Mindless Meatloaf Minestrone

Mindless Meatloaf Minestrone from Kristen (Kueser) Peless

Start to finish: 20 minutes

2 cans (14.5 oz each) fat-free chicken broth
1 can (14.5 oz) fat free beef broth
1 bag (1 lb) frozen mixed vegetables, beg-all, but any mix that contains carrots, corn, green beans, peas and such work fine.
1 bag (18 oz) frozen meatballs
1 can (14.5 oz) stewed tomatoes
1/2 c. dried macaroni noodles (or shells)
1 can (15 oz) light red kidney beans
1 1/2 tsp dried Italian seasoning
6 Tbsp grated Parmesan cheese

Pour the chicken and beef broth into a 4.5 qt dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring to a boil. This will take about 10 min.

While the soup is heating, rinse and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well. (The macaroni sinks to the bottom).

Add the kidney beans and Italian seasoning and reduce the heat to medium. Stir frequently until mac is tender, about 6-7 min more. Serve with breadsticks, and garnish with 2 Tbsp grated Parmesan cheese.

Broccoli Chowder with Corn and Bacon

Broccoli Chowder with Corn and Bacon by Cera Edgley

• 6 slices bacon, cut into 1-inch pieces
• 2 tablespoons butter (only if you don't use bacon grease or use turkey bacon instead)
  
• 1 medium onion, chopped
• 1/4 cup flour
• 2 cans (14.5 ounces each) reduced-sodium chicken broth
• 2 large baking potatoes, peeled and diced in bite size pieces
  
• 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 whole milk
• Coarse salt and ground pepper
• 
  

1. Cook the bacon in a large pot first (take out and set aside), then keeping the bacon grease to cook your onion. (I used turkey bacon which didn't have really any grease- so I added 2 Tbsp butter to cook onions. When I make it again I'll use real pig bacon because it was yummy, but could have used the extra flavor from the bacon grease.)
   
2. Cook onion, stirring, until it begins to soften, 6 to 8 minutes. (I used about half an onion.. depends how you like the taste!)
   
3. Add flour; cook, stirring constantly, 30 seconds.
4. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.
5. 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.

It looks sooo delicious once its in the bowls with the bacon on top! Enjoy!

Chicken Posole

Chicken Posole by Cecy Wheeler

1 tablespoon olive oil

2 medium onions, chopped

8 garlic cloves, minced

1/3 cup tomato paste

3 tablespoons chili powder

1 teaspoon dried oregano

4 cans (14.5 ounces each) reduced-sodium chicken broth

4 cans (15 ounces each) white hominy, drained

6 3/4 cups shredded cooked chicken or pork meat (2 pounds)

Coarse salt and ground pepper

Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

1. Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.

2. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.

3. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.)

4. To serve, divide among bowls, and garnish as desired.

Green Chile Stew

Green Chile Stew from Therese Culbertson

Brown 1-2 lbs cubed round steak (or chicken) in oil. Add 1/2 cup chopped onion and 1 clove minced garlic and cook lightly. Mix 1/4 c. flour with 1/4 c. water. Add flour plus 2 cans (14 oz each) Swanson's chicken broth. Cook at simmer, covered, until meat is tender. Add 1 can (14-16 oz) chopped tomatoes, drained, 1 1/4 c. chopped green chili, 2 medium potatoes, cubed. Season with 1 tsp salt and some pepper. Cook, covered, until potatoes are tender.

YUM! Great New Mexican recipe!

Simply Beef Stew

This recipe/pictures is taken from http://jbeanrecipes.blogspot.com. We made it last night and it was so easy and really delicious!

Simply Beef Stew

I got this recipe from my neighbor. She brought this stew over after I had my baby. It was so simple and delicious. We'll be making it again because my kids loved it! The other great thing was the veggies were in beautiful, big chunks but they were so tender and not crunchy or mushy like in most stews. The key is cooking them separately. Hope you enjoy this simple, yet full of flavor, stew.

from Jean

1 lb ground beef
1 onion, cut up
2 cups cubed potatoes
2 cups carrots, cut in thick circles
1 tsp salt
1/8 tsp thyme or oregano (we used thyme)
pepper to taste
1 tsp Worcestershire
1 can tomato soup (I didn't have soup so I used tomato sauce and it still tasted great, but a little more watery consistency)
Reserved veggie water

Cook hamburger with salt, pepper, and thyme. (Keep hamburger kind of chunky.)

In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)Reserve water from potatoes and carrots.

Add veggies, Worcestershire, tomato soup, and veggie water to hamburger. (You might not need all the veggie water. Add to desired broth consistency.) Simmer for 30 minutes until veggies are fully tender (but not mushy).Serve with breadsticks or saltines.

Zuppa Toscana

Zuppa Toscana by Cera Edgley
Yummy, yummy Olive Garden tasting soup!

3-4 large Russet Potatoes
1 lb or less Italian Sausage (mild or spicy depending on how you like it!)
5-8 slices bacon, depending on thickness, quality and preference
Kale- however much seems good to you!
A dash or two of Fennel (optional. I didn't use it cause I didn't have it...I guess its usually in the sausage too)
1 cup or so heavy cream
Several cups Chicken stock (I used 2- 14.5 oz cans)
1 onion
1-2 cloves garlic
Salt and Pepper

1. Chop up potatoes (Thin slices like they do at the restaurant). Leave the skins on. Cover with chicken stock and some water if needed and bring to a boil.
2. Meanwhile, in a separate skillet, brown the Italian sausage along with a clove or two of crushed garlic.
3. In another separate skillet, cook bacon until crispy, then chop into little pieces.
4. Whenever either bacon or sausage is done, use skillet and grease to sautee onions.
5. Whenever sausage, bacon and/or onions are done, go ahead and put them in w/ the potatoes anytime. Keep covered with water or stock.
6. Add a dash or two of fennel.
7. Add a cup or so of cream at some point (you can do this anywhere from the beginning to the end to made for more or less "chowdery" potatoes) *I put it in with the sausage and onions.
8. Add chopped kale when you have about 5 minutes of cook time left. Also add salt and pepper to taste.
9. Its done whenever the potatoes are soft cooked (about 15-20 minutes maybe). All ingredients are however much you like and can be adjusted.

Butternut Squash Soup

Butternut Squash Soup by Kelly Samsom 2006

1 butternut squash (about a 4 pounder)
2 T. olive oil
1/2 cup chopped onion
5 Tbsp. butter
3 cups chicken broth
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
4 oz. cream cheese

Heat oven to 400 degrees. Cut squash in half length-wise. Remove seeds. Rub olive oil all over meat of squash. Season with salt and pepper. Place on baking sheet and roast in oven for one hour or till squash is tender. Allow to cool enough to handle. Meanwhile, in a large pot, saute onion in butter till onions are translucent but not brown. Add chicken broth, and seasonings. (in case you are thinking 1/8 tsp. of cayenne pepper is too little...trust me, don't add more. It's plenty. I left it out once too, and the soup was not the same.) Remove skin from squash and discard. Add roasted squash to chicken broth. Simmer about 10 minutes. Puree soup with cream cheese in blender till mixed and smooth. (You'll have to do this in batches...and take the center thing out of the lid of your blender so the steam can escape, or it'll blow up all over your kitchen) Add everything back to pot and heat through over low heat.

Creamy Potato Soup

Creamy Potato Soup by Rachel Betteridge

1 can chicken broth
4 stalks celery. Sliced
2 carrots, shredded
2 potatoes, diced
½ onion, chopped

Bring to a boil and cook, till soft. Add salt and pepper to taste.

Add:
1 can cr. of celery, chicken, mushroom (whatever you have)
1 cup milk

Stir until thickened and add 1 cup of cheese just before serving.

Minestrone Soup

Minestrone Soup

1/3 cup each: dried green split peas, dried lentils and pearl barley
½ cup dried black-eyed peas
3-½ cups fat free beef broth
4-½ cups water
1 16oz can tomatoes, undrained
2 ½ cups chopped vegetables (celery, onion, zucchini, carrots, green pepper,mushrooms, etc.)
2 tsp. Dried basil
1-½ tsp. Oregano
1 tsp. Salt
½ tsp. Pepper
1 tsp. Garlic, chopped
2 bay leaves
3 1/3 TBS Parmesan cheese

Wash peas, lentils and barley. Mix with broth and water in a large kettle. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Add remaining ingredients and simmer another hour or until peas are tender. Discard bay leaves. Serve with Parmesan cheese.

Easy Beef Stew

Easy Beef Stew by Merilee Edgley

2 lbs. Stewing beef cubes
1 onion, sliced
6 carrots, cut in chunks
2 tsp. Salt
1 TBS sugar
2 TBS Tapioca
1 cup tomato juice
6 small potatoes, cut in cubes

Layer in pan or casserole dish in order given. Cover tightly. Bake for 4-6 hours at 350.

Chili

Chili

1 cup chopped onion
2 cloves garlic, minced
½ cup chopped green pepper
1 lb. Hamburger

1 can chili beans (with juice)
1 can tomatoes (with juice)
1 can kidney beans (drained)

1 pkg. Chili seasoning or 2-3 tsp. Chili powder, ½ tsp. Dried basil crushed, ¼ tsp. Salt, and ¼ tsp. Pepper.

In saucepan cook ground beef, onion, green pepper, and garlic until meat is brown. Drain fat. Stir in Kidney beans, Chili beans, tomatoes and seasonings. Bring to a boil and then simmer for 20 minutes or until thick.

Zucchini Soup

Zucchini Soup by South Davis Recreation Water Instructor 2009

2 med. zucchini chopped
1 sm. onion finely chopped
2 meed tomatoes chopped
1 tsp. dried Basil
2 T. fresh minced Parsley (or dried 1T.)
1/3 c. butter

Put in large pan over med. heat and
saute until almost tender.

Stir in:
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper

Add gradually:
3 c. water
3 chicken boullion cubes

Bring to a boil, stirring constantly
Remove from heat when it comes to a boil.
Add fresh tomatoes (above) and:
14.5 oz. can of diced tomatoes
12 oz. can evaporated milk
1 10-14 oz. pkg. of frozen corn (or canned corn or off the cob corn)

Return to stove and reduce the heat.
Simmer 5 minutes and add cheeses:
1/4 c. fresh grated parmesan cheese
2 c. shredded cheddar cheese

Serve to your family. Mmmmmm! Heats up nicely, and cheeses melt in microwave.
Not quite as nice as freshly made, but it works.

Tomato Basil Soup

Tomato Basil Soup by Molly Richards 2007

5 strips bacon, diced
1 rib celery, chopped
½ cup onion, chopped
1 carrot, peeled and diced
1 red pepper, seeded and diced
1 green pepper, seeded and diced

6 fresh basil leaves, chopped
2 cloves garlic, minced
1-28 oz. can tomatoes, diced
2 chicken bouillon cubes
1 cup half and half

In large soup pot, cook bacon. Drain all but 1 TBS drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes. Add tomatoes and simmer over medium heat for 5 minutes. Add bouillon cubes and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes. Serve with toasted garlic or cheesy bread.

Very easy to make, nutritious and VERY delicious!
(We love to make homemade bread, cut in half, hollow out the middle then put the soup in to eat. So so so yummy!)

Thai Chicken Noodle Soup

Thai Chicken Noodle Soup
Tonee Smoot

5 cups chicken broth (maybe more)
1-2 cans coconut milk (depending on desired “richness”)
1 onion, chopped
3 green onions, chopped
Match stick carrots (use as many as you like, I generally put in 1-2 cups)
4 large celery stalks, cut into 1 in. pieces
2-3 garlic cloves, pressed
1-2 Tbs. red curry paste (more or less, add to “heat” preference)
2 tsp. grated ginger root
1 Tbs. grated lime rind
Fresh lime juice (optional, if needed, to taste)
2 tsp. cumin
1 tsp. fresh ground black pepper
½ tsp salt (as needed)
3 chicken breasts, boiled and “shredded” (Don’t shred to thin)
Super thin rice noodles
Fresh basil (Thai sweet basil from Asian market is exceptionally nice, but regular old basil works great too!)
Cilantro
* I prefer about a cup each of basil and cilantro=lots of flavor!!!

Directions:
Cook veggies in soup stock until tender-firm. Add chicken. Add fresh basil and cilantro toward end. Add noodles last, cook until noodles are done.

*Note: Red curry paste and super thin rice noodles can be purchased at most grocery stores in the Ethic food aisle (Smiths), or at most Asian markets.
I am sure you could use another type of noodle and it would still be delightful, like wide rice noodle, egg noodle, fresh noodle, etc. (there are lots of noodle types at the Asian market especially)

Prep Time:
20 min.
Cook Time:
30 min.
Serves: 4-6

Taco Soup

Taco Soup

1 lb hamburger
1 medium onion, chopped
2 15 oz can tomatoes, including juice
1 15 oz can tomato sauce
1 15 oz can black beans (kidney, pinto or chili beans also work)
1-2 cups frozen corn (can use canned corn)
½ pkg. Taco seasoning mix

Brown hamburger with onion in a stockpot. Add other ingredients and bring to a boil. Simmer for 20-30 minutes. Serve on chips with sour cream and cheese.
Very easy to make and VERY delicious!

Sweet Potato Soup

Sweet Potato Soup by Kelly Sansom 2009

2 TBS butter
1 medium onion, chopped
2 garlic cloves
4 medium sweet potatoes, peeled and cubed (2 white/2 red – yams)
4 c. chicken stock
½ c. plus 2 TBS honey
½ c. sour cream
¼ tsp chipotles or ¼ tsp cayenne pepper
salt and pepper to taste


In a large saucepan over medium heat, melt butter and sauté onion and garlic until translucent. Raise heat to high and add sweet potatoes and stock and bring to a full boil. Lower heat to medium and simmer for about 30 minutes. Remove from heat and add honey, sour cream and spices. Puree in a blender or food processor. Garnish with crumbled tortilla chips (blue chips add a nice bit of color). Serve and ENJOY!!!

Spicy Potato Soup

Spicy Potato Soup by Lisa Nelson 2008

1 lb ground beef
4 c cubed, peeled potatoes (1/2 inch cube)
1 small onion chopped
3 cans (8 oz each) tomato sauce
4 c water
2 tsp salt
1-1/2 tsp pepper
1/2 to 1 tsp hot pepper sauce

In a Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.

Yields 6 to 8 servings.

Sister Hinckley’s Clam Chowder

Sister Hinckley’s Clam Chowder

Combine the following and heat in a heavy saucepan:

½ to 1 cup bacon, fried and crumbled
2 large potatoes, peeled, boiled, and diced
1 (10.75 oz) can cr. of celery soup
1 (6.5 oz) can clams, undrained
1 (14.75 oz) can corn (or use frozen), drained
1 heaping TBS butter

Corn-Sausage Chowder

Corn-Sausage Chowder Rachel Betteridge 2006

1 lb bulk pork sausage //// 1 tsp salt
1 cup coarsely chopped onion //// ½ tsp dried oregano or majoram
3 cups red potatoes, diced //// 1/8 tsp black pepper
2 cups water
1-15 oz can whole-kernal corn, drained
1-14 oz can cream-style corn, undrained
1-12 oz can evaporated milk

Cook pork sausage and onion until sausage is brown and onion is tender. Drain well. Stir in potatoes, water, spices. Bring to a boil; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Stir in remaining ingredients and cook and stir until heated through. Garlic toast makes the perfect partner.

(calories; 491; total fat: 27g; Saturated fat: 12g; Carbs: 43g; Fiber: 4g; Protein: 17g)

Butternut Squash Soup

Butternut Squash Soup Kelly Samsom 2006

1 butternut squash (about a 4 pounder) /// ½ tsp. dried marjoram
2 TBS olive oil /// ¼ tsp. black pepper
½ c. onion, chopped /// 1/8 tsp. cayenne pepper
5 TBS butter /// 4oz. cream cheese
3 cups chicken broth

Heat oven to 400 degrees. Cut squash in half length-wise. Remove seeds. Rub olive oil all over meat of squash. Season with salt and pepper. Place on baking sheet and roast in oven for one hour or till squash is tender. Allow to cool enough to handle. Meanwhile, in a large pot, saute onion in butter till onions are translucent but not brown. Add chicken broth, and seasonings. (in case you are thinking 1/8 tsp. of cayenne pepper is too little...trust me, don't add more. It's plenty. I left it out once too, and the soup was not the same.) Remove skin from squash and discard. Add roasted squash to chicken broth. Simmer about 10 minutes. Puree soup with cream cheese in blender till mixed and smooth. (You'll have to do this in batches...and take the center thing out of the lid of your blender so the steam can escape, or it'll blow up all over your kitchen) Add everything back to pot and heat through over low heat.