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Mexican Chicken Tortilla Soup 

Mexican Chicken Tortilla Soup 

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Preheat oven to 375 degrees

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • FOR THE GARNISHES:
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro
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Ham and Potato Soup

Ham and Potato Soup

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Combine the potatoes, celery, onion, ham and water in a stockpot

  • 3 1/2 cups peeled and diced tomatoes
  • 1/3 cup diced celery
  • 1/3 cup finely diced onion
  • 3/4 cup diced ham
  • 3 1/4 cups water
  • 2 T chicken buillion granules
  • 1/2 t salt
  • 1 t ground pepper
  • 5 T butter
  • 5 T flour
  • 2 cups milk
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Minestrone with Italian Sausage

Minestrone with Italian Sausage

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In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain

  • 1 pound bulk Italian sausage
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium leek (white portion only), chopped
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1/4 pound fresh green beans, trimmed and cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 3 cups shredded cabbage
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/2 cup uncooked small pasta shells
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 3 tablespoons minced fresh parsley
  • 1/3 cup grated Parmesan cheese
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Chicken Pot Pie

Chicken Pot Pie

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Preheat the oven to 400 degrees F

  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 6 tablespoons flour
  • 2 cups chicken stock
  • 1 cup half and half
  • 2 cups diced potatoes, blanched
  • 1 cup diced carrots, blanched
  • 1 cup sweet peas
  • 2 cups shredded chicken, cooked
  • 2 tablespoons finely chopped parsley
  • 1 frozen double pie crust
  • Salt and pepper
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Classic Chili

Classic Chili

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In a 4-quart dutch oven cook ground beef, onion, sweet pepper, and garlic until meat is brown and and onion is tend...

  • 1 1/2 lb lean ground beef
  • 2 c chopped onion (2 large)
  • 1 c chopped green sweet pepper (1 large)
  • 4 cloves garlic, minced
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) chili beans, drained
  • 2 cans (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 tsp barbecue sauce
  • 1 tsp steak sauce
  • 1 Tbsp worchestershire sauce
  • 1 c water
  • 2 Tbsp chili powder
  • 1 tsp sugar
  • 1 tsp dried basil, crushed
  • 1 1/2 tsp ground cumin
  • 1/2 tsp black pepper
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Sloppy Joes

Sloppy Joes

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In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids

  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup ketchup
  • 3 teaspoons brown sugar
  • salt and pepper to taste
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Old-Fashioned Vegetable Beef Soup

Old-Fashioned Vegetable Beef Soup

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In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown

  • 1 lb beef stew meat, cut into bite-sized pieces
  • 1 onion, chopped
  • 3 celery ribs, chopped
  • 2 carrots, chopped
  • 2 potatoes, peeled and cut into bite-sized pieces
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 (14 ounce) cans diced tomatoes
  • 3 1/2 cups beef broth (or 2 14-oz cans)
  • 2 bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons cooking oil
  • 4 cups water
  • 2 teaspoons hot pepper sauce
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Spaghetti with Meat Sauce

Spaghetti with Meat Sauce

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In large, heavy stockpot, brown Italian sausage, breaking up as you stir

  • 2 lbs Italian sausage, casings removed (mild or hot)
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine (a good Cabernet!)
  • 1 lb spaghetti
  • parmesan cheese
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

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Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend

  • 2 (1 pound) pork tenderloins, trimmed
  • Spice Rub:
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Glaze:
  • 1 1/2 cups apricot preserves
  • 1/2 cup barbecue sauce
  • 1 teaspoon grated ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot sauce
  • 1 tablespoon chopped cilantro
  • 1 lime, juiced
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Stove Top Stuffing

Stove Top Stuffing

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Dice bread ends and measure about 4 1/2 cups

  • 9-10 bread end pieces
  • 3 tbsp. butter
  • 1 stalk celery, chopped
  • 1/2 med. onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp. freshly chopped parsley
  • 1/2 tsp. sage
  • 1/4 tsp. marjoram
  • 1/8 tsp. pepper
  • 1 c. boiling water
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