I forgot to type up this E-mealz recipe before their post was removed. We loved it, and it was not very spicy so it was suitable for young kids. I’ll do my best to remember it here:
In a crockpot combine:
1 lb dried red beans
16 oz sliced smoked sausage
1/2 onion, chopped
2-3 ribs of celery, chopped
2 bell peppers, chopped (the recipe called for one red and one green, but I used two red)
1 Tablespoon Creole seasoning
1/8 tsp salt
1/4 tsp pepper
7 cups water
Cook on high for seven hours.
Serve with rice and cornbread. Delicious!
I got this recipe off of e-mealz.com. It was not spicy, which is good in our home with small kids. I’m sure you can alter the recipe in a number of ways to make it spicier. I served it with cheese quesadillas to dip in the soup.
In oil, saute until tender 1 cup of each:
Add a couple cloves minced garlic, a tiny bit of salt, and a bit of pepper.
Pour in 4 cans chicken broth (I used one box of chicken broth, which is really only 4 cups) and bring to a boil.
Add a can of diced tomatoes, a can of diced tomatoes with green chilies, a packet of taco seasoning, and 1.5 lbs cooked and diced chicken breast.
Cut 8-10 corn tortillas into pieces and stir into soup. Let boil for 20 minutes until tortillas are incorporated into soup. Stir occasionally.
Lower heat and add 8 oz shredded cheese (I used two big handfuls of shredded cheddar) and simmer for 10 minutes.
Add 1 cup milk and simmer for another 10 minutes.
This recipe is from http://E-mealz.com, and despite the many canned foods involved I really liked it. We cooked up a side of cornbread to go with the soup.
1/2 cup chopped onion
1 t minced garlic
2 T oil
2 cans chicken, drained
1 pkg fajita seasoning
15 oz can whole kernel corn
15 oz can black beans
14.5 oz can Mexican stewed tomatoes
4.5oz can chopped green chilies
3 cups water
1 bag “ready rice,” Spanish-style (I couldn’t find that, so I used “ready rice” in long grain)
10.75 oz can cheddar cheese soup
Saute onion and garlic in oil until tender. Add chicken and fajita seasoning; mix well. Add corn, beans, tomatoes, chilies, water, and rice. Bring mixture to a boil. Reduce heat; cover and simmer 5 minutes. Stir in cheese soup and heat through.
Thinly sliced prosciutto
Bread (French or sourdough would be best, but any sandwich bread will do)
Put the first three ingredients in the sandwich and then cook with butter like a grilled cheese sandwich. (It is okay to eat the rind of brie, but personally we don’t like it.)
I’ve also seen a similar recipe that used blue cheese in place of the Brie. So do what suits you!
1 roll of frozen bread dough, defrosted & at room temperature, or Trader Joe’s pizza dough
1 stick butter, melted
1/2 cup sugar & 1 tsp cinnamon mixed together
Spray clean countertop with Pam. Roll dough to about 1/4″ thickness or 9×13″. Brush liberally with melted butter. Sprinkle liberally with cinnamon-sugar. Roll up dough, jelly roll-style. Slice into 12-14 slices. Place rolls into a greased pie pan or baking pan and let rest for about 20 minutes or so, covered with a towel. Brush tops of cinnamon rolls with butter and bake at 375 for about 18-22 minutes, until lightly browned.
*If using Trader Joe’s whole wheat pizza dough, try using brown sugar instead of white sugar with the cinnamon. Also, cook at 400 instead of 375.
10 oz package frozen spinach
1 cup cooked long grain rice
1 cup shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 T finely chopped onion
2 T minced fresh parsley
2 T butter, softened
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp dried thyme
1/8 to 1/4 tsp ground nutmeg
Cook spinach according to package directions; drain well. Add the remaining ingredients; mix well. Transfer to a greased 1-quart baking dish. Cover and bake at 350 for 20 minuets. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.
Remember the other day when I said I draw the line at cooking with cream of mushroom soup? Well, not in this recipe. For whatever reason, it just isn’t Thanksgiving-Christmas-Easter without it.
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 tsp soy sauce
4 cups cooked cut green beans (this is the one & only time of year we use canned green beans)
1 1/3 cups French fried onions (the more the better)
MIX soup, milk, soy sauce, pepper, beans and 2/3 can onions in a 1 1/2 quart casserole.
BAKE at 350 for 25 minutes.
STIR and sprinkle with remaining onions. Bake 5 minutes.
Some tips: If you’re going to do it wrong (making & eating this unhealthy monstrosity), do it right. Don’t make it soupy! And for goodness sake, please cover the entire casserole with the French fried onions and not just the edges.
Please enjoy this Friends video where Joey says, “If you’re going to do it wrong…do it right.”