WALMART VEGETABLE STEAMER RECIPES

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MY MOM’S OLD-FASHIONED VEGETABLE BEEF SOUP



My Mom’s Old-Fashioned Vegetable Beef Soup image

My Mom’s Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It’s super simple homemade soup recipe and makes enough to freeze!

Provided by SMILESANDWICH.COM

Total Time 11 hours

Prep Time 1

Cook Time 1 hours

Yield 6

Number Of Ingredients 11

1 pot roast (about 2 pounds)
2 russet potatoes, chopped
1 bag frozen seasoning blend (or just chopped onions)
1 bag frozen peas
1 bag frozen green beans
1 bag frozen corn
4 large carrots, chopped
1 (32 oz) container beef broth
2 (10.75 oz) cans tomato soup
1 can filled with water
Salt and pepper, to taste

Steps:

  • Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
  • In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
  • Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
  • Bring to a boil, lower the heat, cover and simmer for about an hour.
  • Add water as desired while it cooks.

Nutrition Facts : Calories 240 calories, CarbohydrateContent 40 grams carbohydrates, CholesterolContent 14 milligrams cholesterol, FatContent 4 grams fat, FiberContent 5 grams fiber, ProteinContent 11 grams protein, ServingSize 2 cups, SodiumContent 1205 grams sodium, SugarContent 12 grams sugar

MEXICAN STREET CORN (TORCHY’S COPYCAT) — LET'S DISH RECIPES



Mexican Street Corn (Torchy’s Copycat) — Let's Dish Recipes image

Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).

Provided by Danelle

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 10

6 ears fresh corn on the cob, husked
Vegetable oil
2-3 tablespoons mayonnaise
2-3 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
Dash of cayenne pepper
Salt and pepper, to taste
1/4 cup crumbled queso fresco
1/4 cup chopped fresh cilantro

Steps:

  • Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
  • In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

Nutrition Facts : Calories 173 calories, CarbohydrateContent 18 grams carbohydrates, CholesterolContent 10 milligrams cholesterol, FatContent 11 grams fat, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 2 grams saturated fat, ServingSize 1, SodiumContent 346 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

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