Becky Profile - Allrecipes.com (18696619)

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Becky


Becky
 
Home Town: San Angelo, Texas, USA
Living In: San Antonio, Texas, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Quick & Easy
Hobbies:
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Tasty whole wheat bread
chicken cordon bleu
Penguin habitat
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Recipe Reviews 34 reviews
Best Cheesy Broccoli Soup
One of the things that I love about making soup is that a good basic soup recipe is very adaptable and forgiving, so you can make adjustments according to your tastes and what ingredients you have on hand. This is one of those recipes. It will work well even for beginning cooks, can be adapted as you wish, and is absolutely delicious. I started with this recipe as my guide but made some changes: I didn't have any celery, so that was left out. I added about 3/4 cup of frozen corn, some minced fresh rosemary, about a cup of diced lean turkey ham, and a generous amount of fresh ground pepper. I wanted to reduce the calories and fat, so I reduced the butter by a third, the cheese by one half, and I used almond milk (plain - don't use sweetened or flavored almond milk for this) instead of whole cow's milk. I'm sure the full amount of butter or cheese would make a really rich soup, but we did not miss it at all. Even with the lesser amounts of butter and cheese, this soup was delicious. With all of these changes, I ended up with about 10 cups of soup, a healthy 166 calories per cup, just under 10 grams of fat per cup, and very satisfying and filling. Pair with a salad and you'll have a wonderful healthy meal full of fiber and nutrients!

0 users found this review helpful
Reviewed On: May 5, 2015
Jamie's Minestrone
I've made this recipe a couple of times and it's delicious! Yesterday I followed it almost to the letter, except I made it in the slow cooker. I first sauteed the onion, celery and carrots as directed. I added the garlic closer to the end of sauteeing, instead of the beginning, since garlic can burn easily. Then I dumped this mixture into the slow cooker along with all the remaining ingredients except for the spinach and the pasta, and let it cook for about 4 hours. I used vegetable broth to make it vegan. I added the spinach near serving time and let it wilt. Pasta is cooked separately, because if you cook it with the soup, it will suck up all the broth. I used small whole wheat shells and it was delicious. This recipe is very adaptable. You can use whatever veggies you have on hand. It makes an excellent and healthy vegetarian meal served with some whole grain garlic bread and maybe a salad.

1 user found this review helpful
Reviewed On: Oct. 29, 2013
Refried Beans Without the Refry
Delicious and easy! This is also a great recipe if you just want pinto beans -- they tasted great before mashing to make them into "refried" beans. I was a little worried about cooking them without pre-soaking, because I have always thought you had to soak dried beans, but these turned out perfectly by following the recipe exactly as written. Traditional refried beans contain lard. This recipe will give you a delicious alternative without the animal fat -- no one will ever know it is missing!

2 users found this review helpful
Reviewed On: May 7, 2013
 
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