CRUNCHY ORIENTAL SALAD

1 small head cabbage, shredded

1 bunch green onion, chopped fine

3/4 cup slivered, or chopped almonds

2 TBSP. white sesame seeds

2 pkgs. Top Ramen

Brown almond slivers and sesame seeds in butter or margarine. Completely cool.

DRESSING: Mix up well in blender:

½ cup salad oil

6 TBSP. Rice vinegar

2 tsp. salt

1 tsp. pepper

4 TBSP. sugar

Crunch up Ramen noodles into cabbage and onions. Add cooled almonds and sesame seeds. Then toss with desired amount of dressing.

PASTA E FAGIOLI (Olive Garden copycat recipe - then tweaked some more!)

1 lb. ground beef, turkey, ground pork or all three!

1 cup chopped carrots

¾ cup chopped onion

1 cup diced celery

2 – 14 oz. cans diced tomatoes

1 – 14 oz. can red kidney beans

1 – 14 oz. can white kidney beans

3 – 14 oz. cans beef broth

1 ½ tsp. oregano

3 cloves garlic, minced

½ - 1 tsp. pepper

¼ tsp. crushed red pepper flakes

2 ½ TBSP. fresh parsley, chopped

½ tsp. dried basil

½ tsp. Tabasco sauce

24 oz. Spaghetti sauce

1 cup dry pasta shells (whatever variety you want)

Brown meat, drain fat if needed. Add onions, carrots, celery and tomatoes . Simmer for about 10 minutes.

Drain and rinse beans, then add to pot. Add beef broth, garlic, seasonings, spaghetti sauce and pasta. Simmer until celery and carrots are tender, about 45 minutes.

Light and Creamy Asparagus Soup

Added by aspicyperspective on April 7, 2011 in Creamy Soups, Soups

5.00 Mitt(s) | 4 Rating(s)

Creamy, not “Cream Of,” mind you. This creamy soup is completely guilt-free! I offer you another slow carb recipe, intended to delight your taste buds and your waistline.

The secret is in the beans.

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• Prep Time 20 Minutes
• Cook Time 30 Minutes
• Difficulty Easy
• Servings
• System US Metric
6

Ingredients

• 2 Tablespoons Butter
• 1 whole Small Onion
• 2 pounds Asparagus
• 14 ounces, weight White Beans, Drained
• 6 cups Chicken Stock
• 2 pinches Cayenne Pepper
• ⅓ cups Plain Greek Yogurt
• 1 whole Lemon
• 4 slices Bacon, Chopped

Preparation Instructions

In a large pot, warm the oil/butter over medium heat. Add the chopped onion and sauté for 2–3 minutes.

Cut the tops off the asparagus and reserve for garnish. Cut the rough ends off the bottom.

Chop the rest of the asparagus into short segments and add to the pot.

Sauté asparagus for another 3–5 minutes, until the asparagus in bright in color and tender. Add the beans, stock and cayenne to taste. Simmer for 20 minutes, uncovered.

Using an immersion blender, puree the soup until smooth. Add the yogurt and puree again.

Salt and pepper to taste, and add a squeeze of lemon.

Place a small skillet over medium heat. Brown the bacon; then add the asparagus tops to the bacon. Sauté for 1–2 minutes.

Drain and garnish the soup with the bacon and asparagus.

Serves 4 to 6.