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.

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.

Possey Stew

Possey Stew by Peggy Whipple

1 – 1 ½ lbs. hamburger

2 cans ranch style beans

1 can hominy

2 cans tomatoes blended

1 4 oz. can diced green chiles

1 16oz. can whole kernel corn

1 onion chopped

1 tsp garlic salt

Salt and pepper

Brown hamburger in large pot. Drain Fat. Add remaining ingredients. Mix well. Simmer 30 minutes.

Enjoy! This can also be put into a crock pot on low for 4-6 hrs.

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.