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The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

Lentil and Brown Rice Soup

Sheryl McGlochlin - Monday, February 02, 2015

1 Slow Cooker

1 Rice Cooker - or just cook rice in a pan

Lentil Soup

2 c. dry lentils (rinse w/ water through a strainer)

6 c. Water

2 thick slices of cooked ham (or any amount of ham OR no ham if you prefer vegetarian)

NOTE:  The ham gives it a delicious flavoring even if you don't eventually eat the ham 

Double the recipe if you like

Cook on low for 4 hours OR until lentils are soft


Brown Rice

Cook 2 c. dry brown rice on the stove, in a rice cooker, or in a pressure cooker, etc.

Before serving lentils, keep all the fluid if any then season w/ sea salt, pepper, and other favorite seasonings.

In a bowl add a scoop of rice.
Top with the lentil soup.
If you need more juice, add chicken or vegetable stock to the lentils before serving.








Angel's Comfort Chicken and Noodles

Sheryl McGlochlin - Tuesday, November 29, 2011
Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

* 8 oz. Ronzoni Smart Taste noodles, cooked & drained
* 1 can Healthy Request mushroom soup
* 2/3 cup skim milk
* ½ teaspoon salt
* ½ teaspoon poultry seasoning
* 8 oz. tub whipped cream cheese
* 1 cup fat free cottage cheese
* ¼ cup chopped parsley
* 1/3 cup finely chopped onion
* 1/3 cup finely chopped green pepper
* 3 cups diced cooked chicken
* 1 cup Panko crumbs or any kind of break crumbs
* Light butter spread (like Smart Balance)


Toss cooked noodles with a little melted butter spread. Mix noodles, soup, milk, salt and poultry seasoning in medium pan; heat. Beat cheeses together until smooth and stir in parsley, onion and green pepper. Place half the noodles in a 3 quart casserole and spread with half the cheese mixture, half the chicken, then half the soup mixture. Repeat layers. Melt a little more butter spread and mix into Panko crumbs before topping casserole. Bake at 375 for 40 minutes or until heated thoroughly and Panko crumbs are lightly browned.

Soup n Sauce Mix

Sheryl McGlochlin - Tuesday, November 29, 2011
Ingredients:

* 3 cups instant nonfat dry milk (2 1/4 cups non-instant)
* 1 cup cornstarch
* 2 teaspoons salt

Method:

Whisk together all ingredients. Store mix in an air tight container or Ziploc freezer bag; label and date. For soup and sauces use approximately 1/3 cup mix to every 1 1/4 cups milk or water. For Pudding, use 1/2 cup mix to 1 1/4 cups milk or water. NOTE - once mixed the final quantity and its use is the same whether instant or non-instant dry milk is used. Makes approximately 3 1/3 cups mix

Uses:
Cheesy Cream Soup: Combine 2 1/2 cups milk or water, 2/3 cup mix and 1-2 chicken bouillon cubes. Stirring, bring to a boil over medium heat. Stir in 2 cups frozen or cooked (Southern Style Hash Browns or chopped broccoli or diced ham or corn or cooked chicken, etc) cover and simmer until vegetables are tender. Stir in 1 cup shredded sharp Cheddar cheese and 1-2 tablespoons bacon (optional), season with pepper and onion powder to taste. If desired, thin with milk to preferred consistency. 4 servings

White Sauce: Combine 1 1/4 cups milk or water, 1/3 cup mix and 1 chicken bouillon (optional). Stirring, bring to a boil. (For Mac n Cheese add 1 cup shredded sharp cheese and 1-2 cups cooked macaroni, season with garlic salt)

Pudding: Combine 2 1/2 cups milk or water, 1 cup mix, 2/3 cup sugar (4 tablespoons cocoa, optional). Stirring, bring to a boil. Stir in 1 teaspoon vanilla and 2 tablespoons butter. Cover and cool. To serve, fold in 1/2-1 cup whipped cream and spoon into individual serving dishes. 4-5 servings

Savory Basic Soup Mix
Ingredients:

* 3 cups nonfat instant dry milk (2 1/4 cups non-instant)
* 1 cup cornstarch
* 1/4 cup chicken bouillon granules
* 2 tablespoons dried onion flakes
* 1 teaspoon Italian seasoning

Method:

Whisk together all ingredients. Store in an air tight container or Ziploc freezer bag; label and date. To use combine 1/3 cup dry mix to every 1 1/4 cups milk or water to replace 1 can (10 oz) cream soup. Notes: Basic Mix above is a very flexible recipe mix for soups and sauces. Use it to replace a can of creamed soup in your favorite recipes. Experiment with your own ingredients and recipes. For additional recipes and resources on a variety of homemade mixes:

"Soup and Sauce Mix Recipes" Utah State University Extension
http://extension.usu.edu/files/publications/publication/pub__703409.pdf

"Savory" sauce mix used to replace canned cream soups; use in a variety of soups, casseroles, and skillet dishes

"Make-A-Mix" recipe books by Eliason, Harward, Westover
Available through bookstores and at local libraries. Includes mix recipes for baked goods, breakfast foods, entrees, and more.

For more delicious dairy recipes and information go to www.UtahDairyCouncil.com

Sheryl's Favorite CORN CHOWDER – Slow Cooker Style

Sheryl McGlochlin - Friday, November 25, 2011
1 Slow Cooker
8 med. Potatoes – washed and unpeeled (I prefer Red Potatoes)
Water

Put whole washed potatoes with skins in a Slow Cooker.
Add enough water to cover all potatoes.
Set heat on low and leave for 4 -5 hours.
Or set heat on high and leave for 2-3 hours.
When potatoes can easily be cut in half with a knife, they are done.
Drain all water out of the slow cookerLeave the potatoes in slow cooker.
While the potatoes are still piping hot, take a knife and cut up the potatoes. They will look nearly like mashed potatoes or bite size potatoes when cut up.

Add the following to cut up potatoes:

3 15 oz. cans of corn – drain corn water first OR use frozen corn.
1 stick of butter (1/2 cup) Avoid margarine if you want a healthier choice and better taste.
Milk - Enough to make it a "thin or thick" soup – which ever you prefer.
NOTE: For a creamier soup, add whole milk. I like 2 % Milk.
Salt and pepper to taste
1 – 2 teaspoons Onion seasoning
Bacon- cooked, drained and cut into bite size pieces (Cook this up a head of time. You can add as much as you want – depending on the flavor and calories you want.)
Bacon is an important ingredient since it gives the soup a lot of it’s flavor.

Reheat in Slow cooker to blend all flavors - about 30 minutes.

Serve with a tossed green salad, bread sticks or crackers with cheese, etc.
Save any leftovers into individual size "Glad Ware" containers so it can easily be eaten later as a quick nutritious snack or meal.

6 minute Meal - Black Bean Soup

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.

Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

BLACK BEAN SOUP

2 c. cooked black beans
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1 tablespoon dried onion or some fresh onion
1 bay leaf
1/2 teaspoon dried lemon peel

Puree the black beans in a blender using some bean juice. Pour into a large saucepan. Add remaining ingredients and stir. Bring to boil. Cover; reduce heat. Simmer 15 minutes, stirring occasionally. Remove bay leaf before serving. Serves 3-4.

6 minute Meal - Lentil Soup

Sheryl McGlochlin - Wednesday, November 23, 2011
(6 minutes of YOUR time, not cooking time).

1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black or pinto beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

5-minute chore:

Add to the cooked Black beans and juice (don’t take anything out of the hot slow cooker)

Lentil Soup

2 c. uncooked lentils, rinsed
2 c. celery, cut in small pieces
2 tbsp. dry onion flakes
1 tbsp. DASH
1 tsp. sea salt
1 tsp. black pepper
2 tsp. cayenne pepper
1/2 c. uncooked pearl barley
2 c. beef stock (optional)

Continue to cook for 2 more hours, then serve!

I made this delicious soup for a bunch of my snowshoeing friends. As we all came off the trail from snowshoeing for a few hours, I pulled my Slow Cooker out of my Jeep, unburied it from the box and newspapers that I had used to insulate it while we were on the mountain. It was still piping hot! About 20 people devoured this soup in just minutes and it didn't take me much time to make it!

‘Olive Garden Zuppa Soup' (Laura's version)

Sheryl McGlochlin - Wednesday, November 23, 2011
Ingredients:

1 (12 oz) Jimmy Dean hot pork sausage
1 yellow onion, chopped
2 tsp minced garlic
2 cups chopped collard greens
1 (49 oz) can chicken broth, plus 1 (14 oz ) can chicken broth
4 russet potatoes, chopped, skins left on
2 tsp red pepper flakes
2 tsp Italian seasoning
salt and pepper to taste
1 pint heavy cream, milk can substitute

Method:
1. Heat wok or large soup pot. Add sausage, onion and garlic. Fry until sausage is cooked through and onions are tender. Break sausage into small pieces as it is cooking. Add chopped collard greens and stir fry 3 minutes.
2. Add chicken broth, potatoes and seasonings. Bring to a boil, reduce heat and let simmer until potatoes are tender, aprox 20 minutes. Stir in cream and warm through. Adjust seasonings and serve. Serves 6-8 as a main dish.

Tuscan Bean Soup

Sheryl McGlochlin - Wednesday, November 23, 2011
Heat 2 Tbsp olive oil in a large soup pot.
Stir fry with the oil:

1 yellow onion, chopped
2 tsp minced garlic

Add:
2 cup diced celery
1/4 cup diced carrots

Add:
2 cups cooked Great Northern Beans
8 cups chicken broth
1 can (4.5 oz) diced green chilies
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh rosemary
pepper to taste

Cover and Simmer 1 hour

Add, stir and serve:
6 oz fresh baby spinach leaves, cleaned and stemmed
2 cup red bell pepper, diced

Garnish with toasted Italian bread slices and freshly grated Parmesan cheese.
Serves 8.

Minestrone Soup

Sheryl McGlochlin - Sunday, December 12, 2010
Ingredients:

• olive oil
• 2 cups finely chopped yellow onions (2 small onions)
• 1 cup small-diced celery (2 medium stalks)
• 1 cup small-diced carrots (2 to 3 medium carrots)
• 6 cups chicken broth
• 1 tablespoon finely chopped rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini
• 2 cups small-diced potato
• 1 cup small pasta, like a shell
• Salt and freshly ground black pepper
• Garlic salt to taste
• 1 cup freshly grated Parmesan

Method:
1. Heat 2 Tbl olive oil in a large saucepan over high heat.
2. Add the onions, celery, and carrots.
3. Cook 3-4 minutes, stirring occasionally.
4. Add the chicken broth, raise the heat to high and bring to a boil.
5. Add remaining ingredients except the pasta and cheese, reduce the heat to simmer and cook until potatoes are half way cooked, add pasta and cook until pasta is cooked through and potatoes are tender.
6. Taste for seasoning and adjust as needed.
7. Serve warm with Parmesan.

Sheryl's Favorite CORN CHOWDER – Slow Cooker Style

Sheryl McGlochlin - Thursday, October 07, 2010

 

 

1 Slow Cooker

8 med. Potatoes – washed and unpeeled
Water

Put whole washed potatoes with skins in a Slow Cooker.
Add enough water to cover all potatoes.
Set heat on low and leave for 4 -5 hours.
Or set heat on high and leave for 2-3 hours.
When potatoes can easily be cut in half with a knife, they are done.

Drain all water out of the slow cooker.

Leave the potatoes in slow cooker.

While the potatoes are still piping hot, take a knife and cut up the potatoes. They will look nearly like mashed potatoes or bite size potatoes when cut up.

Add the following to cut up potatoes:

3 15 oz. cans of corn – drain corn water first OR use frozen corn.
1 stick of butter (1/2 cup) Avoid margarine if you want a healthier choice and better taste.

Milk - Enough to make it a "thin or thick" soup – which ever you prefer.

NOTE:

For a creamier soup, add whole milk. I like 2 % Milk.

Salt and pepper to taste
1 – 2 teaspoons Onion seasoning
Bacon- cooked, drained and cut into bite size pieces (Cook this up a head of time. You can add as much as you want – depending on the flavor and calories you want.)
Bacon is an important ingredient since it gives the soup a lot of it’s flavor.

Reheat in Slow cooker to blend all flavors - about 30 minutes.

Serve with a tossed green salad, bread sticks or crackers with cheese, etc.
Save any leftovers into individual size "Glad Ware" containers so it can easily be eaten later as a quick nutritious snack or meal.

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