My friend, Jill, came up with this Chicken and Wild Rice Soup that rocks my world! Besides being low cal and low fat, it is SIMPLE and that is a plus. Really it's so good that I thought I'd do a shout out here. Look below...
You know you want some.
Ok, so here's the recipe:
1.5 pounds boneless skinless chicken breasts
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 cans RF cream of chicken soup
4 cups FF chicken broth
1 boxes long grain & wild rice mix with seasoning
Place chicken on bottom of crock pot. Add veggies, rice and seasoning packet from rice. Pour liquids over the top, cook on low 6-8 hours. Shred the chicken and stir well. Makes 12 cups.
Nutrition Info per serving:
Calories: 144
Fat: 3.14
Fiber: 0.9
IF you'd like to see more of Jill's Creations, click here.
This is the best punch I have ever had. It is wonderful for any sort of shower or kids party and it's so easy to make!
Ingredients
2 pkg. peach jello
2 cups boiling water
1-1/2 cup sugar
1 (46 oz) can of pineapple juice
1 liter of Sprite
Directions
Dissolve jello in hot water; add sugar and pineapple juice plus enough water to fill 1 gallon milk carton. Pour into milk carton and freeze overnight. Approximately 3 hours before needed, take out of freezer and put into punch bowl. (You will have to cut milk carton open to get all of it out.) Add 1 liter bottle of Sprite and stir to make slush.
Make 36 small cups.
1:02 PM
| By:
Mama*P
Category:
Bread
This is what true Southern cornbread is. It's not sweet, but it's wonderfully crunchy and perfect with just about anything. My mother was a master with cornbread. I have often tried to make mine just like hers but I have never been successful. This is the closest I have gotten. Enjoy!
Equipment
mixing bowl
9 or 10-inch cast iron skillet
Ingredients
1-1/2 cup self rising cornmeal
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1-1/2 cups buttermilk (see instructions for making it below)
4 tablespoons vegetable oil (or bacon drippings if you happen to have any)
Preparation
1. Preheat oven to 400° F.
2. Stir together cornmeal, flour, baking powder, baking soda, and salt in mixing bowl. Add the beaten eggs and the buttermilk, stirring just until all the dry ingredients are wet. Do not overmix.
3. Add vegetable oil to the cast iron skillet and place in the hot oven for 3 to 4 minutes. You want the skillet hot, but you don’t want the oil to start smoking.
4. Remove hot pan from oven. Make sure that the pan is thoroughly coated with the oil, bottom and sides, then pour the excess oil into the batter and stir. Pour batter into the hot pan.
5. Bake for 25 minutes or until lightly browned.
Notes
If you do not keep buttermilk on hand (I usually don’t), you can make your own using white vinegar and milk. The ratio is 1 tablespoon of vinegar to 1 cup of skim milk (minus 1 tablespoon). So for this recipe, I use about 1 tablespoon plus 1 teaspoon of vinegar. About 10 to 15 minutes before you make the cornbread, put the vinegar in a liquid measuring cup. Add skim milk to the 1-1/4 cup line and allow it to sit at room temperature.
