TURKEY CHILI II
3/4 lb ground turkey ¼
tsp salt 1
med onion, chopped
1 T finely chopped garlic ¼
c. sour cream 1 c
frozen whole kernel corn
¼ c chopped fresh cilantro ½ c chicken broth 15 oz can cannellini beans,
undrained
1/3 c shredded Monterey Jack
¼ tsp paprika ¼
tsp chili powder
In saucepan, cook turkey, onion, garlic and spices until turkey is no
longer pink. Drain. Stir in all ingredients but sour cream, cheese and
cilantro. Boil, then simmer 15 minutes to
blend. Add sour cream and cilantro and
garnish with cheese.
SPAGHETTI--EVERYONE KNOWS
HOW TO MAKE THIS
CHICKEN RICE SOUP—combine all and boil, then simmer until served
3 cans chicken broth 2.5
quarts water 3.5
shredded carrots
tons of thyme celery salt to taste bay leaves
Chicken (as much as you like) 1.5 onions, sautéed 4 chicken bouillon cubes
1 clove garlic, minced and sautéed 1.5 c rice, cooked
tons of thyme celery salt to taste bay leaves
Chicken (as much as you like) 1.5 onions, sautéed 4 chicken bouillon cubes
1 clove garlic, minced and sautéed 1.5 c rice, cooked
BEEF TACOS—homemade
tortillas, beef, beans, salsa, canned tomatoes (drained), corn, cheese
CHILI
1 can (14 oz) low fat beef broth 1-14.5 ox can diced tomatoes 1 T chili powder
2 cups cooked pinto beans 2 cups cooked kidney beans ¼ c dried onion
1 cup cooked whole wheat 1-12 oz can roast beef, rinsed, drained and shredded
Combine all ingredients in Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4-6.
1 can (14 oz) low fat beef broth 1-14.5 ox can diced tomatoes 1 T chili powder
2 cups cooked pinto beans 2 cups cooked kidney beans ¼ c dried onion
1 cup cooked whole wheat 1-12 oz can roast beef, rinsed, drained and shredded
Combine all ingredients in Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4-6.
EASY ROUX (for Alfredo)—Just add chicken and pasta/rice.
½ c butter ½
c whole wheat flour milk to
thin Parmesan
if you have it
Melt butter and whisk in flour. When golden, add milk/cheese to desired consistency. Pour over vegetables, use as base of cream soup, add in sausage and use over biscuits.
Melt butter and whisk in flour. When golden, add milk/cheese to desired consistency. Pour over vegetables, use as base of cream soup, add in sausage and use over biscuits.
TUNA SALAD—mix cans of
tuna, celery, onion, many/Miracle Whip and serve over bread/tortillas/biscuits.
3-BEAN CHICKEN STEW--Sauté chicken
& onions in oil. Add everything
else; simmer 40 min. Serves 4.
2 c chicken, boneless, cubed 1 large onion, chopped 24 oz chicken broth 1 lg bay leaf
1 T Italian seasoning 3 cans beans, any kind 1 can diced tomatoes w/juice 1 T oil
CHICKEN HAYSTACKS
1.5 lbs chicken breast, fresh 1 jar salsa 1 can black beans ½ lb corn (2 cans)
1 T chili powder ½ T cumin ½ T garlic powder ½ tsp oregano
¼ tsp cayenne pepper salt/pepper to taste 2 cups rice, cooked 8 oz shredded cheddar
½ bunch cilantro, chopped
Crockpot low all but cheese with ¾ c water 8 hours; shred chicken. Serve over rice with cheese and cilantro.
CORN CHOWDER
2 cans chicken broth 2 c potato gems (opt) ½ c diced onion 2 cans corn, drained
1 tsp salt ¼ tsp pepper ¼ c. butter 1/3 c flour 1 cup shredded cheddar 2 c cooked, cubed chicken
Add broth and spices to pot with vegetables. Cover and simmer about 15 minutes. Melt butter and add flour. Mix in milk to make a roux. Stir in cheese and melt. Add cheese mixture to broth with chicken. Warm through.
2 c chicken, boneless, cubed 1 large onion, chopped 24 oz chicken broth 1 lg bay leaf
1 T Italian seasoning 3 cans beans, any kind 1 can diced tomatoes w/juice 1 T oil
CHICKEN HAYSTACKS
1.5 lbs chicken breast, fresh 1 jar salsa 1 can black beans ½ lb corn (2 cans)
1 T chili powder ½ T cumin ½ T garlic powder ½ tsp oregano
¼ tsp cayenne pepper salt/pepper to taste 2 cups rice, cooked 8 oz shredded cheddar
½ bunch cilantro, chopped
Crockpot low all but cheese with ¾ c water 8 hours; shred chicken. Serve over rice with cheese and cilantro.
CORN CHOWDER
2 cans chicken broth 2 c potato gems (opt) ½ c diced onion 2 cans corn, drained
1 tsp salt ¼ tsp pepper ¼ c. butter 1/3 c flour 1 cup shredded cheddar 2 c cooked, cubed chicken
Add broth and spices to pot with vegetables. Cover and simmer about 15 minutes. Melt butter and add flour. Mix in milk to make a roux. Stir in cheese and melt. Add cheese mixture to broth with chicken. Warm through.
CHICKEN ENCHILADAS
8 6-in tortillas ½ c chopped onion 4 cloves garlic, minced 1 tsp coriander ¼ tsp pepper
2 T butter/oil 3 T flour 8 oz sour cream 1 c chicken broth 2 c cubed chicken
1 c Monterrey Jack , shredded 4 oz diced green chiles
In pan, sauté onion and seasonings in butter/oil until onion is tender. Stir flour into sour cream. Add to onion mixture. Stir in broth and chiles. Cook until thick and bubbly. Remove from heat and stir in ½ c cheese. For filling, stir ½ c sauce into chicken. Place about ½ c filling on each tortilla. Roll up and place seam-side down in greased 9x13 baking dish. Top with remaining sauce. Bake uncovered in a 350 degree oven about 35 minutes or warm through. Sprinkle with remaining cheese and bake until cheese melts.
8 6-in tortillas ½ c chopped onion 4 cloves garlic, minced 1 tsp coriander ¼ tsp pepper
2 T butter/oil 3 T flour 8 oz sour cream 1 c chicken broth 2 c cubed chicken
1 c Monterrey Jack , shredded 4 oz diced green chiles
In pan, sauté onion and seasonings in butter/oil until onion is tender. Stir flour into sour cream. Add to onion mixture. Stir in broth and chiles. Cook until thick and bubbly. Remove from heat and stir in ½ c cheese. For filling, stir ½ c sauce into chicken. Place about ½ c filling on each tortilla. Roll up and place seam-side down in greased 9x13 baking dish. Top with remaining sauce. Bake uncovered in a 350 degree oven about 35 minutes or warm through. Sprinkle with remaining cheese and bake until cheese melts.
ITALIAN BEEF STEW—combine all but
spinach and boil. Add spinach just
before serving with Parmesan.
1 lb ground beef, browned 1 c shredded carrots 1 clove garlic, crushed ½ tsp pepper
¼ tsp salt 1 can white beans (2 cups) 2 cans beef broth 1 can tomatoes w/juice
1 medium zucchini, cubed 2 c torn spinach leaves
EASY TUNA CASSEROLE—combine all. Heat in casserole dish at 350 degrees 20+ minutes. Cheese on top.
2 can mushroom/chicken soup 2 cans tuna 4 c pasta/rice 1 can peas spices (salt, pepper, garlic)
1 lb ground beef, browned 1 c shredded carrots 1 clove garlic, crushed ½ tsp pepper
¼ tsp salt 1 can white beans (2 cups) 2 cans beef broth 1 can tomatoes w/juice
1 medium zucchini, cubed 2 c torn spinach leaves
EASY TUNA CASSEROLE—combine all. Heat in casserole dish at 350 degrees 20+ minutes. Cheese on top.
2 can mushroom/chicken soup 2 cans tuna 4 c pasta/rice 1 can peas spices (salt, pepper, garlic)
WHITE BEAN AND CHICKEN SOUP
2 can white beans, rinsed and drained 1 T oil 1 c broth 3 lbs whole chicken breasts
4 cloves garlic 2 onions, shopped 1 tsp celery salt Cilantro/Parmesan (optional)
1 T cumin, pepper and salt 4 oz green chiles (opt)
Cover beans and broth in slow cooker and cook until beans are tender (2+ hours). Warm oil in skillet and add chicken breasts. Season with all seasonings and cook for 4 minutes of each side. Remove from skillet and add onions to the chicken fat. Put this into the pot with chiles. Dice chicken and add to pot. Cook on low for 6 hours, stirring twice. Puree 1 cup beans and ½ c liquid. Add back to crockpot, stir and serve. **I’d cut the time on this by adding precooked/cubed chicken.
2 can white beans, rinsed and drained 1 T oil 1 c broth 3 lbs whole chicken breasts
4 cloves garlic 2 onions, shopped 1 tsp celery salt Cilantro/Parmesan (optional)
1 T cumin, pepper and salt 4 oz green chiles (opt)
Cover beans and broth in slow cooker and cook until beans are tender (2+ hours). Warm oil in skillet and add chicken breasts. Season with all seasonings and cook for 4 minutes of each side. Remove from skillet and add onions to the chicken fat. Put this into the pot with chiles. Dice chicken and add to pot. Cook on low for 6 hours, stirring twice. Puree 1 cup beans and ½ c liquid. Add back to crockpot, stir and serve. **I’d cut the time on this by adding precooked/cubed chicken.
SLOPPY JOES—Mix ground beef, marinara,
Italian spice and serve bread/buns/biscuits.
BLACK BEAN AND SAUSAGE SOUP
1 tsp olive oil 1 onion, diced 3 cloves garlic, chopped 2 cans black beans, undrained
1 16 oz jar salsa 1 c chicken broth 2 (3 oz) hot Italian sausage links Avocado and sour cream, optional
Sauté onions and garlic in oil in crockpot until both are translucent, then add beans, salsa and broth. Stir well and cook for 5 hours. Stir sausages into beans and cook for another hour. Using tongs, remove sausage and cut into bite-size pieces. Return to slow cooker and season with salt and pepper. Serve soup hot in bowls with chopped avocado and sour cream. **I cook and cut the sausages before beginning to eliminate time.
CHICKEN STUFFING BAKE
1 8-oz box stuffing 1.25 lb chicken, cooked, cubed 1 can cream of mushroom
1/3 c milk or sour cream 1-2/3 c. water
Toss stuffing mix, seasoning packet and water. Set aside. Place chicken in 8x8 greased pan. Mix soup and milk and pour over chicken. Top with stuffing. Bake in 375 oven for 35 minutes or until warmed through.
1 8-oz box stuffing 1.25 lb chicken, cooked, cubed 1 can cream of mushroom
1/3 c milk or sour cream 1-2/3 c. water
Toss stuffing mix, seasoning packet and water. Set aside. Place chicken in 8x8 greased pan. Mix soup and milk and pour over chicken. Top with stuffing. Bake in 375 oven for 35 minutes or until warmed through.
CHICKEN TOSTADAS—homemade tortillas deep-fat
fried, chicken, beans, salsa, canned tomatoes (drained), corn, cheese
BEEF TOSTADAS—homemade tortillas deep fat fried, beef, beans, salsa, canned tomatoes (drained), corn, cheese
BEEF TOSTADAS—homemade tortillas deep fat fried, beef, beans, salsa, canned tomatoes (drained), corn, cheese
PASTA AND BEAN SOUP
2 T oil 2 cloves garlic, minced 1 medium onion , chopped 1 grated carrot/zucchini
1 can white beans 2 tsp Italian seasoning ½ lb small pasta, cooked/drained 4 c chicken broth
2 c water 1 can kidney beans 1 can tomatoes, drained Salt/pepper to taste parmesan cheese in each bowl (required)
Sauté garlic, onion and veggies until brown. Add broth, beans, tomatoes, spices and water. Simmer 20 minutes. Stir in pasta just before serving. Serve hot with cheese on top.
CHICKEN AND RICE SALAD—Combine all
1 c red grapes, halved 2/3 c cooked rice 2/3 c cooked chicken ½ c walnuts, chopped fine
2 T Balsamic dressing (or ranch, cucumber, Asian)
LASAGNA SOUP
1 lb ground beef ½ tsp garlic powder 1 medium onion, chopped 1 cans beef broth
1 can tomatoes, undrained ¼ tsp Italian seasoning 1.5 c uncooked pasta 1/3 c Mozzarella
Cook beef with garlic, onion and spices until brown. Drain, add broth and tomatoes. Stir in pasta and cook for 10 minute or until pasta is tender. Stir in cheese. Serve with Parmesan if desired. Serves 4.
EASY BEEF STROGANOFF SAUCE—over rice or pasta, use meatballs/stewmeat/canned meat
1 brown gravy or beef stew seasoning pkt, unmade OR 2 tsp beef bouillon granules OR 1 can cream of mushroom
8+oz sour cream milk to thin
Mix packet or granules into sour cream or use soup. Heat in skillet and add milk to desired consistency.
CHICKEN NOODLE SOUP—combine all and boil, then simmer until served
3 cans chicken broth 2.5 quarts water 3.5 shredded carrot Tons of thyme
celery salt to taste bay leaves chicken to how much you like 1.5 onions, sautéed
4 chicken bouillon cubes 1 clove garlic, minced, sautéed 1.5 c pasta, cooked
BURRITOS—homemade tortillas, be
2 T oil 2 cloves garlic, minced 1 medium onion , chopped 1 grated carrot/zucchini
1 can white beans 2 tsp Italian seasoning ½ lb small pasta, cooked/drained 4 c chicken broth
2 c water 1 can kidney beans 1 can tomatoes, drained Salt/pepper to taste parmesan cheese in each bowl (required)
Sauté garlic, onion and veggies until brown. Add broth, beans, tomatoes, spices and water. Simmer 20 minutes. Stir in pasta just before serving. Serve hot with cheese on top.
CHICKEN AND RICE SALAD—Combine all
1 c red grapes, halved 2/3 c cooked rice 2/3 c cooked chicken ½ c walnuts, chopped fine
2 T Balsamic dressing (or ranch, cucumber, Asian)
LASAGNA SOUP
1 lb ground beef ½ tsp garlic powder 1 medium onion, chopped 1 cans beef broth
1 can tomatoes, undrained ¼ tsp Italian seasoning 1.5 c uncooked pasta 1/3 c Mozzarella
Cook beef with garlic, onion and spices until brown. Drain, add broth and tomatoes. Stir in pasta and cook for 10 minute or until pasta is tender. Stir in cheese. Serve with Parmesan if desired. Serves 4.
EASY BEEF STROGANOFF SAUCE—over rice or pasta, use meatballs/stewmeat/canned meat
1 brown gravy or beef stew seasoning pkt, unmade OR 2 tsp beef bouillon granules OR 1 can cream of mushroom
8+oz sour cream milk to thin
Mix packet or granules into sour cream or use soup. Heat in skillet and add milk to desired consistency.
CHICKEN NOODLE SOUP—combine all and boil, then simmer until served
3 cans chicken broth 2.5 quarts water 3.5 shredded carrot Tons of thyme
celery salt to taste bay leaves chicken to how much you like 1.5 onions, sautéed
4 chicken bouillon cubes 1 clove garlic, minced, sautéed 1.5 c pasta, cooked
BURRITOS—homemade tortillas, be
ans, salsa, cheese, drained canned tomatoes
CHICKEN DUMPLINGS--biscuit dough cooked in chicken broth thickened with roux, add vegetables and meat
CHICKEN DUMPLINGS--biscuit dough cooked in chicken broth thickened with roux, add vegetables and meat
HAM AND BEAN SOUP
Ham bone/hock bay leaf onion, chopped and sautéed ham, chopped cumin
carrots, grated white beans salt/pepper/garlic milk/cream water to cover hock
Stew ham hock in water with all spices and veggies for many hours. The morning you want to use the soup for dinner, add beans and cook until just before dinner. Take out some beans and puree with milk. Remove any meat from bone and throw bone away. Add puree and ham pieces. If it’s a little boring, add brown sugar to taste.
CHICKEN TACOS—homemade tortillas, beans, chicken, salsa, canned tomatoes (drained), corn, cheese
EASY CHICKEN STROGANOFF SAUCE—over rice or pasta, use chicken or turkey chunks
1 chicken gravy pkt OR 2 tsp chicken bouillon granules OR ½ can of cream of chicken soup
8+ oz sour cream Milk to thin
Mix packet/granules into sour cream or use soup. Heat in skillet and add milk to desired consistency.
Ham bone/hock bay leaf onion, chopped and sautéed ham, chopped cumin
carrots, grated white beans salt/pepper/garlic milk/cream water to cover hock
Stew ham hock in water with all spices and veggies for many hours. The morning you want to use the soup for dinner, add beans and cook until just before dinner. Take out some beans and puree with milk. Remove any meat from bone and throw bone away. Add puree and ham pieces. If it’s a little boring, add brown sugar to taste.
CHICKEN TACOS—homemade tortillas, beans, chicken, salsa, canned tomatoes (drained), corn, cheese
EASY CHICKEN STROGANOFF SAUCE—over rice or pasta, use chicken or turkey chunks
1 chicken gravy pkt OR 2 tsp chicken bouillon granules OR ½ can of cream of chicken soup
8+ oz sour cream Milk to thin
Mix packet/granules into sour cream or use soup. Heat in skillet and add milk to desired consistency.
