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Quick and Tasty Vegetable Soup

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What could be more warming to the tummy than a wholesome vegetable soup!

1/2 C onion, chipped

1 carrot, peeled and sliced
1 stalk celery, sliced
3 Tbsp vegetable oil of choice
1 tsp garlic, minced
3 C of water with 1 Tbsp McKay’s Chicken Seasoning (to taste)
1 can kidney beans
1/2 C frozen corn kernels
3/4 C small pasta shells or spirals
1- 14-15 oz can crushed tomatoes
1 1/2 tsp Italian Seasoning
2 tsp sugar
dash of cayenne pepper (opt.)
salt to taste

Simmer onions, carrots, celery, and vegetable oil together in a pot until vegetables are soft. Add garlic and simmer for another minute. Add rest of ingredients and simmer for 10 more minutes until pasta is cooked. Serve.

Servings: 6-8

Submitted by Amy Stuart

Recipes are freely shared by members and friends of AnswersForMe © 2010. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Quick and Tasty Vegetable Soup

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Soft Fruit Sherbet

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Absolutely wonderful dairy free sherbet, try it tonight!

1/2 C frozen pineapple pieces

1/2 C frozen mango pieces
1/2 C frozen raspberries/strawberries
1 banana, quartered
1/2 C fruit yogurt
1/3 C orange juice
1/4 C non alcoholic pina colada liquid mix

Process on low in blender, alternating with high, just until smooth. Serve immediately.

Servings: 4

Submitted by Elaine Nelson

Recipes are freely shared by members and friends of AnswersForMe © 2013 Recipes are either original with the submitee, or have been approved for public use.Visit recipe archives

Read more at the source: Soft Fruit Sherbet

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Mushroom Macaroni

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Macaroni lovers will enjoy this version that incorporates mushroom soup into the recipe!

1 lb elbow macaroni, cooked

2- 8 oz cans mushroom soup
1 1/2 C of Velveeta cheese or melted cheese (reserve 1/2 C as topping)
2 cherry tomatoes

Cook and drain macaroni. Stir in mushroom soup after returning macaroni to pan and place on low heat on stove. Stir in cubed or melted cheese. Put into casserole dish top with reserved cheese. Prepare cherry tomatoes by scoring them into fourths but not cutting all the way through. Top casserole with cherry tomatoes. Bake in oven at 350° for 20 minutes.

Servings: 5

Submitted by Foxine Peck

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Mushroom Macaroni

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Morningstar Farms Sausage and Spinach Quiche

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Pretty presentation and the flavor is divine. And yes, real men do eat quiche!

1 prepared pie crust

1 1/2 C grated low-fat Swiss cheese
4 frozen Morningstar Farms Breakfast Patties, thawed and crumbled
1/2 C Pepperidge Farm bread stuffing mix
1/2 of a 10-oz pkg frozen shipped spinach, thawed and drained
3/4 C egg substitute
1 1/2 C skim milk

Sprinkle Swiss cheese on bottom of pie shell. Top with crumbled patties, stuffing mix and spinach.

In a medium bowl, combine eggs and milk. Beat well and pour over sausage mixture. Bake uncovered at 325° F for 50 to 55 minutes or until a knife inserted in the center of the pie comes out clean. Let stand 10 minutes before cutting.

Servings: 12

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Morningstar Farms Sausage and Spinach Quiche

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Mr. Knowles’ Scrumptious Squash and Green Tomatoes

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Green tomatoes add delicious variety to this summer squash recipe.

2 Tbsp olive oil
4 medium yellow squash
2 small green tomatoes, sliced
1/2 medium onion, chopped
Water
Salt or McKay’s No MSG Chicken-Style Seasoning to taste.

Place a small amount of olive oil in a cast-iron skillet. Heat and add 1/2 the squash, searing. Add rest of squash, green tomatoes, and onion, stirring constantly. Reduce to low heat, add a little water, over and steam until desired tenderness. Season to taste.

Servings: 6-8

Recipe by Donna Green Goodman

This recipe appeared in the December 2006 Message Magazine. Used with permission. Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Mr. Knowles’ Scrumptious Squash and Green Tomatoes

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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