Filling Ingredients: 1/4 to 1/2 cup total per person (try suggestions below or use own favorite ingredients)
Cheese – Cheddar, Mozzarella, Colby Jack, etc – dice, shred, crumble
Hard cooked eggs
Cooked sausage, diced cooked roast, chicken, ham, ground beef
Kidney beans, black beans, garbanzo beans, cannelloni beans
Winter squash, zucchini, summer squash
Cooked white rice, brown rice, wild rice
Couscous, barley, wheat berries
Carrots, green beans, corn
Broccoli florets
Roasted cauliflower florets
Frozen peas
Mushrooms, celery
Onions, green onions, shallots
Cooked pasta
Spinach, kale, mustard greens, etc
Water chestnuts
Soup Base – equal portions – approximately 1 cup per person
1 can stewed tomatoes, regular, Italian, Mexican – or tomato soup
1 can chicken broth – or chicken noodle soup
Toppings:
Croutons, chow mein noodles, tortilla strips
Shredded cheese
Sour cream
Snipped herbs
Sunflower seeds, nuts
Sliced green onions, French fried onions
Chop, dice, slice and shred filling ingredients. All fillings should be ready-to-eat (precooked where necessary) and in small pieces which will warm quickly. Place one or several fillings in individual bowl (approximately 1/4 to 1/2 cup total per serving).
Combine equal portions stewed tomatoes and chicken broth (if using condensed tomato soup or chicken noodle soup, reconstitute according to package directions); bring base to a full rolling boil. Keep base at a slow boil – crock pots work well when feeding a crowd. Pour boiling soup base over filling ingredients. Top with dollop sour cream, cheese and other toppings of choice. Serve with a crusty roll and glass milk.
Do Ahead Diet Tip or Quick Dinner Idea:
Prepare healthy filling ingredients of choice, store in easy access container(s) in refrigerator; microwave soup base for quick satisfying meal.
For delicious dairy recipes and nutrition information go to www.UtahDairyCouncil.com or www.NationalDairyCouncil.org. Also check out Facebook www.facebook.com/DairyUTNV
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