Ingredients:
6 slices bacon, cooked, cut into 1-inch pieces
2 tablespoons butter
1 medium onion, chopped
1/4 cup flour
2 cans (14.5 ounces each) chicken broth
2 large baking potatoes, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup milk
Coarse salt and ground pepper
Directions:
Melt 2 tablespoons butter in a large stock pot.
Cook onion, stirring, until it begins to soften, 6 to 8 minutes.
Add flour; cook, stirring constantly, 30 seconds.
Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes.
Season with salt and pepper. Serve topped with bacon.
(submitted by Leslie Soelberg, original recipe from Martha Stewart)
Monday, October 5, 2009
Creamy Chicken Noodle Soup
Ingredients:
3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional
Directions:
Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.
(submitted by Leslie Soelberg)
3-4 boneless skinless chicken breasts
1 quart water
2 cubes chicken bouillon
1 package egg noodles, small
2 cans cream of chicken soup
1 can evaporated milk
1 pint sour cream
1/2 lb. peas, frozen
1/2 lb. mushrooms, optional
Directions:
Bring water to boil in large stock-pot, add bouillon cubes and boneless skinless chicken breasts; boil until chicken breasts are fully cooked.
Remove chicken.
Save water (now broth) and boil egg noodles in it-- add additional water if necessary.
Cut chicken into bite-size pieces. Set aside.
When egg noodles are done, set water/broth aside.
Add soup, evaporated milk, sour cream, chicken pieces, peas and mushrooms to the noodles in the stockpot.
Add broth (that was set aside) to bring soup to desired thickness.
Mix well and bring soup to simmer.
(submitted by Leslie Soelberg)
White Chili
Ingredients:
2 (15 1/2 ounce) cans Great Northern white beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 boneless skinless chicken breasts (you can put frozen ones right in, if you're slow cooking it)
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 (14 1/2 ounce) can chicken broth
1 cup corn
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Directions:
Place all ingredients in a crock pot.
Cook for 8 hours on low.
Once it has cooked for 3/4 the time, shred the chicken breasts.
Serve over tortilla chips with shredded cheddar cheese on top, if you'd like.
(submitted by Leslie Soelberg)
2 (15 1/2 ounce) cans Great Northern white beans, rinsed and drained
2 (4 ounce) cans diced green chilies
3 boneless skinless chicken breasts (you can put frozen ones right in, if you're slow cooking it)
1 medium onion chopped
1 1/2 teaspoons garlic powder
1 (14 1/2 ounce) can chicken broth
1 cup corn
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Directions:
Place all ingredients in a crock pot.
Cook for 8 hours on low.
Once it has cooked for 3/4 the time, shred the chicken breasts.
Serve over tortilla chips with shredded cheddar cheese on top, if you'd like.
(submitted by Leslie Soelberg)
Tomato Basil Soup with Ravioli
Ingredients:
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, crushed
- 2 14.5 ounce cans whole tomatoes
- 10 cups vegetable stock or broth (or chicken)
- salt & freshly ground black pepper
- 1 cup loosely packed fresh basil, thinly sliced; OR 2 tablespoons dried basil (or to taste)
- 5 servings ravioli, cooked (I use the Buitoni brand in the refrigerated section of the grocery store.)
Directions:
Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil immediately before serving. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese ravioli. Or I like to use cheese tortellini too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves: 6
(submitted by Leslie Soelberg, inspired by the MOA Cafe)
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, crushed
- 2 14.5 ounce cans whole tomatoes
- 10 cups vegetable stock or broth (or chicken)
- salt & freshly ground black pepper
- 1 cup loosely packed fresh basil, thinly sliced; OR 2 tablespoons dried basil (or to taste)
- 5 servings ravioli, cooked (I use the Buitoni brand in the refrigerated section of the grocery store.)
Directions:
Heat olive oil in large soup pot over medium high heat.
Add onion and garlic and cook, stirring often until softened. Don't burn garlic.
Using blender or food processor, blend tomatoes.
Add tomato mixture and vegetable stock to soup pot.
Bring to a boil, then reduce to a simmer.
Cook until soup is thickened slightly.
Season with salt and pepper.
Stir in basil immediately before serving. (It seems like a lot of basil, but trust me, it adds a great rich flavor.)
While soup is simmering, boil cheese ravioli. Or I like to use cheese tortellini too.
After the soup is done, add drained tortellini to the soup pot and serve.
Serves: 6
(submitted by Leslie Soelberg, inspired by the MOA Cafe)
Chicken Noodle Soup
Ingredients:
2-3 cans chicken broth (depending on how "brothy" you like it)
2 cans cream of chicken soup
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onion
2 c. cooked and cubed chicken
2 c. noodles (cooked)
Directions:
Combine everything but chicken and noodles. Simmer until veggies are soft. Add chicken and noodles. Salt and pepper to taste.
(submitted by Marianne Woodbury)
2-3 cans chicken broth (depending on how "brothy" you like it)
2 cans cream of chicken soup
2 c. chopped carrots
2 c. chopped celery
2 c. chopped onion
2 c. cooked and cubed chicken
2 c. noodles (cooked)
Directions:
Combine everything but chicken and noodles. Simmer until veggies are soft. Add chicken and noodles. Salt and pepper to taste.
(submitted by Marianne Woodbury)
Chicken Tortellini Soup
Ingredients:
6 c. water
3 cans chicken broth
1 can cream of chicken soup
2 c. cooked and cubed chicken
1 c. chopped onion
1 c. sliced carrots
2 T. apple juice concentrate
2 cloves minced garlic
1/2 t. basil leaves
1/2 t. oregano
7 oz. pkg. fresh cheese tortellini
9 oz. pkg. frozen chopped broccoli (thawed)
grated Parmesan cheese
Directions:
In large pot combine all ingredients except broccoli and tortellini. Bring to a boil and simmer uncovered for 30 minutes.
Add tortellini and broccoli. Simmer 10-15 minutes or until cooked.
Serve with grated Parmesan cheese.
(submitted by Marianne Woodbury)
6 c. water
3 cans chicken broth
1 can cream of chicken soup
2 c. cooked and cubed chicken
1 c. chopped onion
1 c. sliced carrots
2 T. apple juice concentrate
2 cloves minced garlic
1/2 t. basil leaves
1/2 t. oregano
7 oz. pkg. fresh cheese tortellini
9 oz. pkg. frozen chopped broccoli (thawed)
grated Parmesan cheese
Directions:
In large pot combine all ingredients except broccoli and tortellini. Bring to a boil and simmer uncovered for 30 minutes.
Add tortellini and broccoli. Simmer 10-15 minutes or until cooked.
Serve with grated Parmesan cheese.
(submitted by Marianne Woodbury)
Vegetable Soup
Ingredients:
1 lb. ground beef
1 chopped onion
2 cans chicken broth
1 can kidney beans
1 can corn
1 can Vegg All (or mixed veggies)
1 qt. can tomatoes
1 c. pasta noodles (cooked)
Shake of Basil (or to taste)
Shake of Oregano (or to taste)
Directions:
Saute ground beef and onion. Blend (as in put in blender) can of tomatoes. Combine all ingredients and enjoy!
(submitted by Marianne Woodbury)
1 lb. ground beef
1 chopped onion
2 cans chicken broth
1 can kidney beans
1 can corn
1 can Vegg All (or mixed veggies)
1 qt. can tomatoes
1 c. pasta noodles (cooked)
Shake of Basil (or to taste)
Shake of Oregano (or to taste)
Directions:
Saute ground beef and onion. Blend (as in put in blender) can of tomatoes. Combine all ingredients and enjoy!
(submitted by Marianne Woodbury)
Cornbread Muffins
Ingredients:
This is good frozen. You can also use an 8x10. And you can use less sugar.
(submitted by Abrey Enszer)
- 1/2 cup butter, softened
- 2/3 cup white sugar
- 1/4 cup honey
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 3/4 cup frozen corn kernels, thawed or canned (this is what I use)
- Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
- In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
This is good frozen. You can also use an 8x10. And you can use less sugar.
(submitted by Abrey Enszer)
Cream of Cauliflower Soup
Ingredients:
14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour
Directions:
Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.
May substitute broccoli or potatoes also.
(submitted by Maggie Richards, from Erika Wright)
14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour
Directions:
Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.
May substitute broccoli or potatoes also.
(submitted by Maggie Richards, from Erika Wright)
Black Bean Soup
Ingredients:
2 t. olive oil
1 onion, chopped,
1 carrot, chopped
peppers (optional)
4 garlic cloves, chopped
2 t. cumin
1-2 t. green chiles
2 cans black beans
1 can chopped tomatoes
3 c. chicken broth
Directions:
Saute first onion, carrot, garlic for 6 minutes. Add remaining ingredients & bring soup to boil. Reduce heat and simmer 15 minutes. Puree half of the soup in blender and return to pot. Simmer until slightly thickened, about 15 more minutes. Season with salt, pepper, and 1 more tsp. chiles. Eat.
(submitted by Jen Riday)
2 t. olive oil
1 onion, chopped,
1 carrot, chopped
peppers (optional)
4 garlic cloves, chopped
2 t. cumin
1-2 t. green chiles
2 cans black beans
1 can chopped tomatoes
3 c. chicken broth
Directions:
Saute first onion, carrot, garlic for 6 minutes. Add remaining ingredients & bring soup to boil. Reduce heat and simmer 15 minutes. Puree half of the soup in blender and return to pot. Simmer until slightly thickened, about 15 more minutes. Season with salt, pepper, and 1 more tsp. chiles. Eat.
(submitted by Jen Riday)
Chicken Enchilada Soup
Ingredients:
- 1 pound skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 quart chicken broth
- 1 cup masa harina or 8-10 corn tortillas
- 3 cups water, divided
- 1 cup enchilada sauce
- 2 cups shredded Cheddar cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
- Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
- If using masa harina: In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
- If using corn tortillas: Add tortillas, water, enchilada sauce, cheddar, salt, chili powder, and cumin. Bring to a boil. The corn tortillas will dissolve and give texture to the soup. Can add more broth to thin it out if needed.
- Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
Potato Soup
Ingredients:
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. If not using bacon, just warm olive oil. Saute onion and garlic in the drippings or olive oil until tender. Stir in flour, salt, basil and pepper; mix well.
In another pot, bring broth to a boil and cook potatoes (and any other vegetables you want) until tender.
Gradually add broth and potatoes to onion mixture. Bring to boil; boil and stir for 2 minutes. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, parsley, and green onions.
- 3 bacon strips, diced or 2 T. olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/4 teaspoon pepper
- 3 cups chicken broth
- 4-5 potatoes, peeled and cubed
- 1 cup half-and-half cream or milk
- 1/2 teaspoon hot pepper sauce, optional
- Shredded Cheddar cheese
- Minced fresh parsley, optional
- Green onions, chopped, optional
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. If not using bacon, just warm olive oil. Saute onion and garlic in the drippings or olive oil until tender. Stir in flour, salt, basil and pepper; mix well.
In another pot, bring broth to a boil and cook potatoes (and any other vegetables you want) until tender.
Gradually add broth and potatoes to onion mixture. Bring to boil; boil and stir for 2 minutes. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, parsley, and green onions.
Smokey Corn and Black Bean Pizza
Ingredients:
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella
Directions:
1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella
Directions:
1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.
Chicken and Broccoli Pasta
Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese
Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
Number Of Servings:8
Preparation Time:20 minutes
(submitted by Heidi Rose)
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese
Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.
Number Of Servings:8
Preparation Time:20 minutes
(submitted by Heidi Rose)
Artichoke Spinach Lasagna
Ingredients:
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.
Number Of Servings:6
Preparation Time:15 min
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled
Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.
Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.
Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.
Number Of Servings:6
Preparation Time:15 min
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