Grubilicious Contributor: Stacy McCarty
Ingredients
1- 1.5 lbs. boneless, skinless chicken breasts
1 med bell pepper, diced
1 med onion, diced
2 cans corn, drained
2 cans pinto beans, drained
1 can diced tomatoes
2 small cans of tomato sauce
1 c. picante sauce
1 package taco seasoning mix
1 package Hidden Valley Ranch Dressing mix
water, as needed
Cheddar cheese
Diced avocado
1. Boil chicken breasts and cut into shreds.
2. Saute bell pepper and onion in small amount of butter or Pam in a large soup pan. Add the next 8 ingredients through water and mix well. I usually just add small amounts of water if I think it needs it. Add chicken. Simmer for about 30-45 minutes stirring frequently.
3. Garnish with cheddar cheese and diced avocados.
This can be made with ground beef instead of chicken, but I like the chicken better. Also, this soup is filling enough for a meal. Just make with a salad and/or bread.
Wednesday, September 24, 2008
Spinach-Ravioli Lasagna
Grubilicious Contributor: Stacy McCarty
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.
2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.
3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.
*Chicken broth may be substituted- I used chicken broth.
Southern Living August 2008
Wednesday, September 10, 2008
Pumpkin Soup
Grubilicious Contributor: Leslie Valentine
*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley
In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.
*great to sip out of a cup during the holidays
1/2 cup finely chopped onion
4 tablespoons butter
2 teaspoon curry powder
2 tablespoons flour
4 10-oz. cans double strength chicken broth (can use reg. chicken broth)
2 can (1 lb. each) unsweetened pumpkin
2 teaspoons brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups light creamminced fresh chives or parsley
In a 3-qt. saucepan, saute onion in butter over medium heat until transparent. Stir in curry and flour and cook until bubbly. Remove from heat and gradually stir in the chicken broth. Add the pumpkin, sugar, nutmeg, salt and pepper and return to the burner. Stir the mixture while it heats until it begins to simmer. Add the cream and continue heating, but do not boil. Garnish with a few snips of minced chives or parsley. Makes 12 cups of soup.
Cheeseburger Soup
Grubilicious Contributor: Leslie Valentine
Ingredients:
1/2 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon dried parsley
6 cups chicken broth
2 lbs. potatoes, peeled and diced
3 tablespoons butter
1/4 cup flour
3/4 lb. processes reduced-fat American cheese, cubed (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Cook ground beef with onion and parsley. Drain well. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2-3 minutes or until flor is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Whisk in cheese and next 3 ingredients just until cheese melts.
Ingredients:
1/2 lb. lean ground beef
1/2 cup chopped onion
1 teaspoon dried parsley
6 cups chicken broth
2 lbs. potatoes, peeled and diced
3 tablespoons butter
1/4 cup flour
3/4 lb. processes reduced-fat American cheese, cubed (Velveeta)
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
Cook ground beef with onion and parsley. Drain well. Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender. Melt 3 tablespoons butter in a non-stick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2-3 minutes or until flor is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Whisk in cheese and next 3 ingredients just until cheese melts.
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