CROUTONS CALORIES RECIPES
PIZZA SOUP WITH GARLIC TOAST CROUTONS RECIPE: HOW TO MAKE IT
This comforting soup satisfies our pizza cravings. It's super versatile, too, and I sometimes substitute light Italian sausage for the chicken or add a little Parmesan cheese. Go nuts and add all your favorite pizza toppings! —Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Total Time 06 hours 10 minutes
Prep Time 10 minutes
Cook Time 06 hours 00 minutes
Yield 10 servings (about 4 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low 6-8 hours, until chicken is tender., For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons.
Nutrition Facts : Calories 292 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 1081mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 20g protein.
SLOW-COOKED SUMMER SQUASH RECIPE: HOW TO MAKE IT
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Total Time 02 hours 50 minutes
Prep Time 20 minutes
Cook Time 02 hours 30 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 442mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 6g protein. Diabetic Exchanges 1 vegetable
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CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES
Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy
From jamieoliver.com
Total Time 25 minutes
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Total Time 25 minutes
Calories 418 calories per serving
- Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
- Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
- Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
- Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
- Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
- Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
- Toss the salad together and season to perfection, slice up the chicken and serve with a sprinkling of croutons and lemon wedges for squeezing over.
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Total Time 10 minutes
Calories 130 per serving
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CHICKEN CAESAR SALAD | JAMIE OLIVER CHICKEN SALAD RECIPES
Finely sliced cauliflower isn’t just delicious – when it’s eaten raw we get twice as much vitamin B6 and three times as much potassium, keeping our nervous systems healthy
From jamieoliver.com
Total Time 25 minutes
Calories 418 calories per serving
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Total Time 25 minutes
Calories 418 calories per serving
- Finely grate the lemon zest and Parmesan into a large bowl. Slice and add the anchovies, along with the yoghurt, mustard and Worcestershire sauce.
- Squeeze in half the lemon juice, add 1 tablespoon of vinegar and 2 tablespoons of extra virgin olive oil and mix to make your dressing.
- Now you’re going to turn regular salad into a thing of beauty by either taking your time with good knife skills, or ideally, investing in a mandolin for ease, elegance and accuracy (use the guard!). Start by peeling and very finely slicing the red onion, then stir it through the dressing.
- Click off and discard any tatty outer leaves from the cauliflower, then very finely slice it. Finely slice the lettuce by hand and pile both on top of the dressed onion, tossing together only moments before serving.
- Put 1 teaspoon of olive oil in a frying pan on a medium heat. Pick the rosemary leaves over the chicken and lightly season it on both sides, flattening it slightly with the heel of your hand. Cook for 4 minutes on each side, or until golden and cooked through.
- Cube the bread and toast alongside the chicken, moving regularly until evenly golden and gnarly, removing only when super-crispy.
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This light and fluffy egg casserole, sprinkled with tasty bacon, retains its fresh flavor after freezing. While it's great as a breakfast bake, it's an easy-to-reheat meal for lunch or dinner, too. The recipe makes two casseroles, so you can serve one right away and freeze the second one for later. —Kim Weave, Olathe, Kansas
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Breakfast, Brunch
Calories 271 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Breakfast, Brunch
Calories 271 calories per serving
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