Onion

Looking for a way to use up some of your left over roaster chicken or turkey?  This soup is super easy and only takes about 40 minutes with prep and cook time!

 

Ingredients:

1 tbsp olive oil

1 medium onion – chopped

2 garlic cloves – minced

2 medium carrots – chopped

2 celery stalks – chopped

1 tsp thyme

1 bay leaf

2 quarts (8 cups) chicken stock

1 cup brown rice

1 1/2 cups chopped cooked chicken

 

First, chop up all of the vegetables.

Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.

While the vegetables are cooking, chop up the cooked chicken into small pieces.

Once vegetables are done cooking, slowly pour in chicken stock.  Bring to a boil.

Once the mixture reaches a boil, add the chicken, rice and seasonings.  Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.

At the end of the cooking time, remove and discard the bay leaf.  Serve up hot with some cheese and crackers!

Store leftovers in a freezer safe container for dinner another night!

 

Easy Chicken and Rice Soup
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion - chopped
  • 2 garlic cloves - minced
  • 2 medium carrots - chopped
  • 2 celery stalks - chopped
  • 1 tsp thyme
  • 1 bay leaf
  • 2 quarts (8 cups) chicken stock
  • 1 cup brown rice
  • 1½ cups chopped cooked chicken
Instructions
  1. First, chop up all of the vegetables.
  2. Next, add the olive oil to a large soup pan on the stove and saute the vegetables until tender crisp.
  3. While the vegetables are cooking, chop up the cooked chicken into small pieces.
  4. Once vegetables are done cooking, slowly pour in chicken stock. Bring to a boil.
  5. Once the mixture reaches a boil, add the chicken, rice and seasonings. Allow to return to a boil and then reduce heat and cover, cook for 35-40 minutes until rice is tender.
  6. At the end of the cooking time, remove and discard the bay leaf. Serve up hot with some cheese and crackers!
  7. Store leftovers in a freezer safe container for dinner another night!

 

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Looking for a way to use up left over ham?  This is a great cheesy, creamy recipe that definitely warms you up on a cold winter day!

 

Ingredients:

3 1/2 cups potatoes – peeled and diced

1/3 cup celery – chopped

1/3 cup onion – diced

2 cups cooked ham – diced

3 1/4 cups chicken broth

1 tsp salt

1 tsp pepper

5 tbsp butter

5 tbsp flour

2 cups milk

2 cups cheddar cheese – shredded

 

First, peel and dice all the potatoes!

Then dice the celery and onions.

Finally, dice the cooked ham.

Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon).  You can also add your salt and pepper here.

Bring pot to boiling, and then reduce heat down to medium.  Cook until the potatoes are tender – about 30-40 minutes.  When the cooking time is coming to an end, it is time to make your cheese sauce!  In a separate sauce pot, melt the butter and whisk the flour in.

Once those two ingredients have been combined with no lumps, add the milk and cheese.  Continue whisking until the cheese has melted and you have a thick cheese sauce.

Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.

Serve hot with some bread for dipping!

Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

Cheddar Cheese and Ham Potato Soup
Author:
Recipe type: Soup
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3½ cups potatoes - peeled and diced
  • ⅓ cup celery - chopped
  • ⅓ cup onion - diced
  • 2 cups cooked ham - diced
  • 3¼ cups chicken broth
  • 1 tsp salt
  • 1 tsp pepper
  • 5 tbsp butter
  • 5 tbsp flour
  • 2 cups milk
  • 2 cups cheddar cheese - shredded
Instructions
  1. First, peel and dice all the potatoes!
  2. Then dice the celery and onions.
  3. Finally, dice the cooked ham.
  4. Add all of those ingredients into a large soup pot along with the chicken broth (I make my own with water and chicken bouillon). You can also add your salt and pepper here.
  5. Bring pot to boiling, and then reduce heat down to medium. Cook until the potatoes are tender - about 30-40 minutes. When the cooking time is coming to an end, it is time to make your cheese sauce! In a separate sauce pot, melt the butter and whisk the flour in.
  6. Once those two ingredients have been combined with no lumps, add the milk and cheese. Continue whisking until the cheese has melted and you have a thick cheese sauce.
  7. Pour the cheese sauce into the potato soup in the large soup pot. Stir to mix.
  8. Serve hot with some bread for dipping!
  9. Leftovers can be stored in freezer safe containers and frozen for dinner another night!

 

 

 

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This is a great side dish to make for any occasion!  You can either use fresh green beans that you steamed and then froze, or you can use canned green beans.  Either provides a great taste.

 

Ingredients:

4 cans of green beans, or about 1 lb of fresh frozen green beans

1 sweet onion – diced

1 lb of bacon

4 tbsp sugar

4 tbsp vinegar

 

First, fry all of the bacon in a frying pan.

After each piece has been fried crispy, remove and allow to cool on a paper towel (to soak up the hot grease).  Once cool, crumble all bacon.

Once all bacon has been fried, dice up the onion and cook it in the bacon grease.  Cook until translucent.

Once onion begins to cook, you can add the sugar and vinegar.

Spread out the green beans in a large 9×13 dish.  Spread the crumbled bacon over top and then pour the onion mixture over all.  Mix well.

Serve immediately, or the dish can be stored in the freezer for a yummy side for dinner another night!

 

Bacon Green Beans
Author:
Recipe type: Vegetable
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 cans of green beans, or about 1 lb of fresh frozen green beans
  • 1 sweet onion - diced
  • 1 lb of bacon
  • 4 tbsp sugar
  • 4 tbsp vinegar
Instructions
  1. First, fry all of the bacon in a frying pan.
  2. After each piece has been fried crispy, remove and allow to cool on a paper towel (to soak up the hot grease). Once cool, crumble all bacon.
  3. Once all bacon has been fried, dice up the onion and cook it in the bacon grease. Cook until translucent.
  4. Once onion begins to cook, you can add the sugar and vinegar.
  5. Spread out the green beans in a large 9x13 dish. Spread the crumbled bacon over top and then pour the onion mixture over all. Mix well.
  6. Serve immediately, or the dish can be stored in the freezer for a yummy side for dinner another night!

 

 

 

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This is a great, hearty winter stew!  Great flavors and full of veggies!

 

Ingredients:

1 lb of boneless pork chops – cut into cubes

3 tbsp flour

1 /2 tsp garlic salt

1/2 tsp pepper

1 tbsp vegetable oil

1 medium onion – chopped

1 green pepper – chopped

1 pkg of sliced mushrooms

2 – 14 1/2 oz cans of stewed tomatoes

2 medium zucchini – chopped

2 tsp dried basil

1 tsp oregano

Parmesan cheese

 

First, slice the pork chops into cubed pieces.

In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat.  Toss until the meat is coated with mixture.

Next, chop the onion and green pepper.

Add the onions and green pepper to a large soup pot along with the vegetable oil.  Cook until softened, and then add the pork mixture.  Cook the pork until cooked through.

After pork is cooked, add the chopped zucchini and mushrooms.  Then add the tomatoes.

Last, add all of the seasonings.  Mix up well.  Cover and bring to a boil.  Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened.  Serve with some Parmesan cheese topping!

Seal up leftovers in a freezer safe plastic container for dinner another night!

 

Zucchini and Pork Stew
Author:
Recipe type: Stew
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb of boneless pork chops - cut into cubes
  • 3 tbsp flour
  • 1 /2 tsp garlic salt
  • ½ tsp pepper
  • 1 tbsp vegetable oil
  • 1 medium onion - chopped
  • 1 green pepper - chopped
  • 1 pkg of sliced mushrooms
  • 2 - 14½ oz cans of stewed tomatoes
  • 2 medium zucchini - chopped
  • 2 tsp dried basil
  • 1 tsp oregano
  • Parmesan cheese
Instructions
  1. First, slice the pork chops into cubed pieces.
  2. In a large plastic zip lock bag, combine the flour, garlic salt, pepper and cubed meat. Toss until the meat is coated with mixture.
  3. Next, chop the onion and green pepper.
  4. Add the onions and green pepper to a large soup pot along with the vegetable oil. Cook until softened, and then add the pork mixture. Cook the pork until cooked through.
  5. After pork is cooked, add the chopped zucchini and mushrooms. Then add the tomatoes.
  6. Last, add all of the seasonings. Mix up well. Cover and bring to a boil. Once boiling, reduce heat and allow to simmer for 15-20 minutes, or until the zucchini and mushrooms have softened. Serve with some Parmesan cheese topping!
  7. Seal up leftovers in a freezer safe plastic container for dinner another night!

 

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Cheeseburger Soup

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 […]

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