WHITE CHICKEN CHILI

I adapted this recipe from one of my Scarf Sisters.  Here is the original link.


4 Chicken Breasts, cooked and chopped or
1 Rotissiere Chicken, deboned, skinned and chopped
2 Med Onions, chopped
1 TBL Oil
4 Cloves, Garlic, minced
4 oz. Chopped green Chiles
2 tsp. Ground Cumin
1 1/2 tsp. Oregano or Italian Seasoning
2 (16 oz each) Great Northern Beans, drain and rinse
2 cans Chicken Broth
2 Cups Shredded Cheddar or Monterey jack Cheese.

Saute onions in oil until transluscent, add garlic, chiles and spices, cook additional 5 minutes. In Crockpot place onion-spice mixure, chicken, broth & beans, cook on low *5 hours. 10 minutes before serving, stir in  cheese  and stir thoroughly. Ladle up servings topped with additional cheese and sprinkle with crushed tortilla chips or serve with warm bread!

Taco Stew

Another recipe from the Crockpot girls  on Facebook!  I modified it a little (their ingredients in ()

TACO STEW

1 lb. Ground Turkey (already cooked hamburger meat)
1 15 oz can drained black beans + 1/3 can water (pinto beans)
1 15 oz can ranch style beans
1 10 oz can Rotel or diced tomatoes with green chiles
1 14.5 oz can stewed tomatoes rough chopped (diced tomatoes)
1½ cups corn -1 can
3 T homemade taco seasoning (1 packet of taco seasoning)
1 packet of ranch dressing mix

COMBINE AND COOK ON LOW 6-8 HRS

So here's the deal on this one, we hardly ever have ground beef in the house, it's Aldi's ground turkey for us.  Phyllis doesn't like pinto beans - I drained the black ones and added water because black bean juice is so dark. I had stewed tomatoes so that's what I used.  I don't buy taco seasoning, I make my own (while I realize some may find it ridiculous that I make my own - I find it kind of silly that they don't - spices at Aldi so they are cheaper and it tastes better - but to each their own).

Stuffed Pepper Soup

Got this recipe from here

1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce


Preparation Instructions

In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.

In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine

Trying it out before the Sisterhood weekend!

Enchilada Soup

This is from this cookbook , page 93 to be exact. 

2 T olive oil
1 medium onion (about 1 cup)
3 cloves of garlic
4 c chicken broth
1 1/2 pounds of cooked, shredded chicken
1 15 oz can black beans
1 14.5 can petite diced tomatoes
1 1/2 c corn kernels
1 7oz salsa verde or 4 oz can green chiles
1 T seeded and minced jalapeno pepper
1 T chili powder
1/4 c cornstarch
1/2 c sour cream
juice from 1/2 lime
1/4 c fresh cilantro

Heat oil in large pan, stir in onions and garlic, cook until softened, about 5 minutes.  Stir in chicken, broth, beans, tomatoes, corn, salsa, jalapeno, and chili powder.  heat to simmering.

Add cornstarch to small bowl, stir in water and mix until the mixture is smooth.  Stir into soup and simmer 10 minutes.  Whisk sour cream together with 1 c hot soup in a small bowl and then stir into soup until well blended.  Stir in lime juice and cilantro.  And serve!

Keilbasa Potato Chowder

1/2 ring Smoked Sausage (I use Kowalski)

1 medium onion, chopped

1/4 cup butter or margarine

1/4 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 (15.25 ounce) can whole kernel corn, drained

4 cups soy milk

2 cups cubed potatoes, cooked, drained

Chopped parsley (optional)

Shredded Cheddar cheese (optional)

Cut sausage into 1/2 inch cubes.

Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.

Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.

Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.

Top each serving with parsley and cheese, if desired.

Cream of Anything Soup

Ok, so really? Could I love the Family Feasts for $75 a week book anymore? i don't think so! it's my favorite gift to give, you'd think that seriously I get a kick back, but NO i don't, but I love love love it!

Today I made the mix for Cream of Anything Soup. I like a lot of things about this.
#1 its $.40-$.50 a 'cans worth' cheaper than the 'regular store'
#2 I know what's in it. The more I make my own 'stuff' the more I taste chemicals in the stuff I buy. YUCK! Really? That can't be good for you!!

3 c powdered milk (I got a big box at Aldi's for $4.99)
1 c cornstarch (1 16oz box is around a buck)
1 c powdered chicken boullion (just picked it up at Kroger, used 1.5 containers, $1.89 each)
2 T onion powder
1 t dried thyme
1/2 t dried basil
1/2 t black pepper

Combine all ingredients in large bowl, mix well. Store tightly covered at room temp for a year.

To make soup, in a pan mix 1/2 c mix with 1 1/4 c water, 1T butter, blend well and bring to a boil cooking 2-3 minutes. Thickens as it cools

Cream of Chicken: as directed
Cream of Celery: add 1/2 c minced celery. YOu can puree soup when it cools if you wish
Cream of Mushroom: 1/2 c minced mushrooms

Stuffed Green Pepper Soup!

After falling in love with Zoup!'s Overstuffed Bell Pepper Soup, I attempted to make it! We love stuffed peppers in our house.

1 lb ground turkey
1/2 medium onion, diced
2 stalks celery, diced
1 lb green pepper, diced
2 garlic cloves, chopped
1 (16 ounce) can diced tomatoes or crushed tomatoes
2 cups water or low sodium beef broth
1-2 teaspoon beef base
salt and pepper
2 cups brown rice

Brown ground beef until fully cooked.
Drain fat from turkey (if any) and set aside. Saute the vegetables in the same pan. Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste. The longer this soup simmers the better the flavor.

Italian Wedding Soup

Italian Wedding Soup

INGREDIENTS
1/2 pound extra-lean ground beef (I use ground turkey)
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon onion powder
5 3/4 cups chicken broth
2 cups thinly sliced escarole (or 10 oz pkg of chopped frozen spinach, thawed and liquid squeezed out)
1 cup uncooked orzo pasta
1/3 cup finely chopped carrot
DIRECTIONS
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls.
In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Taco Chili

Taco Chili

1 can black-eyed peas
1 can black beans
1 can chili with kidney beans
1 can garbanzo or pinto beans
1 can stewed tomatos (used Mexican style if you like)
1 can corn
1 pkg taco seasoning
2 tsp red pepper
1 tsp cayenne pepper (optional)
2/3 cup TVP (Soy meat crumbles)

Combine all ingredients, bring to boil. Reduce heat, cover, and simmer on low for 1 – 1 ½ hours.

This can also be put in the crockpot!!

Serve with Salsa, corn chips, and sour cream

I got this recipe from Angie Sturgeon, a good friend of mine who is a vegetarian. It's super yummy. I also make the leftovers and add rice and cheese to it.