White Chili

This recipe should make Jillian proud - always our goal for Tuesdays!  And, I've made this recipe as a "planned holdover" going with the potato tomorrow.  Nice planning.  Be sure to eat an appropriate amount of chili  - a problem many of us have.  I did take this recipe off the internet because I can't find the one I've made before ... this recipe sounds really good, with a good array of spices to keep it interesting from start to finish.  Sometimes white chilies aren't as "hot" as red, but this one holds good potential... let's see what happens.

Ingredients

1/2 lb white beans, soaked overnight in water, drained (or 1 can cannelli beans & 1can Northern White)
6 cups turkey stock
2 cloves garlic, minced
1 medium onions, chopped (divided)
1 Tbsp olive oil
1 jalapeño or serrano pepper, stem and most seeds removed, chopped (optional)
2 teaspoon ground cumin
2 teaspoon dried oregano
Pinch of ground cloves
1/2 tsp cayenne pepper
2 4-ounce cans chopped green chilies
4 cups diced cooked turkey
Salt to taste (about 1 tsp)

Possible Garnishes and extras
1 1/2 cups grated Monterey Jack cheese
1/3 cup (loose) chopped cilantro
1/4 cup chopped green onions
1 avocado, pitted, peeled, and chopped (or guacamole)
Chopped tomatoes or salsa
Corn tortilla chips and/or fresh warmed flour tortillas

Combine beans, turkey stock, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 1 to 3 hours or more. (Depending on the type of white beans you are using. Cannelli beans are tender and tend to cook rather quickly. Navy beans take longer.) Add additional water (or watered-down stock), if necessary.

Heat olive oil in a skillet on medium heat, cook chopped jalapeno (if using) and remaining onions in oil until tender. Add green chilies and seasonings and mix thoroughly. Add to bean mixture. Add turkey and salt to taste, and simmer for 10 minutes or more (up to an hour) until the beans are thoroughly soft and the stew has thickened.

Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped green onions, and/or avocados. Serve with fresh warmed flour tortillas or tortilla chips.



Serves 4 PLUS about 2 to 3 cups of leftovers.

Here's the blogsite I got the recipe from...but as you've come to expect, I modified it a bit.
http://simplyrecipes.com/recipes/turkey_white_chili/

Green Chili!

Oh, this is so good.  I made it for the first time about a year ago and froze extras in 1 cup containers - then I hid them from Joe so I could have it!  Is that bad?  Don't tell him :-)  Really, I do love this chicken based chili and have been waiting a long time to share it with you.

I know you will find this hard to believe, but really, I did find Hominy in a 28 ounce can AT ALDI a few weeks back!  I hope you were able to find it too!  It was only like 90 cents or something, which makes me EVEN HAPPIER!  I do hope you enjoy this soup/chili as much as I do!

8 cups chicken broth
1 onionk finely chopped
2 lbs chicken breast (approx)
2 cans green chilies
6 cloves minced garlic
1/2 cup chopped fresh cilantro
1/2 tsp ground cumin (or more :-) )
1 28 ounce can white hominy, drained

1 cup Aldi's fresh salsa - or a cup of diced tomatoes
1/2 cup sour cream

in a large pot, combine chicken broth, onion and chicken breasts.  Heat to boiling over high heat - reduce heat to low and simmer until the chicken is no longer pink - about 20 minutes (this is called poaching!).  Remove chicken from broth with a couple forks or something - you're saving the juice!  Set the breasts aside to cool.

Add chilies, garlic, cilantro, cumin, and hominy.  Heat over low heat - simmering for a while!

when the chicken is cool, shred it by pulling two forks across the meat.  Add the meat back to the broth and simmer for about 40 minutes longer.

Spoon a portion of soup/chili into a bowl - a portion is about 1 1/4 cups.  Top with 2 Tbsp salsa or diced tomatoes and 1 Tbsp sour cream.

If you want some add'l carbs, serve a corn or flour tortilla alongside.  you can also make "chips" of the tortilla and dip them.  
MMMMM.

Roasted Corn and Pepper Soup

Here's another "researching" recipe ... we found this recipe just like you found it... while searching the web for something that sounded irrestiably good!  We hope we enjoy it!  But really, read the ingredients, what's not to LOVE?  And there are only about 150 calories in a 2 cup serving!  YUM!  Serve it with a side salad and a regular size serving of crusty bread and it's a full meal.  you could also, of course, pair it with meat of your choosing - fish or chicken, probably even burgers or even a steak.  It's a very versatile soup!

Roasted Corn and Pepper Soup


This is a great recipe when the garden is overflowing. (but if it's the dead of winter, we've got alternatives!)

INGREDIENTS

4 ears yellow corn, shucked OR a pound of frozen corn kernels

3 bell peppers, (red, orange or yellow) OR 1 jar roasted peppers packed in water

5 Roma tomatoes, peeled, de-seeded and chopped  OR 1 1/2 cups of diced tomatoes, drained

1 T olive oil
1 large white or yellow onion, finely diced
pinch red pepper
1/4 t cumin, ground
1/2 t dried thyme
1/4 t black pepper
16 oz chicken broth, low sodium
1 T chives, chopped (optional)

DIRECTIONS

Roast the corn and peppers over a grill set on medium heat or in a 400 degree oven until the kernels just start to brown and the skin of the peppers starts to char. Place the peppers in a paper bag or in a bowl covered with a kitchen towel. Allow the peppers to steam for 10 minutes. While the peppers are steaming, allow the corn to cool to the touch. Using a knife and slicing away from you, remove the kernels from the cob. (if using frozen corn, follow the same directions, but spread the kernels out into a single layer on a dark baking sheet and bake as outlined herein).  Remove the charred skin from the peppers and chop them.

Heat a large stock pot or saucepan over moderate heat. Add oil and once hot, add onions. Cook onions for 3-4 minutes. Add remaining vegetables and spices. Cook for 2-3 minutes. Slowly add stock and simmer for 20 minutes. Puree approximately half of the soup with an immersion blender or in food processor - mix the puree and the "chunky stuff" together and serve.  You can also puree all of the soup - it's your choice!

Make four two-cup servings.

Southwestern Blackbean Soup $4.35

Kim and I make this Southwestern salad that I absolutely love! It is absolutely in my top 10 faves of the past year, and when I have an opportunity to make the salad ie if Im having a party, or going to a pot luck dinner, I always bring the salad because in this year of blogging we cant have any repeats for dinner, and its a rule we are trying to stick to, but I really enjoy this salad, so I find reasons to make it. So when I stumbled accross this recipe for Southwestern blackbean soup and noted many like ingredients, I was sold. We made black bean soup a few weeks back, but this version is very different, the corn added to the beans gives the soup a much chunkier stew like consistency and the taco mix kicks up the flavors a notch and gives it the southwestern flair. Cheese and/or sour cream optional, but not necessary, the soup is that good on its own.

2 cans Black Beans 15 ounces(drained) $1.38
1 can corn 15 ounces .69
1 can diced tomato 15 ounces .69
1 can chicken broth low sodium .89
1 tablespoon olive or canola oil .30
2 tsp dried onion .20
1 tablespoon taco mix.15
pepper .05

heat oil in soup pot on low
add onion, saute a few minutes
add broth, one can beans, taco mix, and saute 5 minutes
in food processor blend 1 can beans and tomato until it is a smooth, thick puree
add to soup, add pepper to taste
bring to boil, and simmer for 30 minutes

Divide into 8 bowls and serve.

Black Bean Soup $2.26

Well, anyone that knows me, knows I really DISLIKE to see summer end. I have always been a "summer gal", not much appeals to me about the winter-I dont like being cold, I dont like driving in snow, I dont like kids cooped up in the house for 6 months, I dont like kids trecking snow and slush into the house, however, what I do like is nice cozy nights inside the house with my son watching a movie or favorite show, eating something warm and hearty. Soup is what comes to mind and that is really out of character because I am not a big soup person, but a cold night a nice bowl of soup and some crusty bread, that could make me deal with a friged winter nights a little better. So although this september night was 70 degrees, I made Black Bean Soup regardless and although we ate some, I froze the rest because I have been informed black bean soup freezes very well, and so one cold, snowy, winter night we are set for din din.

1 lb Black beans soaked .99 or 2 cans black beans
8 cups water
1 tablkespoon salt .02
1 cup onion chopped .40
1 cup celery .20
2 tbsp olive oil .60
4 cloves garlic .30
1/2 tsp cumin .05

boil beans in water until soft
heat oil in skillet and saute onion, carrot and celery, until onions are golden brown.
Add garlic and cumin and salt
add 1 cup water from beans
drain beans add to saute in a big soup pot
remove half the soup from the pot and blend
pour back into pot and simmer 15 minutes

Cream of Mushroom Soup $4.51

Mushrooms provide a treasure chest full of important nutrients and vitamins. Vitamin B and D, Potassium, and lots of antioxidents. I grew up eating cambells cream of mushroom soup, and upon looking at the label now, there is a ton of ingredients that really dont appeal to me including flour and msg, so I kinda thought I like the idea of homemade mushroom soup because I can control any potentially unappealing ingredients, and just make a light healthy soup.
I chose to use 2% milk and not cream and olive oil in place of butter. When I can, I like to use olive oil in place of any shortenin, the omega 3's are just so good for the body!!
1 lb button mushrooms $1.98
1 can chicken broth .99
1/2 cup milk(skim, or 2%) .20
1 tablespoon olive oil .10
1 small onion diced .30
1 tablespoon dried parsley or fresh parsley .10
2 garlic cloves minced .20
1 tsp salt .02
1 tsp pepper .02
1/4 cup sourcream .60
heat oil in skillet, add onion, saute on medium until glassy

lower heat and add minced garlic saute 10 minutes

add 1/2 tablespoon parsley, mushrooms, and saute for 15 minutes until mushrooms are golden brown
In a soup pot add chicken broth, milk, entire mushrooms mixture, salt and pepper, simmer for 30 minutes
remove from heat and pour entire contents into food processor.
blend for 1 minute until mixture is smooth
add 1/4 cup sourcream and blend for 20 seconds
pour soup back in soup pot once again and simmer another 10 minutes
serve with dollup sourcream on top
sprinkle parsley

Cream of Pea Soup- take two-Walgreens version

So I know I allready made a version of this soup a few months back(Jan or Feb) and it involved many "soup base" items like potatoes, carrots, celery, which obviously when cooking from Walgreens that isnt happening, so the challenge at times is to be able to create something that tastes good without the obvious items.
, so

I wasnt planning on a 85 degree June day to make soup, but while waiting for a perscription and my son and neice were debating which rubberband braclettes to purchase with their $2.00(in change I might add), I perused the staple food aisle at Wags. Staring me in the face was the canned peas, and I thought instantly of Pasta Carbonara with Peas, but I want to save that for a night when Michael is home, and tonight he had a baseball playoff game. I spotted the chicken broth next, and it hit me how much my brother likes cream of pea soup, and I didnt look any further.

I grabbed 2 cans of peas, a can of chicken broth. I had at home all the spices I could need and if I decided to make the soup non vegan, I had bacon left over from my bacon wrapped dates.

Upon examing my spiced, I decided to use dried onion, garlic salt, pepper, and the bacon was a go go.

I thought all and all the soup came out good.

ingredients and recipe:

2 cans canned peas $3.98

1 can chicken broth .99

1 tsp dried onion

2 tsp garlic powder

1 tsp black pepper

2 strips of bacon

1 tsp olive oil
(salt)

cook bacon in skillet, discard 3/4 bacon grease
in soup pot add all ingredients, including bacon and grease
heat on medium for 15-20 minutes, stirring so nothing sticks to bottom of pan
remove from heat, let cool 10 minutes
pour entire content of soup pot in food proccessor or blender
blend until smooth and creamy
pour back in soup pot and heat another 10 minutes
serve



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Eggdrop Soup $1.92

Eggdrop soup or Stratchatelle, is a soup my mom made for me when I was young and not feeling well, and I in turn make if for my son when he isnt feeling well. I think its the soothing broth and the egg which is loaded with protein that provides a big "pick me up". I never followed a formal recipe to make it, so this time I am going to measure it out

Ingredients
4 cups chicken broth$1.18
3 eggs beaten.24
1/4 tsp grated ginger.05
1/4 tsp garlic powder.05
1 tsp soysauce.10
2 small green onions.20
1 tablespoon cornstarch.10

pour 3 1/2 cups chicken broth in a pot and add ginger, garlic powder soy sauce and onion
bring to boil
in bowl combine remaining chicken broth and cornstarch, stir together completely
add mixture to broth, and simmer
slowly add beaten eggs
eggs should form white ribbons

This is usually a soup I like on a cold winter day, but a rainy overcast day will do!!

Tuscan Whitebean Soup $4.96

Im not a big soup fan at all, especially tomato based soups, but whitebean soup is something that is difficult for me to pass up, especially when the soup derives a lot flavor from rosemary(yum, rosemary and whitebeans!) I live in the Chicagoland where April is notorious for not really being "springlike", so the idea of soup doesnt sound crazy, however today is forcasted to reach almost 80 degrees, but I have had this soup on my mind, and the beans are allready soaked from lastnight, so I am going for it today.
The recipe is pretty basic, I am going to make it vegan, but it doesnt need to be. A chickenbroth would work as well as a vegetable broth, and added bacon would give wonderful flavor, but I have a friend who is a vegetarian who is ill, and I am bringing her the bulk of the soup. BTW, the recipe will yield a large pot of soup, therefore cut it in half if 10-12 servings is overwhelming. However, leftovers are always nice too!

INgredients:
2 tablespoons olive oil.20
1/2 onion diced.20
5 stalks celery diced.40
3 garlic cloves minced.20
3 carrots diced.30
5 cups vegetable broth$1.48
1 lb whitebeans$1.98
2 tablespoons rosemary.20
salt and pepper

Soak beans over night, or quick boil- boil water in large pot, add beans for 5 minutes, remove from heat and soak for an hour
in large heavy soup pot heat oil on low and add onions, saute until glassy(about 5 minutes)
add garlic, carrots, onion, celery and saute 10 more minutes
add chicken broth, 3/4 beans, rosemary bring to a boil, lower heat to simmer for an hour, hour and a half.
add salt and pepper to taste
remove from heat
place entire contents of soup pot in food processor or blender, and pulse until creamy
pour back in pot and add remaining beans, heat and serve
top with rosemary sprig and or parm cheese(both optional)
Brought to you by the Fit, Fast & Frugal Foodies

Cream of Green Vegetable Soup... & Egg Salad Sandwich $5.44

What a funny title!.

I've made tons of cream of (insert veggie) soup... I LOVE cream of asparagus, spinach, brocolli, mushroom, etc. soup.  Really, I have, and I do, and I shared my "basic" recipe with you a few weeks ago.  BUT...  I need to introduce a new recipe I found.  Neither Barbara nor I have tried this before, but you see, Barbara has a deep and profound dislike for "butter"... it's like the archenemy in her diet...she's certain that Butter is the source of almost all evil in the food world.  I,  being from Wisconsin, and having grown up in Reedsburg, WI, the "butter capital of the world" when I was growing up, do not think butter to be quite so evil.  I can live without it ... but it's a natural food - it's wholesome, our ancestors have eaten homemade butter for an eternity ... in moderation I have a really hard time thinking that butter is an evil food.  Margarine, in my mind is evil... I avoid it as much as humanly possible - it's not natural, it's artificial and icky... Never-the-less, I'm open minded to Barbara's dislike, and I present to you ... in it's debut to all of us ...

Cream of Green Vegetable Soup - the book we're copying it from says this will feed six

The soup base :
2 1/2 cups chopped onions .60
1 garlic clove, minced .05
3 cups diced potatoes .70
1 cup chopped celery .25
3 cups water

Spinach additions:
10 oz fresh spinach, rinsed, tough stems removed.99
1/4 tsp nutmeg.05
2 tbsp chopped fresh basil or 1 tsp dried.15
1/2 tsp minced fresh thyme (1/4 tsp dried).05

2 cups Buttermilk (2 TBSP vinegar + enough milk to make 2 cups).40

In a soup pot, combine the onions, garlic, potatoes, celery and water.  Bring to a boil, then cover, lower the heat, and simmer for 20 minutes.  Add your chosen combination of green veggies and herbs and simmer for 10 to 15 minutes more, until the vegetables are tender.  Working in batches in a blender or food processor, puree the soup with the buttermilk return it to the soup pot.  Add salt to taste, reheat, and serve.
per 10 oz. serving:  122 calories, 5.5 g protein, 1 g fat, 24.1 carbs, 3.2 g total dietary fiber

We're also recommending Egg Salad Sandwiches:

8 eggs .70
1 tsp prepared mustard.10
2 Tbsp reduced fat mayonnaise (try the kind with olive oil in it if you're shopping outside the Aldi).15
1/2 tsp paprika.05
4 tortillas or pitas or bread .50
put eggs in a pan cover with cold water totally cover eggs, bring to a hard boil over high heat.  Cover, shut off heat, and let sit for 15 minutes.  Drain, cover with cold water, sit for 15 minutes, and remove - refrigerate.

Remove shells from eggs (put them in your garden or plants!)
throw 4 yolks away, but th.e 8 egg whites and 4 egg yolks into a bowl and mash.

Combine with 1 tsp prepared mustard and the desired amount of maonnaise (start with 2 Tbsp).  Mix in 1/2 tsp paprika, and serve on whole wheat bread (or toast!).  I must confess, as you can see in the picture, I used a wrap - it was wonderful!

Tuesday's Santa Fe Chicken Soup $5.08

This isn't from the Jillian Michaels program, but I think she'd approve! Enjoy - get the kitchen cleaned up early, and remember to do pushups or sit ups or some wall sits during each commercial break tonight while watching The Biggest Loser! (I challenge you to hold an elbow plank for one whole commercial! - then work your way to two)

Santa Fe Chicken Soup ($5.08)

1/3 cup Brown Rice (.10)
approx. 1 lb chicken breast (2.00)
1 lime, halved (.29)
2 tsp taco seasoning (.10)
6 corn tortillas (.31)
1 Tbsp Olive Oil (.10)
1 clove garlic, minced (.05)
1/2 onion, chopped (.05)
1 can (4 oz) diced green chilis (.79)
1 box chicken broth or 2 cans chicken broth (1.29)
1-2 cups water

Cut chicken into smallish pieces - approx 1" chunks - cover with lime juice then 1 tbsp taco seasoning. Heat 1 Tbsp olive oil in large pot over medium heat, add garlic and onion, saute until onion is soft - 5 minutes, add chicken and saute another 5 minutes, add chilies and saute an additional 2 or so minutes. Add 2 cans or 1 box of chicken broth, the uncooked brown rice, and the other 1 Tbsp of taco seasoning. Bring to a boil then cover and reduce heat to very low ... leave covered for 40 minutes, then uncover for the last 8 minutes ... soup in an hour!

You'll also need to cut tortilla chips into 1/2 inch strips and bake to crisp - about 15 minutes in a 350 degree oven (you can do this anytime in the cooking process).

To serve, place a few baked tortilla strips in the bottom of bowl, spoon 1/4 of the soup onto the tortillas, then top with a few more tortilla strips, a Tbsp of salsa, and sour cream and cilantro if available!

A perfect meal that needs no side dishes!
YUM

Minestrone Soup $3.38

Minestrone Soup a staple in our home growing up, and a staple in many, many Italian restaurants, however I have never made it before. I checked online for a bunch of recipes, and some are very similar and some vary a lot. i am going to give it a shot, and I may tweak it along the way.

1 medium onion diced .20
2 celery stocks sliced .10
2 carrots diced .10
2 garlic cloves .10
1 medium potato(cubed in small pieces).30
1/4 olive oil.25
2 pieces bacon .20
1 bayleaf .05
1 can 16 oz kidneybeans.99
1 can 16 oz whitebeans .99
6 cups water
2 boulion cubes .10

fry 2 pieces bacon
Heat oil low
add garlic, onion, celery carrot
saute on low until onion glassy
crumble up bacon and add to mix with bacon juice
in a big pot, let 6 cups water come to a boil
add boulion cubes and disolve, add potatoes
add bacon, onions, garlic, celery, carrot and bayleaf to pot, and simmer on low for 40 minutes

remove from heat
strain vegetables, potatoes and bacon(discard bayleaf)
take half that mixture and puree in blender or food processor
add all back in the soup pot
add beans and simmer 20 more minutes
serve

Ill let you know how goes it

This is the Heron version of the soup - we actually enjoyed it a great deal.  We might have enjoyed some spinach in it - but probably only we adults.  Ellie actually enjoyed this soup as well as Joe and I did.  You'll see I needed some color in my soup - my recipe is in the comment section - but then to that I added 1 drained can of tomatoes and 1/2 pound of frozen green beans.  YUMMY!

Cream of Broccoli $1.94

The only difficult thing about making this super easy soup is waiting...
Turning up the heat will not make it cook faster!

Cream of Broccoli Soup
8 ounces broccoli - fresh or frozen .54
4 Tbsp butter .20
1/2 cup flour .15
1 chicken boullion cube .05
4 cups 1% milk .30
1 cup shredded cheddar .70
1 ounce blue cheese (optional)
Total $ 1.94


Wash and chop broccoli into small chunks - soup is an excellent place to use the stem portion of the broccoli - save the flowers for another time and use the stuff you often throw away in the soup.  Place broccoli with a 1/4 to 1/2 cup water in a glass bowl.  Cover with a glass plate and microwave for 5 minutes.  Follow same basic direction if using frozen or cooking stovetop not in the microwave.  The goal is really soft broccoli with about 1/2 or slightly more cup water to add flavor and nutrients to the soup.

In a large pot (minimum 2 1/2 quarts) melt butter over medium heat.  Add flour and boullion cube and stir to a thick goopy paste.  Cook for one minute.  Add four cups of milk.  Heat painfully slowly over medium or even medium low heat stirring at least one time per minute for a minimum of 11 or 12 minutes.  Then add the cheeses.  Cook another two to five minutes.  The soup should be sticking quite well to the back of a spoon by now, then add the broccoli and the water in the bowl to the soup.  Reduce to lowest possible heat setting and stir nearly constantly until ready to serve.  It will thicken more upon cooling.
MOST IMPORTANTLY... DO NOT LET THIS SOUP BOIL.  If you boil the soup at any stage in the process it will seperate, it might taste watery, and it will look icky.  It is edible, but it won't be nearly what you were hoping for.  Patience is key to making this soup.

Chili - - Doc's Chili $5.88

This recipe is adapted from The Biggest Loser books and website - it's called Doc's Chili because apparently the doctor created the recipe and they made it all the time. I don't know any of this for sure because, while I'd do anything to meet Jillian Michaels and Bob Harper too, I'm not about to consume enough of this or any other food to qualify for the show. Instead, I'll do her workouts and eat their food to try my best to look like a Biggest Winner!

Doc's Chili
3 cups chopped yellow onions .60

1 pound lean ground turkey $2.29
2 tablespoons chili powder .10
1 tablespoon chopped fresh oregano (or 1 teaspoon dried) .10
1 teaspoon ground cumin .05
2 tablespoons chopped garlic .10
1 1/2 cups cooked pinto beans (one 15-ounce can, rinsed and drained ) .69
1 1/2 cups cooked black beans (one 15-ounce can, rinsed and drained ) .59
3 cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained) .49
1 cup fat free chicken broth .29

1/2 cup black olives .39
1/2 cup chopped green onions or chopped fresh cilantro .20
$ 5.88
Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Add onion and sauté over medium-high heat until soft and just starting to brown. Add ground turkey and cook over medium high heat, until cooked through; about 6 minutes. Add chili powder, oregano, cumin, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce the heat to a simmer. Cover and let simmer for 20 minutes.

Chili always improves with age, so let it simmer as long as you can!

Serve in about 1 cup size portions. Garnish with olives and green onions or cilantro and serve immediately.

1 cup is 324 calories, 10 grams fat, 28 carbs and 22 protein.
A PERFECT MEAL!

Monday's Chicken Dumpling Soup (made Sunday!) $3.31

Today is one of those "plan ahead" days.  And here in Chicagoland it's cool, windy and rainy.  Emphasis on rainy and icky!  Perfect day for cooking soup!

Here's one of my friends Grandma's recipes (adapted)

Chicken Dumpling Soup

One Whole Chicken cut up, including any "innards" you got

1 large can low sodium chicken broth .69
1 large carrot .20
1 rib celery .25
1 small onion .20
water
fresh ground pepper

3 chicken boullion cubes (or pkgs herb-ox)

3 large carrots, cut into med-thin coins .60
3 ribs celery, cut into med-thin slices .75
3/4 medium onion - cut in medium chunks .20

In medium/large soup pot, place chicken & "parts" and broth along with 1 peeled carrot, 1 rib of celery, and small onion, each quartered.  Fill pot to the top with water - add a few twists of fresh ground pepper.  Bring to a boil, stay close and skim foam from the top.  Do not reduce heat until all foam is removed.  Then, reduce heat and add the boullion/herb-ox.  Simmer at least one, perferrably two hours.  Skim foam as needed.  Remove chicken chunks and veggies. 

Discard veggies and cool chicken so you can seperate.  Add the other veggies and simmer for one to two more hours.  Next add as much shredded chicken as you desire, I recommend part of the dark meat and one of the breasts.  Reserve the remaining meat for another meal later in the week.  (If you made too much broth for the amount of soup you desire, save it for another time when we want chicken broth!)

1/2 hour before eating (on Monday night!), combine:

Dumplings

3 eggs, beaten.27

1/2 c. water

1/4 tsp salt

1/8 tsp pepper

1/2 tsp baking powder.05

1 1/4 cups flour.10

In a medium bowl, combine eggs, water, salt, pepper and baking powder.  Then add flour until dough is very thick.  Bring soup to a boil, Heat small metal teaspoon in soup for 5 seconds, Dip spook in dumplin mix and drop about a teaspoon of dough into soup.  Continue process until all dumplings are in.  Cook about 15 minutes until dumplings are done.

     ~ ~ ~ ~ ~ ~ ~

If you don't like dumplings, or are pressed for time, bring soup to a boil and add Kluski noodles... they're the best in soup like this.  Cook per directions on bag of noodles.

What I really should be showing you here is an empty bowl... that's what we get at the end of one of the soup making nights!  YUMMY!

Total $ 3.31

Stew

Such a boring title for an amazing stew.  Given to me by my old neighbor and good friend, this is one of her best friend's stew recipe.  LOVE IT!  And it's really healthy and low in fat.  High in carbs due to healthy veggies and the protein is all driven by how much beef you add... start with what the recipe calls for and add more next time.  I'm betting there'll be a next time!

Here ya' go...

about 2 Tbsp flour
1 - 1 1/2 lbs stew meat, cubed
2 Tbsp olive oil
1 can tomato sauce (8 oz)
1 1/2 cans water
1 large sweet onion sliced into large pieces
2 cloves garlic, chopped
3 cups potatoes cubed
1 sweet potato cubed
2 cups sliced carrots
1 cup sliced celery
3-5 beef boullion cubes
basil
thyme

1.  Heat oil in large dutch oven type pan over high heat - no smoke
2.  Cover meat with flour in a ziplock or on your cutting board
3.  Brown meat in hot oil, add in onions at end
4.  Once browned...add tomato sauce, water, garlic, boullion, basil and thyme
5.  Bring to a boil, reduce heat and simmer covered for 1 1/2 hours (90 minutes)
6.  Add potatoes, sweet potatoes, carrots and celery.
7.  Simmer, covered, at least another hour... or until dinner time.

~~~~
Now I've never done it this way, but Barbara asked me to suggest a way to make in the crockpot... here's my best guess ... brown the meat as in 1-3.  transfer to crockpot and follow step 4.  heat about 3 -4 hours on low, then follow step 5 and return to low for another 3 or more hours.  Crunchy potatoes in the stew aren't cool...so be sure to allow enough time. Always keep your crockpot covered.

Monday Night Split Pea Soup $5.02

I am going to admit that I am not a soup maker or eater, but my brother made this soup once and it was so thick and creamy and flavorful, I have often thought of it, so my challenge is to make my first successful soup that didnt come from a can or package. My brother said he has made it with either frozen peas or dried peas and said they are both really good. He, being a soup maker, prefers the dried, but I allready bought the frozen, and I can not break my "no going to the grocery store again this week" rule! So here is his recipe using frozen peas, feel free to swap with dried, if you feel it wont be "split pea" without split peas. I can live wth myself using frozen.(:
Recipe:
1 cup chopped carrots .30
1 cup chopped celery .35
1 cup chopped onion .25
1/2 cup chopped asparagus .50
1/2(4 strips) bacon .40
3 tablespoons minced garlic .30
2 tblsp olive oil .25
1 lb frozen peas(or dried).96
2 chicken or vegetable boulion cubes .12
s & p to taste
Total: $ 3.43 with loaf garlic bread $ 1.59, grand total $ 5.02


dice carrots, celery, onion, asparagus
in a large quart sauce pan heat olive oil medium and saute mixture until veggies are soft and onions are glassy.
Rinse and drain peas
dice bacon
add them both to veggie mixture, saute a few more minutes
add 10 cups of water and bouillon cubes, turn up heat and bring lidded pot to a boil, lower heat and simmer on low for 45-60 minutes. Add salt and pepper to taste
remove from heat and puree in blender or food processor, reheat to serve if necessary.
serve with garlic bread

BTW, my brother also said, if a really thick soup is desired, throw in a pealed and cup up potato into the pot with the peas and bacon.

Lazy Day Turkey Chili

TURKEY CHILI

1 lb ground turkey

16 - 24 ounces mild (or medium or spicy) salsa

1 medum onion diced

1 16 oz can light kidney beans drained

1 packet chilli mix

brown turkey on medium heat wth a tablespoon or two extra virgin olive oil or canola oil. Place all ingredients in crockpot for 4 hours or on stove medium heat for 20 minutes.

Remember, chili always enhances with time, so the earlier in the day you knock this off your to-do list, the better!

 
Also, if you want, you can serve with a nice slice of cheddar cheese or a sprinkle of cheese on the chili - my daughter also loves sour cream on her chili!!  and no doubt, my husband will dash it up with some tobassco.  Enjoy - and happy new year!