Super Simple Soup
1liter. Beef Broth
800g. Can of whole tomatoes
800g. can of diced tomatoes
400g. Green Beans
400g. Carrots
170g. Tomato Paste
120g. Mushrooms
Salt, Pepper, Onion Powder and Garlic to Taste
This wonderfully delicious soup is so super simple! All you need is a pot, a spoon and a can opener. Combine all ingredients in a large pot, bring to boil. Turn heat to medium low and simmer for 15 minutes.
Makes 12 under 100 calorie servings.
Savory FREE Soup
2 Medium Onions, Chopped
4-6 Garlic Cloves, Chopped
1 liter of Beef Broth
170g of Tomato Paste
2 Cups Cabbage, Chopped
800g. Can of Diced Tomatoes
400g. Green Beans or 2 Cups Fresh
400g. Can of Carrots or 2 Cups Fresh Baby Carrots
1 Cup Celery, Chopped
1 Cup Fresh Cauliflower Florets
Salt, Pepper, Onion Powder and Garlic Powder to Taste
In a large pot, place onions, garlic, cabbage and 1 cup of beef broth. Boil on high 5-10 minutes. Add remaining ingredients and bring back to a boil. Turn heat to medium low and simmer for 30-40 minutes or until vegetables are soft.
Makes twelve servings.
Simple Japanese Onion Soup
1 Celery Stalk, Chopped
1 Small Onion, Chopped
1 Carrot, Chopped
1 Teaspoon Fresh Ginger Root, Grated
1/4 Teaspoon Fresh Garlic, Minced
2 Tablespoons Chicken Stock
3 Teaspoons Beef Bouillon Granules
2 Cups Fresh Mushrooms, Thinly Sliced
2 Quarts Water
4 Tablespoons Fresh Chives, Chopped
In a large stockpot, place celery, onion, carrot, ginger, garlic, and one cup of the mushrooms. Next add chicken stock, beef bouillon and water. Bring to a rolling boil. Cover pot and reduce to medium low heat. Cook for 1 hour. Place the remaining mushrooms (1 cup) into a separate pot. Place a strainer over this pot. Pour your boiled mixture into this pot letting just the liquid come through. Discard the strained vegetables. Divide soup into four Asian type bowls and sprinkle the fresh chives on top. Serve immediately with Asian type soup spoons.
Makes 4 servings.
Susie’s Salad
1 Cucumber, Chopped
1 Ripe Tomato, Chopped
1 Small Purple Onion, Chopped
Red Wine Vinegar to taste
Lemon Juice, Fresh Squeezed
Salt, Pepper and Garlic Powder to taste
In a medium bowl, toss all ingredients. Either serve immediately or let
Marinate for 1 hour.
Makes one serving.
Sizzling’ Salsa
3 Large Vine Ripened Tomatoes, Chopped
1 Large White Onion, Chopped
3 Green Onions, Chopped
3-6 Garlic Cloves, Chopped
4 Fresh Jalapeno Peppers, Chopped With Seeds
1/4 Cup Parsley, Chopped
1 Lime, Juice Only
Cayenne Pepper to taste
Chili Pepper to taste
Salt and Pepper to taste
Hot Sauce to taste
Combine all ingredients in a medium bowl. Allow to marinate for 30 minutes
to one hour.
Makes four servings.
Super Tasty Spinach Salad
4 Cups Fresh Baby Spinach
1 Large Vine Ripened Tomato, Chopped
6 Fresh Mushrooms, Sliced
1 Cucumber, Sliced
1 Roasted Red Pepper
8 Caper Berries
1 Red Onion, Cut into Rings
2 Tablespoons Red Wine Vinegar
Juice of 1 Fresh Lemon (Optional)
Salt and Pepper To Taste
Place spinach on a large plate. Arrange remaining vegetable ingredients on top of the spinach. Sprinkle salad with vinegar, lemon, salt and pepper in that order.
Add 2 small hard boiled eggs or 30g of your favorite cheese for about 100 calories.
Scrumptious Spinach Stuffed Mushrooms
Non-Stick Cooking Spray
12 Large Mushrooms
¼ Cup Water
½ Cup Beef Bouillon
1 Teaspoon Beef Stock
1 Medium Onion, Chopped
4 Garlic Cloves, Minced
30g Package Frozen Chopped Spinach, Thawed
Salt & Pepper to taste
Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with non-stick cooking spray. Wash mushrooms and remove stems. Finely chop stems, set aside. Arrange mushroom caps in baking dish. Bring bouillon and beef base to boil in a medium saucepan. Add onion and garlic, sauté for 5 minutes or until onions are translucent.
Add spinach, mushroom stems, salt and pepper, cook on medium for another 2-3 minutes. Remove from heat. Generously stuff each mushroom with mixture. Bake for 30 minutes or until lightly browned.
Makes 4 servings.
Greek Salad Lettuce Wraps
1 Large Head of Iceberg Lettuce
1 Large Vine Ripened Tomato, Chopped
1/2 Cup Sun Dried Tomatoes, Chopped
1 Cucumber, Chopped
1/2 Green Pepper, Chopped
3 Tablespoons Capers
1 Green Onion, Chopped
1 Tablespoon Red Wine Vinegar
1 Tablespoon Lemon Juice
Salt and Pepper To Taste
Wash and core lettuce, soak in ice water for 30 minutes. Dry lettuce, remove 6-8 outer leaves, wrap in paper towels and refrigerate. Chop 1/2 of the remaining lettuce and place in a medium mixing bowl. Add remaining ingredients, toss until well blended. Chill mixture for 1 hour. Place 2-3 heaping tablespoons of filling in the center of each lettuce leaf. Wrap and tuck corners under.
Makes six servings.
Bodacious “Beef” Stew
2 Medium Potatoes, Cut Into pieces
2 Cups Beef Broth
1 Teaspoon Mazina
1 Tablespoon Beef Stew Mix
1 Tablespoon Beef Base
Pepper to taste
4 Garlic Cloves, Minced
2 Medium Onions, Chopped
4 Medium Onions, Cut Into Large Pieces
6 Medium Carrots, Cut Into Large Pieces
3 Celery Stalks, Cut Into Large Pieces
1 Cup White Mushrooms
3 Cups Portabella Mushrooms, Cut Into Large Pieces
Place potatoes in a medium pot of salted water (or beef broth), bring to a boil. Cover, reduce heat and cook until tender crisp, about 10 minutes. Drain and set aside. In a medium bowl, whisk beef broth, mezina,& beef stew mix, beef base and pepper together. Place 1/4 cup of this mixture in a large stew pot. Add garlic and the chopped onions, sauté for 5-10 minutes or until mixture is caramelized. Add remaining broth mixture. Add the remaining onion, carrots, celery and rutabagas, bring to a boil. Reduce heat to low, cover and simmer 20 minutes. Add mushrooms and continue to simmer 5-10 minutes or until vegetables are tender.
Makes 8 servings.
Savory Vegetable Soup
1kg Beef Broth
2 Medium Onions, Chopped
4-6 Garlic Cloves, Chopped
2 Cups Cabbage, Chopped
170gr. Can of Tomato Paste
2 Cups Cabbage, Chopped
800gr Can of Diced Tomatoes
410gr Can of Green Beans or 2 Cups Fresh
410gr Can of Carrots or 2 Cups Fresh Baby Carrots
1 Cup Celery, Chopped
1 Cup Fresh Cauliflower Florets
Salt and Pepper To Taste
In a large soup pot, place 1 cup of the beef broth, onions, garlic and cabbage. Boil on high 5-10 minutes. Add remaining ingredients and bring back to a boil. Turn heat to medium low and simmer for 30-40 minutes or until vegetables are soft.
Makes 8 servings.
Delectable Mousakka
2 Medium Potatoes, Sliced Rounds
2 Medium Eggplants
1 Quart Chicken Stock
4 Whole Garlic Cloves
1 Head of Cauliflower, Cut Into Florets
1 Tablespoon of Ingrid Parmans Seasoning
Popcorn Seasoning Nacho Cheddar
Zesty Spaghetti Sauce
Preheat oven to 350 degrees F. Place the potatoes in a medium pot of salted boiling water, drain and set aside. Cut eggplant into 1 inch slices, salting as you go. Place in colander to drain. Place chicken stock in a large pot. Add cauliflower and garlic, bring to a boil. Boil the cauliflower 10-15 minutes or until very soft. Place the cauliflower and garlic in a food processor, add popcorn seasoning and 1/4 cup of the chicken stock. Process the cauliflower until very smooth. Set aside. This will be used as a topping for your mousakka. Grill rutabaga rounds and eggplant rounds on a charcoal or gas grill for 10 minutes each side. Spray a casserole dish with non-stick spray.
Layer the dish as follows: Potato, eggplant, Zesty Italian Sauce; rutabaga, Zesty
Italian Sauce, eggplant until you have used up all your ingredients. Top the mousakka with the cauliflower mixture. Bake at 350 degrees for 1 hour or until topping is golden brown.
Makes six servings.
Zesty Spaghetti Sauce
1/2 Cup Beef Stock
2 Medium Onions, Chopped
1 Green Bell Pepper, Chopped
5 Garlic Cloves, Minced
410gr. Can of Petite Diced Tomatoes
410gr Can of Diced Tomatoes
425gr Can of Tomato Sauce
340gr Tomato Paste
1 Tablespoon McCormick Thick & Zesty Spaghetti Sauce Mix
2 Cups Water
2 Tablespoons Vinegar
Salt, Pepper and Italian Seasonings To Taste
Put beef stock in a large pot, bring to a boil. Add onions, bell pepper and garlic.
Sautee for 5-8 minutes or until onions have caramelized. Add remaining ingredients, bring to a boil. Cover, turn to medium low and simmer 1-2 hours.
Japanese Stir Fry
1/2 Cup Beef Stock
1 Teaspoon Better Than Bouillon™ Beef Base
1/4 Cup Soy Sauce
4 Garlic Cloves, Minced
4 Medium Onions, Chopped
2 Teaspoons Fresh Ginger, Minced
2 Cups Broccoli Florets
2 Cups Chinese Cabbage, Chopped
1/2 Cup Snow Peas
2-3 Carrots, Sliced
Place beef stock, beef base and soy sauce in a Wok, bring to a boil. Add garlic, onions and ginger. Sautee 5-10 minutes or until mixture is caramelized. Add remaining ingredients and stir-fry constantly for 12-15 minutes or until vegetables are tender crisp. Cook longer if you like your vegetables well done.
Throw in 2 oz. sliced chicken for about 100 calories and you have a scrumptious meal!
Broccoli Cheese Casserole
1/2 Cup Chicken Broth
1 Large Sweet Onion, Finely Chopped
5 Garlic Cloves, Minced
1 Head of Cauliflower, Cut Into Florets
3 Tablespoons Kernel Seasons™
Popcorn Seasoning Nacho Cheddar
1/2 Teaspoon Butter Flavoring - FREE
2 Bunches of Broccoli, Cut Into Florets
3 Yellow Squash, Grated
3 Portabella Mushrooms, Chopped
Salt and Pepper To Taste
Preheat oven to 350 degrees F. In a medium pan, bring chicken broth to boil, add onion and garlic. Sautee 5-10 minutes or until mixture is caramelized. Set aside. Boil cauliflower in salted water (or chicken broth) for 10-15 minutes or until very soft, drain. Place the onion mixture, cauliflower, 2 tablespoons of the popcorn seasoning and butter flavoring in a food processor. Process until very smooth. Boil broccoli in salted water (or chicken broth) for 8 minutes or until tender crisp, drain. In a large mixing bowl, place the cauliflower mixture, broccoli, yellow squash, mushrooms, salt and pepper, toss well. Place mixture in a casserole dish. Sprinkle the remaining popcorn seasoning on top. Bake at 350 degrees for 20-25 minutes.
Broccoli With Cheese Sauce
1 Head of Cauliflower, Cut Into Florets
4 Garlic Cloves
1/2 Cup Chicken Broth
1 Small Onion, Grated
1 Tablespoon Kernel Season’s™ Popcorn Seasoning - FREE
1/2 Teaspoon Butter Flavoring
Salt and Pepper To Taste
1 Large Bunch of Broccoli, Cut Into Florets
Boil cauliflower and garlic in salted water (or chicken broth) for 10-15 minutes or until very soft, drain. Place cauliflower, garlic, chicken broth, onion, popcorn seasoning and butter flavoring in a food processor. Process until very smooth, set aside. Boil broccoli in salted water (or chicken broth) for 5-10 minutes or until desired doneness, drain. While broccoli is boiling, place the cauliflower mixture in a small pan. Whisk over medium heat for 2-3 minutes until the consistency of cheese sauce. Place broccoli in a serving dish, top with cheese sauce. Serve immediately.
Makes six servings.
Roy’s Zesty Salsa
4 Medium Vine Ripened Tomatoes, Chopped
1 Onion, Chopped
1 Jalapeno Pepper, De-Seeded, Mince
1/2 Yellow Bell Pepper, Chopped
1/2 Red Bell Pepper, Chopped
1/2 Orange Bell Pepper, Chopped
2 Garlic Cloves, Minced
3 Tablespoons Fresh Parsley, Minced
Salt and Pepper To Taste
Juice of 1 Lime
Combine all ingredients in a medium bowl. Refrigerate at least 1 hour before serving.
Makes eight servings.