Wild Rice, Broccoli and Chicken Soup
Smooth and creamy! I just love this recipe! Everyone who has tried it loves it too. Soooo GOOD!
Ingredients:
1 box of Uncle Ben's Wild Rice and Chicken soup mix 2 cans of chicken broth 3 cups of water 1 carrot, shredded (or use carrot sticks already prepped found in produce dept.) 1 box (10 oz) of frozen chopped broccoli, thawed 1 can cream of chicken soup 1 8 oz. block of cream cheese, cubed into small pieces 5 or 6 chicken tenders cooked and cut into small pieces Directions:
In a large saucepan, combine rice, contents of seasoning packet, both cans of broth and water; bring to a boil.
Reduce heat; cover and simmer 10 minutes, stirring once.
Stir in broccoli, carrot pieces and cooked chicken pieces.
Cover and simmer for 5 minutes.
Stir in soup and cream cheese. Cook and stir until cheese is melted.
Servings: 8 1 cup servings Time: 20 Minutes Preparation Time20 Minutes Cooking Time
Source: Got the recipe from a friend. I added the chicken pieces and substituted 5 cups water with the 2 cans broth and 3 cups water.
By sweetie6116 from Ga
Thursday, December 3, 2009
Turkey Roll
Turkey Roll
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
Awesome recipe.
Ingredients:
1 lb. carrots, cut in matchsticks 1 cup chopped onion Boiling water 1 tsp. parsley flakes 1 tsp. chicken bouillon powder 1 cup dry bread crumbs 1 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper 1/2 tsp. ground thyme 3 Tbsp. water 1 1/2 lbs. lean raw ground turkey Tomato Sauce 2 - 7 1/2 oz. cans tomato sauce 1 1/2 cups finely chopped onion 1/2 tsp. oregano 1/2 tsp. parsley flakes 1/4 tsp. garlic powder 1/2 tsp. ground thyme Water Directions:
Cook carrots and onion in some boiling water until tender crisp. Drain. rinse with cold water. Drain.
Measure the next 8 ingredients into a bowl. Stir.
Add turkey. Mix. Pat out on waxed paper into a 9x14 inch rectangle pan. Lay carrot sticks parallel to short side of rectangle spreading them over entire surface. Scatter onion over top. Roll from short end lifting wax paper to help roll. Place seam side down in greased 9x13 inch baking pan.
Bake, uncovered, in 350 degrees F oven for 1 to 1 1/4 hours until browned. Brush top with about 1 tsp. cooking oil at half time.
Serve with Tomato Sauce (below). Serves 8.
For Tomato Sauce: Put all ingredients into saucepan. Bring to a boil, stirring often. Simmer about 20 minutes until thickened. Makes two cups.
Source: Canadian Living
By Raymonde G. from North Bay, Ontario
No-Salt Hot and Spicy Seasonings
No-Salt Hot and Spicy Seasonings
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Easy to mix, no-salt and spicy. Use on whatever food you want that needs that extra flavor and "kick".
Ingredients:
1/4 cup paprika 2 Tbsp. oregano 2 tsp. chili powder 1 tsp. garlic powder 1 tsp. celery seed 1 tsp. black pepper 3/4 tsp. red pepper 1/2 tsp. dry mustard Directions:
Combine and put in a spice jar with shaker top. Keep refrigerated.
By mkymlp from NE PA
Pumpkin Mousse Pie
Pumpkin Mousse Pie
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
This recipe is a reminder of pumpkin pie, yet lighter and fluffier.
Ingredients:
1 single pie crust ( I used Pillsbury roll out dough) 2 boxes of pumpkin Jello pudding 2 cups of cold milk 6 Tbsp. of brown sugar 2 cups of whipped cream (made from scratch) or cool whip plus 1 1/2 cups for garnish 4 Tbsp. of butter 1/2 cup of pecan halves or large pieces Directions:
Roll out the pie crust on a lightly floured surface until 12 inches in diameter. Place in a 9 inch pie plate, do not tuck the edges under as you would with a regular pie. You only want them to drape upward in ruffles. Use a fork to prick the bottom and sides of crust. Bake pie crust in a 450 degree F. oven for 10-14 minutes or until edges are lightly browned. Remove from oven and let cool-about 15 minutes.
Mix both boxes of pudding with with the 2 cups of milk. Beat by hand with a whisk for 2 minutes making sure all the pudding is dissolved
Fold in the whipped cream until thoroughly mixed.
Spoon into cooled pie crust, smoothing out the top.
Melt butter in a saute skillet, when melted add pecans and brown sugar. Cook until butter and brown sugar are blended well remove from heat and let cool 5-8 minutes.
While pecans cool pipe whipped cream around the edge of the pie or you can dollop on what will be individual pieces. After the pecans have cooled a bit spoon over the mousse and garnish whipped cream as well.
If you have more pecans then you care to use store in a ziploc bag and use on Ice cream.
Refrigerate until serving.
Servings: 6 Time: 10 Minutes Preparation Time15 Minutes Cooking Time
Source: Inspiration came from a pudding box, I changed a few thing to adapt to my family's taste.
By lostinthe from Mid Missouri
Oven-Baked Sweet Potato Fries
Oven-Baked Sweet Potato Fries
Serves 4
Side dishes offer powerful flavor and build harmony between the bread and main ingredients.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Oven Temp: 400
DIRECTIONS
Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
NUTRITIONAL INFORMATION (per serving)Calories 136 Total Fat 3.78g Saturated Fat -- Cholesterol -- Sodium 295mg Total Carbohydrate 24.1g Dietary Fiber -- Sugars -- Protein 1.73g Calcium --
Serves 4
Side dishes offer powerful flavor and build harmony between the bread and main ingredients.
INGREDIENTS
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes
Oven Temp: 400
DIRECTIONS
Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.
NUTRITIONAL INFORMATION (per serving)Calories 136 Total Fat 3.78g Saturated Fat -- Cholesterol -- Sodium 295mg Total Carbohydrate 24.1g Dietary Fiber -- Sugars -- Protein 1.73g Calcium --
Sweet Potato Shepherd's Pie
Sweet Potato Shepherd's Pie
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt 1
/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Preparation
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10" pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives. To reheat:Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Filling:
3 Adobo-Glazed Mini Turkey Loaves , mashed
1 cup Broccoli and Red Bell Pepper Mix
1 chipotle chile, diced
1 tablespoon adobo sauce
1 teaspoon salt
1/2 teaspoon black pepper
Topping:
1 1/2 cups Mashed Sweet Potatoes
1/4 cup Onion and Garlic Mix
1 teaspoon light butter
1/4 teaspoon salt 1
/4 teaspoon black pepper
1/2 cup chives, coarsely chopped
Preparation
Filling:
Combine all filling ingredients in a bowl; mix well. Spread into a 10" pie plate.
Topping:
Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze. Or bake at 400° until top browns, about 20 minutes. Garnish with chives. To reheat:Microwave on high for 4 minutes or bake at 400°F for 25 minutes. Garnish with chives.
Sweet Potato Pie
Sweet potato pie is a Southern staple, but you may be surprised at what a guy from Ohio can show you. Take a gander at former WIS News 10 anchor Scott Hawkins' recipe for sweet potato pie.
Ingredients:
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Cooking instructions:
Boil the potatoes until tender. When you stick a fork in them it should go in easy but, you don'twant them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir. Pour into a ready-made pie crust. Bake at 325 for 15 minutes Serves 6-8.
Thank you Myra for sharing this recipe with me.
Ingredients:
4 large sweet potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Cooking instructions:
Boil the potatoes until tender. When you stick a fork in them it should go in easy but, you don'twant them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly. Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir. Pour into a ready-made pie crust. Bake at 325 for 15 minutes Serves 6-8.
Thank you Myra for sharing this recipe with me.
Secret Recipe
Secret Recipe
Starbuck's Low Fat Blueberry Muffins
We all know that Starbucks coffee and baked goods are amazing, but
who can afford it in today's economy? Make these delicious muffins
at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about25 minutes. Test with a long toothpick or a fork to make sure the center of the
muffins are done. Set on wire rack to cool for 5 minutes.Makes 12 muffins
Starbuck's Low Fat Blueberry Muffins
We all know that Starbucks coffee and baked goods are amazing, but
who can afford it in today's economy? Make these delicious muffins
at home for a fraction of the price.
3 cups unbleached flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup skim milk
2 egg whites
2/3 cup applesauce
1 1/2 cup fresh blueberries
non-stick cooking spray
Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter
equally among the cups. Bake until muffins are golden brown, about25 minutes. Test with a long toothpick or a fork to make sure the center of the
muffins are done. Set on wire rack to cool for 5 minutes.Makes 12 muffins
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