Tag Archives: celery

Bean Salad (No sugar added)

25 Sunday Jun 2017

Posted by in Low Carb, Salads, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

bean salad

Ingredientswrks4me_terry_tested-11

  • 1 can drained green beans (396 ml or 14 ounces)
  • 1 can drained wax beans (396 ml or 14 ounces)
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1⁄2 red bell pepper, diced
  • 1/2 white or purple onion diced
  • 2 stalks of celery diced

Dressing

  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon salt (I use “Windsor® Half Salt)
  • 1⁄4 cup olive oil
  • 1⁄3 cup red wine vinegar
  • 1⁄4 teaspoon hot sauce

Directions

  1. Put all beans and vegetables into a bowl
  2. Mix together all the dressing ingredients and whisk together
  3. Pour over beans and vegetables
  4. Put into the refrigerator and cool
  5. Serve cold

Enjoy

Original Recipe

Crunchy Apple Coleslaw

01 Thursday Jun 2017

Posted by in Salads, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

Apple Cole Slaw

Ingredientswrks4me_terry_tested-11

  • 1/2 medium cabbage shredded
  • 1 large carrot shredded
  • 2 stalks of celery (diced)
  • 2-3 red apples diced
  • Lemon juice
  • Coleslaw dressing (your choice)

Directions

  1. Put apples in a large bowl and pour a little apple juice over them to avoid them turning brown
  2. Put in cabbage, carrot, celery
  3. Pour in coleslaw dressing and mix until creamy but not soggy

Serve and enjoy

 

 

Homestyle Chicken Noodle Soup

16 Thursday Mar 2017

Posted by in Soups, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , ,

Chicken Noodle Soup

Ingredients

  • 12 cups of chicken broth (homemade) or (3 x 900ml cartons)
  • 1 cooked skinless chicken (diced)
  • 2 large carrots (sliced)
  • 1 onion (chopped)
  • 2 celery stalks (sliced)
  • 2 cloves of garlic (minced)
  • 1 bay leaf
  • 1 – 1 1/2 tsp poultry seasoning
  • 2 tbsp olive oil
  • 1 package wide egg noodles (short style)
  • Salt and pepper to taste

Preparation

  1. In a large pot, add olive oil and onions, celery and carrots
  2. Saute vegetables til onions are translucent
  3. Add garlic and diced chicken and cook for about 2 minutes
  4. Add chicken broth, poultry seasoning and bay leaf
  5. Bring to a boil then remove bay leaf
  6. Reduce heat to simmer til tender
  7. Add salt and pepper to taste
  8. Remove from heat and cool in fridge
  9. In a separate pot cook egg noodles til tender
  10. Cool egg noodles in fridge
  11. Add cold egg noodles to cold chicken soup
  12. When ready to serve, reheat soup

Note: By cooking the soup and noodles separate and then adding them together when cold will prevent the noodles from overcooking. Just reheat and serve. The rest of the soup will keep well in the fridge or your can freeze it.

 

 

 

Italian Chicken Soup

11 Friday Nov 2016

Posted by in International Dishes, Soups, wrks4me - Recipes

≈ Leave a comment

Tags

, , , , , , ,

italian-chicken-soup

Ingredients

  • wrks4me_terry_tested-113 Cooked breasts of chicken (diced)
  • 2 Tbsp olive oil
  • 1 medium onion (diced)
  • 1 green leek (thinly sliced)
  • 1 cup diced carrots (diced)
  • 1 cup diced celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 (28 oz / 796 ml) can of diced tomatoes
  • 3 (14 oz /398 ml) cans chicken broth
  • 2 tsp granulated sugar
  • 1 1/2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1 Tbsp liquid chicken broth concentrate
  • 1/4 cup of pearl barley
  • Salt and freshly ground black pepper to taste

Finely shredded Romano or Parmesan cheese, for serving

Directions

  1. In a pan, put leeks, onion, celery, carrot, garlic and olive oil and cook over medium high heat, until tender about 6 minutes. Add diced tomatoes and chicken broth, sugar, basil, oregano, thyme, marjoram chicken broth concentrate and bring to a boil. Add pearl barley and cover with lid and allow to simmer, stirring occasionally, until veggies are soft, and pearl barley is tender, about 45 minutes. Add salt and pepper to taste.
  2. Serve warm with grated Romano or Parmesan cheese and large slice of crusty bread.