Slow Cooking Thursday

Sandra over at Diary of a Stay at Home Mom is hosting Slow Cooking Thursday.






CROCKPOT VEGETABLE BEEF SOUP

2 lb. stew meat, cut up in sm. pieces
1 can sliced carrots
1 can sliced potatoes
1 can tomatoes, cut up
1 can corn
1 c. frozen peas
1 c. frozen lima beans
2 (10 3/4 oz.) cans tomato soup
1 onion, sliced
1 tsp. salt
Dash of pepper
1 1/3 c. water
1 bay leaf

Combine all ingredients in a crockpot. Cover and cook on low 8-10 hours. Serves 8-10.

Freezer Foods Friday / Soup

7 Can Soup

Ingredients

1 lb. ground beef
3 cans Campbell's Minestrone
2 cans Ranch style beans
1 can Rotelle Tomatoes
1 can whole tomatoes

Rice

Brown meat with onion.
Add cans of soup.
Freeze using freezer bag method.

Directions for Serving Day:
Defrost and heat through.
Serve over rice

Meatless Monday

Lentil Soup

3 cups lentils (or one bag's worth)
1/2 cup brown rice
8 cups water
2 tsp salt
8 cloves garlic, crushed
2 cups chopped onion (1 big one)
2 stalks celery, chopped
2 carrots, chopped
1 tsp basil
1/2 tsp thyme
1/2 tsp oregano
1 can diced tomatoes
fresh ground pepper to taste

Rinse the lentils well and combine with water and rice in large pot. Bring to a boil. Meanwhile, chop veggies and press garlic and add them to the mix. Add the spices and salt, too. Simmer for ~40 minutes or until rice and lentils are tender. Add more water by the cupful if the soup gets too thick. Add the tomatoes, adjust for seasonings. Yum.
Makes about 10 servings

Trying to be Healthier

Six Can Chicken Tortilla Soup

1 can chicken broth
1 can cream of chicken soup
1 lg can of white chunk chicken breast
1 can of black beans
1 can of whole kernel corn (drained)
1 can of diced tomatoes with green chiles

Mix all items together in a large pot & simmer until heated thoroughly. I also add chili powder & cumin to season.
I also use the store brands as they are cheaper and you can't tell the difference in this recipe. It's healthy and hearty and was my Mom's favorite. The tortilla part is just that, using tortillas instead of crackers. I am now using the low fat crackers with mine. Very good!

My Chili

Today is National Chili Day!

1 pound ground beef

1 medium onion, chopped

salt and pepper to taste

2 15 oz. cans diced tomatoes

2 15 oz. cans kidney beans

1 8 oz. can V8 juice (or tomato juice, tomato paste, tomato sauce, tomato soup, whatever you have on hand)

2-3 t. chili powder

1 pkg. chili mix (like French's)

a few slices of bacon, cut up

1/s green bell pepper, chopped (optional)

Brown ground beef and onion with salt and pepper. Drain grease. Add remaining ingredients, bring to a boil. Simmer.

optional : If the grandkids come, they also like for me to add a can of corn. Adds color and tastes good.

Black-Eyed Pea Soup

1 tablespoon vegetable oil
1 cup diced onion
1 cup diced celery
1/2 cup diced sweet bell pepper, red or green
4 to 6 ounces diced ham
4 cloves garlic, minced
4 cups chicken broth
3 cups cooked black-eyed peas or 2 cans (15 to 16 ounces each) drained and rinsed
1 1/2 cups frozen chopped turnip greens or spinach, thawed
2 cans (14.5 ounces each) tomatoes, diced, with juice
1/2 teaspoon Creole seasoning
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
salt, to taste

PREPARATION:
Stovetop:In a large Dutch oven or large saucepan over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer.

To the ham and vegetable mixture add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Taste and add salt, as needed.

Slow Cooker:

In a skillet over medium heat, saute the onion and celery in vegetable oil until tender. Add the ham, bell pepper, and garlic and saute, stirring, for 2 to 3 minutes longer. Transfer ham and vegetables to the slow cooker; add chicken broth, black-eyed peas, greens, tomatoes, Creole seasoning, pepper, and oregano. Cover and cook on LOW for 5 to 7 hours, or HIGH for 2 1/2 to 3 1/2 hours. Taste and add salt, as needed.

Easy Corn Chowder

Corn Chowder

1 stick oleo
2 cups onion, chopped
4 cups cream style corn
1 cup green pepper

1 carrot , chopped in fine pieces
2 cups milk
2 cups cream or half in half

Saute onion and butter together. Add corn and milk. Add salt to taste.Add green pepper and put in a double boiler to cook. If it is too thin,it can be thickened with a flour / water mixture.

Crystal's Santa Fe Soup

SANTA FE SOUP

1 lb. ground beef
1 pkg. taco seasoning
1 pkg. ranch dressing powder mix
1 can Ro-tel
1 can shoepeg corn
1 can pinto beans
1 can black-eye peas
1 can kidney beans
1 can ranch-style beans
1 can black beans
1 sm. can tomato sauce
Optional ingredients:
Corn tortilla chips
Shredded cheese

Brown ground beef. Add remaining ingredients. DO NOT DRAIN CANS OF LIQUID. Stir well and simmer for 20 minutes. Best when served over tortilla chips and topped with shredded cheese.