Wednesday, October 22, 2008

Stove Top Stuffing Casserole

This has been a family favorite for a long time and the best part it is quick and easy!! There are a few variations of this recipe but this how I make it most of the time. This is a great recipe for left over turkey or chicken.

2 cups sour cream
2-3 cans of cream of chicken soup
2 pkg Stove Top Stuffing(do not make the stuffing)
2-3 cups of diced chicken or turkey

Combine sour cream and 2 can of soup together with both packages of stuffing and then add chicken. If the casserole seems dry add 3rd can of soup. Bake at 350 degrees for about 30 minutes or until bubbly. This serves about 5 people, if you had a larger family I would double the recipe. Enjoy!

Monday, October 20, 2008

black bean tortellini soup

I originally got this recipe here. It was in the Family Fun October 2000 issue. I love that magazine & don't get it anymore... Kristy gave me her copy this month & it got me thinking of this soup. I used to make it all the time & it's one of Brett's favorites. I changed the recipe up a bit to suit my family & my own tastes. We really love it.
It's different than the other soups I make. It's healthy- full of fiber & really good.
If you give it a try, let me know :)

3 tsp. canola oil

1 medium onion chopped

1/4 cup minced/chopped carrots

1 tsp minced garlic

1 can diced tomatoes & juice blended (my kids don't like tomato chunks in soup..?)

3 cans black beans drained & rinsed

8 cups water

10 chicken bouillon cubes

1 tsp. each dried oregano & dried basil

1/2 tsp black pepper

salt to taste

19 oz. bag of frozen cheese tortellini

In a large soup pot, saute the onion & carrot in the oil until translucent. Add the garlic & stir for maybe 30 seconds. Add everything else except the tortellini & simmer for 5 minutes. Then add the tortellini & simmer until tender. This is a surprisingly fast dinner! I served it with garlic cheese bread.

Friday, October 10, 2008

Clam Chowder

This is a really easy yummy recipe for clam chowder

1 c. celery (diced)
2 c. cubed potatoes
1/2 onion (diced)

Boil the above in water until tender. Add the juice from the clams to the water to help flavor the veggies.

When veggies are almost done:

Melt 1 c. butter and then add 1 c flour and mix together. Add 6 cups of milk and heat until the roux thickens (if it is too thick you can add some more milk to thin out). Add about 2 t salt and 4 t pepper and about 1/2 T of sugar(you can add more or less salt, pepper or sugar per your taste). When veggies are done drain and add to soup. Add 2 cans of drained diced clams. Heat until everything is warm and enjoy!

***Optional****This is a great soup to serve in bread bowls

Wednesday, October 1, 2008

Buffalo Chicken Sandwiches

I'm making these for dinner tonight- don't they sound good?!
I'll let you know how they turn out
Update: in the words of R.R.~ YUM-O!! we loved them- we skipped the cheese- who needs it? they were great! Here is a picture of my version.

These are really easy & surprisingly not very spicy. I even made wheat rolls in the bread maker. Look at them green beans! Chloe picked them from our garden.