Quick Pantry Chili

Quick Pantry Chili




2 cans diced tomatoes

2 cans beans (what ever you have on hand)

1 can beef broth

1 can of water

1/2 -1 lb of browned hamburger (I cook mine ahead and freeze after is is cooked so it is ready to go fast)

Chili Powder I used about 3 TBS but do it to your taste

Pepper & Garlic Salt to taste ( I did not use salt since I used canned beans that have some salt in them already)



put everything in a pan and simmer for about 30 mins.

Cajun Chicken Noodle Soup

We had this tonight --- found it on this site http://stolenmomentscooking.com/cajun-chicken-noodle-soup/(which I LOVE) I used Hot breakfast sausage that I had in the frezzer




Cajun Chicken Noodle Soup

•1 onion
•3 cloves garlic
•1 green pepper
•4 carrots
•3 celery stalks (I did not have any so I used some celery flakes and celery salt)
•1/2 lb. sausage (smoked, chorizo or andouille) --(I used HOT breakfast sausage)
•1 T. oil
•Salt and pepper, to taste
•6 c. chicken stock
•1/2 lb. boneless, skinless chicken breasts
•1 T. Cajun/blackening seasoning, more or less to taste
•2 c. mini bow-tie pasta (or other pasta shape)

Dice onion, garlic and green pepper. Peel carrots and slice. Slice celery. Place all the veggies in a baggie or covered bowl and refrigerate until using. Cut sausage in half lengthwise and slice; refrigerate.

+ 20 – 30 minutes simmer time Heat oil in a large stock pot. Add veggies and season to taste with salt and pepper. Cook for 2 minutes. Add sausage and cook for 3 minutes. Pour in chicken stock and add chicken. Bring to a boil, reduce heat to low and simmer for 20-30 minutes, until chicken is fully cooked. Skim foam from the surface as needed.

+ 15 – 20 minutes simmer time Remove chicken and shred. Add back to the pot along with the Cajun seasoning and noodles. Increase heat to bring the soup back to a boil. Reduce heat and simmer, stirring occasionally, until the noodles are tender, about 15 to 20 minutes. Adjust Cajun seasoning as needed before serving

Chicken Sate & Egg Drop Soup

 Chicken Sate is GREAT It was on the old blog but in a very long post, it is and very easy I served it with egg drop soup (recipe also below) and fried rice  I have made these several times and after pulling them out today I might just have to fix it tonight :)

CHICKEN SATE

from Familyfun.com if you want a a picture to to print. I took a picture once when I made it but I can't find it now.

RECIPE INGREDIENTS:

Chicken and Marinade

1/4 cup soy sauce

1/4 cup fresh orange juice

1 tablespoon honey

1 tablespoon vegetable oil

1 to 2 garlic cloves crushed

1 teaspoon sesame oil (I JUST USE VEG. OIL SINCE SESAME IS HIGH IN PRICE)

1 1/2 pounds boneless chicken, cut into 1-inch cubes

Saté Sauce

3/4 cup chicken broth

1/4 cup fresh orange juice

1 tablespoon soy sauce, or to taste

1 garlic clove, crushed

1 tablespoon sugar

1/4 cup smooth peanut butter

2 scallions, chopped (optional)

1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl. 2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through. 4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved. 5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes. 6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.


EGG DROP SOUP

SUPER EASY TAKES MAYBE 10 MINS.



RECIPE INGREDIENTS:

4 cups chicken broth

3 tablespoons water

1 tablespoon cornstarch

1 egg, lightly beaten

10 to 12 fresh snow peas (I USED FROZEN REGULAR PEAS SINCE THAT IS WHAT I HAD AND WORKED GREAT)

1 green onion, finely sliced

1/4 cup finely chopped ham (optional)

1. Bring the chicken broth to a simmer in a 2 1/2- to 3-quart saucepan over medium-high heat. In a separate bowl, combine the water and cornstarch, then stir the cornstarch mixture into the simmering broth. 2. Bring the broth to a boil, then remove it from the heat. Slowly pour in the egg and gently stir it with a fork in one direction only, stirring slowly for long strands of egg, more rapidly for thinner shreds. Add the snow peas, the green onion, and the ham, if desired. Let the soup stand for a few minutes before serving. Serves 4.

Taco Soup

Taco Soup


I put this in my crock pot for about 4 hours on high or you can cook on the stove for aboug 30 minutes

Just mix all and cook. We like topped with cheese and or sour cream an chips

1 lb ground beef browned

2 can chopped tomatoes,

1 can red kidney beans, undrained

1 can pinto beans,

undrained1 can white corn,

drained1 package taco seasoning

1 package ranch dressing mix (have taco and ranch in bulk, I used 1/4 cup of each)

1 can beef broth

garlic to taste

Chicken Pot Pie Soup

Fixed this soup this week it was pretty good you will need to add salt pepper garlic etc, since it is not in the recipe. I keep it pretty bland since we are under the weather. I also wanted to do it gluten free so used GF baking mix and cornstarch instead of the flour and mine is still pretty thin. I would like it more stew like.




I boiled 6 chicken legs (bone and skin on, I like this for recipes like this since they are so much cheaper) the ends of the carrots, and celery, and some garlic to make stock while cooking the chicken.

got this here http://wholesomemommy.com/chicken-pot-pie-soup/



Chicken Pot Pie Soup


2 Tbsp butter

1/2 onion, chopped

4 – 5 large carrots, chopped

1 stalk celery, chopped

1/4 cup of flour

3 boxes of chicken stock (or homemade equivalent)

1 bag of frozen mixed vegetables (peas, corn, carrots, etc)

1 bag of frozen corn

1 bag cut frozen green beans

1/2 bag of frozen peas

1.5 lbs of cooked chicken, shredded
2 sheets of puff pastry

Heat oven to 400 degrees.

Melt the butter and saute the carrots and celery for a few minutes, then add the onions to the pot. Saute all these veggies until semi-soft. Add flour, stirring for 1 minute.



Add chicken stock and bring to a boil. Add all frozen veggies and cook until the veggies are done.


Meanwhile, unfold the puff pastry sheets and cut each sheet along the folds. Then quarter crosswise to make 12 rectangles per sheet (24 little puff pastry “biscuits”). Place puff pastry on ungreased baking sheet. Bake for approximately 12 minutes or until puffed and golden.


Add shredded chicken to the soup and then turn soup off. Serve with puff pastry on top or on the side.

Cooking chicken and making broth.

 Veggies for soup, I also added a can of green beans (drain and chopped) since I was out of frozen. I also added a handful of rice since I did not have as many veggies on hand as needed.

Spicy Black Bean soup

This is from Everyday Food but could not find it on the website yet. It is good, and I would serve with other Mexican type dishes but not as the main dish Harrison LOVED it.

1 pound dried black beans, soaked overnight and drained
1 large onion diced
2 jalapenos, minced
1 TBS olive oil
4 garlic cloves minced
salt and pepper to taste
2 teaspoons ground cumin

1. in saucepan cover all ingredients, cover with water bring to a boil then reduce and simmer for 50 mins. (I sauteed the onion, garlic, and peppers a few mins before adding beans and water)

2. add 2 cups broth ( i used chicken broth)
1 TBS cornstarch
2 TBS lime juice

3. cook about 20 mins. then puree 2 cups of soup in blender and return to soup.

I served with sour cream and tortilla strips but avocados and fresh onion would be great

Easy Potato-Sausage Soup

Easy Potato-Sausage Soup (don't know where I got it but think it is from www.stolenmomentscooking.com one of my fave blogs)

This is SUPER EASY all in one pot, John LOVED it, I liked it but not as much as John.

1/2 lb pork sausage
16 oz frozen has brown potatoes
1 large onion, chopped
14 1/2 oz can chicken broth
2 cups water
1 can cream of celery soup
1 can cream of chicken soup
2 cups milk

Brown sausage in large pot, and drain when done and return to pot.
Add potatoes and next 3 ingredients to sausage, bring to a boil.
Cover and reduce heat and simmer for 3o mins.
stir in soups, and milk, cook until thoroughly heated.