This casserole recipe is an old favorite. If you are pressed for time, use 2 to 4 boneless chicken breast instead of the whole on bone breasts. This cuts the cooking time of the chicken down by half. Or, use 2 to 4 grilled chicken breasts and eliminate the first step int he directions.
2 large whole chicken breasts
1 1/2 onions, coarsely chopped
1 celery rib, chopped
Salt and pepper to taste
1 can cream of mushroom soup
1 can cream of celery or chicken soup
1 pint sour cream
1 1/2 tbsp. sherry, or dry white wine
1/4 tsp Lawry's seasoned salt or plain salt to taste
12 ounces egg noodles, cooked
4 ounces butter, melted
Paprika or parsley for garnish
Cook chicken with the onions, celery and salt and pepper in large pot covered with water for about 2 hours. Drain, chill, remove meat from bones and cut into chunks.
Save broth once drained for other recipes. Just put into ice cure trays and once frozen, transfer cures to a plastic freezer rag.
Mix the remaining ingredients, except egg noodles and butter in a large mixing bowl. Melt 4 ounces butter and pour into a 9x12 inch pan. Pour the noodles on the bottom of prepared pan, and then layer the chicken over the noodles. Then pour the sauce over the entire dish.
Bake in a preheated 350 degree F oven for 45 minutes.
Sprinkle with paprika or parsley for garnish.
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Ring shaped stuffed pasta helps make this soup a fill 'em up dinner for you and your family.
1 lb. ground sausage
8 c. water
1 (16 oz.) can diced tomatoes
1 2/3 c. cabbage, shredded
1/2 c. diced onion
1/2 c. chopped green pepper
4 beef bouillon cubes
1/2 tsp. dried basil
1/4 tsp. pepper
1 package frozen cheese filled tortellini
1 1/3 c. diced zucchini
In a medium skillet cook sausage until brown; drain fat. In a large saucepan, combine water, undrained tomatoes, cabbage, onion, green pepper, bouillon cubes, basil, and pepper. Bring to a boil, reduce heat, and simmer, uncovered, 15 minutes.
Stir in tortelllni, zucchini, and sausage. Cook, uncovered, until pasta is tender. Stir occasionally.
Serve with grated parmesan cheese and bread. Yum!
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Traditionally, bacon and potato soup is quite high in fat, but, it doesn't have to be! Lowering the fat in this recipe makes this soup choice a healthier one for you and your family.
6 slices extra-lean bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onions
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low-fat chicken broth
4 cups potatoes, cubed
1/8 teaspoon cayenne pepper, or to taste
1/2 cup grated cheddar cheese, optional
1/2 teaspoon kosher salt, optional
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3 to 4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted - do not boil.
Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
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Baby it's cold outside! Warm your family up with this hearty sausage soup.
16 oz turkey smoked sausage or kielbasa
5 cups water
1 15 1/2 oz can great northern beans, drained
1 14 1/2 oz can stewed tomatoes
1 medium onion, chopped
2 ribs celery, sliced
1/2 cup carrots, coarsely chopped
1/2 cup quick cooking barley
2 tsp Worcestershire sauce
1/2 tsp dried basil leaves
Cut sausage into 1/4" slices. Put sausage and remaining ingredients into a 5 qt dutch oven and bring to a boil.
Cover and reduce heat. Simmer about 15 minutes or till the vegetables are tender.
Makes 6 (1/2 cup) servings.
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A panini is a sandwich, grilled or not, of Italian origin. It is customery to use Italian, ciabatta or rosetta bread. We have chosen to use turkey as our filler in this recipe.
1/3 cup broken walnuts (optional - skip step number one if not using walnuts)
8 1/2-inch thick slices country Italian Bread
1/2 cup refrigerated classic bruschetta topper
2 Tbsp.mayonnaise
12 oz. sliced cooked peppered turkey breast
1 Cup large Spinach Leaves or even Lettuce
Olive Oil
Use a Panini Maker or skillets as described below:
1. Preheat large skillet over medium heat. Add walnuts; cook and stir 2 minutes to toast. Remove from skillet; set aside.
2. To assemble sandwiches,spread 4 bread slice with bruschetta topper and 4 slices with mayonnaise. On bruschetta slices layer walnuts, turkey, and spinach; top with mayo slices. Lightly brush sandwiches with olive oil.
3. Place sandwiches in hot skillet; weight with additional skillet (add food cans for more weight).Grill 2 minutes; turn. Replace weight; cook 2 minutes more or until golden and hot.
Serves 4.
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Looking for something new for your lunchtime meal? These beef wraps offer just the right amount of zest to satisfy your search for something new!
1 cup sour cream
2 Tbsp. horseradish
1 Tbsp. Dijon mustard
5 flour tortillas (8 inch)
30 spinach leaves
10 thin slices roast beef
4 oz. sliced or shredded cheddar cheese
In small bowl, combine sour cream, horseradish and mustard. Spread 3 Tbsp. of mixture on each tortilla.
Arrange 5 or 6 spinach leaves over sour cream mixture. Place 2 slices roast beef over spinach. Sprinkle each with 3 Tbsp. cheese. Roll each tortilla up tightly.
Wrap in plastic wrap. Refrigerate 4 or more hours.
Serves 5.
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The perfect comfort soup for a cold winter day!
1 cup Macaroni -- shells, elbow, etc.
2 tablespoons Vegetable Oil
1 medium Onion - chopped
1 clove Garlic - minced
1/2 medium Green Bell Pepper - chopped
3 cups Water - or vegetable stock
2/3 cup Tomato Paste
15 ounces Chickpeas, canned - drained
16 ounces Kidney Beans, canned - drained
3/4 teaspoon Black Pepper - freshly ground
1/2 teaspoon Thyme - crushed
1 dash Cayenne Pepper
1 teaspoon Mrs Dash, salt free seasoning blend
Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired.
Variations:
- substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies
- substitute 1 tsp. basil and 1 tsp. oregano for thyme, and cayenne pepper
Serves 4.
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No need to worry about getting your daily recommended servings of vegetables with this soup!
1 pound ground beef
1 cup onion, chopped
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 can (16 ounces) tomatoes, chopped, with juice
1 can (15 ounces) tomato sauce
2 cans (19 ounces each) white or kidney beans
2 cups water
5 teaspoons beef broth
1 tablespoon parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cups chopped cabbage
1 can (15.25 ounces) corn
1 can (14.5-15.25 ounces) green beans or peas
1 cup macaroni or pasta
Brown beef; drain, and rinse. Place in medium sauce/soup pan.
Add onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water, broth, parsley, oregano, and basil. Bring to a boil. Lower heat and simmer 20 minutes.
Add cabbage, corn, green beans or peas, and pasta. Bring to a boil, then simmer until vegetables are tender. Add more water if needed.
Serves 6.
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The holidays are over and school is back in session, but that doesn't mean the end to family fun time. Have a family pizza night with everyone pitching in to help. Increase the ingredients in this recipe as needed for the number of pizzas you wish to make. Remember, the dough needs to be made ahead of time and be creative by adding your own preferred toppings. Enjoy!
1 pkg. dry yeast
1 1/3 cups lukewarm water
2 T. all-purpose oil
3 1/2 cups flour
1 tsp. salt
1- 8 oz. can tomato sauce
1- 6 oz. can tomato paste
1/2 cup water
1 tsp. oregano. crumbled
1/4 tsp. salt
1- 10 oz. pkg. frozen asparagus spears, thawed
1 1/2 cups sliced pitted ripe olives
2- 8 oz. pkg. low moisture part-skim mozzarella cheese
Dissolve yeast in water; add oil. Combine flour & salt; add yeast mixture. Mix until well blended. On a floured surface, knead dough until smooth, about 10 minutes.
Place dough in a greased bowl. Cover; let rise in a warm place until double in bulk, about 2 hours. Punch down; divide dough in half. Roll each half to fit a lightly greased 14" pizza pan.
Heat oven to 425 degrees F. Combine tomato sauce and paste, water, oregano, and salt; mix well. Spread half of mixture over each pizza crust. Top each pizza with half of asparagu and olives; sprinkle each pizza with half of cheese.
Bake at 425 degrees F for approximately 20 minutes.
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Sole, being a flat fish, is the easiest fish to stuff with your favorite ingredients. This recipe calls for a perfect blend of spinach and cheese.
2 tbsp. minced scallions (white parts only)
1 cup coarsely chopped stemmed spinach
2 trap minced parsley
1 cup grated Monterey jack cheese
2 pounds Grey sole filets (about 4 pieces)
Salt
8 tbsp. cracker crumbs
Milk
2 tbsp. butter
Preheat the oven to 350 degrees. Mix together the scallions, spinach, parsley and 3/4 cup of the cheese. Set mixture aside. Spread the fish filets out on working surface. Sprinkle with salt and cracker crumbs (about 1 tbsp. per filet) top each filet with one-quarter spinach mixture.
Fold each filet into thirds, forming packets. Dip the fish packets into milk and then sprinkle with remaining crumbs. Place them in a buttered baking dish. Sprinkles remaining cheese on top and dot each packet with 1/2 tbsp. butter.
Bake fish for about 15 minutes, or until cooked through. Be sure to remove the fish from oven the moment they are done, because overcooking destroys the moist texture of fish. If you wish, run filets under broiler to brown the cheese. Serve immediately.
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