corn

Cheeseburger Soup

by Heather

in Soups

This is a great way to trick the kids into eating their veggies!  Chocked full of vegetables with a great cheesy, creamy taste!

 

Ingredients:

1 lb ground beef

1 cup chopped onion

1 cup sliced carrots

2 tbsp butter

4 cups diced potatoes

1/2 pkg frozen corn

1/2 pkg frozen peas

1/4 tsp celery salt

1 tsp basil

1/4 tsp parsley

1/4 tsp garlic salt

1/4 cup flour

3 cans chicken broth

1/4 tsp paprika

16 oz Velvetta cheese

1/4 cup sour cream

salt/pepper to taste

 

First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.

Next, add the ground beef to the onions and carrots and cook until no longer pink.

While the meat is cooking, peel and dice the potatoes.

Once the meat has cooked through, drain off any excess fat juices.  Return to the burner and add the basil.  Stir it through.

Next, add the flour and the chicken broth.  Stir well until the flour dissolves.

Now it is time to add the diced potatoes.

Add the frozen vegetables (no need to thaw them beforehand)

Finally, add the rest of the seasonings and stir well.

Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it.  Allow to cook for 30 minutes.  After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.  I like to cut the Velvetta up in smaller blocks to help it melt faster.

Stir to mix.  Make sure the cheese and the sour cream have melted before serving!

Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

Cheeseburger Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 2 tbsp butter
  • 4 cups diced potatoes
  • ½ pkg frozen corn
  • ½ pkg frozen peas
  • ¼ tsp celery salt
  • 1 tsp basil
  • ¼ tsp parsley
  • ¼ tsp garlic salt
  • ¼ cup flour
  • 3 cans chicken broth
  • ¼ tsp paprika
  • 16 oz Velvetta cheese
  • ¼ cup sour cream
  • salt/pepper to taste
Instructions
  1. First, chop the onion and carrot and saute them on medium heat in a large soup pot with the 2 tbsp. of butter.
  2. Next, add the ground beef to the onions and carrots and cook until no longer pink.
  3. While the meat is cooking, peel and dice the potatoes.
  4. Once the meat has cooked through, drain off any excess fat juices. Return to the burner and add the basil. Stir it through.
  5. Next, add the flour and the chicken broth. Stir well until the flour dissolves.
  6. Now it is time to add the diced potatoes.
  7. Add the frozen vegetables (no need to thaw them beforehand)
  8. Finally, add the rest of the seasonings and stir well.
  9. Increase the heat to high and once the soup has come to a boil, reduce the heat back to low and place the lid on it. Allow to cook for 30 minutes. After the 30 minutes, it is time to add the sour cream and the Velvetta cheese.
  10. Stir to mix. Make sure the cheese and the sour cream have melted before serving!
  11. Whatever leftovers can be stored in a freezer safe plastic container and placed in the freezer for dinner another night!

 

 

 

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Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!

 

Ingredients:

1 tbsp butter

8 oz package of sliced mushrooms

1 medium onion – chopped

2 – 14 1/2 oz cans of chicken broth

1 – 10 3/4 oz can of cream of chicken soup

2 cups cooked chicken – cut

1/2 cup instant rice – uncooked

1 cup milk

1 – 16 oz bag of frozen corn

2 tbsp corn starch

1 tbsp fresh or 1 tsp dried basil

1 tbsp fresh or 1 tsp dried dill

1 tbsp sugar

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 cup cream cheese

 

First, dice the onion and the mushroom if you did not already buy pre-sliced.

In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.

Add chicken broth and cream of chicken soup to the pot.

Add diced chicken.

Add the rice, corn and milk.

Finally add the seasonings and the cornstarch.

Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the 1/2 cup of cream cheese and stir until dissolved.

Serve hot with a side of Cheddar Bay Biscuits!

Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

Chicken Corn Chowder
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp butter
  • 8 oz package of sliced mushrooms
  • 1 medium onion - chopped
  • 2 - 14½ oz cans of chicken broth
  • 1 - 10¾ oz can of cream of chicken soup
  • 2 cups cooked chicken - cut
  • ½ cup instant rice - uncooked
  • 1 cup milk
  • 1 - 16 oz bag of frozen corn
  • 2 tbsp corn starch
  • 1 tbsp fresh or 1 tsp dried basil
  • 1 tbsp fresh or 1 tsp dried dill
  • 1 tbsp sugar
  • ½ tsp seasoning salt
  • ½ tsp black pepper
  • ½ cup cream cheese
Instructions
  1. First, dice the onion and the mushroom if you did not already buy pre-sliced.
  2. In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.
  3. Add chicken broth and cream of chicken soup to the pot.
  4. Add diced chicken.
  5. Add the rice, corn and milk.
  6. Finally add the seasonings and the cornstarch.
  7. Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the ½ cup of cream cheese and stir until dissolved.
  8. Serve hot with a side of Cheddar Bay Biscuits!
  9. Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

 

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I’ve been concentrating on all of the wonderful summer fruits out right now, and I have been neglecting the veggies!  One of my absolute favorites is zucchini!  You can do so much with zucchini and it is wonderful low calorie vegetable that packs a punch of both protein and fiber!  Here is a great recipe to disguise the vegetable, along with another great summer veggie – corn, that even your kids will enjoy!

 

Ingredients:

1 cup grated fresh zucchini

1/2 cup fresh or frozen corn (thawed)

1/4 cup chopped onion

1 egg

1 cup Bisquick

1/4 cup milk

3/4 tsp salt

1/2 tsp pepper

toppings – sour cream and fresh cut tomatoes

 

First, grate the zucchini.

Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.

Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.

Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!

Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

Zucchini Corn Cakes
Author:
Recipe type: Bread
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup grated fresh zucchini
  • ½ cup fresh or frozen corn (thawed)
  • ¼ cup chopped onion
  • 1 egg
  • 1 cup Bisquick
  • ¼ cup milk
  • ¾ tsp salt
  • ½ tsp pepper
  • toppings - sour cream and fresh cut tomatoes
Instructions
  1. First, grate the zucchini.
  2. Next, in a large bowl combine the zucchini, corn, onion, egg, Bisquick, milk, salt and pepper.  Mix up well.
  3. Heat a large skillet on medium heat with a little olive oil in the bottom.  Once it has been heated, pour the mixture into pancake sized portions.  Allow to brown on both sides.
  4. Once the cakes have thoroughly cooked, serve with a portion of sour cream and diced tomatoes to bring out the zucchini and corn flavors!  This makes an excellent side with some roast chicken or a great vegetarian lunch or dinner!
  5. Any uneaten cakes can be stored in resealable plastic bags and popped in the freezer to be reheated for another meal!

 

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If you are in the market for some good old fashioned comfort food, then this is the dish for you!  This is a very simple and quickly put together casserole that the whole family will love!

 

Ingredients:

3 cups hot mashed potatoes

1 can of condensed cheddar cheese soup

1 lb ground beef

1 onion – chopped

1 cup peas (canned or frozen peas that have been thawed)

1 cup corn (canned or frozen corn that has been thawed)

1 tbsp Worcestershire sauce

1/2 tsp black pepper

1/4 tsp salt

 

First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.

Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender – about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.

Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add 1/2 of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.

Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.

Once mixed, add the other 1/2 of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.

Once mixed thoroughly, spray a 9×13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.

Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.

Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.

After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.

Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

 

Shepherd's Cheddar Pie
Author:
Recipe type: Dinner
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups hot mashed potatoes
  • 1 can of condensed cheddar cheese soup
  • 1 lb ground beef
  • 1 onion - chopped
  • 1 cup peas (canned or frozen peas that have been thawed)
  • 1 cup corn (canned or frozen corn that has been thawed)
  • 1 tbsp Worcestershire sauce
  • ½ tsp black pepper
  • ¼ tsp salt
Instructions
  1. First step is to get 5 or 6 good sized baking potatoes and rinse them, peel them and cube them.
  2. Once you have cubed all of the potatoes, add them to a large soup pot and cover them with cool water.  Bring the water to a boil, and cook the potatoes until tender - about 10-15 minutes.  Once they are done, turn off the burner and set them aside.  Next, chop the onion and add to a frying pan, along with the meat.  Cook the meat thoroughly and allow the onion to soften.
  3. Preheat your oven to 400 degrees.  While the meat and onions are cooking, carefully drain the water from the potatoes and mash them.  I added a little milk to help them smooth out (that is how I usually make my mashed potatoes).  Once mashed, open up the can of the condensed cheddar cheese soup and add ½ of the can to the potatoes, mixing it thoroughly.  Set the potatoes aside once again.
  4. Once the meat and onion have finished cooking, drain off any excess fat and return to the burner.  Now add the peas and corn to the meat mixture and stir up well.
  5. Once mixed, add the other ½ of the can of cheddar cheese soup along with the Worcestershire sauce, pepper and salt.  Mix well.
  6. Once mixed thoroughly, spray a 9x13 baking dish with cooking spray, and add the meat mixture.  Spread across entire bottom.
  7. Last, spread the cheddar mash potatoes over top of the meat mixture.  Coat completely.
  8. Bake dish at 400 degrees for 20 minutes.  During the last 5 minutes of baking, pull the dish out and sprinkle with a little bit of shredded cheddar cheese.
  9. After the last 5 minutes of cooking, pull the dish from the oven and allow to cool for 5 minutes or so before serving.
  10. Leftovers can be easily stored in a plastic container and placed in the freezer and store for up to 2-3 months!

 

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Tortilla Soup

This is a super simple, quick recipe that you can make using your left over Roaster Chicken!   Ingredients: 1 cup cooked, chopped leftover roaster chicken 1 can diced tomatoes with green chilies 1 cup black beans – rinsed and drained 1 cup frozen corn (or 1 can of corn – drained) 2 cups water […]

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