Beef Stew

I should really call this, "Your Welcome Travis Stew", because I say that a lot when I make this. I'm not a big meat and potatoes girl, but this is such an easy dish, and Travis loves it, so I make it, cause I'm awesome like that. ;).

The Goods

1 package Stew meat

1 packet of lipton onion soup mix

5 red potatoes, chopped into bite sized pieces

1 onion, chopped

1 bag of pre-cut carrots, or 5 carrots chopped by hand. I'm lazy so I buy the pre-chopped!

1 can of cream of mushroom soup

1 can of cream of celery soup

1.Put a small amount of water in your crock pot, just enough to cover the bottom. Then add your stew meat. I cook my meat one of 2 ways, either all night on a really low temp, or if I forget I will cook it on high for about 4 hours. Either way it tastes really tender and good.

2.Once the meat is cooked, add your veggies, and salt and pepper. Then add some water, about 1 1/2 cups.

3.Then on top of the veggies add your cream soups.

4.Let simmer for a few hours, and mix all together, adding salt and pepper to taste.

5.It is ready to serve as soon as the carrots and pots are all cooked through. For me this usually takes about 4-5 hours.

Enjoy.

Chicken Tortellini Soup

Delish! I served this tonight for dinner and it got rave reviews. I will make anything with broccoli because it is the one vegetable that my kids love. And they love pasta too, so this was a hit, and it is such a pretty dish! Enjoy.

The Goods

10 oz broccoli
1 can cream of mushroom soup
2 cups chopped cooked chicken
1 cup chopped carrots
2 cloves garlic, minced
1 cup chopped white onion
3 cans chicken broth(14 1/2 ounce), ~6 cups
1/2 cup water
1/2 t. oregano
1/2 t. basil
9 oz package cheese tortellini (Once again, I used the Bertoli)

grated Parmesan cheese to sprinkle on top

Salt and Pepper to taste.

In a large pot combine chicken broth, cream of mushroom soup, chicken, onions, carrots, water, garlic, basil, oregano, and salt and pepper. Bring to rolling boil and add tortellini. Reduce heat and simmer uncovered for 30 minutes, stirring often. Add broccoli and simmer and additional 5-10 minutes. The broccoli should be tender.

Sprinkle generously with parmesean. (It makes the soup just perfect!)

White Chicken Chilli

Okay Kristi, here you go! Sorry it took so long to post.

I love this recipe for fall. It is easy, healthy, hearty, and oh so tasty.

The goods
1 package boneless skinless chicken breasts
1 onion
1 package Italian seasoning
1 large can green chilli's
2 cans white corn
2 cans white navy beans
2 cans garbanzo beans
chicken bullion granules
salt/pepper
cumin

In the morning put your chicken in your crock pot with a tiny bit of water in the bottom. Add 1 onion, green chilli's, and your Italian seasoning and let cook on high for 4-5 hours. It should be really moist and you should be able to shred it with a fork. When it gets to that point, shred the chicken completely.

Add your canned goods, with juice and all. Stir everything together and add seasonings to taste. I usually add about 2 tbsp. of bullion, and a few tsp. of cumin, but do whatever floats your boat.
Let this simmer all day long and serve with some grated mozzarella cheese on top, and a delicious homemade roll.

Yumm-o.

Baked Potato Soup

Super Easy and Delicious.

6 Baked Potatos
2/3 cup butter
2/3 cup flour
6-7 cups milk
6 green onions
1 cup sour cream
2 cups crisp bacon
2 cups shredded cheddar cheese
Salt and Pepper to taste.

Bake your potato's and let them cool. Then peel them and slice them into bite sized pieces and set aside. Cook your bacon till it is very crunchy, and set aside.

Meanwhile put your butter in a saucepan and let melt, and whisk in your flour. Once that is all blended add 6 cups of milk slowly, whisking. Let simmer for about ten minutes-then add the potatoes, sour cream, 1 cup of bacon and mix all of those ingredients and let them heat through, then add the cheese slowly till it melts. (The soup seems to get a little thick so you may need to add more milk as you go along.) Make sure to salt and pepper plenty.

Garnish with bacon pieces, sour cream, a little extra shredded cheese, and scallions.

Mmm Mmm Good

Fall at our house means soup! We love it and I bet we eat it once or twice a week-I love it because broth based soups are so good for you, and they warm you right up.

Here is my recipe for Chicken Noodle Soup.

1 lb. boneless skinless chicken breast

3 stalks of celery diced

1 onion diced

1 bag of pre sliced carrots or 4 carrots sliced thinly

1 bag of Country pasta

Cut your chicken into bite sized pieces and boil in a large pot. I add a few tablespoons of chicken bullion to make a good chicken stock. Let the chicken cook for about 20 minutes. Then add your veggies. I let all of this simmer together for at least a half hour, adding pepper, more bullion.

Next fill the pot up to the top with water and let it boil once more. Add your country pasta noodles. These noodles make the soup if you ask me. You can't find them at Wal-mart, but at Lees they are on the bottom shelf in the pasta section in a bag. (I meant to take a pic, but forgot...)

Let the noodles cook through, adding more seasoning as you taste the broth. I always seem to add a lot of pepper and bullion, because you keep adding water. You want your broth to be rich and flavorful, so just add till you love the taste.

About 5 minutes before serving add 2 cans of cream of mushroom soup. This helps thicken the broth and adds a great flavor.

Enjoy!