CrockPot Pasta Fagioli Recipe
Day 305. Happy Halloween! If you're looking for a hearty meal to fill the belly of your little ghost or goblin before they eat their weight in chocolate, you've come to the right place. This is some good soup. It's based upon Olive Garden's Pasta E. This is a crowd-pleasing soup. A Year of CrockPotting, and this recipe, are featured today on The Lil' Peanut Patch. The Ingredients. --1 pound lean ground beef, browned and drained--1/2 large red onion, chopped--1 cup carrots, chopped--2 celery stalks, sliced--2 cans (14.5 oz) diced tomatoes (and juice) --1 can kidney beans, drained and rinsed--1 can white beans, drained and rinsed--4 cups beef broth (check label for gluten!) The Directions. Use a 6 quart or larger crockpot, or cut the recipe in half. Brown the meat on the stovetop, and drain well. Chop up the carrots, onion, and celery. Cover and cook on low for 8 hours, or high for 4. Cover and cook for another hour on low, or until the pasta is tender. The Verdict. Delicious.
Desert Mommas {by DesertChild} | coronarita
March 22, 2012 Rasberry Coronarita’s I love my classic coronarita recipe, but as the temperatures are warming up nothing screams SPRING than my raspberry Coronarita Recipe…Yummy! Enjoy! Raspberry Corona-Rita’s: 1 C Frozen or fresh raspberries 1 bottle (12 oz) of chilled Corona beer (other beers may be used) 1/2 container (6 oz) frozen raspberry lemonade concentrate 1/2 C raspberry vodka (plain or other fruit flavored vodka would work) 1 C of ice – varies on desired consistency Garnish: Fresh raspberries, and/or lemon wedges Directions: Blend together in blender the first four ingredients till desired consistency. *Plan Ahead: To make ahead, mix the raspberry lemonade and vodka and chill up to 2 days. Like this: Like Loading... January 14, 2012 Classic Corona-rita Perhaps I am missing the summer, or maybe I just need a vacation but I was craving one of my classic summertime drinks, and just have to share it with you. My Version of the Classic Corona-Rita: Garnish: lemon wedges
Lasagna Soup
Lasagna Soup This Lasagna Soup is truly like lasagna in a bowl. The flavors are lovely. With spring officially arriving last weekend, this house could pretty much assume that soup would be a rarity for a few months. But just as soon as spring finally decided to peek out, it disappeared. Gone. Nowhere to be found. When we awoke Wednesday morning, it was to the broadcast of yet another winter storm warning. But you know the saying…“if you can’t beat ’em, join ’em”… So I made soup! I found this Lasagna Soup recipe in our local Kowalski’s Markets magazine, originally from the cookbook 300 Sensational Soups. The soup is truly like lasagna in a bowl. I substituted mafalda pasta for the recipe’s fusilli, because aren’t they just the cutest mini lasagna looking noodles you ever did see? And after picking up 300 Sensational Soups, I know I will be trying more recipes from this book. But, next week, folks…I promise you’ll be seeing spring around here. Lasagna Soup Ingredients: for the soup: Directions:
Roasted Brussells Sprouts with Balsamic Browned Butter | Adventures of a Messy Chef
With my bag of delish produce in hand, I sat down to make my weekly menu. I used to do this every week. Religiously. Without fail. But then I had a baby. Yield: 4 servingsAdapted from a Cooking Light Recipe 1 pound fresh Brussels Sprouts 2 Tablespoons olive oil salt and pepper to taste 2 tablespoons butter 2 teaspoons low-sodium soy sauce 1 teaspoon balsamic vinegar Preheat oven to 375 degrees. Trim stem end of Brussels sprouts, remove any tough outer leaves, and then slice sprouts in half vertically. Bake 15 minutes. While your sprouts finish baking, melt butter over medium heat in a small saucepan on the stovetop. When the sprouts are done, remove from the oven and pour the sauce over top, tossing to coat nicely.
Soup or Sauce [S.O.S.] Mix
This post is brought to you by Amazon where you can get deals on groceries My neighbor Debbie brought me the most amazing gift yesterday! It was a ziploc bag filled with what she called S.O.S. #1 It’s G L U T E N – F R E E! How do some of THESE grab you? So go ahead and download the booklet! Here is the recipe for the mix for perusing until then: Soup or Sauce [S.O.S.] Ingredients 2 cups powdered non-fat dry milk 3/4 cup cornstarch 1/4 cup instant chicken bouillon (regular or low sodium) 2 Tbsp dried onion flakes 2 tsp Italian seasoning (optional) Directions Combine all ingredients in a recloseable plastic bag, mixing well. To substitute for 1 can of cream soup Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Cook and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup. Or just eat it! Storage Store in closed plastic bag or air-tight container until ready to use. Thanks again Debbie! Thanks again, again Debbie!
Coconut & Chicken Curry Soup | Cooking for Seven
The other night, my family invited my sister's and my family over for a breakfast supper to enjoy their freshly-boiled maple syrup. My sister called me up and said, "I'll make the apple crisp if you make the ice cream." Deal. Now, in a situation like this, when you're required to make ice cream in an afternoon (I didn't know until about two or three that this was going to be a thing), you definitely do NOT have time to cook up a custard and get it down to bone-cold temperature for churning. Thankfully, you can still make an awesome homemade ice without a custard base. All that's required is mixing all of the ingredients together and churning. It's dangerous knowledge. By the way, if you're a big fan of homemade ice cream, you need a good ice cream maker. Note: If you're looking for the creamiest possible ice cream, I would go for a cooked custard (I'll have to share a recipe sometime). Easiest Homemade Vanilla Bean Ice Cream Ingredients: Directions: Note: Links are affiliate.
Cream of Zucchini Soup
This simple recipe is a favorite in my house. I make this a few times a month and my family loves it! Cream of Zucchini SoupGina's Weight Watcher RecipesServings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g Ingredients: • 1/2 small onion, quartered • 2 cloves garlic • 3 medium zucchini, skin on cut in large chunks • 32 oz fat free chicken stock • 2 tbsp reduced fat sour cream • salt • pepper Directions: Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat. Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Stir in remaining ingredients, and adjust seasonings to taste. Optional: Top with 2 tsp parmesan cheese - 1 point extra
The Best Chicken Enchiladas
Sorry about how ugly the lime is Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook If you like this recipe then PIN IT on Pinterest Find Copy Cat Recipes HERE Find more Recipes HERE First off Mexican food ROCKS! What You Need 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 2 Tbsp. 2 cups chicken broth 1 Clove of Minced Garlic 1/2 Teaspoon of Salt and Pepper 1 cup sour cream 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Cumin 1 Teaspoon of lime juice 1 Finely Chopped Jalapenos Seeded What To Do Preheat oven to 350 degrees. In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan. In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Pour mixture over enchiladas and top with the last cup of cheese. Bake for 25 min – You will want to make sure the cheese has browned. The Best Chicken Enchiladas
