Archive for November, 2018

Chicken and Rice Soup

Recipe

1 Nov

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sliced celery
1 pound boned and skinned chicken breasts — cooked and diced
3 14.5 oz can chicken broth
1/2 cup water
2 cups frozen mixed vegetables
3/4 cup uncooked converted white rice
1 tablespoon parsley flakes
2 teaspoons lemon and herb seasoning

Combine all ingredients in Crock-Pot. Cover and cook on Low 6 to 8 hours or on
High 3 to 4 hours. Serve.
Serves 4 to 6

If cooking oh High:
Place celery in a dish in microwaver with a tablespoon of water and cover. Mic
rowave until celery is slightly soft, then add to Crock-Pot and cook on High.

If soup is a little too thick:
add more water for a thinner soup. Allow to cook 15 minutes.

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Filed under: Prodigy, Soups

Vegan: Ratatouille

Recipe

1 Nov

VEGAN: RATATOUILLE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow onion, chopped
2 Cloves garlic. chopped
1 Globe eggplant, chopped
8 Roma tomatoes, chopped
-coarsely
1/2 lb Meat substitute*
1/2 ts Pepper
1 tb Oregano
1 tb Basil

Sautee onions in 1 TSP oil (olive and canola mixed)
until translucent; add garglic and eggplant. Cook 4
minutes. Add tomatoes, meat substitute (if used),
pepper, oregano, basil. Cover pan. Cook 5 minutes,
serve.

We served with a green salad, and graines (brown rice,
kamut, couscous). A wonderful and fast supper.

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Filed under: Leftovers, Mustard, Salad & Vegetables, Salad Dressings, Salads

Beef Teriyaki

Recipe

1 Nov

Title: BEEF TERIYAKI
Categories: Japanese, Beef, Appetizers, Diabetic
Yield: 2 servings

2 lb Flank Steak (about 2 large
-steaks)
1 c Dry White Wine
1/2 c Low-Sodium Soy Sauce
2 tb Onion, minced
1 Garlic Clove, minced
1 tb Lemon Juice, freshly
-squeezed
2 tb Honey
10 1/2 oz Can Beef Broth, unsalted or:
1 c Homemade beef broth
1 ts Ginger Root, minced or
-grated

Slice steaks diagonally across the grain into 1/2 x
1-inch strips and place in a shallow pan or large bowl.

Mix remaining ingredients and pour over meat. Let
marinate 1 to 2 hours, turning 3 or 4 times.

Thread strips on skewers and grill until meat reaches
desired degree of doneness.

Yield: 12 servings

One Serving = 2 ounces Calories: 110 Protein: 13 g
Fat: 5 g Carbohydrate: 0 g Fiber: trace Cholesterol:
38 mg Sodium: 229 mg Potassium: 197 mg

Exchange: 2 Lean Meat

Source: “The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook,” by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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Filed under: PennDutch, Soups

Mexican Bean Soup

Recipe

1 Nov

Title: Mexican Bean Soup
Categories: mexican, soups
Yield: 8 servings

1 lb ground beef
1 md yellow onion chopped fine
1 pk taco seasoning
1 pk ranch dressing
1 cn tomatoes
1 cn whole kernal corn
1 cn pinto beans
1 cn kidney beans
1 cn ranch beans

Brown ground beef with onions. Add all other
ingredients and cook until ready to serve. Salt and
pepper to taste. Georgann Self
Pallatable potpourri
format By Emilie rwsm05a
( I would add a couple of cloves of garlic minced to
this and two or three teaspoons of cilantro )

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Filed under: Foreign, Relishes

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House Of Munch

Archive for November, 2018

Chicken and Rice Soup

Vegan: Ratatouille

Beef Teriyaki

Mexican Bean Soup

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