Hot and Sour Soup

http://www.myrecipes.com/recipe/hot-sour-soup-with-tofu-10000001973614/

Ingredients

1/2 c. diced chicken breast (1/2 inch by 1/2 inch)
1 c. mushroom caps sliced
1/8 c. carrots diced
4 cups fat-free, less-sodium chicken broth
1/4 cup white vinegar
2 tablespoons less-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons sugar
3/4 teaspoon white pepper
1 garlic clove, minced
2 1/2 tablespoons cornstarch
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops


Preparation


Stir in broth and next 10 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.


Note: If you look at the original recipe you will see I'm using chicken breast and no tofu, plus I have added some carrots. Very good... hubby and I both liked it.

Spinach Bacon Roll-Ups

2 packages cream cheese, softened

3/4 cup mayonaise

1 package ranch dressing mix

1 regular package chopped frozen spinach, thawed and drained thoroughly

3 oz. bacon bits

30 taco size flour tortillas



Mix the first five ingredients thoroughly, spread on tortillas and roll. Cut into serving size desired. Chill for an hour before serving to firm them up.