cup olive oil; season dressing to taste with salt and pepper. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper.
Can be prepared 6 hours ahead. Cover and refrigerate. Garnish salad with pine nuts and serve.

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Wednesday, July 23, 2014

{soups-salads-and-salad-dressings} BASIL AND BEAN SOUP

 

 
                     
* Exported from MasterCook *

                           BASIL AND BEAN SOUP

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : beans                           stew meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  white kidney beans -- or Great Northern Beans dry
  1              pound  stew meat -- cut in 1 inch cubes, fat trimmed
  2              small  zucchini -- unpeeled and diced
  2             medium  turnips -- peeled and diced
  1              large  potato -- peeled and diced
  2             stalks  celery -- sliced
  2             medium  onions -- chopped
  1       (28 oz.) can  whole tomatoes
  2          teaspoons  dried basil
     1/8      teaspoon  crushed red pepper
  1         tablespoon  salt
  2        tablespoons  olive oil

1.  Completely soften beans.  Combine all ingredients in crockpot; add water to cover and mix well.  Cover and cook on HIGH setting for 3 hours.

2.  Turn to LOW setting for 8 to 14 hours or cook entire time on high setting for 5 to 7 hours.

Source:
  "www.nikibone.com"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2850 Calories; 126g Fat (39.2% calories from fat); 198g Protein; 243g Carbohydrate; 60g Dietary Fiber; 453mg Cholesterol; 8088mg Sodium.  Exchanges: 10 1/2 Grain(Starch); 21 1/2 Lean Meat; 15 Vegetable; 12 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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Sunday, July 20, 2014

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Friday, July 18, 2014

{soups-salads-and-salad-dressings} Southwest Pasta Salad with Cilantro Lime Vinaigrette

 

Southwest Pasta Salad with Cilantro Lime Vinaigrette

Serves 4

Ingredients

for the pasta salad :

1 box (12 ounces) farfalle pasta
about 2 cups corn salsa, homemade or store bought
1 cup grape tomatoes
crispy tortilla strips, optional

for the Cilantro Lime Vinaigrette :

6 tablespoons olive oil
6 tablespoons seasoned rice vinegar
juice from 5 small limes
2 teaspoons sugar
1/2 cup roughly chopped cilantro
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper

Instructions

Cook the pasta according to the package directions.
Drain and rinse in cool water.
Add the drained pasta to a large bowl, and mix in the corn salsa and
grape tomatoes.

In a small blender or food processor, combine all of the ingredients for
the Cilantro Lime Dressing.
Gently pulse until the cilantro is minced and the dressing is well mixed
and easy to pour over the pasta.
Pour the dressing over the pasta, toss to coat.
Serve immediately topped with the tortilla strips.

* If not serving immediately, pour only part of the dressing over the
pasta, just enough to coat, and then place in the fridge until ready to
serve.
Add the remaining dressing to the pasta and toss to coat right before
serving.

Source :
momstestkitchen.com/2014/07/southwest-pasta-salad-cilantro-lime-vinaigrette.html

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Wednesday, July 16, 2014

{soups-salads-and-salad-dressings} Dilly Veggie Pasta Salad Recipe

 

Dilly Veggie Pasta Salad Recipe



My sister shared the recipe for this fresh crunchy salad seasoned with dill. It's handy because you can assemble and eat it right away...or cover and refrigerate it to take to a picnic or potluck the next day. The longer it chills, the more tangy it is. —Anna Emory-Royal Murfressboro, Tennessee


 Quick 
 Contest Winning


TOTAL TIME: Prep/Total Time: 30 min. 
MAKES: 8 servings


Ingredients

2-3/4 cups uncooked medium shell pasta
1 cup halved cherry tomatoes
1 cup sliced green pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
1/2 cup sliced ripe olives
DRESSING:
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 teaspoon dill weed
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper


Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl. Add tomatoes, green pepper, cheese, onions and olives.
In a small bowl, whisk together the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 8 servings.




Originally published as Dilly Veggie Pasta Salad in Quick Cooking March/April 2001, p31









             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Macaroni Garden Salad Recipe

 

Macaroni Garden Salad Recipe


Bonnie Sturgeon of Berwick, New Brunswick enjoys making this delightful salad during the summer. Tomato, cucumber and sweet red pepper are tossed with macaroni and herbs, then coated in a creamy fat-free mayonnaise dressing. Serve it as a light lunch or as a side dish with your favorite meat for supper.

 Healthy 
 Quick 
 Diabetic Exchange


TOTAL TIME: Prep: 20 min. + chilling 
MAKES: 2 servings


Ingredients

  1 cup cooked elbow macaroni
  1 medium tomato, seeded and chopped
  1/2 cup chopped seeded cucumber
  1/2 cup chopped sweet red pepper
  2 tablespoons minced fresh basil
  1 tablespoon minced fresh parsley
  2 tablespoons fat-free mayonnaise
  2 teaspoons olive oil
  1 teaspoon balsamic vinegar
  1 garlic clove, minced
  1/4 teaspoon salt
  1/8 teaspoon pepper



Directions

In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours. Yield: 2 servings.

Nutritional Facts

One serving (1-1/4 cups) equals 181 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 426 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.



Originally published as Macaroni Garden Salad in Light & Tasty August/September 2004, p62










             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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{soups-salads-and-salad-dressings} Italian Pasta Salad Recipe

 

Italian Pasta Salad Recipe


This zesty recipe combines vegetables and pasta in a creamy dressing. Refreshing and filling, this change-of-pace salad is perfect as a side dish. It's always popular at a potluck.


 Quick 
 Contest Winning



TOTAL TIME: Prep: 15 min. + chilling 
Cook: 10 min. MAKES: 6 servings


Ingredients

  1 cup uncooked spiral pasta
  1-1/2 cups halved cherry tomatoes
  1 cup sliced fresh mushrooms
  1/4 cup chopped sweet red pepper
  1/4 cup chopped green pepper
  3 tablespoons thinly sliced green onions
  1 cup zesty Italian salad dressing
  3/4 cup mayonnaise
  1/2 cup grated Parmesan cheese
  1/3 cup cubed provolone cheese
  1 can (2-1/4 ounces) sliced ripe olives, drained
  Leaf lettuce, optional




Directions

Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for at least 4 hours or overnight; drain.
In a small bowl, combine the mayonnaise and Parmesan cheese; stir in the provolone cheese and olives. Gently fold into the pasta mixture. Serve in a lettuce-lined bowl if desired. Yield: 6 servings.



Nutritional Facts

1 cup equals 442 calories, 39 g fat (7 g saturated fat), 21 mg cholesterol, 920 mg sodium, 16 g carbohydrate, 2 g fiber, 7 g protein.



Originally published as Italian Pasta Salad in Taste of Home August/September 2001, p29










             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Penne Pasta Salad Recipe

 

Penne Pasta Salad Recipe



I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.


 Quick


TOTAL TIME: Prep: 20 min. + chilling 
MAKES: 8 servings


Ingredients

  1 package (16 ounces) penne pasta
  1 cup quartered cherry tomatoes
  1/2 cup chopped green pepper
  1/4 cup chopped green onions
  1 can (2-1/4 ounces) sliced ripe olives, drained
  1 bottle (8 ounces) Italian salad dressing
  1/2 teaspoon coarsely ground pepper
  1/4 teaspoon each dill weed, garlic salt and lemon-pepper seasoning




Directions

Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the tomatoes, green pepper, onions and olives. Drain pasta and rinse in cold water; add to the vegetables. Combine salad dressing and seasonings; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8-10 servings.



Nutritional Facts

1 serving (1 each) equals 320 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 608 mg sodium, 45 g carbohydrate, 3 g fiber, 8 g protein.


Originally published as Penne Pasta Salad in Country Extra July 2002, p49









             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Veggie Pasta Salad Recipe

 

Veggie Pasta Salad Recipe



Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.


 Healthy 
 Diabetic Exchange



TOTAL TIME: Prep: 20 min. 
Cook: 15 min. + chilling 
MAKES: 10 servings


Ingredients

  8 ounces uncooked tricolor spiral pasta
  3 small tomatoes, chopped
  1 cup thinly sliced green onions
  1 cup each chopped celery, sweet red pepper, zucchini and carrots
  3 tablespoons balsamic vinegar
  2 tablespoons minced fresh basil or 2 teaspoons dried basil
  2 tablespoons olive oil
  1 tablespoon sugar
  1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  2 garlic cloves, minced
  1 teaspoon salt
  1/8 teaspoon pepper
  1/2 cup grated Parmesan cheese



Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.



Nutritional Facts

1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2



Originally published as Veggie Pasta Salad in Light & Tasty August/September 2006, p26










             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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