Egg-Free Recipes: The Best Chicken Soup Ever | Submitted By: CARRIEK

Despite being married and having three children, I never made chicken soup before. I hadn't even so much as bought a whole chicken. But the kids were sick, and with stroke of genious, it hit...Aha! Make chicken soup! So, off to store we go, sick, crabby, "I don't want to ride in the cart" 2 year old and the baby, secure in the sling. I look for and find some chickens. They look smaller than I thought. I look through all 50 of them, looking for the biggest one. They are all about 3 pounds. So I ask an employee where the regular sizd chickens are, you know, the turkey-sized ones. Well, chickens, as it turns out, are not as big as turkeys, and the employee laughs. Ok, so now I have chicken, and I leave store. I call grandma on the way, asking what to do with it. She tells me to clean it. Ummm....how? She tells me, and I respond, "I stick my hand up WHAT???" That's not somewhere I'd like to touch. Grams reminds me its just a chicken, I can wash my hands later. Ok, big breath. I can do it. I clean and cook chicken. I cool it, bone it (ick) and then make soup. Now, to rate this recipe....its great! I've gotten over my fear of whole chickens, and I'll make it again! I did add garlic, peas, and spinach to boost the nutritional value. I didn't add the chicken soup mix, wanting it to be natural as possible. All in all, great recipe. Thanks for sharing it and helping me get over the hurdle of whole chickens! Was this review helpful? [ YES ]
75 users found this review helpful Despite being married and having three children, I never made chicken soup before. I hadn't...

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Low-Fat Recipes: Hot Dog Sauce | Submitted By: Sally

1 tablespoon vegetable oil1 large onion, chopped2 cups ketchup1/3 cup sweet pickle relish2 tablespoons white sugar2 tablespoons distilled white vinegar1/2 teaspoon salt1/4 teaspoon ground black pepperIn a medium saucepan over medium heat, slowly cook and stir the onion in vegetable oil until soft. Mix in the ketchup, sweet pickle relish, sugar, vinegar, salt and pepper. Simmer until ready to serve. Amount Per Serving  Calories: 71 | Total Fat: 1.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 71

Total Fat: 1.3gCholesterol: 0mgSodium: 598mgTotal Carbs: 15.7g    Dietary Fiber: 0.4gProtein: 0.9g VIEW DETAILED NUTRITION
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Dessert Gelatins: Sawdust Salad | Submitted By: Diana Thompson

1 (3 ounce) package lemon flavored gelatin mix1 (3 ounce) package orange flavored gelatin mix2 cups boiling water1 (20 ounce) can crushed pineapple, drained1 (16 ounce) package miniature marshmallows2 cups pineapple juice1 cup white sugar2 eggs, lightly beaten5 tablespoons all-purpose flour3 bananas, sliced1 tablespoon lemon juice2 (1.3 ounce) envelopes whipped topping mix1 (8 ounce) package cream cheese, softened1 cup shredded coconut, toastedIn a large bowl, combine the lemon and orange gelatin powders and add the boiling water. Stir until the powders are dissolved, then stir the drained pineapple and marshmallows into the mixture and chill until firm. While the gelatin mixture is chilling, whisk together the pineapple juice, sugar, eggs and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch. Remove from heat and let before spreading over the congealed gelatin mixture. Toss the sliced bananas with the lemon juice to prevent browning of the fruit. Drain the fruit and layer the sliced bananas over the custard mixture. Mix the whipped topping mix as directed on the packages and beat in the cream cheese until smooth. Spread over the bananas and sprinkle with the toasted coconut. Chill for several hours before serving. Amount Per Serving  Calories: 485 | Total Fat: 10.3g | Cholesterol: 56mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 485

Total Fat: 10.3gCholesterol: 56mgSodium: 200mgTotal Carbs: 92.1g    Dietary Fiber: 1.7gProtein: 5g VIEW DETAILED NUTRITION
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Halloween Recipes: Worm Cake | Submitted By: Sarah

1 (18.25 ounce) package chocolate cake mix3 cups chocolate cookie crumbs1 (16 ounce) package prepared chocolate frosting1 (16 ounce) package gummi wormsPrepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top. Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy. Amount Per Serving  Calories: 300 | Total Fat: 8.7g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 300

Total Fat: 8.7gCholesterol: < 1mgSodium: 296mgTotal Carbs: 54.3g    Dietary Fiber: 1.1gProtein: 4.2g VIEW DETAILED NUTRITION
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Casserole Recipes: Celery Wine Baked Chicken | Submitted By: JENNIFER R

1 tablespoon butter1/4 cup sliced fresh mushrooms1 (10.75 ounce) can condensed cream of celery soup1/4 cup finely chopped celery1/2 cup sour cream1/4 cup green bell pepper, chopped1/4 cup dry white wine4 skinless, boneless chicken breast halves1 pinch paprika1 pinch garlic powder1 pinch ground black pepper2 teaspoons butter, dividedPreheat oven to 325 degrees F (165 degrees C). Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear. Amount Per Serving  Calories: 311 | Total Fat: 17.3g | Cholesterol: 101mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 311

Total Fat: 17.3gCholesterol: 101mgSodium: 707mgTotal Carbs: 8.6g    Dietary Fiber: 1gProtein: 26.9g VIEW DETAILED NUTRITION
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Reviewed on Aug. 18, 2005 by Kalnems    This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful. Was this review helpful? [ YES ]
9 users found this review helpful This was really good after I tweaked a few things. I cut out the mushrooms, and switched to...

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