Chinese Egg Soup

Ingredients

• Servings: 6
• 4 cups seasoned chicken broth
• 1/2 cup frozen green peas
• 1 egg, beaten

Recipe

Preparation Time: 2 mins Cook Time: 13 mins Ready Time: 15 mins


• bring chicken broth and peas to a boil in a large saucepan.
• slowly add egg to the boiling broth, stirring constantly. serve hot, garnished with chopped green onions.

Carrots With Dried Cherries

Ingredients

• Servings: 2
• 5 carrots, sliced
• 2 tablespoons butter
• 1 1/2 tablespoons honey
• 1/4 cup dried cherries

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• bring one inch of water in a medium saucepan to a boil. add carrots and cook until tender, about 10 minutes. drain and set aside.
• in the same pan, melt the butter over medium heat. stir in the honey until dissolved. add the cherries and simmer over low heat for one minute. remove from heat and stir in carrots until completely coated.

quinoa with peas and parmesan

Ingredients

• Servings: 4
• 1 (15 ounce) can diced tomatoes, drained
• 2 tablespoons white
• 2 tablespoons coconut oil
• 4 cloves garlic, minced
• 1 small onion, chopped
• 1 small stalk celery, finely chopped
• 3 1/2 cups vegetable broth
• 2 cups rinsed quinoa
• 2/3 cup grated parmesan cheese
• 1/2 cup evaporated milk
• 1 cup frozen peas, thawed
• salt to taste
• 1/2 teaspoon ground white pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). adjust oven rack to its topmost position. lightly oil a baking sheet.
• toss the diced tomatoes with the , and spread out on baking sheet. roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. when the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
• meanwhile, melt the coconut oil in a large saucepan over medium-high heat. stir in the garlic, onion, and celery. cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. pour in vegetable broth and quinoa, and bring to a boil over high heat.
• reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. stir in the parmesan cheese, evaporated milk, peas, and tomatoes. season with salt and white pepper.

popcorn salad

Ingredients

• Servings: 10
• 10 slices bacon
• 3/4 cup mayonnaise
• 1 cup diced celery
• 1 1/4 cups shredded cheddar cheese, divided
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/4 cup shredded carrots
• 2 tablespoons minced fresh chives
• 6 cups popped popcorn

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. mix well. add popcorn and stir to coat. sprinkle with remaining cheese and bacon and serve immediately.

Curried Spinach Soup

Ingredients

• Servings: 8
• 1 large potato - peeled and cubed
• 6 tablespoons olive oil
• 1/2 cup chopped green onions
• 12 cups spinach - rinsed, stemmed, and dried
• 1/3 cup all-purpose flour
• 2 teaspoons curry powder
• 4 cups chicken broth
• 1 tablespoon lemon juice
• 1 (8 ounce) carton nonfat sour cream

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place the potato in a saucepan with enough water to cover. bring to a boil, and cook until tender. drain, and set aside.
• heat 2 tablespoons of olive oil in a large saucepan or soup pot. add the green onions, and cook until tender. stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. transfer the mixture to a food processor or blender, and puree until smooth.
• heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. gradually whisk in broth so that no lumps form. return the spinach mixture to the pan, stirring to blend, along with the lemon juice. bring to a boil over medium heat, stirring constantly until thickened.
• place sour cream in a medium bowl. ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. stir this back into the pot of soup. heat through, but do not allow to boil. serve immediately.

Corn Casserole Ii

Ingredients

• Servings: 10
• 2 (8 ounce) packages cream cheese
• 1 cup butter
• 5 (15 ounce) cans white corn, drained
• 1 (12 ounce) jar diced jalapeno peppers

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place cream cheese and butter in a microwave safe 9x13 inch baking dish. microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
• mix white corn and diced jalapeno peppers with the butter and cream cheese.
• bake in the preheated oven 30 to 35 minutes.

lime pear gelatin salad

Ingredients

• Servings: 6
• 1 (.6 ounce) package sugar-free lime jell-o®
• 1 cup boiling water
• 1 (15.25 ounce) can pear halves in juice
• 1 (3 ounce) package reduced-fat cream cheese, softened
• 1 1/2 cups reduced-fat frozen whipped topping, thawed

Recipe

Preparation Time: 10 mins Ready Time: 4 hrs 10 mins


• whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. pour the mixture into the container of a blender, and add the pear halves and cream cheese. cover and blend until smooth. pour back into the bowl, and gently whisk in the whipped topping. transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. to unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert a plate.