Recipe Source: FitSugar.com
1 can of garbanzo beans (chick peas)
2 cloves of garlic, minced (you can always use more)
1 – 2 tbsp tahini (it’s made out of ground up sesame seeds)
Juice from 1/3 of a lemon
2 tbsp olive oil
Salt and pepper to taste
Place all of the ingredients in a blender for a few minutes, or until the mixture is creamy and smooth.
Serve in a bowl with fresh vegetables and sliced pita bread. Or even better, try it with homemade pita chips. This would also be a great snack to have while watching the Super Bowl.
This is a basic recipe, so play around with it – add your own special ingredients like grated carrots or artichoke hearts.
Recipe Source: Marsha Baker / Pioneer, OH
3 cups chicken broth
2 cups diced, peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
2 cups shredded Cheddar cheese
2 cups diced cooked chicken
In a large pan, bring chicken broth to a boil. Reduce heat. Add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer 15 minutes or until vegetables are tender.
Melt butter in a medium saucepan. Add flour and mix well. Gradually stir in milk and cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth and vegetables along with chicken. Cook and stir over low heat until heated through.
Serves 6 to 8.
Recipe Source: P.Weiss
Prep/Cooking Time: 1 Hr
3 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups all-purpose flour
1 (15 ounce) can crushed pineapple
1 1/2 cups vegetable oil
2 cups white sugar
1 cup chopped walnuts
1 1/2 cups raisins
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9×5 inch loaf pans.
Sift together baking soda, salt, spices, and flour.
In a large bowl, combine ground carrots, pineapple, oil, and sugar. Mix in eggs. Blend flour mixture into carrot mixture. Mix well. Fold nuts and raisins into batter. Pour into prepared pans.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until a toothpick inserted into bread comes out clean.
Recipe Source: Alicia Ross / desperationdinners.com
When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.
How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.
8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional
Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)
Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.
Makes 8 servings (1 1/2 cups each).
Recipe Source: delicious-low-fat-recipes.com
1 and a half bunch of Vermicelli noodles (bean thread)
2 or 3 carrots
1 celery stick
2 jalapeno chilis (peppers)
2 green onions
1 tsp salt
1 Tbsp light soy sauce
3 Tbsp vinegar
4 tsp sugar
3 tsp sesame oil
Boil some water in a kettle, and place the dry noodles in a big bowl. Pour the boiling water and leave the noodles soaking till soft and tender. Drain them and rinse them with cold water.
Peel the carrots and cut into small sticks.
Gut the green onions into 1 1/2 inch strips.
In a bowl, mix the soy, sugar, vinegar, chili oil, and sesame oil. Mix well.
Mix the noodles, green onions and carrots, and mix with the sauce when ready to serve.
Recipe Source: Patricia L., Texas / campbellskitchen.com
6 boneless chicken breast halves
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese
Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.
Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.
Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.
Recipe Source: cheapcooking.com
1/2 pound spaghetti
3 Tbs oil
3 cloves garlic, minced
1 Tbs minced ginger
1 carrot, peeled and shredded or cut into matchsticks
2 cups bean sprouts (I actually used the canned ones)
1 red pepper, thinly sliced
1/3 cup tamari (aged soy sauce)
Cook and drain the spaghetti.
Heat the oil. Cook the garlic, ginger, and carrot for a minute or so, stirring often. Add the bean sprouts and bell pepper. Cook another the 2-3 minutes, stirring often. Add the drained pasta and stir. Then mix in the tamari and mix well.
Recipe Source: allrecipes.com
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin
In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles.
For Korean style fire meat, roll the meat mixture up in a leaf of red lettuce.
Recipe Source: Christine Johnson / allrecipes.com
4 pork chops
1 (10.75 ounce) can condensed tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 potatoes, quartered
4 small carrots, cut into 2 inch pieces
In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes or until tender.
Makes 4 servings.
Recipe Source: thespicebarn.com
Prep/Cooking Time: prep time: 15 minutes / cooking time: 8 minutes
a pinch Cayenne Pepper
1 tbsp olive oil
1 medium onion, finely chopped
1 jalapeno, seeds removed and minced
2 cloves fresh garlic, minced
1 can 15 oz. diced tomatoes in juice (drain away juice)
3 mild chiles, such as Anaheim or New Mexico*
1/2 cup heavy cream
1 1/2 cups (6 oz) Monterey Jack, grated
1 1/2 cups (6 oz) Cheddar (sharp or old)
1 tbsp cornstarch
Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeno and cook, until the onion is translucent (about 5 minutes, stir frequently). Add the garlic and stir for about 1 minute. Stir in the tomatoes and cook until they give off their juice (about 3 minutes). Stir in the cream and bring to a simmer — DO NOT BOIL. Reduce the heat to low. Toss the Monterey Jack and Cheddar with the cornstarch in a medium bowl. Gradually whisk the cheese into the skillet and bring to a simmer.
Transfer to a heat proof serving dish and serve hot with Tortilla chipes, broccoli florets, carrot sticks or other vegetables.
Makes 4 cups.
If you can’t find 3 mild chilies, you can substitue 1 large sweet red pepper instead.