Ingredients:
3 Cups (thinly sliced carrots)
1 tbsp Rice
1 Cup Chicken Broth
1 Cup Water
1 tbsp Sugar
½ tbsp Salt
¼ Cayenne (if desired) Directions:
Simmer, covered, for 17 minutes or until the rice is tender. Puree in a food processor along with 1 Cup milk. Reheat and stir in 1/3 Cup
chopped fresh
mint. Serves 4.
Ingredients:
2 Large Apples (peeled & cored & diced)
2 Large Pears (peeled & cored & diced)
2 tbsp Lemon Juice
2 tbsp Sugar
¼ tbsp Each (cinnamon, ginger) Directions:
Cook all ingredients over low heat, stirring often, for 10 minutes or until tender. Lightly mash with a potato masher or immersion blender.
Serve warm or chilled. Serves 4.
Ingredients:
1 Carrot (sliced)
3 Scallions (sliced)
1 Cup Peas (frozen)
3 Cups Rice (cooked)
2 Minced Garlic Cloves
½ tbsp ground ginger and salt
1 tbsp Soy Sauce
1 lb diced cooked turkey meat Directions:
Directions: Heat 1 tbsp oil in skillet. Sauté sliced carrot, scallions, minced garlic cloves. Add all of the rest of the ingredients
and heat through. Serves 4.
Ingredients:
1 large can diced tomatoes, undrained
1 large can low fat cream of mushroom soup
1 large can low fat cream of celery soup
1 bag of frozen mixed veggies
2 chicken breasts, cut into bite sized pieces
1 cup low fat milk
Salt and pepper to taste Directions:
Mix the cans of soup and the milk in a crock-pot. Add the tomatoes, spices and chicken and stir. Add the veggies and stir. Cook on
low heat until the chicken is cooked (approx 5 - 6 hours).
The beauty of this recipe is you can vary the kind of soup and spices to create a variation to suit your own taste buds!
Ingredients:
2 tbsp sugar
1 tbsp apple juice
3 oz orange juice
2/3 cup strawberries
1/4 cup strawberry yogurt Directions:
Combine ingredients in a blender and whip 10 seconds. Makes one serving: 220 calories and 6 grams protein.
