Perfect for all that basil in the herb garden! Tomato, Basil, and Cheddar Soup that uses Greek yogurt instead of cream -- brilliant! Makes 6 servings: 2 28-oz. cans of diced tomatoes; 1 yellow onion, chopped; 2 cloves of garlic, chopped; 1 tsp olive oil; 2 cups of vegetable broth; 1 cup of plain Greek yogurt; 1 cup cheddar cheese, grated; 1/2 cup basil, chopped, loosely packed; 2 tsp of oregano; 1 tsp sugar; salt and pepper to taste
So much better than fried!!! Melt in Your Mouth Chicken Breast, 1/2 c parmesan cheese,1 c Greek yogurt, 1 tsp garlic powder, 1 1/2 tsp seasoning salt 1/2 tsp pepper, spread mix over chicken breasts, bake at 375 45 mins
Moussaka 1 lb. ground lamb 4 eggs, slightly beaten 3 chopped onions 2 tbs. flour 2 cups water or vegetable stock 1/2 cup tomato paste mixed with 1/4 cup water 2 cloves garlic, crushed or cut into small pieces 1 tbs. corn starch 2 tbs. oil 1 tsp. salt
Tomato artichoke soup: This soup is one of those great little cooking secrets. Serve it to company, and they’ll think you spent hours perfecting the flavor. Really though, it takes less than 30 minutes to make.The tomato soup is fancied up just enough by the artichokes – tasty, but not pretentious. If you ...