Vegetable Soup
1 lb cooked hamburger 1 lrg can Homestyle Veg-All
1 can corn 1 can greenbean
1 can peas 1 lrg can seasoned diced tomatoes
1 ½ boxes beef broth 1 can (15 oz) tomato sauce
After you’ve cooked the hamburger, place all ingredients into a large pot and stir. If you have all day this is a great thing to put into your crock pot. Season to taste!
Monday, August 17, 2009
Loaded Baked Potato Soup...
Loaded “Baked Potato” Soup
1 lb baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz) chicken broth 1 C milk
3 slices bacon, cooked, crumbled, divided
1 C shredded cheddar cheese, divided
2 tbsp sliced green onions, divided ¼ c sour cream
Place cubed potatoes in large microwaveable bowl; microwave on High for 5 min, stirring after 2 ½ min. Add broth and milk to bowl; stir. Microwave on High 10 min, stirring after 5 min. Crush potatoes with a potato masher. Reserve 2 tbsp each of the bacon and cheese, and 1 tbsp of the onions for the toppings; set aside. Add remaining bacon, cheese, and onions to soup. Serve topped with reserved bacon, cheese, onions, and sour cream.
1 lb baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz) chicken broth 1 C milk
3 slices bacon, cooked, crumbled, divided
1 C shredded cheddar cheese, divided
2 tbsp sliced green onions, divided ¼ c sour cream
Place cubed potatoes in large microwaveable bowl; microwave on High for 5 min, stirring after 2 ½ min. Add broth and milk to bowl; stir. Microwave on High 10 min, stirring after 5 min. Crush potatoes with a potato masher. Reserve 2 tbsp each of the bacon and cheese, and 1 tbsp of the onions for the toppings; set aside. Add remaining bacon, cheese, and onions to soup. Serve topped with reserved bacon, cheese, onions, and sour cream.
Easy Budget Friendly Chili!
Crock pot Chili
(Katie)
2 cans Bush’s Chili beans
2 cans tomato sauce
1 lb ground turkey or hamburger cooked
Either a packet of chili seasoning or 2 tbsp of chili powder
Combine all ingredients in crock pot. Cook on low for 6 -8 hours or high for 4 hours. Top with cheese and crackers if desired.
(Katie)
2 cans Bush’s Chili beans
2 cans tomato sauce
1 lb ground turkey or hamburger cooked
Either a packet of chili seasoning or 2 tbsp of chili powder
Combine all ingredients in crock pot. Cook on low for 6 -8 hours or high for 4 hours. Top with cheese and crackers if desired.
Chicken Pot Pie Best EVER!
Ok people, this is a time consuming recipie, however it totally rocks and it makes a TON! My kidos love it and I love that one of my BFF's (Heide) gave this to me years ago!!!
Chicken Pot Pie
(Best ever, Amanda got from her friend Heide)
2 C diced, pealed potatoes ¾ tsp pepper
1 ¾ C sliced carrots 3 C chicken broth
1 C butter 1 ½ C milk
1 C flour 4 C cubed, cooked chicken
1 ¾ tsp salt 1 C frozen peas
1 tsp dried thyme 1 C frozen corn
pastry for 2- double crust pies (or you can by pre-made at store)
Place potatoes & carrots in large sauce pan; cover with water. (Put in just enough to cover top layer of potatoes and carrots.) Bring to boil. Reduce heat; cover & simmer for 8 – 10 minutes or until crisp and tender. Drain and set aside. Then in same pot melt butter, after melted stir in flour, salt, thyme, and pepper till blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or till thickened. Add cooked chicken, peas, and corn, potatoes, & carrots. Remove from heat.
Line 2- 9 inch pie plates on bottom with pastry. Fill pastry shells with chicken mixture. Place other pastry on top of filling, seal, flute edges, and trim off excess pastry. Cut slits in top to vent.
Bake at 425° for 35 – 40 min or until crust is slightly browned. Cool for 15 min before serving.
You can cook both pies or just one and freeze the other. If you freeze the other follow these cooking instructions instead. Cover pie with foil. Put on a baking sheet. Bake at 425° for 30 minutes. Uncover and reduce heat to 350° and bake for an additional 70 – 80 minutes. Each pie makes 6 – 8 pieces.
Chicken Pot Pie
(Best ever, Amanda got from her friend Heide)
2 C diced, pealed potatoes ¾ tsp pepper
1 ¾ C sliced carrots 3 C chicken broth
1 C butter 1 ½ C milk
1 C flour 4 C cubed, cooked chicken
1 ¾ tsp salt 1 C frozen peas
1 tsp dried thyme 1 C frozen corn
pastry for 2- double crust pies (or you can by pre-made at store)
Place potatoes & carrots in large sauce pan; cover with water. (Put in just enough to cover top layer of potatoes and carrots.) Bring to boil. Reduce heat; cover & simmer for 8 – 10 minutes or until crisp and tender. Drain and set aside. Then in same pot melt butter, after melted stir in flour, salt, thyme, and pepper till blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or till thickened. Add cooked chicken, peas, and corn, potatoes, & carrots. Remove from heat.
Line 2- 9 inch pie plates on bottom with pastry. Fill pastry shells with chicken mixture. Place other pastry on top of filling, seal, flute edges, and trim off excess pastry. Cut slits in top to vent.
Bake at 425° for 35 – 40 min or until crust is slightly browned. Cool for 15 min before serving.
You can cook both pies or just one and freeze the other. If you freeze the other follow these cooking instructions instead. Cover pie with foil. Put on a baking sheet. Bake at 425° for 30 minutes. Uncover and reduce heat to 350° and bake for an additional 70 – 80 minutes. Each pie makes 6 – 8 pieces.
easy Italian Chicken n Rice
15-Minute Italian Chicken & Rice with Vegetables (kraft Foods)
1 tbsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 lb. boneless skinless chicken breasts, cut into strips
3 C cut-up fresh vegetables (broccoli, carrots and red pepper
2 C instant white rice ¼ C Zesty Italian Dressing
Heat oil in large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed and chicken is cooked through
1 tbsp. oil
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 lb. boneless skinless chicken breasts, cut into strips
3 C cut-up fresh vegetables (broccoli, carrots and red pepper
2 C instant white rice ¼ C Zesty Italian Dressing
Heat oil in large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender. Stir in broth. Bring to boil. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed and chicken is cooked through
Katie's Taco Bake
Taco Bake
(Katie)
3 C cooked chicken chunks 1 C taco sauce
Spicy Nacho Doritos 2 C shredded cheddar cheese
1 can cream of mushroom soup
Combine chicken, taco sauce, and soup. Mix well. In a baking dish crush several handfuls of chips in bottom. Top with chicken mixture, then cheese, then a handful of Doritos. Bake at 350 for 20-25 minutes until cheese is melted. (You’ll have to watch to make sure the Doritos on top don’t burn). Serve with lettuce and sour cream.
(Katie)
3 C cooked chicken chunks 1 C taco sauce
Spicy Nacho Doritos 2 C shredded cheddar cheese
1 can cream of mushroom soup
Combine chicken, taco sauce, and soup. Mix well. In a baking dish crush several handfuls of chips in bottom. Top with chicken mixture, then cheese, then a handful of Doritos. Bake at 350 for 20-25 minutes until cheese is melted. (You’ll have to watch to make sure the Doritos on top don’t burn). Serve with lettuce and sour cream.
Marvelous Mini Meatloaves from Kraft Foods
Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...
possibilities
Italian
1 tsp Italian seasoning
¾ C spaghetti sauce
¾ c shredded mozzarella cheese
Mexican
2 tsp chili powder
¾ C thick ‘n’ chunky salsa
¾ C Mexican style cheese
Not sure
1 tsp dried oregano leaves
¾ C chopped roasted red peppers
¾ C crumbled feta cheese
BBQ
1 tsp garlic powder
¾ C BBQ sauce
¾ C shredded cheddar cheese
PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon. SPOON add-ins evenly into indentations in meatloaves. BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.
Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...
possibilities
Italian
1 tsp Italian seasoning
¾ C spaghetti sauce
¾ c shredded mozzarella cheese
Mexican
2 tsp chili powder
¾ C thick ‘n’ chunky salsa
¾ C Mexican style cheese
Not sure
1 tsp dried oregano leaves
¾ C chopped roasted red peppers
¾ C crumbled feta cheese
BBQ
1 tsp garlic powder
¾ C BBQ sauce
¾ C shredded cheddar cheese
PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon. SPOON add-ins evenly into indentations in meatloaves. BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.
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