Recipes published in ‘For You’

Potato Chard Soup

Recipe

25 Nov

Potato Chard Soup

Recipe By : “Sarah G.”
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — finely chopped
2 Celery Stalks — finely chopped
1 Tablespoon Canola Oil — (or other veg. oil)
4 Cups Potatoes — cubed
5 Cups Vegetable Stock — or water
1 Bay Leaf
4 Cups Swiss Chard — chopped
2 Teaspoons Thyme
1 Teaspoon Parsley
1/4 Teaspoon Dill
Salt And Pepper — to taste

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat.

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NOTES : Here’s a really tasty pureed soup (from Veggie Life)
(makes about 2 quarts)

Filed under: A Little, For You, Low Cal, Low Fat Cal, Low Fat Low Cal

Cappuccino Chocolate Cheesecake

Recipe

5 Sep

Cappuccino Chocolate Cheesecake

Recipe By : COOKING RIGHT SHOW #CR9711
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups chocolate wafers — crushed*
1/8 Teaspoon ground cinnamon
1 Pkg light cream cheese — (8 ounces)
1 Cup sugar
1 Cup unsweetened cocoa powder
1/2 Cup nonfat egg substitute** (= to 2 eggs)
2 1/2 Cups nonfat sour cream substitute
2 Tablespoons coffee liqueur
1 tsp vanilla
–Garnish–
Cocoa powder for dusting

Preheat oven to 325° F.

Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch
springform pan. Beat cream cheese until light and fluffy. Beat in sugar and
cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute,
coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30
minutes, or until set..

Spread remaining 1/2 cup sour cream substitute evenly over top. Return to
oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly,
covered. Remove from springform pan. Just before serving, dust top with
cocoa powder in decorative pattern, if desired.

Yield:12-16 servings

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NOTES : * Approximately 20 wafers. **Thawed or frozen

Filed under: A Little, For You, Low Fat Cal, Low Fat Low Cal, Soup Main Dish Beef, Souped Up, Soups

Gardenia Easter Pie

Recipe

19 Jul

GARDENIA EASTER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Gardenia Mozzarella Cheese,
-shredded
1 cn Gardenia Ricotta (15 oz)
Basic pastry for two crusts
1 sm Red bell pepper, quartered
-thinly sliced
8 oz Precooked smoked ham, thinly
-sliced in strips
1 t Olive oil
5 oz Frozen chopped spinach,
-thawed
12 Basil leaves (or 1 t. dried)
3 Eggs
Pepper to taste

Preheat oven to 375’F. Roll out half of dough line 9″ buttered pie
pan. Saute peppers ham in oil 3 minutes; season with pepper. Wisk 2
eggs ricotta in large bowl. Spread mixture in pastry shell. Pat
spinach dry, sprinkle on top. Sprinkle saute mix over spinach top
with mozzarella. Add basil. Roll out remaining dough cover pie.
Trim edges. Cut 4 vents brush top with beaten egg. Bake 50-60
minutes, or until golden brown. Set 20 minutes serve.

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Filed under: A Little, For You, Low Cal, Low Fat Cal, Low Fat Low Cal

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Recipes published in ‘For You’

Potato Chard Soup

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