Posts Tagged "leftovers"

My recipe for the spring is full of antioxidants to help fight cancer. I’m on a health kick this month and hope you enjoy this. One serving is about 40 calories.   Sweet and Sour Coleslaw 4 cups of chopped coleslaw 1 red (you can use yellow or green) bell pepper, chopped 1 batch of green onions, chopped 1 can of cooked corn 1/2 cup of white vinegar 1/3 cup Splenda (no calorie sweetener) Salt and pepper, to taste Toss all the ingredients together and refrigerate for a few hours, then serve. This recipe keeps well for several days.

Here is a recipe I love to make during the summer months because I don’t have to use a stove and heat up the kitchen on those hot days. Bean Salad 1 can of kidney beans 1 can of pinto beans 1 can of green beans 1 can of chick peas several stalks of celery-diced 1 red onion-diced Mix all the ingredients together then put oil and vinegar in to taste (the mixture should be what you like–I usually have more vinegar to oil). Season with salt, pepper and Mrs. Dash. With this recipe you can substitute different beans or spices. This salad is better if it sits a day in the refrigerator and it last for a while.

My recipe for this newsletter is one of my favorite soups. We will be getting into cooler weather, which means soup time. My husband and I eat a lot of soups during the colder months. Make a batch on the weekend, and it lasts most of the week. This recipe makes a lot and freezes well. I often half it and put part of it in the freezer.   Chicken Cheese Soup Ingredients: 1 whole chicken and 1 package of chicken breasts—cooked with seasonings and diced up into smaller pieces (I usually use a large package of boneless chicken breasts rather than the whole chicken—easier to cut up—no deboning) 4 cups of chicken broth (I use the water after cooking the chicken) 1 ½ cups of chopped carrots (I love carrots but my husband doesn’t so I substitute broccoli for carrots...

Summer Pasta Salad (This salad gets better the second time around—great leftovers.)   ¾ cup of ranch dressing 8 oz. pasta (You can experiment to see which one you like the best.) 1 cup of broccoli florets 1 cup of artichoke hearts, quartered 1 zucchini, diced ½ red onion, thinly sliced ½ cup frozen peas, thawed 1 cup cherry tomatoes, halved ½ cup grated Parmesan cheese ¼ cup pitted and halved black olives (You can add a large can of tuna or chicken, and I usually double the recipe.)   Cook pasta according to package directions. Place broccoli in a strainer; drain cooked pasta in same strainer. Run cool water over all and drain well. Transfer pasta and broccoli to a serving bowl. Add ranch dressing and remaining ingredients and toss gently to coat. Serve...