Fat Free Salad Dressing: February 2019

Thursday, February 28, 2019

{soups-salads-and-salad-dressings} CHICKEN TORTILLA SOUP #1

* Exported from MasterCook *

CHICKEN TORTILLA SOUP #1

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Mexican
soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
3 cloves garlic -- minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 oz.) can crushed tomatoes
1 (10.5 oz.) can chicken broth
1 1/4 cups water
1 cup whole kernel corn
1 cup whte hominy -- canned
1 (4 oz.) can chopped green peppers
1 (15 oz.) can black beans -- rinsed and drained
1/4 cup fresh cilantro -- chopped
2 skinless boneless chicken breast halves, -- cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey jack cheese
chopped green onions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Source:
"allrecipes.com"
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Per Serving (excluding unknown items): 247 Calories; 3g Fat (10.8% calories from fat); 14g Protein; 43g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 261mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

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

__._,_.___

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

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{soups-salads-and-salad-dressings} CHICKEN & SHRIMP TORTILLA SOUP

* Exported from MasterCook *

CHICKEN & SHRIMP TORTILLA SOUP

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces shrimp -- peeled and deveined
1 large onion -- chopped
1 teaspoon cumin
1 tablespoon cooking oil
4 1/2 cups chicken broth
1 (14 1/2 oz.) can Mexican tomatoes
3 tablespoons fresh cilantro
2 tablespoons lime juice
1 2/3 cups cooked chicken breast half -- shredded
CRISP TORTILLA SHREDS:
4 (6 inch) corn tortillas
1 tablespoon cooking oil
1/2 teaspoon salt
1/8 teaspoon pepper

1. CRISP TORTILLA SHREDS: Brush corn tortillas with cooking oil. In a small bowl combine salt and pepper; sprinkle mixture over tortillas. Cut tortillas into thin shreds. Arrange in a single layer on a baking sheet. Bake in a 350�� oven about 8 minutes or until crisp. Set aside.

2. In a large saucepan cook the onion and cumin in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, undrained tomatoes, cilantro, and lime juice. Bring to a boil; reduce heat. Simmer, covered for 8 minutes. Stir in shrimp and chicken. Cook about 3 minutes more or until shrimp is pink, stirring occasionally.

3. Top each serving with tortilla shreds.

Source:
"SimpleMeals"
Yield:
"7 1/4 cups"
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Per Serving (excluding unknown items): 273 Calories; 11g Fat (37.9% calories from fat); 27g Protein; 15g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 859mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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

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Another Great Group of *~ Beth ~*
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{soups-salads-and-salad-dressings} CHEESY CHICKEN SOUP

* Exported from MasterCook *

CHEESY CHICKEN SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chicken soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup celery -- chopped
1/2 cup carrots -- chopped
2 tablespoons onion -- chopped
1 tablespoon butter
1 (10 3/4 oz.) can cream of potato soup
2 cups skim milk
1 cup cooked chicken -- chopped
1 cup cheddar cheese -- cubed
1/4 teaspoon Worcestershire sauce
1 Dash pepper

1. In medium saucepan, cook and stir celery, carrot and onion in margarine until vegetables are tender. Stir in remaining ingredients. Cook over medium heat until cheese is melted and soup is thoroughly heated, about 11 minutes, stirring occasionally.

Source:
"Pillsbury"
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Per Serving (excluding unknown items): 370 Calories; 20g Fat (48.5% calories from fat); 31g Protein; 17g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 839mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

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

__._,_.___

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

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{soups-salads-and-salad-dressings} CHEESY BEAN SOUP

* Exported from MasterCook *

CHEESY BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Ground Beef
soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean ground beef
1 can cheese soup
1/2 can water
1 (16 oz.) package pepper jack cheese -- shredded
1 (15 oz.) can kidney beans -- well drained
1 (15 oz.) can black beans -- well drained
1 cup salsa

1. Saute ground beef in a soup pot over medium high heat until browned, about 5-7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer.

Source:
"foodnetwork.com"
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Per Serving (excluding unknown items): 715 Calories; 19g Fat (23.7% calories from fat); 47g Protein; 91g Carbohydrate; 29g Dietary Fiber; 62mg Cholesterol; 420mg Sodium. Exchanges: 6 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

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

__._,_.___

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

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Wednesday, February 27, 2019

{soups-salads-and-salad-dressings} CHEESEBURGER SOUP

* Exported from MasterCook *

CHEESEBURGER SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ground Beef Potato
soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- chopped
1 cup carrots -- chopped
1 cup celery -- chopped
1/2 pound lean ground beef
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups potatoes -- chopped
1/4 cup flour
1 cup skim milk
8 ounces cheddar cheese
1/4 cup sour cream

1. Saute onion, carrots, celery, and beef in cooking spary until beef is brown. Add basil, parsley, broth and potatoes. Cover and simmer until potatoes are tender. Blend milk and flour; add slowly to soup.

2. Cover and simmer to thicken. Stir in cheese to melt. Add sour cream and heat through. Do not boil.

Source:
"weight_watchers_at_home"
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Per Serving (excluding unknown items): 217 Calories; 12g Fat (49.0% calories from fat); 12g Protein; 15g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 414mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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