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    Ya Want Fries With That 2?: A Second Helping of Soups, Salads, Sides and Breads
    Ya Want Fries With That 2?: A Second Helping of Soups, Salads, Sides and Breads
    Ya Want Fries With That 2?: A Second Helping of Soups, Salads, Sides and Breads
    Ebook93 pages55 minutes

    Ya Want Fries With That 2?: A Second Helping of Soups, Salads, Sides and Breads

    By Raquel Haggard

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    About this ebook

    This cookbook is a sequel to Ya Want Fries With That. A second helping of soups, salads, sides and breads. Nutritional information is included with every recipe.

    LanguageEnglish
    PublisherRaquel Haggard
    Release dateDec 31, 2014
    ISBN9781311501752
    Ya Want Fries With That 2?: A Second Helping of Soups, Salads, Sides and Breads
    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 2? - Raquel Haggard

      Ya’ Want Fries With That 2?

      A Second Helping of Soups, Salads, Sides & Breads

      By Raquel Haggard

      Aunt Purple’s Cooking

      SmashWords Edition

      Copyright 2015 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 another 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, Stews, Chilis, and Chowders

      Salads

      Sides

      Breads

      Soups

      Italian Sausage Stew

      1/2 lb Turkey Italian sausage, thickly sliced

      1/4 c. diced onion

      1 garlic clove, minced

      1 c. sliced carrot

      1 tsp dried basil

      2 zucchini, diced

      1 (14 1/2 oz) can chopped tomatoes

      1 (14 oz) can fat-free beef broth

      2 c. finely shredded cabbage

      1/4 tsp pepper

      1 (15 oz) can great northern beans, drained

      1 c. small shell pasta (or other small pasta)

      2 c. water

      In a deep saucepan, sauté sausage until browned; add onion, garlic, carrots and basil; cook, stirring frequently, 5 minutes. Stir in zucchini, tomatoes, beef broth, cabbage, and pepper. Bring stew to a boil; reduce heat and simmer, covered, for 30 minutes. Add beans, pasta and water; cook an additional 15 minutes or until pasta is tender.  

      Yield: 5 servings.  Per serving (about 1 1/2 cups)= 293 Calories; 5g Fat (14.2% calories from fat); 23g Protein; 47g Carbohydrate; 10g Dietary Fiber; 30mg Cholesterol; 1025mg Sodium. 

      Spicy Zucchini Soup

      8 oz pork sausage

      9 oz chicken Asiago spinach sausage

      15 oz fat-free chicken broth

      1/4 c. diced onion

      3 c. zucchini

      1 c. celery

      14 1/2 oz canned tomatoes

      2 c. tomato sauce

      3 c. water

      2 tsps Italian seasoning

      1 tsp dried basil

      1 tsp dried oregano

      1/2 tsp salt

      1/2 tsp black pepper

      Cook sausage and sliced chicken sausage in large saucepan.  Then add broth, onion, zucchini, and celery. Bring to a boil then add tomatoes, sauce, water, and seasonings. Simmer 20 minutes.

      Yield: 6 servings. Per serving ( about 1 1/2 cups)= 203 Calories; 10g Fat (39.0% calories from fat); 19g Protein; 14g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 1546mg Sodium.

      Jamaican Brown Stew Chicken

      1 lb boneless, skinless chicken thighs

      1 lime or 1/4 c. lime juice

      1 tsp onion powder

      Dash garlic powder

      2 TB hot chili sauce

      1/2 tsp dried thyme

      2 TB low sodium soy sauce

      Cooking spray

      1 c. shredded carrot

      2 tsp cornstarch

      1 1/2 c. unsweetened light coconut milk

      1/4 tsp kosher salt

      Combine lime juice, onion powder, garlic powder, chili sauce, thyme and soy sauce. Pour over chicken, cover and marinate at least one hour. Spray large saucepan with cooking spray. Cut chicken into small pieces and add to saucepan. Lightly brown the chicken on medium-high heat. When browned on all sides, pour the marinade over the chicken and add the carrots.  Stir and cook over medium heat for 10 minutes. Mix cornstarch and coconut milk and add to stew, stirring constantly. Reduce heat to low and cook an additional 20 minutes or until tender, add salt to taste.

      Yield: 3 servings. Per serving= 213 Calories; 8g Fat (30.7% calories from fat); 28g Protein; 11g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 920mg Sodium.

      Stuffed Zucchini Soup

      8 oz ground beef, 96% fat free

      1 c. veggie crumbles

      1/4 c. diced onion

      2 c. celery

      1/4 c. diced bell pepper

      4 c. chopped zucchini

      14 oz stewed tomatoes

      14 oz fat free beef broth

      1 c. Barley, Quick Cooking

      3 c. water

      1/2 tsp basil

      1 tsp Italian seasoning

      1 Tsp parsley

      1 tsp kosher salt

      1/4 tsp black pepper

      Brown beef, then add veggie crumbles, onions, celery, and pepper; cook until translucent. Chop zucchini; add to the pot and cook 10-15 minutes to cook down some. Then add tomatoes, and broth; bring to

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