Total Time: 5 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 5 hrs
Ingredients
Servings: 6
1 onion, diced
1 garlic clove, minced
2 tablespoons olive oil
1 quart vegetable broth
4 ounces tomato paste
15 ounces pumpkin
15 ounces peas
2 cups frozen green beans
15 ounces corn
1 cup frozen carrots
salt and pepper
thyme and rosemary
Recipe
1 place the onions and garlic in skillet with olive oil. saute until slightly browned. add to other ingredients in slow cooker and simmer on low heat for 5 hours. if you want, you can add a 15 ounce can of beans. broccoli can be substituted for the green beans.
Total Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 10
3 -4 celery ribs, diced
1 medium onion, diced
1 pan cornbread (like a 9 inch size pan, i prefer cornbread.. but your choice)
3 -4 slices bread (wheat bread is fine)
turkey giblets
sage
poultry seasoning
salt
pepper
juice or drippings from the turkey
5 -6 eggs (if using extra large 5, if large then 6)
Recipe
1 early in the day (earlier the better) make the cornbread, when done, place in a large bowl and break into large chunks. also, i make my cornbread southern style, heating some bacon fat in the pan, as the oven heats, before pouring in the batter. (by the way, i'm doing this so early, and starving, so i usually have a small slice for breakfast - hey i'm human :) lay bread slices on top ( you can tear those up a bit if you want). the purpose is to let it all dry out a bit. if you are cooking the turkey at home - take the giblets, neck etc out of the turkey, place in sauce pan, cover with water and bring to a boil, then simmer about an hour.
2 remove the turkey parts from the broth, and add the diced celery and onion, bring to a boil again, then simmer about 30 to 45 minutes. if you aren't making your own turkey, use chicken broth or turkey broth (if you can find it)- trader joes has it, if you have one in your area, probably about 2 cans. dump entire hot mixture of liquid and veggies onto the cornbread/bread in the bowl. use a potato masher to start mashing it up.
3 again if you are making your own turkey, at this point your turkey should be about done, because you would have started cooking it sometime after you finished the cornbread. use a turkey baster to start taking turkey juice and transferring it to the bowl. (i use a cooking/turkey bag) to make my turkey, so i always have a ton of juice, enough for the dressing, and to make gravy.) after every couple of additions, mash it in some more. at this point you can use an electric hand mixer.
4 mixture should be a bit soupy. at this point, add seasonings. i'd guess about ¼ teaspoon sage, and 1 teaspoon poultry seasoning. taste, then add a little salt and a little pepper. taste again, then decide if you want more poultry seasoning or sage - just remember a little sage goes a long way. once it tastes like you want it, beat in the raw eggs, using the hand mixer, mix it on medium or high speed about 2 minutes.
5 again, if you aren't making your own turkey, you can use chicken broth, you'll need to heat it up, and i'm not quite sure how much it would take, my guess is 3 cans, but have extra on hand just in case. the broth that comes in boxes is fine to use - i prefer to not use the swansons brand, it's not as rich as some of the other brands that come in a box. just remember, again, this mixture should be pretty soupy - the raw eggs are what's going to make it set.
6 generously butter a large casserole (if you don't have at least a 3quart casserole, you can use more than one, and pour the dressing mixture into that. bake at 350 about an hour. it should puff up just a little bit, be a bit brown on top. test for doneness by sticking in a toothpick, or you can use a butter knife, it should come out basically clean. serve with turkey and gravy.
1 in a wok add all of the ingredients, but the chicken breast and bring to a rolling boil. when the broth is boiling adds in the chicken breasts place a cover and turn off the heat. after 30 minutes remove the chicken breast and cool and hand shredded the chicken breasts. set aside the shredded chicken until needed.
2 return the chicken broth back to a boil adds in the vermicelli noodles and stirring at all time until the noodles are clear and then the condensed chicken noodle soup. combine the noodles together and simmer for 5 minutes and turn off the heat and add in the shredded chicken. mix well.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
Servings: 5
3 cups water
2 cups chicken broth (vegetable broth for vegan version)
1 cup lentils
1/8 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 bay leaf
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground black pepper
salt
Recipe
1 in a 3 quart pot, bring the water and broth to a boil over medium-high heat. add the lentils through the bay leaf, return to a boil, reduce heat, and simmer, uncovered, 35 minutes.
2 add the remaining ingredients and simmer, uncovered, another 15 minutes.
Total Time: 50 mins
Preparation Time: 25 mins
Cook Time: 25 mins
Ingredients
Servings: 7-8
2 cups green giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (16 1/3 ounce) can pillsbury grands flaky layers refrigerated biscuits
Recipe
1 heat oven to 375°f in medium bowl, combine vegetables, chicken and soup; mix well.
2 press each biscuit into 5 1/2-inch round. place 1 round in each of 8 greased regular-size muffin cups. firmly press in bottom and up side, forming 3/4-inch rim. spoon a generous 1/3 cup chicken mixture into each. pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3 bake at 375°f 20 to 22 minutes or until biscuits are golden brown. cool 1 minute; remove from pan.
Total Time: 8 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 8 hrs
Ingredients
Servings: 4
2 lbs potatoes, peeled and diced
3 tablespoons all-purpose flour
3 (14 ounce) cans chicken stock
2 medium leeks, rinsed and chopped ( and light green parts)
1 tablespoon dried dill or 2 tablespoons fresh dill
6 slices bacon, cooked, drained, and chopped
2/3 cup half-and-half
1/2-1 cup shredded cheddar cheese (optional)
salt and pepper
Recipe
1 place potatoes and leeks in slow cooker. sprinkle flour over and toss until well-coated. add the chicken stock and stir, then add the dill and the chopped bacon. mix well. cover and cook on low for 7 to 8 hours or until the potatoes are tender.
2 in a blender or food processor, puree the soup until creamy (you can puree the whole pot or just some of it if you prefer a chunkier soup). add salt and pepper to taste (i find a teaspoon or two of salt really helps boost the flavor).
3 stir in half and half and cheese (if using), then cover and heat an additional 15 minutes.
2 once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. stir until eggs look done. then simmer for 5 minutes.
3 add noodles and cook for 3-5 minutes or until noodles are tender.
Total Time: 12 mins
Preparation Time: 2 mins
Cook Time: 10 mins
Ingredients
Servings: 2
1 (8 ounce) can tomato sauce
1 tablespoon butter
1/8-1/4 teaspoon onion powder
1 dash pepper
2 cups milk
Recipe
1 in a saucepan, combine the first four ingredients. bring to a simmer over medium heat. gradually stir in milk; cook and stir until heated through (do not boil). yield: 2 servings.
4 medium tomatoes, halved and seeded (but not very thoroughly seeded)
1 small red bell pepper, stem and seeds removed
1 celery rib
13 almonds, soaked overnight and drained (cashews might be a good sub)
2 teaspoons lemon juice
2 tablespoons seedless raisins (or dates)
1 teaspoon dried basil (or 2 tbsp fresh)
1/2 teaspoon dried marjoram
1/2 teaspoon sea salt, the celery alone probably has enough saltiness (optional)
1 dash cayenne pepper (to taste)
2 garlic cloves, bitter centers removed
1 cup water, boiling
Recipe
1 toss into vita-mix in the order above, do the variable speed 1-to-10-then-high routine, and blend for about a minute or to whatever texture and degree of heat you like. might get a bit bitter if you leave it over night.
12 extra small red potatoes or 3 large red potatoes, peeled and diced
1 (28 ounce) can diced tomatoes
1 -2 cup fat free chicken broth
1 lemon, juice of, fresh squeezed
zest from 1/2 lemon
1 cup green olives, pitted
3 tablespoons capers, rinsed
1/4 cup fresh parsley, finely chopped
salt and pepper
Recipe
1 cut chicken into bite size pieces.
2 spray a large pot or dutch oven with non-fat cooking spray and set over medium high heat.
3 brown chicken and remove chicken and set aside
4 add in garlic and onion and sauté, stirring constantly, until tender, about 5 minute.
5 return chicken to pan, and sprinkle with cumin, paprika, turmeric, cinnamon, nutmeg, salt, & pepper.
6 add in potatoes, tomatoes, and 1-2 cups of broth (use enough broth to cover all the chicken and potatoes).
7 cover and simmer over low heat for 25-30 minutes, stirring occasionally.
8 add in lemon juice, lemon zest, capers olives and parsley and heat through. add in additional salt and pepper to taste, if desired (i didn't need additional s&p).
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
Servings: 8
7 cups fat free chicken broth
3 tablespoons fat free chicken broth, divided
1 tablespoon oil, divided
2 cups onions, sliced
2 1/2 cups leeks, sliced
1 1/2 teaspoons dried marjoram
8 cups russet potatoes, peeled and cubed
1 cup low-fat buttermilk
1/2 teaspoon ground black pepper
1 pinch ground cardamom
1/2 lb fresh mushroom, sliced
1/2 cup carrot, diced
1 cup potato, diced
Recipe
1 add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat. add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
2 add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
3 add the buttermilk, ground black pepper and cardamom. puree the soup with an immersion blender ot in small batches with a blender or food processor.
4 while the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. season with salt and pepper to taste.
5 at the same time boil the diced carrots and potatoes in a small saucepan.
6 mix the mushrooms, carrots and potatoes into the pureed soup.
Total Time: 1 hr 20 mins
Preparation Time: 10 mins
Cook Time: 1 hr 10 mins
Ingredients
Servings: 4
1 tablespoon olive oil
2 onions
2 garlic cloves
3 stalks celery
1 1/2 cups red lentils
440 g tomatoes
1 bay leaf
1/2 teaspoon dried herbs
2 tablespoons tomato paste
4 cups vegetable stock
salt and pepper
Recipe
1 heat oil in a large heavy based pot or stock pot and gently cook finely chopped onions, garlic and celery till transulscent, but not browned.
2 add lentils, canned tomatoes, bayleaf, mixed herbs, tomato paste and vegetable stock, bring to the boil, then reduce heatand simmer, stirring occasionally, for an hour or until the lentils are tender.
3 remove the bay leave and check seasonings and adjust to your personal taste. enjoy.
Total Time: 3 hrs 40 mins
Preparation Time: 40 mins
Cook Time: 3 hrs
Ingredients
1 (3 -4 lb) whole chickens
2 -4 tablespoons chicken bouillon
5 sliced carrots
3 sliced celery ribs
1 (16 ounce) egg noodles
Recipe
1 in a large stock pot place the cleaned whole chicken and fill the pot with good water about 3 inches above the chicken. i also add a bay leaf. bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
2 remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
3 to the broth add the chicken bouillion and then add the vegetables.( i add mushrooms in place of the celery or sometimes just carrots. use whatever vegetables you like).
4 let the vegetables cook until almost tender.
5 while vegetables are cooking remove chicken from the bone and shred and add to the soup.
6 when the vegetables have become tender add in the noodles.(i use grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) wait for the noodles to completely cook and then the soup is done and ready to eat.
7 you can add water anytime during the cooking stage if the water looks like it is boiling down too low. this is one of those recipes that you can make it your own.
Total Time: 1 hr
Preparation Time: 25 mins
Cook Time: 35 mins
Ingredients
1 cup plum, sliced
1 cup peach, sliced
1 cup rhubarb, chopped
1 cup cherries, pitted
water, to cover fruits
1 cup sugar
3 tablespoons flour
Recipe
1 prep/cook times are estimates.
2 chop rhubarb into 1 inch pieces. place that, sliced plums and peaches and cherries into a saucepan with enough water just to cover.
3 cook fruits until tender then strain out onto a plate or bowl, leaving liquid in saucepan.
4 in a small bowl combine sugar & flour, blending with enough water to make a paste. stir into reseved saucepan water and cook, stirring constantly, over low heat until mix looks like a sauce.
5 add fruit and heat through. if a sweeter soup is desired add a bit more sugar, otherwise serve with sweet cream and enjoy!
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
1 tablespoon olive oil
1 sweet onion, chopped
6 garlic cloves, minced
2 carrots, diced
1 celery, diced
1 1/2 cups lentils
1 bunch kale, chopped
10 cups chicken broth
1/4 teaspoon crushed red pepper flakes
1 teaspoon basil
1 teaspoon dried cilantro (or 2 t fresh)
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese
Recipe
1 heat oil over medium heat in large pot. add the onion, garlic, carrots, celery, and cook, partially covered, about 15 minutes.
2 add the lentils, kale, and stock, raise the heat to high, and bring to a boil. lower the heat to medium and cook, partially covered, about 1 1/2 hours until lentils are soft.
3 refrigerate at least overnight and up to do days.
4 add the crushed red-pepper, basil, and cilantro and gently reheat. add the lemon juice, salt, and pepper. garnish with cheese.
Total Time: 4 hrs 40 mins
Preparation Time: 10 mins
Cook Time: 4 hrs 30 mins
Ingredients
Servings: 6
6 slices bacon, chopped
2 onions, chopped
4 garlic cloves, minced
2 stalks celery, chopped
2 carrots, sliced
1 teaspoon dried basil
1 teaspoon oregano
salt and pepper
1 (19 ounce) can kidney beans, drained and rinsed
4 cups chicken stock
1 (28 ounce) can diced tomatoes
1 bay leaf
3/4 cup tubetti
1/4 cup fresh parsley, chopped
1/4 cup tomato paste
1/3 cup parmesan cheese, grated
Recipe
1 in skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
2 drain fat from skillet.
3 fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
4 scrape into slow cooker.
5 mash 1 cup of the beans; add to slow cooker along with remaining beans.
6 add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
7 in pot of boiling salted water, cook pasta until tender but firm, about 8 minutes.
8 drain and add to slow cooker.
9 add parsley and tomato paste; cover and cook on high for 10 minutes or until hot.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
1 1/2 cups hot water
1/4 cup butter or 1/4 cup margarine, melted
1 (6 ounce) package stove top chicken flavor stuffing mix
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 (10 3/4 ounce) can condensed fat-free cream of mushroom soup
1/3 cup light sour cream
Recipe
1 mix hot water, butter and stuffing mix; set aside.
2 spray nonstick skillet with cooking spray. add chicken; cook on medium heat 5 minute on each side.
3 mix soup and sour cream; pour over chicken. top with the prepared stuffing. reduce heat to low; cover. cook 10 minute or until chicken is cooked through.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
100 g chicken breasts, ground
1 teaspoon onion, finely chopped
1 garlic clove, minced
1 pinch sage
1 pinch marjoram
1 pinch thyme
1 dash onion powder
1 dash garlic powder
1 melba toast, crushed
2 cups low sodium chicken broth
2 garlic cloves, minced
1 bay leaf
1 dash cayenne pepper
1 dash sea salt
1 dash pepper
4 celery ribs, finely chopped
1 tablespoon apple cider vinegar
Recipe
1 meatballs: in a small bowl, combine first 9 ingredients (ground chicken, minced onion, garlic, sage, marjoram, thyme, onion powder, garlic powder and melba toast crumbs). form into small meatballs (about 6).
2 broth: in a pot, combine broth, garlic and remaining spices (bay leaf, cayenne, salt, pepper). bring to a boil.
3 add meatballs to the broth, reduce heat, cover and cook for 30 minutes, until meatballs are cooked through. add celery the last 5-10 minutes of cooking.
Total Time: 8 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 8 hrs
Ingredients
Servings: 8
1 lb split peas
1 ham bone (with some meat left on) or 2 ham hocks
1 carrot, peeled and diced
1 onion, diced
1 small potato, peeled and diced
1 link smoked sausage, sliced
1 celery rib, diced
8 cups water
1/2 teaspoon salt (or to taste after soup has cooked)
1/4 teaspoon pepper
Recipe
1 combine peas, ham bone or hocks, carrot, onion, potato, sausage, celery, water, salt (if using)and pepper in a slow cooker. cover and cook on low 8 to 10 hours.
2 remove ham bone; cut meat off bones, dice meat, and discard bones.return meat to soup.
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 4
1 1/2 cups dried brown lentils
7 cups water
2 garlic cloves
1 teaspoon coarse salt
3/4 cup onion, chopped
1/4-1/2 cup oil
8 spinach leaves
2 -4 stalks spinach (use leaves in another dish)
1/2 cup lemon juice
1 teaspoon cornstarch (optional)
1 stalk celery, chopped finely
Recipe
1 sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
2 place the lentils in a large pot with the water. bring the water to a boil, reduce to a simmer and cover. cook for 25-30 minutes until lentils are tender but still retain their shape.
3 finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
4 in a separate pan, brown the chopped onions in the oil. add the spinach leaves and stalks, as well as the garlic paste. simmer over low heat until the spinach is wilted.
5 bring the lentils back to a boil and add the onion spinach mixture and the celery. turn the heat down again and simmer for 5 minutes.
6 if you would like a thin soup, add the lemon juice alone. for a thicker soup, whisk the cornstarch into the lemon juice before adding. if adding cornstarch be certain to simmer a few additional minutes until soup thickens.
Total Time: 1 hr 40 mins
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ingredients
1 lb dried large lima beans, soaked (butter beans)
1 ham hock (or ham shank)
2 medium onions (1 quatered and 1 finely chopped)
3 garlic cloves, peeled
2 bay leaves
1 tablespoon butter
1 1/2 teaspoons hot sauce
salt and pepper
Recipe
1 half fill a large saucepan with water and stir in the beans, ham hock, quartered onion, garlic and bay leaves. bring to a boil, then lower the heat and simmer, uncovered for 1 hour or until the beans are tender. drain the beans, reserving all of the liquid and discarding the onion, garlic, and bay leaves. transfer beans to a bowl and the ham hock to a cutting board. cut the meat into small pieces (you should have about 1 cup). discard the bones. in the same saucepan, melt the butter over medium heat. add the chopped onion and saute for 5 minutes or until tender. stir in the ham and enough bean liquid to make the beans soupy (about 2 cups); bring to a boil. lower heat and simmer, uncovered, for 5 minutes. stir in the beans, hot sauce, and salt and pepper to taste; heat for 3 minutes or until hot. ladle into bowls (i like to add a couple of drops of catsup) and serve with warm fresh homemade bread and butter.
Total Time: 1 hr 55 mins
Preparation Time: 25 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 6
2 medium butternut squash or 3 medium acorn squash
2 onions, diced
1/4 lb bacon, diced
6 cups vegetable stock or 6 cups chicken stock
1/2 inch piece fresh ginger, grated
salt
freshly cracked black pepper
1 cup milk
hot pepper paste (optional)
Recipe
1 cut the squashes in half and remove seeds.
2 roast squashes in a 325 oven for about 45 minutes, or until soft.
3 remove squash from the oven and let cool.
4 when cool, scoop out the insides and mash until smooth with a potato masher.
5 in a soup pot fry the bacon until it renders its fat and the pieces of bacon begin to brown. add the onion and saute for about 10 minutes on medium heat, or until the onion is transparent and the bacon is crisp.
6 add the stock and the squash mash. mix thoroughly so that the squash is evenly distributed.
7 bring to boil and add the ginger. reduce heat and simmer for a half hour or until it is thick and smooth.
8 add milk, salt and pepper, and hot pepper paste. cook for about 3 minutes more.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
Servings: 12
1 whole chickens, quartered or 4 bone-in chicken breasts
7 cups chicken broth (i make mine from better than bouillon chicken base)
1 vidalia onion, chopped
2 garlic cloves, finely chopped
2 -3 celery, chopped
1 teaspoon black pepper, freshly ground
6 ounces wide egg noodles, old fashioned
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
Recipe
1 add the broth to a large pot and bring to a boil. add the chicken and boil until cooked, about 30 minutes.
2 use a strainer to remove any fat or particles that rises to the top of the water.
3 remove the chicken from the broth and set aside on a plate to cool a little before you will debone it.
4 add the onion, celery, garlic pepper, crushed red pepper, cayenne, and parsley to the broth.
5 separate the chicken meat from the skin and bone and place the meat back in the pot. let it simmer in a gentle boil for about 30 minutes. by the time you add the noodles, all the veggies should be soft and translucent.
6 add the noodles and boil until done, as per package instructions.
1 in a 4 quart slow cooker, stir first 5 ingredients together.
2 cover and cook on low 7-8 hours, or until chicken and rice are cooked through.
3 spoon about 1 cup of chicken mixture down the center of each tortilla.
4 fold tortilla around filling.
5 note: may also add additional toppings of choice on filled shell, ie: lettuce, tomato, cheese etc. may also sub cream of chicken soup for the cheddar cheese soup, and then add shredded cheddar cheese as desired.
1 in a large skillet, heat 3 tablespoons oil over medium heat. add shallots and cook until just soft, but not brown, about 3 minutes. add 1/4 cup wine and cook, stirring constantly, for 1 minute. add rice and stir and cook until it begins to turn translucent, about 2 minutes. stir in thyme. scrape rice and onion mixture into slow-cooker. (set skillet aside and do not wash.) turn slow-cooker to high and add broth. cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.
2 meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.
3 uncover the risotto and stir in the half and half, parmesan, salt and pepper to taste. top with the heated mushrooms and sprinkle top with chopped parsley.
