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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: , , , , , , , ,

Herb Chuck Roasts with Vegetables

April 18, 2010 By The Recipe Mom Leave a Comment
roastveggies

What You Need:

4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts

How to Cook It:

Place the carrots, potatoes and onions into the crock pot.
Add the broth, tapioca, tomato paste and garlic and stir to blend well.
In a small bowl combine the oregano, basil, fennel, pepper, salt and thyme.
With your fingers rub the seasoning mixture into both sides of the roasts.
Place the prepared roasts over the vegetables.
Cover the crock pot and cook low for 11 hours or on high 6 hours or until tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s what makes it so budget friendly. The extra meat can be used for many other dishes. Place the leftover meat and a little of the cooking juice into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, Manhattans or any of your favorite beef main course meals.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g;
Cholesterol 89 mg; Sodium 346 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , , ,

Flavorful American Pot Roast

January 30, 2010 By The Recipe Mom 1 Comment
roastveg

roastvegWhat You Need:

3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick

How to Make It:

Preset the oven temperature to 450 degrees allowing the oven to preheat.
Use a non stick cooking spray and coat the bottom, sides and lid of a Dutch oven pan.
Spread the onions and potatoes out over the bottom of the pan.
Sprinkle with half of the salt and half of the pepper.
Season the roast with the remaining salt and pepper and place it over the vegetables.
Put the tomato paste into a mixing bowl.
Pour the beef broth and Worcestershire sauce in the bowl and whisk until blended well.
Pour half of the mixture over the meat.
Layer the carrots, then the green beans and then the mushrooms over the top of the meat.
Pour the remaining sauce over the vegetables.
Cover and bake 50 minutes or until the vegetables are tender and the meat is cooked through.

Makes 4 servings

Be sure to choose a good quality roast for a moist, tender and flavorful meal. Be careful not to over cook this dish. Overcooking will cause the roast to become tough. When the aroma of the meal is evident check the dish to see if the meat is done and the vegetables are tender then adjust your cooking time as necessary.

Preparation Time: approximately 15m minutes
Baking Time: approximately 50 minutes
Total Time: 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g

Filed Under: Beef, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Deep Fried Fritters with Apple Jelly

November 26, 2009 By The Recipe Mom Leave a Comment
friedfritters

friedfrittersWhat You Need:

1 T olive oil
1 sweet onion, halved and sliced
2 t balsamic vinegar
1/3 C of apple jelly
1/3C canned tomatoes, diced
1 T of tomato paste
1/8 t of curry powder
1/8 t of cinnamon
1/2 t salt, divided
1/8 t of pepper
2 C of baking mix
1 (11 oz.) can yellow and white corn, drained well
2 eggs, beaten lightly
1/2 C of milk
1/2 C of sour cream

How to Make It:

Place a skillet over medium heat and add the olive oil.
Stir in the onion and sauté for 5 minutes or until golden brown.
Pour in the vinegar and stir continuously for 2 minutes.
Remove from the stove and set aside.
Add the jelly to a saucepan and stir in the tomatoes and tomato paste.
Blend in the curry powder, cinnamon 1/4 tsp of salt and the pepper.
Heat the mixture 5 minutes over medium heat.
Stir in the onion and cook for 3 minutes longer.
Remove the saucepan from the heat, cover and keep warm.
Toss the baking mix and corn together in a mixing bowl.
Add the eggs, milk, sour cream and remaining salt and mix well.
In a deep fryer heat the oil to 375 degrees F.
Into the hot oil drop the batter by tablespoonfuls.
Fry the batter 1 1/2 minutes then flip.
Fry for 1 minute or until crispy brown.
Drain the fritters well on paper towels.
Serve the warm jelly on the side with the fritters.

Makes 2 dozen fritter and 1 C of jam

Add a little southern delight to your Christmas buffet by using these fritters as an appetizer. They are so good you might want to make a double batch.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , , , , , , ,

Spiced Up Ham Hash

October 16, 2009 By The Recipe Mom Leave a Comment
ham

hamWhat You Need:

1 onion, chopped
1 (14 1/2 oz.) can kidney beans, drained well
2 C of tomatoes, chopped
2 C new potatoes, diced
2 C of frozen corn
8 oz. ham, cooked and diced
2 T tomato paste
1 T Worcestershire sauce
1 T of soy sauce
1 dash of Tabasco sauce
1/2 t of salt
1/4 t of pepper

How to Make It:

Spray the bottom of the pressure cooker with cooking spray.
Place the onions, beans, tomatoes, potatoes and corn into the pressure cooker.
Layer the ham slices over the vegetables.
Stir in the tomato paste, Worcestershire, soy and Tabasco sauce.
The cooker is brought to high pressure and cook for 15 minutes.
Slowly release the pressure.
Before serving season the hash with salt and pepper.

This is great served on a cold morning. You can replace the canned beans with 2 C of quick soaked fresh kidney beans. 14 1/2 oz. cans of vegetables can be used in place of the fresh and frozen vegetables if you prefer. Be sure to drain canned vegetables well before placing them in the pressure cooker. The Tabasco sauce is optional in this recipe.

Makes 4 servings

Filed Under: Breakfast Ideas, Brunch Ideas, Pork, Recipe Cards, Recipes Tagged With: , , , , , , , , ,