Fat Free Salad Dressing

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (2)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

• Privacy • Unsubscribe • Terms of Use

__,_._,___

{soups-salads-and-salad-dressings} Beef and Bean Slow Cooker Soup

Beef and Bean Slow Cooker Soup

1 tablespoon olive oil

2 pounds ground beef

1 onion – chopped

2 cloves garlic – minced

4 carrots – chopped

2 celery stalks – chopped

1 large can crushed tomatoes

2 cups vegetable or chicken stock

1 can cannellini beans – drained and rinsed

2 cups frozen corn

1 tablespoon salt

1/2 teaspoon fresh cracked pepper

1/4 teaspoon dried thyme

Heat olive oil in skillet. Add ground beef and onion. Add half of salt, pepper and garlic. Cook until meat is done.

Place meat and onion mixture in bottom of slow cooker. Add chopped carrot and celery and mix together. Gently pour in tomatoes and stock. Add beans, salt, pepper and thyme. Stir to blend all ingredients.

Cover and cook soup on low for 5 hours.

Uncover and add corn. Cook for 1 additional hour.

Stir soup 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.

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

• Privacy • Unsubscribe • Terms of Use

__,_._,___

Thursday, April 27, 2017

Re: {soups-salads-and-salad-dressings} Spring Ramen Salad

This sounds delicious, Norma!! Thank you for sharing.

Sent from my iPad

On Apr 27, 2017, at 12:10 PM, 'Jodi Thompson' tigger63755@charter.net [soups-salads-and-salad-dressings] <soups-salads-and-salad-dressings@yahoogroups.com> wrote:

Norma shares

Spring Ramen Salad

3-oz. package chicken-flavored ramen noodles
1 tsp. sesame oil
1/2 cup seedless grapes, halved
1/2 cup apple, cored and diced
1/4 cup pineapple, diced
2 green onions, diced
1 cup cooked chicken, cubed
1 cup Muenster cheese, cubed
1-1/2 Tbsp. lemon juice
1/8 cup canola oil
1 tsp. sugar
Garnish: sesame seed

Set aside seasoning packet from ramen noodles. Cook noodles according to package directions. Drain noodles; rinse with cold water. In a bowl, toss sesame oil with noodles to coat. Stir in fruit, onions, chicken and cheese. In a separate bowl, whisk together lemon juice, canola oil, sugar and 1/2 teaspoon of contents of seasoning packet.

Pour over noodle mixture; toss to coat. Garnish

with sesame seed. Cover and chill before serving.

Makes 4 servings. (Halve for two)

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.

from_the_kitchen-subscribe@yahoogroups.com

recipes_sharing-subscribe@yahoogroups.com

TheKittyKonnection-subscribe@yahoogroups.com

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: Andrea <Christine54847@aol.com>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (2)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

• Privacy • Unsubscribe • Terms of Use

__,_._,___

{soups-salads-and-salad-dressings} Chipotle Turkey Pozole

Larger photo

You can prepare the toppings while the soup simmers to save prep time. This recipe serves a crowd, you can easily halve the amounts for a smaller batch.

Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Yield: Serves 12

INGREDIENTS

Soup:

2 Tbsp olive oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, minced
1/4 cup to 1/2 cup minced chipotles in adobo (to taste)
1 15-ounce can crushed or diced tomatoes
Salt
4 to 5 cups leftover cooked turkey meat, shredded
1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, rinsed and drained
4 quarts of turkey stock or chicken stock
3 bay leaves
2 Tbsp dried oregano (Mexican if available)
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon

Toppings

1/2 head green cabbage, sliced thin
3 avocados, diced
1 bunch red radishes, sliced thin
8 ounces Cotija cheese, crumbled
1 large bunch cilantro, chopped (stems included)
1 red onion, chopped
4 limes, cut into wedges
A couple dozen tostada shells (can use tortilla chips or fried corn tortillas as well)

METHOD

1 Sauté onions, garlic, add chipotle: Heat olive oil on medium high heat in a large (12 quart) stockpot. Add the chopped onion and cook until translucent, about 4 minutes. Add the garlic.

Add the minced chipotles in adobo (start with 1/4 cup and add more later to desired heat). Cook for another 3 minutes.

2 Add remaining soup ingredients and simmer: Add the tomatoes and cooked turkey meat to the pot, stirring to combine. Add the rinsed and drained hominy. Add the stock.

Taste and add salt (at least a tablespoon if you are using unsalted stock) to taste. Add the bay leaves, oregano, ground cloves, and cinnamon. Add more water if the soup is too thick with hominy for your preference.

Bring to a simmer. Taste and add more salt, herbs, or chipotle to taste. You may need more salt than you expect, if you are using homemade, unsalted stock. Simmer for 45 minutes.

3 Set the table with toppings arranged in separate serving dishes. Spoon out the soup into bowls. Let people add the toppings they want to the soup.

Source: Simply Recipes

~~~~~~~~~~

Rhonda in MO

Ask me about my groups :-)

__._,_.___

Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

• Privacy • Unsubscribe • Terms of Use

__,_._,___

{soups-salads-and-salad-dressings} Cannellini Tomato Soup with Grilled Cheese Croutons

Cannellini Tomato Soup with Grilled Cheese Croutons

https://fountainavenuekitchen.com/hearty-tomato-soup-with-grilled-cheese-croutons/

INGREDIENTS

2 tablespoons olive oil

1 small yellow onion, peeled and chopped (about 1 cup)

2 carrots, peeled and chopped (about 1 1/2 cups)

1 15-ounce can cannellini beans, rinsed and drained

1 28-ounce can tomato purée

3 cups chicken broth

1 teaspoon minced fresh rosemary (see comments above)

1/2 teaspoon red pepper flakes (1/4 teaspoon if you prefer less spiciness)

1 teaspoon sugar

Kosher salt and freshly ground pepper

2-3 grilled cheese sandwiches, cut into cubes or spears (see notes)

Fresh basil for garnish, optional

INSTRUCTIONS

1. In a large pot over medium heat, sauté the onion and carrots in the olive oil until tender, about 5 minutes. Add the beans, tomato purée, broth, rosemary, and red pepper flakes. Bring the soup to a boil, and then reduce the heat to low and simmer for about 30 minutes.

2. Puree the soup with an immersion blender or in a regular blender. I use an immersion blender which makes quick work of this task and minimizes cleanup. Add the sugar, salt, and pepper. (I add 1/2 teaspoon each of salt and pepper; you may adjust depending on what type of broth you use and personal preference.) Simmer for a few minutes more.

3. Garnish with grilled cheese croutons and fresh basil, if desired.

NOTES

1. For the grilled cheese croutons, I like to use Pepperidge Farm whole wheat thin bread. I use 1-2 slices of Cooper sharp cheese–enough to cover the bread with one layer of cheese–and cook as you would your favorite grilled cheese (three minutes on a Panini press works well, too). The result is a thin, crispy sandwich with just the right amount of gooey cheese–perfect for the croutons, or dippers if you prefer. Regular or gluten-free bread and your cheese of choice may absolutely be used.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

__._,_.___

Posted by: "Jodi Thompson" <tigger63755@charter.net>

Reply via web post

•

Reply to sender

•

Reply to group

•

Start a New Topic

•

Messages in this topic (1)

Have you tried the highest rated email app?

Another Great Group of *~ Beth ~*

Visit Your Group

• Privacy • Unsubscribe • Terms of Use

__,_._,___

{soups-salads-and-salad-dressings} Spring Ramen Salad

Norma shares

Spring Ramen Salad

3-oz. package chicken-flavored ramen noodles
1 tsp. sesame oil
1/2 cup seedless grapes, halved
1/2 cup apple, cored and diced
1/4 cup pineapple, diced
2 green onions, diced
1 cup cooked chicken, cubed
1 cup Muenster cheese, cubed
1-1/2 Tbsp. lemon juice
1/8 cup canola oil
1 tsp. sugar
Garnish: sesame seed

Set aside seasoning packet from ramen noodles. Cook noodles according to package directions. Drain noodles; rinse with cold water. In a bowl, toss sesame oil with noodles to coat. Stir in fruit, onions, chicken and cheese. In a separate bowl, whisk together lemon juice, canola oil, sugar and 1/2 teaspoon of contents of seasoning packet.

Pour over noodle mixture; toss to coat. Garnish

with sesame seed. Cover and chill before serving.

Makes 4 servings. (Halve for two)

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.