Went to Owatonna today (about 15 miles from Faribault) to the Salvation Army Store to see if I could find some goodies....Well I spotted an old wood shelf with drawers apparently to hold saran wrap etc that was painted white....I made a beeline for it, but another woman cut me off at the pass and grabbed it right from under me...I was so disappointed....Did find a few items but nothing like that....Then I went to Applebees and had a lovely light lunch with my son Rick...He left and when I got in my car it was as dead as a door nail...Nothing Nada sound!!! Well phoned him (just as he pulled in his driveway) to come an jump start my car...He put the jumper cables on and still Nada....He fiddled around, let his truck run for awhile and still Nada.....So he called a towing truck to see if they could start it (now remember I live in another town)....Well this old guy came, walked over to the car, looked at it, wiggled a cable and said now try it....Yea!!! it started....I was thrilled to say the least, but that lasted a very short time...When he said that will cost $50 I almost fainted....Good thing he took debit cards as I sure didn't have $50 cash on me...I then went over to my sons house and my grandson made sure the cables were clean and nice and tight....So a lesson learned!!! always wiggle the cables before calling a tow truck....even though I had more shopping to do, I drove straight home, put the car in the garage and was just happy to be home....
Broccoli-Cheese Soup:Serves...4.......WW Points 4
Ingredients
2 tsp olive oil
1/2 cup(s) onion(s), minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product, cut into cubes, or similar product
1/2 cup(s) fat-free skim milk
1/2 tsp garlic powder
1/2 cup(s) water
1/4 cup(s) cornstarch
Instructions
Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.
Quick Southern-Style Collard Greens:
Serves..4.......WW Points 1
Ingredients
3 slice(s) uncooked reduced-fat bacon, cut into 1/2-inch wide pieces
3/4 cup(s) onion(s), chopped
2 medium garlic clove(s), sliced
1 pound(s) collard greens, washed well, center stems removed, leaves cut into 1/2-inch wide strips (about 8 cups)
1 1/2 cup(s) water
2 tsp apple cider vinegar
1/2 tsp table salt
1/4 tsp hot pepper sauce, (or more to taste)
Instructions
Cook bacon in a large pot over medium heat, stirring occasionally, until it begins to sizzle and release some of its fat, about 1 minute.
Add onions to pot; stir and cover for 30 seconds. Decrease heat to medium-low and cook, stirring often, until onions are light golden, about 5 to 7 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add collard greens to pot and increase heat to high; cook, stirring, until greens wilt, about 2 minutes.
Add water and bring to a boil; reduce heat to low, cover and simmer, stirring occasionally, until greens are tender, about 10 minutes.
Remove from heat and stir in vinegar, salt and hot sauce. Serve extra hot pepper sauce on the side if desired. Yields about 3/4 cup per serving.
For optimal flavor and texture, select bunches of collard greens with smaller leaves — they're younger and more tender.
Roasted Vegetable and Chicken Pot Pie:
Filling:
1/4 cup olive oil
1/2 cup chopped celery
1/2 cup chopped onion
1 cup thinly sliced carrots
1 cup chopped red bell pepper
1 cup sliced baby portobello (crimini) mushrooms
1 cup heavy (whipping) cream
1 cup chicken broth
3 tablespoons all-purpose flour
1 tablespoon chopped fresh rosemary
1/4 teaspoon fresh ground black pepper
3 cups shredded rotisserie chicken
Crust:
1 (6-ounce) package buttermilk cornbread Mix
2/3 cup milk
1/4 cup grated Parmesan cheese
Preheat oven to 425 degrees F.
In a 10-inch cast-iron skillet, combine oil, celery, onion, carrots, red pepper, and mushrooms; toss to combine. Roast in oven 20 minutes or until lightly browned, stirring once.
In large bowl, combine cream, broth, flour, rosemary, and black pepper; whisk until smooth. Stir in chicken. Pour over vegetables in hot skillet.
In same bowl, combine cornbread mix, milk, and Parmesan cheese. Pour over chicken mixture.
Bake at 425 degrees F 18 to 23 minutes, or until golden brown. Cool 15 minutes before serving.
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