Fat Free Salad Dressing

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

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{soups-salads-and-salad-dressings} Crock Pot Savory Beef Stew

Norma shares

Crock Pot Savory Beef Stew

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

This delicious Crock Pot Savory Beef Stew

from Gooseberry Patch's Slow Cooker to the Rescue.

Ingredients

1-2 teaspoons oil

1 lbs stew meat cubed

6 potatoes peeled and cubed

16 oz bag baby carrots

4 cups beef broth

14.5 oz can stewed tomatoes

1 oz ranch salad dressing mix

1-2 cups water

noodles prepared

Instructions

Pour your oil in a skillet on your stove and heat with medium heat.

Add your cubed stew meat to the skillet and brown.

Pour your steak, drippings from the skillet and all your other ingredients (except for the noodles) into your 6-quart slow cooker. Cover and cook on low for 8-10 hours.

Serve over your cooked and buttered noodles of your choice, if you wish.

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

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{soups-salads-and-salad-dressings} Shrimp with Sage & Prosciutto, Warm Escarole Salad, and White Beans

Shrimp with Sage & Prosciutto, Warm Escarole Salad, and White Beans

From Rachael Ray Magazine

Wrapping shrimp in prosciutto, like I did in this dish, is one of the first recipes my mom taught me.

SERVINGS: 6 to 8 as a starter or 4 as an entrée

Ingredients

20 to 24 peeled, deveined large shrimp, tails on

Salt and pepper

3 Tbsp. olive oil, plus more for drizzling

4 large cloves garlic, grated or chopped

20 to 24 leaves fresh sage

20 to 24 thin slices prosciutto di Parma, fat trimmed

3 oz. pancetta, finely chopped

1 medium white or yellow onion, quartered and thinly sliced

1 can (about 15 oz.) cannellini beans, drained

1 large head escarole, coarsely chopped

About 1/8 tsp. freshly grated nutmeg

1 Tbsp. sherry vinegar or white balsamic vinegar

1 lemon, juiced (about 1/4 cup)

Preparation

In a medium bowl, season the shrimp with salt and pepper. Drizzle with oil. Mix in half the garlic. Let marinate for 8 to 10 minutes.

Working with 1 shrimp at a time, place 1 sage leaf lengthwise along the back of the shrimp. Wrap 1 slice of prosciutto around the shrimp, overlapping the prosciutto as you go.

In a large skillet, heat about 1/2 Tbsp. oil, a half turn of the pan, over medium-high. Add the shrimp. Cook until the shrimp are just opaque in the centers and the prosciutto slices are crisp, 2 to 3 minutes per side. Transfer to a platter.

In the skillet, heat the remaining 2 1/2 Tbsp.. oil, about two and a half turns of the pan, over medium-high. Add the pancetta. Cook, stirring occasionally, until the fat begins to render, about 2 minutes. Add the onion and the remaining garlic. Cook, stirring often, until softened, 3 to 4 minutes. Add the beans and stir until heated through, about 2 minutes. Add the escarole and nutmeg; season. Cook, tossing often, until the escarole is just wilted, 2 to 4 minutes. Add the vinegar and lemon juice. Arrange the salad in shallow bowls. Top with the shrimp.

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

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Wednesday, November 28, 2018

{soups-salads-and-salad-dressings} Speedster Chili

Speedster Chili

http://katiebrown.com/recipes/speedster-chili/

SERVES 4

INGREDIENTS

1 15-ounce can black beans

1 chipotle pepper in adobo, plus 1 teaspoon adobo sauce

1/4 cup olive oil

1 red onion, chopped

1 tablespoon cumin

1 teaspoon cayenne pepper

1 pound lean ground beef

1 28-ounce can chopped tomatoes

1 cup roughly chopped cilantro

1/2 cup shredded cheddar cheese

1/4 cup sour cream

GET COOKIN'

In a food processor, puree the beans with the chipotle pepper and set aside.

Heat a Dutch oven over medium-high heat and add the olive oil and heat until shimmering. Add the onions and sauté until translucent.

Add the ground beef, cumin, cayenne, and teaspoon of adobe sauce and cook until beef is browned. Season with salt.

Add the tomatoes and cook for 5 minute, then add the bean puree, season with salt and cook for 15 minutes. Stir in 2/3 cup of cilantro transfer to four bowls..

Divide the cheese among the bowls, top with a tablespoon of sour cream, garnish with remaining cilantro.

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 26, 2018

{soups-salads-and-salad-dressings} More left-over Recipes from Susan McClanahan Mashed Potato Cheese Soup

We don’t have mashed potatoes at our house, but if you don’t have left over potatoes, you could whip up some instant.

Mashed Potato Cheese Soup

2 tablespoons butter

1 large shallot, finely chopped

1 large clove of garlic or two small, pressed

2 tablespoons all purpose flour

6 cups leftover mashed potatoes

2 cups chicken stock

3/4 cup half and half

8 ounces shredded extra sharp cheddar cheese

Salt and pepper to taste

Cooked Bacon and green onion for garnish, optional

In a large, heavy pot, melt butter over low heat. Add shallots and sauté until soft, about 4-5 minutes. Press garlic into mixture and sauté for another 30 seconds. Add flour and stir until fully combined.

Add potatoes and stir onion mixture until fully combined. Add chicken stock and cream and stir well. Heat soup through over med-low heat, about 10 minutes. Stir frequently. Add cheese and combine until melted. Season with salt and pepper. Garnish each bowl with cooked bacon and green onion if desired.

Note: Final seasoning of the soup will depend on how seasoned your mashed potatoes were from the start. Also, if soup is too thick, you can always thin with more chicken stock or half and half.

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.