Monday, October 26, 2009

{soups-salads-and-salad-dressings} Chicken-Sausage Stew

Chicken-Sausage Stew

4 Italian link sausages
4 boned and skinned chicken breast halves (about 2 pounds), cut into
large bite-sized pieces
2 1/2 cups chicken broth
3 carrots, sliced into 1/2-inch pieces
3 new potatoes, quartered
1 large yellow onion, sliced
2 cloves garlic, minced
1 bay leaf
2 or 3 drops Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon salt
Freshly ground pepper
3/4 cup fresh or frozen peas
1/4 cup all-purpose flour
1/2 cup water

Put sausage on a paper plate lined with a paper towel. Prick in several
places with a fork. Lay a paper towel on top and microwave on high for 2
minutes. Cool slightly. Cut into 3/4-inch pieces.
In a large soup pot over medium-high heat, combine sausages, chicken,
broth, carrots, potatoes, onion, garlic, bay leaf, Tabasco,
Worcestershire, soy sauce, salt and pepper to taste. Bring to a boil,
reduce heat to medium-low and simmer covered, until chicken is no longer
pink in the center and vegetables are tender, about 20 minutes. Add peas
and cook, uncovered, 5 minutes longer.
In a small bowl, blend flour and water. Increase heat to medium-high and
slowly add flour mixture to stew, stirring constantly, until stew
bubbles and is slightly thickened, 2 to 3 minutes. Discard bay leaf.
Reduce heat and simmer, uncovered, until ready to serve. Serve in bowls.

Serves 8

Source : The soups-n-stews mailer on cooking-lists.com

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{soups-salads-and-salad-dressings} Spanish Stew With Vegetables and Olives

Spanish Stew With Vegetables and Olives

Pork is popular throughout Spain and is used in many Spanish dishes. The
contrasting colors of tomatoes, olives and green beans with pork make
this stew colorful and appealing. This is made on the stove top. Serve
over rice.

1 to 2 tablespoons olive oil
1 1/2 pounds boneless pork loin, cut into 3/4-inch chunks
1 cup chopped red onion
4 cloves garlic, minced
2 or 3 carrots, sliced diagonally
1/2 red bell pepper, cut into 1-inch pieces
8 ounces medium mushrooms, thickly sliced
2 cans (14 1/2 ounces each) diced tomatoes with juice
1 cup chicken stock or broth
1 cup dry white wine
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
1 cup pitted kalamata olives or ripe black olives
1 pound green beans, trimmed and halved
1/2 cup all-purpose flour (optional)
1 cup water (optional)

In a large Dutch oven over medium heat, warm 1 tablespoon olive oil. Add
pork and brown for about 5 minutes. Add onion, garlic, carrots, bell
pepper and mushrooms and saute about 5 minutes longer. Add more oil if
needed to keep mixture from sticking.
Add tomatoes, stock, wine, oregano, thyme, salt and pepper. Reduce heat
to medium-low and simmer, covered, until pork and vegetables are tender,
about 30 minutes. Add olives and green beans and simmer, covered, until
beans are tender, about 10 minutes. For a thicker stew, mix flour and
water and stir into stew until thickened, 2 to 3 minutes.
Serves 6 to 8

Source : The soups-n-stews mailer on cooking-lists.com

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{soups-salads-and-salad-dressings} Southwest Cheese Soup

www.BettyCrocker.com

Southwest Cheese Soup

Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

package (1 lb) pasteurized prepared cheese product loaf, cut into cubes

can (15.25 oz) Green Giant® whole kernel corn, drained

can (15 oz) Progresso® black beans, drained, rinsed

can (10 oz) diced tomatoes with green chiles, undrained

cup milk

Fresh cilantro sprigs, if desired

1.	In 4-quart Dutch oven, mix all ingredients except cilantro.
2.	Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
High Altitude (3500-6500 ft): Increase milk to 1 1/2 cups.

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{soups-salads-and-salad-dressings} Hamburger Minestrone Recipe

Hamburger Minestrone Recipe

Use frozen mixed vegetables or another of your favorite combinations. Add any type of leftover pasta may be used, too.

6 Servings
Prep/Total Time: 30 min.

Ingredients
1/2 cup small uncooked pasta shells
1 pound ground beef
1/2 cup chopped onion
3 cans (14-1/2 ounces each) beef broth
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through. Yield: 6 servings.

Nutritional Analysis: 1-1/2 cups equals 324 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 1,427 mg sodium, 40 g carbohydrate, 10 g fiber, 25 g protein.

Hamburger Minestrone published in Weeknight Cooking Made Easy Annual 2005, p40

Beth Layman :)

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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Chicken Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.—Connie Thomas, Jensen, Utah

This recipe is:
Healthy

8 Servings
Prep: 5 min.
Cook: 6 hours

Ingredients
1 can (28 ounces) diced tomatoes, undrained
2 cups reduced-fat reduced-sodium chicken broth
2 cups cubed cooked chicken breast
1 cup frozen corn
2 celery ribs with leaves, chopped
1 can (6 ounces) tomato paste
1/4 cup dried lentils, rinsed
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram

Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).

Nutritional Analysis: One serving (1 cup) equals 140 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 388 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 very lean meat.

Chicken Vegetable Soup published in Light & Tasty October/November 2002, p6

Beth Layman :)

GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Orzo Chicken Soup Recipe

Orzo Chicken Soup Recipe

For a different twist on noodle soup, Betty Rench adds orzo, small rice-like grains of pasta. "It cooks up nicely with tender chunks of chicken," she writes from Eaton, Indiana.

This recipe is:
Healthy

4 Servings
Prep: 10 min.
Cook: 45 min.

Ingredients
1/2 cup chopped onion
1 tablespoon butter
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
Minced fresh parsley

Directions
In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups) equal 225 calories, 5 g fat (2 g saturated fat), 38 mg cholesterol, 890 mg sodium, 26 carbohydrate, 2 g fiber, 19 protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Orzo Chicken Soup published in Light & Tasty December/January 2004, p10

Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

Beth Layman :)

GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Beef Barley Lentil Soup Recipe

Beef Barley Lentil Soup Recipe

It's easy for Judy Metzentine to fill her slow cooker and forget about supper...until the kitchen is filled with wonderful aroma, that is! "I've served this soup often to family and friends on cold nights, along with homemade rolls and a green salad," she writes from The Dalles, Oregon. For variety, she suggests substituting jicama (a starchy root vegetable found in the produce department of many grocery stores) for the

This recipe is:
Healthy

10 Servings
Prep: 5 min.
Cook: 8 hours

Ingredients
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes

Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
Add the tomatoes; cook 2 hours longer. Yield: 10 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 660 mg sodium, 33 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Beef Barley Lentil Soup published in Light & Tasty February/March 2003, p12

Beth Layman :)

GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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Fat Free Salad Dressing

Monday, October 26, 2009

{soups-salads-and-salad-dressings} Chicken-Sausage Stew

{soups-salads-and-salad-dressings} Spanish Stew With Vegetables and Olives

{soups-salads-and-salad-dressings} Southwest Cheese Soup

Southwest Cheese Soup

{soups-salads-and-salad-dressings} Hamburger Minestrone Recipe

{soups-salads-and-salad-dressings} Chicken Vegetable Soup Recipe

{soups-salads-and-salad-dressings} Orzo Chicken Soup Recipe

{soups-salads-and-salad-dressings} Beef Barley Lentil Soup Recipe

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