At the end of summer, when I have cleared the garden of all vegetables, Rugby loves to go back over it and search for more. It's a treasure hunt to him. And usually he finds things I missed...mostly carrots and potatoes. I must get lazy when I'm digging. A couple years ago, he brought in his bounty and asked if he could make potato soup for supper. I helped him put together a very basic recipe and then tweak it with all the veggies he had. That soup had carrots, corn, and green beans in addition to the potatoes. I'll share the basic recipe with you and you can add any other veggies that you like. Enjoy!
Potato Soup
2/3 cup butter
2/3 cup flour
7 cups milk (we use 1%)
4 large baking potatoes, baked, peeled and cubed (I have already peeled, cubed and boiled before adding to the soup and that works fine, too!)
4 green onions, sliced (I use them if I have them)
12 strips of bacon, cooked and crumbled (The kids like more, but really...who doesn't like more bacon?!)
1 1/4 cup shredded cheddar
1 cup (8 oz) sour cream
1/2 tsp salt
1/2 tsp black pepper
1/2-3/4 tsp celery seed (we like it, but ok to skip if you don't)
Melt butter in your stock pot. Stir in flour; heat and stir until smooth. GRADUALLY add the milk, stirring constantly until thickened. (It won't thicken very well if you add the milk too fast.) Add potatoes and onions. Bring to a boil while stirring constantly. Reduce heat and simmer for about 10 minutes. Add remaining ingredients, stirring until cheese is melted. Serve immediately. Makes about 2 1/2 quarts.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Friday, January 13, 2012
Friday, March 12, 2010
Sour Cream Chicken Enchiladas
Last week, I had my oldest two boys help me plan the dinner menu for the week. I don't let them get away with chicken nuggets, hot dogs, etc so they knew they had to choose "real" food. Rugby asked for Chicken Enchiladas and I have this great recipe that was in my Gramma Carol's church cookbook (I think) and it's become a family favorite over the years. When Tim was working over the road, I'd make it in two smaller pans instead of the one bigger pan and take half to my grandparents because they like it, but the two of them can't eat a whole pan of it and R&R were small enough then that the three of us couldn't eat a whole pan, either so it was win-win! This week when I had Rugby and Riley help plan meals, Rugby asked for this again! Enjoy!
Sour Cream Chicken Enchiladas
12ish tortillas (I use whole wheat ones)
1 1/2-2 pounds cooked chicken, chopped
1 cup sour cream (I use light with no trouble)
2 cans cream of chicken (do not substitute cream of mushroom, trust me. But, feel free to use a lower sodium version if you wish.)
2 oz can chopped green chilies
Shredded cheese...cheddar or a blend of orange and white cheeses
Preheat oven to 350.
In a small pan, heat the soup, sour cream and chilies until warmed through.
In the center of each tortilla, place 1/4 cup (ish) chicken and 2 tbsp of the soup mixture. Roll up and place in greased 9x13 pan. Continue until your pan is full. Top with remaining soup mixture doing your best to cover all the tortillas with the mixture because any area left exposed will get dry and hard. Top with cheese. Bake for 30-45 minutes or until golden and bubbly.
Sour Cream Chicken Enchiladas
12ish tortillas (I use whole wheat ones)
1 1/2-2 pounds cooked chicken, chopped
1 cup sour cream (I use light with no trouble)
2 cans cream of chicken (do not substitute cream of mushroom, trust me. But, feel free to use a lower sodium version if you wish.)
2 oz can chopped green chilies
Shredded cheese...cheddar or a blend of orange and white cheeses
Preheat oven to 350.
In a small pan, heat the soup, sour cream and chilies until warmed through.
In the center of each tortilla, place 1/4 cup (ish) chicken and 2 tbsp of the soup mixture. Roll up and place in greased 9x13 pan. Continue until your pan is full. Top with remaining soup mixture doing your best to cover all the tortillas with the mixture because any area left exposed will get dry and hard. Top with cheese. Bake for 30-45 minutes or until golden and bubbly.
Tuesday, February 23, 2010
Tex Mex Lasagna
Good Morning! Last night was a long one for us over here. My in-laws called on their way home from Indiana that they were about 20 miles south of our house and had hit a deer. Thankfully, they were fine and their van was still driveable, but what were they going to do with that meat?! They didn't have time to take care of that and they knew my hubby hadn't gotten a deer in a couple years, so we were running dangerously low on venison. We took it. My dad came over to help cut it up enough to get it in the house where it was warm and we cut up what meat was still good into steaks and roasts. WOOHOO!! They called right after we finished dinner, so the timing was pretty good, too! I made this tex-mex lasagna thing that was pretty good, but a 9x13 pan of it was too much for the 6 of us, especially since 3 of the boys decided they didn't like it before they even tried it! So I sent some home with dad for their lunches today and kept some for my lunch today and still have leftovers. Tim is convinced that since he liked it, I'll never make it again since I have a tendency to make so many new things and rarely get back to making something we liked. Maybe I'll surprise him (it was from the TOH Guilt Free Cookbook my MIL got for me, so it's pretty good for you, too!) with it again sometime soon! Anyway, here it is. Enjoy!
Tex-Mex Lasagna
(As usual, there are a few modifications that I made....you can ignore them if you like.)
1 pound lean ground beef**(See note below)
1 can (16 oz) refried black beans (I skipped this, I can. not. stand. refried beans!)
1 can (15 oz) black beans, rinsed and drained
1/2 cup frozen corn (totally not enough! Use 1 full cup or maybe a little more)
1 jalapeno pepper, seeded and chopped (I skipped this since I used homemade salsa and there's enough jalapenos in there to make it have some zip)
1 envelope taco seasoning (I make my own, here's the recipe for that!)
1 can (15 oz) tomato sauce (I made the mistake of not writing down what size can I needed when I went to the store, so I bought too small of a can. Oops! I mixed in the 8 oz can that I bought with a 15 oz can of tomato soup and it worked fine. Use the whole can of tomato soup if you do it this way, it won't hurt anything and then what's left isn't going to waste.)
2 1/2 cups salsa (I used homemade and used 2 pints{equivalent of 4 cups}...2 1/2 cups just wasn't saucy enough for me!)
12 no cook lasagna noodles (took me 15, 5 on each layer)
1 1/2 cups reduced fat shredded monterey jack or fiesta blend cheese
1 1/2 cup reduced fat shredded cheddar cheese
1 cup fat free sour cream (optional)
1 medium avocado, peeled and cubed (optional)
4 green onions, thinly sliced (optional)
In a large skillet, brown the hamburger until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. Set aside.
Combine salsa and remaining tomato sauce. Spread 1/4 cup (I used about 1/2 cup) into a greased 9x13 pan. Lay down one set of lasagna noodles, top with half of the meat, 1 cup salsa mixture, 1/2 cup of each of the cheeses. Repeat. Top that with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350 for 45-50 minutes or until edges are golden and bubbly. Let stand 10 minutes before cutting. Serve with sour cream, avocado, and onion, if desired.
**A note about ground beef....I was listening to something on public radio and they said that if you buy the cheaper ground beef (73/27 or whatever) and drain it, then rinse it with hot water, the fat content is similar to if you buy the more expensive lean ground beef. Just a tip for you. Or, you can use half a pound of lean ground beef and half a pound of ground turkey to save more fat.
One serving= 1 piece (12 servings per pan): 381 calories, 13g fat, 5g fiber, 25g protein. You can use no salt added tomato sauce and beans to lower the sodium, too.
Tex-Mex Lasagna
(As usual, there are a few modifications that I made....you can ignore them if you like.)
1 pound lean ground beef**(See note below)
1 can (16 oz) refried black beans (I skipped this, I can. not. stand. refried beans!)
1 can (15 oz) black beans, rinsed and drained
1/2 cup frozen corn (totally not enough! Use 1 full cup or maybe a little more)
1 jalapeno pepper, seeded and chopped (I skipped this since I used homemade salsa and there's enough jalapenos in there to make it have some zip)
1 envelope taco seasoning (I make my own, here's the recipe for that!)
1 can (15 oz) tomato sauce (I made the mistake of not writing down what size can I needed when I went to the store, so I bought too small of a can. Oops! I mixed in the 8 oz can that I bought with a 15 oz can of tomato soup and it worked fine. Use the whole can of tomato soup if you do it this way, it won't hurt anything and then what's left isn't going to waste.)
2 1/2 cups salsa (I used homemade and used 2 pints{equivalent of 4 cups}...2 1/2 cups just wasn't saucy enough for me!)
12 no cook lasagna noodles (took me 15, 5 on each layer)
1 1/2 cups reduced fat shredded monterey jack or fiesta blend cheese
1 1/2 cup reduced fat shredded cheddar cheese
1 cup fat free sour cream (optional)
1 medium avocado, peeled and cubed (optional)
4 green onions, thinly sliced (optional)
In a large skillet, brown the hamburger until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce. Set aside.
Combine salsa and remaining tomato sauce. Spread 1/4 cup (I used about 1/2 cup) into a greased 9x13 pan. Lay down one set of lasagna noodles, top with half of the meat, 1 cup salsa mixture, 1/2 cup of each of the cheeses. Repeat. Top that with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350 for 45-50 minutes or until edges are golden and bubbly. Let stand 10 minutes before cutting. Serve with sour cream, avocado, and onion, if desired.
**A note about ground beef....I was listening to something on public radio and they said that if you buy the cheaper ground beef (73/27 or whatever) and drain it, then rinse it with hot water, the fat content is similar to if you buy the more expensive lean ground beef. Just a tip for you. Or, you can use half a pound of lean ground beef and half a pound of ground turkey to save more fat.
One serving= 1 piece (12 servings per pan): 381 calories, 13g fat, 5g fiber, 25g protein. You can use no salt added tomato sauce and beans to lower the sodium, too.
Thursday, January 21, 2010
Chuck Wagon Wraps
We're turning over new leaves left and right over here! First, I got bitten by the running bug, now I've got Timmy working out with me in the morning....and to go with that, we need to start watching what we eat. Here's the challenge...we have 4 boys that need to eat fat. They have boundless energy and need the fat and calories to keep them from losing weight. And they can be a bit fussy sometimes. Well, I've been struggling to find recipes online. I don't make too much time for that, honestly. But, my FABULOUS MIL, bought me a book that, so far, we are enjoying! It's from Taste of Home and it's called Guilt Free Cooking. When I was looking through the book the first time, I said that one recipe sounded interesting....Timmy wasn't real sure...it was a veggie "burger" that was carrots and onions and zucchini and not a speck of meat. He told me not to bother making them. So, when he saw the book out tonight he was leery about what I was making and he thought I was trying to sneak something past him until I let him read the recipe...it's simple and tastes good and appeals to his "meat and potatoes" side, and it's so fast to make!! 5 of the 6 of us enjoyed this, so I'd say it's a winner! Enjoy!
Chuck Wagon Wraps
1# ground beef (I use the cheapest stuff and make sure that I drain it)
1-28 oz can BBQ baked beans (I used the new Bush's Grillin' ones...Southern Pit BBQ and added some Sweet Baby Rays original since it wasn't a big enough can)
2 cups frozen corn (use the frozen, not canned here, pretty please.)
4 1/2 tsp Worcestershire
1 cup (4 oz) reduced fat shredded Cheddar cheese
12 tortillas, warmed (I use Chi-Chi's whole wheat and no one complains)
3 cups shredded lettuce (please use leaf lettuce or something other than iceberg, though that would work too it just isn't as good)
1 1/2 cups chopped tomatoes
3/4 cup reduced fat sour cream
Brown the hamburger in a large skillet. Drain. Stir in baked beans, corn, and Worcestershire. Bring to a boil and reduce heat. Allow to simmer 4-5 minutes, uncovered. Sprinkle with cheese and simmer another 1-2 minutes.
Spoon 1/2 cup meat mixture for each tortilla and top with choice of toppings.
1 wrap = 1 serving. 373 calories, 11 g fat, 4 g fiber, 20 g protien.
Check out other great recipes today at The Grocery Cart Challenge!
Chuck Wagon Wraps
1# ground beef (I use the cheapest stuff and make sure that I drain it)
1-28 oz can BBQ baked beans (I used the new Bush's Grillin' ones...Southern Pit BBQ and added some Sweet Baby Rays original since it wasn't a big enough can)
2 cups frozen corn (use the frozen, not canned here, pretty please.)
4 1/2 tsp Worcestershire
1 cup (4 oz) reduced fat shredded Cheddar cheese
12 tortillas, warmed (I use Chi-Chi's whole wheat and no one complains)
3 cups shredded lettuce (please use leaf lettuce or something other than iceberg, though that would work too it just isn't as good)
1 1/2 cups chopped tomatoes
3/4 cup reduced fat sour cream
Brown the hamburger in a large skillet. Drain. Stir in baked beans, corn, and Worcestershire. Bring to a boil and reduce heat. Allow to simmer 4-5 minutes, uncovered. Sprinkle with cheese and simmer another 1-2 minutes.
Spoon 1/2 cup meat mixture for each tortilla and top with choice of toppings.
1 wrap = 1 serving. 373 calories, 11 g fat, 4 g fiber, 20 g protien.
Check out other great recipes today at The Grocery Cart Challenge!
Tuesday, April 7, 2009
BBQ Bacon Cheeseburgers
Have your attention yet? BBQ Bacon Cheeseburgers are on Tim's top 10 list of fave foods. I needed a QUICK dinner last night since I wasn't feeling exactly wonderful and didn't make it to the grocery store as I always do on Monday's. I had ground beef and everything else for burgers...except buns which the gas stations in town both sell, so it was burger night! These are bacon wrapped cheeseburgers, I had to modify the recipe but they turned out awesome. Tim got one cold one when he got home and I had another one frying for him so he got a hot one, too. Rugby ate THREE of them. The kids I topped with shredded cheddar and ours I topped with pepper jack which was SO GOOD!! Enjoy!
Bacon Wrapped Burgers
In a large bowl, mix:
1 egg
1 small onion, diced
2 tbsp BBQ sauce (I used Sweet Baby Ray's original)
2 tbsp Worcestershire
1 tsp salt
1/4 tsp black pepper
2 pounds ground beef
Form into patties. Wrap with bacon (secure bacon with toothpicks). Grill over medium-medium high heat for 5 minutes per side or until cooked through. Top with cheese of your choice and allow to melt. This made 8 burgers for me and took almost 1/2 pound of thick sliced bacon.
I fried them in a skillet on the stove since I couldn't find the fire stick to start the grill. I had to pour the grease off part of the way through cooking, but other than that, it went smoothly.
Bacon Wrapped Burgers
In a large bowl, mix:
1 egg
1 small onion, diced
2 tbsp BBQ sauce (I used Sweet Baby Ray's original)
2 tbsp Worcestershire
1 tsp salt
1/4 tsp black pepper
2 pounds ground beef
Form into patties. Wrap with bacon (secure bacon with toothpicks). Grill over medium-medium high heat for 5 minutes per side or until cooked through. Top with cheese of your choice and allow to melt. This made 8 burgers for me and took almost 1/2 pound of thick sliced bacon.
I fried them in a skillet on the stove since I couldn't find the fire stick to start the grill. I had to pour the grease off part of the way through cooking, but other than that, it went smoothly.
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