Two meals for $10
Here’s how to make two savory meals that are easy to fix, taste great and are good for your family!
Creamy soup base
This easy-to-make soup base will keep in your refrigerator. Then, simply use it as the creamy soup base mix in both of the recipes below for a quick and healthy weeknight meal. Makes 3 cups of dry mix.
Ingredients:
2 cups nonfat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
1 tablespoon dried onion flakes
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon black pepper
Time to prepare: Five minutes to prepare dry mix
1. Be sure all equipment and ingredients are dry.
2. Combine all ingredients in a mixing bowl and mix
well.
3. Store in an airtight container in the refrigerator.
California medley cheese soup
Ingredients:
1 1/2 cups frozen chopped broccoli, cauliflower and
carrots
3 cups boiling water
1 cup dry creamy soup base mix
3/4 cup cold water
3/4 cup grated cheese
1. Add frozen chopped vegetables to 3 cups boiling
water and cook slightly.
2. Mix dry creamy soup base mix with cold water in small
bowl.
3. Add cold soup mix to boiling water when vegetables
are crispy and tender.
4. Add 2 tablespoons of grated cheese just before
serving. Cover and refrigerate leftovers within two
hours.
Yields 7 1/2 cups
Each 1 1/4 cup serving contains:
- Calories: 125
- Sodium: 681 g
- Fat: 4.5 g
- Calcium: 183 mg
Chicken or turkey broccoli casserole
Ingredients:
1 pound fresh, or one 10-ounce package frozen
broccoli
1 cup cooked chicken or turkey (can use canned chicken
if your cooking time is limited)
1/3 cup dry creamy soup base mix with 1 1/4 cup water
stirred in
1 cup shredded low-fat cheddar cheese
Cooked pasta, brown or white rice, or noodles.
1. Wash and cook broccoli until crispy tender.
2. Dice cooked chicken or turkey.
3. Cover bottom of casserole dish with cooked broccoli.
4. Cover broccoli with poultry, and soup and water
mixture.
5. Sprinkle with grated cheese. Bake at 350 degrees F
for 20 to 30 minutes or microwave for 15 minutes,
turning once.
6. Serve over cooked pasta, rice or noodles. Cover and
refrigerate leftovers within two hours.
Serves four
Each 1 cup serving contains:
- Calories: 137
- Carbohydrates: 5 g
- Fat: 5 g
- Calcium: 279 mg
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Last update: Tuesday, May 05, 2009
