Slow Cooker Pesto, Tomato & Rice Soup

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 cup chopped onion
• 1 cup finely chopped carrot (original recipe called for shredded)
• 1 1/2 cups chopped celery
• 1 (14 1/2 ounce) can italian-style stewed tomatoes
• 1 (6 ounce) can italian-style tomato paste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 cups water
• 1 (14 ounce) can chicken broth (i make mine using bouillon cubes) or 1 (14 ounce) can vegetable broth (i make mine using bouillon cubes)
• 1 cup quick-cooking rice
• 1/4 cup pesto sauce
• grated parmesan cheese

Recipe

• 1 in a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
• 2 stir in water and broth.
• 3 cover; cook on high setting for 4 hours.
• 4 turn off cooker.
• 5 stir in rice and pesto.
• 6 cover; let stand for 7 to 10 minutes or until rice is tender.
• 7 ladle soup into bowls and garnish with grated parmesan cheese.

Lentil And Sweet Italian Sausage Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 ounces sweet italian sausage, casings removed
• 1 onion, chopped
• 1 celery, chopped
• 1 carrot, chopped
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup lentils, picked over and rinsed
• 4 cups chicken broth
• 1/2 teaspoon black pepper

Recipe

• 1 in a soup pot, cook sausage until brown, about 5 minutes.
• 2 stir in onion, celery, carrot, and garlic and cook for about 5 minutes.
• 3 add tomatoes and simmer for 10 minutes.
• 4 stir in lentils, broth, and black pepper. simmer for 40 minutes.

Slow Cooker Pumpkin Vegetable Soup

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.

Lentil And Veggie Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 8 cups chicken broth
• 3 cups lentils
• 1 teaspoon salt
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 garlic clove, minced
• 1 1/2 cups chopped tomatoes
• 2 tablespoons lemon juice
• 1 1/2 tablespoons brown sugar
• 1 tablespoon wine vinegar
• 1/2 teaspoon pepper

Recipe

• 1 in a 4 1/2 quart dutch oven, or a large pot, combine the chicken broth, lentils, and salt. cover and simmer for 20 minutes.
• 2 meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
• 3 add the steamed vegetables to the lentil mixture.
• 4 add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
• 5 simmer for 20 minutes.

How To Get Your Cholesterol Down

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 liter water
• 1 eggplant
• 2 lemons

Recipe

• 1 cut the eggplant into cubes, and place inside of a jug.
• 2 pour in your water, and leave overnight.
• 3 the next day drain (you can save the eggplant for a soup) and squeeze the lemons into the drained water, drink through out the day.
• 4 repeat this process for 15 days.

Lentil And Veggie Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 10
• 8 cups chicken broth
• 3 cups lentils
• 1 teaspoon salt
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 1 cup celery, chopped
• 1 garlic clove, minced
• 1 1/2 cups chopped tomatoes
• 2 tablespoons lemon juice
• 1 1/2 tablespoons brown sugar
• 1 tablespoon wine vinegar
• 1/2 teaspoon pepper

Recipe

• 1 in a 4 1/2 quart dutch oven, or a large pot, combine the chicken broth, lentils, and salt. cover and simmer for 20 minutes.
• 2 meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
• 3 add the steamed vegetables to the lentil mixture.
• 4 add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
• 5 simmer for 20 minutes.

Mom's Thanksgiving Cornbread Dressing

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.

Ramadan Soup

null

Old Fashioned Bean Soup

Total Time: 10 hrs 10 mins Preparation Time: 10 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 2 cups dried navy beans
• 1 lb smoked ham
• 1 teaspoon salt
• 3 peppercorns
• 2/3 cup chopped celery
• 1 cup chopped onion
• 1 bay leaf
• 2 quarts water

Recipe

• 1 cover beans with water and soak overnight.
• 2 drain and discard water. cover with water again and boil for 10 minutes. drain and discard water.
• 3 add beans to slow cooker. cut ham in cubes and add to slow cooker.
• 4 add salt, pepper, celery, onion, bay leaf and water to slow cooker. cover and cook on low for 10 hours.
• 5 remove from slow cooker and let cool. remove bay leaf and peppercorns.
• 6 place in freezer bag. label and freeze.
• 7 to serve: heat until hot and bubbly. serve with corn bread and honey butter.

Hawaiian Noodles

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 cups water
• 3 stalks green onions, 1 inch pieces
• 1 teaspoon ginger powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 tablespoon oil
• 2 cups chicken breasts
• 8 ounces vermicelli
• 26 ounces campbell condensed chicken noodles soup

Recipe

• 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.

Ramen Chicken Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 (14 ounce) cans chicken broth
• 2 (3 ounce) packages chicken-flavored ramen noodles
• 1/2 teaspoon dried oregano or 1/2 teaspoon basil, crushed
• 1 (10 ounce) package frozen chopped broccoli
• 2 cups cooked chicken or 2 cups turkey, shredded or cubed
• 1/4 sliced almonds, toasted

Recipe

• 1 in a large saucepan, bring chicken broth, the contents of the flavor packet from the noodles, and oregano or basil to boiling.
• 2 break up noodles.
• 3 add noodles and broccoli to saucepan; return to boiling, reduce heat and simmer, uncovered, 3 minutes.
• 4 stir in chicken and heat through.
• 5 ladle into bowls; sprinkle with almonds and serve.

Creamy Tomato Basil Soup

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 5
• 32 ounces tomato sauce
• 1 (15 ounce) can evaporated milk
• 3 tablespoons butter
• 1 teaspoon dry basil

Recipe

• 1 add all together in small sauce pan.
• 2 heat through.
• 3 make sure to keep from boiling, as the milk will curdle.

Slow Cooker Pizza Soup

Total Time: 3 hrs 1 min Preparation Time: 1 min Cook Time: 3 hrs

Ingredients

• 3 (10 ounce) cans tomato bisque soup
• 1 (10 ounce) can french onion soup
• 2 teaspoons italian seasoning
• 3/4 cup pasta shells (small)
• 1 1/2 cups mozzarella cheese (shredded)

Recipe

• 1 combine soups, italian seasoning, and 1 1/2 soup cans of water in 4-5 quart slow cooker.
• 2 cover, cook on high for 1 hour (until mixture is hot).
• 3 add pasta shells, cook for 1 1/2-2 hours (until pasta is cooked), stir several times to keep pasta from sticking to bottom of slow cooker.
• 4 turn heat off, add mozzarella, stir until cheese melts.
• 5 optional: serve with french fried onions over the top of each individual serving.

Pacific Rim Lemon Lentil Soup

Lentil Kale Soup

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.

Phyllis Emery's Homemade Egg Noodles

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs 30 mins Cook Time: 10 mins

Ingredients

• 1 egg, beaten
• 1 1/2 teaspoons salt
• 2 tablespoons milk
• 1 cup all-purpose flour, sifted

Recipe

• 1 combine egg,salt, and milk.
• 2 add enough flour to make the dough stiff - do not add all the flour at once.
• 3 roll very thin on floured surface.
• 4 let stand 20 minutes.
• 5 roll up loosely.
• 6 slice 1/4 inch wide.
• 7 unroll and spread out.
• 8 let dry 2 hours.
• 9 drop into boiling salted water, soup, or broth.
• 10 cook uncovered 10 minutes.

Lentil And Tomato Soup With Coriander And Cumin

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb lentils, picked over and rinsed (2 c.)
• 1/4 cup extra virgin olive oil
• 2 cups diced yellow onions
• 1/4 cup minced garlic
• 1 tablespoon ground coriander
• 1 tablespoon fennel seed
• 2 teaspoons mustard seeds
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can diced tomatoes, and juice
• 3 cups tightly packed fresh spinach leaves, coarsely chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/4 cup chopped fresh cilantro leaves, and stems as garnish
• 1/2-3/4 cup crumbled feta cheese, as garnish

Recipe

• 1 place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• 2 reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• 3 drain, reserving cooking liquid separately.
• 4 in a nonreactive stockpot set over medium heat, heat oil until it ripples.
• 5 add onions and sauté until translucent, about 5 minutes.
• 6 add garlic and sauté 5 minutes.
• 7 add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• 8 stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• 9 stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• 10 stir in spinach and cook until it is completely wilted.
• 11 if soup is too thick, add more lentil cooking liquid or water.
• 12 add salt and pepper.
• 13 serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

Rich Tomato Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup chopped onion
• 3/4 cup chopped green peppers or 3/4 cup sweet red pepper
• 1 tablespoon margarine
• 1 1/2 teaspoons freah snipped basil or 1/2 teaspoon dried basil, crushed
• 1/8 teaspoon ground red pepper (optional)
• 2 cups tomato juice
• 1 cup buttermilk
• fresh basil leaves or lime slice

Recipe

• 1 in a small saucepan cook onion and green or sweet red pepper in margarine till very tender.
• 2 stir in basil and ground red pepper, if desired.
• 3 cook and stir for 1 minute more.
• 4 remove from heat.
• 5 in a blender container combine cooked vegetable mixture, tomato juice, and buttermilk.
• 6 cover and blend till smooth.
• 7 return mixture to saucepan and heat through.
• 8 or, chill thoroughly.
• 9 garnish each serving with fresh basil leaves or lime slices, if desired.

Slow Cooker Pizza

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 lb 90% lean ground beef
• 8 ounces rigatoni pasta
• 16 ounces shredded part-skim mozzarella cheese
• 1 (10 3/4 ounce) can condensed cream of tomato soup
• 2 (14 ounce) jars tomato sauce

Recipe

• 1 bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• 2 brown the ground beef in a skillet over medium-high heat. drain off grease.
• 3 in slow cooker, alternate layers of ground beef, noodles, cheese, soup, and sauce. cook on low setting for 4 hours.

Grands Chicken Pot Pie Puffs

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.

Slow Cooker Potato-leek Soup

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.

Ramen Noodle Egg Drop Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 cups water
• 2 eggs, beaten
• 1/4 cup onion, diced
• 1/4 cup celery, diced
• 1/4 cup green bell pepper, diced
• 1 (3 ounce) package chicken-flavored ramen noodles

Recipe

• 1 in a saucepan, boil water.
• 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.

Old Fashioned Bean And Ham Soup

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 2 lbs dried great northern beans, rinsed, drained & picked over
• 4 ham hocks, 2 fresh and 2 smoked or 4 ham bone
• 2 onions, chopped
• 2 cloves, garlic minced
• 3 potatoes, pared and cubed
• 3 carrots, diced
• 1 cup celery, diced
• 3 quarts water
• 2 teaspoons dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon pepper
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried savory
• parsley
• salt

Recipe

• 1 put rinsed beans in pan and cover up to 2 inches past beans in large pot -- let sit overnight.
• 2 drain, put beans back in pot, add water and the rest of ingredients.
• 3 bring to boil, turn to simmer and cover.
• 4 simmer for at least 3 hours or until beans are soft.
• 5 take out bones and dice up any meat on bones and put back into pot -- you can add more ham if you want.
• 6 discard fat and bones.
• 7 season to taste with pepper and salt and parsley.

Creamy Tomato Soup

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.

Creamy Tomato Soup (vita Mix)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 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.

Middle Eastern Olive Chicken Stew Ww Weight Watchers

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb chicken breast, boneless, skinless, cut into bite size pieces
• 1 large onion, finely chopped
• 4 large garlic cloves, minced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 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).
• 9 serve immediately.

Rich Viennese Potato Soup

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.
• 7 serve.

Lentil Cauliflower Soup

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 4 cups chicken broth
• 1/2 cup green lentil, rinsed well
• 1 1/2 cups cauliflower, chopped into small florets
• 2 tablespoons fresh parsley
• pepper

Recipe

• 1 heat olive oil over medium heat.
• 2 add onion, carrots and celery. cook for 3-4 minutes or until softened.
• 3 add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
• 4 add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
• 5 using a potato masher, break up about half the soup. add cauliflower and cook for 8 minutes or until tender.
• 6 stir in fresh parsley and pepper.
• 7 garnish with fresh chives.

Lentil And Tomato 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.

Old Fashioned Chicken Corn Soup

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 4 lbs chicken
• 4 quarts cold water
• 1 onion, chopped
• 1/2 cup celery, chopped
• 2 1/2 cups corn
• 2 hard-boiled eggs (diced or sliced)
• 1 tablespoon salt
• pepper

Recipe

• 1 cover chicken with water in large kettle. cook slowly until tender(about 60-90 minutes). add salt when water starts to boil.
• 2 when chicken is done, remove to cutting board until cool enough to debone.
• 3 while chicken is cooling, strain broth through a fine sieve.
• 4 debone chicken and cut meat into bite-sized pieces. set aside.
• 5 add corn (frozen works fine)to broth and bring to a boil.
• 6 add celery and seasonings.
• 7 cook for 5 minutes.
• 8 add chicken and eggs.
• 9 cover and cook gently for 5 minutes.
• 10 note: if you like noodles in your soup (i do)add them with the celery and seasonings.
• 11 serving suggestion: serve with club crackers and cubed meunster cheese (my favorite).
• 12 note: this freezes well if you have not added noodles.

Old Fashioned Chicken Noodle Soup

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.

Ole' Chicken Enchilada Lovers Casserole ( Ww )

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup salsa
• 10 ounces tostitos light tortilla chips
• 5 ounces evaporated milk
• 4 ounces chopped green chilies
• 10 1/2 ounces reduced-fat cream of chicken soup
• 10 ounces velveeta reduced fat cheese product
• 12 1/2 ounces cooked chicken breasts

Recipe

• 1 combine salsa, milk, chilies, soup, cheese and chicken in saucepan.
• 2 heat until cheese is melted. fill a 9x13 casserole with tortilla chips.
• 3 pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Lentil And Portabella Mushroom Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 1 lb portabella mushroom, stems removed, caps coarsely chopped
• 1 cup canned tomato, chopped, with their juices
• 1 cup dried brown lentils, picked over and rinsed
• 5 cups low-fat chicken stock (low-fat chicken stock) or 5 cups vegetable stock, preferably homemade (low-fat chicken stock)
• salt
• 1/2 cup chopped fresh parsley leaves

Recipe

• 1 heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
• 2 add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
• 3 stir in the tomatoes, lentils, and broth; bring to a boil.
• 4 decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
• 5 season to taste w/ salt, stir in parsley, and serve.

Nelson Family Farms Split Pea & Lentil Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 cups split peas
• 1 cup lentils
• 9 cups water
• 2 lbs ham, diced
• 1 tablespoon minced garlic
• 1 large onion, diced
• 1 cup sliced celery
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup sliced carrot

Recipe

• 1 add all ingredients to large stock pot.
• 2 bring to boil.
• 3 lower heat, simmer 60-90 minutes.
• 4 add 1 cup water or chicken broth to thin if desired.

Lentil And Pea Soup (ham Hocks)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped spanish onions
• 1 1/2 teaspoons garlic, minced
• 12 cups water
• 1 cup dried brown lentils
• 1 cup dried split peas
• 4 smoked ham hocks (about 3 3/4 lbs)
• 1 tablespoon salt
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried marjoram
• 1 -2 bay leaf
• 1 1/2 cups diced carrots
• 1 1/4 cups chopped celery
• lemon slice

Recipe

• 1 in a heavy (cast iron is best) dutch oven heat oil over medium heat.
• 2 add onion and garlic and cook about 5 minutes, stirring until soft.
• 3 add remaining ingredients except carrots,celery and lemon slices.
• 4 bring to boil.
• 5 reduce heat to low, cover pot.
• 6 simmer 1 1/4 hours.
• 7 add carrots and celery.
• 8 bring back to boil then reduce heat and simmer 40 minutes, uncovered.
• 9 remove pot from heat.
• 10 lift out hocks and bay leaf, discard bay leaves.
• 11 cool hocks enough to handle, remove fat and bones.
• 12 put meat back in soup. stir and heat gently.
• 13 float a lemon slice on top of each serving.

Microwaved Scalloped Potatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper, freshly ground
• 4 cups potatoes, thinly sliced
• 1 cup onion, thinly sliced (or chopped)

Recipe

• 1 mix soup, milk, salt and pepper in a 2 quart (2 liter) casserole.
• 2 add potatoes and onions.
• 3 stir, cover and microwave on high (100%) for 15 minutes.
• 4 turn dish by 1/2 rotation, remove lid, and microwave another 10 to 15 minutes until tender (on high 100%).
• 5 allow casserole to stand for 5 minutes before serving.

Fruit Moos

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!

Lentil And Kale Soup

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.

Rako's Potato Leek Soup

null

Slow Cooker Potato Leek Chicken

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 2 1/2-3 lbs boneless skinless chicken thighs, can use any combo of boneless pieces
• 5 medium potatoes, cut into small chunks
• 2 large coarsely chopped leeks, and light green parts, washed well
• 1 (1 7/8 ounce) envelope leek soup mix
• 1 cup water
• 2 minced garlic cloves
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• salt, if needed to taste

Recipe

• 1 place potatoes in slow cooker. arrange chicken pieces on top of potato slices. place leeks on top of chicken pieces.
• 2 in small bowl, whisk together leek soup mix, water, garlic, paprika and pepper until well-combined. pour over top of everything in the crock pot.
• 3 cover and cook on low 5 to 6 hours or until chicken is no longer pink.
• 4 add salt, if needed, to taste.

Slow Cooker Pasta E Fagioli

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.
• 10 discard bay leaf.
• 11 sprinkle each serving with parmesan cheese.

One Dish Chicken Skillet

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.
• 4 6 servings.

Homemade Chicken Meatball Soup - Hcg Phase 2

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.
• 4 add apple cider vinegar just before serving.

Slow Cooker Split-pea Soup

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.
• 3 taste and add salt, if needed. serve soup hot.

Lentil And Spinach 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.

One Dish Chicken Wish

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb ground chicken
• 1 bag frozen peas
• 1 can cream of mushroom soup
• 1 onion, chopped
• 1 tablespoon olive oil
• 2 teaspoons rosemary
• 2 teaspoons sage
• 1 clove minced garlic
• salt and pepper

Recipe

• 1 saute onions in oil.
• 2 add garlic, saute for a few seconds and add chicken cook until pink disappears.
• 3 drain chicken if necessary.
• 4 add spices and soup.
• 5 add peas and mix until cooked.

Slow Cooker Southwest Chicken Stew

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 medium onion
• 1 (15 1/2 ounce) can kidney beans, drained and rinsed
• 1 (15 1/2 ounce) can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes with green chilies or 2 (14 1/2 ounce) cans diced tomatoes with green chilies
• 1 (1 1/4 ounce) envelope taco seasoning
• 4 boneless skinless chicken breasts
• tabasco sauce
• 1 cup chicken broth, less if you want a thinner soup consistency

Recipe

• 1 combine all ingredients except chicken and broth (if using) in slow cooker.
• 2 lay chicken on top and cover.
• 3 cook on low for 6-8 hours or on high 3-4 hours.
• 4 before serving remove and shred chicken. chicken broth can be added at this point if a thinner consistency is desired.
• 5 cook 30 minutes longer on low.
• 6 can be served with rice, cheese, sour cream, tortilla chips.

Slow Cooker Pot Roast

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 1 tablespoon oil
• 3 1/2-4 lbs beef roast, boneless
• 16 ounces baby carrots
• 6 potatoes, cut into chunks
• 2 onions, cut into quarters
• 2 (1 1/4 ounce) envelopes lipton recipe secrets onion soup mix
• 1 1/2 cups water
• 10 3/4 ounces cream of mushroom soup
• 10 3/4 ounces cream of chicken soup
• 2 stalks celery, diced (including leaves)
• 1/8 teaspoon worcestershire ground black pepper (to taste) or 1/8 teaspoon black pepper (to taste)

Recipe

• 1 in a large skillet, heat oil and brown roast.
• 2 in slow cooker, arrange vegetables (i added the celery later), top with roast.
• 3 combine soup mix with 3/4 cup water and add to slow cooker.
• 4 add cream of mushroom and cream of chicken soup with remaining water.
• 5 season to taste with pepper or other seasonings as desired.
• 6 cook in crockpot on low for 8 to 10 hours or on high 4 to 6 hours.
• 7 add celery in the last hour or so of cooking.

Slow Cooker Pot Roast (without Onion Soup Mix)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• 1 1/2-2 lbs beef chuck roast
• 1 lb baby carrots
• 3 large potatoes, peeled and cut into chunks
• 1 (10 ounce) can cream of mushroom soup
• 1 cup water
• 1 teaspoon basil
• 3 tablespoons worcestershire sauce
• 2 tablespoons instant minced onion
• salt and pepper

Recipe

• 1 in a small bowl, combine soup, water, basil, worcestershire sauce and onion and whisk together. set aside.
• 2 place roast in slow cooker and sprinkle with salt and pepper. place carrots and potatoes over meat and sprinkle with salt and pepper.
• 3 pour soup mixture over meat and veggies and cook on low for 8 hours.

Old Fashioned Butter Beans & Ham

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.

Slow Cooker Savory Herb Chicken

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 (2 1/2-3 lb) roasting chickens, cut into serving pieces
• 2 (2 ounce) packages lipton recipe secrets savory herb with garlic soup mix
• 2 medium red bell peppers, cut into 1-inch cubes
• 1 cup coarsely chopped onion
• 1/2 cup dry wine or 1/2 cup water

Recipe

• 1 in slow cooker, combine all ingredients. cook covered on low 8 to 10 hours or high 4 to 6 hours.
• 2 serve, if desired, with hot cooked rice, and green beans.

Slow Cooker Pot Roast

Total Time: 10 hrs 5 mins Preparation Time: 5 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 3 -4 lbs rump roast
• 1 (10 1/2 ounce) can condensed golden mushroom soup
• 1 (10 1/2 ounce) can french onion soup
• 1 (10 1/2 ounce) can cheddar cheese soup
• 1 tablespoon cornstarch (optional)

Recipe

• 1 place all ingredients into slow cooker.
• 2 cook on low 6 to 8 hours.
• 3 skim off grease.
• 4 remove roast and use liquid for gravy.
• 5 for thicker gravy dissolve cornstarch in water and add to gravy mixture. turn to high until gravy is to your liking.

Gingery Squash Soup

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.
• 9 serve.

Easy Tomato Basil Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon butter
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 10 3/4 ounces tomato soup
• 10 3/4 ounces water
• 3 tablespoons 1% low-fat milk
• 2 -3 tablespoons fresh basil, chopped
• 1/4 teaspoon pepper

Recipe

• 1 1. put butter, onions and minced garlic in a medium size pot. cook on medium heat until the onions become clear.
• 2 2. add one can tomato soup, one can water and 3 tbs milk. heat till warm.
• 3 3. add chopped basil and 1/4 tsp pepper.
• 4 4. cook about 5 minute (can puree or eat as is).
• 5 5. season to taste with salt or pepper. serve hot.

Slow Cooker Split Pea And Ham Soup

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 1 (16 ounce) package dried split peas, rinsed
• 2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
• 1 cup carrot, diced
• 1/2 cup onion, chopped
• 1 cup celery, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons parsley flakes
• 1/4 teaspoon dried marjoram, crushed
• 1/4 teaspoon dried thyme, crushed
• 1 tablespoon salt (to taste-definitely reduce if not using water)
• 1/2 teaspoon pepper
• 1 1/2 quarts hot water

Recipe

• 1 layer ingredients in slow cooker in the order listed.
• 2 pour in water. do not stir!
• 3 cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
• 4 remove bones and bay leaf.
• 5 serve!

One Dish Chicken And Rice Bake

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 cup water
• 3/4 cup long grain rice, uncooked
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 4 boneless skinless chicken breasts

Recipe

• 1 stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish.
• 2 top with chicken. season with additional paprika and black pepper. cover.
• 3 bake covered at 375 degrees f. for 45 minutes or until the chicken is cooked through and the rice is tender.

Rick's Vegetable Beef Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/4 lbs beef stew meat
• 1 1/2 cups carrots, cut up
• 3 medium potatoes, cubed 1 inch
• 1 (8 ounce) package frozen corn
• 1/2 medium onion, chopped coarsely
• 1 tablespoon beef bouillon
• 1 bay leaf
• 14 1/2 ounces diced tomatoes
• 14 1/2 ounces green beans, drained
• 8 cups water
• salt, to-taste
• fresh ground black pepper, to-taste

Recipe

• 1 in a large pot, brown beef in hot oil.
• 2 add bouillon, spices, and water.
• 3 bring to a boil; reduce heat.
• 4 cover and simmer for 1 1/2 hour.
• 5 add remaining ingredients.
• 6 return to boiling; reduce heat.
• 7 cover and simmer 1/2 hour or until vegetables are done.
• 8 season to taste with salt and black pepper.

Pa Dutch Chicken Pot Pie Noodle Soup

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 3 1/2 lbs boneless chicken thighs
• 3 1/2 quarts water
• 3 tablespoons chicken soup base
• 1/2 teaspoon pepper
• 1 bay leaf
• 3 celery ribs, diced small, include the leaves
• 1 1/2-2 cups diced carrots
• 2 leeks, finely chopped, and light green parts
• 1 tablespoon chopped fresh parsley
• 3 medium potatoes, peeled and diced very small
• 1 lb square pot pie noodles
• salt, to taste

Recipe

• 1 place chicken thighs in a large stockpot. add the water, soup base, pepper and bay leaf. bring to a boil.
• 2 reduce heat, cover and simmer for 1 hour. add the celery carrots, leeks, parsley and potatoes; cover and simmer for an additional hour.
• 3 remove cooked chicken from the stockpot. cut up the chicken into bite-sized pieces w/ a knife or 2 forks.
• 4 while your cutting up the chicken, throw your pot pie noodles in the stockpot with the rest of the soup.
• 5 add additional water, if needed, but it's not supposed to be too watery -- it's more of a stew.
• 6 turn up the heat to boil; reduce heat and simmer, stirring occasionally for about 15 minutes or until your noodles are desired softness.
• 7 return your cut up chicken to the pot and heat through.
• 8 adjust your salt and pepper to taste.
• 9 remove bay leaf.
• 10 put it in a big bowl and slurp away!
• 11 **make sure you serve it with bread (not whole wheat) slathered with butter (not margarine) so thick that you can see your teethmarks.

Homemade Chicken Noodle Soup

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.
• 7 enjoy!

Slow Cooker Nacho Chicken And Rice Wraps

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• 2 (10 3/4 ounce) cans condensed cheddar cheese soup
• 1 cup water
• 2 cups picante sauce or 2 cups salsa, of choice
• 1 1/4 cups regular long grain rice, uncooked
• 2 lbs chicken breasts, boneless, skinless, cubed
• 10 (10 inch) flour tortillas

Recipe

• 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.

Slow Cooker Santa Fe Sweet Potato Soup

Gingered Citrus Shaker Pie

Total Time: 9 hrs 30 mins Preparation Time: 9 hrs Cook Time: 30 mins

Ingredients

• 1 lemon, meyer preferred
• 2 oranges, clementine preferred
• 10 key limes
• 1 1/2 cups turbinado sugar or 1 1/2 cups brown sugar
• 1 tablespoon ginger paste, sweetened (or 2 t for a stronger flavor)
• 4 eggs
• 1 double crust pie crust

Recipe

• 1 slice all the fruit as thin as possible, removing any seeds.
• 2 add the ginger paste (i use 2t gourmet garden ginger spice blend).
• 3 add the sugar.
• 4 allow to sit and blend for several hours, preferably overnight, stirring occasionally.
• 5 preheat the oven to 400.
• 6 beat the eggs well, until light and frothy.
• 7 blend the eggs into the sugar-fruit mixture.
• 8 prepare the crust and place the bottom in the pie pan.
• 9 pour the filling mixture into the pan. it will be soupy.
• 10 make slits in the top pie crust and seal together with the bottom.
• 11 lightly brush with water and sprinkle with sugar.
• 12 cover the edges with a pie crust shield or aluminum foil.
• 13 bake for 30 minutes, or until the crust has a nice golden color.
• 14 remove from the oven and allow to cool completely before slicing. i think this pie tastes better the longer it sits: it's a great 2nd-day pie.
• 15 preparation time includes minimum time for the fruit-sugar blend to macerate.
• 16 to make your own sweet ginger paste:.
• 17 grate 1-2 t ginger
• 18 add 1/2 t sugar or honey.
• 19 mash and blend together. add a few drops of citrus juice to assist in creating a paste.

Slow Cooker Mexican Meat

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 3 lbs stewing beef
• 10 ounces cream of celery soup
• 4 ounces chopped green chilies

Recipe

• 1 combine all ingredients in slow cooker. stir well to coat meat.
• 2 cook on high 6 to 8 hours.
• 3 use a potato masher to blend liquid and separate meat.
• 4 it should just fall apart when done.
• 5 use this recipe for burritos, soft tacos, tostadas, and bean dip or some like it just over rice.

Slow Cooker Mushroom Risotto

Total Time: 2 hrs 45 mins Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 1 1/4 cups uncooked arborio rice
• 1/4 cup olive oil, divided
• 1/2 cup wine, divided (such as chardonnay)
• 3 3/4 cups chicken broth
• 1/2 cup shallot, chopped
• 4 ounces porcini mushrooms, chopped
• 4 ounces cremini mushrooms, chopped
• 2 teaspoons fresh thyme (optional) or 1 teaspoon dried thyme (optional)
• kosher salt
• black pepper
• 3 tablespoons half-and-half
• 1/2 cup shredded parmesan cheese
• 1 tablespoon parsley, chopped

Recipe

• 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.

Ranch Potatoes

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 can cream of mushroom soup, undiluted
• 1 1/4 cups milk
• 1 envelope ranch dressing mix
• 1 1/2 cups shredded cheddar cheese, divided
• salt and pepper
• 6 slices bacon, cooked and crumbled

Recipe

• 1 add the potatoes to a saucepan.
• 2 add water to cover.
• 3 bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
• 4 place drained potatoes into a greased 13x9 inch baking dish.
• 5 in a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
• 6 sprinkle crumbled bacon and the remaining cheese over the top.
• 7 bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

Monterey Jack Cheese Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 cup chicken broth
• 1 large tomato, peeled,seeded and diced
• 1/2 cup finely chopped onion
• 2 tablespoons chopped green chilies
• 1 clove garlic, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• salt and pepper
• 3 cups milk, divided
• 1 1/2 cups shredded monterey jack cheese (6 ounces)

Recipe

• 1 in a 3 quart saucepan, combine the first 5 ingredients; bring to a boil.
• 2 reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
• 3 remove from the heat and set aside.
• 4 in another saucepan, melt butter.
• 5 stir in flour, salt and pepper.
• 6 cook and stir over medium heat until smooth.
• 7 gradually stir in 1 1/2 cups milk; bring to a boil.
• 8 boil for 1 minute stirring constantly.
• 9 slowly stir into vegetable mixture.
• 10 add cheese and remaining milk.
• 11 cook and stir over low heat until cheese is melted.
• 12 serve immediately.

Easy And Flavourful Canned Tomatoes

Total Time: 2 hrs 3 mins Preparation Time: 1 hr 30 mins Cook Time: 33 mins

Ingredients

• 20 lbs roma tomatoes
• 1/4 cup rock salt
• 1 tablespoon fresh ground pepper
• 2 tablespoons peppercorns
• 2 whole heads of garlic
• 1 bunch fresh basil leaf
• 1 bunch fresh oregano
• 1 bunch fresh italian parsley (chopped fine)

Recipe

• 1 you will need 12 one litre jars or 1.5 litre jars washed and sterilized. set out your jars and place the following in the bottom of the jar:.
• 2 1/2 teaspoon of rock salt.
• 3 one round of fresh ground pepper.
• 4 1/8th teaspoon of whole peppercorns.
• 5 1 garlic clove skinned (if they're really big - cut in 1/2).
• 6 1 basil leaf.
• 7 1 sprig of greek oregano.
• 8 teaspoon of italian parsley.
• 9 top up jar with blanched/skinned tomatoes just under the neck of the jar.
• 10 remove air bubbles with a chopstick.
• 11 dry rims of jars and seal.
• 12 process in boiling hot water just covered for 33 minutes.

Slow Cooker Pot Roast

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1/4 cup water
• 4 medium red potatoes, cut in quarters
• 1 medium onion, cut in quarters
• 1 (16 ounce) package peeled baby carrots
• 1 (1 ounce) envelope onion soup mix, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme leaves
• 2 1/2-3 lbs boneless beef chuck roast

Recipe

• 1 place water and three-fourths of the vegetables in the slow cooker.
• 2 reserve 1 tablespoon onion soup mix. sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly.
• 3 sprinkle and rub salt, pepper, thyme over the pot roast. place pot roast on top of vegetables.
• 4 place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. place lid on slow cooker.
• 5 cook on low for 8 to 9 hours or on high for 5 to 6 hours until beef is tender.
• 6 carefully remove lid to allow steam to escape. serve food directly from slow cooker.

Slow Cooker Split Pea Soup

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 1 lb dried split peas
• 10 cups water
• 1 lb smoked sausage, sliced or 1 lb honey-roasted ham, diced
• 5 chicken bouillon cubes
• 1 1/2 cups carrots, diced brunoise
• 1 cup celery, diced brunoise
• 2 potatoes, peeled and diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped

Recipe

• 1 in a large slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
• 2 cover, and cook on low for 8 hours. remove bay leaves before ladling into bowls.

Pacific Rim Red Lentil Soup

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 tablespoons extra virgin olive oil
• 1 lb portuguese chourico (sliced thin)
• 1/4 lb pancetta (small diced)
• 2 cups leeks (medium diced)
• 1 cup carrot (medium diced)
• 1 cup celery root (medium diced)
• 2 bay leaves
• 1 teaspoon fine sea salt
• 2 teaspoons fresh ground black pepper
• 1 tablespoon garlic (minced)
• 1/2 cup wine (esporao 2009,alentejo)
• 8 cups ham stock
• 2 cups red lentils (rinse in cold water)
• 2 cups yukon gold potatoes (medium diced)
• 1 teaspoon ground cumin
• 1 tablespoon lemon thyme (chopped)
• 2 teaspoons fresh lemon zest
• 2 teaspoons fresh lemon juice
• 4 cups baby spinach

Recipe

• 1 in a soup pot heat olive oil, add portuguese sausage, pancetta and cook until sausages are brown.
• 2 add leeks, carrots, celery root, bay leaves, salt, ground black pepper and saute 4-5 minutes. add garlic saute 1-2 minutes.
• 3 add wine and reduce by one-half.
• 4 add ham stock, potatoes and red lentils. bring to a full boil, cover and reduce to a simmer for 30-minutes or until lentils are cooked.
• 5 add cumin, fresh lemon thyme, lemon zest, lemon juice and simmer for 5- minutes.
• 6 remove soup from heat and discard bay leaves. stir in spinach. season with fine sea salt and fresh ground blackpepper to taste.
• 7 serve soup in warm bowls.
• 8 garnish soup with creame fraiche and chopped chives.

Microwaved Spinach Stuffed Chicken

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 4 boneless skinless chicken breasts
• 4 slices ham, 1 ounce each
• 4 slices swiss cheese, 1 ounce each
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1/4 teaspoon lemon peel, finely grated
• 1 tablespoon lemon juice
• 1/8 teaspoon thyme
• 1/4 cup green onion, sliced
• paprika, for garnish

Recipe

• 1 rinse chicken, pat dry.
• 2 pound each piece of chicken with a meat mallet until 1/4" thick.
• 3 for each roll place 1 ham slice and 1 cheese slice on top of the chicken, top with 1/4 of the spinach.
• 4 starting with small end of chicken, roll up jelly roll style and secure with wooden toothpick.
• 5 place seam side down in a 1 3/4 qt casserole. yes the dish will look too big but it needs to be large so the soup doesn't boil over during cooking.
• 6 combine soup, lemon peel, lemon juice and thyme.
• 7 spoon over chicken.
• 8 sprinkle with onions and paprike.
• 9 cook on high 8 to 10 minutes or until chicken is tender and no longer pink. microwave ovens vary so be careful not to overcook.