Our weather is still a bit chilly – and comfort food is the order of the day! This recipe was tried, tested, and found to be delicious! One – 10 oz cream of broccoli soup (or mushroom), (Progresso makes a creamy mushroom soup that is gluten-free). 1/3 cup mayo 2 T milk 1-1/4 cups any… [Read More]
Tasty Tuesday
carol’s g-free cream cheese spread
Ingredients (fuzzy Kindle-app photo!) Carol’s G-Free Cream Cheese Spread This stuff is so good to have around. It is low-carb, high-protein, gluten-free, and just plain yummy. We love it. It’s great on G-free crackers, celery, or carrot stix. Easily doubled for larger quantity. Here’s what you need: 1-8 oz package of cream cheese, softened (I… [Read More]
favorite fall recipes
Sus’ Butternut / Pumpkin Zuppa 1 medium-sized butternut squash – peeled and cubed 1 can of pumpkin (not pumpkin pie mix) 1 can of evaporated milk 1 medium yellow onion, chopped 1 clove garlic, minced 4 T. butter 1 T. extra virgin olive oil 2 T. all-purpose flour 1 big veggie or chicken bouillon cube,… [Read More]
white bean soup with kale
I love soup! Nothing says “home” like a pot of soup simmering on the stovetop. This is delicious and can be made at the last minute! Bon Appetit! White Bean Soup with Kale Ingredients: 1 lb kale 2 tsp EVOO 1 cup chopped onion 1/2 cup chopped celery 2 garlic cloves, minced 6 cups low… [Read More]
unbelievably good tomato soup with a punch (from the pantry shelf)
3 T olive oil 2 carrots, peeled and chopped 1 small onion, chopped 1 clove garlic, minced 1-26 ounce jar Marinara Sauce (I buy Paul Newman’s and just a sidenote: they no longer donate to Planned Parenthood) 2-14 ounce cans of chicken or veggie broth 1-15 ounce can Cannellini beans, drained and rinsed 1/2 tsp… [Read More]