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Recipes

Kid Stuff

We are a family in constant motion. Dance classes, soccer and basketball practices, music lessons. Travel for work; travel for play. If we didn't have a microwave and a slow cooker (crockpot), we would starve (or visit McDonald's drive-thru way too much!)

Enjoy!

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"Cream" of Mushroom Soup

~ 2 cups chopped cauliflower
~ 1 cup water
~ 1/4 cup each sliced carrots, sliced celery, and chopped onion
~ 1 packet instant chicken broth and seasoning mix
~ 1 cup skim milk
~ 2 tbsp reduced-calorie margarine spread
~ 2 cups sliced mushrooms
~ 1 garlic clove, minced
~ 1 tbsp chopped fresh parsley

In a saucepan, combine the cauliflower, water, carrots, celery, onion, and chicken broth mix. Bring the ingredients to a boil, then reduce heat to low and let simmer until vegetables are tender, about 15 minutes. Remove the mixture from the heat, and stir in the skim milk.

Transfer the mixture into a blender container and process until it's smooth. (You may have to split the mixture into two batches, depending on the size of your blender. Handle with care, the mixture will be warm.)

Again using the saucepan, heat the margarine over medium heat until bubbly and hot; add the mushrooms and garlic and sauté until lightly browned. Add the pureed vegetable mixture and parsley to the mushrooms and cook, stirring occasionally, until mixture is thoroughly heated, 2 to 4 minutes.

Makes 4 servings. Per serving: 70 calories, 4 g protein, 2 g fat,
9 g carbohydrate.
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Ham Spread or Dip

~ 2/3 cup cottage cheese
~ 1 1/2 tbsp margarine
~ 6 oz boiled ham, ground
~ 2 tbsp green onions, chopped
~ 1 tbsp spicy brown mustard

Combine cottage cheese and margarine in a blender and process until smooth. Add in ham, green onions, and mustard, and process until combined.

Can be used as a sandwich spread, on crackers, or as a vegetable dip. Makes four servings. 160 calories per serving, 16 g protein, 9 g fat, 2 g carbohydrates.
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Nana's Shrimp Casserole

~ 1 cup frozen shrimp (small size, cleaned)
~ 2 to 3 tbsp oil
~ 2 tbsp chopped onions
~ 1 1/3 cups "minute rice"
~ 1 can cream of mushroom soup
~ 3 scrambled eggs
~ 1 cup ham, finely chopped (or canned, similar to tuna)
~ 1 1/4 cups chicken broth
~ 1 cup frozen peas
~ 1 tsp soy sauce

Preheat oven to 350 ^oF.
Sauté first three ingredients in skillet.
Place remaining ingredients in medium size casserole dish.
Add in shrimp and onion mixture to casserole dish, stirring, and cover. Bake for 1 hour.
Uncover, and bake for additional 15 minutes, if you want casserole slightly browned.
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Corn Chowder

Makes 6 to 8 servings

~ 3 cups of fresh or frozen corn kernels, or 2 cans (16 ounce) whole-kernel corn, drained
~ 2 medium potatoes, peeled and diced
~ 1 onion, peeled and diced
~ 2 cups chicken broth
~ 1/2 teaspoon salt
~ 1/8 teaspoon pepper

~ 2 cups milk
~ 1/4 cup margarine or butter

Combine the first 6 ingredients in crock pot, cover, and cook on LOW 7 to 9 hours. Transfer to blender or food processor and puree until almost smooth consistency, taking care in handling hot mixture. Return to crock pot and stir in milk and margarine, cover, and cook on HIGH 1 additional hour. Enjoy.

Serving notes: good first day, better second day.
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Split Pea Soup

Makes 8 to 10 servings

~ 1 package split peas (1 pound)
~ 2 cups diced ham
~ 2 carrots, peeled and diced
~ 1 onion, peeled and diced
~ 2 small potatoes, peeled and diced
~ 1 small smoked sausage, sliced
~ 2 celery stalks, diced
~ 8 cups of water
~ 1/2 teaspoons salt
~ 1/4 teaspoons pepper

Combine all ingredients into crock pot, cover, and cook on LOW 8 to 10 hours. Enjoy.

Serving notes: good first day, better second day.
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Last website updates ~~~ May 2008