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  • Delightful Dishes by Donna 12:13 am on March 1, 2009 Permalink | Reply
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    Zero Points Weight Watchers Soup 

    Zero Points Soup


    Hands-on time: 20 minutes
    Time to table: 1 1/4 hour
    Makes 9 cups

    6 cups broth (today I used Light Vegetable Stock)

    Cooking spray
    2 carrots, peeled and diced
    1 large onion, diced
    4 teaspoons garlic (from a jar or substitute four cloves minced garlic)
    1/2 cabbage, chopped (or use a bag of slaw, the biggest chunks you can find vs the fine, don’t skip the cabbage for it somehow makes the soup)
    1/2 pound frozen green beans
    2 tablespoons tomato paste
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon kosher salt

    1 large zucchini, diced

    Bring the broth to a boil in the microwave. (This is a time-saving tip that can be skipped if there’s no hurry.)

    Spray a Dutch oven with cooking spray and heat on MEDIUM HIGH. Add the carrots, onion and garlic and cook for about 5 minutes. Add all the remaining ingredients EXCEPT the zucchini and bring to a boil. Cover, reduce the heat to MEDIUM and simmer for about 15 minutes or until the beans are tender. Add the zucchini and cook until the zucchini are tender. Serve and enjoy!

    Zero point soups aren’t hard to make without following a recipe. They’re just a pile of non-starchy vegetables cooked in 6 cups of a non-fat broth. It’s even easy to convert one-point soups to zero-point soups.

  • Delightful Dishes by Donna 4:12 am on February 28, 2009 Permalink | Reply
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    From the Show Mom’s Cooking 

    I was watching the show “mom’s cooking” and saw them make these recipes. The banana bread looks awesome and had some great tips. But Antoinette and Rockie made these turnovers with such ease I had to come post it! How easy and cheap to make and you can also do your own filling and make these ahead of time. Everyone wins with these recipes. I’ll post back with my reviews soon. This will definitely go in my list of budget meals. Way to go Mom’s cooking! Special thanks to Antoinette and Rockie for the recipes and for making this look easy. If you want to see the video go to the website.


    Sloppy Joe Turnovers

    • 1/3 diced green pepper
    • 1/3 diced white onion
    • 2 celery stalks, trimmed
    • 1 lb chopped beef
    • 1 15 oz can Manwich
    • 1 tbsp flour
    • 1 can pre-made biscuit dough (Grands Biscuits)
    • Munster cheese, to taste (or your favorite kind)

    1. Finely chop pepper, onion, and celery.

    2. Add a dollop of oil to a large skillet. Add meat and stir in vegetables, cook until meat is brown.

    3. Place cooked meat and vegetables into a new pan. Add Manwich and simmer for 3-5 min.

    4. Dust wax paper with flour, and roll out dough thin and round. Add 2 spoonfuls of meat mixture to middle of dough. Fold dough over and press sides of pocket with fork.

    5. Place turnovers on a baking pan, and bake at 375 degrees for 15-20 minutes.

    6. Garnish with cheese, and top with leftover Manwhich.

    Skillet Corn

    • Bell pepper, white onion and celery chopped, to taste
    • 1 can whole kernel corn
    • 1 can creamed corn
    • Salt, to taste
    • Pepper, to taste

    1. Dice pepper, onion, celery. Cook in skillet for 2 minutes.*

    2. Combine creamed corn and whole kernel. Heat and serve.

    *Option to use drippings from Sloppy Joe to flavor.

    Banana Bread

    • 3 ripe bananas
    • 1 egg
    • 1 stick butter
    • 1 1/2 cup all purpose flour
    • 1 tsp vanilla
    • 1 tsp baking soda
    • 1 tsp salt
    • 1/2 cup white sugar
    • 1/2 cup light brown sugar
    • 1/2 cup of chopped nuts

    1. Preheat oven to 350 degrees. Grease pan with vegetable oil, dust pan with flour.

    2. Mix butter, bananas and egg together. Add vanilla,and blend with a hand mixer.

    3. Sift flour, salt and baking soda together into a separate bowl.

    4. Blend flour mixture into wet ingredients a little at a time.

    5. Sift in white sugar, beat on low.

    6. Stir in brown sugar and nuts. Pour batter in pan.

    7. Bake at 350 degrees for 45 minutes.

  • Delightful Dishes by Donna 12:16 am on February 21, 2009 Permalink | Reply
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    Irish Brown Bread 


    Photo Credit: Lain Bagwell

    Recipe from: Womansday Kitchens

    I made this loaf last night and had rave reviews. It very earthy and healthy with the addition of the wheat germ. But I cannot take credit for this loaf. I got the recipe from http://www.womansday.com. Thank you womansday.com kitchen staff and photographer.


    Irish Brown Bread

    1 1/2 Cups All-Purpose Flour

    1 1/4 Cups Whole Wheat Flour

    3/4 Cups Quick Oatmeal

    1/2 Cup Wheat Germ

    2 Teaspoons Baking Soda

    1 Teaspoon Salt

    1 3/4 Cups Buttermilk

    2 Tablespoons Honey

    1 Tablespoon Quick Oatmeal for dusting loaf

    Preheat oven to 425*F

    In a large mixing bowl combine all the dry ingredients and mix well. Then combine the buttermilk and honey. Add the wet ingredients to the dry ingredients and fold just to combine all.

    Flour your counter of bread board and knead the dough just slightly to smooth it. Divide the dough into two equal portions. Sprinkle the dough with the remaining tablespoon of oatmeal and press it in lightly so oatmeal sticks.

    Prepare a large jelly roll pan with cooking spray or parchment paper. Place prepared loaves on the pan.

    Bake in 425*F oven for 10 minutes. Reduce heat to 400*F and bake 10-15 minutes more until loaf sounds hollow when tapped. Cool slightly and then cut with bread knife. Serve with butter or a good olive oil margarine.

    This loaf would be good with a winter soup or stew. This loaf is healthy enough for everyday eating and is very easy to make.

  • Delightful Dishes by Donna 1:09 am on February 16, 2009 Permalink | Reply
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    Asian Chicken Salad 

    Asian Chicken Salad

    Todays adventure was Asian Chicken Salad.  I made it today minus those wonderful fried rice noodles. ( I need to get some) But here is the easy dressing and the method I used to make it. It’s easier than you think.

    Easy Asian Chicken Salad


    2 Tablespoons Brown Sugar

    2 Teaspoons Soy Sauce

    1/4 Cup Vegetable Oil

    3 Tablespoons Rice Vinegar

    Combine the above in a salad carafe and shake well then set aside.

    To Prepare Chicken

    4 Boneless Chicken Breasts

    32oz. Chicken Broth

    In a medium sauce pan combine chicken and broth. Bring to a boil and simmer till chicken tests done. Let the chicken rest in the broth till its cool enough to handle(10-15 min), this ensures the chicken will be juicy. Then cube the breast meat up on a plate and set aside.

    The salad Greens

    1 head Iceberg lettuce or mixute of iceberg and romain lettuce (washed and torn)

    3-5 Green Onions(scallions) washed and trimmed

    1 Can Water Chestnuts, dranined

    1 1/2 Cups Coleslaw mix

    1/3 Cup Sunflower Seeds (sliced almonds, or peanuts work well)

    1 Can Chow Main Noodles or fry your own rice noodles

    In a salad bowl combine the lettuce, green onion, water chestnuts, coleslaw mix and nuts. Pour on the dressing and seperate into bowls. Top the greens with the cubed chicken. Toss on some fried noodles and serve. This was just awesome and not over powering at all. Mild and good and a great change from regular salad. I hope you will give this a try and enjoy!

    The only changes I will make is to purchase rice noodles, fry them and break them up and toss them with my salad. Sooo Good!

    • cooksalliance 7:50 pm on July 26, 2009 Permalink | Reply

      I made this again for a huge crowd and they all loved it sooo much. The dressing is to die for and they want the recipe!!

  • Delightful Dishes by Donna 5:41 pm on January 25, 2009 Permalink | Reply
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    Feeding my family has always been my most important roll. I find myself learning the art of coupons. Some say its too much trouble, but I disagree. I have been saving up to 30% on my grocery bill!! I have been finding some great deals on food so I can feed everyone. Check out some of my favrorite coupon sites and you’ll see what I mean.






  • Delightful Dishes by Donna 7:16 pm on January 9, 2009 Permalink | Reply
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  • Delightful Dishes by Donna 12:34 am on January 1, 2009 Permalink | Reply
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    Easy Swedish Meatballs 


    It was late in the day on Monday and my sweetheart was coming home for dinner. What should I do to make dinner fast and please him with a tasty dish. Then I remembered I had Frozen Turkey Meatballs in the freezer and I had sour cream. I made this dish in 20 minutes and it was so good he was looking for more and wanted some to take to work the next day. Here is my recipe:

    Easy Swedish Meatballs with Penne

    1 lb Frozen Turkey Meatballs

    8 oz. Dry Penne Pasta

    8 oz. Dairy Sour Cream or lite sour cream

    1 Can Mushroom Soup or Healthy Choice Mushroom Soup

    1 Cup Chicken Broth or Chicken Bouillon

    2 Tablespoons Olive Oil

    Boil water for the pasta in a large sauce pan. Cook the pasta according to the box.

    Meanwhile: Saute the meatballs in a bit of oil or butter until brown. Add the chicken bouillon and simmer covered till meatballs are completely done.

    Mix the soup and sour cream together and pour over the meatballs. Heat thoroughly and serve over penne pasta.

    Easy Swedish Meatballs on Foodista

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