Guru Goddess

What You Need:

 

1 T of margarine, softened

4 slices of rye bread

1/2 t caraway seeds

3 C of milk

1 (10.75 oz.) can cream of celery soup

2 oz. Swiss cheese, shredded

1 (14 oz.) can of sauerkraut, rinsed, drained and chopped

2 (5 oz.) pkgs. corned beef, chopped

 

How to Make It:

 

Preset the oven temperature to 325 degrees allowing the oven to preheat.

Spread the margarine over both sides of the 4 slices of bread.

Sprinkle with the caraway seeds.

Cut the bread slices into triangles and place on a baking sheet.

Toast in the preheated oven for 10 minutes or until nicely browned.

Pour the milk into a large saucepan.

Stir in the soup until well combined.

Fold in the cheese.

Cook the mixture, stirring constantly for 3 minutes or until beginning to bubble.

Stir in the sauerkraut and corned beef.

Reduce the heat to low, cover and simmer for 5 minutes or until heated through.

Serve with the toasted croutons.

 

Makes 4 servings

 

This chowder is mighty tasty for the little time it takes to prepare and cook it. It’s a great way to use up left over corned beef. Even the croutons are easy to make. The caraway seeds are optional if you would rather leave them out.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 18 minutes

Total Time: approximately 33 minutes

 

Nutritional Information: (approximate values per serving)

Calories 456; Fat 23g; Saturated Fat 11g; Carbohydrates 35g; Fiber 5g;

Protein 27g; Cholesterol 77 mg; Sodium 2.696 mg

What You Need:

 

1/2 C Thousand Island dressing

1 t mustard

1 C coleslaw mix, shredded

2 T of margarine

3 slices rye bread

4 oz. cooked, sliced thin

4 oz. Swiss cheese, sliced thin

 

How to Make it:

 

Whisk the salad dressing and mustard together in a bowls.

Place the coleslaw mix into a large mixing bowl.

Pour the dressing mixture over the coleslaw and stir until blended in well.

Spread the margarine onto one side of all the slices of bread.

Place ham slices on 4 pieces of bread on the side that is not buttered.

Place a spoonful of the coleslaw mix on top of the ham slices.

Top with a slice of cheese.

Place the other slices of bread on top, buttered side facing out.

Heat a skillet over medium low heat.

Place the sandwiches into the heated skillet.

Cook 3 minutes or until beginning to brown.

Flip the sandwich.

Cook 3 minutes or until browned and the cheese is beginning to melt.

 

Makes 4 servings

 

Sandwiches make a great quick fix evening meal. Add a side of French fries or chips and a dessert. You may substitute marble rye or whole wheat bread for the rye bread if you like. Sliced mozzarella or Colby Jack cheese may also be used in place of the Swiss.

 

Preparation Time:  approximately 15 minutes

Cooking Time: approximately 6 minutes

Total Time: approximately 21 minutes

 

Nutritional Information: (approximate values per serving)

Calories 409; Fat 21g; Saturated Fat 9g; Carbohydrates 37g; Fiber 5g;

Protein 18g; Cholesterol 54 mg; Sodium 1,023 mg

 

What You Need:

 

8 C of salad greens

2 1/2 C cooked turkey, cut into cubes

2 C of kiwi, peeled and sliced

1 C cherry tomatoes

1/2 C toasted almonds, sliced

1 C fresh strawberries, chopped coarsely

2 T red wine vinegar

1/8 t pepper

 

How to Make It:

 

Divide the salad greens onto 4 separate plates.

Scatter the turkey over the greens.

Lay the sliced kiwi over the turkey.

Add the cherry tomatoes.

Spread the almonds evenly over the top.

Place the strawberries into the blender or food processor.

Add the vinegar and sprinkle in the black pepper.

Blend until smooth.

Drizzle the vinaigrette over all the salads and toss to coat.

 

Makes 4 servings

 

This tasty salad makes a great quick fix meal. Add slices of French bread, bread sticks or crackers on the side. Chicken may be used in place of the turkey if you like.

 

Preparation Time: approximately 20 minutes

Total Time: approximately 20 minutes

 

Nutritional Information: (approximate values per serving)

Calories 318; Fat 11g; Saturated Fat 2g; Carbohydrates 25f; Fiber 7g;

Protein 30g; Cholesterol 67 mg; Sodium 138 mg

What You Need:

 

1 (9 oz.) pkg. cheese ravioli

1 C frozen peas

2 T flour

1/8 t pepper

1 C half and half

1 (14.5 oz.) can diced tomatoes

2 T Parmesan cheese, grated

 

How to Make It:

 

Cook the ravioli according to the package directions.

When the ravioli is cooked add in the peas and cook 1 minute longer.

Drain well and keep warm.

Place the flour into a saucepan.

Stir in the pepper.

Slowly pour the half and half into the pan stirring as you add.

Place the pan over medium heat.

Heat the mixture for 4 minutes, stirring continuously or until thick and bubbly.

Continue cooking and stirring for 1 minute.

Stir in the tomatoes with their juice.

Pour the sauce over the ravioli and peas and stir to blend in well.

Sprinkle the cheese over the top before serving.

 

Makes 4 servings

 

Make this delicious side dish into a full meal by using meat filled ravioli instead. Canned tomatoes can be rather salty for some people. After adding the tomatoes taste your sauce. You may decide you need to add a little salt to satisfy your family’s taste. Milk may be substituted for the half and half.

 

Preparation Time: approximately 15 minutes

Cooking Time: approximately 5 minutes (not including the ravioli)

Total Time: approximately 20 minutes (not including the ravioli)

 

Nutritional Information: (approximate values per serving)

Calories 410; Fat 13g; Saturated Fat 7g; Carbohydrates 57g; Fiber 4g;

Protein 18g; Cholesterol 54 mg; Sodium 988 mg

What You Need:

 

3/4 C of milk

4 t flour

1/4 t pepper

1 (10.75 oz.) can condensed minestrone soup

2 C cooked chicken, cubed

1 (3 oz.) pkg. cream cheese, cubed

1 (5 ct.) pkg. refrigerated country style biscuits

 

How to Make It:

 

Allow the oven to preheat to 375 degrees.

Pour the milk into a jar with a tight fitting screw top lid.

Add the flour and pepper to the milk.

Place the lid on the jar and shake until all the ingredients are combined.

Place the soup into a saucepan and place over medium heat.

Pour the milk mixture into the soup.

Cook the mixture stirring constantly until thick and bubbly.

Stir the chicken into the mixture. 

Add the cream cheese and cook, stirring often, until the cheese has melted.

Pour the mixture into 4 ungreased 10 oz. baking cups.

Separate the biscuits and cut each biscuit into 5 pieces.

Place 5 pieces on top of the baking cup.

Place the cups in the oven and bake for 15 minutes or until golden on top.

 

Makes 4 servings

 

Quick and easy these chicken pies are worth trying. Turkey may be substituted for the chicken if you prefer. Serve with a salad or a side of your favorite vegetables.

 

Preparation Time:  approximately 15 minutes

Cooking Time: approximately 15 minutes

Total Time: approximately 30 minutes

 

Nutritional Information: (approximate values per serving)

Calories 415; Fat 20g; Saturated Fat 8g; Carbohydrates 31g; Fiber 3g;

Protein 28g; Cholesterol 92 mg; Sodium 1,139 mg