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Meat Substitutes

Ingredient Substitutions
Types of Steak

 

Hearty Meatball Spinach Soup

Ingredients:

  • 1/2 lb. lean ground beef
  • 1 cup chopped onion, divided
  • 3 cloves garlic, minced, divided
  • 2 tsp. dried oregano leaves, divided
  • 20 Saltine Crackers, finely crushed
  • 1 egg, lightly beaten or egg substitute
  • 1 Tbsp. oil
  • 2 cans (14 oz. each) reduced sodium beef broth
  • 1 can (14-1/2 oz.) stewed tomatoes, undrained
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

Directions:

  1. Combine meat, 1/4 cup of the onion, 1/3 of the garlic and 1/2 tsp. of the oregano in large bowl.
  2. Add cracker crumbs and egg; mix well.
  3. Shape into 1-inch balls; set aside.
  4. COOK and stir remaining 3/4 cup onion and remaining garlic in hot oil in
  5. Dutch oven or large saucepan on medium-high heat 3 to 5 minutes. or until onion is tender.
  6. Add broth, tomatoes with their liquid, spinach and the remaining oregano; bring to boil.
  7. Add meatballs.
  8. Reduce heat to low; cover. Simmer 20 to 25 minutes. or until meatballs are cooked through.
  9. Serve with additional Saltine Crackers.

 

 

 

Spiced Apple Butternut Squash Soup

Ingredients:

  • 2 Tbsp. butter or margarine
  • 1 medium onion, chopped
  • 1/8 tsp. ground nutmeg
  • 6 cups chopped peeled butternut squash
  • 2 medium Granny Smith apples, peeled, chopped
  • 3 cans (14-1/2 oz. each) vegetable broth
  • 1/2 cup Honey Nut Flavor Cream Cheese Spread

Directions:

  1. Melt butter in large saucepan on medium heat.
  2. Add onions; cook 4 min. or until crisp-tender, stirring occasionally.
  3. Stir in nutmeg; cook 1 minute.
  4. Add squash, apples and broth; stir.
  5. Bring to boil.
  6. Reduce heat to medium-low; cover.
  7. Simmer 50 minutes or until squash and apples are tender, stirring occasionally.
  8. Cool soup slightly.
  9. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan.
  10. Cook on medium-low heat until heated through, stirring occasionally.
  11. Ladle soup into eight serving bowls just before serving.
  12. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.

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