Loaded Baked Potato Soup

8 slices of bacon
1 small onion
2 cloves garlic
5-6 large potatoes - peeled and diced
2 C Chicken Broth
3/4 C butter
3/4 C flour
1 C heavy cream
5 C milk
1-2 tsp salt
1/2 tsp pepper
2 C shredded cheddar cheese
1 bunch green onions
1/2 C sour cream

In a large pot cook the bacon - when it's done pull it out, and cut into strips.
Add the butter to the pot with the bacon grease and melt it. Add the onion, garlic and potatoes and cook slightly. Add the flour, salt and pepper and stir - cooking the flour slightly. Add the chicken broth, milk and cream and bring to a boil
Turn the heat down and simmer until the potatoes are cooked through. Add the cheese and stir. Add the sour cream, bacon and the green onions and stir. Serve with more cheese, bacon and green onions on top.

*I usually use already baked potatoes w/ the skin on & dice them. I also use already cooked bacon bits & butter instead of the bacon grease to speed things up.

Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 lb Italian sausage (mild or spicy, depending on preference)

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 can (14.5 oz) diced tomatoes, drained

1 cup ditalini pasta (or small pasta of choice)

2 cups fresh spinach, chopped

1/2 cup grated Parmesan cheese (plus extra for garnish)

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

In a large pot, warm the olive oil over medium heat.

Add the Italian sausage and cook until it is browned, breaking it into small pieces while it cooks.

Once done, remove from the pot and set aside.

In the same pot, introduce the diced onion and minced garlic.

Sauté for 2-3 minutes, allowing them to soften and release their aroma.

Pour in the chicken broth and bring the mixture to a simmer.

Stir in the drained diced tomatoes and the cooked sausage.

Add the ditalini pasta and cook according to the package instructions, which typically takes about 8-10 minutes. Add the Cream and Spinach. Stir in the heavy cream, grated Parmesan cheese, and chopped spinach.

Allow the soup to simmer for an additional 2-3 minutes, or until the spinach wilts and the soup becomes creamy.

Adjust seasoning with salt and black pepper to your liking.

Italian Penicillin Soup

1 qt chicken broth 

6 c water

1 onion

1 lb Carrots

3 Celery Ribs

8 garlic cloves

Tumeric (optional)

Boil. Cover, simmer on medium heat 45 min.

Add:

1 chicken bouillon cube

Blend all in blender with 1 ladel of the chicken broth. Add salt & pepper to taste.

Grated Parmesan cheese 

Orzo pasta, cooked

Add pasta to a bowl & a label of the soup. Top with Parmesan. 

Tomato Basil Soup

1 T oil

2 T butter

1 medium onion

1 clove garlic

½ t Italian Seasoning

2- 28oz cans tomatoes (San Marzano if available)

1 ½ c chicken broth

½ c cream

12 fresh basil leaves, chopped

Salt & pepper, to taste

Blend all ingredients in blender, except cream. Add to pot & heat on stove on medium heat. Let simmer 10 minutes. Add cream & serve.

Serve with The Perfect Grilled Cheese sandwich. 

Serves 4

Creamy Chicken & Veggies

3-4 chicken breasts, cubed

4-5 potatoes, cubed 

1 lb baby carrots 

1 onion, diced 

14 oz chicken broth

Sour cream mixture: 

1 c sour cream

3 T flour

⅛ t black pepper

1 t. salt

1 t. crushed thyme or rosemary

1 t. dried parsley

Place chicken, potatoes, carrots, onions & broth in slow cooker. Cook on low 6-8 hrs or on high for 3-4 hrs. Add sour cream mixture & cook 15 min more to heat through & thicken. 

Instant pot directions:

Place chicken, potatoes, carrots, onions & broth in instant pot. Cook on high pressure for 23 min. Release pressure. Stir in sour crram mixture & cook for a few minutes on sauté mode until thickened. 

Serve with Jumbo Dinner rolls

Serves 8-10 adults 

Instant Pot Creamy Chicken & Rice Soup

2 teaspoons olive oil

½ yellow onion, chopped

1 large carrot, cut into slices

1 large stalk celery, diced

3 garlic cloves, minced

¾ teaspoon crushed dried rosemary

5 cups low sodium chicken broth

2 lbs boneless skinless chicken breasts

¾ cup brown/ wild rice , uncooked

1/2 teaspoon salt

¼ teaspoon pepper

½ c half & half

¼ c cornstarch

½ c parmesan cheese, shredded

2 Tablespoons dried parsley

salt & pepper to taste

Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrot and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.

Add the garlic and rosemary. Cook, stirring constantly, for 30 seconds.

Pour in the chicken broth and stir to combine.

Add the chicken breasts, brown rice, salt and pepper to the Instant Pot.

Put the lid on & close the steam vent. Set to HIGH pressure using the manual setting. Set the time to 13 minutes. It will take about 15 minutes to reach pressure.

Once the time is expired, use natural release for 10 minutes, then quick release.

Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the pot. Turn on saute mode again. Stir together the ½ & ½ & cornstarch & add to the pot. Stir until thick. Stir in the parmesan, parsley and season with salt and pepper to taste. Serve.

Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese, cubed

Put the chicken in the crock pot.
Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.
stir to combine.
Cook on low for 4-6 hours, stirring one or twice.
Shred the chicken into large pieces,
top with the cream cheese & let it cook another 30 min. Stir to blend in the cheese.
Serve over rice.
Can also serve in tortillas or taco shells.
Serves 4
*I always double the recipe.
*I like to add 1 qt chicken broth & make a soup out of it too.

Copycat Campbell's Tomato soup

2 28 oz. cans of whole or diced tomatoes
1/2 cup water
1/4 cup brown sugar
1 Tbsp. tomato paste
1 tsp. seasoning salt
1 tsp. xanthan gum
dash ground black pepper
2 bay leaves

Fresh basil, optional

In a blender, combine all ingredients except for the bay leaves. Blend on high for several minutes, until very smooth and creamy.The xanthan gum will make the soup sort of frothy. Never fear though, it will clear when heated.Transfer to a medium saucepan, add the bay leaves, and heat over medium-low for about 10 minutes, until the soup turns a dark red and the froth goes away.
Serve with fresh basil if desired. Serve hot!

Italian Beef Stew

2 lbs. chuck roast, cut into cubes
2 tsp. + 3 tsp. olive oil
salt and pepper to season meat
2 cans (14 oz.) Beef broth
29 oz can diced tomatoes with juice
1 T Italian seasoning
1 tsp. ground fennel seed (optional, but recommended)
1 large onion, chopped
1 large green pepper, chopped
2 small zucchini, halved lengthwise and sliced into thick slices
1/2 lb. (or more) mushrooms, washed and cut in thick slices
3-4 T chopped fresh or frozen basil
(Or Basil Pesto)
good quality balsamic vinegar to drizzle on at the table, optional

Heat the 2 tsp of olive oil in a large non-stick pan and brown the beef cubes over medium-high heat until the meat is browned on all sides. Season the meat with salt & black pepper as it cooks. Don't rush this step; browning the meat adds flavor. 

Add the browned meat to the stew pot. Add one can of beef broth to the frying pan and cook a minute, scraping to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with the other can of beef broth. Add the petite dice tomatoes with juice, Italian seasoning, and ground fennel. Stir. Turn heat to medium-low & simmer 60 minutes, or slightly longer if the meat doesn't feel tender when you pierce it with a fork.

While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices. Wipe mushrooms w/ wet paper towel and cut into thick slices or half slices.

When you're ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew. Heat the second teaspoon of olive oil, add the zucchini and cook until it's slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.

Simmer about 15 minutes, then add the chopped basil and cook a few minutes more. Serve hot, with good quality balsamic vinegar to drizzle on at the table if you'd like.

*Crockpot version:
Add browned meat to the crockpot. Cook 4 hrs on high or 6 hrs on low or until tender. Continue with remaining steps, cooking vegetables & adding them to crockpot. Cook a few more minutes in crockpot then stir in basil.

Zuppa Toscana Soup (Low Carb)

1 lb Hot or Sweet Italian sausage
1/2 lb fresh spinach, chopped (sometimes I just use a box of frozen chopped spinach)
2 c. cauliflower, cut in florets
2 Qts ckicken broth
1/2 c cream, optional
Salt & Pepper
Serves 6

Cook sausage in soup pot. Drain fat. Add cauliflower & broth & cook until cauliflower is tender. Add spinach & cook until it's wilted. Add salt & pepper to taste. You can add cream to make it more creamy, but I usually don't add it. You can add any additional spices that you want: onion powder, garlic, etc but I find that the sausage I buy has good enough flavor that it doesn't really need anything else.

Sausage & Veggie soup

1 lb Hot or sweet Italian Sausage
1/4 c dried, minced onion
1 zucchini, chopped
2 c chopped spinach (or 1 box frozen)
1 can green beans (or frozen)
2 T Italian Seasoning
1 qt stewed tomatoes
6 C chicken broth

Shredded Parmesan cheese

Cook sausage in a large pot. Drain fat. Add veggies & seasonings cook until tender (about 20 min). Add tomatoes & broth. Cook until heated through. Top with parmesan cheese

*if not counting carbs, you can add kidney beans, pasta, corn or diced carrots.. possibilities are endless!

Homemade Crutons

1 loaf of bread, cubed

4 T. butter, melted

1 T. Olive Oil

1 1/2 t. garlic salt

1/2 t. onion powder

1/2 t. dried parsley

Preheat oven to 375 degrees. Place bread in large bowl. In a small bowl, combine remaining ingredients. Pour mixture over the bread cubes & stir to combine. Spread onto cookie sheet & spread evenly. Bake 10 min & stir. Bake another 5 min or until bread cubes are browned & crispy. Remove from oven & cool. Store in an airtight container for up to 5 days. These are yummy topped on salads or even soup!

Excellent Broccoli Cheese Soup

3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes. Serve with Lion House rolls.

Cheeseburger Soup

INGREDIENTS:

1 pound ground beef

1 onion, chopped

1 lb baby carrots

3/4 cup chopped celery

1 teaspoon dried basil

1 teaspoon dried parsley

4 T butter

1 quart chicken broth

5-6 large potatoes, cubed

1 t salt

1/4 cup flour

2 cups cheese, shredded

1 1/2 cups milk

1/2 cup sour cream

DIRECTIONS:

1. In a frying pan, melt 1 T butter over medium heat. Add beef & onion & cook until beef is done.

2. Add broth, carrots and potatoes to a crockpot. Stir in basil, parsley & salt. Add beef mixture.

3. Cook on low 4-5 hours or until veggies are soft. 

4. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.

5. Gradually add milk mixture to the soup, stirring constantly until thick. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. Great with Lion House Rolls.

Taco Soup

1 lb. hamburger
1 Qt. tomatoes
1 can corn w/liquid or frozen with 1/4 c. water
1 can red beans with juice
1 pkg. taco seasoning or 1/4 c. mix

Cook hamburger in large pot. Add remaining ingredients. Heat 20 minutes. Serve in bowls. Top with grated cheese, sour cream & crushed up tortilla chips. Also good with our Golden Sweet Cornbread

Wendy's Chili

1 lb. ground beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans, with liquid
1 (29 oz) can pinto beans,with liquid
1 c. diced onion
1 can diced green chiles
1/4 c. diced celery
1 qt. stewed tomatoes
2 t. cumin
3 T. chili powder
1 1/2 t. black pepper
2 t. salt

Brown ground beef in skillet. Drain off fat. In large pot,combine beef, plus all remaining ingredients & bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2-3 hours. Or put in crockpot on low for 4-5 hours. Great with Golden sweet Cornbread & honey butter.

Minestrone Soup

I like this soup because it's kind of a dump & forget meal. You just dump it in the crockpot & forget it. It's also healthy!
6 c. chicken broth
1 (28 oz) can diced tomatoes
1 (8 oz) can tomato sauce + 1 can of water
1 (15 oz) can white beans (cannellini or navy)beans, drained
2 carrots, peeled & chopped
1 celery stalk, chopped
1 c. onion, chopped
1 T. Italian seasoning
2 bay leaves
1/2 t. each Salt & pepper
2 c. cooked ditalini pasta
1 medium zucchini, chopped
2 c. coarsely chopped fresh spinach or frozen spinach, defrosted
4 T. parmesan cheese

In a slow cooker, combine broth, tomatoes, tomato sauce, beans, carrots, celery, onion, seasonings. Cover & cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Thirty minutes before the soup is done cooking, add pasta, zucchini & spinach. Cover & cook 30 more minutes. Remove bay leaves & season to taste with salt & pepper. Ladle into bowls & sprinkle with parmesan cheese. Great with Lion house rolls.

We have also added 2 c. cut green beans & 1 c. corn to make it go further if you're feeding a crowd. Or we have substituted kidney beans for the navy beans.