4 cups chicken stock 2 cups chicken, cooked 15 oz can white beans, drained 4 cups baby spinach leaves Pesto Directions: Heat stock in pan until steaming. Add chicken, beans, and spinach; cook until spinach is wilted, about 2 minutes. Serve in bowls and top with dollop of pesto. (There is nothing identifying in thisContinue reading “Chicken, Spinach, and White Bean Stew”
Category Archives: Main Course
Chicken and Dumplings
6 cups chicken stock 3 cups chicken, cooked 3 carrots, chopped 1-1/2 cups Bisquick 1/2 cup milk 2 tablespoons Parmesan cheese Directions: Combine stock, chicken, and carrots in pot on medium-high heat. In a separate bowl, mix Bisquick, milk, and cheese to create dough. Once pot reaches slow boil, reduce heat to medium. Drop doughContinue reading “Chicken and Dumplings”
Vegetable Soup (with Ham)
(This makes 36 servings, but I’ve found that you can freeze the extra in ziplock bags, which make for a good meal mid-week.) 1 gallon tomato 1 ham bone and some cooked ham (around 8 to 16 ounces) 2 quarts water, seasoned (doesn’t specify, but recommend salt, pepper, and salt) 1 lb carrots, chopped 1/2Continue reading “Vegetable Soup (with Ham)”
Cincinnati Chili
3/4 lb lean ground beef 1 cup onion, diced 1 clove garlic, pressed 15 oz can lower-sodium tomato sauce 1-1/2 cups water 2 teaspoons unsweetened cocoa 2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper, or to taste 1-1/2 teaspoonsContinue reading “Cincinnati Chili”
Hearty Italian Sausage Soup
1 lb Italian Sausage, sliced 1 onion, chopped 2 cloves garlic, minced 1 tablespoon olive oil 2 (qty) 14.5 oz cans fat-free reduced-sodium chicken broth 1 soup can water 15 oz can cannellini beans, rinsed 14.5 oz can stewed tomatoes, undrained 1 cup rotini pasta, uncooked 1-1/2 cups baby spinach leaves 1/2 cup shredded reduced-fatContinue reading “Hearty Italian Sausage Soup”
Tortilla Meatball Soup
1 teaspoon canola oil 1 medium onion, chopped (about 1 cup) 1 tablespoon ground cumin 14 oz can reduced-sodium beef broth 2 cups water 8 oz lean ground beef 15 oz can pinto beans, rinsed and drained 14 oz can no-salt-added, diced tomatoes, undrained 1 cup frozen corn 2 tablespoons fresh lime juice Toppings: choppedContinue reading “Tortilla Meatball Soup”
Stuffed Cabbage Soup
1 tablespoon canola oil 1 lb ground beef (or turkey) 1 onion, finely chopped 16 oz coleslaw mix 2 (qty) 15 oz cans beef broth 28 oz can crushed tomatoes 1 cup water 1/4 cup brown sugar 1 tablespoon lemon juice Black pepper 1 cup rice, uncooked Directions: In a large pot, add oil andContinue reading “Stuffed Cabbage Soup”
Kathy’s Italian Sausage Soup
1/2 lb sweet Italian sausage, ground 2/3 cup long-grain white rice, uncooked 6 cups beef broth (low sodium if desired) 15 oz can navy beans, rinsed and drained 15 oz can diced tomatoes 1/4 teaspoon pepper 10 oz frozen spinach, thawed, drained, and squeezed dry Directions: Cook sausage over medium heat in a soup potContinue reading “Kathy’s Italian Sausage Soup”
Oyster Stew
2 cups whole milk (Granny’s note: I use 12 oz can Carnation evaporated milk and 1 cup water.) 1/2 cup cream 4 tablespoons butter (or margarine) 1 pint oysters, not drained 1 teaspoon salt Dash of pepper Directions: Melt butter in saucepan. Add oysters (with juices), salt, and pepper. Cook gently until edges of oystersContinue reading “Oyster Stew”
Split Pea Soup
1 medium onion, diced 1 tablespoon vegetable oil 6 cups chicken broth 1 lb dried split peas 1 cup cubed cooked ham (or a ham bone) Salt and pepper to taste Directions: Saute onion in oil in large pot until tender. Add all other ingredients. Bring to boil, reduce heat. Cover and simmer about 1Continue reading “Split Pea Soup”