day.).
2. FINISH SOUP Remove bones from slow cooker
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
Preheat the oven to 425\u00b0F.
Combine the soup, milk, chicken, and peas & carrots in a large bowl.
Pour the filling mixture into a 9-inch deep-dish pie plate; cover with the pie crust and press the edges to seal; make several slits in the crust for venting.
To avoid spills, place on a baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden; let sit for 5 minutes then cut into wedges and serve.
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
Mix in large pan the soup, water, onion and green pepper.
Add meat, rice and seasonings.
Shape into small balls; place into soup mixture.
Simmer slowly for 40 minutes.
Serve on warm plate with sauce spooned over meatballs.
When served, rice sticks out of meatballs, making them look like little porcupines.
Brown and drain ground beef, then place all ingredients listed into crock-pot.
Heat to boiling, then simmer all day or overnight.
Serve.
Makes approximately 6 1/2 large soup bowls. Diabetic exchanges:
1 cup = 1 starch, 1 ounce meat and 1 fat.
o make one batch of soup:
Wash one batch of
Combine chicken and water to cover in large skillet.
Cover and boil.
Reduce heat, simmer 15 to 20 minutes.
Drain well. Chop chicken; set aside.
Cook spaghetti as directed on package; drain and set aside.
Combine soup, milk and seasoning in saucepan.
Stir to blend.
Layer spaghetti, chicken, soup mixture and mushrooms in a 12 x 8 x 2-inch baking dish coated with cooking spray.
Bake at 325\u00b0
for 30 to 45 minutes or until thoroughly heated.
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Cook carrots in boiling water until tender; drain and cool. Add sliced onions and green peppers (sliced or diced).
Combine soup and remaining ingredients; pour over carrots, onions and peppers.
Cover and refrigerate at least 12 hours.
Mix cake mixes and drop by spoonfuls on cookie sheet.
Bake at 350\u00b0 until done and cool.
Mix diabetic frosting with peanut butter.
Fill cookies.
Cook carrots in salted water until tender.
Combine soup, vinegar, oil and sweetener; heat to boiling and simmer until oil blends.
Add pineapple, green pepper and onion to soup mixture. Pour over carrots; mix.
Serve hot or cold.
Keeps well in refrigerator.
Preheat oven to 400\u00b0.
Combine soup mix and orange concentrate.
Place chicken in shallow pan and brush with half soup/orange mixture.
Bake 1 hour, basting frequently or until chicken is tender.
Blend yogurt and cottage cheese in medium bowl.
Stir in onion soup mix and chili powder.
Refrigerate, covered, for 3 hours. Place on tray with an assortment of crisp vegetables.