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Archive for the ‘soup/chili/stew’ Category

  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry – submerge bag in ~1 qt water and bring to a boil. boil 8-10 minutes. remove bag with fork and drain, then cut open and empty rice into bowls).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and saute until brown.

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1 lb ground beef, brown and drain

1 onion chopped and browned

(I brown onion and beef right in the pot I’m going to make the soup in)

1 (28 oz) diced tomatoes, undrained

1 or 2 (1.25 oz)  packages taco seasoning mix (I use 1/4 cup cause I buy in bulk)

1 (1 oz) package ranch dressing mix

1/2 cup picante sauce

2 (17 oz) cans whole kernel corn, undrained

3 (15 oz) cans pinto beans – undrained

2 cups water (though I add SIX so the soup goes further)

salt and pepper to taste

Directions:

Combine all ingredients and simmer one hour.

Top with crushed tortilla chips and cheddar cheese!

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  • 2 15oz cans black-eyed peas, undrained
  • 1 14.5oz can fat-free beef broth (I used chicken)
  • 1 16oz package frozen vegetables gumbo mix
  • 1 tbsp dried parsley flakes
  • 2 tsp hot sauce
  • 1/2 tsp dried thyme
  • 1/2 tsp ground red pepper
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1 can mexican stewed tomatoes
  • 2.5 cups hot, cooked long-grain rice
  1. Combine ingredients in Dutch oven and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Discard bay leaves.
  2. Spoon rice into individual bowls, and top with gumbo.

From frozen:

  1. Defrost.
  2. Bring to boil in Dutch oven.
  3. Reduce heat and simmer, uncovered, 20 minutes.
  4. Make rice (pantry).
  5. Discard bay leaves. Spoon rice into individual bowls, and top with gumbo.

Yield: 6 servings. One serving = 2 weight watchers points (without rice)

Option: add 1 lb pork tenderloin, cut into bite-sized pieces and sauted until brown.

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Ingredients:

  • 3 teaspoons Oil
  • 2 pounds Ground beef
  • 12 ounces Onion; chopped
  • 14 ounces Carrots; slivered
  • 14 ounces Celery; diced
  • 48 ounces Tomatoes; canned, diced
  • 2 cups cooked Red Kidney beans
  • 2 cups cooked White kidney beans
  • 88 ounces Beef stock
  • 3 teaspoons Oregano
  • 2 1/2 teaspoons Pepper
  • 5 teaspoons Parsley; (fresh chopped)
  • 1 1/2 teaspoon Tabasco sauce
  • 48 ounces Spaghetti sauce
  • 8 ounces dry pasta Shell macaroni; or other pasta

Directions:

  1. Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
  2. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley.
  3. Simmer until celery and carrots are tender, about 45 minutes.

Makes 9 qts. of soup

From CDKitchen.

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  • 3 tsp. olive oil
  • 3 carrots, thinly sliced
  • 1 1/2 onion, diced
  • 3 garlic cloves, minced
  • 6 oz. turkey kielbasa, thinly sliced
  • 2 c. brown lentils, picked over and rinsed
  • 7 1/2 c. water
  • 1 1/2 (14 1/2 oz.) cans diced tomatoes
  • 3/4 tsp. salt
  • heaping 1/4 tsp. black pepper

1.  Heat the oil in a large saucepan over medium heat.  Add the carrots, onion, and garlic; cook, stirring frequently, until softened, about 5 minutes.

2.  Add the kielbasa, lentils, and water; bring to a boil.  Reduce the heat and simmer until the lentils are tender, about 30 minutes.

3.  Stir in the tomatoes, salt, and pepper.  Simmer until heated through, about 5 minutes longer.

Reheating instructions: Defrost in refrigerator overnight or in microwave.  Bring to boil, reduce heat and simmer 5 minutes. ***Since this is the first time I’ve tried this recipe, we ate it the night I cooked it.  I thought it was a little bland, so I added about 1 heaping tablespoon of tomato bouillon, which made it quite tasty.

Serving idea – serve with French bread.

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Ingredients:

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground beef
1/4 cup chili powder
2 bay leaves
1 tablespoon cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Preparation:
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate or freeze. Rewarm over medium-low heat before continuing.)

(Optional) Garnish with:
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.

If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.

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1 tbs EVOO

3 celery ribs, chopped

2 medium-size carrots, chopped

1 lg onion, chopped

1 bay leaf, use fresh if available

salt and freshly ground black pepper

2 quarts chicken stock

1 pound wide egg noodles

1 pound chicken tenders or chicken cutlets, cut into bite-size pieces (I use a rotisserie chicken, 1/2 chicken for the recipe)

for garnish:

1/4 c dill, chopped

1 c popcorn

1 c oyster crackers

yields: 6 servings, with seconds

preparation

Heat a large soup pot over medium-high heat with EVOO. Add celery, carrots, onion and bay leaf and season with salt and pepper. Cook for about 2-3 minutes then add chicken stock. Bring to a boil and add the egg noodles. Cook according to package instructions, adding the chicken pieces during the last 4-5 minutes for cooking.

if soup is frozen

**I put the noodles in uncooked in hopes they wouldn’t fall apart once the soup is thawed** I also didn’t put salt and pepper so  you will need to season the soup.

thaw in the fridge overnight. Heat on the stove top until noodles are done and add salt and pepper to taste

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