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Recipes I've Shared:
This soup is really hard to mess up. The recipe is very basic. You can tasted it along the way and and add salt/pepper/other seasoning to taste.
Often, I make a big pot for dinner/lunch, let it cool and then freeze it in 1-2 cup portions for individual meals and 4 cup portions for family meals.
My family also enjoys this recipe with anci de pepi noodles or small shells but those are best cooked and added to the soup for the specific meal and not frozen.
A new and improved recipe! These are healthier, and have less calories.
My Calculated Weight Watchers Points: 2.5
This recipe is made with 1/2 Bread Flour and 1/2 Whole Wheat Flour. The Bread Flour is important because is has more protein than ll purpose flour, thus making a nicer consistency (not to mention a better protein content)
Made with Bisquick.
This skeleton for this recipe can be found on many bisquick boxes. I made some small changes to increase the nutritional value.
From Campbell's Kitchen (www.campbellkitchen.com)
I altered this recipe slightly from the website. opted to use 98% Fat Free Cream of Mushroom soup and Fat free sourcream.
Note: This recipe does not include noodles. Please cook and add your noodle portions according to your dietary needs.
The base for this recipe can be found on the back of some Bisquick Boxes or on www.bettcrocker.com. However, they never have any vegetables in the recipe!!
This is a variation I like to make with broccoli, onion, and corn.