Appetizers / Soups / Salads Recipes (Most Popular)
This is the recipe given in the Carrabba's cook book. I'm not sure how close it is to what they serve in the restaurant, but it looks delicious.
Shredded coleslaw mix is a clever time-saver for many recipes in addition to salad. Here it adds crisp-tender texture and fresh flavor to one of the easiest tastiest soups you've ever made
The Basic recipe is our favorite summer picnic or BBQ dish when fresh white corn is plentiful, but I have the alternate ingredients in my pantry year round. It can be served either as a salsa with tortilla chips or as a side dish.
See variations below.
I really like Thai Chili sauce and have developed a rather spicy and tangy salad dressing using Thai Chili Sauce. Although the Thai Chili sauce has a good bit of sugar, I only use 1 Tbsp in the recipe so it's not too bad.
The traditional Italian wedding soup but made with the healthier Chicken meat
We hope you like our family chili recipe. It's really good when it's cold outside. The recipe listed is how I make it. Feel free to tweak it to your liking and substitute to your own taste and dietary needs. A serving is about 1.5 cups. Enjoy! (please be gentle this is my first recipe submission)
Even my super picky, never eats vegetables, won't eat anything but pb&j 5 year old ate this. Nommy nommy
This is a quick Chicken soup base. You can flavor it many different ways. Small amount on 4 cups so you don’t have a ton of soup to eat. I freeze it in 1 cup containers. Great With a salad for any meal when you don’t want to cook.
This is just basic vegetable soup. It's amenable to whatever veggies you happen to have around, and is great for using up leftover vegetables.
I did the nutrition calculation for 1 cup of soup; eat as much as you want. :-)
Most people will, I think, want extra salt in this, but I like the flavor, and I'm trying to cut down on sodium.
I use about 2 pounds of shredded cabbage (or shredded store-bought slaw mix) for this, but I'm not sure exactly how many cups that is. I used 10 cups for this recipe's nutritional info, because that's about right.
This is the soup that is eaten when doing the General Motors diet, but I like it and make it just to eat it. Veggie substitution/changes are allowed to be made, so it's not set in stone (I like to add carrots). It doesn't have much broth, so if you want you can add more water than what I put in the ingredients. This makes A LOT of soup, so I recommend cutting it in half. I have no idea how many servings it makes, but it is a lot. You can freeze servings in individual baggies or kitchen storage containers!^_^ The pictures in the pot are of approximately half the below recipe.
This Thai lettuce wraps recipe is quick and easy to make. Lettuce wraps are also a fun dish to eat, either as an appetizer or main course. Serve the filling on a platter with whole lettuce leaves on the side, and let your friends and family wrap their own. They’ll love the combination of crisp, cold lettuce with the warm, flavorful filling. This easy lettuce wrap recipes makes a low-calorie, low-fat treat that’s also very nutritious. Lettuce wraps make a great party food too!
For carmelized onions: in large skillet heat 3 tbsp oil over med heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionallym until onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
For the dressing: In a small bowl whisk together the red wine vinegar, lemon juice and honey. Slowly whisk the olive oil until blended. Season with salt and pepper, to taste.
For the salad: Peel and trim the ends from ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions and thyme.
Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the carmelized onions on top and serve.