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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/11/07 1:03 P

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emoticon
HI BUNNY!

I LOVE COLLECTING LO-SO RECIPES,AND THIS SITE LOOKS GREAT. YOU'RE A GOOD TEAM MATE!

SANDY emoticon

Edited by: IT*SNEVER2LATE at: 11/11/2007 (13:04)
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GREATCOP0193's Photo GREATCOP0193 SparkPoints: (0)
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11/11/07 3:49 A

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Hi Sandy, it's Bunny, Greatcop0193, for your low sodium recipes go to www.allrecipes.com they have 2786 recipes for low sodium.

When you get to there page type in low sodium and it will pop up. You can change servings, get nutrition info and save recipes. Great site.
emoticon emoticon emoticon Bunny

Bunny

Jer 29:11 For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future. Jer. 29:12 Then you will call upon me and come and pray to me, and I will listen to you. Jer. 29:13 You will seek me and find me when you seek me with all your heart.

The Lord is with us at all times. Praise Him.


 
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11/10/07 11:19 A

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Hiya, Sandy. Thanks for the welcome!
Lily is Burman.

"Whatever you can do or dream you can, begin it. Boldness has genius, power, and magic in it."

-Johann Wolfgang von Goethe

There is no better appetite suppressant than FOOD.

-ME


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SLASALLE's Photo SLASALLE SparkPoints: (169,240)
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11/9/07 5:35 P

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Oh no. I wanted to make soup this weekend, but we now have so many great new recipes to choose from, I can't decide which to try. I guess I could get TWO in - one Saturday, one Sunday!! Thanks to everybody for sharing their soup recipes.

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/9/07 5:17 P

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The Turkey-noodle sounds delish, too!
Is your kitty a Si or a Hi?

Sandy

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(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/9/07 5:15 P

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Hi FIT! emoticon

Split Pea is one of my faves,also. But I've never made it without ham. I'll try it your way!

Sandy emoticon

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11/9/07 1:30 P

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And in keeping with the cooking for one or two theme of this group:

Turkey Noodle Soup

2 cups water
3/4 cup cubed, cooked turkey breast
1 celery rib with leaves, sliced
1/4 cup chopped onion
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon pepper
1 bay leaf
1/2 cup cubed, peeled potato
1/4 cup frozen peas
1/4 cup uncooked yolk-free wide noodles
Dash browning sauce, optional

In a large saucepan, combine the first nine ingredients. Reduce heat; cover and simmer for 10 minutes or until celery is tender. Add the potato, peas and noodles; cover and simmer 15 minutes longer or until potatoes are tender. Discard bay leaf. Stir in browning sauce if desired. Makes 2 servings.

1 serving (1-1/2 cups):
156 calories
1 g fat
45 mg cholesterol
659 mg sodium
18 g carbohydrate
3 g fiber
19 g protein

"Whatever you can do or dream you can, begin it. Boldness has genius, power, and magic in it."

-Johann Wolfgang von Goethe

There is no better appetite suppressant than FOOD.

-ME


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11/9/07 1:20 P

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Mmmmmmm, I loooooove soup...Can't wait to try out that roasted tomato-corn chowder (substituting vegetable broth, of course). Sounds nummy.
My favorite soup is split pea, so here's a great recipe from Taste of Home's cooking light:

Vegetarian Split Pea Soup

6 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped
1 cup chopped carrots
2 celery ribs with leaves, chopped
2 garlic cloves, minced
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoom ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons shredded carrots

In large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally. Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes. Garnish with shredded carrots. Yield: 7 servings.

1 serving (1 cup):
204 calories
1 g fat
0 cholesterol
1,047 mg sodium
37 g carbohydrate
13 g fiber
14 g protein

You can always omit the salt or add a different, low/non-sodium seasoning to reduce sodium content.

Edited by: FITNUT77 at: 11/9/2007 (13:24)
"Whatever you can do or dream you can, begin it. Boldness has genius, power, and magic in it."

-Johann Wolfgang von Goethe

There is no better appetite suppressant than FOOD.

-ME


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MIMULELADY's Photo MIMULELADY SparkPoints: (0)
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11/8/07 12:20 P

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I do not cook with salt because I think there is enough natural salt in most foods. Also there was an article not long ago on spark people about using things like herbs or mrs dash with no salt. You can make your own broth too and leave out the salt. I do not like salty foods unless it is pretzels or chips and hardly ever eat them.

Search on here for salt free recipes and salt substitutes.

Carol P-68- from Michigan

Motivation gets you started, habit keeps you going.

What you are is God's gift to you, what you become is your gift to God!

http://groups.msn.com/Horsecrazylady



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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/8/07 11:56 A

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SLASALLE & REBEKAH~*

You are great team mates! In reference to the NoSalt & and Salt subs, I can't have them because they are made of Sodium Chloride,which is potassium which is NOT good for my kidneys. I tried them,and I bloated up like a blimp.

I bought those cartons of veg.broth in the health food section of my main grocery store...they are very high in sodium. You'd think in the HEALTH FOOD section,that they would take into account sodium levels,but I'm finding that they don't.

Unfortunately,I think I will end up ordering NAS product foods on-line,and they are NOT cheap! Meanwhile, every store I go to, I'll be checking out the LO-SO section. I ran across some Campbell's Tomato Soup with pieces, and 1 serving is a can- Sodium is 60mg!!! I'll be hunting all over Iowa City for that! I used it in some Goulash I made instead of tomato sauce. I couldn't find it at the store I bought it,so I googled it. They sell it by the case (12 cans) for $20. That works out to $1.95!!

This is like when I was diagnosed with Diabetes. I didn't think I could eat anything! I will NOT let this beat me! Thanks for caring,ladies! I have my best friend reading labels,and he can't believe how much sodium is in EVERYTHING!

emoticon emoticon SANDY

PS- So far...I set my max for 1,500mg, and S/P haa a max of 2,400. I haven't exceeded 1,000 mg. all week!

emoticon

.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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HISIRISHGEM's Photo HISIRISHGEM SparkPoints: (12,848)
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11/8/07 10:33 A

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Most grocery stores have beef, chicken, and other broths that are in boxed cartons which have lo or no sodium in them. I buy them and just add fresh veggies, and poach the meat with the veggies, take the meat out and cut.

My husbands father uses No Salt, Salt substitute. It doesn't taste too bad. I tried it myself. You can see what it looks like at the URL I've provided for you below:

http://products.peapod.com/11733.html



Proud follower of Jesus Christ. My Lord and Savior.


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short term goal ~41lbs


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SLASALLE's Photo SLASALLE SparkPoints: (169,240)
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11/8/07 9:14 A

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Sandy, I'll try and find some low sodium soup recipes for you!@! If so, I'll get them posted here. You can often learn to do substitutes (like no salt canned tomatoes for regular) that will help. Good luck!
Stephanie

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/6/07 11:16 P

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NEVER MIND!
May as well you this empty space (like the one inside of head!) This year,due to health issues, I am supposed to eat low sodium. I'm glad that I like to make my own soup (sometimes!) but I have to admit that it's a challenge finding low-so recipes. On SparkRecipes,they have gluten-free,lactose-free,and meatless...no lo-so!

I'm not giving up,though. I joined a Lo-So team, and I'm gonna beat this thing. Just venting!

Sandy
ps- There are some soups that I saw here that are lo-so. Thank you!















Edited by: IT*SNEVER2LATE at: 11/7/2007 (19:44)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/6/07 11:12 P

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Ham Hodge Podge- serves 3

This is a tried and true recipe that I've made many times. I broke the recipe down...instead of 3 servings, it would probably be 6, but I'm getting my portion, by golly! It is extravagantly high in sodium,but using homemade chicken broth,and using a ham hock you could significantly lower the sodium count. But me likes me ham!!!




Ingredients

1/2 med head cabbage, coarsely chpd (2-3C)
3 lg. carrots cut in 1" lengths OR 1 sm.bag Baby carrots
4 med. B-size Red potatoes, chpd (about size of jumbo egg)
Ham- 1C diced OR meaty bone
1 med onion, chpd (1/2C)
2 C water OR chicken broth
Seas.salt/pepper/seasoning of choice*
1/2 (16oz) can Garbonza beans UNdrained

*Spices I sometimes use- caraway seeds, dry mustard, pinch of Splenda br. sugar, 1t. chicken soup base, Mrs. dash, crused red pepper flakes...

Nutritional Info


Fat: 3.7g
Carbohydrates: 48.3g
Calories:286.7
Protein: 16.7g




In lg. saucepan (or slowcooker)combine cabbage,carrots,potatoes,ham,onion,water, and seasonings. Cover and simmer about 1 hr. or until vegetables are done. Add UNdrained garbonza beans and cook covered 10-15 mins. longer. Add more water if necessary.

Divide ham evenly into bowls (approx. 1/3 C (Don't know how many ounces)

Number of Servings: 3

Recipe submitted by SparkPeople user IT*SNEVER2LATE


Edited by: IT*SNEVER2LATE at: 11/6/2007 (23:15)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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11/6/07 10:33 P

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Oh my - I feel a soup-cooking weekend coming on - and the weather is the perfect match ...

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/6/07 7:58 P

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Ready in less than
30 minutes!

Roasted Tomato-Corn Chowder with Cilantro Pesto
Prep Time: 15 min ; Start to Finish: 30 min
Makes: 4 servings (1 1/3 cups chowder and 1 heaping tablespoon pesto each) Nutrition Information

Homemade tomato-corn chowder with a swirl of cilantro pesto--sure to be your new favorite soup

Chowder
2 tablespoons extra-virgin olive oil
1 cup chopped white onions (2 medium)
1/4 cup chopped poblano chile (about 1/2 chile)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 1/2 cups Cascadian Farm® frozen organic sweet corn
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1 can (14 oz) fat-free chicken broth with 33% less sodium
1/2 cup half-and-half(Fat-Free)
Pesto
1 cup firmly packed fresh cilantro
2 tablespoons freshly grated Parmesan cheese
2 tablespoons salted roasted hulled pumpkin seeds (pepitas)
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil



1 . In 3-quart saucepan, heat 2 tablespoons oil over medium-high heat. Add onions and chile; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Cook 5 minutes, stirring frequently. Stir in frozen corn, tomatoes and broth. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and simmer 10 to 15 minutes.
2 . Meanwhile, in small food processor bowl, place all pesto ingredients except oil. Cover; process with on-and-off pulses 2 or 3 times to mix. With food processor running, slowly drizzle 2 tablespoons oil into mixture, processing about 30 seconds or until well blended. Set pesto aside.
3 . In blender or with immersion blender, blend chowder (in 2 batches, if necessary) about 30 to 60 seconds or until almost smooth. Stir in half-and-half. Heat just until warm.
4 . Ladle chowder into individual bowls. Top each with 1 heaping tablespoon pesto to be swirled in before eating






.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/6/07 4:33 P

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Sandy's New England Clam Chowder


Ingredients


1 can clams (reserve juice)
100 gm small red potatoes, wedged (approx.3 egg-size)
(1) small carrot, sliced
1T Land O Lakes light canola/butter blend
1 med. onion
2T Sweet Red Pepper
1/4c froz. peas
1.5 T flour
White fish seasoning
1t. chicken soup base (OR lo-so chicken broth)

Nutritional Info


Fat: 8.2g
Carbohydrates: 44.9g
Calories:365.7
Protein: 30.5g

Cut small red potatoes into wedges
Slice carrots & dice red pepper
Micro potato and carrot till just soft(in clam jce from can)
Melt butter in med. saucepean till bubbly
Saute carrot & potato and red pepper till soft
Sprinkle with flour,stir,and brown flour well
Add broth/soup base to almost cover veggies
Stir and cook till bubbly, about 5 mins.
Sprinkle clams & peas on top (do NOT stir in)
Cover,turn off heat,and let sit for 10-15 mins.


Number of Servings: 1

Recipe submitted by SparkPeople user IT*SNEVER2LATE


Edited by: IT*SNEVER2LATE at: 11/6/2007 (16:47)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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11/6/07 9:50 A

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This looks yummy. I may give it a try this coming weekend!!! Thanks for sharing ...

Stephanie

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MIMULELADY's Photo MIMULELADY SparkPoints: (0)
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11/6/07 9:39 A

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Ok, I'm going to post my simple soup I made. Even though I only have weight measurements.

Carol's Simple Soup

Onion 10.5 oz (three med size onions)
Carrots 16.8 oz (a one pound bag)
Potatoes 31.9 oz (used small reds)
Starting with cooking onion in a heavy soup pan using olive oil, clean and dice carrots, weigh and put in pan with onion.
Next clean and dice potatoes, weigh and put in pan.

Add

2 tablespoosn of Worchestershire sauce.
1 14oz can no fat chicken broth.
Ham 10.2 oz

Pepper to taste (NO SALT)

This made nine nice generous cups of soup.

Serving size one cup
Cal = 234.34
Salt = 72.66 mg
Prot.= 13.9 g
Carbs= 33.71 g
Chol.= 30 mg
Fiber= 4.6 g
fat = 4.5 g

Next time I will measure in cups etc. I also forgot to add the olive oil in the numbers.

Edited by: MIMULELADY at: 11/6/2007 (09:43)
Carol P-68- from Michigan

Motivation gets you started, habit keeps you going.

What you are is God's gift to you, what you become is your gift to God!

http://groups.msn.com/Horsecrazylady



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SLASALLE's Photo SLASALLE SparkPoints: (169,240)
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11/6/07 9:10 A

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A great article just out today on SparkPeople about shopping for soup and the value of soup in our diet.

http://ac.sparkpeople.com/resource/nutri
tion_articles.asp?id=960



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ADLINS's Photo ADLINS SparkPoints: (58,086)
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11/3/07 7:16 P

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I just realized I'm going to be at a conference the majority of next week. I'll have to try the recipes later. emoticon The corn chowder looks good.

And, I'll try and get my stew posted sometime.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
-Jean Jacques Rousseau-
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Co-team leader: Cooking for One or Two


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11/3/07 1:48 P

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When I googled Tim Horton's soup all I got was the nutritional values. No recipe. They must be guarding it closely...LOL

Carol P-68- from Michigan

Motivation gets you started, habit keeps you going.

What you are is God's gift to you, what you become is your gift to God!

http://groups.msn.com/Horsecrazylady



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ARINDANA's Photo ARINDANA SparkPoints: (18,548)
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11/3/07 12:02 P

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Sandy

I did a google search and i didn't find anything. maybe I'm not looking hard enough :(

and ironically, i got an email from somewhere with a link to copy cat recipes and another copy cat recipe site. go figure. and tim horton's is at neither site ;)

i'll have to keep looking.

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11/3/07 11:21 A

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OK - It's November 3rd!!! As promised, here is my Corn Chowder that I put into the recipe calculator on SparkRecipes.com. First, I will provide the link , then I'll trying pasting the recipe in.
Let the soup making begin ...

http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=159045

Corn Chowder, Vegetarian Style

5 cups water
6 cups diced potatoes (your choice of type)
5 cups frozen sweet corn
1.5 cups chopped celery
1.5 cups shredded/chopped green cabbage
1 medium head of cauliflower
2 T Butter
2 T dried Basil
4 T dried Parsley
3 T Spike All Purpose Natural Seasoning (found near Mrs. Dash stuff in grocery stores)
Garlic to taste (I use granulated garlic, but you can use minced or fresh chopped)
2 T dried dill weed
2 T chives, fresh or dried
2 tsp sea salt
1 cup reduced-fat sour cream
1 cup light cream cheese
1/2-cup nonfat milk
Chop onion, celery and cabbage. Leaving the skins on, dice 3 cups of potatoes; cut the other 3 cups of potatoes into chunks. To prepare cauliflower, discard woody portion of stem, then slice cauliflower in quarters. Cut the center core from the flowerettes. Finely dice the core pieces (and any leaves) to equal about 3/4-cup. Break the flowerettes into small pieces and reserve for later. In a 5-6 quart pot (big), prepare soup stock by bringing to a boil: water, diced potatoes, onion, 1-1/2 cups of the corn, celery, cabbage, diced cauliflower core, butter and basil. Cook covered, over low heat until potatoes begin to dissolve, about 1/2-hour, stirring occasionally. Meanwhile, prepare the remaining 3-1/2 cups of corn, chunked potatoes, parsley, Spike seasoning, garlic and dill weed so you'll be able to add them all at once. Add these ingredients when the potatoes in the stock begin to break down. Simmer, covered, about 10 minutes, stirring occasionally. Add reserved cauliflowerettes and continue cooking another 10 minutes, or until potato chunks are tender but still chewy. When vegetables reach this stage, turn burner to lowest heat. In blender, blend together sour cream, cream cheese and milk until smooth. Add to soup, along with chives. Heat gently without boiling. Add salt and additional Spike, if desired. When hot, serve garnished with sprigs of fresh parsley, if desired. NOTE: For this recipe, it's very important to use a pot with a tight-fitting lid to minimize the escape of steam. This soup starts out with very little water and during most of its cooking will seem like a very thick stew. However, additional water will be released by the vegetables as they cook and the soup will think out at the end when the dairy ingredients are added.
SERVING SIZE: Approx. 1 cup.
LONG PREP TIME VERY WORTH IT - great way to spend a Sunday afternoon!!

Number of Servings: 16

Recipe submitted by SparkPeople user SLASALLE.
Nutritional Info
Servings Per Recipe: 16
Amount Per Serving
Calories: 188.9
Total Fat: 6.5 g
Cholesterol: 18.3 mg
Sodium: 498.8 mg
Total Carbs: 29.2 g
Dietary Fiber: 4.5 g
Protein: 6.5 g



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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
11/2/07 3:18 P

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I ROASTED SOME TURKEY DRUMSTICKS emoticon IN THE OVEN LAST NIGHT TO MAKE MY BROTH BASE! I THINK I'LL MAKE A COUPLE OF RECIPES, SO I CAN GET ALL OF MY STRAINERS AND STOCKPOTS DIRTY...THIS IS GONNA BE FUN!

SANDY emoticon



Edited by: IT*SNEVER2LATE at: 11/2/2007 (15:21)
.•*´¨ ) ¸.•*¨) -:¦:-
(¸.•´(¸ ;.•Sandy•*¨)

LIVE IT...DON'T DIET
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I'M TOO YOUNG TO BE THIS OLD!
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BOOP-OOP-A-DOOP!


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HISIRISHGEM's Photo HISIRISHGEM SparkPoints: (12,848)
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10/31/07 11:49 P

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haha, I'm glad I wasn't the only one with the calculating issue. emoticon

Well, I suppose I'll just have to come back as well, when I have more time to calculate. Yummy!



Proud follower of Jesus Christ. My Lord and Savior.


Goal weight ~ 132

short term goal ~41lbs


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10/31/07 7:07 P

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I tried out my scale that caculates the values of foods. Made a soup but I forgot to get cup measurements so all I have is weight. Guess next time I will have to measure out in cups as well. The pot of soup came out to a wee bit over nine cups after being cooked.

Carol P-68- from Michigan

Motivation gets you started, habit keeps you going.

What you are is God's gift to you, what you become is your gift to God!

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/31/07 11:50 A

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ARINDANA-

emoticon

There are alot of "copycat" recipes on-line. Try Canadian donut shop to see if it's listed...then try Tim Horton's Chicken Noodle Soup.

I'm back! I googled "Tim Horton's chicken noodle soup" and also Copycat recipes- I'll let you do the work!
Sandy

Edited by: IT*SNEVER2LATE at: 10/31/2007 (11:56)
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ADLINS's Photo ADLINS SparkPoints: (58,086)
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10/30/07 1:41 P

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I add my recipes to SparkRecipes and it calculates the nutritional value for you, but you do have to put in the yield. If you enter it in the nutrition tracker, do it as a Food Group, that way you don't have to enter it every time, but it's easy to change one or two items if you do something differently.

I actually put my breakfast burrito on SparkRecipes for the nutritional info, but then it would occasionally change based on the ingredients I had on hand. I entered it as a Food Group in the tracker and now it's easy to delete or modify the amount of an ingredient.

Not sure how I'm going to calculate my stew recipe yet.

Edited by: ADLINS at: 10/30/2007 (13:42)
"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

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SASSISPRING's Photo SASSISPRING Posts: 11,074
10/30/07 12:01 P

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That's my problem with sharing my soups and stews - they are my own and I go by smell. If its smells right, then its ready. I throw in whatever I have in the fridge and leftover or what produce is on sale. If I think of one that I do that has a reciepe I will share.

And...soup isn't just for winter, I eat it year round. :)



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10/30/07 11:45 A

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in the recipe tracker, does it ask for a yield? That's where I might end up in trouble for the cabbage soup I want to post. *sigh*

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10/30/07 11:44 A

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You know, I wish I had a homemade recipe for a chicken noodle soup that tastes EXACTLY like Tim Horton's chicken noodle soup (Canadian donut shop). Just of course without the tremendous amount of sodium ;)

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10/30/07 9:45 A

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You measure each item put in the soup. Go to food tracker and type in an item, get the nutritional values and write them down. Do that with each item. (you are not saving at this stage)

When all that is done you should have a very good idea of how many cup servings there are in the total. So add up all the values and divide by the number of cups in the recipe.

Next you can ad your soup to your food tracker with one cup as a serving. If, say, you want a cup and a half you would put that in the amount you ate that day and food tracker will give you the value of 1 1/2 cups.

I'm not good at explaining things so if this doesn't sound right let me know.

Carol P-68- from Michigan

Motivation gets you started, habit keeps you going.

What you are is God's gift to you, what you become is your gift to God!

http://groups.msn.com/Horsecrazylady



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HISIRISHGEM's Photo HISIRISHGEM SparkPoints: (12,848)
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10/30/07 2:01 A

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Kinda funny,

I've been outa sorts the past week or so. Feeling under the weather, I made my chicken soup and this week will be making beef stew and chicken n dumplings.

Unfortunately, these are my own recipes and I have no nutritional information. How does one do that for a recipe anyways? emoticon

Rebekah



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short term goal ~41lbs


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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/29/07 11:38 P

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No hurry ADLINS...

Soup week doesn't start until Saturday.

Sandy emoticon

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ADLINS's Photo ADLINS SparkPoints: (58,086)
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10/29/07 11:15 P

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Hi Sandy. It's been ages since I did the stew, but I'll get my thoughts gathered (it's in my head) and then get it posted.

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DARTHLAURIE's Photo DARTHLAURIE Posts: 2,579
10/29/07 12:03 P

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I'm not a big soup eater, but every so often I'll want some. Here's one of my favorites from www.recipezaar.com. It claims that it serves four, but I seem to recall it made two good servings. It's quick, easy, and usually I have most of the ingredients on hand.
http://www.recipezaar.com/28377
Cheat n' Eat Vietnamese Chicken Soup
1 ounce cellophane noodles
8 ounces boneless skinless chicken breasts
1 tablespoon peanut oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/4 teaspoon red pepper flakes
28 ounces chicken broth
2 tablespoons fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
1 tablespoon chopped fresh basil
Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips.
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with"Tuong Ot Sriracha" (Viet hot sauce), or chile paste, if desired.



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ANGELAJBOLIN's Photo ANGELAJBOLIN Posts: 494
10/29/07 7:17 A

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I would love to do this... but I am in Texas and it is not quite chilly here yet... I will have to see but great idea!!

SASSISPRING's Photo SASSISPRING Posts: 11,074
10/29/07 12:01 A

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Oh I wasn't offended, I was just curious. Sounded like spicy soup but hot, steamy soup - yup it sure can do that eh! LOL!! I like what your mum said about good soup, makes sense. :)

Lipton Soup Works is different than Lipton soup in a packet. It's simply the starter for soup. If I recall, it has less sodium than the soup packets because it doesn't have that block of seasoning.

If it is still too high, I also do "plain soup." I take chicken (cooked) cut it in cubes, add to chicken liguid or plain water (depending on my mood), add in spices, cut up veggies and let simmer in the crock pot for the day. Sometimes I add noodles at the end, just cook until soft, then turn off the crock pot.

That's always tasty. :)





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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/28/07 11:20 P

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ADLINS~
Hey,there's nothing wrong with substituting,but some of the reviewers on SparkRecipes get a little carried away,maybe trying to show their expertise? If you can't say something good...

I'd love to see your stew recipe.I've never created one of my own.You're evolving as a cook.I can tell.Have a good week!

Sandy

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ADLINS's Photo ADLINS SparkPoints: (58,086)
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10/28/07 10:53 P

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I'll admit, I'm a super picky eater (and one of the ones substituting in recipes, but it's how I survive or I probably wouldn't be eating anything), and don't do a lot of soup, though I do have a beef stew that I used to make. Probably the one and only recipe I devised myself.

I'm looking forward to trying (hopefully) a soup recipe.

"Nobody can make you feel inferior without your permission." -Eleanor Roosevelt-

"What wisdom can you find that is greater than kindness?"
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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/28/07 9:50 P

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I guess I'd better explain about the nose running. It's a family joke. My mother always said it's good soup if it makes your nose run. When it's all hot & steamy, and you have your face right over the bowl,it opens up your sinuses. Didn't mean to offend anybody! My family is kinda twisted. Lipton soup in the packet used to be my favorite soup,but it's sky-high in sodium,so I can't have it any more. :(

Sandy

Edited by: IT*SNEVER2LATE at: 10/28/2007 (21:54)
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SASSISPRING's Photo SASSISPRING Posts: 11,074
10/28/07 9:30 P

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Soup must make a nose run? Not sure what is meant by that - do you mean that a soup must be spicy?

I grew up making soup and stew as I come from farm stock and it was super easy to make as we could leave it on the wood stove to cook up. That way I didn't have to work hard when I came home from school.

Lipton Soup Works is a great way to make any soup fast from basic broth. Plus you can add in all the extra veggies you want.

I found with stew that Corn Starch worked much better than flour/water. I would get the starch ready on the side, get the stew to boil up and then add. Works really well.

I do my soups and stews in my crock pot. Company's Coming has great reciepe books that are easy to use and reasonable cost. For crock pot cooking and soups.

I usually don't follow a reciepe, just add in until I get it to the smell that I want then let the crock pot cook it all day. :)



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10/28/07 8:35 P

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Sounds like a great idea. I love home made soups, chili, stew, boiled dinner etc. I have a scale that will weigh out food and tell me all the nutrition values.

Carol P-68- from Michigan

Motivation gets you started, habit keeps you going.

What you are is God's gift to you, what you become is your gift to God!

http://groups.msn.com/Horsecrazylady



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ARINDANA's Photo ARINDANA SparkPoints: (18,548)
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10/28/07 8:30 P

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Sounds good. I have a cabbage soup recipe that I can post sometime that someone gave me. I'll have to enter it into spark recipe site to get the nutritional information but I really don't know the yield so to figure out servings per recipe ... uhhhhh

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/28/07 7:57 P

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On 2nd thought (not mine!) it WOULD be a good idea to share our recipes right away,so the other people can try them and make comments. I don't like it when someone on SparkRecipe says,"I substituted this,and I left this out, and I TOTALLY changed the recipe, but I really liked your (my!) recipe.

Sandy

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ELLE299's Photo ELLE299 SparkPoints: (53,539)
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10/28/07 4:21 P

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emoticon - I am soooooooo excited. Cannot wait for the first recipe. The soup pot and the utensils are standing by. Elle

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IT*SNEVER2LATE's Photo IT*SNEVER2LATE Posts: 4,026
10/28/07 3:32 P

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emoticon

Hi! With the chilly weather coming on, some of us decided that this would be a good time to cook up our favorite soup,chowder,stew,bisque recipes.Remember,girls,a good soup MUST make your nose run! On the 9th or 10th we can share our recipes.Please include the Nut.info & serving size.I hope many of you will have time to participate.If you've never made homemade soup,maybe one of the recipes will sound good(probably mine!)and it will inspire you to try your hand at the art of soup-making! This will be fun!

emoticon emoticon Sandy
I'd better get my Chef's hat on!!!

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LIVE IT...DON'T DIET
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