Soups & Appetizers
Squash & Apple Bisque
1 Butternut squash (2 lbs) peeled and cubed
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) ready to serve chicken broth
2 cups applesauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream
Mix all ingredients except sour cream in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat 8 to 10 hours (or 3 to 5 hours on high heat) or until squash is tender. Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker. Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir. Garnish each serving with a dollop of sour cream.
You can also serve this chilled as well with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalized ginger. Enjoy!
Cabbage Roll Soup
Ingredients
Instructions
Loaded Baked Potato Soup
Ingredients
* 5 lbs russet potatoes, diced, NOT peeled ( I don't know why )
* 1 Tablespoon Garlic Powder
* 64 Ounces chicken broth
* 16 Ounces of Cream Cheese (today I used neufchâtel cheese)
* bacon, chives or shredded cheese for garnish
Instructions:
1. Combine potatoes, garlic, chicken broth and cream cheese in the crock pot
2. Cook on low for 8 hours or high for 4 hours.
3. You can puree the soup in a food processor if you would like
4. For thickness you can add a 1/2 cup of potato flakes
5. Top with Garnish & Enjoy :)
Tomato Basil Soup
-2 cans (28 ounces each) crushed tomatoes
-1 can (14 ½ oz) Chicken Broth
-18 to 20 fresh basil leaves, minced
-1 teaspoon sugar (I put in 1 ½ tsp sugar)
-1/2 tsp salt
-1 cup heavy whipping cream (I used 2% milk)
-1/2 cup of butter (I used ¼ c of butter)
Directions
-In a large saucepan, bring tomatoes and broth to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil, sugar and salt. Reduce heat to low, stir in cream and butter. Cook until butter is melted. I pureed it in the blender while it was a little warm to make it a little smoother of a consistency. Yield: 9 (1 Cup) servings Total Time: 20 min.
Creamy Mexican Dip
1 Cup Fat-Free Greek Yogurt Plain
1/2 Cup Salsa
3/4 Cup Avocado diced
1/3 Cup Fresh Cilantro
1/4 Cup Red Onion Finely Chopped
1/2 Tsp Group Cumin
1/2 Tsp Salt (To taste)
Directions
In a medium bowl, stir together yogurt and salsa until well blended
Stir in remaining ingredients. Cover and refrigerate up to 1 day
Before serving, garnish with additional cilantro, chopped avocado and chopped red onion
1 Butternut squash (2 lbs) peeled and cubed
1 medium onion, chopped (1/2 cup)
1 can (14 1/2 ounces) ready to serve chicken broth
2 cups applesauce
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup sour cream
Mix all ingredients except sour cream in 3 1/2 to 6 quart slow cooker. Cover and cook on low heat 8 to 10 hours (or 3 to 5 hours on high heat) or until squash is tender. Place one-third to one-half of the mixture at a time in blender or food processor. Cover and blend on high speed until smooth. Return mixture to cooker. Stir in sour cream. Cover and cook on low heat setting 15 minutes or just until soup is hot; stir. Garnish each serving with a dollop of sour cream.
You can also serve this chilled as well with thin slices of Granny Smith apples and a sprinkling of finely chopped crystalized ginger. Enjoy!
Cabbage Roll Soup
Ingredients
- 4 cups cabbage, roughly chopped
- 1 lb. ground beef
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1 tsp paprika
- 1 onion, chopped
- 3 cloves garlic, minced
- ½ cup water
- 1 tsp oregano
- ½ tsp basil
- 680 mL can tomato sauce (or about 3 cups)
- 796 mL can diced tomatoes (or about 4 cups)
- 1 cup rice, uncooked
Instructions
- Add onion, garlic, Worcestershire sauce, paprika, ground beef and salt to a skillet on medium heat. Cook until the ground beef is browned (about 7 to 10 minutes).
- In a slow cooker, add cabbage, oregano, basil, tomato sauce, diced tomatoes, water and ground beef mixture and stir to combine.
- Cover and cook on low heat for 8 to 10 hours.
- In last half hour of cooking, cook the rice according to package directions. Add the cooked rice to the slow cooker and stir to combine.
Loaded Baked Potato Soup
Ingredients
* 5 lbs russet potatoes, diced, NOT peeled ( I don't know why )
* 1 Tablespoon Garlic Powder
* 64 Ounces chicken broth
* 16 Ounces of Cream Cheese (today I used neufchâtel cheese)
* bacon, chives or shredded cheese for garnish
Instructions:
1. Combine potatoes, garlic, chicken broth and cream cheese in the crock pot
2. Cook on low for 8 hours or high for 4 hours.
3. You can puree the soup in a food processor if you would like
4. For thickness you can add a 1/2 cup of potato flakes
5. Top with Garnish & Enjoy :)
Tomato Basil Soup
-2 cans (28 ounces each) crushed tomatoes
-1 can (14 ½ oz) Chicken Broth
-18 to 20 fresh basil leaves, minced
-1 teaspoon sugar (I put in 1 ½ tsp sugar)
-1/2 tsp salt
-1 cup heavy whipping cream (I used 2% milk)
-1/2 cup of butter (I used ¼ c of butter)
Directions
-In a large saucepan, bring tomatoes and broth to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil, sugar and salt. Reduce heat to low, stir in cream and butter. Cook until butter is melted. I pureed it in the blender while it was a little warm to make it a little smoother of a consistency. Yield: 9 (1 Cup) servings Total Time: 20 min.
Creamy Mexican Dip
1 Cup Fat-Free Greek Yogurt Plain
1/2 Cup Salsa
3/4 Cup Avocado diced
1/3 Cup Fresh Cilantro
1/4 Cup Red Onion Finely Chopped
1/2 Tsp Group Cumin
1/2 Tsp Salt (To taste)
Directions
In a medium bowl, stir together yogurt and salsa until well blended
Stir in remaining ingredients. Cover and refrigerate up to 1 day
Before serving, garnish with additional cilantro, chopped avocado and chopped red onion