Monday, January 30, 2012

Mediterranean Veggie Dip
Add a Mediterranean flair to your menu with this delicious vegetable dip. This make-ahead recipe can be prepared up to one week in advance.
Mediterranean Veggie Dip
 Recipe for Yogurt Cheese (below)
¼ cup chopped roasted red sweet pepper
¼ cup crumbled reduced-fat feta cheese
2 tablespoons thinly sliced green onion
2 tablespoons chopped pitted kalamata or black olives
2 tablespoons snipped fresh Italian (flat-leaf) parsley
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
Dippers: toasted pita bread, whole grain crackers, carrot sticks, broccoli florets, cucumber spears, or sweet pepper strips
In a small bowl combine Yogurt Cheese, sweet pepper, feta cheese, green onion, olives, parsley, and oregano. Cover and chill up to 24 hours. Stir before serving. Serve with dippers. Makes 12 (2-tablespoon) servings.
Yogurt Cheese
Yield: 1 cup Ingredients1 16 ounce carton plain low-fat yogurtDirectionsSuspend a sieve or colander over a bowl. Line sieve or colander with three layers of 100 percent cotton cheesecloth or paper coffee filter. Spoon in yogurt. Refrigerate, covered with plastic wrap, at least 24 hours. Remove; drain and discard liquid. Refrigerate yogurt cheese, covered, up to 1 week. Makes about 1 cup.
Servings Per Recipe 12,Calories 33

Monday, January 23, 2012

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)

McMahon Window Washing And Gutter Cleaning Food And Wine Group
Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
 ( I used ground turkey and HEART SMART TRADITIONAL Prego® Italian sauce and whole grain   pasta) ...
 Ingredients: • 2 lbs ground beef • 1 onion , chopped • 3 carrots , chopped • 4 stalks celery , chopped • 2 (28 ounce) cans diced tomatoes , undrained • 1 (16 ounce) can red kidney beans , drained • 1 (16 ounce) can white kidney beans , drained • 3 (10 ounce) cans beef stock • 3 teaspoons oregano • 2 teaspoons pepper • 5 teaspoons parsley • 1 teaspoon Tabasco sauce (optional) • 1 (20 ounce) jar spaghetti sauce • 8 ounces pasta Directions: Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta. Read more:

Asian Turkey and Rice Soup

McMahon Window Washing And Gutter Cleaning Food And Wine Group

Hello... McMahon Food and  Wine Group I hope you all had time to make last weeks

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat).

Here is this week’s recipe. Asian Turkey and Rice Soup

It is a great low-cal soup from Better Homes & Gardens. I have made this soup a few times and it tastes great. It is so easy... for Thanksgiving I made the soup for lunch with freshly cooked turkey breast. However... last week I was lazy and used precook grill chicken breast, and instead of 1 1/2 cups sliced bok choy … I used a 1 ½ cups mix of canned water chestnuts and celery which I did put in the crock pot for the full 4 hours…. I also used the fresh Ginger puree that comes in a squeeze tube….. The soup tasted great. I hope you enjoy this week’s recipe. If you know anyone who would like to be added to this group just let me know.

Better Homes & Gardens


Asian Turkey and Rice Soup


2 14 ounce can reduced-sodium chicken broth

1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces

2 cups sliced fresh mushrooms (such as shiitake or button)

1 1/2 cups water

2 medium carrots cut into bite-size strips (1 cup)

1/2 cup chopped onion (1 medium)

2 tablespoons reduced-sodium soy sauce

2 teaspoons grated fresh ginger

4 cloves garlic, minced

1 1/2 cups sliced bok choy

1 cup instant brown rice

Lo-mein noodles (optional)


1. In a 3-1/2- or 4-quart slow cooker stir together chicken broth, turkey, mushrooms, the water, carrots, onion, soy sauce, ginger, and garlic.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If using low-heat setting, turn to high-heat setting. Stir in bok choy and uncooked rice. Cover and cook for 10 to 15 minutes more or until rice is tender. Ladle into bowls. If desired, top with lo mein noodles.

Nutrition FactsServings

• Per Recipe 6,

• Calories 166,

• Protein (gm) 22,

• Carbohydrate (gm) 15,

• Fat, total (gm) 2,