Vegetable Beef Soup

Here is a nice easy and tasty soup that has no quilt

Ingredients

• 1 pound beef top sirloin steak, cut into 1/2-inch cubes
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 2 cans (14-1/2 ounces each) beef broth
• 2 cups cubed peeled potatoes
• 1-1/4 cups water
• 2 medium carrots, sliced
• 1 tablespoon onion soup mix
• 1 tablespoon dried basil
• 1/2 teaspoon dried tarragon
• 2 tablespoons cornstarch
• 1/2 cup white wine or additional beef broth ( I use beef broth)

Directions

• Sprinkle steak with 1/8 teaspoon pepper. In a Dutch oven, brown steak
• in batches in oil over medium heat. Add the broth, potatoes, water,
• carrots, onion soup mix, basil, tarragon and remaining pepper; bring
• to a boil. Reduce heat; cover and simmer for 20-25 minutes or until
• vegetables are tender.
• In a small bowl, combine the cornstarch and wine until smooth; stir
• into soup. Bring to a boil; cook and stir for 2 minutes or until
• thickened. Yield: 7 servings.

Nutrition Facts: One serving (1 cup) equals 192 calories,  6 g fat (2 g saturated fat), 44 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Roasted Vegetable Soup

Here is a nice little soup to try for a cold and blustery day like today

1 large parsnip, peeled, thinly sliced

2 large  carrots, peeled, thinly sliced

1 large red pepper, cut into 1/2-inch chunks

1 large  sweet potato, peeled, cut into 1/2-inch chunks

1/4 cup KRAFT Light House Italian Dressing

2-1/2 cups  fat-free reduced-sodium chicken broth, divided

1 can (15 oz.) cannellini beans, rinsed

1/2 tsp.  freshly ground black pepper

1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend

1/4 cup  chopped fresh basil

Make It

HEAT oven to 375ºF.
SPREAD vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until vegetables are tender, stirring after 20 min.
ADD 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and basil.

* Made with quality cheeses crafted in the USA.

 

Substitute

Substitute Italian parsley for the basil.

Calories  280 Total fat  7 g Saturated fat  3 g Cholesterol  15 mg Sodium  790 mg Carbohydrate  40 g Dietary fiber  12 g Sugars  8 g Protein  17 g Vitamin A  270 %DV Vitamin C  50 %DV Calcium  50 %DV

Iron  15 %DV

 

Brown Sugar-Glazed Beets

Here is a tasty lowfat recipe to give a try

Ingredient
3 tbsp dark brown sugar
2 tbsp orange juice
1 tbsp unsalted butter
1/4 tsp salt
1/4 tsp pepper
3 cups of steamed beets 1 inch cubes

Prep
first steam beets, then combine brown sugar, orange juice, butter, salt and pepper. cook over medium heat, until sugar and butter mel. and starts to bubble. stur in beets and cook until liquid evaporates about 6 to 8 minutes.



Nutrition
74 calories, 2 g fat, 5 mg cholestrol, 14 g carb, 1 g of protien, 2 g fiber, 164 mg sodium, 276 potassium

Fire Roasted Tomato Basil Bisque Recipe

Fire Roasted Tomato Basil Bisque Recipe

Ingredients

• 1 – 28 oz can tomato sauce
• 2 – 14 oz cans fire roasted tomatoes
• 1 large bunch fresh basil, torn
• 1 quart chicken or vegetable stock
• 1/4 cup cornstarch
• 1/2 cup water
• 1 cup milk
• 3 tablespoon sugar
• salt and pepper
• 1 clove garlic, finely chopped
• 1/2 medium onion, finely chopped
• olive oil

Method
1. Preheat large soup pot. Drizzle with olive oil. Add onions. Saute over medium heat until translucent. Add garlic and saute for just a minute more. Add tomato sauce, fire-roasted tomatoes, vegetables stock, sugar to pot. Salt and pepper soup to taste.
2. Bring to a boil and reduce to a simmer. Simmer for 15 – 20 minutes. Combine 1/4 cup cornstarch and 1/2 cup water in a small bowl. Mix to combine. Add to soup and bring to a simmer. Soup will thicken. Add milk and basil. Heat through, but don’t boil again. Turn heat off and serve.

Bean & Barley Chili, for the cold weather

Nothing like a bowl of warm chili for the cold weather, we are about to get, predicting a chance of 1 to 3 inches of snow possible down here in the deep south.

 

Ingredients

• 2 cups dried pinto beans
• 1 tablespoon canola oil
• 2 large onions, finely chopped
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 6 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 6 cups water
• 1 bay leaf
• 4 dried mild New Mexico Chile's, stemmed and seeded ( I sub 2 tbsp of chili powder)
• 1 cup vegetable broth, or reduced-sodium chicken broth
• 1 28-ounce can plum tomatoes, drained and chopped
• 1/2 cup pearl barley
• 1 teaspoon salt
• 4 teaspoons cider vinegar
• 1/2 teaspoon sugar
• Freshly ground pepper, to taste

Preparation

1. Soak beans in cold water in a large pot for at least 8 hours or overnight. (Alternatively, cook beans in boiling water for 2 minutes. Cover and set aside for 1 hour.) Drain and rinse beans.
2. Heat oil in a Dutch oven over medium heat. Add onions, carrots and celery; cook, stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute.
3. Add water, bay leaf and beans; bring to a simmer. Skim foam from surface. Cover and simmer over low heat, stirring occasionally, for 1 1/4 hours.
4. Meanwhile, lightly toast Chile's in a heavy dry skillet over medium-low heat. Transfer to a plate and let cool; tear into several pieces.
5. Bring broth to a simmer in a small saucepan. Remove from heat and add Chile's; cover and let soften, turning several times, for 30 minutes. Transfer Chile's and broth to a blender or food processor and puree until smooth.
6. When the beans have simmered for 1 1/4 hours, add Chile puree, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more.
7. Remove bay leaf. Season chili with vinegar, sugar, pepper and salt. Serve with Avocado Salsa, if desired.

I am a dessert kind of a girl! peanut butter pie

Peanut butter pie

1 chocolate pie crust
1 pkg. French Vanilla sugar-free pudding
1 3/4 cups skim milk
2 tablespoons peanut butter

Combine milk and pudding mix. Stir in peanut butter and it will be thicker. Place in pie crust. Add low fat whipped topping. Refrigerate for two hours.

195 Calories; 11g Fat (50.2% calories from fat); 6g Protein; 19g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 2 Fat.

My hubby got me a steamer

Fed ex brought me a steamer thursday nite, my hubby surprised me, now I know why I married that man. I steamed some green beans for lunch yesterday and they were so good, just added some season salt. Yummy