Hearty Beef Vegetable Soup (slow cooker recipe)

I use a 7 qt slow cooker (crock pot) and place all of the following in at once. This will FILL the crock to the BRIM! You may want to use a size larger or add a little of the cooking liquid later in cooking to allow for room if you don't like working with a VERY FULL crock pot.

2 1/2 lbs stew meat, cubed
1 onion, chopped
2 cloves garlic, minced
2 ribs celery, sliced
2 carrots, peeled and sliced into coins
28 oz can diced tomatoes with juice
28 oz can crushed tomatoes with juice
1 1/2 cup frozen corn
1 1/2 cup frozen green beans
1 can dark red kidney beans
3-4 Yukon gold potatoes, cubed
3 1/2 cups water
1 envelope dry onion soup mix
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
3 tsp beef bouillon granules

Cook on low in slow cooker for 8 to 9 hours. This long, slow method of cooking enables the broth of the soup to really develop all of the flavors. It also allows the meat to cook through and begin to "fall apart" into the soup, it basically shreds itself as you stir at the end; allowing for a bit of beef in every bite!

This is another great make ahead soup that will keep well in the refrigerator all week for lunches, quick dinners, etc. Enjoy!

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Make Ahead Breakfast Burrito Mix

This is something I came up with out of a need to make our morning routines simpler. With a hubby and 3 kids to feed (all on differing schedules, of course) and get out the door early in the a.m., this recipe has been heaven sent! It is a huge time saver, kid friendly and is easily adjusted to each persons taste. Try making it with your favorite breakfast foods.


1 dozen eggs
1 tube breakfast sausage
1 cup sharp cheddar or 1/2 cup cheddar and 1/2 cup jack, shredded
1 pkg flour tortillas
1 bag frozen shredded or cubed hash browns
1 small yellow onion, chopped
1 clove garlic, minced
2 tsp salt
1 tsp pepper
2 - 3 Tbsp olive oil

In dutch oven or large skillet brown off the breakfast sausage. Drain and remove sausage from pan and save for later.
In same skillet add olive oil, hash browns, onion, and garlic, 1/2 the salt, and 1/2 the pepper. Fry these off as you would if simply making fried potatoes or hash browns. Remove from skillet and set aside.
Add 1 Tbsp of oil (if needed) and scramble the eggs using the remaining salt and pepper.

In a large bowl mix together the eggs, hash browns, sausage and cheese(s). Cover and refrigerate.

When ready to eat:

Heat small bowl of burrito mix in the microwave until hot.

Soften flour tortillas by warming them for @30 seconds in the microwave with a moist paper towel over them. (if doing several at a time layer tortillas and moist paper towels and increase time).

Once tortilla is warmed and softened; spread a thin layer of Salsa Verde or your favorite salsa inside the tortilla, spoon in the burrito mix and roll into a burrito shape.
(to roll a burrito: start at one edge of the tortilla and roll over once, fold in both sides and continue rolling lengthwise.)

My husband and kids take these wrapped in aluminum foil to eat on the way in the morning.
These are fantastic! Easy to customize; add veggies, peppers, ham, bacon, etc. So many possibilities, and with it made and ready to reheat in the morning it takes next to no time at all to have a very tasty and filling breakfast.
Enjoy!

Shredded BBQ Chicken Sandwich

These are a great make ahead recipe! My hubby loves taking them to work in his lunches and the kids love them after school for a hearty snack. Great for game night as well, and so easy to make.

1 pkg of your favorite Bun/Roll
1 bag of frozen boneless skinless chicken breasts
1 can cranberry sauce
1 cup of your favorite flavor BBQ sauce (can add more or less to your desired "wetness")
2 Tbsp dehydrated chopped onion
2 cloves garlic, minced
1 tsp pepper
1 1/2 tsp salt
2 tsp liquid smoke (optional)
1 Tbsp tomato paste (optional)
few dashes of Chipotle Tobasco Sauce (optional-to taste)

Place frozen chicken breasts and all other ingredients (except buns) in a crock pot set to high and cover. Let cook for 2 hours and stir. Cook another hour and stir, adding more BBQ sauce if desired. Cook one more hour and stir vigorously. Chicken should be pulling apart nicely at this point. Stir/shred to your desired consistency and serve on your choice of buns/rolls.

Hearty Chicken Tortilla Soup

*Note: The pictured bowl of soup has additional add ins of 1 roasted red pepper and 1 can of diced tomatoes, so it appears more "red" than only using the ingredients below. And, of course, I forgot to top it with the tortilla strips for the pic.*


prep time
20 min
total time
40 min
makes
8 servings, about 1-1/4 cups each

12 corn tortillas (6 inch), divided
2 1/2 tsp. oil, divided
1 medium onion, chopped
1 small can green chiles, chopped (optional, will add some heat)
2 cloves garlic, minced
1 1/2 tsp salt, divided
1/2 tsp pepper
1 lb. boneless skinless chicken breasts
4 cans (14 oz. each) chicken broth
1 cup Chunky Medium Salsa (can use Mild or Hot- to taste)
2 cups frozen corn (or 2 cans, drained)
1 1/2 cups Shredded Cheddar Cheese
Fresh Cilantro (optional for garnish)


HEAT oven to 400°F.

CUT 4 tortillas into 1"x3" strips and toss with 1/2 tsp. oil and 1/2 tsp salt. Spread in single layer on baking sheet.
Bake strips for 10-12 min. or until crisp, stirring occasionally.

While the strips are cooking, finely chop the remaining 8 tortillas, chop the onion, and mince the garlic. Heat remaining oil in large saucepan on medium-high heat. Season chicken breasts with the remaining salt and pepper and add the chicken to the skillet. Brown on both sides making sure chicken cooks through. Remove chicken from pan and add in the onion. Once onion starts to become tender add garlic and cook 2 minutes; stirring often to prevent the garlic from burning. Once all vegetables are tender add the finely chopped tortillas to the vegetable mixture in the pan. Toss to coat with any left over drippings/oil. Remove pan from heat.
Chop chicken into bite size chunks.
In large soup pot add broth, corn, chilies (if using), salsa, and chicken and bring to a boil.
Once soup reaches a boil, turn heat down to medium low and add vegetable/tortilla mixture and simmer for 20 minutes.

Serve topped with the tortilla strips, cheese, and Cilantro (if using).

This soup keeps well in the refrigerator all week (if it lasts that long!)
It is a favorite of my husbands. He heats it up in the morning and takes it to work in a thermos.

There are many possibilities with this soup! It lends itself to interpretation quite well. Try adding your favorite "Mexican ingredients" and make it your own.

Some stir in ideas:
canned black beans (drained and rinsed), canned green chillies (chopped), jalapeno slices, chopped tomatoes, fresh cilantro, lime juice.