Vegetable Soup

Vegetable Beef Soup 1 small chuck roast, cut in bite sized pieces, fat discarded 2 tablespoons olive oil Beef broth (low sodium) Beef stock (low sodium) 1 can Stewed Italian styled tomatoes 1 can diced tomatoes with basil and garlic (no salt) 1 can of Progresso Tomato Basil Soup 1 can of Contadina crushed tomatoes with Italian Herbs 1 Onion, chopped 4 or 5 fresh carrots or 1/2 bag of baby carrots, chopped 2 potatoes, chopped 1 zucchini, chopped 6 ribs of celery, chopped 1 bag frozen green beans 1 bag frozen corn 1 bag frozen peas 1 teaspoon Lawry's Seasoned Salt 2 bay leaves 1 tablespoon Herbes de Provence 1 teaspoon oregano 1 teaspoon parsley Freshly ground pepper Brown the chopped chuck roast in olive oil. Add canned tomatoes, soup and broths. Season to taste with all seasonings listed. Cover and simmer while preparing the fresh vegetables. Slice and cut celery, carrots, potatoes, onion and zucchini and add to meat. Stir in all frozen vegetables and simmer for 3-4 hours or until vegetables are cooked. Discard bay leaves and serve! Freezes very well.

Rich'n' Cheesy Macaroni

by wwww.Tasteofhome.com

6-8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients
2-1/2 cups uncooked elbow macaroni
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces process American cheese (Velveeta), cubed
1-1/3 cups 4% cottage cheese
2/3 cup sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
1-1/2 cups soft bread crumbs (Ill probably just used crushed Ritz Crackers)

Directions
Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top.
Bake, uncovered, at 350° for 30 minutes or until golden brown.

Paneras Cream Cheese Potatoe Soup

by Recipezaar.com


SERVES 4 -6 (change servings and units)

Ingredients
4 cups chicken broth
4 cups peeled and cubed potatoes
1/4 cup minced onion
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks

Directions
1Combine broth, potatoes, onion, and spices.
2Boil on medium heat until potatoes are tender.
3Smash a few of the potatoes to release their starch for thickening.
4Reduce to low heat.
5Add cream cheese.
6Heat, stirring frequently, until cheese melts.

Bourbon Chicken

by Recipezaar.com

SERVES 4 (change servings and units)

Ingredients
2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
1Heat oil in a large skillet.
2Add chicken pieces and cook until lightly browned.
3Remove chicken.
4Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5Add chicken and bring to a hard boil.
6Reduce heat and simmer for 20 minutes.
7Serve over hot rice and ENJOY.

Simply Sour Cream Enchiladas

I found this recipe on the Mom's board I belong to! Some people have suggested adding taco seasoning to the sauce mixture. I will probably take that advice!

45 min | 25 min prep

SERVES 8

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies (I used Rotel)

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly

Chicken & Bacon Pasta

This is another recipe I got from Taste & Tell blog.

serves 8 - 10

6 chicken breast halves
1 12-ounce bottle Lawry's Mesquite marinade
1 pound bacon, cooked and diced
3 cups heavy cream
1 1/2 tablespoons pepper
3/4 cup butter
1 1/2 tablespoons minced garlic
3/4 cup grated Parmesan, plus more for the top
1 pound small cut pasta, cooked and drained
a few handfuls of frozen peas

Put the chicken breasts and the marinade in a crockpot. Cook until chicken is done - about 3-4 hours on high or 5-6 hours on low. When cooked, cut the chicken into bite-sized chunks.

In a large pan, combine the cream, pepper, butter, garlic and Parmesan cheese. Whisk over medium heat until combined and thickened.

Combine the pasta, bacon, chicken and sauce. Toss in the frozen peas and stir to combine everything. Pour into a baking dish (you might need 2 dishes, because this makes A LOT!), top with more Parmesan, and cook in a 350F oven until the cheese is melted.

Three Cheese & Chicken Stuffed Shells

I got this recipe from a blog a follow, taste & tell. Which she got from allrecipes.com


Serves 4

6 ounces large shell pasta
1 chicken breast half, cooked and diced
8 ounces ricotta cheese
3 ounces shredded mozzarella cheese, divided
3 ounces shredded Monterey Jack cheese
1 tablespoon sour cream
3 tablespoons dried bread crumbs
3 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup spaghetti sauce

Preheat oven to 350F.

Bring a large pot of water to a boil. Salt water, then add pasta and cook according to package directions. Drain and set aside.

In a large bowl, combine chicken, ricotta cheese, 2 ounces of mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper. Mix well.

Spray a 2-quart baking dish with nonstick spray and cover the bottom of the dish with a thin layer of spaghetti sauce. Fill each large shell with the chicken/cheese mixture and place in the dish. Cover with the remaining sauce. Sprinkle the remaining mozzarella cheese on top.

Bake in the preheated oven uncovered for 40 minutes; serve warm.

Penne Gorgonzola w/ Chicken

Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions
Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

Tex Mex Bake

Ingredients
1 bag success white rice
1 (10oz) can diced tomatoes with green chilies
1 lb ground beef
4 c. crushed tortilla chips
1 can chili beans
1 lb cubed cheddar cheese

Directions
Pre-heat oven @ 350. Spray 9x13 dish. Combine rice & ground beef cook. Cover dish w/ chips. Layer 1/2 of cheese over chips. Top w/ bean & rice/tomatoes/beef mix. Top w/ remaining cheese. Bake uncovered for 15mins. Garnish w/ sour cream, lettuce, ect.

Spaghetti w/ Zesty Bolognese

Ingredients
1 small onion
1/4 c. Zesty Italian Dressing
1 lb ground beef
1 can (15oz) tomato sauce
1 can (14oz) diced tomatoes
2 Tbs Cream Cheese
3/4 lb spaghetti uncooked
1/4 c. Parmesan Cheese

Directions
Cook & stir onions in dressing in large skillet on med heat until tender. Increase heat to med/high. Add meat: cook on med/high heat until brown. Stir frequently: Stir in tomato sauce & tomatoes. Bring to a boil: simmer on med/low for 15mins. Stir occasionally.
Cook noodles.
Remove sauce from heat. Add cream cheese. Stir until melted. Drain pasta top w/ sauce & parmesan cheese.

Taco Casserole

We tried this last night and it was AMAZING!! Everyone must try this!!

I got this from a blog I like to visit...http://lacucinadilauren.blogspot.com/2009/09/taco-casserole.html.



Ingredients
16 oz. taco sauce
12 ounce can buttermilk biscuits
4-6 ounces shredded cheddar cheese
4-6 ounces shredded mozzarella cheese
1 can sliced olives, drained
1 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
8 ounces mushrooms, sliced
1 jar salsa

Preheat oven to 400F. Lightly grease a 13x9 inch baking dish. Spread taco sauce evenly over bottom of dish.

Separate dough into 10 biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in hot sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.

In a large skillet, combine ground beef, peppers, mushrooms, cumin and chili powder. Cook until ground beef is cooked through and add the jar of salsa.

Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted.

Baked Ziti

Ingredients
1 lb ziti pasta, cooked al dente
1 lb Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
1 egg
2 tablespoons parsley
2 cups mozzarella cheese, shredded, divided
1/4 cup parmesan cheese
1 (28 ounce) jar pasta sauce, divided

Directions
1 Preheat oven to 350 degrees fahrenheit.

2 Cook ziti according to package directions; drain; set aside.

3 Mix ricotta, egg, parsley, 1-1/2 cups of the mozarella cheese, and parmesan cheese in a large bowl.

4 Mix cooked sausage and pasta in with ricotta mixture.

5 Mix in 3/4 jar of sauce.

6 Transfer mixture into a 2 quart casserole dish.

7 Top with the rest of the sauce and mozarella cheese.

8 Bake for 30 to 35 minutes, or until hot and bubbly.

9 To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired.

10 To heat: Thaw. Preheat oven to 350 degrees Fahrenheit. Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Chicken Cacciatore (Crockpot)

Dustin makes a great Chicken Cacciatore but its a lot of work and by the time he gets home and its ready its already 630 or so. So I thought we could try this crockpot recipe out! Thank you again Barb

1 lb chicken, cut into bite size pieces
1 can diced tomatoes
1 cup jarred spaghetti sauce
1 green pepper cut into slices (and then In half so they’re a little smaller)
½ small onion, chopped up
Basil, oregano and black pepper to taste (I didn’t measure!)
2 tablespoons minced garlic
(you can also add mushrooms, we don't like them so I leave them out)

Put it all in the crockpot, stir and cook all day! Serve over warm pasta.

Salsa Chicken

Thank you Barb for this recipe! This was delicious! We didn't have that much time to eat so instead of putting it over rice or noodles we wrapped up the mixture in tortilla shells. It was amazing and we were able to eat them on the run!

1 lb boneless skinless chicken, cut into bite size pieces (you could also do whole breasts and shred them, but I think the chunks are just easier)
1 1/2 cups salsa
1/2 packet taco seasoning
1 can corn, drain
1 green pepper, cut into pieces (optional)

Dump it all in the crockpot and cook on low all day. I serve it over rice, but you can also serve it in tortillas or over pasta. Some people also add black beans or something similar.

Beef n Noodles

I got this recipe from my friend Roxanne's Blog & cant wait to try it. I love anything pasta!

Makes 4 servings (I doubled the recipe), Prep time: 20 minutes, Cooking time: 1 3/4 hours

1 lb beef, boneless beef round or chuck roast (cut into 3/4" cubes)
1/2 c onion, chopped
2 garlic cloves, minced
3 c beef broth
8 oz. frozen noodles (I used whole grain dried noodles)
1/4 tsp ground pepper
1 tsp basil

Once the beef is cut into cubes, coat it with flour. Then brown the
meat in a pan with a little oil in the bottom. The recipe said to do 1/2
the meat first and set aside and the other 1/2 with the chopped onion &
chopped garlic, then combine all the meat again. Add broth & spices
then bring to a boil. Once to a boil, turn down to simmer for 1 1/4-1 1/2 hours
(until the meat is tender). Then, add the noodles and bring to a boil
again, and then once again reduce to simmer to cook off the extra broth and to
allow it to thicken up & walla! Or BaM! as Emeril says :)

Nutrition Facts (per 1 1/4 cups): 351 kcal, 31 g PRO, 29 g CHO, 12g Fat

Slow Cooker Chicken Tortilla Soup

INGREDIENTS
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Allrecipes.com

Ropa Vieja in a Slow Cooker

INGREDIENTS
1 (2 pound) beef chuck pot roast
3 cloves garlic
2 red bell peppers, cut into large wedges
2 green bell peppers, cut into large wedges
1 yellow onion, cut into wedges
1 sweet onion, cut into wedges
1/2 (6 ounce) can tomato paste, or to taste
1/4 cup red wine vinegar
1/8 teaspoon garlic powder, or to taste
1/8 teaspoon seasoned salt, or to taste
salt and ground black pepper to taste

DIRECTIONS
Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoned salt, salt, and ground black pepper.

Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.

Cook on Low until the meat and vegetables are very tender, about 30 minutes.

Found on allrecipes.com

Cheesy Crockpot Chicken

Cheesy Crockpot Chicken


2 lbs. boneless skinless chicken breasts (used 5 chicken breasts)
2 Cans 98% fat-free cream of chicken soup (used 1 can this and 1 can brocolli cheese soup)
1 can cheddar cheese soup
1/4 teaspoon garlic powder
Add some Mrs.Dash Spicey Spice

Cut chicken into bite size pieces. Put chicken in the bottom of the crockpot. Add rest of ingredients on top. Cook 8 hours on low. Serve over rice or noodles. (Points include rice) Serving over steamed brocolli

I saw this recipe on a mom's website I visit daily...and one of the posters (Yen)posted it!