Acorn Squash Soup
Acorn Squash Soup Print Type: Appetizer/Snack Ingredients 3 acorn squash 3 carrots, scraped and sliced 1 medium onion, sliced 3 1/2 cups canned ready-to-use 99% fat free chicken broth, divided 1/3 cup water, divided 2 tablespoons butter 1 tablespoon all-purpose flour 1/3 cup sherry 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon ground nutmeg 1/8 teaspoon paprika Dash of ground all spice Dash of ground red pepper 1 cup fat free half-and-half Garnish: fresh thyme...
Read More5 Hour Stew
5 Hour Stew Print Type: Stew Author: Jan Tilley Ingredients 2 pounds USDA select boneless rump roast 2 cups carrots, sliced 2 cups potatoes, cubed 2 cups celery, chopped 2 cups onion, chopped 2 cups V8 juice + 4 cups water 2 tablespoons Worcestershire sauce 2 teaspoons each sugar and salt 2 bay leaves 3 tablespoons minute tapioca Instructions Cut roast into 1-inch cubes Mix all ingredients together in large oven-proof casserole. Bake at 250 degrees for 5 hours. Remove bay...
Read MoreChicken Tortilla Soup
Chicken Tortilla Soup Print Ingredients 4 cups chicken broth 4 tablespoons fresh lime juice 1 cup chopped avocado 2 cups chicken, lightly chopped 1 cup chopped tomato 1/4 cup minced red onion 1/4 cup minced fresh cilantro 1/2 cup shredded sharp cheddar 1 tablespoon minced fresh jalapeno pepper 12 tortilla chips Instructions In large saucepan, bring chicken stock and 2 tablespoon of lime juice to a boil. Toss the avocado with the remaining 2 tablespoons lime juice in a medium...
Read MoreFollow Me
