Fat Frog Diary

You can actually make it with any flavor of Jell-O. It's worth the time and trouble when you're craving ice cream!

While waiting for the first of my two surgeries, I'm on a liquid diet. Now, the doc has an interesting definition of "liquid" which includes semi-solids like Greek yogurt, and vegetables processed to a semi-solid state. Not bad at all, when you consider the options include delicious "cream of" soups. I'm a big fan of vegetable soups, so this is not a hardship. Especially when you have these two great options for soup base, in addition to a powdered consomme I found in the international section of my favorite grocery store. This first one is my favorite for pure flavor! I can even substitute beef broth or vegetable broth, since both are also available. Now that's versatile. And now for your choice of vegetables and seasonings. Now think of the mix and match possibilities. Believe it or not, carrots, parsnips, and potatoes go together. Leeks go with onions, or go it alone if you're feeling adventurous. I'm from the deep South, so I know

This delicious sauce is awesome! I vow to keep this miracle in my pantry for those times when I need a sauce right now. Don't try to read off the picture. Show Crazy Mama some love and go to her site. http://losingweightalongtheway.blogspot.com/2013/03/how-to-make-cream-of-something-mix-and.html While it makes a great sauce, it makes an even better "cream of" soup that tops anything you can buy in the store. Now think of all those bags of frozen vegetables waiting in the freezer at the grocery store to be featured in your soup. Bacon and Brussels Sprouts, Asparagus, Broccoli, and Mushroom just to get the party started with familiar flavors. I got this chart from my old Better Homes and Gardens cookbook from 1989. It doesn't exist in newer versions of the cookbook that I have. Is your mouth watering yet? Mine is. I added a little bit of leftover cooked bacon to my cream of Brussels sprouts soup. It should be noted that I used my food processor to chop up

This recipe is delicious, fast, easy, and cheap. There's even a version on campbells/com that includes cheese called Ultimate Chicken Pot Pie. Ingredients: 1 can condensed cream of chicken soup 1 pkg (12 oz) frozen mixed vegetables, thawed 1 egg 1 c. milk (divided ½ cup and ½ cup) 1 c. cubed cooked chicken or turkey 1 c. biscuit baking mix Instructions: Preheat oven to 400F. Spray a 9" pie plate with cooking spray. In a medium bowl, stir together the soup, ½ cup of milk, vegetables, and chicken. Pour into the pie plate. In a small bowl, stir together the remaining ½ cup of milk, egg, and baking mix just until it comes together. Spread the batter over the chicken mixture. (The batter is thin, but the idea is to form a crust, not biscuits.) Bake for 20 minutes or until the topping is golden brown. Serve hot. Notes: I use this when I've made chicken or turkey stock, or when I have leftover poultry meat. Since I try to keep all of the ingredie

Cabbage Beef Soup Ingredients: 2 T vegetable oil 1 lb ground beef ½ lg onion, chopped 5 cups chopped cabbage 2 (16 0z) cans red kidney beans, drained 2 cups water 24 oz tomato sauce 4 beef bouillon cubes 1-1/2 tsp ground cumin 1 tsp salt 1 tsp pepper Directions: Heat oil in a large fry pan or electric fryer and cook ground beef and onion until beef is well browned and crumbled. Drain and transfer to a large slow cooker. Add cabbage and the rest of ingredients. Stir to dissolve bouillon cubes. Cover with slow cooker lid. Cook on high 4 hours or on low 6-8 hours. Stir occasionally. Serve in large soup bowls with crusty artisan loaves if desired.

Best darn low carb ice cream I've had to date. It's easy, cheap, delicious, healthy, and not pretentious at all. Because it's made and ready to be eaten in less than an hour, it kills that "I want ICE CREAM!" craving before it sabotages your diet.