Skinny Minni Strone Sallye Recipes

Steps:

• Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook onion, carrot, celery, garlic and rosemary until vegetables begin to soften, about 5 minutes.
• Stir in tomato sauce, beans and 2 1/2 cups water. Add broth, zucchini, pasta and pepper; bring to a simmer. Cook, uncovered, 10 minutes or until pasta is tender, stirring occasionally. Stir in parsley. Serve topped with Parmesan cheese and additional parsley, if desired.

Steps:

• Combine the first six ingredients in large pot.
• Bring to a boil over medium heat, stirring until the refried beans are completely mixed with other ingredients.
• Turn heat down to low and simmer for 10 minutes, stirring occasionally.
• Add 1 cup of cheese and stir until melted.
• Remove from heat.
• Crumble several chips in the bottom of each serving bowl and ladle soup over top. I prefer to crumble my chips on top so they don't get too soggy and have a few extra on the side for dipping.
• Sprinkle with remaining cheese.

Steps:

• 1. Preheat oven to 350º Grease and flour a 9x13 baking pan
• 2. CAKE; Using an electric mixer, cream butter and sugar together until light and fluffy Add eggs one at a time, beating well after each addition Sift flour, baking powder and salt together in another bowl Add flour to creamed butter mixture, continuing to beat Add vanilla and chocolate syrup to batter and mix well Pour into prepared pan and back 25-30 minutes until toothpick inserted in center comes out clean Remove cake from oven and place on cooling rack (DO NOT REMOVE CAKE FROM PAN) While still hot spread marshmallows evenly over surface
• 3. ***To save some calories and sugar, you can substitute my sugar free marshmallow cream https://www.justapinch.com/recipes/dessert/other-dessert/sugar-free-marshmallow-cream.html?p=1
• 4. FROSTING: Place butter, chocolate chips, sugar, and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring continually, continue boiling for 2-3 minutes Remove from heat and stir in vanilla and liquor Pour over warm cake and marshmallows Top with chopped nuts

Steps:

• Clean celery and cut into 2" long pieces, place in food processor. Peel onion, quarter and place quarters in food processor. Peel garlic clove and add to food processor. Pulse until coarsely chopped. Set aside.
• Cut zucchini and carrot into thin slices.
• Shred cabbage coarsely.
• Place heavy large saucepan over medium high heat. Add olive oil.
• When oil just begins to "ripple", stir in the celery/onion/garlic mixture and cook, stirring frequently until vegetables are translucent (do not brown)
• Add carrots and cabbage and continue to cook, stirring frequently just until cabbage begins to wilt.
• Add tomatoes and beef broth to saucepan, then add spices. Add orzo or quinoa. Turn heat down to low and simmer for 20 minutes at a low heat.
• Add water if needed to keep about 4 to 6 cups of liquid. The pasta will soak up a lot of liquid. Add zucchini and green beans, and continue to cook for about 10 more minutes until vegetables and quinoa are tender.
• Serve while hot.