Broccoli Beer Cheese Soup

Ingredients: 12 servings (3 quarts)
5 celery ribs, finely chopped
3 med carrots, finely chopped
1 small onion, finely chopped
2 tablespoons butter
4 cans (14-1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/2 teaspoon peeper
1/2 cup all purpose flour
1/2 cup water
3 cups (12 ounces) shredded cheddar cheese
1 package ( 8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or non alcoholic beer
optional toppings: cooked bacon, chopped green onions, shredded cheddar cheese, sour cream, and salad croutons

Directions:

in a dutch oven, saute celery, carrots, and onion in butter until almost tender, add broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth: stir into pan. Bring to a boil. Reduce heat and simmer for 30-40 minutes or until thickened and vegis are tender.

Stir in cheeses and beer; cook until heated through and cheese is melted stirring occasionally (do not boil). Serve desired amount with toppings of your your choice. Cool remaining soup; transfer to freezer containers, and freeze for up to 3 months.

TO USE FROZEN SOUP:

THAW IN FRIDGE OVERNIGHT. TRANSFER TO A SAUCEPAN. COVER AND COOK OVER MED-LOW HEAT UNTIL HEATED THROUGH, STIRRING OCCASIONALLY (DO NOT BOIL.)

Taco Soup

Submitted by J.C.

1 LB. GROUND BEEF OR TURKEY (BROWNED W/ONION)

1 CAN DICED TOMATOES (14OZ)

1 CAN TOMATO SAUCE

1 CAN CORN

1 CAN KIDNEY BEANS ( I USUALLY DRAIN HALF OF JUICE FROM THIS CAN

( YOU CAN SUBSTITUTE NOODLES OR OTHER BEANS)

1 CAN OLIVES (SLICED, WHOLE OR CHOPPED)

1 MEDIUM CHOPPED ONION ( OR DRIED MINCED ONION)

1 PACKET OF TACO SEASONING (MILD OR SPICY)

ADD 2 CUPS OF WATER

I ALSO ADD PEPPER TO TASTE, SPICY SEASON TO TASTE, & SOME 

GARLIC SALT, ALL TO TASTE IF YOU WISH)

*DO NOT DRAIN ANY OF THE CANS, ADD EVERYTHING. COOK MEAT & SATEE ONIONS SEPERATELY FIRST, THEN ADD TO PAN, PUT IN CROCK POT ON LOW FOR A FEW HOURS, OR YOU CAN WARM UP ON STOVE.

 I ALSO COOK CORNBREAD, OR QUESEDILLA, OR ADD TORTILLA CHIPS ON THE SIDE. ENJOY!

Cilantro Lime Chicken Tacos

Submitted by S.A.

Ingredients:

cooking spray for sauteing

2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

salt and pepper to taste

1 teaspoon garlic powder

1/2 cup cilantro lime pesto (recipe follows)

flour or corn tortillas

preferred taco garnishes (salsa, sour cream, cheese, etc) 

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes. 

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

 Cilantro Lime Pesto:

1 cup fresh cilantro leaves (do not include stems)

2 1/2 tablespoons extra virgin olive oil

2 tablespoons sliced, toasted almonds

3 tablespoons chopped, fresh garlic

1 1/2 teaspoon lime juice

1/2 cup shredded asiago (Parmesan or Romano can be substituted too)

1 1/2 teaspoon kosher salt

1/4 cup chicken broth 

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes

Chicken Alfredo Pizza

Submitted by S.A.

Ingredients:

1 package pizza crust (I like Trader Joe's pizza dough)

1/2 cup Alfredo sauce (from can or homemade recipe)

2 cups cooked chopped chicken

1/2 cup diced red bell pepper

1 cup sliced cherry tomatoes

1-2 cups mozzarella and Parmesan cheese 

Directions:

-preheat oven to 450

-roll out dough on lightly floured surface, place on pizza pan (preferable) or cookie sheet

-spread sauce

-top with chicken, tomatoes, bell pepper 

-spread cheese over top

-bake for 20-25 min (or as written on what pizza crust/dough package)

Cheesy Hashbrown Casserole with Ham

Submitted by T.H.

1 - bag frozen, potatoes

1 - 8 oz container sour cream

1 - 10.5 oz can cream of chicken soup

1/2 cup butter, melted

1 small onion, chopped fine

1 - 16 oz package cubed ham

1 1/2 cups shredded cheddar cheese  

Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve. 

Crockpot Directions:

Coat the inside of a slow cooker with cooking spray or butter. Spoon the potato mixture into the slow cooker. Cover, and cook on Low for 4 hours.

Baked Spaghetti



Submitted by S.H.

Ingredients

• 1 (16 ounce) package spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 (26 ounce) jar meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups small curd cottage cheese
• 4 cups shredded mozzarella cheese

Directions

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce and seasoned salt; set aside.
2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
3. Place half of the spaghetti mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.

***You can even split in half and make two casseroles. One to eat and one to freeze!

Make Ahead Freezer Chicken Pot Pie

Submitted by S.H.

3 tbsp butter, divided
6 boneless, skinless chicken breasts, cut into cubes OR 4 cups of leftover cooked chicken
1 cup mushrooms, sliced
3 sticks celery, sliced
3 carrots, sliced
¼ cup green onions, sliced
1 leek, sliced
1 clove of garlic, minced
2 tsp fresh thyme, chopped or 1 tsp dried thyme
1 tsp salt
Fresh ground black pepper
1 cup chicken stock (decrease amount if using leftover gravy)
3 tbsp all-purpose flour
½ cup whipping cream
2 packages of premade pie crusts
1 egg, lightly beaten

Heat 2 tsp of butter in a Dutch oven over medium-high heat and brown the chicken. Set aside.

Add remaining butter to the pan and add mushrooms, celery, carrot, onion, leek, garlic, thyme, salt and pepper. Cook until vegetables are softened.

Add half of the chicken stock and bring to a boil. Cook for 3 minutes or until the liquid is slightly reduced.

Blend flour with remaining chicken stock and stir into vegetables. Cook until the mixture thickens. If using leftover gravy, adjust amount of chicken stock accordingly.

Return chicken and any juices to the pan. Stir in cream and bring to a boil. Reduce heat and simmer for 5 minutes or until chicken is just tender. If using leftover chicken, reduce cooking time accordingly.

Fill pie crusts with the chicken and vegetables, cutting slits in the top.

If baking immediately, brush crust with egg and bake in 400 F oven for 25 to 30 minutes or until filling is bubbly and pastry is golden. If freezing for later, freeze without baking and then bake in 400 F oven for 60 minutes.