chicken dessert fruit recipe soup vegetable

807 – Sandwich On-the-Side, Yummy Chicken Chowder, Pineapple Cake

Sandwich On-the-Side

Whole grain bread, bun, pita, or bagel
Filled with your choice of:
Cheeses- american, monterey, pepper-jack
Veggies- tomato, lettuce, red onions, fresh spinach, cucumber, avocado, olives, bell pepper
Fruits- sliced apple, pear

Choose whole grain bread and layer with cheese, vegetables, and fruits of your choice. Season with dried or fresh herbs plus a light drizzle of olive oil. Other options for dressing the sandwich include light mayo or light/non-fat cream cheese.

Yummy Chicken Chowder

2 tablespoons canola oil
1/2 chopped onion
2 stalks chopped celery
1/2 chopped bell pepper
3 ears fresh corn kernels
1 clove minced garlic
1 cup chicken stock
2 cups low-fat milk
2 chicken breasts, chopped
1 (14.75 oz.) can cream style corn
2 tablespoons cornstarch
2 teaspoons chopped fresh herbs (your choice of basil, oregona or thyme)
Salt and pepper to taste.

1. Heat oil in Dutch oven and add fresh vegetables and garlic.
2. Cook 5 minutes until vegetables are tender.
3. Add chicken breast, stock and milk.
4. Allow soup to heat to a slow simmer, then add canned corn.
5. Return to simmer.
6. Mix cornstarch with enough water to completely dissolve then pour into hot soup while stirring.
7. Continue stirring until soup is thickened then remove from heat and serve immediately.

Honey Lime Fruit Salad

4 cups chopped fruit (melon, grapes, berries, peaches, and apples are good choices)
4 tablespoons salted nuts


4 tablespoons honey
4 tablespoons limead concentrate
2 teaspoons poppy seeds (optional)

Add chopped fruit of your choice to bowl and top with salted nuts.
Combine dressing ingredients and mix well.
Drizzle over fruit and serve immediately. Refrigerate leftovers.

Fast and Friendly Salad Dressing
The tang of yogurt and the zip of Ranch.

1 cup plain Greek yogurt
1/2 cup 1% milk
1 packet dry Ranch dressing mix

Combine all ingredients until smooth. Refrigerate until ready to serve.

Pineapple Cake

1 box Angelfood cake mix
1 (20 oz.) can crushed pineapple in its own juice
Combine dry cake mix and undrained pineapple.

Stir until well moistened, being careful not to overmix.
Pour batter into ungreased 9 x 13 baking dish.
Bake at 350°F oven for 40 minutes or until golden brown and toothpick tests clean.

Rhonda Matthews

pasta pastry recipe salad vegetable

805 – Vegetable Bean Soup, Macaroni Salad, Applesauce Cranberry Bread

Vegetable Bean Soup

1 (16oz) can of ready-to-eat vegetable soup (or 1 can of condensed vegetable soup prepared as directed)
1 cup water
1 tablespoon dried onion or 1 teaspoon onion powder
1 small can of diced tomatoes (do not drain)
1 can pinto, black or northern beans, rinsed and drained
1 teaspoon dried basil
½ teaspoon garlic powder
¼ teaspoon pepper

Combine all ingredients in a medium saucepan.
Cook on medium heat until onions are tender and soup is hot. Stir often while cooking.
Yield: 3 servings

Nutrition Facts: Calories 230, Total Fat 0.6g (1% DV), Sat. Fat 0.2g (1% DV), Cholest. 0.0mg (0% DV), Sodium 555.8mg (23% DV), Total Carb. 45.3g (15% DV), Fiber 9.7g (39% DV), Sugars 3.6g, Protein 12.8g, Vitamin A (12% DV), Vitamin C (15% DV), Calcium (11% DV), Iron (16% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Macaroni Salad

8 ounces whole wheat elbow macaroni, cooked and cooled
½ cup lite mayonnaise
½ cup fat free plain yogurt
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup chopped celery
1 cup chopped green bell pepper
¼ cup chopped onion

In a large bowl, combine all ingredients until thoroughly combined.
Cover and refrigerate until ready to serve.
Yield: about 6 servings

Nutrition Facts: Calories 112, Total Fat 4.4g (7% DV), Sat. Fat 0.1g (0% DV), Cholest. 4.2mg (1% DV), Sodium 424.5mg (18% DV), Total Carb. 15.9g (5% DV), Fiber 2.0g (8% DV), Sugars 3.1g, Protein 3.4g, Vitamin A (3% DV), Vitamin C (35%DV), Calcium (4% DV), Iron (3% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Applesauce Cranberry Bread

1 ¾ cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup sugar
½ cup finely grated carrots
½ cup applesauce
1 egg (or 2 egg whites or ¼ cup egg substitute)
2 tablespoons vegetable oil
1/3 cup dried cranberries

Lightly spray bottom of 8x4x2-inch loaf pan with vegetable cooking spray.
In a large bowl, sift flour, baking powder, baking soda and salt.
In a medium bowl, combine sugar, carrots, applesauce, egg and vegetable oil.
Combine applesauce mixture with flour mixture until moistened; fold in cranberries.
Pour batter into loaf pan; bake at 350°F for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.
Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings

Nutrition Facts: Calories 106, Total Fat 2.2g (3% DV), Sat. Fat 0.2g (1% DV), Cholest. 13.2mg (4% DV), Sodium 86.3mg (4% DV), Total Carb. 20.1g (7% DV), Fiber 0.7g (3% DV), Sugars 8.9g, Protein 1.9g, Vitamin A (13% DV), Vitamin C (1% DV), Calcium (3% DV), Iron (4% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.

Kimberly Baker

fruit recipe salad soup vegetable

804 – Hearty Vegetable Soup, Kale and Apple Salad

Hearty Vegetable Soup

2 (1-pound) packages NATURE’S GREENS™ Bagged Collards
2 cups water
2 pounds diced turkey ham or rotisserie chicken
3 tablespoons hot sauce
3 tablespoons Extra Virgin Olive Oil
1 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 red bell pepper, chopped
2 teaspoons garlic, minced
5 new potatoes, diced
3 (14 ½-ounce size) cans chicken broth
3 (14 ½-ounce size) cans Hoppin’ John with black-eyed peas, tomatoes, onions, & jalapenos
¾ cup vermouth or white Zinfandel wine
1 tablespoon white vinegar
2 teaspoons salt

Place collards in a large pot. Pour water over collards and boil until al dente. Meanwhile, stir ham or chicken and hot sauce together. Cook coated meat in the oil over medium heat until browned. Add the onion, bell pepper, and garlic; sauté until tender. Pour the meat mixture into the cooked collards, stirring well. Stir the remaining ingredients into the collard-meat mixture. Bring to a full rolling boil; reduce heat, and simmer, stirring occasionally, for 1 hour. Yield: 12-16 servings.

Kale and Apple Salad

1 (1-pound size) package NATURE’S GREENS™ Kale
5 large red apples (Fuji)
1 (10-ounce size) container VERSATILE VEGGIES® Diced Celery
2 (6-ounce size) packages sliced almonds
2 (6-ounce size) packages craisins
½ cup spicy mustard
½ cup water
¼ cup red wine vinegar
½ teaspoon salt

Spoon kale in a large bowl. Chop 4 apples and add to the kale along with the celery, 1 ½ packages almonds and 1 ½ packages craisins. Chop the remaining apple and put into a blender along with the remaining ½ package almonds, remaining ½ package craisins, spicy mustard, water, vinegar, and salt. Purée until well combined and slightly thick, adding more water if needed to thin. Pour dressing over kale and toss to combine. Serve immediately.
Yield: 16 servings.

This tasty, healthy salad is very filling and can be used as a meal.

Donna Bundrick Griffin
Coordinator Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road
Pelion, SC 29123
Phone: 803-894-1900, Ext. 120; Fax: 803-894-1945

breakfast dessert mexican pasta recipe vegetable

730 – Tomato Ham Quiche

Tomato Ham Quiche

1 cup diced ham
½ (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
¼ cup melted butter or 50%/50% Butter Blend
1 (9-ounce size) frozen unbaked pie shell
1 cup shredded Mexican cheese, divided in halves
½ (8-ounce size) container VERSATILE VEGGIES® Diced Tomatoes, well drained
1 large egg or 2 egg whites
½ cup Half-and Half or Fat-Free Half and Half
1/8 teaspoon pepper

Sauté ham and green onions in butter until ham browns and butter evaporates. Sprinkle half of the cheese over bottom of pie crust. Spoon ham mixture evenly over cheese. Top with drained tomatoes. Beat egg and half-and-half together until well blended. Pour over ingredients in pie shell. Sprinkle with remaining cheese. Bake on the lowest oven rack at 425° for 20 – 25 minutes or until lightly browned and set. Cook on a wire rack for 20 minutes. Cut into wedges to serve. Yield: 4-6 servings.

Skillet Pasta Dinner

1 (12-ounce size) package uncooked whole wheat linguine
½ cup butter or 50%/50% Butter Blend
1 teaspoon garlic
1 (10-ounce size) container VERSATILE VEGGIES® Fajita Mix
1 (24-ounce size) package Fajita Beef Strips
1 ½ cups Half and Half or Fat Free Half and Half
1 teaspoon chopped fresh basil

Prepare pasta according to package directions and drain well. Melt butter in skillet. Sauté garlic and fajita mix in butter. Combine beef strips with cooked vegetables. Stir in half and half and basil. Cook stirring often, over medium-low heat for 4-5 minutes or until thoroughly heated. Add pasta and toss to coat. Yield: 4 – 6 servings

Mexican Chicken Soup with Yellow Squash

1 whole cooked chicken, boned and chopped
4 tablespoons oil, divided
1 (10-ounce size) VERSTILE VEGGIES® Diced Celery and Onion
Jalapeno peppers to taste
2 teaspoons garlic, chopped
1 (14-ounce size) can tomatoes
3 cups 100% fat free; 50% less sodium beef broth
3 cups 100% fat free; 33% less sodium chicken broth
2 (10-ounce size) VERSATILE VEGGIES® Yellow Squash
½ teaspoon oregano
½ teaspoon chili pepper
½ teaspoon cumin
Salt to taste
1 cup medium Cheddar cheese
1 bunch RAWL BRAND® Cilantro, chopped
Tortilla chips, whole or crumbled

Place chicken in a large pot and sauté in 2 T. olive oil on medium high heat until chicken starts to brown. Sauté celery and onions, Jalapeno peppers and garlic in the remaining oil. Add onion mixture to the browned chicken. Then add tomatoes, broths, squash, spices, and salt. Bring to a boil, then reduce heat to simmer; cover and cook for 20 minutes. Spoon into individual bowls to serve. Top each bowl of soup with cheese and fresh cilantro. Crumble tortilla chips on top or serve whole with soup. Yield: 10 – 12 servings.

Cheesy Veggie Pie

1 (16-ounce size) VERSATILE VEGGIES® Pico De Gallo
1 (14-ounce size) package Macaroni and Cheese Dinner made with 2% milk
4 eggs or 6 egg whites
1 cup cubed turkey ham
½ cup shredded Mexican Cheese or Mozzarella cheese

Spoon Pico in a colander and drain well by mashing with a spatula. Preheat over to 350 °. Spray pie plate with cooking spray. Prepare macaroni- cheese dinner according to package directions. Cool thoroughly and set aside. Beat eggs and set aside. Stir cubed turkey ham, drained Pico and macaroni and cheese dinner into beaten eggs. Spoon mixture into prepared pie plate. Sprinkle with cheese and bake for 30 minutes or until set and nicely browned. Yield: 6 servings.

Donna Bundrick-Griffin

recipe soup vegetable

674 – Roasted Vegetable and Barley Soup

Roasted Vegetable and Barley Soup

2 ½ cups onion, diced
1 ½ cup green bell pepper, diced
1 cup carrot, diced
1 cup button or baby portabella mushrooms, stems removed
1 T olive oil
¼ tsp. salt
¼ tsp. black pepper
5 plum tomatoes, halved
3 garlic cloves
8 cups vegetable broth
1 cup potato, diced
1 tsp. oregano
1 tsp. basil
1 (28 oz) can diced tomatoes
1 cup barley

1. Preheat oven to 425°F.
2. Combine first 9 ingredients in a jelly-roll pan; toss to coat. Bake at 425°F for 10-15 minutes or until vegetables are tender and beginning to turn golden brown.
3. Combine broth and remaining ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 15 minutes or until potatoes and barley are tender.
4. Slice roasted mushrooms, dice roasted tomatoes and mince roasted garlic.
5. Add all of the roasted vegetables to soup and continue to cook about 5 minutes or until thoroughly heated.
Yield: About 16 (1 cup) servings
Note: Freezes well.

Garlic and Cheddar Cheese Biscuits

2 cups flour
1 T baking powder
1 tsp. garlic powder
1/2 tsp. salt
1/3 cup butter or margarine
1 cup grated cheddar cheese
1 1/4 cup milk
1 T dried or fresh parsley, chopped
1. Preheat oven to 450°F.
2. In a bowl, stir together flour, baking powder, garlic powder and salt.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Gently stir in cheddar cheese.
5. Add milk and gently stir just until moistened.
6. Drop dough onto a lightly greased baking sheet.
7. Sprinkle parsley on top of each biscuit.
8. Bake at 450°F for 10-12 minutes or until golden brown.

Rhonda Matthews

chicken recipe salad soup

635 – Loaded Baked Potato Soup

Loaded Baked Potato Soup

4-6 baking potatoes
½ cup butter
¾ cup flour
8 cups (2 quarts) milk
1 cup sour cream
2 cups cheddar cheese, shredded
12 oz bacon, fried crisp and crumble
(or 1 package precooked bacon, chopped)
1 bunch green onions, thinly sliced
salt and pepper to taste

Bake potatoes or cook in microwave until done. Cool, peel and chop into small pieces. Melt butter in a large pot and stir in flour. Cook until roux resembles wet sand. Take off heat and immediately add all of milk. Whisk until smooth and return to heat. Bring to boiling, stirring occasionally. Add potatoes and half of cheese. Cook until cheese is melted. Add sour cream and heat through. Add salt and pepper to taste.

Serve in bowls topped with remaining cheese, bacon and green onions.

Fruity Chicken Salad

4 split chicken breasts on the bone with skin on
salt and pepper
½ cup walnuts, chopped
1 cup red grapes, cut in half
1 Red Delicious apple, chopped into small pieces
2 tbsp. lemon juice (fresh, if possible)
1-2 cups heavy duty mayonnaise (Dukes is good)
salt and pepper to taste

Sprinkle chicken breasts with salt and pepper and roast until done. Cool. Discard bones and skin. Chop chicken meat into small pieces. Add remaining ingredients. Add salt and pepper to taste.

Serves 4 to 5 depending on size of chicken breasts.

Apple Crumb Pie

Crumb Topping:

½ cup melted butter or margarine
¾ cup light brown sugar
¾ cup all-purpose flour


6 cups thinly sliced, peeled apples
2 tbsp. lemon juice
1 cup sugar
2 tbsp. all-purpose flour
2 tsp. cinnamon
½ tsp. ground clove
2 tsp. vanilla flavoring
1 deep-dish pie crust

Mix crumb topping ingredients. Set aside.

Mix apples with remaining ingredients and fill into prepared pie crust. Top with crumb topping. Place pie on a baking sheet covered with parchment paper. Bake in 375º oven for 25 minutes. Cover with foil and bake 25 minutes more or until brown and bubbly. Cool pie before slicing. Serves 6.

Annette Rivers

beef recipe soup

633 – Sara’s Vegetable Beef Soup

Sarah’s Vegetable Beef Soup

2 pounds ground sirloin
1/4 cup butter
1/4 cup flour
6 cups water
1 (16-ounce) package soup vegetables with okra
1 (16-ounce) package vegetable gumbo mix
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
3 tablespoons beef granules or beef flavoring base
1-1/2 teaspoons salt or to taste
Pepper to taste

Brown the beef in a large stockpot or soup pot. Add the butter and let it melt, and then add the flour. Cook for several minutes to cook the flour. Add the water and the beef granules. Add the remaining ingredients. Simmer uncovered for 1 to 1-1/2 hours. Makes about 13 cups. The soup freezes well.

Prize Winning Chili

I love this chili! And, so does everyone that I make it for. It won 2nd place in the 2007 Anderson Chili Cook-off.

2 tablespoon vegetable or mild olive oil
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped bell pepper
1 tablespoon chopped garlic
1 (16-ounce) package ground sirloin
1 (1.25-ounce) packet chili seasoning mix
1 (10-ounce) can milder diced tomatoes and green chilies
1 (16-ounce) can chili beans (undrained)
1 (8-ounce) can tomato sauce
Shredded cheddar or Monterey Jack (optional for topping)
Sour cream (optional for topping

In a large saucepan, heat the olive or vegetable oil on medium-high heat. Add onion, celery, pepper and garlic.
Cook 6-8 minutes, stirring often. Reduce heat to medium; brown ground beef 5-7 minutes stirring until it crumbles and is well browned. Stir in remaining ingredients.
Bring to a boil; reduce heat to low and simmer 10-12 minutes, stirring occasionally, until thoroughly heated and flavors are well blended.

Linda Weiss

recipe soup

616 – Foothills Deli Baked Potato Soup

4 Large Russet Potatoes
1 Large Yellow Onion
¼ Cup Green Onions Chopped
¼ Cup Cooked Bacon
1 ½ Cup Grated Cheddar Cheese
½ Cup Sour Cream
1 Quart Chicken Stock
1 Quart Heavy Cream
1 tsp Thyme
3 Bay Leaves
Salt and Pepper to Taste

In a large sauce pan on med high heat, add the chicken stock. Next add the thyme, salt, pepper and bay leaves. In a food processor add one peeled potato and yellow onion and puree. Add the pureed mixture to the pot. Add the green onion, bacon and sour cream to the mixture (set aside a little of each to garnish).

Once the mixture comes to a simmer whisk in the cheddar cheese a little at a time (save a little for garnish). The soup should begin to thicken. Peel the remaining potatoes and cut into one inch cubes. Last you should add the potatoes and cook for approximately 15 minutes. Ladle into a bowl and garnish with sour cream, cheese, chives and bacon.

Kevin Loftis
Foothills Deli