6571 healthy make lunches Recipes

ground dried sage leaves, dried thyme leaves, crushed, skinless, boneless chicken breast halves, vegetable cooking spray, garlic, minced, healthy request condensed cream of chicken soup, water, parslied rice, cooked long-grain white rice, chopped fresh parsley

vegetable oil, green pepper, diced, dried oregano leaves, crushed, condensed tomato soup (healthy request or regular), water, garlic powder, ground black pepper, ground red pepper, fresh or thawed frozen fish fillet, hot cooked rice, cooked without added salt

heart healthy pumpkin and black bean soup, extra-virgin olive oil, onion, finely chopped, fat free chicken stock, diced tomatoes in juice, black beans, drained, pumpkin puree, light cream, curry powder, ground cumin, cayenne pepper, coarse salt, fresh chives for garnish

lovely butternut squash soup with caramelized onions and apples, heart-healthy recipe ), ribs of celery,chopped, carrot,peeled and chopped, olive oil, butternut squash,peeled and seeded, garlic,minced, fresh oregano,chopped, water , more maybe needed, salt and pepper to taste (if desired), curry powder (more or less to taste), onion,large dice, granny smith apple,peeled and cored large dice, non-fat yogurt (optional), fresh dill,washed (optional), green onions (optional), in a soup pot , saute the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes., add the squash and garlic cooking 5 minutes, stirring., add the oregano and stock and simmer about 15 minutes or until the veggies are soft., while the soup is cooking , place a saute pan at medium-high heat with 1/2 tsp of olive oil and saute the diced onions., cut the apple into a large dice and when the onions are golden, add to the pan, toss sauteing 2 to 3 minutes., add the curry and cook 1 minute. remove from the heat, add the dill (optional) and set aside., place all of the cooked veggies (except the curried onions and apple mix) and liquid from the pot in a blender or food processor and blend until smooth. more stock may be needed to adjust consistency., return to the soup pot and add the curried onion and apple. simmer for 2 minutes. season to taste and adjust consistency. serve hot or chilled., garnish with a dollop of yogurt and a sprig of fresh dill or onion tops.

jiffy cornbread mix (or use your own cornbread recipe to make a 9x13 pan of cornbread), eggs, milk, pepperidge farm herb stuffing, lean ground beef, pork sausage (i sometimes use the hot to give this added zing!), stalks celery, diced, onion, diced, bell pepper, diced, margarine, chicken broth, cream of chicken soup, poultry seasoning, salt , to taste, pepper , to taste

salt, eggs, warm (not hot) water, all-purpose flour, extra flour for rolling the dough, potatoes (i like to use red ), butter, softened, cream cheese, softened, onion, chopped and sauted until soft, salt and pepper to taste, onions + 4 tbsp. butter for the butter sauce (optional), butter, oil, chopped onions, lean groun beef, ground pork, salt, pepper, cold water, souerkraut, drained, head of cabbage, shredded, bacon, cooked , drained on paper towels and crumbled, onion, chopped, sugar, sour cream, salt and pepper to taste, onions, chopped +4 tbsp. butter for the onion butter sauce(optional), ricotta chesse, sugar (add more if you prefer them sweeter), egg yolks, melted butter, cooled, salt, sour cream, use your favourite fruit pie filling , like cheery, blueberry, etc., or make your own.

i had input from several great friends who took their time to help in the search., on g, juels , tink, danadooley and magandab., cherylann from ez cooking, thanks to all for you time and help. jessica harlan a very busy person took time to research pans and sent me several emails, thank you for taking your time to help a stranger., magandab sent me a link on g for a pan at target and since i pass it often and by chance the day she sent her message on gr, i stopped and checked the pan made by calphalon., very heavy, straight sides so it would be easy to attach a candy thermometer and a glass lid with a dip lip with strainer capability., what an incredible pan for $60. why; i am able to put the butter and sugars into the pan and not worry about burning! i made toffee again last night and to really test it, set the temp 1 line about medium on the electric stove. i would stir about every 10 minutes and then do something else; well i was making a cheese cake while the toffee cooked. every time i checked, it was boiling up, stir and i could feel nothing sticking to the bottom and burning like my old copper bottom revere ware steel 3 quart pot., how great to not have to worry about the mixture burning. this is a 4 quart pot. just perfect for the amount of butter and sugar to boil and become a food that should be reserved for the gods., i placed a mat over the pot as it boiled as the cool air was affecting the rise in temperature. the notch in the side for pouring let me leave my bamboo spoon in pot, the thermometer clipped to the side. once the mix reached 285 i poured the mix into the pan and it was so cool to see how the very last bit slipped right out of the pan. this is a fantastic pot for making toffee and recommend without reservation the purchase of this pot by calphalon., double thanks to magandab for sending me to my perfect candy pan. eating my toffee makes see s toffee-ettes taste like dirt, this is the link magandab sent me, http://www.target.com/kitchen-essentials-calphalon-hard-anodized-straining/dp/b000jm34km/qid =1234998462/ref=br_1_4/192-4549105-5227516 ie=utf8&node=11082001&frombrowse=1&rh=&page=1

uncooked brown rice, water, black beans, pinto beans, whole kernel corn, diced tomatoes and green chiles, flour tortillas, shredded pepperjack cheese

healthy request condensed cream of chicken soup, healthy request condensed chicken rice soup, water, curry powder, potatoes , cut into cubes, frozen mixed vegetables, diced green or red pepper, swanson premium chunk chicken breast in water, drained

deli ham, chopped, shredded lettuce, shredded carrot, ranch dressing, pita bread round, cut in half

tuna in water, drained, peas, frozen, cooked and drained, onion, chopped, dry) healthy harvest whole wheat blended pasta, cooked & drained, fat free cream of mushroom soup, breadcrumbs, low fat cheddar cheese, shredded

ground beef, healthy harvest lasagna noodle, reduced fat mozzarella, fat free ricotta cheese, hunts tomato paste, water

cumin seed, mustard seeds, oil, green chili, washed,ends trimmed and finely chopped, onions, peeled,washed and finely chopped, fresh ginger, peeled,washed and finely chopped, garlic, peeled,washed and finely chopped, tomatoes, peeled,washed and finely chopped, coriander powder, turmeric powder, red chili powder (use a little less than 1/2 tsp.), fresh curry leaves, washed and torn, water (this is added for cooking the tomatoes), water (to boil whole green moong dal), salt, salt, water (to make gravy for the lentils this is added at the end), whole green lentils, cleaned,washed ,soaked in water for 30 minutes and drained (whole green moong dal)

flake pie crusts can be used for main course dishes or, by adding the optional sugar, for sweet fillings and tart shells. they contain the same ingredients as other pie crusts, but it s the way the shortening is incorporated into the flour that gives these crusts theirs name and characteristics., when you break a medium flake pie crust with your fingers, it separates into flakes rather than breaking clean. a crust that breaks clean is made with short flake pastry. to make a crust short, the ingredients are put together a little differently. short crusts are equally good and used just about as universally.

brown rice, black beans, pinto beans, whole kernel corn, canned, part-skim shredded mozzarella cheese, flour tortillas, own mild salsa, diced tomatoes , no salt added, chili powder, garlic powder, onion powder, crushed red pepper flakes, dried oregano, ground cumin, black pepper

dry pinto beans (or 2 cans of beans), brown rice, ground turkey, salsa, cheddar cheese , cabot reduced fat, grated, garlic powder (or fresh garlic), salt (optional), water, olive oil, whole wheat tortillas, hot pepper

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy