This week is soup/stew week, although that is really just more work, cuz D. and J-Dog won't eat most soup. But hey, maybe if they are offered it 12-15 times (like the "experts" say) they will get sick of me asking and just eat it.
Tomato Basil Ravioli Soup (for the crockpot)
2 Tbsp butter
3 (14 1/2 oz) cans diced tomatoes, drained, juice reserved
1 small onion, diced finely
1 Tbsp brown sugar
1 Tbsp tomato paste
2 Tbsp flour
3 cups chicken broth
2 bay leaves
1/2 cup evaporated milk
12 oz frozen ravioli
1 1/2 tsp dried basil
Melt butter in skillet. Add tomatoes, onions, tomato paste, 1/2 tsp salt and cook for about 5 minutes over medium heat. Stir in the flour and cook for 1 minute longer. Whisk in 1 cup of broth. Transfer contents of skillet to the slow cooker. Stir in remaining broth, reserved tomato juice and bay leaves into slow cooker. Cover and cook on
Potato Cheese Soup
2 c. Chicken Stock
3 Bay leaves
2 c. Milk
1/4 tsp. white pepper (black works too)
4 tbsp. Butter
4-6 potatoes, diced
1/4 c. Flour
½ tsp. Salt
Heat chicken stock & milk in sauce pan over medium heat -almost boiling
In a large stock pot, melt butter and flour to make a roux (like a paste) Stir vigorously to blend;
add bay leaves, white pepper, potato and salt; pour milk and chicken stock into large stock pot with other ingredients
Simmer 15-20 minutes on low heat- it’s ready when potatoes are soft. Mash potatoes into soup.
Serve in bread bowls, topped with sour cream, cheese, onion, bacon bits (opt.)
Crock-pot Cream Cheese Chicken (crockpot)
Good Things Utah
Serves 6-8; can be cut in half
8 (or 4) chicken breasts
2 (or 1) 8 oz. Pkg. Cream cheese
2 (or 1) pkgs. Dry Italian seasoning/dressing mix
2 (or 1) cans cream of mushroom soup
Soften cheese in microwave
Mix soup, cheese and Italian seasoning together
Place chicken in crock-pot and pour sauce over meat
Cover and cook 4-6 hours
Serve over rice or pasta
Sweet ‘N Sour Meatballs (can be done in crockpot, or pan)
Sauce:
1 can Pineapple chunks
2 Tbsp. Cornstarch
1/4 cup Vinegar
1/4 cup Brown sugar
2 Tbsp. Soy sauce
1 cup Coarsely chopped green pepper
Meatballs:
2/3 cup Canned milk
1 ½ lb. Hamburger
½ cup Chopped onion
2/3 cup Cracker crumbs
1 tsp. Salt
Drain the pineapple. Add enough water to syrup to make 1 cup liquid. In saucepan, combine liquid, cornstarch, vinegar, brown sugar, and soy sauce. Heat until thickened and clear. Add pineapple and pepper. Brown meatballs and drain. Add sauce. Cover and simmer on low for 15 minutes. Serve over rice.
Cookie Salad
1 cup grapes, halved
1 cup strawberries, sliced
1 cup bananas, sliced
1 cup apples, cut into bite sized pieces
8 oz. Cool Whip
1 pkg. Shortbread cookies w/ fudge (such as Keebler Fudgestripe cookies)
1 package Mini Marshmallows, used colored marshmallows for variety
Cut up all fruit, mix in Cool Whip. Break up cookies into small pieces, stir into mixture. Add Marshmallows
T.G.I. Friday's Pecan-Crusted Chicken Salad
Ingredients
Chicken
4 four-oz. Chicken breasts
3 cups chopped pecans
2-cup flour
3 large eggs
1 oz. Milk
Glazed pecans
1 cup chopped pecans
¼ cup dark brown sugar
1 tbsp. Water
Salad
1 head romaine lettuce
¼ cup balsamic vinaigrette dressing
1 can mandarin oranges
½ cup craisins
Preparation
Chicken breasts
Mix 2 cups pecans with 1-cup flour and pulsate in blender or food mill. Mix eggs and milk for batter
Place leftover flour in one bowl, egg batter in second bowl, and pecan flour in third bowl.
Coat chicken first in flour, then in egg batter and third in pecan flour.
Sauté chicken breasts in vegetable oil over medium heat until browned on both sides.
Bake chicken breasts in oven at 350° for 7 to 8 minutes or until fully cooked, cool and slice.
Glazed pecans
Mix chopped pecans with brown sugar and water and heat, set aside.
Salad
Toss romaine lettuce with: Glazed pecans, Balsamic vinaigrette, Mandarin oranges
Craisins, Bleu cheese crumbles,Top with sliced chicken
Watch for our next post on how we handle Halloween on a weekday......
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