Broccoli Wild Rice Soup Recipe
Ingredients
1 package (6 ounces) chicken and wild rice mix
5 cups water
3 cups frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed
1/4 cup slivered almonds, optional
Directions
In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts).
Nutritional Analysis: One1-cup serving (prepared with reduced-fat, reduced-sodium soup and light cream cheese and without almonds) equals 178 calories, 6 g fat (0 saturated fat), 19 mg cholesterol, 582 mg sodium, 25 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
Broccoli Wild Rice Soup published in Quick Cooking
Saturday, October 24, 2009
Homemade Chocolate Pudding
Ingredients
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
2 cups whole milk
1/2 cup sugar
1/3 cup natural cocoa powder
4 teaspoons cornstarch
3 large egg yolks
2 teaspoons pure vanilla extract
1/4 teaspoon fine salt
3/4 cup whipping cream
Directions
Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.
Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.
Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.
Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top.
Saturday afternoon
It is fall so soup season is here. I am making 2 new ones today so will let you know how those taste . A Wild Rice Broccoli Soup and a Low Fat Chicken Soup with dumplings that have cottage cheese in them.....let you know who those turn out! Have a great afternoon! My house smells awesome!!!! Maybe even a pic or two of the finished product!
Friday, August 28, 2009
ZUCCHINI BARS
8 cups sliced zucchini
2/3 cup lemon juice
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Put these first 5 ingredients together in a sauce pan and cook for approximately 10 minutes or until tender. Cool
Crust:
3 sticks butter, softened
4 cups flour
2 cups sugar
Mix flour with sugar. Add butter. Mix until crumbly. Press half of crumb mixture in a 13x9 cake pan. Bake at 350 for 10 minutes. Remove from oven and pour zucchini mixture over baked crust. Add 1/2 tsp cinnamon to remaining crumb mixture; sprinkle over the top of the zucchini. Bake 40 minutes. Tastes just like apple pie.
2/3 cup lemon juice
1 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Put these first 5 ingredients together in a sauce pan and cook for approximately 10 minutes or until tender. Cool
Crust:
3 sticks butter, softened
4 cups flour
2 cups sugar
Mix flour with sugar. Add butter. Mix until crumbly. Press half of crumb mixture in a 13x9 cake pan. Bake at 350 for 10 minutes. Remove from oven and pour zucchini mixture over baked crust. Add 1/2 tsp cinnamon to remaining crumb mixture; sprinkle over the top of the zucchini. Bake 40 minutes. Tastes just like apple pie.
Saturday, August 8, 2009
Grape Salad
This is the easiest salad that I have ever made.......
2 lbs grapes( I use red and green)
1 8oz sour cream
1 8oz cream cheese
3/4 c. sugar
Wash the grapes and allow to drain completely. Beat together the next 3 ingredients and stir into the grapes. WaLa!! Nummy!
2 lbs grapes( I use red and green)
1 8oz sour cream
1 8oz cream cheese
3/4 c. sugar
Wash the grapes and allow to drain completely. Beat together the next 3 ingredients and stir into the grapes. WaLa!! Nummy!
Tuesday, June 30, 2009
Cereal Munchies
Crispix Cereal Munchies
8 cups Crispix Cereal
1 Cup Pecans (Quartered)
3/4 Cup Butter
1/2 Cup Brown Sugar
Pour Cereal and Nuts into a 11x15 pan. Bring brown sugar and butter to a boil.(slowly) Boil for 2 minutes.
Pour over cereal and nuts. Stir til all cereal is coated. Bake at 325 for 8 minutes. Stir and bake for another 8 minutes.
Put somewhere cool, stirring occasionally.
A real favorite around our house..............enjoy!
8 cups Crispix Cereal
1 Cup Pecans (Quartered)
3/4 Cup Butter
1/2 Cup Brown Sugar
Pour Cereal and Nuts into a 11x15 pan. Bring brown sugar and butter to a boil.(slowly) Boil for 2 minutes.
Pour over cereal and nuts. Stir til all cereal is coated. Bake at 325 for 8 minutes. Stir and bake for another 8 minutes.
Put somewhere cool, stirring occasionally.
A real favorite around our house..............enjoy!
Creamy chicken salad
Creamy Chicken Salad
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 oz) mandarin oranges, drained
3 celery ribs, chopped
½ cup sliced almonds
1 Tbsp grated onion
1 cup reduced fat mayonnaise (I use regular mayo)
1 cup whipped topping (I used cool whip)
¼ tsp salt
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds, and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture. Stir to coat. May be served on a bed of lettuce. Yield 6 servings. I always double this one when I make it in hopes of having a bit to take to work with me the next day. Enjoy!
I love to take this to potlucks and parties. People always ask for the recipe.....it IS that good!!
2 cups cubed cooked chicken breast
1 cup cooked small ring pasta
1 cup halved seedless red grapes
1 can (11 oz) mandarin oranges, drained
3 celery ribs, chopped
½ cup sliced almonds
1 Tbsp grated onion
1 cup reduced fat mayonnaise (I use regular mayo)
1 cup whipped topping (I used cool whip)
¼ tsp salt
In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds, and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add to the chicken mixture. Stir to coat. May be served on a bed of lettuce. Yield 6 servings. I always double this one when I make it in hopes of having a bit to take to work with me the next day. Enjoy!
I love to take this to potlucks and parties. People always ask for the recipe.....it IS that good!!
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