Chicken Fiesta Soup

Chicken Fiesta Soup

4 boneless skinless cooked chicken breasts, shredded or diced

1 can (14 ½ ounces) stewed tomatoes, drained

2 cans (4 ounces) OR 1 can (7 ounces) of chopped green chilies

1 can (28 ounces) of enchilada sauce

1 can (14 ½ ounces) chicken broth

1 cup finely chopped onion

2 cloves of garlic, minced

1 teaspoon of ground cumin

1 teaspoon of chili powder

¾ teaspoon of pepper

1 teaspoon salt

¼ cup of fresh cilantro

1 cup of frozen whole kernel corn

1 yellow squash, diced

1 zucchini, diced

Tortilla chips to crumble on top

Shredded cheddar cheese on top

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onion, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash and zucchini in crock-pot slow cooker. Cover and cook on low for 8 hours.

To serve, fill individual bowls with soup and garnish with crumbled tortilla chips and cheese!

Basic Cream Soup

Basic Cream Soup - Condensed
Kim

Melt 3 Tbsp. "safe" margarine in sauce pan. Blend in 3 Tbsp. flour and 1/4 tsp. salt. Cook and stir until bubbly. Using wire whisk, stir in one cup of "safe" milk, stock, or combination. Cook just until smooth and thick. Makes slightly over 1 cup and is the same as a 10 oz. can of undiluted condensed soup.

Options:

Cream of chicken: Use chicken broth or "safe" bouillon as half the liquid. Add 1/4 tsp. poultry seasoning and some diced chicken.

Cream of mushroom: Saute 1/4 cup chopped mushrooms and 1 Tbsp. finely chopped onion in "safe" margarine before adding the flour.

Cream of celery: See mushroom, but use ½ cup celery instead of mushrooms.

You can vary the flavor by adding curry powder, garlic, onion, celery salt, lemon juice, chili powder, parsley, chopped veggies, chives, etc.

Diet Soup

Diet Soup

kbrockwell

1 onion, chopped

1 bell pepper, chopped (I used yellow)

1 lb. baby carrots, sliced

1 can Rotel tomatoes

1 can chicken broth

water - maybe 2 qts.? (sorry, I don't measure it, I just fill the pot almost halfway)j

1 envelope Lipton Savory Garlic & Herb soup/dip mix

1 tbsp sugar

chicken bullion (optional)

about 8 oz. frozen shelled Edamame

2 zucchini, peeled, halved & sliced

1/4 (or less) of a cabbage, chopped

Bring everything except the last 3 ingredients to a boil & cook for about 15 minutes. Add the edamame, zucchini & cabbage & simmer another 15 minutes or so - I check & make sure the carrot is soft enough. I add chicken bullion if it needs a little more flavor (if I used too much water).

It IS spicy because of the Rotel, but I love it like that.

Curried Cream of Zucchini Soup

Curried Cream of Zucchini Soup-4kowboys

1 lb (1 medium) green zucchini unpeeled
2 Tbsp unsalted butter
1 garlic clove, minced
2 Tbsp finely chopped onion
1/2 tsp salt
1-2 tsp curry powder
1 cup chicken broth
1/2 cup milk or half and half
chives or parsley to garnish

clean zucchini and slice. cook in butter with the garlic, onion, salt and curry powder until all is softened but not browned, about 20 minutes. pour into a food processor or blender with the chicken broth and process until smooth. *REMEMBER* hot things in blenders expand upwards, do in small batches. pour back into pot and add the milk heat through but do not boil. serve hot or cold add garnish.

*Rachel's Notes: I added in a head of cauliflower. I used shreddedzucchini from this past summer that I had frozen. In addition I added 1/2 tsp. tumeric and 1/8 tsp. cayenne pwdr. I used a stick blender to blend everything.

Salisbury Steaks

Salisbury Steaks

3/4 pound extra lean ground beef (or ground turkey)

3/4 pound ground turkey breast

2 eggs

1/2 cup crushed un-salted saltines

3 cloves garlic, minced

1/2 onion, finely chopped

1/4 cup fresh parsley, finely chopped

2 tablespoons dry onion soup mix

2 teaspoons fresh cracked black pepper

Preheat the oven to 375 degrees.

Combine all of the ingredients in a large bowl and mix well. Form into 4 oval steaks, about 1 inch thick. Place on a cookie sheet and bake for 30 minutes.

Onion Gravy

2 tablespoons unsalted butter

1 tablespoon olive oil

2 onions, chopped

2 cloves garlic, minced

1 cup lower sodium beef broth

1 tablespoon tomato paste

1 tablespoon flour

Heat the butter and olive oil in a medium skillet. Add in the onions and the garlic and stor to coat well. Redice the heat and cover; saute the onions for about 6 minutes, or until they are soft and starting to caramelize. Pour in the beef broth and stir in the tomatp paste. Simmer, covered, for 3-4 minutes more. Whisk in the flour and let the gravy cook until desired consistancy is reached. Pour the gravy over the salisbury steaks.

Maque Choux with Chicken and Turkey Kielbasa

Light(er) Cook’s Illustrated Maque Choux with Chicken and Turkey Kielbasa
Serves 4 to 6
Adapted (again) from Cook's Illustrated Best 30-Minute Recipe.

1 pound boneless, skinless chicken breasts
salt and ground black pepper
2 teaspoons vegetable oil
6 ounces turkey kielbasa
1 onion, minced
1 red bell pepper, cored and chopped medium
1 pound frozen corn, thawed
2 cups low-sodium chicken broth
2 garlic cloves, minced
1 teaspoon minced fresh thyme or ¼ teaspoon dried
2 tablespoons minced fresh parsley

CI HINT: "Chop the kielbasa, onion, and pepper while the chicken browns. Blend the corn while the vegetables cook."

1) Pat chicken dry. Sprinkle with salt and pepper. In a large pot or Dutch oven, heat 1 teaspoon oil over medium-high heat "until just smoking." Cook chicken about 2 or 3 minutes per side, until browned. Place on a plate and set aside for juices to redistribute

2) In the same pot, add remaining oil and heat over medium-high. Add kielbasa, onion, bell pepper, and 1/2 teaspoon salt. Cook around 8 minutes, or until kielbasa is fairly browned.

3) While kielbasa browns, combine half the corn and all of the broth in a blender. Puree until smooth.

4) Add garlic and thyme into pot. Cook about 30 seconds, until fragrant. Pour in corn mixture. Add chicken and any juices on plate. "Cover and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, about 10 minutes."

5) After chicken is done, remove it with tongs and place on a plate. Add other half of corn to pot. Jack heat up to medium-high and cook another 2 or 3 minutes, until corn is warmed.

6) While corn is warming, use two forks to shred chicken as best you can. Kill the heat on the stovetop. Add shredded chicken and parsley to pot. Salt and pepper to taste. Serve with rice and lots of sauce

Approximate Calories, Fat and Price per Serving
6 1-cup servings: 290 calories, 8 g fat, $0.90
4 1-1/2 cup servings: 435 calories, 12 g fat, $1.35

Roast Sticky Chicken

Roast Sticky Chicken
Shannon (MommyNme2)

1 large roasting chicken
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Combine spices in small bowl.

Clean cavity well & pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out. Make sure it is evenly distributed & down deep into the skin.

Place chicken in sprayed crockpot.

Start on high, then turn to low & continue to cook for 8 hours
OR...other version:
Sticky Chicken

1 roasting chicken
1 medium onion, cut into wedges

Rub:
2 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper

Combine spices well. Clean cavity well and pat chicken dry with paper towels. Rub spice mixture into the chicken, inside and out. Place onion wedges in cavity. Place chicken in sprayed crockpot. Start on high setting (45 min to an hour), then turn to low and continue to cook for 8 hours. Remove and discard onions before serving