Condensed “Cream of Anything” Soup

This recipe is from Eating Well Living Thin

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper

Instructions
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.

CONDENSED CREAM OF MUSHROOM SOUP:
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.

CONDENSED CREAM OF CHICKEN SOUP:
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

CONDENSED CREAM OF CELERY SOUP
Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Broccoli-Quinoa Casserole

This recipe is from Eating Well Living Thin

One 10 oz can condensed Cream of Broccoli soup (or mushroom)

1/3 cup reduced fat mayonnaise (original called for 1 full cup. WOW.)

2 tablespoons milk

1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)

1/2 teaspoon Splenda/sugar

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked broccoli

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa & water. Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork & stir in 1/4 tsp salt.  If you add the salt before boiling the quinoa will not open up. 

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.  Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

Mixed Grains Oatmeal

This recipe is adapted from Words of Wisdom Living
Yield: 1 serving

2 Tbsp cracked whole grains (I buy a 9 grain cereal mixture at Winco in bulk)

2/3 cup water

2 Tbsp rolled oats

2 Tbsp dried fruits (optional)

2 tsp freshly ground flax seed

handful or chopped nuts

sweeter of choice

spices of choice

1/4 cup fresh berries or fruit of choice

At night add whole grains to hot tap water & let sit over night.  In the morning, bring the water/grains to a boil.  Add rolled oats and dried fruits.  Turn off heat & allow to sit for 5 minutes.  Add 2 tsp ground flaxseed & a handful of chopped nuts.  Sweeten with honey, brown sugar, grade B maple syrup, stevia, or agave.  Season with cinnamon, cardamom, nutmeg, or vanilla.  Add 1/4 cup berries or chopped fruit (apples or peaches are good).  Add orange juice or cream if you'd like.  The cream can improve absorption of fat-soluble nutrients.  

Crock Pot Tortellini Soup

Recipe adapted from Heather Likes Food

Ingredients:
1 lb. of ground sausage or chicken/turkey sausage

1 24 oz jar spaghetti sauce

8 oz sliced mushrooms

1 block (8 oz) of cream cheese or Neufchatel (less fat), cubed
4 cups of chicken broth 

16 oz bag of frozen cheese tortellini 
1 small bag of fresh spinach (I used about half of a 5 oz package, but more is better!)

Brown the sausage.  Put sausage, spaghetti sauce, mushrooms, cream cheese & chicken broth in crock pot.  Cook on low for 4-6 hrs. 

20 minutes before serving turn crock pot to high & add tortellini and spinach.  Cover and cook 15-20 minutes or until tender and hot.  Serve topped with parmesan cheese.

Serves 4-6 

*If too saucy, leave lid off for the last 20 minutes or so of cooking. 

Misty's Pork Burritos

2 pounds pork meat (she uses boneless pork rib meat)
2-3 cans Coke soda (Mtn. Dew works too)
1/4 cup brown sugar
2 cloves fresh garlic, pressed
1/4 cup water
1 can diced green chilies
1 10-ounce can red enchilada sauce
1/2 to 1 cup brown sugar
1 can green enchilada sauce

Put the pork in a heavy-duty Ziploc bag to marinate with 1 can soda and 1/4 cup brown sugar.  Marinate a few hours or overnight.

Drain marinade and put pork, 1/2 can soda, water, & garlic in slow cooker.  Cook on high for 3-4 hours or on low for 9 hours, or until it shreds easily, but don't let it get too dry.  Remove pork from slow cooker and drain any liquid left in the pot.  Shred pork.  In a food processor or blender blend 1/2 can soda, chilies, enchilada sauce and remaining brown sugar (1/2 to 1 cup to taste).   Add more soda little by little if it looks too thick.  Put shredded pork and sauce in slow cooker and cook on low for two hours.  Serve on tortillas with cheese, rice, & beans.  Top with guacamole, salsa, & cilantro ranch dressing.

Glurch (not edible)

Mix these ingredients together in a medium size bowl:

• 1 cup glue
• 3/4 cup hot water
• a few drops of food coloring

In a separate bowl mix:

• 1/2 cup hot water
• 1 tsp. Borax laundry booster

Add the Borax mixture to the glue & water mixture.  It will immediately clump together.  Squeeze the mixture until the water is all absorbed into the glurch mixture.  The more you play with it the better it gets.  Do not get on clothing or carpet.  Keep in a sealed bag or container.

Granola

5 cups old-fashioned rolled oats
1 cup wheat germ
1 cup coconut
1-1 1/2 cups chopped nuts
1 cup dried fruit of your choice (optional)
(and other ingredients of your choosing; like pepitas, quinoa, sesame seeds, etc)
2 tbsp vanilla
1 tsp almond flavoring
1 cup honey
1/2 cup coconut oil

Combine dry ingredients in a large bowl.  Combine wet ingredients in a small pan.  Heat & stir until coconut oil is melted.  Stir wet mixture into dry mixture.  Spread in a shallow baking pan and bake 45 minutes at 300 degrees F, stirring gently every 15 minutes.  Cook until golden brown and nearly dry.  Cool and store in airtight container; refrigerate.