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    Ya Want Fries With That?
    Ya Want Fries With That?
    Ya Want Fries With That?
    Ebook92 pages58 minutes

    Ya Want Fries With That?

    By Raquel Haggard

    ()

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    About this ebook

    Recipes for soups, salads, sides and breads. Every recipe includes the nutritional information.

    LanguageEnglish
    PublisherRaquel Haggard
    Release dateDec 21, 2012
    ISBN9781301641994
    Ya Want Fries With That?
    Author

    Raquel Haggard

    Aunt Purple is the Jesus loving, all the time cooking, sometimes crafting, Fiesta collecting, Texas living, happy wife of a smoking, grilling guru.

    Read more from Raquel Haggard

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      Book preview

      Ya Want Fries With That? - Raquel Haggard

      Ya’ Want Fries With That?

      Soups, Salads, Sides & Breads

      By Raquel Haggard

      Aunt Purple’s Cooking

      Smashwords Edition

      Copyright 2012 Raquel Haggard

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold

      or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please purchase your own copy. Thank you for respecting the hard work of this author.

      Additional ecookbooks are available at Smashwords.com

      I like to use light or low-fat products but if you prefer fat free or regular products, feel free to use those instead.

      Here’s a secret--taco seasoning you make yourself is much tastier than store-bought packages and has less sodium. Here’s my recipe:

      Taco Seasoning

      1 1/2 tsp. Chili powder

      3/4 tsp. Garlic powder

      1/2 tsp. Chipotle powder

      1/2 tsp. salt

      dash chili & lime powder

      1/4 tsp. cayenne

      2 tsp. cumin

      1 tsp. Splenda

      1 tsp. onion powder

      1 tsp. smoked paprika

      Mix in small cup.

      Table of Contents

      Soups

      Salads

      Sides

      Breads

      Soups

      Lite Toscano Soup

      12 oz. potatoes, diced

      3 c. kale, washed and cut from stems

      onion to taste

      4 oz. lite sausage, cooked & drained

      2 (15 oz) cans fat free chicken broth

      1 (12 oz) can evaporated milk

      red pepper flakes

      Italian seasoning

      salt & pepper

      Combine all ingredients in large saucepan. Bring to a boil then simmer 30 minutes.

      Yield: 4 servings. Per serving= 224 Calories; 5g Fat (15.9% calories from fat); 22g Protein; 32g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 672mg Sodium.

      Pepperoni Soup

      14 oz. chunky pasta-style stewed tomatoes

      3 c. fat free chicken broth

      2 c. chunked zucchini

      1 large red bell pepper, chunked

      2.5 oz sliced black olives

      1 tsp. dried basil

      2 oz. thinly sliced reduced fat Hormel Pepperoni

      In large saucepan, combine tomatoes, chicken broth, zucchini, and bell pepper. Heat to a boil; reduce heat. Simmer uncovered 5 minutes or until vegetables are crisp-tender. Stir in olives, basil and pepperoni. Simmer 1 minute.

      Yield: 4 servings. Per serving= 123 Calories; 4g Fat (23.8% calories from fat); 15g Protein; 14g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol; 842mg Sodium.

      Italian Tortellini Stew

      1 onion, chopped

      15 oz can great northern beans

      2 zucchini, sliced

      2 TB basil

      15 oz fat free chicken broth

      salt and pepper

      28 oz crushed tomatoes

      8 oz dry cheese filled tortellini

      Combine all ingredients in large sauce pan. Bring to a boil then simmer 20 minutes.

      Yield: 5 servings. Per serving= 344 Calories; 7g Fat (18.3% calories from fat); 18g Protein; 57g Carbohydrate; 12g Dietary Fiber; 32mg Cholesterol; 1090mg Sodium.

      Creamy Tomato Soup

      3 c. Spicy V-8 juice

      2 tsp Italian seasoning

      2 tsp dried onion flakes

      3 oz uncooked whole wheat angel hair pasta

      10 3/4 oz Healthy Request tomato soup

      12 oz evaporated skim milk

      1/4 tsp black pepper

      1/4 c. reduced fat Parmesan cheese

      In a large saucepan, combine V-8 juice, Italian seasoning, onion flakes, and pasta. Cook over medium heat for 10 minutes or until noodles are tender. Add tomato soup, milk, and pepper. Mix well. Lower heat and simmer 5 minutes, stirring often. When serving, top each bowl with 1 tablespoon of parmesan cheese.

      Yield: 4 servings. Per serving (about 1 1/2 cups)= 264 Calories; 3g Fat (10.5% calories from fat); 11g Protein; 49g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 1166mg Sodium.

      Quinoa Spinach Soup

      1/4 c. minced sweet onion

      2 tsp. olive oil

      Garlic to taste

      6 oz chicken breast, diced

      1/2 c. quinoa

      15 oz fat free chicken broth

      1/2 tsp. red pepper flakes

      dash cayenne pepper

      1 c. sliced celery

      8 oz fresh spinach

      Sauté onion in olive oil, add garlic and chicken. Cook for additional 5 minutes. Rinse quinoa, drain and add to pan, with spinach, mixing well. Add chicken broth and additional water to cover. Bring to a boil and simmer 20 minutes.

      Yield: 3 servings. Per serving= 233 Calories; 6g Fat (22.3% calories from fat); 25g Protein; 25g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 444mg Sodium.

      Zesty Noodle Soup

      1/2 lb ground beef, 96% fat free

      2 (14 oz) cans fat free chicken broth

      10 oz can diced tomatoes with green chilies

      1 tsp minced garlic, divided

      1 tsp ground cumin

      1 tsp chili powder

      1/8 tsp salt

      1/8 tsp freshly ground pepper

      3 oz whole wheat spaghetti

      1 large zucchini, diced

      1/4 c. chopped cilantro

      In a large saucepan, brown ground beef and add cumin, chili powder, salt and pepper. Add broth, tomatoes, and garlic. Cover and bring to a boil;

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