Fat Free Salad Dressing

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

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Monday, March 9, 2020

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

REUBEN SOUP

https://kitchenfunwithmy3sons.com/reuben-soup/

INGREDIENTS:

1 Tbsp. unsalted butter

1 medium yellow onion 2 cups

2 tsp minced garlic

1 lb. corn beef slices chopped

1 1/2 Tbsp. flour

5 Cups chicken broth

1 can sauerkraut 14.5 oz (drained well)

1/4 Cup sour cream

2 Tbsp. cut chives

1 Cup Swiss Cheese shredded/divided

DIRECTIONS:

1. Using a Dutch oven or a soup pot add the butter and melt it on medium-high heat.

2. Add the onions, cook until soft and translucent (about 5 minutes)

3. Stir frequently.

4. Add in the garlic, cooking for about 1 minute (or until fragrant).

5. Stir often.

6. Increase temp to bring to a boil.

7. Add the flour, stirring often.

8. Pour in the chicken broth.

9. Stir in the corned beef and sauerkraut.

10. Once it has boiled begin to reduce heat to a simmer.

11. Cover/ simmer for 15 minutes.

12. Add the sour cream, chives and 1/2 of the shredded Swiss cheese. (1/2 of the 1 cup of cheese.)

13. Stir well.

14. Cook for another 2-3 minutes for the cheese to melt.

15. Garnish with more Swiss cheese.

16. Serve with a rye bread. (or even better, home made rye bread croutons!)

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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Sunday, March 8, 2020

{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

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Saturday, March 7, 2020

{soups-salads-and-salad-dressings} Classic 1000 Island Dressing

Classic 1000 Island Dressing

https://www.asouthernsoul.com/classic-1000-island-dressing/

This dressing has been a staple in my kitchen for years. I use it to dress my greens, of course, but it has so many other uses. It’s a must on my Slow Cooker Corned Beef Reuben’s and when grilling season starts, it’s the perfect topping for a juicy burger. It’s shown up at many a party as a dip with carrot and celery sticks, too. My personal favorite way to enjoy this yummy dressing is just to dunk a few pretzels in that creamy goodness. Now, the secret is out!

Prep Time: 10 minutes

Servings: 24

Ingredients

2 cups mayonnaise (NOT salad dressing)

1/2 cup ketchup

2 heaping tablespoons sweet pickle relish

1 tablespoon lemon juice

2 tablespoons grated onion

salt and pepper to taste

Instructions

Add mayonnaise, ketchup, relish, lemon juice, grated onion to a small bowl. Whisk together until smooth. Taste and adjust seasoning with salt and pepper.

Can be stored in refrigerator in sealed container for up to one week.

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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Thursday, March 5, 2020

{soups-salads-and-salad-dressings} Winning Recipe General Tso's Stew (Diabetic Exchanges provided)

My daughter who grew up eating not much more than peanut butter and Nutella sandwiches, hamburgers, chicken strips and Mac and cheese dearly LOVES General Tso’s Chicken!!!!!!!!!!!!!! Of course, she’ll be 49 in April.

General Tso’s Stew

https://www.tasteofhome.com/recipes/general-tso-s-stew/

As per the reviewers, there wasn’t enough liquid, so you might add some chicken stock or tomato juice if you’d like to serve this over rice or noodles. They also recommended about 1 tsp. sesame oil. This is an ingredient that more is NOT better!

I love Asian food and wanted a chili-like soup with the distinctive flavors of General Tso’s chicken. The slow cooker makes this super easy, and you can use any meat you like. It’s a great with turkey, ground meats or leftover pork. —Lori McLain, Denton, Texas

TOTAL TIME: Prep: 10 minutes.

Cook: 2 hours

YIELD: 6 servings (1-1/2 quarts).

Ingredients

1 cup tomato juice

1/2 cup pickled cherry peppers, chopped

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon peanut oil

1 to 2 teaspoons crushed red pepper flakes

1 pound shredded cooked chicken

1-1/2 cups chopped onion

1 cup chopped fresh broccoli

1/4 cup chopped green onions

1 teaspoon sesame seeds, toasted

Directions

In a 4- or 5-quart slow cooker, combine the first 6 ingredients. Stir in chicken, onion and broccoli. Cook, covered, on low until vegetables are tender, about 2 hours. Top with green onions and sesame seeds to serve.

Nutrition Facts: 1 cup: 222 calories, 9g fat (2g saturated fat), 67mg cholesterol, 791mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 25g protein.

Diabetic Exchanges: 3 lean meat, 2 vegetable, 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.

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} Winning Recipe: Bratwurst Soup

Bratwurst Soup

https://www.tasteofhome.com/recipes/bratwurst-soup/

I came up with this recipe one day when I had some leftover bratwurst. It's been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa

TOTAL TIME: Prep: 10 minutes.

Cook: 25 minutes.

YIELD: 8 servings (2 quarts)

Ingredients

1 pound uncooked bratwurst links, casings removed

1/2 cup chopped onion

1 medium carrot, chopped

2 cans (15-1/2 ounces each) navy beans, rinsed and drained

1/4 cup pickled jalapeno slices, chopped

1/2 teaspoon pepper

2 cups reduced-sodium chicken broth

1/4 cup all-purpose flour

1-1/2 cups 2% milk, divided

12 slices American cheese

Directions

In a Dutch oven, cook and crumble bratwurst with onion and carrot over medium heat until meat is no longer pink, 5-7 minutes; drain.

Stir in beans, jalapeno, pepper and broth; bring to a boil. Whisk together flour and 1/2 cup milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 5 minutes. Gradually stir in remaining milk. Add cheese; cook and stir over low heat until melted.

Nutrition Facts: 1 cup: 468 calories, 25g fat (11g saturated fat), 53mg cholesterol, 1322mg sodium, 33g carbohydrate (5g sugars, 6g fiber), 25g 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} Winning Recipe: Italian Sausage Pizza Soup

Italian Sausage Pizza Soup

https://www.tasteofhome.com/recipes/italian-sausage-pizza-soup/

My mom’s friend shared this recipe with her over 50 years ago. I've tweaked it over the years, and it's still a family favorite. Warm garlic bread is heavenly on the side. —Joan Hallford, North Richland Hills, Texas

TOTAL TIME: Prep: 15 minutes.

Cook: 6 hours

YIELD: 12 servings (3 quarts)

Ingredients

1 package (1 pound) Italian turkey sausage links

1 medium onion, chopped

1 medium green pepper, cut into strips

1 medium sweet red or yellow pepper, cut into strips

1 can (15 ounces) cannellini beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 jar (14 ounces) pizza sauce

2 teaspoons Italian seasoning

2 garlic cloves, minced

2 cans (14-1/2 ounces each) beef broth

1 package (5 ounces) Caesar salad croutons

Shredded part-skim mozzarella cheese

Directions

Remove casings from sausage. In a large skillet over medium-high heat, cook and crumble sausage until no longer pink. Add onion and peppers; cook until crisp-tender. Drain and transfer to a 6-qt. slow cooker.

Add next five ingredients; pour in broth. Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with croutons and cheese.

Nutrition Facts: 1 cup: 158 calories, 5g fat (1g saturated fat), 15mg cholesterol, 828mg sodium, 19g carbohydrate (4g sugars, 4g 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.