Friday, November 17, 2017

{soups-salads-and-salad-dressings} SWEET PTOTATO SALAD

 

 
                     
* Exported from MasterCook *

                            SWEET POTATO SALAD

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Sweet potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  sweet potato
  1 1/2           cups  dried apples -- chopped
  1                cup  pecans -- chopped
  1                cup  raisins
  1                cup  celery -- diced
     1/2           cup  green onions -- sliced
  1                cup  brown sugar
     1/2           cup  honey
     1/4           cup  lemon juice
     1/2          cup  canola oil
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg

1.  Peel sweet potatoes.  Fill a large saucepan halfway with water and bring to a boil.  Add sweet potatoes.  Cover and cook for about 15 minutes, until tender.  Drain potatoes and cool.  Dice cooked sweet potatoes and place in large bowl.

2.  Add dried apples, pecans, raisins, celery and green onions to bowl with sweet potatoes.

3.  Whisk together brown sugar, honey, lemon juice, oil, cinnamon and nutmeg.

4.  Pour dressing over sweet potato mixture and gently toss to coat.

Source:
  "unknown"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 573 Calories; 23g Fat (34.8% calories from fat); 4g Protein; 94g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 54mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 4 1/2 Fat; 2 1/2 Other Carbohydrates.


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

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Wednesday, November 15, 2017

{soups-salads-and-salad-dressings} Roasted Autumn Veggie Salad with Baby Kale

 

Roasted Autumn Veggie Salad with Baby Kale

 

http://www.myrecipes.com/recipe/roasted-autumn-veggie-salad-baby-kale 

Hands On Time: 18 Minutes

Total Time: 50 Minutes

This hearty salad is brimming with the flavors of fall with ingredients such as pumpkin seeds, Brussels sprouts, cranberries, and dark, leafy greens. The salad here is tossed with baby kale, which is much more tender and easier to eat uncooked, which makes it a perfect green to use for a salad like this. The kale delivers a nice and hearty texture while the marvelous toppings here elevate this salad to some gloriously good autumn territory. 

Ingredients

1 1/2 pounds 3/4-inch cubes butternut squash (about 4 cups)

1 pound Brussels sprouts, trimmed and halved lengthwise (about 4 cups)

1 medium red onion, cut into 8 wedges (about 8 ounces)

1/2 cup plus 1 tsp extra-virgin olive oil, divided

3 tablespoons maple syrup, divided

4 thyme sprigs

2 sage sprigs

1 1/4 teaspoon kosher salt, divided

1 teaspoon ground black pepper, divided

1/2 cup pepitas (pumpkin seeds)

1/8 ground red pepper

1 tablespoon whole grain Dijon mustard

1 tablespoon fresh lemon juice

4 ounces baby kale greens

1/4 cup dried cranberries

4 ounces goat cheese, crumbled

Garnish with thyme and sage leaves if desired

 

How to Make It

Step 1

Preheat oven to 400°. Place 2 rimmed baking sheets in oven while preheating.

Step 2

Combine squash, sprouts, onion, 1/4 cup oil, 2 Tbsp syrup, thyme and sage in a large bowl, toss to coat. Divide vegetables evenly between preheated pans coated with cooking spray. Sprinkle with 3/4 tsp salt and 3/4 tsp black pepper. Bake at 450° for 20-25 minutes or until browned and tender (do not stir). Remove from oven.  

Step 3

Combine 1 tsp olive oil, pumpkin seeds and red pepper in a small bowl. Place on a baking sheet and bake 8-10 minutes or until lightly toasted. Set aside and cool.

Step 4

Combine 1/4 cup olive oil, 2 Tbsp syrup, 1/2 tsp kosher salt, 1/4 tsp black pepper, mustard and lemon juice in a small bowl, stirring with a whisk. Combine 1 Tbsp oil mixture and greens in a large bowl; toss to coat. Add squash mixture; toss gently to combine. Place green mixture on a platter. Drizzle with remaining dressing, cranberries and goat cheese. SERVES 6 (serving size: about 2 cups)

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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Monday, November 13, 2017

{soups-salads-and-salad-dressings} CHICKEN ZOODLE SOUP

 

 
                     
* Exported from MasterCook *

                           CHICKEN ZOODLE SOUP

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chicken                         soup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  1              large  onion -- chopped (2 cups)
  2             medium  carrots -- sliced (1 cup)
  3             medium  celery stalks -- sliced (1 cup)
  1           teaspoon  chopped fresh thyme leaves
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
  3             cloves  garlic -- finely chopped
  2       cartons (32 oz each)  Progresso chicken broth
  2               cups  deli rotisserie chicken -- shredded
  2             medium  zucchini -- julienne peeled or spiraled, cut into 1-inch pieces (2 cups)
  2        tablespoons  fresh Italian (flat-leaf) parsley -- chopped

1.  In 5-quart Dutch oven, heat oil over medium-high heat.  Add onion, carrots, celery, thyme, salt and pepper; cook 5 to 7 minutes or until vegetables soften.   Stir in garlic; cook 1 minute longer.

2.  Stir in broth.  Heat to boiling over high heat.  Stir in chicken and zucchini noodles; return to boiling.  Reduce heat; simmer uncovered 10 to 12 minutes or until vegetables are tender.

3.  Divide soup among 6 bowls.  Top with parsley.

Source:
  "tbsp.com"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 52 Calories; 2g Fat (38.8% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 206mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.


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

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Posted by: "Cheryl" <gypsybussings@yahoo.com>
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Friday, November 10, 2017

{soups-salads-and-salad-dressings} Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

 

Remember our Veteran’s tomorrow and every day.

Today, I got my hair trimmed, now I have to go to Cape to run a bunch of errands, meet hubby for a late lunch, then go to Optimist Bingo.  It sure is nice to be closed for the season.  I have much more free time.  I know, things will get boring by February, but in the meantime I’m enjoying it.

It was 25º here this morning, but it’s sunny and supposed to get up to 50º today.  Let’s hope.  Have a great weekend.  See you Monday.

 

Susan shares

Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans

This recipe is proof that quinoa salads are anything but boring: This recipe, loaded with sweet roasted squash, kale, and feta, is a total flavor bomb.

1 cup quinoa

Kosher salt

Freshly ground black pepper

1 medium Delicata squash, seeded and thinly sliced into half moons

1 bunch Tuscan kale, thinly sliced and stems removed

1/3 cup pecans, toasted

1/3 cup dried cranberries

1 tablespoon balsamic vinegar

2 tablespoons extra-virgin olive oil

1/3 cup crumbled feta

 

Preheat oven to 425 degrees and cover a baking sheet with aluminum foil.

In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer, covered, 15 minutes. Turn off heat and let sit 5 minutes, then fluff with a fork and season with salt and pepper. Spread out on a sheet tray to cool completely.

Meanwhile, arrange squash on a baking sheet and roast until tender and golden, 15 minutes. Let cool slightly.

In a large bowl, toss together quinoa, squash, kale, pecans, and cranberries. In a small bowl, whisk together balsamic vinegar and olive oil. Drizzle over salad and toss gently to combine. Season with salt and pepper, crumble feta on top, and serve.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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{soups-salads-and-salad-dressings} Spaghetti Salad

 

Norma shares

Spaghetti Salad

1 pound box of spaghetti
1 large bottle Kraft Zesty Italian salad dressing
1/2 bottle McCormick Salad Supreme Seasoning*
2 cucumbers, chopped
2 tomatoes, chopped
1 red onion, diced
1 green pepper, chopped

 

Break spaghetti noodles into 1 inch pieces.  Add to boiling water and cook until tender.  Drain and rinse with cold water.  Put noodles into large bowl.  Add salad dressing, Salad Supreme seasoning, cucumbers, tomatoes, red onion and green pepper.  Refrigerate for at least 4 hours.

 

*TIP:  McCormick Salad Supreme Seasoning can be found in the seasoning isle of the grocery store. 

 

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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Tuesday, November 7, 2017

{soups-salads-and-salad-dressings} Curried Pumpkin Soup [Diabetic Exchanges Offered]

 

Curried Pumpkin Soup

https://www.tasteofhome.com/recipes/curried-pumpkin-soup


TOTAL TIME: Prep/Total Time: 25 minutes.

YIELD: 4 servings

Ingredients

·                                 1 small onion, chopped

·                                 1 teaspoon cooking oil

·                                 2 cups chicken broth

·                                 1-1/2 cups cooked or canned pumpkin

·                                 1 tablespoon lemon juice

·                                 1 teaspoon curry powder

·                                 1 teaspoon sugar

·                                 1/2 teaspoon salt, optional

·                                 Dash pepper

·                                 1/2 cup half-and-half cream or evaporated milk

·                                 Chopped fresh parsley, optional

Directions

·                                 1. In a saucepan over medium heat, sauté the onion in oil until tender. Add broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in cream; heat through. Garnish with parsley if desired. 

Nutritional Facts: 1 cup: 67 calories, 2g fat (0 saturated fat), 3mg cholesterol, 60mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 3g protein. 

Diabetic Exchanges: 1/2 starch, 1/2 fat.

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

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Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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{soups-salads-and-salad-dressings} Cherry Pie Salad

 

From a church produced cookbook.

Cherry Pie Salad

1 can Eagle Brand Milk

1 9 oz. carton Cool Whip

1can Mandarin oranges

1 can crushed pineapple 

2 bananas, sliced

2 cups miniature marshmallows

1 cherry pie filling

1/2 cup nuts, chopped

1/2 cup coconut

 

Whip Eagle Brand and Cool Whip together.  Drain oranges and pineapple.  Add ingredients and chill.

Note:  This was submitted by a home cook in Sardis, MS.  No sizes provided on oranges or pineapple. Sorry. 

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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Have you tried the highest rated email app?
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Another Great Group of *~ Beth ~*

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