Mexican Chicken Chili

From Michele....

1 3/4 lb. boneless chicken breasts

1 medium onion, chopped

2 medium stalks celery, sliced

2 cans (14 oz each) stewed tomatoes with garlic and onion, undrained

2 cans (15 oz each) pinto beans, undrained

1 can (10 oz) Old El Paso enchilada sauce

2 tsp. chili powder

1 tsp. ground cumin

1 cup corn chipps

1/2 cup sour cream

2 T. chopped cilantro

In slow cooker, mix all ingredients except Sour Cream and cilantro.  Cover; cook on low heat setting 7-8 hours.  Stir mixture to break up chicken.  Top each serving with corn chips, sour cream and cilantro.

Root Vegetable Stew

As with all my favorite foods, I have no recipe for this stew. I paid close attention while I was making it today so I could finally put it in writing! If someone tries this in the crock pot, let me know how it turns out!

3-4 Pound 7-Bone Roast (or a chuck roast with some bones thrown in), cut into 6 sections
1 onion, chopped
6 carrots, sliced
1 large potato, chopped
1 celery root, chopped
1 rutabega, chopped
6 stalks celery, sliced
1 parsnip, chopped
1/2-1 head green cabbage, shredded

Place roast in 5 qt pot. Add water to cover. Bring to a boil, then reduce heat and simmer, covered for no less than 2 hours, up to 6 hours. Remove bones and meat and shred. Return meat to pot. Add all vegetables except cabbage. Continue simmering covered for 45 minutes to 1 hour. Add cabbage 20 minutes before serving and continue simmering. Salt and pepper to taste. Serve with a crusty white bread.

Old Fashion Chicken Noodle Soup

A hearty soup using store bought roasted chicken for ease in preparation. This recipe is from Marguerite Henderson.

2 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, peeled and sliced thin
2 ribs celery, sliced thin
2 parsnips, peeled and sliced thin
1 turnip, peeled and chopped
6 cups chicken broth
4 cups water
1 store bought rotisserie chicken (about 3-4 pounds), meat removed and reserved, carcass saved and added to broth
1 cup chopped Italian parsley
1 tablespoon kosher salt
1 teaspoon ground black pepper
4 cups cooked egg noodles (I like the dried kluski style noodles)
1 cup grated Parmesan cheese

In a large stockpot, heat the oil and sauté the onion for 1 minute. Add the garlic, carrots, celery, parsnips and turnip. Sauté for 2-3 minutes until vegetables soften. Add broth, water, and chicken bones. Cover; simmer for 30 minutes. Remove the bones, and add the parsley, chicken meat, cut into small pieces, salt, pepper, and egg noodles. Cook on low heat for 15 minutes until all ingredients are heated through and soup is flavored. Taste for seasoning and serve with grated cheese on top. Serves 8-10.

Delicious beef stew!!

First off I would like to say good work Tricia in putting this blog together, I love it!! This recipe is so easy and so good, I got it from my mother-in-law. Like most of you I don't go by exact measurements, so when it comes to adding the veggies and beef in just put it to your liking. Remember more is better!! Ok so here is the recipe, enjoy.........

1 can tomato soup
1 can water from the soup can
2 tbsp tapioca
2 tsp beef boullion
1 tsp salt
1/4 tsp pepper
1/2 tbsp sugar
cut up carrots, onions, potatoes ( I like the red ones) celery, and stew meat
Put in an oven safe pot and cook it at 250 for 5 hrs. It is that easy folks, let me know if you have any questions.

Lasagna Soup

This is super fast and easy! (especially if your meat is cooked and frozen ahead)

1/2 lb. ground beef
1/2 onion, chopped (or 2T. dry onion)
5 c. water
1 can corn
1 can diced tomatoes
1 box Lasagna helper (cheap store brand works great)
1 zucchini, sliced

Brown meat with onion. Put in water, corn, tomatoes and seasoning packet from Lasagna helper. Boil for 10 minutes. Add noodles from Lasagna helper and zucchini and cook for 10 more minutes.

Minestrone Soup

1 lb. sausage, browned & drained

Put into 2 quarts water and simmer for 5 minutes

Add: 

2 chopped onions

2 large carrots, sliced

2 large celery stalks, diced

2 cloves garlic - minced

28 oz. can pureed tomatoes (I used the petite diced tomatoes)

2 8oz. cans tomato sauce

1 can beef broth

4-5 T. beef boullion

1 T. parsley

1/2 tsp. basil

1 tsp oregano

salt & pepper to taste

Mix and simmer for 3 hours.

30 minutes before serving add the following:

1 can kidney beans--drained and rinsed

1 can garbanzo beans - drained and rinsed

1 can green beans -- drained and rinsed

1 cup small shell macaroni noodles (or penne)--dry

Taco Soup--Becki Wells

1 Onion--Grate it
(Cook it a little bit in a little butter, add to beef)
1 lb. ground beef
2 c. chopped carrots
2 c. sliced celery
1 c. Beef Bouillion Soup
2 cans of Cream of Potato Soup
1 can of Kidney Beans
1 big can of tomatoes
1 small can of tomato sauce
1 pckg. of taco seasoning
1 16 oz can cut corn
Tortilla Chips--optional
Grated Cheese--optional
Guacamole--optional
Sour Cream--optional

cover pot and let it simmer until vegetables are soft. (About 15 minutes). Add the potato soup, beans, corn, tomatoes, tomato sauce and seasoning. Brown ground beef. Drain. Add sauted onions. Stir in taco seasoning. Add to vegetables, soup, beans, tomatoes, and sauce. Let it simmer until vegetables are soft and ready to eat. (In a crock pot this takes about 7 hours on high. On the stove it takes about 4 hours on low). Top soup with tortilla chips, cheese, guacamole and/or sour cream.

Chicken Enchilada Soup

From Michele 

2 chicken breasts (frozen)

2 cans cream of chicken soup

2 small or 1 big can diced tomatoes

1 can black beans (rinsed)

1 can green chiles

1 pkg. taco seasoning or 1/2 pkg for less spicy

1/2 cup salsa

1 can corn (drained)

Put everything into crockpot except corn.  Cook on Low 6-7 hours or High 3-4 hours.  1/2 hour before serving shred chicken and add 1 can corn.   Serve with grated cheese, sour cream and tortilla chips.

YUMMY Creamy Chicken Noodle Soup

From Janae

2-4 Chicken Breasts, cut up into chunks

1 cup carrotts (sliced)

1 cup celery (diced)

1/2 onion (diced)

2 cans chicken broth

3 cans cream of chicken soup

6 oz can of evaporated milk

2 tsp. chicken boullion

2-3 handfuls of Grandma's Homemade Noodles

In a saucepan, boil veggies in chicken broth for 8 minutes then add chicken.  Bring to a boil and simmer for another 8 minutes.  Add remaining ingredients.  Cover and cook for about 45 minutes.  Cook noodles in a separate pan and add right before serving.

**Crockpot version....  Put all ingredients in crockpot (except for noodles) and cook on LOW all day (7-8 hours) or on HIGH (4-5 hours).  Cook noodles in a separate pan and add right before serving.