Ground Turkey, Italian Sausage Chili

Ingredients

  • 2 pounds ground turkey
  • 1 pound bulk Italian sausage mild, casings removed
  • 2 (15 oz) cans kidney beans, drained
  • 1 (15 oz) can pinto beans, drained
  • 1 (15 oz) can black beans, drained
  • (14 oz) cans diced tomatoes, NOT drained
  • 1 (8 oz) can tomato sauce 
  • 1 cup of frozen chopped onion (rinsed under hot water to thaw)
  • 2 cups beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  1. Cook ground turkey and sausage until evenly browned and then pour off the fat.
  2. Dump canned beans into a strainer and rinse, then pour them into your crock pot.  Add diced tomatoes with their juice, tomato sauce and the beef broth to crock pot. Add in the cooked ground turkey and cooked sausage and stir it all together.  Add all the spices: chili powder, garlic, oregano, cumin, basil, salt, pepper, and paprika and Worcestershire sauce and stir it all into the meat and beans mixture.  I was a little worried that there wasn’t enough liquid with the meat, but my crock pot was full.  Cooked on low for six hours and it turned out great.  I topped it with shredded cheese and sour cream.
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Glowing Spiced Lentil Soup

Glowing Spiced Lentil Soup

I love lentil soup!  This fabulous recipe is from: http://ohsheglows.com/2016/04/03/glowing-spiced-lentil-soup/

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
 Yield: About 7 cups
Prep Time
15 Minutes
Cook time
20 Minutes

Ingredients:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 cups (280 grams) diced onion (1 medium/large)
  • 2 large garlic cloves, minced
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 (15-ounce/398 mL) can diced tomatoes, with juices
  • 1 (15-ounce/398 mL) can full-fat coconut milk*
  • 3/4 cup (140 grams) uncooked red lentils, rinsed and drained
  • 3 1/2 cups (875 mL) low-sodium vegetable broth
  • 1/2 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes or cayenne pepper, to taste (for a kick of heat!)
  • 1 (5-ounce/140-gram) package baby spinach
  • 2 teaspoons fresh lime juice, or more to taste

Directions:

  1. In a large pot, add the oil, onion, and garlic. Add a pinch of salt, stir, and sauté over medium heat for 4 to 5 minutes until the onion softens.
  2. Stir in the turmeric, cumin, cinnamon, and cardamom until combined. Continue cooking for about 1 minute, until fragrant.
  3. Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add red pepper flakes or cayenne, if desired, to taste. Stir to combine. Increase heat to high and bring to a low boil.
  4. Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 18 to 22 minutes, until the lentils are fluffy and tender.
  5. Turn off the heat and stir in the spinach until wilted. Add the lime juice to taste. Taste and add more salt and pepper, if desired. Ladle into bowls and serve with toasted bread and lime wedges.

Mary’s Potato Cheese Soup

Mary’s Potato Cheese Soup

“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” — Benjamin Franklin,

Ingredients:

  • 2 potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups water
  • 2 tsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/4 cup butter, melted
  • 1/2 cup flour
  • 1 pint half and half (or milk)
  • 1 small jar Swiss or Old English cheese

Directions:

Cook vegetables in water, bouillon and pepper until tender.  Make a roux (paste) of the butter and flour and add cream to thicken.  Stir in cheese.  Add this to the cooked vegetables, stirring in, but don’t boil after adding the cheese.

Minestrone Soup

If we ever forget that we are One Nation Under God, then we will be a nation gone under. –Ronald Reagan

Ingredients:

  • 2 T. butter
  • 2 carrots, sliced thin
  • 1 onion, chopped
  • 2 cups chicken broth
  • 16 oz. can stewed tomatoes, chopped
  • 1 cup cabbage or zucchini, shredded (or 1/2 cup of each)
  • 1 tsp. basil
  • 1 tsp. parsley flakes
  • 1 tsp. salt
  • 16 oz. can kidney beans, drained
  • 1/4 to 1/3 cup broken spaghetti (in 2-inch pieces)

Directions:

In 3 quart casserole combine butter, carrots and onion.  Cook in covered casserole on HIGH 5-6 minutes.  Add broth, tomatoes, cabbage, basil, parsley and salt.  Cook covered at HIGH 7-8 minutes, stir once.  Add kidney beans and spaghetti.  Cook covered at MEDIUM LOW 9-11 minutes or until vegetables are tender, stir once.  Let stand covered 10 minutes or until spaghetti is tender.

Judy’s (Roaster Pan) Beef Stew

I really like this recipe. It’s basically the same ingredients as the pot roast recipe in a crock pot that I have used forever but I love cooking it this way because I like having roasted potatoes and carrots.

I added extra cans of soup to this recipe but you don’t really need to unless you want more gravy.   I covered it up with foil and baked at low heat at 225 all day long.  Later in the evening when we sat down to eat, all the men in the family gobbled it up and went back for seconds.  I like that it made about 16 servings because I like to send food home with my parents.  Win/in every way you look at it.

Ingredients:

  • 10 large potatoes diced (I scrubbed the potatoes clean and left the skin on – I may have used 12; I lost count)
  • 2 bags of baby carrots, sliced in half  (I used one large bag with the larger size of ‘baby’ carrots; did not slice them)
  • 2 1/2 lbs stew meat, browned in oil in skillet (I bought the stew meat from Costco; they were large chunks)
  • 2 15-oz cans cream of mushroom soup (*I added 2 more cans because I had 3 lbs of meat)
  • 2 15-oz cans cream of celery soup
  • 2 envelopes of dry Lipton onion soup mix

Directions:

Put soup in roaster pan.  Add meat, carrots and potatoes.  Stir to cover the food.  Cover with foil and bake at 225 degrees for six hours or until stew meat is tender.  I ended up cooking mine about 8 hours.  I didn’t take the time to cut up the stew meat into smaller chunks before hand but they were so tender and came apart easily with a fork.  This recipe serves 16.  You can halve the recipe and put it all in your crock pot and cook all day on low.  To thin the sauce, add beef broth to desired consistency.

The Pioneer Woman’s Perfect Potato Soup

Perfect Potato Soup

Recipe source: http://thepioneerwoman.com/cooking/perfect-potato-soup/

COOK TIME: 20 Minutes
SERVINGS: 12 Servings

INGREDIENTS

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups Low Sodium Chicken Or Vegetable Broth
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  • Black Pepper To Taste
  • 1/2 teaspoon Cajun Spice Mix
  • 1 teaspoon Minced Fresh Parsley
  • 1 cup Grated Cheese Of Your Choice

INSTRUCTIONS

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

Baked Potato Soup

Baked Potato Soup

Serves 6

Ingredients

  • 1 (32 oz.) bag frozen hash browns
  • 1 (32 oz.) box chicken broth
  • 1 (10 oz.) can condensed cream of chicken soup
  • 1 (8 oz.) package cream cheese, softened
  • 1 1/2 cups sharp cheddar cheese, grated, plus extra for garnish
  • 3/4 cup crumbled bacon, plus extra for garnish
  • 1/2 teaspoon fresh rosemary, minced
  • kosher salt and freshly ground pepper, to taste

Directions

  1. Combine hash browns, cheddar cheese, chicken broth, cream of chicken soup, bacon bits and cream cheese in slow cooker.Season with salt and pepper, then use a spoon to break up cream cheese and mix things together.  Place lid on slow cooker and cook on HIGH for 3 hours, stirring occasionally, or until potatoes are tender.  Taste and adjust seasoning, if necessary. Garnish with rosemary and/or more cheddar cheese and bacon bits.

BROCCOLI CHEESE SOUP

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“It’s no use going back to yesterday, because I was a different person then.” –Lewis Carroll

This makes about 8 servings.

BROCCOLI CHEESE SOUP

  • 1/2 cup butter
  • 1 onion, chopped
  • 2 16-ounce package frozen chopped broccoli
  • 1 cup shredded carrots
  • 4 14.5-ounce cans chicken broth
  • 2 1-pound Velveeta cheese block, cut into small pieces
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1 tablespoon garlic powder
  • 2/3 cup corn starch
  • 1 cup chicken broth
  • 1 cup cheddar cheese, shredded

In your cooking pot melt butter over medium heat.  Add onion and cook until soft.  Add broccoli  and shredded carrots and then cover with broth.  Simmer until broccoli is tender, about 10 minutes or so. Reduce heat. Add cubed cheese to mixture and stir until melted and well blended. Stir in half-and-half, cream and garlic powder. In a small bowl, stir cornstarch into 1 cup broth until dissolved. Stir into soup.  Stir frequently, until soup thickens.

Bean with Bacon Soup

Yummy soup recipe from The Pioneer Woman — http://thepioneerwoman.com/cooking/bean-with-bacon-soup/

 

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Bean with Bacon Soup

PREP TIME: 12 Hours
DIFFICULTY: Easy
COOK TIME: 90 Minutes / SERVINGS: 10 Servings
INGREDIENTS
1 pound Great Northern White Beans
4 cups Low Sodium Chicken Stock
1 pound Thick-cut Bacon, Cut Into 1 Inch Pieces
1 whole Onion, Diced
2 whole Large Carrots, Peeled And Diced
2 stalks Celery, Diced
Salt And Pepper, to taste
4 cloves Garlic, Minced
2 Tablespoons Tomato Paste
2 whole Bay Leaves
Minced Parsley, To Taste
3 whole Roma Tomatoes, Chopped (optional)
INSTRUCTIONS
Pick through the beans and give them a rinse. Put them in a bowl and cover them with water by two inches. Let them soak overnight.

Drain the beans and place them in a pot. Add the chicken stock and 4 cups of water. Bring to a boil, then reduce to a simmer.

While the beans are cooking, cook the bacon in a large skillet over medium heat until just barely crisp. Remove to a paper towel lined plate. Add 2/3 of the bacon to the beans and reserve the rest for garnish.

Drain the bacon grease from the pan and add the onions, carrots, and celery. Season them with some salt and pepper and cook until just beginning to soften, about 3 to 4 minutes. Add the garlic and tomato paste and cook for another minute or two. Add the vegetables to the beans. Add the bay leaf and give it a good stir. Cover and cook on low (to medium-low) until the beans are tender, about 1 1/2 hours. Add a cup of broth if the liquid level gets too low.

When ready to serve, taste and add more salt and pepper if needed. If desired, stir in the tomatoes. Serve with chopped reserved bacon and chopped parsley.

Clam Chowder

Clam Chowder

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“To keep your marriage brimming, with love in the wedding cup, whenever you’re wrong, admit it; whenever you’re right, shut up.” –Ogden Nash

Makes 8 servings
 
· ¼ lb. bacon
· 1 large onion, chopped
· 2 cans minced clams, undrained
· ½ cup water
· 2–3 large potatoes, peeled and cubed
· 3 celery stalks, finely chopped
· 1 11-oz. can corn, drained
· Salt and pepper to taste
· 2 tablespoons butter
· 1 cup milk
· 1 cup half-and-half
· ½ cup flour
· Salt and pepper to taste
1. In a skillet, fry bacon until crispy; drain on paper towels and crumble when cool.
2. In the same skillet, cook onion until clear. Place onion and crumbled bacon in slow-cooker.
3. Stir in clams (with the juice), water, potatoes, celery, and corn.
4. Cover and cook on LOW for 4–6 hours.
5. In a saucepan, combine the butter, milk, half-and-half, and flour; cook on low and whisk until the roux is thick and bubbly.
6. Mix ½ cup of the liquid from the slow-cooker into the roux. Then add the roux to the slow-cooker and stir to blend well.
7. Salt and pepper to taste.
8. Cover and cook on LOW for an additional 30 minutes.