Monday, May 31, 2010

Convalescent Soup

3 Med Potatoes
1 Carrot
2 to 3 stalks of celery
Chopp everything cover with water and cook.  
When vegetable are soft mash with potato masher.  
Add 1 tsp sugar 
salt and butter to taste.  
Add one can mushroom soup and a can of milk.  
Heat through and serve.

This recipe is from Luella Hellawell who made this for me following gall bladder surgery and pancreatitis. This is great to offer nutrition and substance, yet is bland and easy to digest.

When I was helping my aunt in TX and she was having a hard time with digestion and nausea, I thought of it and called her wonderful daughter Clarice who happily got me the recipe! (THANKS CLARICE!) I separated  the recipe into individual serving sizes in disposable containers and froze them so it would be easy to microwave and consume as needed. Hope this is helpful for SOMEONE...  (((HUGS)))

Fresh Tomato, Beef & Bow Tie Pasta

Total preparation and cooking time: 25 minutes
Servings: 4
  1 pound ground beef
  3 cloves garlic, minced
  2 cups chopped tomatoes
  3/4 teaspoon salt
  1/4 teaspoon pepper
  1-1/2 cups uncooked bow tie pasta, cooked
  2 tablespoons sliced fresh basil
  3 tablespoons grated Parmesan cheese

Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings.
Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

Friday, May 28, 2010

20-Minute Green Bean Chicken & Rice Dinner

20-Minute Green Bean Chicken & Rice Dinner

Preparation Time: 20 minutes
Cook Time: 20 minutes

Servings: 4


1 Tbs oil
4 lbs small boneless skinless chicken breast halves 
2 cups frozen cut green beans, thawed
1-3/4 cups milk
1 can condensed cream of mushroom soup
1/4 tsp paprika
1/4 tsp pepper
2 cups MINUTE White Rice, uncooked
1/2 cup French fried onion rings


HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm.

ADD beans, milk, soup, and seasonings to skillet; stir. Bring to a boil.

STIR in rice. Top with chicken; cover. Reduce heat to low. Cook 5 min. or until rice is tender. Sprinkle with onion rings.

Calories 520
Total Fat 18.00g, 0.00%%
Saturated Fat 5.00g, 0.00%%
Cholesterol 75.00mg, 0.00%%
Sodium 700.00mg, 0.00%%
Total Carbohydrate 54.00g, 0.00%%
Dietary Fiber 3.00g, 0.00%%
Sugars 7.00g
Protein 34.00g

Thursday, May 6, 2010

Sour Cream Chili Bake

Ok, so the sour cream is an OPTION. Only half of those in our house even like sour cream so usually when I make this it's without the sour cream. When I DO use it, those of use that like it have to take all that TOUCHED it!! LOL!! (Usually we just put it on our own serving.) This was our adventure on Tuesday.  ;D

Sour Cream Chili Bake
1 lb ground beef
1 15oz can pinto beans drained (I also rinse to reduce sodium)
1 10oz can enchilada sauce (or prepare from packet)
1 8oz can tomato sauce
1 cup shredded sharp American cheese (We prefer mild or medium cheddar)
1 tablespoon instant minced onion
1 6 oz package corn chips
1 cup dairy sour cream (optional and 1 cup is TOO MUCH)
1/2 cup more of cheese above

In skillet brown ground beef, drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup shredded cheese and minced onion. Set aside one cup of corn chips and coarsely crush the remaining chips. Stir crushed chips into meat mixture. Turn into casserole dish and bake covered at 375 for 30 minutes. Spoon sour cream atop casserole; sprinkle with 1/2 cup cheese and sprinkle reserved chips around edge of casserole. Bake another 2-3 minutes. Makes 6 servings.

I didn't have regular chips on the day I took this picture, I used SCOOPS... It maybe wasn't as PRETTY, but it served the same purpose.  ;D