Pasta Fagioli Soup

This is supposed to taste exactly like Olive Garden's Pasta Fagioli Soup.

2 Pounds Ground Beef
1 Onion, Chopped
3 Carrots, Chopped
4 Stalk Celery, Chopped
2 (28 oz.) Cans Diced Tomatoes Italian Style, Undrained
1 (16 oz.) Can Red Kidney Beans, Drained
1 (16 oz.) Can White Kidney Beans, Drained
3 (10 oz.) Cans Beef Broth
3 Teaspoons Oregano
2 Teaspoons Pepper
5 Teaspoons Parsley
1 Teaspoon Tabasco Sauce
1 (20 oz.) Jar Prego Tradional Style Spaghetti Sauce
8 Ounces Orozo Pasta

Brown hamburger and onion in a skillet. Drain fat from beef. Add all ingredients, except the pasta, to a crockpot. This makes a HUGE batch. Cook on low 7-8 hours or high 4-5 hours. During the last 30 minutes on high, add cooked pasta.

Chicken and Biscuit Pot Pie

1 Cup Sliced Carrots
1 (10 oz.) Package Frozen Peas, Thawed
1/2 Cup Butter
1 Small Onion, Chopped
1 Cup Celery, Sliced
1/2 Cup Flour
3 Cups Chicken Broth
1 Cup Milk
1 Teaspoon Thyme
5 or 6 Cups Cooked Chicken Breasts
1 (8 oz.) Can Refrigerated Biscuits
1/2 Cup Shredded Cheddar Cheese

Place carrots in sauce pan with a small amount of boiling water. Simmer, covered for 10 minutes. Add peas and cook 5 minutes longer; drain. Melt butter in a large saucepan. Add onion and celery and cook until tender. Removed from heat and blend in flour. Gradually stir in chicken broth and milk. Add thyme and cook stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Add chicken and drained carrots and peas. Mix well. Turn into 4 quart casserole. Top with biscuits in ring around the edge of the casserole dish. Sprinkle biscuits with cheese. Bake at 400 for 18-20 minutes, until biscuits are browned.

Chili

4 Cups Pinto Beans
1 Can Tomato Soup
1 Large Can Tomato Juice
1 Tablespoon Salt
1 1/2 Tablespoon Sugar
1 1/2 Tablespoon Chili Powder
1/2 Teaspoon Cayenne Pepper
1 Medium Onion, Chopped
1 1/2 Pound Hamburger Brown

Wash beans. Place in a large kettle. Cover with 2" of water and soak overnight. Drain. Add warm water to cover beans. Add salt. Cook until beans are tender, about 3 hours. Add remaining ingredients and cook 1 more hour. This freezes well.

Smorgasbord Soup

Our local newspaper one day a week features some recipes. This one was posted a while ago. I haven't made it because it looks like it makes quite a bit. However, the day after Thanksgiving while we will be with family, I figured would be a great time to make this soup. So here is the recipe.

Broth

(About one batch for every 8 people)

2 Tablespoons Butter/Margarine

1 Tablespoon Oil

2 Cups Diced, Dried Onion, or One Onion Chopped and Sauted

3 Tablespoons Cornstarch, mix well with some broth before adding to the pot

1 6-Ounce Can Tomato Paste

6 10-Ounce Cans of Beef Broth (For large groups you can use beef soup base to make th equantity of broth needed.)

2 Soup Cans of Water

2 Tablespoons Vinegar

1 Tablespoon Worcestershire Sauce

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspon Cumin

Dash of Oregano

1 Clove Garlic

Place all in a pot and heat, stirring occasionally. Simmer for about 30 to 45 minutes until all flavors are mixed. Be sure broth is boiling hot fo serving.

Smorgasbord items can include any of the following items, and should all be either a little warm or at room temperature and placed in individual bowls. Guests choose their ingredients to place in their soup bowls, then cover with boiling broth and top with sour cream.

Cooked Chicken, Diced

Cheese, Grated

White and Yellow Cooked Sausage Balls

Black Olices, Sliced

Miniature Meatballs

Mushrooms, Sauted

Ham, Cubed

Rice, Cooked

Smokey Sausages, Cut Up

Pinto Beans

Red Beans

Garbanzo Beans

Potatoes, Cooked and Diced

Corn, Thawed

Petite Peas

Green Beans

Green Peppers, Chopped

Carrots, Cooked

Tomatoes, Diced

Cucumbers, Diced

Croutons

Cooked Macaroni

Sunflower Seeds

Top with Sour Cream and ENJOY!

Beef & Biscuit Casserole

1 Pound Ground Beef
1 Teaspoon Salt
1 Cup Onion, Chopped
1 (16 oz.) Can Pork and Beans
3/4 Cup Barbecue Sauce
2 Tablespoons Brown Sugar
Refrigerated Biscuits
1 Cup Mild Cheddar Cheese, Grated

Brown ground beef and onion. Drain off excess fat. Stir in pork and beans, barbecue sauce, brown sugar and salt and cheese. Heat until bubbles. Pour in a 2 quart casserole dish. Cut biscuits in half circles. Place cut side down around the edge of the casserole dish. Sprinkle with cheese. Bake at 375 degrees for 25-30 minutes or until biscuits are golden brown.

Savory Sausage

2 Pounds Sausage
3/4 Cup Onion, Chopped
2 Envelopes Chicken Noodle Soup
1 Cup Slivered Almonds
1/2 Teaspoon Salt
1 Carrot, Chopped
2 1/2 Cups Celery, Chopped
4 1/2 Cups Boiling Water
1 Cup Non-Instant Rice

Brown sausage in large skillet, drain. Add carrot, onion and celery; saute. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375 for 20 minutes.

Barbecue

3 Pounds Ground Beef
2 Onions, Chopped
1 3/4 Cups Catsup
1 Teaspoon Chili Powder
1 1/2 Tablespoons Prepared Mustard
1 1/2 Cups Tomato Juice
Salt & Pepper, To Taste
2 Tablespoons Worcestershire Sauce
2 Bay Leaves
1/4 Teaspoon Curry Powder
4 Stalks Celery, Diced
2/3 Cups Brown Sugar

Place all the above ingredients in a crockpot. Cook all day long. You might have to thicken the barbecue with flour and water before serving. Serve on hamburger buns.

Italian Rigatoni

1 (12 ounces) Package Rigatoni
1 1/2 pounds Italian Sausage, Cut into 1-inch Pieces
1 Large Onion, Chopped
3 Garlic Cloves, Minced
2 Cans (14.5 ounces) Italian Diced Tomatoes, Undrained
1/4 Cup Cilatro, Chopped
1 Teaspoon Basil Leaves
1 Teaspoon Thyme leaves
Salt and Pepper, To Taste
3 Tablespoons Butter

In a large skillet, cook sausage until brown. Add onion and garlic and sauté with sausage. Add tomatoes, cilantro, basil, thyme, salt, pepper and butter. Cover and let simmer for 20 minutes. Serve over rigatoni pasta. Garnish with cheese of choice-Mozzarella and/or Parmesan.

Crockpot Beef Stroganoff

1 Package Supreme Stew Meat
1 Can Beef Broth
2 Cups Fresh Mushrooms, Sliced
1 Medium Onion, Finely Chopped
1 Tub Onion & Chive Cream Cheese
1 Can Cream of Mushroom Soup
2/3 cup Sour Cream
2 Tablespoons Worcestershire Sauce
Bow Tie Pasta

Place stew meat in crock pot and season well with Lawry's or your choice of seasoning salts. Add beef broth, mushrooms and onion. Cook on low all day. One hour prior to eating, mix softened onion and chive cream cheese, cream of mushroom soup, sour cream and Worcestershire sauce into the crock pot. (If mixture still needs thickening, add corn starch) Serve over bow tie pasta.

Chicken Ring

I had this on one of my meal plans a couple of weeks ago. I had actually planned on using a different recipe. When it came down to it, I ended up using this recipe instead. We really liked it. My mom and sister were up this past weekend and I made it again for them. They also really liked it. It is great for a light meal. I served it with cut up fresh fruit. Tonight I made a rice pilaf to go with it. Anyway, here is the recipe:
2 Packages Refrigerated Crescent Rolls
2 Cups Chicken, Cooked and Coarsely Chopped
1 1/2 Cups Broccoli, Coarsely Chopped
1 Cup Cheddar Cheese, Shredded
1/2 Cup Red Pepper, Diced
1/3 Cup Mayonnaise
2 Teaspoons Dried Dill Weed
1/4 Teaspoon Salt
1 Garlic Clove, Pressed
1 Egg White, Slightly Beaten
1/4 Cup Slivered Almonds

Preheat oven to 375 degrees. Combine chicken, broccoli, cheese, bell pepper, mayo, dill, salt, and garlic. Mix well. Lay crescent rolls in a circular shape, overlapping slightly on a round pizza pan. I have made this using a cooking sheet and so instead of a circle, I make more of an oval. Scoop filling evenly onto pastry. Fold tips of crescents loosely over top of filling. Brush with egg white and sprinkle with almonds. Bake 25-30 minutes or until golden brown.

Adobo Peach BBQ Chicken

18 Chicken Tenders

1 1/4 Cup Peach Preserves

1/4 Cup Adobo Sauce, Add More if you like it spicy hot!

1/2 Cup BBQ Sauce

3/4 Teaspoon Salt

2 Cloves Fresh Garlic, Minced

Combine peach preserves, Adobo Sauce, BBQ Sauce, salt, and minced garlic in a bowl. Place in chicken tenders. Stir to coat. Marinate for at least one hour before cooking. Preheat outdoor grill to medium high heat. Spray grill with cooking spray. Grill chicken for 3-4 minutes per side until cooked through.

Adobo Sauce is a Mexican condiment. It can be found in the Mexican food isle of your local grocery store. I used just 1/4 cup in this recipe and thought it was just the right amount.

Chicken Won Ton Salad

I had a Won Ton Salad recipe while living in Logan that was so delicious. I have since lost it and can't find anything that quite compares. While looking through recipes, this recipe looks like it might come in a close second so it makes its way onto my two week menu plan. Also with the heat of summer, I really do try to make a salad once a week that serves as the main course.

2 Cups Cooked Chicken, Cut into Small Chunks
2 Heads of Romain Lettuce
1/4 Cup Toasted Sesame Seeds
3 Green Onions, Chopped
2 Stalks Celery, Cut Thin on the Diagonal
Cherry Tomatoes (Optional)
Won Ton Wrappers

In a large bowl combine: cooked chicken, lettuce, sesame seeds, green onions, celery, and tomatoes. Slice the won ton wrappers with a pizza slicer into strips and deep fry to desired crispiness. Also recently, I have seen won ton strips in the produce section of grocery stores. You could try that option for a faster meal and less mess. I would serve the won ton strips on the side so if there are left overs, the won tons won't go soggy. Before serving toss salad with dressing that has chilled for at least one hour.

Dressing:
1/4 Cup Vegetable Oil
4 Teaspoons Rice Vinegar
3 Tablespoons Sugar
1 Teasppon Salt
1 Teaspoon Seasoning Salt

Penne Pasta Casserole

I found this recipe on this blog: http://2kidsandtiredcooks.blogspot.com/. I made it last night for dinner. It was a huge kid friendly meal, not to mentions super fast and easy to make. I think all of my kids had at least seconds on this dish. We are a meat family and so I did add a pound of sausage which is different from the orignial recipe.

1 Package of Penne Pasta, Cooked and Drained

1 Pound Sausage, Browned and Drained

1 Jar of your favorite Pasta Sauce (about 2 cups)

Dried Basil

Garlic Powder

Grated Mozzarella Cheese

Cook the penne pasta according to the package direction. Drain. Meanwhile in a pan, brown sausage and drain. Add pasta sauce to sausage. Stir in dried basil and garlic powder to taste. Stir in drained pasta. Also stir in grated Mozzarella Cheese. Put in a casserole dish and bake in the oven at 350 for about 25 minutes or until heated through.

Homemade Pizza

My mom made this for us growing up. It is still a favorite.

1 Package Dry Yeast
1 Cup Warm Water
2 1/2 Cups Flour
2 Tablespoons Oil
1 Teaspoon Sugar
1 Teaspoon Salt

Dissolve yeast in warm water. Stir in flour, oil, sugar and salt; beat about 25 strokes. Cover and let rest about 5 minutes while mixing sauce ingredients. With greased fingers, spread dough thinly on cookie sheet. Let rise at least 10 minutes. Prebake your crust for 8-10 minutes; add suace and favorite toppings and bake 10 more minutes.

Sauce:
1 Can Mushroom Pieces, Drained
3 Small Cans Tomato Sauce
1 Tablespoon Dry Onions,
1 Teaspoon Dry Parsley
1/2 Teaspoon Oregano
1 Teaspoon Basil
1/2 Teaspoon Garlic Salt

Toppings:
I usually use 1 pound browned hamburger with drained pineapple tidbits and sliced olives. I have also substituted sausage for the hamburger. Once I have my favorite toppings on, I top with cheddar cheese.

Microwave Macaroni & Cheese

My mom made this when I was growing up. I loved it then and still continue to enjoy this as a meal. My kids are in seventh heaven when I make this. It is a great comfort food.

2 Tablespoons Margarine
2 Tablespoons Flour
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 1/2 Cups Milk
1 1/2 Cups Cheddar Cheese, Grated
3 Cups Elbow Macaroni, Cooked
5 Oz. Can Vienna Sausages, Diced

Put butter in a 1 1/2 quart microwave safe casserole dish. Microwave on high for 45 seconds to 1 minute until butter is melted. Add flour, salt and pepper to butter. Add milk, slowly. Microwave on medium high (level 8) for 6-7 minutes or until sauce thickens. Stir in cheese. Stir until cheese melts. Stir in Vienna sausages and cooked macaroni. Return to microwave. Cook on medium high (level 8) for an additional 3-4 minutes.

Grandma Kennedy's Chicken Rolls

My husband's Grandma Kennedy made the best chicken rolls. They are definitely a family favorite.

Filling:
4 Tablespoons Melted Butter
8 Oz. Cream Cheese
2/3 Cup Drained Mushrooms (Optional)
2 Stalks Celery, Chopped
2 Cups Cubed Chicken or Turkey
1/2 Small Onion, Chopped

In Another Bowl Combine:
2/3 Cup Herb Dressing, Rolled Fine

Roll out 2 packages Pillsbury crescent rolls a little thinner. Put filling on roll and then pinch the sides together. Melt and additional 3 tablespoons margarine. Dip rolls in it and then roll in stuffing. Bake at 375 for 15-20 minutes. Serve with gravy made up of cream of chicken soup and milk. For every can of cream of chicken soup you use, add half a can of milk.

Sesame Chicken

This delicious recipe came from Bryon's cousin. It has since become one of our family favorites.

5 Boneless Skinless Chicken Breasts, Cut into Bite Size Pieces
Flour
Peanut Oil

Cut chicken breasts into bite size pieces. Coat in flour. Cook in a frying pan with peanut oil until chicken is done.

In a saucepan combine:
1/2 Cup Sugar
1/2 Cup Soy Sauce
Cook on low just to melt sugar.

Add to Sauce:
1/2 Cup Chopped Green Onion
4 Tablespoons Sesame Seeds

Pour sauce over cooked chicken and serve over rice.

French Dip Sandwiches

Beef Roast
Hoagie Rolls
Mozzarella Cheese
Packet of Au Juice

Cook the roast in the crockpot during the day. Then to serve I place shredded meat on hoagie rolls and top with mozzarella cheese. I place in the oven at 350 and cook for about 10-15 minutes, just until the cheese is melted and the bread is crispy. I cook the packet of Au Juice according to the directions. To serve I pour the Au Juice in individual custard cups. That way everyone has an individual dipping bowl for their sandwich.

Navajo Tacos

Rhodes Frozen Rolls
Canned Chili
Tomatoes
Lettuce
Shredded Cheese
Salsa
Sour Cream
Green Onion

I let the frozen rolls thaw out but not necessarily raise. I then roll them out and fry them in hot oil. In a saucepan, heat up the canned chili. To serve, put scone on your plate, top with warm chili and then your favorite toppings. This is delicious and not your ordinary taco.

Barbecue BLT Chicken Salad

Another new recipe I found at Taste of Home.

1/4 Cup Mayonnaise
1/4 Cup Barbecue Sauce
1 Tablespoon Lemon Juice
1/2 Teaspoon Pepper
1/4 Teaspoon Salt
2 Cups Boneless Skinless Chicken Breasts, Cooked and Chopped
2 Medium Tomatoes, Chopped
1 Celery Rib, Sliced
4 Cups Torn Salad Greens
4 Bacon Strips, Cooked and Crumbled

In a small bowl combine the mayonniase, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least one hour. Just before serving, combine the chicken, tomatoes, and celery. Stir in dressing. Serve over salad greens and sprinkle with bacon.