email this pageDressed-Up Tomato Soup
High Cotton Food Styling & Photography
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
We all know it’s accessories that count. Here, canned tomato soup is outfitted with cheese, sweet grape tomatoes and crispy bacon, taking it from simple to spectacular. It also adds a calcium boost of 600 milligrams—as much as is in 2 cups of milk. Serve with toasted bagels.
Ingredients
Ingredients
1 (10 1/2-ouce) can condensed tomato soup
1 can 2% low-fat milk
10 grape tomatoes, halved
2 strips bacon, cooked and crumbled
1 (1-ounce) mozzarella cheese stick, cut into 6 pieces
1 cup fresh spinach, chopped
2 ounces grated Parmigiano Reggiano cheese
Instructions
1 can 2% low-fat milk
10 grape tomatoes, halved
2 strips bacon, cooked and crumbled
1 (1-ounce) mozzarella cheese stick, cut into 6 pieces
1 cup fresh spinach, chopped
2 ounces grated Parmigiano Reggiano cheese
1. Place soup in saucepan. Add milk; whisk well. Add tomatoes, bring to a boil, reduce heat and simmer 5 minutes. Remove from heat and add bacon, mozzarella cheese and spinach. Ladle into bowl and sprinkle with grated Parmigiano Reggiano. Serves 2.
Nutritional Information
Per serving: 387 calories; 15g fat; 23g prot., 39g carbs., 2.5g fiber, 1692mg sodium.
Beef and Onions Braised in Beer
High Cotton Food Styling & Photography
Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Serve over mashed potatoes with Brussels sprouts.
Ingredients
Ingredients
2 pounds beef chuck, cut into bite sized pieces
3 tablespoons all-purpose flour
2 tablespoons oil
2 medium onions, halved and thinly sliced
2 garlic cloves, chopped
2 teaspoons salt
1/4 teaspoon pepper
3 parsnips, coarsely chopped
1 (14-ounce) can beef broth
1 (12-ounce) bottle full-flavored beer
1 1/2 tablespoons brown sugar
1/2 teaspoon dried thyme
3 tablespoons red wine vinegar
Instructions
3 tablespoons all-purpose flour
2 tablespoons oil
2 medium onions, halved and thinly sliced
2 garlic cloves, chopped
2 teaspoons salt
1/4 teaspoon pepper
3 parsnips, coarsely chopped
1 (14-ounce) can beef broth
1 (12-ounce) bottle full-flavored beer
1 1/2 tablespoons brown sugar
1/2 teaspoon dried thyme
3 tablespoons red wine vinegar
1. Preheat oven to 350F.
2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook for 5 minutes.
3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake for 1 1/2 hours or until beef is tender. Serves 6.
Nutritional Information
2. Sprinkle beef with flour. In a Dutch oven or deep ovenproof skillet, heat oil and brown beef on all sides. Remove beef from pan. Add onions to pan and cook over medium-high heat until lightly browned, stirring often. Stir in garlic, salt and pepper and cook for 5 minutes.
3. Add beef back to pan. Add parsnips, broth, beer, sugar, thyme and vinegar. Cover and bake for 1 1/2 hours or until beef is tender. Serves 6.
Per serving: 438 calories, 24g fat, 31g prot., 20g carbs., 3g fiber, 1095mg sodium.
Related Stories
If you enjoyed reading this story, Cold Remedies, then you might enjoy these other stories.Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
