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Archive for the ‘Lunch/ Dinner’ Category

Healthy Green Pepper Stew with Potatoes

Serves 4

Ingredients:

  • 1 onion, [chopped]
  • 4 tablespoons shortening
  • 2 cups water
  • 2 green peppers, [chopped]
  • 2 tomatoes, [chopped]
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium sized potatoes, [diced]
  • 2 tablespoons flour

What to do:

  1. Brown onion in shortening.
  2. Add water, peppers, tomatoes, salt and pepper.
  3. Cook for 20 minutes.
  4. Add potatoes and cook until potatoes are soft but not mushy.
  5. Mix flour with small amount of water.
  6. Add just enough to vegetables to thicken.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Delicious Zucchini Cold Soup Recipe

Serves 6-8

Ingredients:

  • 2 cups grated zucchini
  • 2 cups water
  • 1 tablespoon dried minced onion
  • 2 chicken bouillon cubes
  • Grated pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dillweed
  • 1/2 teaspoon nutmeg
  • 1(13-ounce) evaporated milk
  • 1/2 cup water
  • 2 tablespoons cornstarch

What to do

  1. In a 2-quart casserole combine zucchini, water, onion, bouillon cubes, pepper, garlic powder, dillweed, and nutmeg.
  2. Microwave for 8 minutes on HIGH.
  3. Puree in blender. Pour back into bowl.
  4. In a small dish combine the com starch with the 1/2 cup water: mix well.
  5. Pour into the puree, add the can of milk, and microwave the entire mixture until thick, for 5-8 minutes on HIGH.
  6. Refrigerate to cool. Serve as a cold soup with garish of paprika and parsley.

Category:

Lunch/ Dinner, microwave cooking, Recipes, Soup, Chowder, chili, stew

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Delicious Creamy Spinach Soup Recipe


Serves 8

  • 2 tablespoons butter
  • 1 leek, chopped, or 6 to 8 green onions, cut in 1-inch pieces
  • 1 clove garlic, cut in half
  • 1 can (13-3/4 ounce) chicken broth
  • 2 packages (10-ozs. each) fresh spinach, cleaned
  • 1 medium potato, shredded
  • 3 cups milk
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • Pepper
  • Sour cream (optional)

Directions:

  1. In a 5-quart Dutch oven, melt butter over medium heat; sauté leck and garlic until tender, but not browned.
  2. Add 1/2 cup of chicken broth, spinach and potato.
  3. Simmer, covered, over medium heat, stirring occasionally, about 15 minutes.
  4. In bowl of food processor, place chopping blade; add spinach mixture.
  5. Process just until blended.
  6. Carefully return spinach mixture to Dutch oven.
  7. Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
  8. Cook, covered, over medium heat for 15 minutes or until hot.
  9. Season with salt and pepper as desired.
  10. Garnish with dollop of sour cream.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Healthy Chicken Soup: A Family Recipe

Chicken Soup is a comfort food. Nothing is better than home cooked chicken soup when it is cold outside or you are feeling under the weather.

Serves 12

Ingredients:

  • 2 large or 4 small boneless chicken breasts
  • water
  • Salt and pepper to taste
  • 2 cloves garlic, chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 small onion, chopped
  • 2 big or 4 small potatoes
  • 2 chayote [what is a chayote?]
  • 1cup mushrooms
  • 1 cup green peas
  • 1/2 cup corn
  • 1/4 cup Bell pepper
  • 1/4 cup chopped fresh basil or parsley for garnish
  • 2 tablespoons tomato paste
  • 6 eggs

What to do:

  1. Place the chicken in a large pot. Cover with water.
  2. Add a little salt, pepper, and the garlic.
  3. Boil the chicken.
  4. Remove the chicken and cut into small cubes.
  5. Add in the carrots, celery, onion, bell pepper, chayote, and potatoes to the water. Add enough water to cover the vegetables.
  6. Bring the water back to a boil.
  7. Turn the heat down to medium and cook for about 20 minutes until the vegetables are tender.
  8. Add the chicken back in to the pot.
  9. Add the mushrooms, tomato paste, corn, and peas to the pot.
  10. Add more water if needed to cover the top of the food.
  11. Bring the water back to a full boil.
  12. Cook for about 10 minutes more.
  13. Add the 6 eggs 1 at a time. You are basically poaching the eggs. (How to make poached eggs)
  14. When the eggs are done, add salt and pepper to taste.
  15. Add fresh basil or parsley for garnish.
  16. Serve and enjoy.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Creamy Pumpkin Mushroom Soup Recipe


Serves 4-6

Ingredients

  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons butter or margarine
  • 2 cups chicken broth
  • 1-1/2 cups mushrooms, sliced
  • 1/2 cup rice, uncooked
  • 1/4 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon tarragon or fennel seed
  • 1 (16 ounce) can pumpkin
  • 2 tablespoons margarine
  • Salt and pepper to taste
  • Milk if you desired

What to do

  1. Sauté celery and onion in margarine, while potatoes are cooking.
  2. Mash potatoes and add all ingredients.
  3. Add a little milk, if a thinner soup is desired.
  4. Bring to a boil and remove from heat.
  5. This is a delicious and rich-tasting soup made with evaporated milk.
  6. Try it, you’ll like it!

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Delicious Carrot Soup Recipe for Healthy Eating

This carrot soup recipe yields 11 cups, using butter, onion, carrots, braised vegetables, and water, simmered for 40 minutes, and optionally garnished with thyme.
Makes 11 cups

Ingredients:

  • 1/4 cup butter or margarine
  • 1 large onion, chopped (about 1 cup)
  • 4 large carrots, chopped (about 4 cups) 1 tablespoon sugar
  • 4 cups of Braised vegetables with juice
  • 2 cups water
  • Pepper to taste
  • Garnish; sprigs of fresh or dried thyme (Optional)

Directions:

  1. In large pot melt butter.
  2. Add onion and cook 5 minutes over medium heat until translucent.
  3. Add carrots and sprinkle with sugar.
  4. Cook and stir 1 minute.
  5. Add braised vegetables with juice and water.
  6. Bring to boil.
  7. Reduce heat, cover, and simmer 40 minutes or until carrots are very tender.
  8. Skim off any surface fat.
  9. Purée soup in blender or leave them whole.
  10. Season with pepper.
  11. Sprinkle with thyme leaves for garnish if desire.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Quick and Easy Cream of Broccoli Soup Recipe

EASY CREAM OF BROCCOLI SOUP
Makes 8 cups
This easy cream of broccoli soup recipe combines frozen broccoli, cream of mushroom soup, milk, butter, and seasonings for a delicious dish.

Ingredients:

  • 2 (10 ounce) packages frozen chopped broccoli
  • 2 cans cream of mushroom soup
  • 2-2/3 cups milk
  • 3 tablespoons butter
  • 1/2 teaspoon tarragon or basil
  • Dash pepper

Directions:

  1. Cook broccoli until tender.
  2. Drain well.
  3. Add remaining ingredients and simmer over low heat until thoroughly heated.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Hearty Cabbage Beef Soup Recipe

CABBAGE BEEF SOUP

Ingredients:

  • 1/2 pounds stew meat, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 4-5 medium carrots, sliced
  • 1 cup chopped cabbage
  • Pinch of oregano
  • 1 tablespoon Worcestershire sauce
  • 1 (20 oz can) Italian style tomatoes
  • 1 beef bouillon cube

Directions:

  1. Place meat in 3-quart pot and cover with cold water.
  2. Add salt, pepper, and bay leaves.
  3. Bring to boil; then turn heat to low.
  4. Add celery, onion, carrots, and cabbage.
  5. Simmer 2-1/2 hours or until meat is tender.
  6. Remove bay leaves.
  7. Cut meat into small pieces and return to pot.
  8. Add oregano, tomatoes, Worcestershire sauce, and bouillon cube.
  9. Simmer 30 minutes.
  10. Serve.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew

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Winter Chowder Recipe: Creamy & Hearty Comfort Food

Ingredients:

  • 1-pound dried lima beans
  • 1 large onion, chopped
  • 2 large ribs celery, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 teaspoon salt
  • Pepper to taste
  • 3 cups heavy cream
  • 16-ounce can Italian tomatoes
  • 16-ounce can corn
  • 1/4-pound sharp Cheddar cheese. grated

Directions:

  1. Rinse dried lima beans and soak in 6 cups water for 6 hours or overnight.
  2. Drain and cook beans for about 1 hour in large pot with 6 cups fresh water.
  3. In a large saucepan, sauté onion and celery in butter until slightly tender:
  4. Thoroughly blend in flour, salt and pepper.
  5. Add cream and bring to a gentle boil.
  6. Add beans and their liquid.
  7. Add remaining ingredients.
  8. Bring to a boil again.
  9. Adjust seasonings before serving.

Category:

Lunch/ Dinner, Recipes, Soup, Chowder, chili, stew, winter

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Easy Cornbread Chicken Casserole Recipe

Ingredient

  • 4 cups cooked cornbread, crumbled
  • 1/4 cup bell pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup celery, chopped
  • 1 1/2 cups coarsely chopped cooked chicken
  • 1 can cream of chicken soup,
  • 1 1/2 cups chicken broth

What to do

  1. Combine cornbread, bell pepper, onion, and celery.
  2. Mix well. Place half of this mixture in a 2 quart buttered casserole dish.
  3. Spread chicken over top of cornbread layer.
  4. Combine soup and chicken broth and pour over chicken.
  5. Place remaining cornbread mixture over this; down with spoon.
  6. Set aside while you preheat the oven to 350 degrees.
  7. Bake, uncovered, for 45 minutes. press

Category:

Lunch/ Dinner, Recipes

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