Wednesday, December 19, 2012

Chicken Noodle Soup

Chicken Noodle Soup

2 t. chicken bullion
3 C. chicken stock
2 C. chopped carrots
2 C. chopped celery
1/4 C. chopped onion
2 Cans cream of chicken soup
1/4 C. evaporated milk
2 C. cooked diced chicken
8-12 oz cooked old fashioned noodles
salt and pepper
roux to thicken to desired consistancy

Heat stock and bullion. Cook veggies until tender. Add soup and milk. Thicken if needed. Add chicken, noodles, salt and pepper.

---Heather Graetz 

Saturday, December 1, 2012

8-Can Taco Soup


  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (12.5 oz.) can white chicken breast, drained
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10 oz.) can green enchilada sauce
  • 1 (14 oz.) can chicken broth
  • 1 packet taco seasoning
  1. Mix all ingredients together in a large pot.
  2. Heat until warm, stirring occasionally.
  3. Serve with tortilla chips.
I have a feeling I'm going to be making this soup a lot when the winter months roll in. Not only does it warm my body, but it warms my soul! ;) Enjoy.

Turkey Sausage Minestrone

Turkey Sausage Minestrone

1 cup Italian turkey sausage, remove from casing
2 Tbsp Tomato paste
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 Tbsp minced garlic
1 tsp dried oregano
1 can diced tomatoes
5 cups chicken stock or chicken broth, I use 5 cups water and 5 tsp chicken bullion
1 15 oz can cannellini beans
1 15 oz can red kidney beans
2 cups zucchini cut into 1/2 inch pieces
2 cups baby spinach
1 cup cooked bow tie noodles
Garnish with:Pre-packaged pesto and grated parmesan cheese
Put a little olive oil in the bottom of your large soup pot. Brown sausage well. Add tomato paste (I didn’t have any tomato pastse the second time I made it so I used an 8 oz can of tomato sauce and it worked fine.) Cook the meat in the tomato paste for 5 minutes until it turns brown. Add onions, celery, garlic, carrots and oregano. Cook a few more minutes until you can really smell the garlic. Add the tomatoes and chicken stock or broth. Let simmer until all the veggies are tender. In a separate pot cook noodles according to package directions. When veggies are tender, add cooked noodles, beans, zucchini and spinach. Let cook until spinach is wilted. Serve with Parmesan cheese and pesto.
Crockpot Directions: Brown meat and saute veggies according to above directions. Transfer to crock pot and add tomatoes and broth. Cook on low for 6-7 hours. Stir in beans, zucchini, noodles, and spinach. Turn temp to high and let cook for 10-15 minutes.
Get yourself a couple slices of crusty french bread to go with your delicious bowl of soup and you’ll be doing the happy dance in no time!

---Maria Hutchinson

Stephanie's Crockpot Chicken (2 recipes)

Frozen chicken breast, a jar of salsa, a can of black beans drained, a can of corn drained. put in the crockpot for 6 hours on low. Optional, add a block of cream cheese the last half hour, but its optional. We eat it with rice. Easy, cheap and yummy.

Frozen chicken breasts, butter and powdered Italian seasoning. Put that in the crockpot for 4-6 hours. Then on the stove saute an onion, and add 1 can cream of chicken, 1 block cream cheese and 1/2 cup of chicken broth. stir til smooth and add to the crockpot. let it sit for about an hour.

Friday, November 30, 2012

Crockpot Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (I like the lime & cilantro, but the regular is fine)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 Tbsp garlic powder*
1 Tbsp chile powder*
1 Tbsp ground cumin*
1 Tbsp dried cilantro*
tortilla chips
sour cream
shredded cheddar or Mexican blend cheese
Instead of these spices, you could include a packet of Taco seasoning if you prefer.*
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.
To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.

Easy Crockpot Potato Soup


1 30oz. bag of frozen hash browns
3 14oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 pkg. cream cheese (don't use fat free it won't melt)

In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, or green onions.

--Heather Graetz

Saturday, September 22, 2012

Weekend Brunch Casserole

-- 1 pound sausage roll or 1 bag real bacon bits (this is what I used)
-- 2 cups shredded mozzarella cheese or sharp cheddar cheese (this is what I used -- but I used more like 1-1/4 c cheese)
-- 1 can refrigerated crescent dinner rolls (8 oz) (I bought the seamless one and it fits perfectly in a 9x13" pan)
-- 4 large eggs, beaten
-- 3/4 cup milk
-- 1/4 teaspoon salt
-- 1/8 teaspoon black pepper

Preheat oven to 425F.
If using sausage: crumble and cook sausage in skillet over medium heat until browned. Drain sausage.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal.

Sprinkle with sausage or already coked bacon bits and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage/bacon.

Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.