Nourish the body, soothe the soul
Member
Join Date: Jun 2014
Posts: 550
Hi, I too love soup. I'll have to try yours 
One comfort food I like to make is beefy noodles:
1 lb stew beef
9 bouillon cubes
A bag of noodles
Simmer the stew beef and cubes for 1 1/2 hours in 6 cups of water
Shred meat and turn the burner on high
Add the noodles and boil for 7 mins
It's great poured over mashed taters and quick too!
One comfort food I like to make is beefy noodles: 1 lb stew beef
9 bouillon cubes
A bag of noodles
Simmer the stew beef and cubes for 1 1/2 hours in 6 cups of water
Shred meat and turn the burner on high
Add the noodles and boil for 7 mins
It's great poured over mashed taters and quick too!
Guest
Join Date: Dec 2006
Location: Canada
Posts: 4,580
Originally Posted by trachemys 
734 non-alcoholic drink recipes of which only a few are mocktails.
Non-alcoholic recipes: 700+ appetizing drink recipes.
Non-alcoholic recipes: 700+ appetizing drink recipes.
I'm sorry but I had to chuckle at the Virgin Sex on the Beach recipe...
I'm pretty sure she was probably drinking...
Guest
Join Date: Aug 2013
Location: Sydney Australia
Posts: 4,225
Well, this thread really went downhill overnight, lol...
I was just in hysterics reading it.
Ha! I'm really off diet drinks too, Gilmer. I used to have them occasionally, but every time I go to pick one up now, I see it as poison. Odd.
So the other day I was thinking, yes, all I drink now is water 85% of the time, with the occasional green tea, coffee or chocolate stevia drink. How times change!
Anna, I am so trying to get off sugar....it's really giving me the equivalent of hangovers some mornings. Ugh.
I was just in hysterics reading it.
Originally Posted by Gilmer
I used to love margaritas and other fruity drinks. I have tried virgin versions, and lately I find that I can't handle the sugar in them. I find I can't handle the carbonation of diet sodas anymore, and I get a headache from the aspartame.
I am a coffee person--but I always chase it with water so I don't dehydrate. Lately water is becoming my go-to drink for the day.
Sorry--no recipe for water!
I am a coffee person--but I always chase it with water so I don't dehydrate. Lately water is becoming my go-to drink for the day.
Sorry--no recipe for water!
So the other day I was thinking, yes, all I drink now is water 85% of the time, with the occasional green tea, coffee or chocolate stevia drink. How times change!
Anna, I am so trying to get off sugar....it's really giving me the equivalent of hangovers some mornings. Ugh.
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Here's another you can very easily modify to suit the state of the stomach.
Start with a 12 oz bag of Barilla tortellini. It comes in a couple of mild, tasty varieties. Pour it in a 9X9 baking dish. You heard me right: pour the hard, uncooked tortellini right out of the bag into the baking dish.
Pour over this a 16 oz jar of alfredo sauce. It comes in lots of varieties these days so, you can pick what your stomach is up for. Stir well to coat all the tortellini.
Pop this in a pre-heated 375F degree oven for thirty minutes. Check a tortellini from the center of the dish, it is done when tender. If not done, return to oven and test at 5 minute intervals until done.
If you want to dress it up a little, spinkle some more parmesan on top and slide it under the broiler to brown a little.
Enjoy.
Additions
Your stomach up to this creamy goodness with something extra? You can throw in:
Diced ham (1/4" dice) and/or english peas.
Diced chicken and/or broccoli
Fava beans and a nice chi...oh, wait...skip that one
Start with a 12 oz bag of Barilla tortellini. It comes in a couple of mild, tasty varieties. Pour it in a 9X9 baking dish. You heard me right: pour the hard, uncooked tortellini right out of the bag into the baking dish.
Pour over this a 16 oz jar of alfredo sauce. It comes in lots of varieties these days so, you can pick what your stomach is up for. Stir well to coat all the tortellini.
Pop this in a pre-heated 375F degree oven for thirty minutes. Check a tortellini from the center of the dish, it is done when tender. If not done, return to oven and test at 5 minute intervals until done.
If you want to dress it up a little, spinkle some more parmesan on top and slide it under the broiler to brown a little.
Enjoy.
Additions
Your stomach up to this creamy goodness with something extra? You can throw in:
Diced ham (1/4" dice) and/or english peas.
Diced chicken and/or broccoli
Fava beans and a nice chi...oh, wait...skip that one
Member
Join Date: Jan 2014
Location: Somewhere on the East Coast
Posts: 579
Originally Posted by biminiblue
...and what I almost said was, "That would make you wet."
Ha! I just spit up H20 all over my keyboard...nice. Maybe it will stop working and I'll have an excuse to go home.
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Cooked a new recipe Friday. This one fits the criteria of the thread: Easy, easy on the stomach, and appetizing.
This can be grilled(medium heat, turn twice) or roasted in the oven(475F, no turning)
1 small to medium cabbage, the size you'd eat 1/4 of
1 teaspoon each: salt, pepper, garlic powder
4 tbsp parmesan
bacon as needed
Butter or olive oil as needed
Cut the cabbage into quarters
Mix the spices and cheese together in a bowl
Brush the cut surfaces of the cabbage with butter or olive oil
Evenly sprinkle the spice mix on the cut surfaces
Wrap each wedge in one or two slices of bacon(your choice)
Wrap each wedge in two layers of aluminum foil, double folding the edges to seal
Grill or roast to desired tenderness. 30 minutes leaves a little crunch in the leaves, 45 minutes is al dente, an hour makes it tender like steamed. You can open one up to test with a fork, re-close it and continue cooking if needed.
This can be grilled(medium heat, turn twice) or roasted in the oven(475F, no turning)
1 small to medium cabbage, the size you'd eat 1/4 of
1 teaspoon each: salt, pepper, garlic powder
4 tbsp parmesan
bacon as needed
Butter or olive oil as needed
Cut the cabbage into quarters
Mix the spices and cheese together in a bowl
Brush the cut surfaces of the cabbage with butter or olive oil
Evenly sprinkle the spice mix on the cut surfaces
Wrap each wedge in one or two slices of bacon(your choice)
Wrap each wedge in two layers of aluminum foil, double folding the edges to seal
Grill or roast to desired tenderness. 30 minutes leaves a little crunch in the leaves, 45 minutes is al dente, an hour makes it tender like steamed. You can open one up to test with a fork, re-close it and continue cooking if needed.
Marchia in Aeternum
Thread Starter
Join Date: Mar 2013
Location: Georgia
Posts: 11,094
Ok, you who are new to this whole sobriety thing: The Cravings hit you yet?
Trust us on this one: ICCC
Ice Cream Cures Cravings
Have you ever heard anything more wonderful? It really works. Cravings making your skin crawl? Rocky Road is a soothing balm. Hair standing on end? Moose Tracks will smooth it out. You can build a wall of Klondike bars between you and the craving beast. We could all probably use the calcium, anyway.
Trust us on this one: ICCC
Ice Cream Cures Cravings
Have you ever heard anything more wonderful? It really works. Cravings making your skin crawl? Rocky Road is a soothing balm. Hair standing on end? Moose Tracks will smooth it out. You can build a wall of Klondike bars between you and the craving beast. We could all probably use the calcium, anyway.
Member
Join Date: Mar 2014
Location: PA
Posts: 12,000
Great idea for a thread Trachemys.
Just in case this gets moved or it loses momentum: Some of you may not be familiar with the healthy eating forum here in the special interests section. Lots of good recipes too.
Fitness, Health, and Nutrition - SoberRecovery : Alcoholism Drug Addiction Help and Information
Just in case this gets moved or it loses momentum: Some of you may not be familiar with the healthy eating forum here in the special interests section. Lots of good recipes too.
Fitness, Health, and Nutrition - SoberRecovery : Alcoholism Drug Addiction Help and Information
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Speaking of fast, easy, and nutritious (contains all the food groups):
Make a package of boxed macaroni and cheese
Mix in 1 or 2 cans tuna (I prefer chunk light--moister)
Mix in 1/2 small can LeSueur peas
Mix in some canned mushrooms if desired.
My kids are wild about this. Such comfort food!
Make a package of boxed macaroni and cheese
Mix in 1 or 2 cans tuna (I prefer chunk light--moister)
Mix in 1/2 small can LeSueur peas
Mix in some canned mushrooms if desired.
My kids are wild about this. Such comfort food!
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Here's another easy one:
1 can Campbell's cream of chicken soup
1 can Campbell's cream of celery soup
1 packet Lipton onion soup mix
1 can water
Mix the above and pour over chicken pieces in a 9x13 pan. Bake covered at 350 for 50 minutes, turning once.
Serve over rice.
1 can Campbell's cream of chicken soup
1 can Campbell's cream of celery soup
1 packet Lipton onion soup mix
1 can water
Mix the above and pour over chicken pieces in a 9x13 pan. Bake covered at 350 for 50 minutes, turning once.
Serve over rice.
Gl@ss Artist & Cat Lady
Join Date: May 2014
Location: Milwaukee, WI
Posts: 880
Originally Posted by Gilmer
Here's another easy one:
1 can Campbell's cream of chicken soup
1 can Campbell's cream of celery soup
1 packet Lipton onion soup mix
1 can water
Mix the above and pour over chicken pieces in a 9x13 pan. Bake covered at 350 for 50 minutes, turning once.
Serve over rice.
1 can Campbell's cream of chicken soup
1 can Campbell's cream of celery soup
1 packet Lipton onion soup mix
1 can water
Mix the above and pour over chicken pieces in a 9x13 pan. Bake covered at 350 for 50 minutes, turning once.
Serve over rice.
Member
Join Date: Apr 2014
Posts: 621
I have also begun to really limit sugar (I use rice malt syrup as an alternative for baking) and processed foods (white flour, most cheddar cheese) and now really enjoy wholegrains and nuts. My digestive system enjoys this way of eating a lot more!
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Easy Recipe to Serve to the Finest Guests
Chicken Divan (can be doubled, tripled, or quadrupled. I usually quadruple it).
2 whole boneless chicken breasts, cut in half
pepper
1/4 c. oil
1-2 bunches fresh asparagus with bottom inch cut off OR 1-2 bunches broccoli, preferably with long stems (or 2 pkgs. frozen)
Fry chicken till opaque on each side--not too much.
Arrange asparagus in 9x13 pan (bigger if you're multiplying the recipe). Arrange chicken on top.
Combine:
1 can Campbell's cream of chicken soup (MUST be Campbell's--others taste inferior)
1/2 can water
1/2 c. mayo (I use Duke's or Hellmann's)
1 tsp. lemon juice
1/2 tsp. curry powder
Pour over chicken and asparagus. Sprinkle 1 c. SHREDDED CHEDDAR on top.
Cover with foil and bake at 375 for 45 mins. (till cheese is just melted and middle is bubbly. Bake longer for bigger quantity).
Chicken Divan (can be doubled, tripled, or quadrupled. I usually quadruple it).
2 whole boneless chicken breasts, cut in half
pepper
1/4 c. oil
1-2 bunches fresh asparagus with bottom inch cut off OR 1-2 bunches broccoli, preferably with long stems (or 2 pkgs. frozen)
Fry chicken till opaque on each side--not too much.
Arrange asparagus in 9x13 pan (bigger if you're multiplying the recipe). Arrange chicken on top.
Combine:
1 can Campbell's cream of chicken soup (MUST be Campbell's--others taste inferior)
1/2 can water
1/2 c. mayo (I use Duke's or Hellmann's)
1 tsp. lemon juice
1/2 tsp. curry powder
Pour over chicken and asparagus. Sprinkle 1 c. SHREDDED CHEDDAR on top.
Cover with foil and bake at 375 for 45 mins. (till cheese is just melted and middle is bubbly. Bake longer for bigger quantity).
Guest
Join Date: Jan 2013
Location: Ashburn, VA
Posts: 30,196
Controversial, But It Doesn't Make Me Stumble
(You can skip the wine and just add 1 extra c. chicken broth)
Chicken with Wine Sauce
2 skinless, boneless chicken breasts, cut in half
1/2 stick butter
1/2 tsp. onion powder (or 1/4 c. chopped onion)
Saute onion or powder in butter. Add chicken and fry till opaque on both sides. Remove chicken temporarily.
Add 4 T. flour to the pan drippings and stir till smooth.
Add 2 c. chicken broth and 1 c. white wine.
Stir till smooth.
Add sliced mushrooms and chicken.
Cover and simmer about 30 mins., till chicken is cooked.
Serve over rice.
(You can skip the wine and just add 1 extra c. chicken broth)
Chicken with Wine Sauce
2 skinless, boneless chicken breasts, cut in half
1/2 stick butter
1/2 tsp. onion powder (or 1/4 c. chopped onion)
Saute onion or powder in butter. Add chicken and fry till opaque on both sides. Remove chicken temporarily.
Add 4 T. flour to the pan drippings and stir till smooth.
Add 2 c. chicken broth and 1 c. white wine.
Stir till smooth.
Add sliced mushrooms and chicken.
Cover and simmer about 30 mins., till chicken is cooked.
Serve over rice.
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