Fat Free Salad Dressing

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

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Tuesday, October 30, 2018

{soups-salads-and-salad-dressings} Ham and Potato Cheddar Soup

Henry shares a recipe from Facebook.

Ham and Potato Cheddar Soup

INGREDIENTS

2 cups diced peeled potatoes 2 cups chicken broth 1/2 cup sliced carrot 1/4 cup chopped onion 1/4 cup butter, cubed 1/4 cup all-purpose flour 2 cups 2% milk 1/4to 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups (8 ounces) sharp shredded cheddar cheese 1-1/2 cups cooked ham, cubed 1 cup corn

INSTRUCTIONS

In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham and corn. Heat though.

Note: This would be good served with corn bread!

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

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Monday, October 29, 2018

{soups-salads-and-salad-dressings} White Bean & Sausage Stew

This was our last day in the ice cream business. Jim started 61 years ago with a Dairy Queen, then branched out. At one time in the 60’s, he had 3 restaurants/drive-ins. We got married in 1970, so I’ve been around 48 years. Sarah started working when she was 12. We are SO TIRED and worn out. I am more tired today than I can EVER remember being. It was a LONG DAY! I hope to get things back to normal soon. I’m worried about Jim. All his friends retired from their regular jobs working for others, then sat around, got sick and died. I asked him this morning if he was feeling melancholy and he said “Not at all”. We’ll see. We will spend the next two days emptying everything, washing everything up and getting ready to vacate.. I hope to keep the recipes on schedule this week. We’ll see.

Tomorrow is supposed to be a beautiful day here and then on Halloween, thunderstorms. We only have 4 kids come to our home on Halloween, then turn off our lights.. Bah Humbug! LOL

Hope to see you tomorrow.

Norma shares

White Bean & Sausage Stew

6 Italian pork sausage links

1/4 cup water

1 Tbsp. olive oil

1 onion, chopped

1 clove garlic, chopped

2 15-oz. cans Great Northern beans, drained

and rinsed

28-oz. can chopped tomatoes, drained

1 tsp. dried thyme

salt and pepper to taste

Pierce sausages and place in a large skillet... Add water; bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, turning occasionally. Transfer sausages to a plate. Heat oil in skillet over medium-high heat; sauté onion and garlic. Stir in beans, tomatoes and thyme. Add half of bean mixture to a slow cooker; arrange sausages on top. Spread remaining bean mixture over sausages. Cover and cook on high setting. Check after 2 hours; stir in additional water, if needed. Remove sausages; slice into thick chunks and return to slow cooker. Sprinkle with salt and pepper. Serves 4.

Enjoy this recipe from One-Pot Wonders originally published 7/20/18.

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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Friday, October 26, 2018

{soups-salads-and-salad-dressings} One Pot Tortellini Soup with Italian Sausage

One Pot Tortellini Soup with Italian Sausage

Ingredients

1 tablespoon olive oil

1 pound Italian sausage I used spicy!, casing removed

3 cloves garlic minced

1 onion diced

2 cups chicken stock

1 28-ounce can crushed tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes optional- if you want some extra spice

Salt and black pepper to taste

1 9-ounce package refrigerated three cheese tortellini

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

1 cup croutons optional

Instructions

Heat olive oil in a Dutch oven medium-high heat. Add sausage and cook 3-5 minutes (until browned), crumbling as it cooks; drain excess fat. Add garlic and onion. Cook, stirring occasionally, 3-4 minute (until tender).

Add chicken stock, tomatoes, basil, oregano, red pepper flakes and 1 cup of water. Season with salt and pepper.

Bring to a boil and stir in tortellini. Reduce heat and simmer until tortellini is cooked through (5-6 minutes).

Stir in heavy cream and Parmesan until well combined, about 2-3 minutes.

Serve immediately, garnished with croutons, if desired.

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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Tuesday, October 23, 2018

{soups-salads-and-salad-dressings} Cheese pimento bisque from Sundays at Moosewood Cookbook

Cheese pimento bisque from Sundays at Moosewood Cookbook

2 celery stalks, chopped

1 cup chopped onion

2 Tbsp. vegetable oil

1 medium sweet potato, diced (about 2 cups)

1 medium white potato, diced (about 2 cups)

4 cups vegetable stock or water

1 cup extra sharp grated or chopped cheddar cheese

3 oz cream cheese, cubed

4 oz jar pimiento, chopped

salt and pepper to taste

Sauté celery and onions in vegetable oil, about 10 minutes.

Add potatoes and stock. Simmer until veggies are soft, about 20 minutes. Remove soup from heat, add cheddar and cream cheeses, allow to sit to soften cheese.. In a blender, puree the soup with half the pimientos. Add salt and pepper. If soup is too thick, thin with milk, water or vegetable stock. Stir in remaining pimientos. Reheat, but do not boil.

Serves 4-6

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.