Fat Free Salad Dressing

lindasplaceincyberspace-subscribe@yahoogroups.com

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

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Wednesday, May 30, 2018

{soups-salads-and-salad-dressings} WINNING RECIPE: CREAMY EGG SALAD

CREAMY EGG SALAD

https://www.tasteofhome.com/recipes/creamy-egg-salad

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana

TOTAL TIME: Prep/Total Time: 10 minutes.

YIELD: 6 servings

Ingredients

3 ounces cream cheese, softened

1/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup finely chopped green or sweet red pepper

1/4 cup finely chopped celery

1/4 cup sweet pickle relish

2 tablespoons minced fresh parsley

8 hard-boiled large eggs, chopped

Directions

In a bowl, mix cream cheese, mayonnaise, salt and pepper until smooth. Stir in green pepper, celery, relish and parsley. Fold in eggs. Refrigerate, covered, until serving.

Test Kitchen Tips

Sub a 4-ounce jar of pimientos for the finely chopped pepper, and add 1/2 cup of finely grated sharp cheddar cheese for a heartier take on a Southern classic.

Freshen this recipe from your summer garden by using dill instead of (or in addition to) the parsley. Remember, dill packs quite a punch, so 2 teaspoons instead of 2 tablespoons should do it.

Nutritional Facts: 1/2 cup: 228 calories, 19g fat (6g saturated fat), 264mg cholesterol, 456mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 9g protein.

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

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

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{soups-salads-and-salad-dressings} PENNSYLVANIA DUTCH CHICKEN POT PIE NOODLE SOUP

* Exported from MasterCook *

PENNSYLVANIA DUTCH CHICKEN POT PIE NOODLE SOUP

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds boneless chicken thighs
3 1/2 quarts water
3 tablespoons chicken soup base
1/2 teaspoon pepper
1 bay leaf
3 ribs celery -- diced small, INCLUDE THE LEAVES
1 1/2 -2 cups diced carrots
2 leeks -- finely chopped, white and light green parts
1 tablespoon fresh parsley -- chopped
3 medium potatoes -- peeled and diced very small
1 pound square pot pie noodles
salt -- to taste

1. Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.

2. Reduce heat, cover and simmer for 1 hour. Add the celery, carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.

3. Remove cooked chicken from the stockpot. Cut up the chicken into bite-sized pieces with a knife or 2 forks.

4. While your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.

5. Add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.

6. Turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.

7. Return your cut up chicken to the pot and heat through.

8. Adjust your salt and pepper to taste.

9. Remove bay leaf.

10. Serve

Source:
"Amish-Recipes@groups.io"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 587 Calories; 2g Fat (2.6% calories from fat); 15g Protein; 135g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 399mg Sodium. Exchanges: 4 1/2 Grain(Starch); 13 1/2 Vegetable; 0 Fat.

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

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Posted by: Cheryl Bussing <gypsybussings@yahoo.com>

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Friday, May 25, 2018

{soups-salads-and-salad-dressings} (Memorial Day) CREAMY PEA SALAD

Creamy Pea Salad

Prep Time 10 min. Cook Time 0 min. Serves 8-10

This Creamy Pea Salad is a nice change from the typical potato or pasta salads found at barbecues and potlucks. It requires very little cooking with just a little bit of chopping and mixing – it could easily be a no-cook recipe if you buy precooked bacon! It doesn't get much easier than that!

Ingredients

2 pkg. (16 oz. each) frozen peas, thawed and drained
1/2-1 cup diced Cheddar cheese
1/2-1 cup diced Mozzarella cheese
1 small red onion, chopped
1 cup Miracle Whip or mayonnaise
Salt and pepper, to taste
1/2 lb. bacon, cooked and crumbled

Instructions

In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Source: My Suburban Kitchen

~~~~~

Rhonda in MO

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Posted by: Rhonda Gray <ronkaygray66@gmail.com>

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Thursday, May 24, 2018

{soups-salads-and-salad-dressings} WINNING RECIPE: ARTICHOKE CAPRESE PLATTER

ARTICHOKE CAPRESE PLATTER

https://www.tasteofhome.com/recipes/artichoke-caprese-platter

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California

TOTAL TIME: Prep/Total Time: 15 minutes.

YIELD: 12 servings

Ingredients

2 jars (7-1/2 ounces each) marinated artichoke hearts

2 tablespoons red wine vinegar

2 tablespoons olive oil

6 plum tomatoes, sliced

1 pound fresh mozzarella cheese, sliced

2 cups loosely packed fresh basil leaves

Coarsely ground pepper, optional

Directions

Drain artichokes, reserving 1/2 cup marinade. In a small bowl, whisk the vinegar, oil and reserved marinade.

On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.

Nutritional Facts: 1/2 cup: 192 calories, 16g fat (7g saturated fat), 30mg cholesterol, 179mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

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

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

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Wednesday, May 23, 2018

{soups-salads-and-salad-dressings} WINNING RECIPE: PICKLED BEETS

For the next three days, I HOPE to send you recipes suitable for your Memorial Day celebration. Many are hoped to keep you away from the hot grill if you so choose!

PICKLED BEETS

https://www.tasteofhome.com/recipes/pickled-beets

The beets my mother made came from our garden and were canned for the winter months.. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler, Irmo, South Carolina

TOTAL TIME: Prep: 35 minutes + chilling,

Cook: 5 minutes.

YIELD: 6-8 servings

Ingredients

8 medium fresh beets

1 cup vinegar

1/2 cup sugar

1-1/2 teaspoons whole cloves

1-1/2 teaspoons whole allspice

1/2 teaspoon salt

Directions

Scrub beets and trim tops to 1 inch. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside. (Best to wear kitchen gloves when handling the cooked beets.)

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.

Nutritional Facts: 1 cup: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 186mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 1g protein.

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

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

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Tuesday, May 22, 2018

{soups-salads-and-salad-dressings} Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minute

Ingredients

1 lb pasta - rotelli or elbow

8 oz cheddar cheese - cubed

1 bag (10 oz) frozen peas - thawed

8 strips cooked bacon - chopped

2 tablespoons chives - chopped

1 tablespoon parsley - chopped

Dressing

4 tablespoons (2 packages) Hidden Valley Ranch Dressing

1 cup sour cream

1/2 cup mayonnaise

1 cup milk

Instructions

Cook pasta according to directions on box. Drain and rinse. Place pasta in a large bowl along with cheddar cheese, peas and bacon.

Mix dried ranch, sour cream, mayonnaise and mix together until smooth. Pour over pasta and other ingredients and sprinkle on chives and parsley. Toss together until well mixed. Serve immediately. Can be stored in fridge - may need to additional sour cream/milk if pasta sticks together.

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.