Elizabeth's Pinterest Fave: Cream Cheese Chicken Chile

In June, Elizabeth made a fav Pinterest recipe... This Cream Cheese Chicken Chile is made in the crockpot & served over rice. I have provided cream cheese that will be added to the crockpot when the bag from the freezer is started. Cook on low for 6-8 hours (stirring occasionally to blend in the cream cheese), shred the chicken, then serve over rice. Enjoy!

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

...Elisha Hicks

Ingredients

1 pound frozen chicken (shred near end of cooking time)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3(14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed



Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocadoes. (Note: garnishes not included in nutrition information) Makes 8 servings.

Beef and Barley Soup

Beef and Barley Soup...Suzanne Brubaker

for January swap

Ingredients:
-1.5 lbs Beef Stew Meat (I usually get top round and just cut it into bite size pieces).  Sometimes when you buy stew meat at the grocery store you still need to cut it into smaller pieces.
-1 large red onion, chopped
-Appx 8 medium sized carrots, peeled and sliced
-3-4 stalks of celery, sliced
-1.5 cups frozen corn (or you could use a 14.5 ounce can of canned corn)
-1 tsp parsley flakes
-1/4 tsp black pepper
-1.5 Tbsp “Better Than Bouillon” paste or 3 cubes of beef bouillon (can add more to taste if you like)
-3 garlic cloves minced
-1 14.5 ounce can tomato sauce
-3/4 cup barley (pearled)
-5 cups water

This recipe is really simple to make!  All you do is throw all your ingredients in the crockpot and cook for 3-4 hours on high or 6-8 hours on low.


If Making As Freezer Meal:
When I made this as a freezer meal, I put all the ingredients in except for the 5 cups of water.  On the outside of the bag I just wrote the date, the name of the meal, and “add 5 cups water”.  Make sure to push out any extra air in the bag to avoid freezer burn.  The day before you want to make this meal take it out of the freezer and allow to defrost in your fridge.  The morning/afternoon you want to eat the meal for dinner just put everything in your crockpot, add 5 cups water, and cook for 3-4 hours on high or 6-8 hours on low.

Taco Soup

Taco Soup... Josie Hicks

Taco Soup
1 lb ground beef, browned
1 can pinto beans
1 can chili beans
2 cans diced tomatoes with green chiles
1 bag frozen corn
1 packet taco seasoning
1 packet ranch seasoning
Serve with corn chips and sour cream (sour cream helps if it's a little too spicy for you!)
Thaw and reheat

Josie's Famous Taco Soup

Great, favorite soup by Josie....

1 lb ground beef (browned)
1 can chili beans
2 cans diced tomatoes with green chiles (sometimes I do 1 can regular diced tomatoes and 1 can with the chiles - for those who don't like to sweat while they eat! Me - I like the heat!)
1 can pinto beans
1 bag frozen corn
1 packet taco seasoning
1 packet ranch seasoning

Add some cheese and sour cream to garnish the finished bowl - the sour cream also cuts the heat. 

Glad you and your friends liked it!

Max and Erma's Tortilla Soup Copycat

I found this recipe and decided to give it a go. I LOVE this soup at the restaurant.

To prepare:
Pull out of the freezer and dump into the crockpot. Cook on Low for 6-8 hours. If it's too thick you can thin with chicken broth or milk (or water). Before serving shred chicken. Toast tortilla strips (or fry in oil).
Serve with tortilla strips and colby cheese.
YUM!

Mock Pasta E Fagioli (from Olive Garden)

I know it's still summer, but these cool evenings made me think of soup!  I'm actually remembering to post it on the blog, too!  Looking forward to being back on a schedule.

-3 tsp. oil
-2 pounds ground beef
-14 ounces carrots, chopped
-14 ounces celery, chopped
-12 ounces onion, chopped
-48 ounces tomatoes; canned, diced
-2 cups cooked red kidney beans
-2 cups cooked white kidney beans
-88 ounces beef stock
-3 tsp. oregano
-2 and 1/2 tsp. pepper
-1 and 1/2 tsp. hot sauce
-48 ounces spaghetti sauce
- 8 ounces dry pasta

Directions:  Saute beef in oil in large 10 qt. pot until beef starts to brown.  Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes.  Drain and rinse beans and add to the pot.  Also add beef stock, oregano, pepper, hot sauce and spaghetti sauce (and pasta).  Simmer until veggies are tender, about 45 minutes.  Makes about 9 quarts of soup! 

From freezer:  Reheat soup in crockpot or on stove.  Add pasta shells and cook until tender.  Garnish with Parmesan cheese. 

Letter Soup

I am not sure of the original source of this recipe. It is comfort food numero uno at our house and has been in high demand this winter with numerous sick kids. It solves bads days at school, tummy aches, sore throats, and soccer games with no goals. Yes... it's the cure (at our house, anyway).

Ingredients:

3 Cans Vegetarian Vegetable Soup

1 Can Condensed Tomato Soup

1 small onion, chopped

1 pound ground beef or turkey (I used Turkey this time)

4 cups water

To prepare:

Brown the meat with the chopped onion. Drain the excess grease from the meat. Combine the rest of the ingredients and simmer until warm through.

On Serving Day:

It's all ready to go. Simply thaw, heat, and serve. Yummy with crackers, cornbread, or ham & cheese sandwiches.

Lonnie's Winning Chili

Marti's husband Lonnie shares his recipe for this month's chili. The volleyball team he coaches at Lehman High School just won the state championships last weekend!

Congrats to Lonnie and the LHS girls volleyball team!

So last week among celebrations, playoff games and team dinners, he managed to make his chili for their first swap!

He writes, "The Chili I made was a recipe from Madonna Cohee, Russia, Ohio. It is sweet and typically pretty good.......... "

Ingredients for a full crock pot:
2 pounds sage sausage
51 oz can of Van De Camps pork and beans
small can of tomato paste
1 can of diced tomatoes
1 can of red chili beans
1 can of black chili beans
about a half cup of brown sugar (to taste)
1 package of chili seasoning powder
half an onion diced up
1 green pepper

Drain the pork and beans and chili beans (black and red), add in all of the other ingredients and brown the sausage and add to the crock pot. Let it cook until nice and hot. When serving it is good with shredded cheese added on top.

Laura's Taco Chili

-1 can kidney beans
-1 can pinto beans
-1 taco seasoning packet
-1 buttermilk ranch seasoning packet
-3 tbsp. minced, dried onion
-1 tsp. chili powder
-1/4 tsp. ground cumin
-1 can diced tomatoes with green chiles
-16 oz. tomato sauce
-1 lb. ground beef

Directions: Simmer on stove top and serve.

Crockpot Corn Chowder

-2 medium-size carrots, finely chopped
-1 stalk celery, finely chopped
-1 large Idaho potato (about 1 lb.) peeled and cut into 1/2 inch cubes
-3 cups chicken broth
-1 bay leaf
-3/4 tsp. dried thyme
-1/8 tsp. paprika
-3/4 tsp. salt
-2 cups milk
-(4 cups frozen corn kernels)

Directions from freezer: Thaw gallon size bag (with above ingredients), and thaw small bag of bacon. Dump gallon size bag into crockpot. Add the bag of frozen corn. Cook 6-8 hours on low. If you like a thicker soup, you can mash up the potatoes. You can also mix 2-3 tbsp. of cornstarch and 2 tbsp. of liquid from the soup. Whisk cornstarch mixture into the soup and cook an additional 10 minutes. Garnish with bacon.

I'm loving my crockpot! Hope that's ok with everyone! :)

Suzanne's Crockpot Chicken Chili

-1 pound skinless, boneless chicken breast halves
-1 medium onion, chopped
-1 garlic clove, minced
-1 and 1/2 cups water
-2 cans (15 oz.) white kidney or cannelini beans, drained and rinsed (Mash one.)
-1 can (15 oz.) garbanzo beans, rinsed and drained
-1 can (4 oz.) chopped green chilis
-2 tsp. chicken bouillon granules
-1 tsp. cumin
-1/2 tsp. pepper
-1/2 tsp. sage
-1 tsp. chili powder

Instructions: Put all ingredients in crockpot and cook on low 8-10 hours. Shred chicken and serve.

Note: You only need to thaw this enough to slide it into the crockpot. Also, please note that the chicken is not pre-cooked.

Lana's Williamsburg Inn Turkey Soup

-3 onions, chopped
-4 stalks celery, chopped
-4 carrots, grated
- 1/3 cup long-grained rice, uncooked
-1 cup butter
-1 and 1/2 cups flour
-1 pint half & half
-3 qts. turkey broth
-3 cups turkey (or chicken)
-1/2 tsp. poultry seasoning
-salt and pepper to taste

Instructions: Combine onions, celery, carrots, and rice. Cook in 1 quart of broth for 20 minutes. Melt butter; blend in flour and heat until bubbly. Add half & half and 2 quarts broth and cook until bubbly. Add vegetables, turkey and seasonings. Heat slowly.

Jo Nell's Hearty Sausage Soup

-2 Tbsp. butter or margarine
-1 (1 lb.) pkg. Hillshire Farm Smoked Sausage (any variety), diced
-1 large onion, chopped
-2 cups celery, sliced
-2 medium carrots, sliced
-1/2 medium green bell pepper, chopped
-1 clove garlic, minced
-3 Tbsp. beef flavor instant bouillon or 1 can beef broth, use less water
--1 tsp. thyme leaves
-1/2 tsp. marjoram leaves
-1/8 tsp. pepper
-4 cups water
-1/2 (1 lb.) pkg. pasta nuggets, uncooked (I could not find so I substituted mini bow ties)

Assembly: In large Dutch oven, melt butter. Add Hillshire Farm Smoked Sausage and next six ingredients. Cook until sausage is lightly browned. Stir in bouillon and seasonings. Add water. Bring to boil. Reduce heat; simmer 20 minutes. Prepare pasta nuggets according to package directions; drain. Stir into soup; heat through. Garnish as desired. Refrigerate leftovers. (This is a Hillshire Farm recipe.)

Optional: May add 2 cups fresh mushrooms, sliced

Freezing Instructions: Prepare as above, until directed to add water. Reduce water amount to just one cup. Spoon prepared mixture into a freezer bag, squeeze out all air and freeze.

Serving Day: Thaw. Place soup mixture and 3 cups of water into a Dutch Oven. Bring to a boil. Stir pasta into soup. Reduce heat; simmer 20 minutes or until is cooked. Enjoy!

Strawberry Soup

Here's Pat's recipe adapted from this recipe. It's quickly become a summer favorite! Yum!

Strawberry Soup

INGREDIENTS (Nutrition)
4-3/4 cups strawberries
2-1/3 cups and 1 tablespoon plain yogurt
1/2 cup and 1 tablespoon and 2 teaspoons orange juice
1/2 cup and 1 tablespoon and 2 teaspoons white sugar
1/2 cup and 1 tablespoon and 2 teaspoons water
1/8 teaspoon ground cardamom

Directions:
In a blender, combine the strawberries, yogurt, orange juice, sugar, water and cardamom. Puree until well mixed. Put into Large Zip-Loc Bag. Freeze flat.

To Serve:
Thaw and serve in six individual servings. Enjoy!