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soongone
Hi everyone!
Does anybody out there have a simple bread machine recipe for tomato basil bread? I love that stuff and would like to make it myself. To buy it it's $4 a loaf!! Way too much for me!haha. Thank you so much!
Does anybody out there have a simple bread machine recipe for tomato basil bread? I love that stuff and would like to make it myself. To buy it it's $4 a loaf!! Way too much for me!haha. Thank you so much!
Artichoke and Spinach Soup
Ingredients
* 30 - 32 ounces reduced-sodium chicken broth
* 1/3 cup basmati rice
* 4 cups packed baby spinach
* 1 14-ounce can artichoke hearts, rinsed
* 2 large eggs
* 3 tablespoons lemon juice
* 1 1/2 tablespoons chopped fresh dill
* 1/4 teaspoon freshly ground pepper
Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook, uncovered, until the rice is tender, about 15 minutes. Stir in spinach.
2. Place artichoke hearts, eggs, dill and lemon juice in a blender; cover, puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.)
3. Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in the pepper.
* 30 - 32 ounces reduced-sodium chicken broth
* 1/3 cup basmati rice
* 4 cups packed baby spinach
* 1 14-ounce can artichoke hearts, rinsed
* 2 large eggs
* 3 tablespoons lemon juice
* 1 1/2 tablespoons chopped fresh dill
* 1/4 teaspoon freshly ground pepper
Directions
1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook, uncovered, until the rice is tender, about 15 minutes. Stir in spinach.
2. Place artichoke hearts, eggs, dill and lemon juice in a blender; cover, puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.)
3. Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in the pepper.
Squash/Mushroom Casserole
Ingredients:
* 2 lbs. summer squash
* 1 cup mushrooms
* 1/2 cup low fat mayo
* 1/2 cup chopped onion
* 1/2 cup chopped pecans
* 1 large egg
* 1/2 cup grated 2% cheddar cheese
* 1/4 stick butter
* Parmesan Cheese
Directions:
Slice squash and boil until tender. Drain and add butter and mash.
Preheat oven to 350°F and grease casserole dish with butter.
Spoon buttered mashed squash into bottom of casserole dish.
In a separate bowl, mix remaining ingredients except parmesan cheese.
Spread over squash layer and top with Parmesan. Bake uncovered 40 minutes.
* 2 lbs. summer squash
* 1 cup mushrooms
* 1/2 cup low fat mayo
* 1/2 cup chopped onion
* 1/2 cup chopped pecans
* 1 large egg
* 1/2 cup grated 2% cheddar cheese
* 1/4 stick butter
* Parmesan Cheese
Directions:
Slice squash and boil until tender. Drain and add butter and mash.
Preheat oven to 350°F and grease casserole dish with butter.
Spoon buttered mashed squash into bottom of casserole dish.
In a separate bowl, mix remaining ingredients except parmesan cheese.
Spread over squash layer and top with Parmesan. Bake uncovered 40 minutes.
Loving Recipes
It's so nice you started this group. I've hoped someone would forever. I could read a cookbook as I do a novel but am getting older and must watch what I cook (must eat what one cooks rule) so I'm so glad that healthy is the focus. I live in Ca and have a wonderful husband, a big grey parrot, three dogs, and lots of cats. I live in the country and right next to a creek. Lots of feral cats and I guess this is the only square meal available for miles. Ha Ha I'm looking forward to trying all the recipes and sending some of my own.
