Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1 (14 ounce) package sauerkraut (the kind you would get in the refrigerator section. don't drain!)
- 32 ounces tater tots
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 tablespoon mayonnaise
- 1/4 teaspoon cayenne pepper
Recipe
- 1 preheat the oven to 350 degrees fahrenheit.
- 2 gently mix all ingredients together in a big bowl (including the sauerkraut juice in the package).
- 3 use a nonstick spray on a 9x6 baking dish. poor the mixture into the baking dish and bake for 45-60 minutes - until it turns a little brownish on top.
Total Time: 2 hrs 30 mins
Preparation Time: 1 hr
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 2 tablespoons olive oil
- 1 green bell pepper, cut into 1/4 inch dice
- 1 medium onion, cut into 1/4 inch pieces
- 2 medium carrots, cut into 1/4 inch dice
- 4 tablespoons finely chopped cilantro
- 1 (10 ounce) package frozen black-eyed peas
- 6 1/2 cups vegetable stock or 6 1/2 cups vegetable broth
- 4 tablespoons brown rice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder (mixed with 1 tablespoon hot water)
- 1/4 scotch bonnet pepper, chopped (or 1/4 to 1/2 teaspoon cayenne)
- salt
- 1 tablespoon finely chopped chives
- limes or lemon wedge
Recipe
- 1 add oil to a large pan over medium-high heat.
- 2 add in the bell pepper, onion, and carrots.
- 3 stir/saute for 3 minutes or until the onion turns translucent and slightly browned at the edges.
- 4 add in the cilantro; stir once.
- 5 add in the peas, stock, rice, ginger, allspice, thyme, mustard, and chile pepper.
- 6 stir and bring to a boil.
- 7 cover; lower heat to low and simmer gently for 1 1/2 hours--stir occasionally.
- 8 add salt and more pepper to taste if needed.
- 9 serve garnished with chives and with a lemon or lime wedge on the side.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 2 (10 ounce) cans 97% fat free light and dark chicken
- 3 cans 97% fat free chicken broth
- 1 (10 3/4 ounce) can cream of celery soup
- celery, chopped
- carrot, chopped
- onion, chopped
Recipe
- 1 put all indrediants in a pot together.
- 2 stir until well blended and heat on the stove.
Total Time: 3 hrs
Preparation Time: 1 hr
Cook Time: 2 hrs
Ingredients
- Servings: 8
- 1 lb navy beans
- 7 cups water
- 3 stalks celery
- 3 carrots
- 1 large onion
- 4 chicken bouillon cubes
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon garlic granules
- 2 large potatoes
- 1 ham bone
Recipe
- 1 either soak beans over night or quick soak by covering beans with 2 inches of water, bringing to a boil for 2 minutes and letting set for 1 hour.
- 2 drain and rinse beans, add all ingredients, except for the potatoes.
- 3 bring to a boil and simmer for 1 1/2 hours.
- 4 remove ham bone and pick off meat, give ham bones to dog.
- 5 return ham to soup along with potatoes.
- 6 cook for 1/2 hour more or until potatoes are tender.
- 7 take a potato masher and mash the potatoes and some of the beans, this makes a wonderfully thick soup.
- 8 serve with either crackers or corn muffins. enjoy!
- 9 oh yea, salt and pepper to taste!
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 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.
