Tea Room Yellow Squash Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 6 -8 crookneck yellow squash, washed and sliced
• 2 onions, chopped
• 1 teaspoon garlic powder
• 1/2 cup butter
• 16 ounces velveeta cheese
• 1/2 quart half-and-half
• 1/4 teaspoon baking soda
• salt

Recipe

• 1 put squash and onions in a large saucepan.
• 2 cover with water and cook until tender. drain off most of the liquid.
• 3 puree in food processor or blender, or with stick blender.
• 4 in a large saucepan, combine puree with remaining ingredients.
• 5 heat through until hot.
• 6 serve in small bowls.

Ww 1 Point Cheese Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 lbs california-blend frozen vegetables (broccoli, cauliflower, carrots)
• 3 (14 ounce) cans chicken broth (regular or fat free)
• 1 (15 ounce) can rotel tomatoes (or italian tomatoes)
• 10 ounces velveeta reduced fat cheese product

Recipe

• 1 in a saucepan add vegetables, chicken broth and tomatoes.
• 2 bring to a boil, reduce heat, simmer 45 minutes.
• 3 add the cheese and stir until melted.
• 4 yield: 10 cups.

Special Occasion Stuffed Chicken

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 6 large boneless chicken breasts
• 1/2 cup mushroom, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup light cream
• 1 cup sharp cheddar cheese, grated
• 1/4 cup swiss cheese, shredded
• 6 ounces lean baked ham, 1 ounce slices
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup wine
• 4 ounces sliced mushrooms
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

• 1 filling:.
• 2 saute' minced mushrooms in butter until cooked
• 3 add flour cook 4 minutes stirring often.
• 4 stir in cream cook until thick.
• 5 add cheeses , stir until melted.
• 6 remove from heat turn into sheet pan.
• 7 chill for 1 hour.
• 8 pound breast flat, season with salt and pepper.
• 9 lay 1 slice of ham on breast.
• 10 cut chilled mushroom filling into 6 pieces.
• 11 place one piece filling on top of ham on each breast.
• 12 roll breast, folding all edges in to seal.
• 13 place in casserole dish, sprayed with buttered flavored pan coating.
• 14 bake for 1/2 hour at 375°f, covered.
• 15 sauce : mix cream of chicken soup, mushroom and wine together.
• 16 pour over chicken.
• 17 continue to bake for 40 minutes longer uncovered.

Ww 1 Point - Cool Tomato Soup With Ginger And Lemon

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 1 small vidalia onions or 1 small other sweet onion, finely chopped
• 2 tablespoons minced fresh ginger
• 3 lbs ripe tomatoes, cored and chopped
• 1/2 teaspoon salt
• 1/4 cup fresh lemon juice
• 1 1/4 cups cold water
• 6 -12 paper thin lemon slices, for garnish

Recipe

• 1 heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
• 2 stir in the ginger and cook 1 minute more.
• 3 add the tomato and salt; bring to just a boil.
• 4 reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
• 5 pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
• 6 allow to cool to room temperature.
• 7 stir in lemon juice and enough cold water to make 6 cups.
• 8 if serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
• 9 or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
• 10 1 point per serving (1 cup).

Tea Smoked Chicken

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons salt
• 1 tablespoon szechuan peppercorns
• 4 lbs chicken
• 1/3 cup black tea leaves
• 1/3 cup brown sugar
• sesame oil, for finishing

Recipe

• 1 toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
• 2 let cool and grind in a mortar and pestle.
• 3 rub the mixture all over the chicken, inside and out.
• 4 refrigerate overnight.
• 5 steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. i use one of those collapsible steamer inserts in a soup pot. do save the resulting broth, it's quite flavorful.
• 6 line a wok and its lid with heavy-duty foil.
• 7 combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
• 8 heat the wok until the mixture begins to smoke.
• 9 pat the chicken dry and place on the rack.
• 10 cover the wok tightly and smoke the chicken for about 15 minutes.
• 11 remove from the heat and let the covered wok stand for another 30 minutes.
• 12 cut the chicken into serving pieces and brush with the sesame oil.

The Soup Nazi's Cream Of Sweet Potato Soup By Todd Wilbur

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 4 sweet potatoes (about 1 pound each)
• 8 cups water
• 1/3 cup butter
• 1/2 cup tomato sauce
• 2 tablespoons half-and-half
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1 dash thyme
• 1 cup cashews (split in half)

Recipe

• 1 preheat oven to 375 degrees.
• 2 bake the sweet potatoes for 45 minutes or until they are soft.
• 3 cool the potatoes until they can be handled.
• 4 peel away the skin, then put the potatoes into a large bowl.
• 5 mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.
• 6 spoon the mashed sweet potatoes into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.
• 7 when the soup begins to boil, reduce the heat and simmer for 50-60 minutes. cashews should be soft. serve hot with an attitude.

Ww 0 Point Cabbage Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 cups beef broth
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons thyme, chopped
• 2 teaspoons basil, chopped
• 2 teaspoons oregano, chopped
• 1 tablespoon tomato paste
• 2 cups cabbage
• 1/2 yellow onion
• 1/2 cup carrot
• 1/2 cup celery
• 1/2 cup cauliflower
• 1/2 cup zucchini

Recipe

• 1 in a large pot, sautée garlic, onion, and carrots in olive oil.
• 2 add into the pot beef broth, herbs, tomato paste, cabbage, and celery. let simmer on low until veggies are tender.
• 3 add in the cauliflower and zucchini, and simmer until tender.
• 4 serve warm, enjoy :).

Super Fast & Easy Chicken Pot Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 (9 inch) deep dish pie shells
• 3 chicken breasts (or canned chicken can be used)
• 1 cup canned carrot
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (2 3/4 ounce) can french-fried onions
• 2 (10 3/4 ounce) cans cream of chicken soup (undiluted)
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 375°f.
• 2 prick bottom of 1 pie shell all over with fork.
• 3 bake, uncovered, for 10 minutes.
• 4 set second pie shell aside to thaw a bit.
• 5 combine chicken, vegetables, onions, soup and salt.
• 6 fill bottom of the partially baked pie shell with mixture.
• 7 you will have to mound it up--but don't worry it doesn't get real runny.
• 8 place second pie shell on top.
• 9 prick with fork 6 times.
• 10 set on foil covered oven rack or pan to catch any spills.
• 11 bake, for approx 1 hour.
• 12 enjoy!

The Simplest Cream Of Tomato Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons margarine
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• pepper
• 1 1/2 cups milk
• 1 1/2 cups tomatoes, canned

Recipe

• 1 step one:.
• 2 melt the margarine in a med. size sauce-pot.
• 3 add the rest of the ingredients to the margarine, stir thoroughly and cook over low heat about 1 minute.
• 4 step two:.
• 5 add these ingredients to part one, and bring to the boiling point, stirring constantly.
• 6 as the tomato cooks, use a potato masher in the pot to break up the larger pieces of tomato. the soup shouldn't be smooth, but should have small bits of tomato floating in it.
• 7 i use frozen tomatoes, i just let them thaw a little before i add them to the pot, remove the peels before serving.

Ww 0 Point Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 (48 ounce) can reduced-sodium chicken broth or 1 (48 ounce) can vegetable broth
• 8 sprigs parsley
• 3 slices lemon zest (3 inch)
• 2 scallions, trimmed an cut into 1 inch pieces
• 4 sprigs tarragon
• 1 (1 inch) cinnamon stick
• 2 garlic cloves, crushed
• 1 teaspoon coriander seed
• 1/4 teaspoon peppercorn (i use mixed colored peppercorns)
• 1/4 lb sugar snap pea, trimmed and sliced on the diagnol
• 1/4 teaspoon salt
• 2 tablespoons chives, snipped

Recipe

• 1 in a large pot combine first 9 ingredients (broth - peppercorns) and bring to a boil over medium high heat.
• 2 reduce heat and simmer, covered for 10 minutes. remove from heat and let soup stand for 5 minutes.
• 3 strain soup over a large saucepan or clean pot. discard solids.
• 4 return soup to a boil and stir in peas and salt.
• 5 ladle into bowls and garnish with chives.

Spinach Mushroom And Artichoke Soup- Fast And Figure Friendly

Ww 2 Points Weight Watchers Friendly Pumpkin Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 29 ounces libby's canned pumpkin
• 1 tablespoon butter
• 1/2 cup chopped onion
• 3 tablespoons water
• 14 ounces 99% fat free chicken broth
• 1 1/2 tablespoons splenda brown sugar blend
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons splenda granular
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 tablespoon freshly shredded romano cheese (to garnish)

Recipe

• 1 in large pot over med. heat cook onions in butter for about 5mins. then add water so onions dont burn. continue to cook onions until they are soft.
• 2 add pumpkin and chicken broth, stir well.
• 3 add remaining ingredients except cheese and stir until it's well blended.
• 4 if you like a thinner soup add water or fat free milk (milk will added calories).
• 5 serve in one cup portions, garnish with romano cheese. this is a nice low calorie cheese that adds wonderful flavor for no points! 1 tbs. is only 15 calories! 1gm of fat!

Savory Tomato Soup

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• 1 1/2 cups onions, chopped
• 3 minced garlic cloves
• 1/2 teaspoon black pepper
• 2 tablespoons oil
• 48 ounces whole tomatoes, chopped
• 1/4 teaspoon dill weed (or 1 tbs fresh)
• 1 tablespoon honey
• salt
• 1 tablespoon sour cream
• 1 cup sour cream
• 2 scallions, chopped

Recipe

• 1 saute onion, garlic, and pepper in the oil until onion is translucent. stir in tomatoes, dill, and honey. salt to taste.
• 2 cover and simmer at least 45 minutes.
• 3 five minutes before serving, wisk in one tablespoon of sour cream.
• 4 serve topped with a dollop of sour cream and a sprinkling of scallions (and parsley if you have some.).

Super Easy Tortilla Soup

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 (16 ounce) cans cream-style corn
• 2 (10 ounce) cans rotel, diced
• 2 (16 ounce) cans chicken broth
• 4 chicken breasts, boiled and diced
• 1 teaspoon cumin
• 1/2 bunch cilantro, chopped fine
• 2 knorr tomato bouillon with chicken flavor cube
• 1 (16 ounce) can black beans
• salt and pepper
• salted tortilla chips

Recipe

• 1 put all ingredients together and simmer 20 minutes.
• 2 top with tortilla chips, sour cream, grated cheese, avocado, etc.

Super Easy Tomato Soup

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 500 ml crushed tomatoes
• 500 ml vegetable stock
• 1 teaspoon cayenne

Recipe

• 1 saute garlic in olive oil.
• 2 add vinegar and boil for 30 seconds.
• 3 add tomatoes and stock, bring to a boil and let simmer for five minutes.
• 4 add cayenne to taste.

Savory Vegetable Bake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb assorted cut-up vegetables (such as red peppers, zucchini, yellow squash, carrots, celery, mushrooms, etc.)
• 1 envelope lipton onion soup mix
• 2 tablespoons extra virgin olive oil

Recipe

• 1 preheat oven to 450f degrees.
• 2 in a plastic bowl toss all ingredients until coated.
• 3 empty into a 9x13 roasting pan.
• 4 bake, stirring once, for 20 minutes or until tender.

The Sole Of My Zucchini

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb sole fillet
• 1 tablespoon lemon juice
• salt & pepper
• 2 medium zucchini, sliced 1/4 inch slices
• 1/4 cup chopped sweet green pepper
• 1/4 cup chopped red pepper
• 1/4 cup onion, chopped
• 1 tablespoon butter (or spray your pan with veggie oil)
• 1 can cream of mushroom soup (undiluted, use low fat if you wish)
• 4 tablespoons dry wine (optional)
• 2 tablespoons parsley, chopped
• 1/2 teaspoon fresh dill weed

Recipe

• 1 heat oven to 350 degrees f.
• 2 sprinkle the lemon juice on the sole and add salt& pepper, place filets in a baking dish.
• 3 saute the zucchini, peppers& onions in the butter.
• 4 simmer until the liquid has evaporated add soup, wine parsley& dill weed.
• 5 bring to a boil.
• 6 pour over the sole.
• 7 bake 15-20 minutes or until the fish flakes.
• 8 do not over cook.

The Soup Nazi's Crab Bisque

The Simplest, Tastiest Crockpot Chicken Recipe

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 (10 ounce) can condensed cream of chicken soup (chicken & herbs if you can find ti)
• 1 (4 ounce) can mushroom pieces, drained
• 1/2 red onion, chopped
• 1 1/2 lbs boneless skinless chicken breasts (cut in strips if you'd like)
• 1/4 cup wine

Recipe

• 1 put all ingredients into a 3-1/2 quart crockpot. cover.
• 2 cook on lo heat for 4 hours.

Special Spinach

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 (10 ounce) package frozen spinach, chopped
• 1 cup cream-style cottage cheese, small curd
• 1 tablespoon onion soup mix, dry
• 1/4 cup water

Recipe

• 1 cook spinach in 1/4 cup water just till tender. do not salt the water.
• 2 drain thoroughly, pressing out liquid.
• 3 stir in cottage cheese and soup mix.
• 4 cook over low heat stirring occasionally until mixture is hot.

Super G Split Pea Soup

Total Time: 2 hrs 40 mins Preparation Time: 1 hr Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 6 slices bacon, chopped
• 2 medium yellow onions, chopped
• 2 large carrots, sliced
• 2 celery ribs, sliced
• 2 garlic cloves, minced
• 3 cups dried split peas
• 1 (32 ounce) carton low sodium chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh thyme
• 2 cups cubed ham

Recipe

• 1 in a big soup pot over medium heat, cook the bacon until crisp, about 8 minutes; remove the bacon to drain on paper towels.
• 2 remove all but 2 tablespoons of the bacon fat from the pot; add in the onion, carrot, celery, and garlic; cook for 5 minutes, or until the vegetables begin to soften.
• 3 add in the split peas, broth, bay leaves, and thyme; add 2 cups water or as much as needed to completely cover the vegetables and peas.
• 4 return the bacon to the pot and bring to a boil; cover, decrease heat, and simmer until the peas are completely softened, about 90 minutes.
• 5 remove the bay leaves and puree the soup with an immersion blender (alternatively, transfer the soup in batches to a traditional blender and puree); taste, add salt/pepper if needed.
• 6 serve immediately, topped with ham.

Super Easy Tomato Soup

Total Time: 11 mins Preparation Time: 1 min Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (10 1/2 ounce) campbell's tomato soup
• 2 (14 ounce) cans petite diced tomatoes
• 1 (6 ounce) can tomato sauce
• pepper (i use 1 tsp)

Recipe

• 1 combine all ingredients.
• 2 bring soup to a boil.
• 3 turn heat to low after soup boils and let simmer for 5 minutes.
• 4 serve and enjoy.

Savory Split Pea Soup With Smoked Sausage

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 8 ounces smoked sausage, cut lengthwise into halves, then 1/2-inch pieces
• 25 ounces reduced-sodium chicken broth (two 14 1/2oz. cans)
• 16 ounces dried split peas, sorted and rinsed (1 pkg.)
• 3 medium carrots, sliced
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 3/4 teaspoon dried marjoram
• 1 bay leaf

Recipe

• 1 warm a small skillet over medium heat.
• 2 add sausage and cook 5-8 minutes or until browned; drain well.
• 3 put sausage and remaining ingredients in slow cooker.
• 4 cover and cook on low 4-5 hours or until peas are tender.
• 5 turn heat off and remove and discard bay leaf.
• 6 cover and let stand 15 minutes to thicken.

Triple Mushroom Oven Baked Rice

Total Time: 48 mins Preparation Time: 20 mins Cook Time: 28 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chopped shallot
• 1/2 lb mushroom, sliced
• 1/2 lb shiitake mushroom, stems removed and caps sliced
• 1/2 lb cremini mushroom, sliced
• 1 envelope lipton garlic mushroom soup mix
• 1 cup converted rice
• 1/4 cup chopped fresh italian parsley
• 2 tablespoons chopped fresh chives

Recipe

• 1 in a large oven-proof dutch oven, let the butter melt over medium heat.
• 2 add in the shallots; cook and stir for about 3 minutes or until they are softened.
• 3 add in the mushrooms; cook and stir until the mushrooms are golden.
• 4 add in the soup mix, rice, and 2 1/4 cups water; stir to combine.
• 5 cover and bake at 350° for 20 minutes.
• 6 take off cover and keep baking about 10-15 more minutes or until the rice is tender and the liquid is absorbed.
• 7 add the parsley and chives; stir and you're ready to serve.

Spinach Orange Yam Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 medium onion, finely chopped
• 2 medium yams, thinly sliced
• 5 garlic cloves, finely chopped
• 1 tablespoon fresh gingerroot, grated
• 1 tablespoon sea salt
• 1/4 teaspoon dried dill weed
• 3 cups water
• 1 bunch fresh spinach
• 1/3 cup orange juice, freshly squeezed

Recipe

• 1 in a medium pot, fry the onion, yams, garlic and gingerroot in the oil on medium-low heat.
• 2 stir the ingredients so that they do not stick to the bottom of the pot.
• 3 when the onions become translucent, stir in the salt, dill and water.
• 4 bring to boil, then reduce to a simmer and cover for about 15 minutes.
• 5 remove from heat.
• 6 blend this mixture on high until a creamy and smooth consistency is reached.
• 7 you may need to do this in two, depending on the size of your blender.
• 8 pour all of the blended soup back into the pot.
• 9 add the spinach and orange juice, and cover the soup, allowing the spinach to wilt in the steam.
• 10 serve immediately.

Triple Onion Chicken

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 bacon, slices
• 2 cups sliced mushrooms
• 3 leeks, well rinsed, trimmed, and cut in julienne strips ( part only)
• 1 medium yellow onion, chopped
• 1/2 cup light sour cream
• 1/2 cup half-and-half cream
• 1/4 cup shredded cheddar cheese
• 1 (1 ounce) package onion and mushroom soup mix
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 chicken breasts, halves, skinless, boneless (1 to 1 1/2 pounds)

Recipe

• 1 heat a large skillet over medium heat. cook bacon until crisp. remove and drain. discard all but 2 tablespoon fat.
• 2 add mushrooms, leeks and onion to pan. cook 8 minutes, stirring frequently. remove from heat and cool slightly.
• 3 add sour cream, half-and-half, cheese, soup mix, paprika, salt and pepper.
• 4 coat a 13 x 9-inch glass baking dish with cooking spray. arrange chicken in pan.
• 5 pour cooled mushroom mixture evenly over chicken. crumble bacon over top. cover with plastic wrap; refrigerate overnight.
• 6 preheat oven to 350°f remove plastic wrap and bake, uncovered, 1 hour.

Spinach Mushroom Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 tablespoons butter
• 2 onions, diced
• 2 garlic cloves, minced
• 2 lbs mushrooms, roughly chopped (i din't have enough fresh mushrooms and so added a handful of reconstituted shitaki's- worked well)
• 2 teaspoons savory (i was out and so used all oregano- still good)
• 1/4 teaspoon oregano
• 1/3 cup wine (original recipe called for sherry)
• 9 cups chicken stock
• 2 tablespoons tomato paste
• 1 bay leaf
• salt and pepper
• 10 leaves fresh spinach (i "eyeballed" the amount- i'm sure it was more)

Recipe

• 1 melt butter and saute onion and garlic until onion is clear.
• 2 add wine and deglaze pot, scrapping up the fond (brown residue left on bottom of the pot from the onions and garlic). reduce by half.
• 3 add mushrooms, savory, oregano, stock, tomato paste and bay leaf. bring to a gentle boil then reduce heat and simmer 30 minutes.
• 4 stir in spinch till wilted. add salt and pepper to taste. serve garnished with parmesan cheese.

Spinach Onion Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (250 g) packet frozen spinach
• 1 packet dry onion soup mix
• 1 cup light sour cream
• 1/4 cup finely grated parmesan cheese

Recipe

• 1 thaw spinach and squeeze out excess water.
• 2 chop finely.
• 3 mix the spinach, soup, sour cream and cheese together.
• 4 serve with pita dunks (see my recipe) or thinly sliced french bread.

Savory Turkey Chowder

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups cooked turkey, cut into bite-size pieces
• 4 cups leftover mashed potatoes
• 3 slices bacon, chopped
• 1 medium onion, chopped
• 4 cups low-fat milk
• 2 (11 ounce) cans corn mixed with chopped peppers, drained
• 1/2 tablespoon cilantro
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 tablespoon butter

Recipe

• 1 in a large saucepan, cook chopped bacon in butter over med heat until semi-crisp.
• 2 add onion and stir frequently, until onions are soft and tender.
• 3 stir in milk, turkey, corn, mashed potatoes, cilantro, and pepper.
• 4 bring to a simmer and cook for 10 mins, stirring frequently, until soup is slightly thickened.
• 5 add salt and stir.
• 6 serve in bowls while hot.

Thick And Creamy Corn Chowder

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 2 cups potatoes, chopped
• 1 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• salt
• 1/4 cup butter
• 1/4 cup flour
• 2 cups fat-free half-and-half
• 1/2 cup parmesan cheese, grated
• 1 (15 ounce) can creamed corn

Recipe

• 1 in a soup pot, combine potatoes, carrots, celery, onions, and salt. barely cover veggies with a small amount of water, and bring to a boil. cook until tender (about 15 minutes), once finished cooking most of the water should have evaporated leaving only a small amount of liquid. do not drain.
• 2 when tender mash or beat with a mixer into a thick paste.
• 3 make a sauce from butter, four, milk and cheese. heat until thick then add sauce to mashed vegetables. add creamed corn and stir into soup mixture.

Thick And Creamy Vegetable Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 yellow onions, small
• 2 stalks celery, large peeled
• 2 tablespoons butter
• 2 carrots, medium
• 1 large potatoes or 2 small potatoes
• 1/2 cup frozen peas
• 1 cup canned tomatoes or 3 small fresh tomatoes
• 1 teaspoon salt
• 1 pinch pepper
• 1 teaspoon basil leaves
• 1 tablespoon dried parsley
• 2 cups chicken broth (or 2 chicken cubes plus 2 cups boiling water)
• 2 1/2 cups milk
• 1 green onion, sliced

Recipe

• 1 chop onion and celery into tiny pieces.
• 2 put butter in large saucepan. add onion and celery. cook over low heat until they are soft-about 5-7 minutes.
• 3 chop carrots and potatoes into small pieces. add peas and set aside.
• 4 open canned tomatoes and place in large mixing bowl and add salt, pepper, basil, and parsley. mash tomatoes and seasonings with wooden spoon.
• 5 after onions and celery are soft add chicken broth to the saucepan then add carrots, potatoes, peas, and tomatoes and mix with wooden spoon.
• 6 bring soup to boil and then turn to medium. boil gently to cook vegetables-about 15 minutes.
• 7 pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. pour back into saucepan and then blend back into saucepan. stir in the milk.
• 8 heat over medium but don"t let it boil. ladle soup into bowls and sprinkle the green onions on top.

Shortcut Tomato Bisque

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 (10 3/4 ounce) can condensed tomato soup
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 1 cup half-and-half
• grated cheese (optional)
• ground black pepper (optional)

Recipe

• 1 combine soup, tomatoes (including juice) and half and half in a pot over medium heat.
• 2 cook until simmering (or to desired temperature) but not boiling, stirring frequently.
• 3 if using, put a handful of grated cheese (sharp cheddar is nice) in the bowls and ladle soup over it, or sprinkle with parmesan and pepper.

Ww Chicken Tortilla Soup Without The Tortillas

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 skinless chicken breasts, finely diced
• 1 onion, finely diced
• 1 red onion, finely diced
• 3 garlic cloves, crushed
• 1 green bell pepper, finely diced
• 4 cups chicken stock
• 1 1/2 cups fresh salsa (you choose the heat)
• 1 chicken stock cube
• 1/2 teaspoon cayenne
• 1/4 teaspoon cumin
• 1 cup corn, i use frozen

Recipe

• 1 saute the chicken breasts for 3 minutes in a skillet with some non-fat cooking spray if needed.
• 2 add the onions, garlic and bell pepper and saute for 5 minutes.
• 3 transfer to a large saucepan and add the chicken stock, salsa, chicken stock cube, cayenne, cumin and corn.
• 4 simmer over a low heat for 30 minutes.
• 5 serve hot and enjoy!

Special Pot Pie

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 roasting chicken, quartered
• 4 cups water
• 4 teaspoons chicken bouillon cubes
• 3 carrots, halved crosswise
• 2 medium onions
• 1 bay leaf
• 1/2 lb fresh mushrooms, quartered
• 2 celery ribs, halved crosswise
• 3 tablespoons butter
• 5 tablespoons flour
• 1/2 cup heavy whipping cream
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup frozen peas
• biscuit
• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons sugar
• 1/4 teaspoon salt
• 5 tablespoons shortening
• 1/2 cup milk

Recipe

• 1 in a dutch oven or soup kettle, combine the first 6 ingredients; bring to a boil. reduce heat; cover and simmer for 20 minute add mushrooms and celery; cover and simmer for 15 min or until chicken and vegetables are tender. remove chicken and vegetables. debone the chicken - dice and set aside.
• 2 slice vegetables and set aside. strain broth and save 2 cups (discard remaining broth or save for another use). melt butter in a saucepan; stir in flour until smooth. cook and stir over medium heat until slightly thickened and bubbly. 3.
• 3 gradually stir in cream and reserved broth; bring to a boil. cook and stir for 2 minute add poultry seasonings, salt, pepper, peas and reserved chicken and vegetables. pour into a 2 qt round baking dish. keep warm.
• 4 for biscuits - combine flour, baking powder, sugar and salt. cut in shortening until mixture resembles coarse crumbs. stir in milk, just until mixed. on a floured surface, roll to 1/2 inch thickness. cut with a 2 inch biscuit cutter. place biscuits on top of chicken mixture.
• 5 bake at 400 degrees for 20 min or until biscuits are golden brown.

Ww Core Corn Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced onions
• 2 tablespoons finely diced green peppers
• 1 (10 ounce) package frozen whole kernel corn
• 1 cup raw potatoes, peeled diced 1/2-inch
• 2 tablespoons chopped fresh parsley
• 1 cup water
• black pepper
• 1/4 teaspoon paprika
• 2 tablespoons flour
• 2 cups nonfat milk

Recipe

• 1 heat oil in medium saucepan.
• 2 add celery, onion, and green pepper and sauté for 2 minutes.
• 3 add corn, potatoes, water, salt, pepper, and paprika. bring to a boil; reduce heat to medium; and cook, covered, about 10 minutes or until potatoes are tender.
• 4 place 1/2 cup milk in a jar with tight fitting lid. add flour and shake vigorously.
• 5 add gradually to cooked vegetables and add remaining milk.
• 6 cook, stirring constantly, until mixture comes to a boil and thickens.
• 7 serve garnished with chopped fresh parsley.

Tater Tot Casserole (cheap N Filling)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (2 lb) package frozen tater tots
• 1 lb hamburger meat
• 1/2 small onion, minced (or use dried minced onion)
• 1 teaspoon chili powder
• 2 teaspoons cajun seasoning
• 1 teaspoon garlic powder
• salt and pepper
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1 (10 1/2 ounce) can condensed cream of chicken soup
• 6 slices american cheese

Recipe

• 1 preheat oven to 350.
• 2 in 9x13 inches pan, make one even layer of frozen tots. set aside.
• 3 brown hamburger and onion,add seasonings to taste. drain grease.
• 4 add both soups to hamburger and mix well.
• 5 spread hamburger mixture evenly over first layer of tots.
• 6 cover casserole with cheese slices.
• 7 use the rest of the frozen tots to make another layer over the top.
• 8 bake for about 30 minutes, or until cheese is bubbly and tots are brown.

Tea Poached Prunes & Kumquats

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup sugar, divided
• 2 tea bags, earl grey (black currant is also suggested)
• 25 prunes (with pits if you find find them, hard to get nowadays)
• 1 strip lemon zest, about 1/2 -inch-wide and 2 to 3 inches long (or orange)
• 10 kumquats, sliced and seeded

Recipe

• 1 to poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags (sans tags) and bring to a gentle simmer, stirring so the sugar dissolves.
• 2 add the prunes to hot tea syrup and steep with lid on for about 20 minutes until the prunes are tender. if your prunes are large or quite dry, they make take longer. stir occasionally.
• 3 once the prunes are tender allow the mixture to cool to room temperature. remove the tea bags and gently squeeze them to extract additional flavor before discarding them. set aside the prunes (with their liquid).
• 4 to glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
• 5 reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. cool to room temperature.
• 6 serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.

Thick And Chunky New England Clam Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 1 (51 ounce) can of diced clams
• 1 (24 ounce) bottle clam juice
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 2 -3 tablespoons hormel real bacon bits
• 2 garlic cloves
• 1 bay leaf
• 1 (10 3/4 ounce) cream of potato soup
• 1 (10 3/4 ounce) cream of celery soup
• 1 (28 ounce) can of chopped potatoes
• 3 cups whipping cream
• 3 cups of mashed potato flakes

Recipe

• 1 melt butter in large pot.
• 2 add onion, celery, bacon bits and garlic. cook until soft.
• 3 add clams with juice, soups, clam juice, potatoes, bay leaf and whipping cream. stir and cook over medium heat for approximately 5 minutes.
• 4 season with pepper (salt if needed but the clams and juice make it salty).
• 5 whisk in potato flakes and keep stirring so it doesn't get lumpy. cook on low for 15 minutes or until warm.
• 6 serve with a nice crusty bread and salad! enjoy!

Sweet French Onion Soup

Total Time: 2 hrs 33 mins Preparation Time: 33 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 cups sweet vidalia onions, thinly sliced (2 x-large onions)
• 4 cups red onions, thinly sliced (2 x-large onions)
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup wine (sauvignon blanc worked well)
• 8 cups beef broth (can use low sodium)
• 1/4 teaspoon thyme, chopped (fresh if possible)
• 8 slices french bread, cut into 1 inch cubes (1oz. slices)
• 8 slices swiss cheese (1oz. slices)

Recipe

• 1 heat olive oil in a dutch oven over medium-high heat.
• 2 add onions to pan; saute for 5 minutes or until tender.
• 3 stir in sugar, pepper, and salt.
• 4 reduce heat to medium; cook 20 minutes, stirring frequently.
• 5 increase heat to medium-high, and saute for 5 minutes or until onions are golden brown.
• 6 stir in wine, and cook 1 minute.
• 7 add brothe and thyme; bring to a boil.
• 8 cover, reduce heat, and simmer for 2 hours.
• 9 preheat broiler to low.
• 10 plave bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
• 11 place 8 ovenproof bowls on a jelly-roll pan.
• 12 ladle 1 cup soup into each bowl.
• 13 divide bread evenly among bowls and top with 1 slice cheese each.
• 14 broil 3 minutes or until cheese begins to brown.

Special Shrimp Casserole

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (13 ounce) can artichoke bottoms, drained
• 4 scallions, chopped
• 3 garlic cloves, minced
• 1/4 lb mushroom, sliced
• 4 tablespoons butter
• 1 1/2 lbs shrimp, peeled and deveined
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 1/2 cup mayonnaise
• 2 tablespoons sherry wine
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon pepper
• 1/2 cup parmesan cheese, grated
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• paprika

Recipe

• 1 arrange arichokes in buttered 7x11" casserole.
• 2 saute shrimp, scallions, garlic and mushrooms in butter for 2-3 minutes.
• 3 stir in next 7 ingredients.
• 4 stir gently and warm through.
• 5 pour mixture over artichokes.
• 6 sprinkle top with paprika.
• 7 bake at 350 for 45 minutes.

Spinach Soup

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 1/2 lb spinach, well washed, cut into 2 ' lengths
• 4 cups water
• 1/2 teaspoon msg
• 2 teaspoons sesame oil
• 1 1/2 teaspoons salt

Recipe

• 1 boil water. add salt, sesame oil, msg and spinach. cook for 2 minutes. serve hot.

Thick Gallician Soup

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• Servings: 8
• 1 lb dried bean, rinsed and sorted
• 1/4 cup olive oil
• 2 medium onions, coarsely diced
• 3 large garlic cloves, minced
• 1/2 lb salt lamb, cut into 1/2 inch dice
• 1/2 lb smoked ham, cut into 1 inch cubes
• 6 large turnips, peeled and cut into 3/4 inch cubes
• 1 medium cabbage, quartered and chopped into 2 inch pieces
• 1 small savoy cabbage, coarsely sliced into 1 inch ribbons
• 1 lb chorizo sausage, sliced 1/4 inch thick (or you may use any spicy smoked lamb garlic sausage)
• 1/2 cup dry sherry
• 2 teaspoons salt
• fresh ground pepper, to taste

Recipe

• 1 combine beans in large bowl with water to cover; let soak overnight.
• 2 heat oil in large, heavy stockpot over medium high heat.
• 3 add onions and garlic and saute until mixture begins to soften, about 8 minutes.
• 4 add salt lamb and cook until lightly colored, stirring occasionally, 5 minutes.
• 5 stir in ham; cook, stirring occasionally, 5 minutes.
• 6 drain beans; add to stockpot and cover with water.
• 7 stir in turnips and cabbages.
• 8 increase heat to high and bring to a boil.
• 9 reduce heat to simmer, cover partially and cook until beans are almost tender, stirring occasionally, about 1 1/2 hours.
• 10 stir in sausage, sherry, salt and pepper.
• 11 simmer, uncovered, 1 hour; adjust seasonings.
• 12 to serve, ladle soup into bowls and top with a dollop of salsa colorada, if desired.

Spinach Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 1 leek, thinly sliced
• 1 carrot, sliced
• 1 celery rib, sliced
• 1 tablespoon olive oil
• 2 quarts chicken stock
• 2 lbs fresh spinach
• salt and pepper
• 1/2 cup grated parmesan cheese

Recipe

• 1 saute leek, carrot and celery in oil in a large saucepan until tender.
• 2 add chicken stock and heat to boiling. add spinach and cook, uncovered, for 2 minutes, or until spinach wilts.
• 3 process in a food processor or blender (stick blender!) until smooth.
• 4 return to pan and heat until hot.
• 5 serve sprinkled with cheese.

Spinach Miso Soup 7 Ww Points

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 3/4 cups miso
• 1 1/2 zucchini
• 3 cups thinly sliced mushrooms
• 1.5 (454 g) packages medium firm tofu
• 1 (6 ounce) package fresh baby spinach
• 1 1/2 cups bean sprouts
• 1 1/2 green onions, chopped

Recipe

• 1 in large saucepan, bring 5 cups (1.25 l) water to boil. whisk miso with 1 cup (250 ml) water; add to boiling water.
• 2 meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices. add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.
• 3 meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes. add to pan along with spinach; simmer until spinach wilts, about 1 minute. serve soup garnished with bean sprouts and green onion.

Tater Tot Chicken Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 1 (2 lb) bag frozen tater tots
• 1/2 cup chopped onion
• 2 small garlic cloves, pressed
• 1 tablespoon butter or 1 tablespoon olive oil
• 2 cups diced cooked chicken
• 1/4 cup milk
• 1 (10 ounce) package frozen mixed vegetables
• 1 (10 3/4 ounce) can cream of chicken soup
• dried thyme
• black pepper

Recipe

• 1 preheat oven to 375°.
• 2 in large skillet, cook onion and pressed garlic in butter or olive oil over medium high heat until onion is tender.
• 3 add cooked chicken, frozen veggies, undiluted soup, milk, thyme and pepper.
• 4 stir ingredients together and cook over medium heat until hot and bubbly. stirring occasionally.
• 5 cover and cook an additional 5 minutes; stirring frequently.
• 6 spoon chicken mixture into ungreased 2-quart casserole dish.
• 7 arrange frozen tater tots on top.
• 8 bake 40 minutes or until bubbly and tater tots are slightly browned.
• 9 note: this recipe easily doubles and you can make two. i freeze the extra one with the tater tots on top and then remove and thaw in fridge. bake as directed above. also, i sometimes add an extra can of soup and an extra 1/4 cup of milk for a thinner consistency. this would be a personal preference. also, i add approximately 1/2 tsp of dried thyme and 1/2 tsp of black pepper for one casserole - adaptable to your taste.

Supreme Hash Brown Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 2 (30 ounce) bags frozen cubed hash brown potatoes, slightly thawed
• 1 (10 2/3 ounce) can cream of celery soup
• 1 (10 2/3 ounce) can cream of chicken soup
• 3 cups sharp cheddar cheese, shredded and divided
• 1 (8 ounce) container sour cream
• 1 medium diced onion
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 combine all ingredients reserving 1 cup of the shredded cheese. pour into baking dish sprayed with non-stick spray. top with reserved cheese. bake at 350 degrees for about 45 minutes or until top is golden brown.

Thick Potato And Bacon Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 slices streaky bacon
• 1 ounce butter
• 1 lb potato
• 1 lb onion
• 1 pint chicken stock
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 peel and cut potatoes and onions coarsely.
• 2 chop bacon and fry.
• 3 in a stock pot/soup pan add potatoes, onions and butter and slowly cook with a lid on until they start to go soft.
• 4 add bacon, stock and season with salt and pepper.
• 5 cook for approximately 25 minutes.
• 6 once cooked use a blender until the soup takes on a relatively smooth consistancy.

The Stretching Chicken

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 20
• 1 large stewing chicken (as large as your crockpot will hold)
• 1 large onion
• 2 cups water or 2 cups chicken stock
• salt & pepper
• 1 -2 bay leaf

Recipe

• 1 put your old hen, onion, & bayleaf in the crock pot (cut up if necessary to fit but left whole is best), salt & pepper,add water (or chicken stock)& bay leaves.
• 2 turn on crock pot to low and cook for 9-10 hours, do not open the crock pot.
• 3 take out and cool the chicken.
• 4 pour the stock through a strainer.
• 5 remove fat, you can do this by pouring the sauce in a large flat bowl& refridgerate, leave for a couple of hours and spoon off the fat.
• 6 save the jellied consumme. you may portion it into freezer bags and freeze it for future use
• 7 remove skin& bones from the chicken (you can reboil this and get more stock for chicken soup or discard).
• 8 leave in chunks or shred the chicken keep out what you are going to use now and portion freeze the rest.
• 9 if possible vacuum seal before freezing or get out as much air as possible befor freezing

Thick And Easy Zucchini Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 -8 zucchini, sliced (small to medium size)
• 1 large onion, chopped (or 2 medium onions)
• 2 (8 ounce) cans vegetable broth
• 3 garlic cloves
• 4 teaspoons cumin
• 1 teaspoon ground black pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper

Recipe

• 1 lightly saute zucchini, onions and garlic in a pan over medium heat.
• 2 when half way done, add all spices and 1 can of broth and finish cooking until tender, but firm.
• 3 blend in blender, adding additional stock as needed, stopping when you have a thick, split pea consistency.
• 4 enjoy!

The Spanish Table Paella

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1/2 cup uncooked valencian rice (per person) or 1/3 cup bomba rice
• 1 cup chicken stock (per person)
• 5 saffron strands (per person)
• 4 tablespoons olive oil, to cover the bottom of the pan
• 1 piece chicken, such as a thigh (per person)
• 1/2-1 soft chorizo sausage (bilboa or palacios, per person)
• 1/2 teaspoon spanish sweet paprika (per person)
• 1 garlic clove, minced (per person)
• 1/4 cup chopped onion (per person)
• 1/8 cup grated tomato (cut in half, grate & discard the skin, per person)
• 2 prawns (per person)
• 2 -4 small clams, and (per person) or 2 -4 small mussels (per person)
• red pepper, cut in strips (piquillo)
• artichoke hearts, green beans or peas
• cooked spanish beans (alubias de la granja or judion)
• lemon wedge (to garnish)
• salt

Recipe

• 1 heat stock in a separate stock pot. crush saffron and add it to the stock or a little bit of wine. heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. next add garlic and onions and saute until translucent. add chorizo and cook until heated. add the rice, stirring until well coated with oil. add the paprika and grated tomato. stir while cooking for a few minutes.
• 2 add saffron flavored wine and hot stock. bring to a boil while scraping the bottom of the pan. now the rice should be level and you will not need to stir from this point on. adjust heat to maintain a nice simmer. when the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. during this time the rice should be carmelizing on the bottom of the pan or creating what is called the socarrat. it will make a faint crackling sound and smell toasty sweet but not burnt. set aside to "rest" for 5-10 minutes. sprinkle with chopped parsley, garnish with lemon wedges and serve.
• 3 oven: you can also use an oven if you find that your pan is too large to cook on the stove top, even with occasionally moving the pan around on the burner(s). begin your recipe on the stove top but after adding the liquid carefully move your paella pan into the oven (350-400 degrees). once rice is done return it to the stove top to create the caramelized layer of rice on the bottom of the pan.

Thick Spinach Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon oil
• 1 ounce butter
• 1 onion, chopped
• 2 potatoes, diced
• 1 lb spinach, chopped
• 1 1/2 pints vegetable stock or 1 1/2 pints chicken stock
• 1/2 teaspoon grated nutmeg
• salt
• fresh ground black pepper
• creme fraiche or cream

Recipe

• 1 heat the oil and butter in a large saucepan and gently cook the onion for 3 minutes until softened.
• 2 stir in the potatoes, spinach, stock, nutmeg and seasoning.
• 3 bring to the boil and simmer for 15 minutes.
• 4 transfer to a food processor (or use a hand-blender) and blend until smooth.
• 5 return to the pan, heat through and adjust seasoning to taste.
• 6 ladle into soup bowls and garnish with a swirl of creme fraiche (or cream) and freshly ground black pepper.
• 7 enjoy!

Ww Cream Of Mushroom Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 lb mushroom, coursely chopped
• 3 cups low sodium chicken broth
• 1 teaspoon vegetable oil
• 2 small onions, chopped
• 1 carrot, peeled and sliced
• 1 stalk celery, diced
• 1 cup evaporated skim milk
• 3 tablespoons wheat flour
• 1/4 cup parsley, chopped
• 1/4 dried thyme
• 1/4 teaspoon dried marjoram
• salt and pepper

Recipe

• 1 combine 3 cups of mushrooms with 1 1/2 cups of broth and bring it to a boil. reduce the heat and simmer covered about 20 minutes, then puree it in a food processor or blender.
• 2 while simmering, heat the oil in a large skillet and sautee onions, carrot and celery for about 5 minutes. add the remaining mushrooms, cook stirring 10 minutes.
• 3 add the puree and the remaining broth to the saucepan.
• 4 whisk the flour and milk together until smooth and then whisk into the saucepan. bring to a simmer (do not boil) while stirring occasionally anout 15 minutes.
• 5 add the herbs and simmer another 5 minutes. add salt and pepper to taste.

Spinach Soup With Parmesan Cream

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup celery, finely chopped
• 1 large onion, chopped
• 1 pinch salt (or to taste)
• 1 pinch fresh ground black pepper (or to taste)
• 1 pinch ground nutmeg
• 2 small russet potatoes
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1 quart low sodium chicken broth (approximate) or 1 quart vegetable broth (approximate)
• 6 cups spinach leaves, cleaned
• 1/4 cup parmesan cheese, freshly grated
• 3 tablespoons fat free sour cream

Recipe

• 1 heat the olive oil in a saucepan over low-medium heat. add the celery and onion, season lightly with salt, pepper and nutmeg, and cook for 10 minutes.
• 2 peel and slice the potatoes and add them to the pot. add the bay leaf, parsley and broth and bring to a boil quickly over high heat.
• 3 lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
• 4 add the spinach and remove from heat.
• 5 blend the parmesan cheese and sour cream together and set aside.
• 6 remove the bay leaf and puree the soup in a blender. strain and adjust the salt and pepper.
• 7 serve the soup in bowls with a dollop of parmesan cream.

Shortcut Potato Leek Soup With Bacon #5fix

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 ounces bacon, chopped
• 3 leeks, trimmed, washed, and sliced into disks
• 3 cups simply potatoes traditional mashed potatoes
• 1 quart chicken stock
• 2 tablespoons fresh parsley leaves, chopped

Recipe

• 1 heat a 2-qt soup or sauce pot over medium high heat. add chopped bacon.
• 2 once bacon begins to render its fat, add leeks. cook until bacon is crispy and leeks are soft and translucent. drain off any excess bacon grease.
• 3 add mashed potatoes and chicken stock. stir until potatoes are thinned and mixture is heated through. lower heat and allow to simmer for 15 - 20 minutes.
• 4 ladle soup into individual bowls and garnish with parsley. serve immediately.

Thick Corn Mushroom Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons flour
• 3 tablespoons butter
• 3 cups corn
• 1 (7 -14 ounce) can mushrooms (drain the water)
• 2 (80 ounce) cans chicken broth
• 1 cup water
• 1/4 teaspoon pepper
• salt

Recipe

• 1 ground corn and mushroom together.
• 2 melt butter in the small skillet and put flour, wait until the color turns to golden brown.
• 3 put together chicken broth and water in the medium saucepan and mix together into.
• 4 butter and flour, stir them well.
• 5 add mushroom and corn.
• 6 wait until its boiled in the medium heat.
• 7 turn the heat to very low/simmer and wait until 5 to 10 minutes.

Spinach Soup With Barley

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 tablespoons ghee
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ajwain
• 5 garlic cloves
• 500 g spinach
• 1 carrot
• 1 1/2 liters warm water
• 1/2 teaspoon coriander powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon chili powder
• 1/2 tablespoon sea salt
• 1/4 teaspoon black salt
• 1/2 cup barley
• 1 cup yogurt

Recipe

• 1 heat up the ghee and add the mustard and ajwain seeds.
• 2 when you hear the seeds pop add the chopped spinach, garlic and carrot.
• 3 cook for about 5 minutes and add the coriander, chili and black pepper powder. stir well and cook for another 2-3 minutes.
• 4 add the warm water, barley and the salt. let the soup boil for half an hour.
• 5 when serving add a big tablespoon of yogurt to each bowl.

Thick New England Clam Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 lb bacon, diced
• 1 1/2 cups chopped onions
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams with juice
• 1 (15 ounce) can corn
• 2 cups shredded cheddar cheese
• corn starch or water, mixture

Recipe

• 1 place diced bacon in large stock pot over medium-high heat. cook until almost crisp; add onions, and cook 5 minutes. (do not drain bacon oil).
• 2 stir in water and potatoes, and season with salt and pepper. bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
• 3 mash up 1/2 of the potatoes with a fork.
• 4 pour in half-and-half, and add butter. cook, constantly stirring, for 5-10 minutes.
• 5 put corn starch and enough water in a bowl to make a smooth liquid. put into soup, constantly stiring. after a 5 minutes, add more corn starch and water if not as thick as you would like.
• 6 stir in clams and all of clam liquid. cook for about 5 minutes, or until heated through. do not allow to boil.
• 7 add cheddar cheese and corn. stir until cheese is melted.
• 8 serve and enjoy.

Thick And Creamy New England Clam Chowder

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 -7 pieces bacon, cut into small pieces
• 1 medium onion, chopped
• 2 (5 ounce) cans baby clams, with juice reserved
• 6 -7 potatoes, cubed
• 2 (10 1/2 ounce) cans cream of celery soup
• 1 cup heavy cream
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon dried dill weed

Recipe

• 1 add bacon to sauce pan and cook on medium low heat until crispy.
• 2 add onion and cook until translucent.
• 3 add clam juice from both cans.
• 4 add potatoes.
• 5 cook and cover until potatoes are fork tender, about 15-20 minutes.
• 6 stir occasionally so potatoes won't stick.
• 7 add clams, soup, cream, milk, and dill weed.
• 8 stir together.
• 9 add butter and let melt into the chowder.
• 10 cook for about 30-45 minutes or until thickened.
• 11 stir occasionally.

Spargelcremesuppe (cream Of Asparagus Soup)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 1/2 lbs asparagus
• 1/4 cup flour
• 1 teaspoon dried oregano
• 4 cups chicken broth or 4 cups asparagus water
• 1 cup milk or 1 cup cream
• salt and pepper

Recipe

• 1 trim, peel, and cut the asparagus into 1" pieces.
• 2 steam the asparagus for about ten minutes.
• 3 remove the asparagus and save the asparagus water to either make the chicken broth or to use in the soup and omit the chicken broth.
• 4 in a large pot, melt the butter.
• 5 add the steamed asparagus and oregano. cook in the butter for a few minutes.
• 6 add the flour to the asparagus, stir, then add the chicken broth or asparagus water.
• 7 stir again.
• 8 bring to a boil, then simmer for 20 to 25 minutes until the asparagus is soft.
• 9 remove from heat and blend until smooth.
• 10 stir in the milk or cream, then reheat but do not let the mixture boil. season with salt and pepper.

Thick And Creamy Low-fat Cream Of Potato Soup

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• 4 medium potatoes, cubed with skins on
• 1 yellow onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 3 1/4 cups water
• 4 chicken bouillon cubes
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of celery soup
• 1 tablespoon dried parsley
• 2 tablespoons margarine
• 1 (13 ounce) can fat-free evaporated milk
• 4 ounces instant mashed potatoes
• chopped green onion, shredded cheddar cheese, and bacon pieces for topping (optional)

Recipe

• 1 place the veggies, water, bouillon, cream soups, parsley, and margarine into the crock pot.
• 2 cover and cook on low for 8 hours.
• 3 during the last hour, stir in the evaporated milk and the instant potatoes.
• 4 to serve, garnish each bowl with the green onion, cheese, and bacon, if desired.

Tater Tots Casserole

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (32 ounce) bag tater tots
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (8 3/4 ounce) can french style green beans
• 2 1/2 cups cubed cooked chicken
• cheddar cheese (enough to cover)
• milk

Recipe

• 1 cook chicken and cube while chicken is cooking mix together in 13x9 inch pan, both soups, green beans, and just enough milk to make it creamy.
• 2 stir in cooked chicken.
• 3 slice cheese in thin slices and layer on top of soup mixture.
• 4 next layer the tater-tots.
• 5 bake, uncovered, in a 350 degree oven for about 20-30 minutes ir until cheese is bubbly and taters are browned.

Thick Ground Turkey Chili

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large yellow sweet onion
• 6 garlic cloves
• 1 large carrot
• 3 celery ribs
• 1 red bell pepper
• 1 lb lean ground turkey
• 2 teaspoons cumin
• 3 tablespoons dried oregano
• 3 tablespoons paprika
• 3 tablespoons chili powder
• 1 tablespoon cracked black pepper
• 1 tablespoon celery salt
• 1 tablespoon kosher salt
• 1 (30 ounce) can pinto beans
• 1 (12 ounce) can tomato paste
• 3 (10 ounce) cans tomatoes and green chilies (mild, rotel)
• 1 fresh jalapeno
• 1 cup yellow sweet onion
• cheddar cheese

Recipe

• 1 chop all vegetables into small pieces.
• 2 in a large soup style pot saute all the vegetables in olive oil until soft. 15 minutes.
• 3 add ground turkey to sauteed vegetable and stir until well cooked.
• 4 stir in all seasonings; cumin, oregano, paprika, chili powder, black pepper, celery salt, kosher salt. mix well to incorporate all the seasonings.
• 5 dump in tomato paste, rotel tomatoes, and pinto beans.
• 6 mix all ingredients well.
• 7 reduce your heat to low and let simmer for 1 hour to meld all the flavors and thicken the chili. stir often. be sure to taste the mixture to see if it needs more salt, pepper or chili powder to your liking.
• 8 put chili into large bowls and garnish with shredded cheddar cheese (tillamook), finely chopped jalapeno and fresh onion.
• 9 pair the chili with a local pale ale beer.
• 10 cheers!

Thick And Creamy Mushroom Soup

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 lb fresh sliced mushrooms
• 2 (14 1/2 ounce) cans ready to use reduced-sodium chicken broth
• 1/2 teaspoon onion powder
• 1/8 teaspoon black pepper
• 1 cup low-fat milk
• 5 tablespoons all-purpose flour
• 1/4 teaspoon browning sauce

Recipe

• 1 coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4-5 minutes, or until soft, stirring frequently.
• 2 add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
• 3 in a small bowl, mix the milk and flour until smooth, gradually add to the soup, stirring constantly, stir in the browning and seaoning sauce and simmer for 5 more minuts, or until thickend.

Sb Diet Phase 1 Spicy Chickpea And Onion Soup

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 red onions, sliced finely
• 2 garlic cloves, minced
• 1 teaspoon harissa (use (to taste)
• 2 (14 1/2 ounce) cans canned chick-peas, drained
• 14 1/2 ounces canned diced tomatoes
• handful arugula leaf
• handful baby spinach leaves
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat some olive oil and a knob of butter in a saucepan over a low heat and once the butter has melted add the onions and garlic- stir and then gently sautee for a good 20 minutes or until the onions have softened and become golden.
• 2 stir in harissa and cook for a further 5 minutes.
• 3 add the tomatos and continue to simmer on a low heat for a further 10 minutes to allow the flavor to intensify.
• 4 stir in chickpeas and enough water or vegetable stock to cover the mixture. simmer for 15 minutes- the chickpeas are already cooked so all you are doing is getting them up to temperature and absorbing the flavors.
• 5 toss in a couple handfuls of arugula and baby spinach leaves- stir and then taste, adjust the seasoning with salt and pepper as desired.
• 6 the soup is now ready to serve.

Shoshi's Orange Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 large zucchini
• 2 -3 cups squash
• 1 sweet potato
• 1 -2 carrot
• 3 tablespoons tomato paste
• 2 onions
• 2 garlic cloves
• olive oil
• water
• cheddar cheese (optional)

Recipe

• 1 peel and prepare vegetables by chopping coarsely.
• 2 sautee onions in olive oil inn a large pot until translucent.
• 3 put in all remaining ingredients.
• 4 add enough water to cover.
• 5 simmer until veggies are soft.
• 6 blend soup with immersion or regular blender.
• 7 garnish with shredded cheddar cheese.

Savory Sweet Potato Turnip Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1 large sweet potato
• 1 small turnip
• 2 small potatoes
• 1 medium onion, chopped
• 4 large garlic cloves, chopped finely
• 1 tablespoon vegetable oil (approx.)
• chicken flavored broth (enough to just cover the veggies)
• salt and pepper
• 1/2 cup milk

Recipe

• 1 saute the garlic and onion in the oil until translucent.
• 2 cube the veggies and throw into the pot. pour in enough broth to just cover the veggies.
• 3 add salt and pepper.
• 4 bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
• 5 remove soup from flame and blend with a hand blender until thick and creamy. pour in the milk and blend for a few more minutes.
• 6 serve immediately.
• 7 enjoy!

Saffron Vegetable Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 leeks, parts only, finely chopped
• 1 cup diced carrot
• 1 cup diced celery
• 1 medium potato, diced
• 1 garlic clove, chopped
• 4 cups vegetable stock
• 1/4 teaspoon saffron thread
• salt and pepper
• 1/2 cup chopped green beans
• 1/2 cup peas
• 1/2 cup whipping cream

Recipe

• 1 in a pot, melt butter. add leeks, carrot, celery and onion and cook, stirring, until softened but not browned, about 8 minutes.
• 2 add potato, garlic, vegetable stock, saffron, salt and pepper and bring to a boil. reduce heat and simmer until potato is almost tender, 15 minutes.
• 3 stir in beans and peas. simmer until potato is tender and beans and peas are tender-crisp.
• 4 stir in cream and adjust seasoning. simmer, stirring, until steaming, about 1 minute.