Sunday, January 20, 2013

Garlic Butter

        
                
                
                                 
               
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

This is very yummy!!

Christy

Wednesday, January 16, 2013

Sweet Pulled Pork

Put pork loin or pork chops in crockpot.
Add 1/2 cup brown sugar and 1 cup salsa. (adjust if bigger pork loin)
Cook all day.
Shred pork with forks.
Add water if needed.

Delicious!!

from Jeremy



Monday, January 14, 2013

Loaded Potato Soup

 
 
Number of Servings: 8

Ingredients

    Soup:
    2 teaspoons canola oil
    1 large onion, chopped
    2 cloves garlic, smashed and chopped
    3 stalks celery, chopped
    1 yellow bell pepper, chopped
    1/2 teaspoon black pepper
    1/2 teaspoon dried thyme
    1 tablespoon all-purpose flour
    5 Russet potatoes, peeled and diced
    1 quart homemade or low sodium chicken or vegetable stock
    1 bay leaf
    1 ear corn cooked or 1/2 cup frozen kernels
    1/4 teaspoon cayenne pepper

    Toppings:
    8 cherry tomatoes, diced
    2 Tablespoons plus 2 teaspoons reduced-fat sharp cheddar cheese, shredded

    Directions

    This is not your traditional potato soup recipe. This soup is loaded down--with nutrition not fat! A loaded baked potato can have 460 calories each, and potato soup has gobs of salt. 

    Heat a saucepan to medium-low, add the oil, then add the onions once the oil warms. Sweat the onions for 3-4 minutes (to soften them; you don't want them to brown). Add the garlic, celery and bell pepper and cook another 3-4 minutes, until the vegetables are tender. Stir in the flour using a wooden spoon, and cook for 1 minute to remove the raw flour taste. Add the pepper, bay leaf and thyme, then slowly pour in the stock and the potatoes, stir and cover. Simmer for 30 minutes.

    After 30 minutes, remove the bay leaf and add the corn and cayenne pepper. Using an immersion blender or food processor, puree the soup until smooth.
    If you want a thinner soup, add more stock.

    Ladle the soup into bowls. Garnish each one cup serving with 1 cherry tomato chopped, 1 teaspoon sharp cheese.

    Serving Size: Makes 8 one-cup servings.
     
    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 167.9
    • Total Fat: 2.1 g
    • Cholesterol: 2.0 mg
    • Sodium: 49.9 mg
    • Total Carbs: 32.0 g
    • Dietary Fiber: 4.5 g
    • Protein: 4.9 g
        Sparkpeople: Chef Meg

Creamy Chicken Tomato Soup


Creamy Chicken Tomato Soup
 
1 onion
2 cloves garlic
3 stalks celery
2 cups bell peppers (any color)
3 cups baby carrots
3 cups cooked, shredded chicken
6 cans (14.5 oz) diced tomatoes
2 cans (12 oz) tomato paste
Cholula Hot Sauce
Cajun Seasoning
Salt
Pepper
Cheese
Sour Cream
 
Saute onion, garlic, celery, bell peppers until tender.
Steam carrots in microwave about 5 minutes until soft.
Blend everything carefully and return to pan.
Blend tomatoes and tomato paste and add to pan.
Add shredded chicken.
Season with salt, pepper, Cajun Seasoning, and Cholula Hot Sauce.
Heat and serve in bread bowls.
 
Garnish with cheese and sour cream.
 
Christy Perkins

Wednesday, January 2, 2013

Viva la Chicken

6 Cans    Cream of Chicken soup  (10 3/4 oz.)
1 Jar       Salsa (4 lb)
4 Chicken Breasts (cooked and cubed)
2 Cans    Green Chili Enchilada Sauce (large)
1 Can (Enchilada)   Milk
Mix all together in pan.
Stir in to mixture, 2 bags (13 oz) crushed tortilla strips
Top with Cheese

Cook 1/2 hour at 350*

Christy Perkins

Hot Chocolate

10 Cups Powdered Milk or 1 lb. Box
3 Cups Powdered Sugar
6 Cups Nestle Quik
3 Cups Creamer

Mix together in large container.
Add 1/3 cup mix to 1 cup hot water.

Christy Perkins