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Thursday, October 24, 2013

mijtest

mijtest

Chicken Rigatoni Pasta Salad

Posted: 23 Oct 2013 12:56 PM PDT

This healthy pasta salad dish is a great way to use your leftovers. Our flavorful Chicken and Cheese Rigatoni give it a burst of flavor that you and your family will enjoy. -- posted by Monterey Gourmet Foods

Chicken, Veggie, Noodle, and Dumpling Soup With Flavor

Posted: 23 Oct 2013 04:39 PM PDT

This looks like a difficult recipe but it really isn't, just a lot of notes. It's really easy I promise. I have been tinkering with chicken soup the last two winters and found this to work for me. It's still a work in progress but by far this has been the tastiest way of making it. If you want to add the noodles please only put in half of the amount or cook them separately from the soup to help minimize the noodles from soaking up all the tasty broth. As you can see from my photos, the noodles that were cooked in the soup soaked up the majority of the broth, but no one cared as it tasted just fine. Also, pick the veggies that you like. That is the beauty of this soup, you can put what ever veggies that you like in the pot. If it's a softer veggie that will cook up quickly then you'll most likely want to add that towards the end of the cooking time, rather than towards the end unless you don't mind it being too mushy. -- posted by ChrissyVas80

Curried Parsnip Soup (From Good Housekeeping)

Posted: 24 Oct 2013 08:33 AM PDT

This is my favourite parsnip soup - beats any I've had in restaurants, but also very, very easy to make I've given the full recipe as found in my old Good housekeeping book, but personally usually make it with half the butter (or a tablespoon of oil) and no cream - it's just as tasty. I only make the 'full fat' version on special occasions. (If you use 1 tbsp oil and omit the cream and use 3 veg stock cubes made up to 2 pints of stock rather than chicken stock, then by my calculation each serving is worth 125 calories and 3g of fat) And it freezes well. -- posted by K8tee

Cauliflower With Peas

Posted: 24 Oct 2013 09:25 AM PDT

I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts. -- posted by threeovens
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