I am always craving this tomato basil soup, so instead of buying it. I scooped up all of the ingredients at the store to make it in my own kitchen….. Van loves to eat soup so this would be a great thing to make for the kids too you can throw some pieces of bread in there and use organic canned tomatoes…. NOTE: I tried this recipe and I actually think you can use less flour than it calls for. I would use half a cup instead of one cup. Here is one more recipe that you could try – the heavy whipping cream might work better.
We had a little dinner party last night and decided to make it casual. We tried this recipie and it was so delicious. I did not include the olives. We served it with lemonade & firefly vodka! Try it….
Grilled Chicken Tostadas  From Cooking Light  magazine
4 (6-ounce) skinless, boneless chicken breast halves 1 tablespoon fresh lime juice 1 tablespoon 40% less-sodium taco seasoning (such as Old El Paso) 1/2 teaspoon sugar Cooking spray 6 (8-inch) flour tortillas 6 cups packaged coleslaw 1 (7-ounce) can green salsa 4 cups chopped tomato 1/4 cup sliced ripe olives, chopped 1 1/4 cups fat-free refried beans 1/2 cup (2 ounces) crumbled feta cheese 6 tablespoons reduced-fat sour cream 1/4 cup fresh cilantro leaves 1/4 cup unsalted pumpkin seed kernels, toasted (optional)
1. Prepare grill, or heat a grill pan over medium-high heat. 2. Brush chicken with juice; sprinkle with seasoning and sugar. 3. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly 4. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown. 5. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently. 6. Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkin seeds, if desired.
Nutritional Information: CALORIES 361(23% from fat); FAT 9.2g (sat 3.6g,mono 1.5g,poly 1.2g); PROTEIN 28.7g; CHOLESTEROL 65mg; CALCIUM 221mg; SODIUM 844mg; FIBER 6.8g; IRON 3.7mg; CARBOHYDRATE 43g Source URL: http://www.yumsugar.com/user/partysugar/recipes/574438
We had a little going away dinner last night with the OC friends. It was fun, and kind of sad at the same time. My friend Lori made this yummy salad and I thought I would share the recipie.
1/2 cup (or more) sliced almonds & 3 Tbs sugar (cook on stove until sugar coats almonds and then cool on wax paper)
1/2 head green leaf lettuce 1/2 romaine lettuce 1/2 red leaf lettuce 2 whole green onions chopped 1 11oz. can of mandarin oranges, drained
*you can use more or less on the lettuce, depending on how much people you’re serving.
dressing: 1/2 tsp. salt 1/2 tsp. pepper 1/4 cup of oil (i used canola, taste better than olive oil) 1 tbs. parsley (can use fresh, i used dried) 2 tbs. sugar 2 tbs. vinegar (i’ve used rice wine or red wine, both work) a good dash of tabasco
*i usually double the dressing recipe, just so i have enough.
I am the writer & editor of vanerwin.com. I write on life, love, children, sustainable living, toys, organic food & interior design. I also work part time for my Dad on the Blondie Comic Strip. I have a funny husband, two brilliant sons, and two very hairy dogs!