leila
Ingredients
10 eggs, slightly beaten
2 green peppers, chopped
2 teaspoons of parsley flakes
1 teaspoon of oregano
Salt and pepper to taste
2 cups of diced cooked turkey
2 tablespoons of onion flakes
2 teaspoons of dried chili pepper flakes
1/2 teaspoon of garlic powder Continue reading
Ingredients
10 oz celery, thinly sliced
1 small onion, diced
1 tbsp extra-virgin olive oil
1 tbsp all-purpose flour
1 cup of vegetable stock (ideally low sodium)
½ cup skim milk
Juice of 1 lemon
3 oz feta cheese, diced
Handful of fresh parsley, chopped
Directions
- In a saucepan, heat the olive oil and sauté the onion until almost tender, but not browned. Add the celery and stir well.
- Sprinkle in the flour and keep on stirring for a few minutes. Pour in the vegetable stock and bring to a quick boil. Stir constantly.
- Immediately reduce the heat, cover and gently simmer for about 20 minutes.
- Place the soup into a blender and process until smooth. Then return the soup mixture to the saucepan, add the milk and season well with salt, pepper and the lemon juice. Reheat gently.
Ingredients
2 medium zucchini, cubed
1 green bell pepper, diced
1 red bell pepper, diced
1 onion, chopped
Handful of mushrooms, cleaned and sliced
4 cups cooked brown rice
1 (15oz) can chunky tomato sauce
1 cup Cheddar cheese, shredded
¼ cup Parmesan, grated
Fresh chopped parsley
5 tsp olive oil
Salt and pepper Continue reading
