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Bean Soup with Whole Wheat Pasta

June 30, 2010 By The Recipe Mom Leave a Comment
beansoup

What You Need:

2 tbsp extra virgin olive oil, divided
1 1/2 C onion, chopped
1 tbsp garlic, minced and divided
4 1/4 C of water, divided
1 (14 1/2 oz.) can fat free reduced sodium chicken broth
1 C of small whole wheat pasta
1 carrot, cut lengthwise into fourths then sliced
1 (15 oz.) can no salt cannellini beans, rinsed and drained
4 C of broccoli florets
1 zucchini, cut in half lengthwise then sliced
1 C of cut green beans
1 C fresh parsley leaves
2 tbsp Parmesan cheese, grated
2 1/2 C plum tomatoes, chopped

How to Make It:

Place 1 tsp of the oil into a heavy 5 qt. pot.
Place the pot over medium high heat and stir in the onions.
Cover the pan and simmer for 5 minutes, stirring occasionally, or until tender.
Stir in 2 tsp of the minced garlic and cook 30 seconds or until fragrant.
Pour in 4 C of the water and the chicken broth and stir well.
Bring the liquid to a brisk boil then stir in the pasta and carrots and boil for 5 minutes.
Remove 3/4 C of the cannellini beans and set aside.
Place the remaining cannellini beans into the pot.
Stir in the broccoli, zucchini and green beans.
Bring the mixture back to a brisk boil and boil for 5 minutes or until the pasta is tender.
Place the remaining cannellini beans, oil, garlic and water into the blender.
Add the parsley leaves and Parmesan cheese and puree until smooth.
Remove the soup from the heat and stir in the tomatoes and puree mixture.

Makes 4 servings

Because of the pasta this soup is a great source of protein and fiber. Use small pasta such as elbow macaroni to keep this soup light yet healthy. Serve your soup with crusty whole grain bread for a delicious lunch or dinner idea.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 15 minutes 30 seconds
Total Time: approximately 35 minutes 30 seconds

Nutritional Information: (approximate values per serving)
Calories 327; Fat 9g; Saturated Fat 2g; Carbohydrates 51g; Protein 15g; Fiber 11g;
Cholesterol 2mg; Sodium 361mg

Filed Under: Health Concious, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , ,

Moist Carrot and Squash Stuffing

November 27, 2009 By The Recipe Mom Leave a Comment

What You Need:

1/4 C of flour
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) container of sour cream
2 yellow squash, sliced
1 onion, chopped
1 C of grated carrot
1 (8 oz.) pkg. stuffing mix
1/2 C of butter, melted

How to Make It:

Whisk the flour, soup and sour cream together in a large mixing bowl.
Gently fold in the squash, onion and carrot and coat well.
Empty the stuffing mix into a separate bowl.
Pour the melted butter over the stuffing and stir until well moistened.
Smooth half of the stuffing mix into the bottom of a slow cooker.
Spread the vegetables over the stuffing.
Smooth the remaining stuffing over the top of the vegetables.
Cook covered on low 5 hours or until the vegetables are tender.

Makes 10 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 5 hours
Total Time: approximately 5 hours 15 minutes

If you want to serve something different from the traditional stuffing this is the dish to serve. Substitute zucchini for the yellow squash if you like.

Filed Under: Recipe Cards, Side Dishes Tagged With: , , , , , , , , , ,

Healthy Beef Cabbage Stew

November 3, 2009 By The Recipe Mom Leave a Comment
beef-stew

beef-stewWhat You Need:

1 lb. lean stew beef, cut into 1/2 inch cubes
1 onion, diced
1 carrot, sliced thin
5 C of water
1 leek, white part only, chopped
1 head of cabbage, cleaned and chopped
1/4 C of pearl barley
4 vegetable bouillon cubes
4 potatoes, peeled and boiled

How to Make It:

Spray the cooker
with cooking spray.
Add the beef, onion and carrots and bring the cooker to medium heat.
Cook until the beef is evenly browned.
Add the water to the cooker.
Stir in the leek, cabbage, barley and bouillon cubes.
Quickly bring the cooker to high pressure and cook 15 minutes.
Allow the pressure to drop naturally.
Place the potatoes into a large bowl and break them up with a fork.
Ladle the stew over the potatoes and serve.

Beef bouillon cubes may be used in place of the vegetable cubes to give you a hearty beef flavor.

Makes 4 servings

Filed Under: Beef, Dinner Ideas, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , , , , ,

Grilled Carrot and Onion Salad

August 6, 2009 By The Recipe Mom Leave a Comment
carrotfork

carrotforkWhat You Need:

1 3/4 lbs. potatoes, peeled and cut into sticks
3 tbsp of olive oil
1/2 tsp salt
1/4 tsp pepper
2 large carrots, cleaned and cut into sticks
1 Vidalia onion, sliced
2 tbsp of mayonnaise
2 tbsp of plain yogurt
2 tbsp of white wine vinegar
1 tsp Dijon style mustard

How to Cook It:

In a saucepan put the potato sticks and cover with water.
Bring the water to a rolling boil over medium heat.
Cover the pan, reduce the heat to low and steam the potatoes 12 minutes or until tender.
Drain the potatoes well and place them in a mixing bow.
Cover the potatoes with the 2 tbsp of olive oil.
Set the grill to medium hot heat.
Season the potatoes evenly with the salt and pepper.
In a separate bowl put the carrots and onions and drizzle with the remaining oil.
Grill the potatoes 8 minutes or until tender, turning occasionally.
Remove the potatoes and place them back in the bowl.
The carrots and onions are grilled 4 minutes or until tender, turning occasionally.
Mix the carrots and onions in with the potatoes.
Whisk together the mayonnaise, yogurt, vinegar and mustard in a small bowl until mixed well.
Pour the dressing over the vegetables and toss until well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Soups and Salads Tagged With: , , , , , , ,

Zucchini Pasta with Cheese

August 4, 2009 By The Recipe Mom Leave a Comment
zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , ,

Mixed Vegetable with Vinaigrette Dressing

July 13, 2009 By The Recipe Mom Leave a Comment
mixed-salad

mixed-saladWhat You Need:

5 red potatoes cut in small chunks
1 sweet red pepper, cut into strips
1 C of frozen corn, thawed
1 celery rib, sliced thin
1 carrot, shredded
3 green onions, sliced thin
1 1/2 C mozzarella cheese, cubed
2/3 C olive oil
1/4 C of white wine vinegar
2 cloves of garlic, minced
2 tbsp fresh thyme, minced
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp pepper

How to Make It:

Cover the potatoes with water and place over medium heat.
Bring the water to a brisk boil; reduce the heat to low and simmer 12 or until tender.
Drain the potatoes and allow them to cool to room temperature.
Place the cooled potatoes into a large serving bowl.
Toss in the red pepper, corn, celery, carrot, green onion and cheese.
Place the oil and vinegar together in a mixing bowl.
Add the garlic, thyme, salt, sugar, garlic powder and pepper and whisk until well blended.
Add the vinaigrette to the vegetables and gently toss until all the vegetables are well coated.

Makes 12 servings

Preparation Time: approximately 30 minutes

Chill this dish or serve it at room temperature either way it will hit the spot on a hot summer day

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Freezer Picnic Slaw

July 10, 2009 By The Recipe Mom Leave a Comment
purple-cabbage

purple-cabbageWhat You Need:

1 (2 lb.) head of purple cabbage, shredded
1 tsp salt
1 C of white vinegar
1/4 C of water
2 C of sugar
1 tsp celery seed
1 tsp mustard seed
1 carrot, shredded
1/2 C green pepper, chopped fine

How to Make It:

Sprinkle the shredded cabbage with the salt and allow it to stand 1 hour.
Pour the vinegar and water into a saucepan and whisk to combine.
Whisk the sugar into the mixture.
Add the celery and the mustard seed and whisk again to blend in.
Place the pan over medium heat and bring the mixture to a steady boil.
Boil the mixture for 1 minute.
Remove the mixture from the heat and let stand until room temperature.
Drain the cabbage in a colander then place in a serving bowl.
Add the carrot and green pepper and toss to combine.
When the sauce has completely cooled, pour it over the cabbage mixture and stir to coat.
Cover the bowl and freezer for at least 4 hours.
Allow the slaw to stand in the refrigerator 2 hours before serving.

Makes 10 servings

This cool refreshing slaw makes the perfect picnic slaw because it contains no mayonnaise. When ready to serve stir the slaw well to incorporate the flavors together. Green cabbage can also be used if you prefer.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , , ,