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Diced Tomato and Shallot Soup

June 22, 2010 By The Recipe Mom 1 Comment
tomatosoup

What You Need:

2 tsp light butter
3/4 C of shallots, chopped
1 (28 oz.) can diced tomatoes
2 Tbsp tomato paste
1 (14 1/2 oz.) can fat free reduced sodium chicken broth
2 Tbsp fresh dill, chopped

How to Make It:

Melt the butter in a saucepan over medium heat.
Stir in the shallots; reduce the heat to low and cover the pan.
Cook the shallots for 5 minutes, stirring often or until tender.
Add the tomatoes along with their juice and the tomato paste.
Pour the broth into the pan and stir to blend in well.
Return the heat to medium and bring the soup to a boil.
Reduce the heat to low and simmer the soup for 5 minutes or until heated through.
Stir in the dill just before serving.

Makes 6 servings

This light but tasty soup is a great side kick to any sandwich. For an even healthier lunch serve this soup with a light salad. Remember soup is not only a comfort food but can provide nutrients and vitamins our bodies need to stay healthy. If you prefer you may use regular butter and regular chicken broth and onions may be used in place of the shallots.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 439; Fat 1g; Saturated Fat 0g; Carbohydrates 9g; Protein 2g; Fiber 1g;
Cholesterol 2mg; Sodium 666mg

Filed Under: Health Concious, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , ,

Almond Laced Green Beans

June 13, 2010 By The Recipe Mom Leave a Comment
greenbeans

What You Need:

1 1/2 lbs. fresh green beans stem ends removed
1/2 C almonds, chopped
1 tbsp olive oil
2 shallots, sliced
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Place pan filled 2/3 full of water over medium high heat.
Add a pinch of salt and bring the water to a full boil.
Place the beans into the boiling water and cook for 15 minutes or until crisp tender.
Drain the beans, rinse with cold water and drain them well.
Toast the almonds for 3 minutes in a dry skillet shaking the skillet occasionally as they toast.
Remove the almonds to a bowl.
Pour the oil into the same skillet and heat over medium low heat.
Add the shallots and cook 5 minutes or until tender, stirring them often.
Add the beans to the skillet and sprinkle the almonds over the top.
Season the beans with the salt and pepper.
Cook for 2 minutes or until hot all the way through.

Makes 6 servings

There’s nothing like a good pot of fresh green beans to brighten your meal. These are no exception. Green beans are a great source of vitamins and almonds are very healthy for us. Frozen green beans may be used if you prefer just let them thaw before cooking them and adjust your cooking time to about 5 minutes. Try these beans as a side dish to any of your favorite main course meats.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 25 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per serving)
Calories 122; Fat 9g; Saturated Fat 1g; Carbohydrates 11g; Protein 4g; Fiber 3g;
Cholesterol 0mg; Sodium 104mg

Filed Under: Health Concious, Kid Friendly, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , ,

Fruited Beef Pot Roast

April 4, 2010 By The Recipe Mom Leave a Comment
roast

roastWhat You Need:

1 (17 oz.) pkg. refrigerated cooked beef roast with juice
1 T of butter
2 T shallots, minced
2 T of tarragon vinegar
1 C fresh apple wedges
1 C fresh peach wedges

How to Make It:

Reserve the juice from the roast in a mixing bowl.
Place the butter into a skillet over medium heat.
When the butter has melted stir in the shallots and cook for 1 minute.
Reduce the heat to low and add the roast to the skillet.
Cover and cook the roast for 10 minutes or until heated through.
Add the vinegar to the reserved roast juice and whisk to combine.
Pour the mixture over the meat.
Place the apple and peaches along the sides of the meat in the skillet.
Cover and cook for 2 minutes.

Makes 4 servings

This throw it together pot roast is well worth the short time it takes to fix. Mix and match your fruits such as pears and plums to make this quick meal a family favorite.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)
Calories 230; Fat 8g; Saturated Fat 3g; Carbohydrates 15g; Fiber 2g;
Protein 23g; Cholesterol 72 mg; Sodium 386 mg

Filed Under: Beef, Dinner Ideas, Recipe Cards, Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , ,

Chili Pepper Mushroom Millet

October 24, 2009 By The Recipe Mom Leave a Comment
chili-peppers

chili-peppersWhat You Need:

10 button mushrooms, cut in half
2 T of mild chili pepper, chopped
2 T shallots, chopped
2 C of chicken broth
1 C of millet grain
3 Roma tomatoes, chopped
1 C cilantro, chopped
1/2 t of salt

How to Make It:

Spray the cooker lightly with a non stick cooking spray.
In the sprayed cooker place the mushrooms, chili peppers and shallots.
Brown the ingredients 5 minutes on medium heat.
When the ingredients are browned pour the chicken broth over the top.
Stir in the millet and bring the cooker to high pressure.
Cook for 10 minutes.
Release the pressure for 10 minutes on its own.
The tomatoes and cilantro are stirred in.
Sprinkle with the salt and stir to combine.

This goes great with any type meat and is quite a colorful dish. Millet is a soft grain that can be found in most grocery stores.

Makes 4 servings

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