This is one of our family's favorite recipes. I can't believe I haven't posted it before. Justin found this recipe on the Recipe Zaar website, but we've made just a few changes so I've typed it up the way we do it. A word of warning: this makes a lot of soup. We can easily feed two families with just one crockpot full.
3/4 lb. ground beef
1 med. onion chopped
1 1/2 cups thinly sliced carrots
3-4 stalks of celery thinly sliced
2 cans Italian style diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
32 ounces beef broth
3 tsp. oregano
1 tsp. black pepper
5 tsp. dried parsley
1 tsp. Tabasco sauce (optional- I don't ever use it, but Justin always adds a little to his own bowl)
1 20 oz. jar of your favorite spaghetti sauce
1 cup small shell or other small pasta noodles
Brown the beef in a skillet. Drain fat from beef then add all ingredients except pasta to a large crockpot. Cool on low 7-8 hours or high 4-5 hours. During the last 30 min. on high or last hour on low add pasta.
Tuesday, June 2, 2009
Chicken Brunch Club Salad
I got this recipe at a Pampered Chef party and it was delicious.
1/2 cup mayo
1 tbsp. Dijon mustard
1 tbsp. chopped onion
1 tbsp. parsley
1 13 oz. can of chicken
1/4 lb. cooked bacon
1/2 cup shredded swiss cheese
1 tomato
Combine mayo and mustard. Add onion and parsley. Mix chicken, swiss, and bacon in a separate bowl. Add mixtures together. Serve on bread with tomato.
At the party, they served it on French type bread that had been brushed with olive oil and topped with a bit of crushed garlic and Italian dressing packet spices then toasted in the oven. Yum!
1/2 cup mayo
1 tbsp. Dijon mustard
1 tbsp. chopped onion
1 tbsp. parsley
1 13 oz. can of chicken
1/4 lb. cooked bacon
1/2 cup shredded swiss cheese
1 tomato
Combine mayo and mustard. Add onion and parsley. Mix chicken, swiss, and bacon in a separate bowl. Add mixtures together. Serve on bread with tomato.
At the party, they served it on French type bread that had been brushed with olive oil and topped with a bit of crushed garlic and Italian dressing packet spices then toasted in the oven. Yum!
Monday, June 1, 2009
Pollo Durango
This is a delicious chicken dish from a fabulous local restaurant Cafe Sabor. It's fast and easy and tastes fantastic!
2 medium chicken breasts sliced
1 cup sliced mushrooms
1/2 cup monterey jack cheese
1/2 cup fat free sour cream
3/4 cup tomatillo enchilada sauce (I couldn't find any of this- instead I mixed 1/4 cup mild green chili sauce with 1/2 cup canned crushed tomatillos)
Cook chicken and mushroom in a buttered pan. Drain grease off chicken and add remaining ingredients. Cook til creamy. Add a pinch of cilantro. Serve on a tortilla shell. This tastes great with other Mexican foods like beans, rice, and tortilla chips as well.
2 medium chicken breasts sliced
1 cup sliced mushrooms
1/2 cup monterey jack cheese
1/2 cup fat free sour cream
3/4 cup tomatillo enchilada sauce (I couldn't find any of this- instead I mixed 1/4 cup mild green chili sauce with 1/2 cup canned crushed tomatillos)
Cook chicken and mushroom in a buttered pan. Drain grease off chicken and add remaining ingredients. Cook til creamy. Add a pinch of cilantro. Serve on a tortilla shell. This tastes great with other Mexican foods like beans, rice, and tortilla chips as well.
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