Wingin' It Soup

This soup could easily be called Hamburger Veggie Soup, but what fun would that be? This is a throw-what-you-got-in-the-pot meal – and it’s easy on the budget too – so have fun with it. If you want to go meatless make it without the hamburger. I enjoyed this soup for lunch at a friend’s home a few years ago. I was surprised that something so simple tasted so good! For this recipe, I just threw in what I had on hand and for a kick, I added 1/2 tsp. red curry paste to my bowl of soup – yum!

Ingredients:
9 C. water
6 beef bouillon cubes
2-3 medium-sized potatoes, diced
2 carrots, sliced
1/4 onion, diced
1 clove garlic, chopped
1 tsp. dehydrated onions
3-4 green onions, sliced
3/4 C. frozen corn
1/2-1 C. hamburger, cooked with salt and pepper
Thai red curry paste, optional (about 1/2 tsp. per serving)

Directions:
Bring water and bouillon cubes to a boil and add the diced potato. Return to a boil and simmer for 10 minutes. Slice and dice the other ingredients and add them and the cooked, drained hamburger to the pot. Return to a boil, giving an occasional stir, and simmer for another 15 minutes or until potatoes and carrots are tender. Serve with rolls, toast or crackers. Serves 5-6.

Angel’s Tips: I added dehydrated onions instead of extra salt to keep the sodium lower. You could also add peas, green beans, a can of diced tomatoes and/or a cup of your favorite pasta (such as rotini or macaroni salad pasta) to the mix – add pasta at the right time (according to package directions).

Savory Cooked Carrots

Savory, simple and healthy would describe this side dish from my co-worker Cheryl Hoefler. This is a creative way to add vegetables to the dinner plate. I gave this a try the other evening, and updated the picture. I have to say, I've never tasted anything quite like it – I loved the flavor!

Ingredients:
6 C. shredded carrots (about 2 pounds)
3/4 C. chopped green onion
2 Tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. celery salt
1/4 C. butter

Directions:
In a large bowl, combine the carrots, onions, brown sugar, salt and celery salt. Place mixture in an ungreased 1-1/2-qt. baking dish and dot with butter. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

Tip: Since I had some on hand, I added 2-3 Tbsp. of chopped red onion - yum!
Also, if you think a full 6 cups of shredded carrots in this recipe won't disappear fast enough at your home, try halving the recipe, or freezing leftovers.

Green Beans with Bacon

This is a version of another recipe that Jeanette enjoys which I found on the Internet at www.cooksrecipe.com. This could be doubled for a bigger crowd.

4 slices maple-flavored bacon, diced

1/4 cup chopped onion

2 (14_ounce) cans cut green beans, drained

1 teaspoon sugar

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

In skillet fry bacon until nearly crisp. Add onion and cook until onion has softened. Add green beans, sugar, salt and pepper. Cover and cook over low heat for about 5 to 10 minutes. Serve immediately.

Makes 6 to 8 servings.

Cauliflower Crunch

(From a Pillsbury Bake-Off cook-booklet)
3 Tablespoons olive or Vegetable oil
8 sun-dried tomatoes, cut into strips
2 garlic cloves, minced
1 (4.5-oz.) can chopped green chilies, drained
2 (10-oz.) pkg. frozen cauliflower in cheese flavored sauce, thawed
1/4 cup plain bread crumbs
1/4 grated Parmesan cheese
Heat oven to 400 degrees F. Heat 1 tablespoon of the oil in medium skillet over medium heat until hot. Add tomatoes, garlic and green chilies; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Spread in bottom of ungreased 9- or 10-inch quiche dish or glass pie pan. Top with thawed cauliflower with cheese mixture.
Bake at 400 degrees F. for 20 to 22 minutes or until edges are bubbly and bread crumbs are golden brown.
4 (3/4 cup) servings.

Twice-Baked Cauliflower

(6 servings, recipe adapted slightly from The Low Carb gourmet.)
1 large head cauliflower
4 oz. low fat cream cheese (do not use fat free)
1 T butter (optional, original recipe called for 2 T and next time I would leave out the butter)
1/2 cup low fat sour cream (do not use fat free)
1/4 cup minced green onions
1/4 cup freshly grated parmesan cheese
6 slices bacon, cooked very crisp and crumbled
1 cup reduced fat sharp cheddar cheese
(I used Kraft 2% milk sharp cheddar)
Preheat oven to 350 F. Cut out stem and core from cauliflower, and cut into small pieces. Cook in large pot of boiling water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, butter (if using), sour cream, green onion, Parmesan, and 3/4 of the bacon.
Spread evenly in an 8 X 8 inch glass casserole dish. Sprinkle with cheddar cheese and reserved bacon. Bake 30-35 minutes, or until hot and bubbly.
From, kalynskitchen.blogspot.com/

Oven French Fries

French fries are something I try to avoid, but you don’t have to hide from these ones. They are healthy and delicious! This comes from “The American Heart Association Cookbook.”


4 medium potatoes
1 tablespoon oil


Preheat oven to 475 degrees.

Peel potatoes and cut into long strips about 1/2 inch wide. Dry strips thoroughly on paper towels. Toss in a bowl with oil as if making a salad.

When strips are thoroughly coated with the oil, spread them in a single layer on a cookie sheet and place in preheated oven for 35 minutes. Turn strips periodically to brown on all sides. If a crispier, browner potato is desired, run under broiler for a minute or two. Sprinkle with salt before serving.

Makes 6 servings.

Approximately 80 calories per serving.