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These are the five highlighted recipes on the Ruth Bond that don't connect to the Spark pages.
Seafood Pasta Chowder from HE Food Newsletter Cookbook. It is posted in Heather's cook book list.
Page 32 of my book
Mexican Scalloped Potatoes from HE Lifetime Plan
page 262 Serves 4
This scalloped potatoes and ham dish with the South of the Border flavor made a BIG impression on my 'meat and potatoes' guy. Because each serving includes an entire cup of hash browns, you'll be delighted to discover how satisfying and filling this dish is.
4 cups (15 oz) shredded potatoes or purchased frozen hash browns, thawed (divided)
1 full cup (6 oz) diced Dubuque 97% f/f ham or any extra lean ham
1 1/2 cups (one 12 fluid oz. can) Carnation evaporated skim milk
3 tabl. flour
3/4 cup chopped onion
1 3/4 cup (one 15 oz can) Mexican stewed tomatoes, drained
3/4 cup (3 oz) shreddd Kraft reduced fat cheddar cheese (divided)
1/2 tsp. chili seasoning mix
Preheat oven to 350 degrees. Place half of potatoes in bottom of an 8 x 8 baking dish. Layer with diced ham.
In a covered jar, combine milk and flour. Shake well. Spray a medium saucepan with butter flavored cooking spray. Pour milk mixture into saucepan and cook over medium heat until mixture thickens, stirring constantly. Add onion, drained stewed tomatoes, 1/2 cup cheese and chili seasoning. Mix well to combine. Continue cooking until cheese melts. Pour half of mixture over potatoes and ham. Place remaining potatoes on top and pour rest of sauce mixture over potatoes. Sprinkle remaining Cheddar cheese on top.
Bake 30 - 35 min. let set 5 min. before serving. Cut into 4 pieces
Each serv: 2 protein, 1 veg, 1 bread, 3/4 skim milk
313 Cal. 5g fat, 24g protein, 43g carbo, 628mg sodium, 2 g fiber
Diabetic 2 meat, 1 1/2 starch, 1 veg, 1 skim milk
HINTS. If you can't find Mexican stewed tomatoes use regular and 1 tsp of Taco seasoning.
Southwestern Chicken Tomato Soup HE Food Newsletter Cookbook pg. 31
2 cups Campbell's Healthy Request chicken broth (16 oz can)
1 scant cup diced cooked chicken breast (4 oz)
2 cups canned tomatoes with juice, chopped (16 oz can)
1/2 cup chunky salsa
1 tsp. taco seasoning mix
1/2 cup diced onion
1/2 cup corn chips, coarsely chopped (1 oz)
3 tabl. shredded Kraft red.fat Cheddar Cheese (3/4 0z)
In a large saucepan, combine chicken broth, diced chicken, tomatoes with juice, salsa, taco seasoning and diced onion. Simmer about 30 min. Add corn chips and cook about 5 min. longer. When serving, top each bowl with 2 full tsp. Cheddar Cheese.
Serves 4 (1 1/4 cups)
HE: 1 1/2 Ve. 1 1/4 Pr. 1/4 Br. 1/2 Sl
145 cal, 4g fat, 14g protein, 13g carb, 654mg. Sodium, 1g fiber,
Diabetic: 3 Ve, 1 Mt
Cliff loved the flavor of this soup.
Grande Green Beans H E Lifetime Plan
Serves 4 (1 1/4 cups)
After just one bit, you will see why I called this Simple - but simply delicious - bean dish Grande!
1/2 cup chopped onions
3 cups frozen French style green beans
1/8 tsp. lemon pepper
1/2 cup (one 2.5 oz jar) canned sliced mushrooms, drained
1/3 cup (1 1/2 oz) shredded Kraft reduced fat Monterey Jack or Cheddar cheese
In a medium saucepan sprayed with butter flavored cooking spray, cook onion until tender. Add beans and lemon pepper. Cover. Cook, stirring occasionally, until beans are thawed and separated, about 10 min. Remove cover. Add mushrooms, continue cooking, stirring occasionally until beans are tender, about 5 min. Sprinkle with cheese. Cover and let stand 1 min. before serving.
HE: 2 veg, 1/2 protein
66 Cal, 2g fat, 5g protein, 7g carbs, 381mg sodium, 1g fiber
Diabetic 2 veg
Acapulco Gold Pudding HELP page 268 and HE Food Newsletter page 133 In Heather's Spark cook book lists.
February 1992 and March 1992 on Ruth Bond already connect to Spark pages.
Ann in San Diego