Fall is in the air and that means soup in our household. This recipe is new to us this year and has already become a favorite.
2 lbs. cooked chicken, shredded or cubed
32 oz. chicken broth
15 oz. canned black beans (drained and rinsed)
15 oz. canned corn
1 can tomato soup (10.5 oz.)
16 oz. salsa
1 pkg. taco seasoning
2 Tbsp. oil
2 Tbsp. flour
8 oz. shredded cheddar cheese
1/2 cup sour cream plus more for topping
additional water if needed, salt to taste
What to do:
Put oil in pan with chicken, taco seasoning, and flour. Cook for a few minutes until heated through. Add broth, black beans, corn, salsa, and tomato soup. Heat to boiling and simmer for 10 minutes. Add cheese and sour cream and stir. Add salt if needed.
Top with your choice of sour cream, corn chips, avocado, fresh tomatoes, hot sauce, cilantro, or cayenne pepper.
This soup goes together FAST and is perfect for those busy weeknights. I hope you enjoy it as much as we do!
Just in time for St. Patrick's Day, here is my "husband approved" recipe for Slow Cooker Cabbage Rolls. These are wonderfully simple and oh so tasty.
10 cabbage leaves
1/2 cup uncooked rice
1 egg, beaten
1/4 cup water or broth
1/4 cup minced onion
2 cloves minced garlic
1 tsp. salt
1/2 tsp. pepper
1 lb. lean ground beef
1 pint tomato sauce
2 Tbs. honey or brown sugar
2 Tbs. apple cider vinegar
2 tsp. Worcestershire sauce
Prepare the cabbage by adding the head to a pot of boiling water for 2 minutes and drain. You can also freeze the cabbage and then thaw and skip the boiling part. The goal is to have leaves soft enough to roll.
Combine the rice, egg, water or broth, onion, garlic, beef, salt, and seasonings in a large bowl. Place 1/4 cup meat mixture in the center of a cabbage leaf and roll up like a burrito. Place the roll seam side down in the slow cooker,
Mix the sauce ingredients together and pour over the rolls. Cook on low 8 hours in your slow cooker.
Leftover cabbage can be sliced and fried in butter with a little garlic and onions and served as a side dish.
That's it - dinner is done! I love it when the appliances do the cooking for me.
Enjoy your St. Patrick's Day celebrations!
**recipe inspired by Melissa K. Norris at Pioneering Today (one of my favorite homesteaders!)
Some of the best soups are made with items you already have in your cupboard. This is one of those soups. I found this recipe in the Taste of Home's cookbook many years ago and it quickly became a family favorite. It goes together quick so it is perfect for those busy weeknights.
2 quarts water
8 chicken bouillon cubes
6-1/2 cups uncooked wide egg noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups cubed cooked chicken
1 cup (8 ounces) sour cream
In a large saucepan, bring water and bouillon to a boil. Add noodles, cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Yield: 10 - 12 servings
Too good not to share!! I found this recipe on the Six Sisters Stuff website and it got a "thumbs up" from everyone in the house.
What you'll need:
1 butternut squash (peeled, seeds removed, and cubed)
2 Tablespoons olive oil
3 Tablespoons honey
1/2 - 1 teaspoon cinnamon (depending on how much you want)
Salt and pepper to taste
What to do:
Preheat oven to 425°F.
Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated (I used a gallon Ziplock bag for this).
Spread squash in a single layer on the baking sheet (if you need to use two sheets to make sure they are all in a single layer, please do that - if there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
Top with salt and pepper and serve.
This recipe went together fast and the aroma is amazing. Enjoy!
This bread is made with summer squash and is sweet and moist. There is no need for icing.
What you'll need:
2 large eggs
3/4 cup sugar
1 teaspoon lemon extract
1/3 cup vegetable oil
1 cup yellow squash
1/2 teaspoon sea salt
1 cup flour
2 teaspoons baking powder
3/4 teaspoon ground ginger
What to do:
1) Butter and flour your springform bundt pan
2) Preheat the Ninja Foodi on 275° F for 10 minutes
3) Grate the summer squash in the fine side of a box grater; squeeze out the liquid; blot with a paper towel
4) Combine 2 eggs, 3/4 cup sugar, 1 tsp. lemon extract, and 1/3 cup vegetable oil in a large bowl.
5) Add in the ground ginger, salt, flour, and baking powder to the wet ingredients and stir to combine
6) Fold in the summer squash and pour into prepared springform bundt pan
7) Set pan on the rack in the low position into the inner pot of the Ninja Foodi. Set the Bake/Roast function to 275°F and bake for 35 minutes.
8) Remove from Foodi and cool completely on a baking rack before removing from pan
1 cup water
1 lb. ground beef
2 T. Glass Farm Greens Taco Seasoning Blend
1 4 oz. can mild diced green chilies
1 cup cooked rice
4 large Glass Farm Greens Bell Peppers
1/2 cup grated cheese
1. Pour water in the instant pot
2. In a medium bowl, mix together ground beef, Taco Seasoning Blend, green chilies, and cooked rice.
3. Scoop ground beef mixture into each pepper and fill just to the top.
4. Place stuffed peppers on rack and lower into the instant pot.
5. Close lid and set pressure release to sealing.
6. Pressure cook on high setting for 8 - 12 minutes.
7. Quick release pressure. Check to see if peppers are cooked thoroughly.
8. Remove peppers from instant pot and sprinkle with grated cheese.