Recipes Included On This Page Meatball Mushroom Soup Mediterranean Pasta with Shrimp Moroccan Chicken Thighs Mushroom Spinach Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Meatball Mushroom Soup Recipe By : Nancy Keatley, Salem, OR Serving Size : 6 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground turkey 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon black pepper 1 large egg 1 tablespoon olive oil 1 cup carrots -- sliced 2 garlic cloves -- crushed 2 cups fresh mushrooms -- sliced 10 3/4 ounces low-fat or fat-free, low sodium beef broth [1 can] 10 3/4 ounces 98% fat-free cream of mushroom soup -- (1 can) 2 tablespoons tomato paste Parmesan cheese -- for garnish Fresh parsley -- for garnish In a small bowl mix together ground turkey and seasonings. Add egg, stirring until well blended. Form into small meatballs. Heat olive oil in skillet. Brown meatballs. Drain well. Transfer meatballs to slow cooker. Add remaining ingredients, except Parmesan cheese and parsley. Cover and cook on Low 6-8 hours or on High for 3-4 hours. Makes 8 servings. Source: "Fix-It and Forget-It Lightly, Phyllis Pellman Good, ISBN 1-56148-433-4" S(MC formatting by): "Bobbie" NOTES : Ideal slow-cooker size: 3 1/2 quart Bobbie's Note: I didn't have time in the morning to fill the crockpot, so just made this in a large saucepan on the stovetop. I let it simmer covered for about 1 1/2 hours. The turkey mixture was so soft that I added about 1/4 cup bread crumbs before I tried to form the balls. This was extremely good. The broth of this soup/stew was very flavorful. We served it with bread and cottage cheese/tomato salad. I'm glad there are plenty of leftovers. I got 4 generous main dish servings. Contributed to the FareShare Gazette by Bobbie; 23 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 6g Fat (51.3% calories from fat); 9g Protein; 5g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Mediterranean Pasta with Shrimp Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bow-tie pasta -- (farfalle) about 5 ounces 1 pound uncooked shrimp -- peeled, deveined [thawed if frozen] 1 medium red bell pepper -- chopped (1 cup) 3 cups tightly packed fresh spinach -- (about 3 cups) stems removed, torn into pieces 2 tablespoons chopped fresh basil leaves -- or 2 teaspoons dried 1/2 teaspoon salt 1/3 cup sliced kalamata olives or one 2 1/2-ounce can ripe olives, drained 1 cup crumbled feta cheese -- (4 ounces) 2 tablespoons olive oil -- or vegetable oil IN a 5-quart Dutch oven, cook pasta as directed on package, adding shrimp and bell pepper during last 2 minutes of cooking time. Cook until pasta is tender and shrimp are pink. Drain and return to Dutch oven Add spinach, basil, salt and olives to pasta mixture, heat over Medium heat until hot. Toss with cheese and oil. Makes 5 servings Source: "Pillsbury Classic Cookbook #347, Fast & Fresh Pasta, May/June 2011" S(MC Formatted by:): "Bobbie" Start to Finish Time: "0:20" NOTES : Kalamata olives are plump and juicy with a powerful flavor, bright acidity and high salt content. However, if you don't have them on hand, your favorite olive variety will work for this recipe. Bobbie's Note: This was a wonderful recipe. I made half of the recipe and there is two small helping left. We had it with a tomato/green been salad. Yumm! Contributed to the FareShare Gazette by Bobbie; 21 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 12g Fat (78.6% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 548mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 2 Fat. Back to Recipe List * Exported from MasterCook * Moroccan Chicken Thighs Recipe By : Complied and Edited by Anne C. Cain, M.S., M. P. H,. R.. D. Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 skinless boneless chicken thighs -- (3 ounces each) 2 teaspoons grated lemon peel 1 1/2 teaspoons ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 garlic cloves -- minced 2 teaspoons olive oil Cooking spray Trim frat from chicken thighs and set thighs aside. Combine lemon rind and next 5 ingredients in a big bowl. Brush olive oil evenly over chicken. Add chicken to bowl and toss well to coat chicken with spice mixture. Let stand for 10 minutes. Prepare Grill Place chicken on grill rack coated with cooking spray. Cover and grill 6 minutes on each side or until done. Yield: 4 servings of 2 chicken thighs each * Note: (This was the method I used, it was suggested in the book) To prepare indoors, place a grill pan over Medium-High heat until hot, coat with cooking spray. Add chicken and cook for 7 minutes on each side or until done. Source: "The Complete Set-By-Step Low Carb Cookbook" S(MC formatting by): "Bobbie" Copyright: "Oxmoor House, Inc. (ISBN 0-8487-3053-4" NOTES : Cinnamon and ginger add a hint of sweetness (without adding carbs) to the spice mixture coating. Bobbie's Note: I cut this recipe in half for the two of us, and it was fantastic. Such a subtle flavor that was just right. I cooked in on my stove in a grill pan. I served it with Sesame Rice. Contributed to the FareShare Gazette by Bobbie; 7 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (78.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Mushroom Spinach Salad Recipe By : Gail Buss, Westminster, Maryland Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups fresh baby spinach 2 cups sliced fresh mushrooms 1/2 cup sliced red or sweet onion 1/2 cup canola oil 2 tablespoons cider vinegar 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/4 teaspoon dried oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon pepper In a large salad bowl, combine the spinach, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over salad and toss to coat. Serve immediately. Yield: 8 servings. Source: "Taste of Home - Aug/Sept - 2006, also 1997 Annual" S(MC formatting by): "Cookie, augmented by Bobbie" Start to Finish Time: "0:20" NOTES : "Red onion and fresh mushrooms add color and interest to this salad served with my favorite meal. The dressing mixes up in minutes. I add just enough of it to coat the salad lightly." writes Gail. Bobbie's Note: I made a fourth of this to use up 2 cups of baby spinach I had on hand. It was perfect for the two of us. Delicious and just enough dressing. Contributed to the FareShare Gazette by Bobbie; 5 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 14g Fat (92.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 201mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

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