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.
This recipe is from Veronica Snyder of Waterbury, Connecticut.
1/4 cup white wine or 1/4 cup chicken broth plus 1 T lemon juice
2 T canola oil, divided
1 T soy sauce
1 T minced fresh rosemary or 1 tsp dried rosemary, crushed
3 garlic cloves, minced
1 tsp sugar
1/2 tsp pepper
6 boneless skinless chicken breast halves (4 oz each)
1/4 tsp salt
Hot cooked rice and fresh rosemary, optional
In a large resealable bag, combine the first 6 ingredients; add chicken. Seal bag and turn to coat; refrigerate at least 1 hour.
Drain and discard marinade. Sprinkle chicken with salt. In a large nonstick skillet, cook chicken in remaining oil over medium-high heat for 15 minutes or until juices run clear. Serve over rice and garnish with rosemary if desired.
This recipe is another condensed soup confession. But again, tomato soup doesn’t count. Right?
In a skillet, brown 4 boneless, skinless chicken breasts.
can condensed tomato soup
1/4 cup water
1 T brown sugar
1 T white vinegar
Cover and simmer until done.
15 1/4 oz can sliced or halved peaches, drained
1/2 cup marshmallow creme
3 oz package cream cheese, cubed
1/8 tsp ground nutmeg
Assorted fresh fruit
In a blender or food processor, combine the first 4 ingredients; cover and blend until smooth. Serve with fruit.
I found this super easy recipe on www.familyfun.go.com while searching for Valentine desserts. The conversation hearts in the photo look great, but I used Valentine-colored M&M’s instead. (That’s what happens when you wait until February 14 to buy conversation hearts: they’re all gone.)
Dark Chocolate Layer:
1 1/4 cups semi-sweet chocolate chips
1/2 cup sweetened condensed milk
dash of salt
White Chocolate Layer:
1 1/4 cups white chocolate chips
1/2 cup sweetened condensed milk
dash of salt
1. Line an 8″ square pan with foil. Set aside.
2. Microwave the ingredients for the dark chocolate layer for 30 seconds. Stir and then microwave for another 30 seconds. Repeat until smooth. Spread over foil-lined pan.
3. In another dish, microwave the white chocolate ingredients in the same way, only stop every 20 seconds instead. (White chocolate tends to scorch.) Spread over dark chocolate layer.
4. While fudge is still warm, carefully score into 1″ pieces with a knife. Press a conversation heart or M&M onto each scored square.
5. Refrigerate at least 2 hours or until firm.
6. Carefully lift out the block of fudge and peel off the foil. Cut onto the scored lines. Place each square of fudge in a mini muffin cup or wrap in colored cellophane with twist ties or pipe cleaners at the ends.