Weight Loss Vegetable Soup

This recipe is one my mom have me when she was on Weight Watchers.  I just copied and pasted it in here.  

"We found this soup to be very effective in reducing toxemia in my midwives practice, from around 5% to less than 1%. the national average is between 10 and 25%. 

It is made as a edible fast or cleanse, as we believe (though the med model often disagrees) that toxemia (PIH) is almost solely caused by diet and that by cleansing your liver and kidneys and improving nutrition will lower the blood pressure and reduce other effects of toxemia. 

When we first see women showing signs of toxemia, rising bp, swelling, protein in the urine etc... we encourage them to eat this soup for 3 days. We have had AWESOME results."

1 bulb garlic (and yes I mean the whole bulb) cut coarsely 
1 red onion 
1 white onion 
1 yellow onion

1 cup mushrooms 
1 cup carrots 
1 cup spinach 
1 cup broccoli 
1 cup cabbage (shredded) 
1 cup yellow squash 
1 cup zuchinni 
2 cups tomatos

The first 4 ingredients (garlic and onions) are not optional, though you can use 3 onions of the same type, but I like all the different flavors better.

The other ingredients you can have or not have and the amounts are not precise. You can also add other veggies but You want there to be a good variety of colors represented in the soup. And you want them to be fresh, no canned or frozen. A little salt is okay, but not too much.

Do not use potato, celery, corn, or any other veggie that is starchy or has no or low nutritional value.

Cut all the veggies to around the same size pieces (except the garlic it should be smaller, but still chunky for garlic).

Use a tiny bit of olive oil (not vegetable oil) and cook the garlic and onions until they begin to sweat. Add the mushrooms let cook for a few minutes.

Fill a large pot about 1/2 way with water. add the rest of the veggies. Add the cooked garlic, onions and mushrooms. 
Boil until the veggies are cooked but still crisp.

It is meant to be eaten for three days. Eat it as often as you are hungry as it is all you eat and the only beverage is water.

After this cleanse your body should be much improved! >>>

Creole Seasoning

We use this a lot in our house.  Especially when blackening meats and making jambalaya.  This is Emeril's recipe. 

  

Essence (Emeril's Creole Seasoning): 

2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

Yield: about 2/3 cup

Amanda's Bacon and Vegetable Quiche

On the hunt for a quiche recipe, I found that they all differ in amounts of milk and eggs.  I thought I'd be adventurous and use what I had to make my own quiche.  So, here it is. 

Amanda's Bacon and Vegetable Quiche

 serves 12

 

crust for 2 - 9 inch pies

 

13 eggs (room temp)

1 cup milk (room temp)

1 1/2 tsp salt

pepper to taste

1 1/2 tsp Lea & Perrins Worcestershire Sauce

5 oz (1/2 pkg) bacon (cooked and diced)

1 small/medium bunch of broccoli (steamed 5 minutes - still slightly firm) coarsely chopped

1 onion (chopped and caramelized)

1 -2 cups of spinach (slightly wilted in skillet)

1/4 cup of Italian parsley

3 cups shredded cheese (any kind desired)

 

 

Crust -

 

1 3/4 cup flour

6 Tb cold butter cut into small pieces

5 Tb cold shortening

1/2 tsp salt

2 Tb ice water

 

Mix flour and salt.  Cut butter and shortening into flour mixture until resembles course meal.  Add water and knead.  (If too dry add more water 1 tsp at a time)  Make into disc, put in plastic wrap and chill in refrigerator.

 

Preheat oven to 350 deg.

 

Roll out chilled crust to fit 9 x 13 dish (bottom and sides of dish buttered).  Chill crust in freezer 10 minutes (remove from oven a few minutes before putting in oven so glass will warm up and not break in oven).   Pre-bake crust 10 minutes.  Remove from oven and cool.

 

Filling -

 

Caramelize onions; cook bacon and dice; steam broccoli 5 minutes and coarsely chop (broccoli should be still slightly firm); chop Italian parsley; slightly wilt spinach; shred cheese - can be done in advance.

 

Preheat oven to 375 degrees.

 

In a large bowl mix eggs, milk, salt, pepper and Worcestershire Sauce. 

 

Put 1/3 of cheese on top of crust.  Add vegetable/meat mixture.  Top with 1/3 of cheese.  Pour egg mixture over vegetables, meat and cheese.  Top with last 1/3 of cheese. 

 

Cook for 35 - 45 minutes or until firm.  (Do not overcook or it will be dry)

Taco Salad

It's not the most healthy recipe, but it sure is good.  It's a hit with the whole family. 

Taco Salad

1 bag Doritos 

1 pound sausage*

1 head leaf lettuce 

3 tomatoes 

1 can black beans (drained)

1 cup cheese dip

1 small can chopped jalapeños

1 cup salsa

2-3 Tbsp taco seasoning

Brown sausage and add taco seasoning as it's cooking.  Add about 1/2 cup of water when it's completely cooked and let simmer.  Add cheese sauce, salsa, beans, and jalapeños to the sausage. Stir until combined.  Remove from heat and cool 3-5 minutes.  Add tomatoes and stir until combined. 

Crush Doritos slightly.  Put in large bowl.  Tear or cut lettuce into bite sized pieces.  Mix into Doritos.  Pour meat mixture over the lettuce and chips.  Stir until everything is coated.  Serve with sour cream and black olives if desired. 

* You can use hamburger.  I prefer sausage for the added flavor. 

Fruit Pizza

It's a tasty dessert dish. It's not too sweet, and everyone loves it. 

Fruit Pizza

2 containers cressent rolls

8 oz cream cheese, softened

1 container key lime yogurt

2 Tbsp powdered sugar

Mixed fruit, diced

Preheat oven to 375°. 

Grease cookie sheet.  Lay cressent rolls flat across bottom of cookie sheet. Bake 10 min, or until light golden brown.  Cook completely. 

Mix cream cheese, yoghurt, and powdered sugar until smooth.  Spread evenly across cressent roll crust. 

Cover with mixed fruit.  I like diced strawberries, whole blueberries, grapes (quartered), and nectarines. 

Chill until ready to eat. 

Cut into 2-3 inch squares and serve. 

Baked Stuffed Zucchini

I had a couple huge boxes of yellow zucchini from our local produce auction.  So, I wonder what I can do besides zucchini pie and zucchini bread.  

I decided to make stuffed baked zucchini.  It is so good!

Baked Stuffed Zucchini

4 Zucchini 

1 Onion

3 Cloves Garlic

2 Large or 4-6 Small Tomatoes

2 Tbsp Fresh Herbs (Basil, Thai Basil, Oregano, Sage, and Parsley)

1/2 Pound Bacon

2 cups cooked rice 

1) Preheat oven to 350°

2) Cut ends off zucchini, slice them in half lengthwise, and scoop the middle out to make a boat. Put cut side down in baking dish and bake 15-20 minutes. 

3) Chop up half of what was scooped out of the zucchini, tomatoes, garlic, and herbs.  Put in a bowl and set to the side. 

4) Dice onions and cook in skillet until starting to soften.  

5) Chop raw bacon and add to onions.  Cook until onions and bacon are cooked fully.  

6) Add zucchini/tomato mixture. Stir and cook for 2-3 minutes.  Remove from heat and add 2 cups cooked rice.  

7) Flip partially cooked zucchini over.  Fill with cooked mixture.  Bake another 20-30 minutes. 

 

Chocolate Truffles

I found a basic truffle recipe online.  I changed it up a little.  A definite way to go with this. 

Chocolate Truffles

8 ounces semi-sweet or bitter-sweet chocolate morsels 

1/2 cup heavy cream

1/2 tsp good vanilla extract

2 Tbsp powdered sugar

1/4 cup powdered sugar, cocoa powder, and chopped walnuts

1. Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.

2. In a separate bowl, pour in your chocolate, 2 Tbsp powdered sugar, and vanilla extract.

3. Once the cream has come to a boil, pour it over the chocolate, and stir vigorously until the chocolate has melted.  Do not use a whisk.  

4. Put the chocolate in the refrigerator for several hours until it sets.  When you bring it back out, you will want to let it come to room temperature to form it into 1/2 to 1 inch balls.

5. Roll it lightly in powdered sugar, cocoa powder, or chopped nuts.  Eat one daily. Store in an airtight container in the refrigerator.