Cheddar, Broccoli, Chicken Potato soup:
1 package of Idahoan cheddar broccoli potato soup mix.
1 large can of chicken breasts
1/2 bag of frozen broccoli.
I cooked the broccoli in the suggested amount of water from the packaged for about 10 minutes. I added everything else and let it cook for another 10 minutes. Turned off the stove and waited 5 minutes more then enjoyed. I froze two individual servings to take for my meal breaks at work.
Tortellini soup:
Cook one bag of cheese tortellini in enough water to cover the tortellini. Do not drain! Once cooked add a large can or jar of your favorite spaghetti sauce. Add meat or vegetables if desired and let simmer for about 30 minutes. Enjoy
Chicken Mexican Dish
Boneless chicken breasts-cooked cut up in
small chunks
1 can of diced tomatoes
1 can of black beans
1 can of corn
1 to 1 ½ cups of cooked rice or
Instant rice
1 to 2 avocados diced
Season to taste.
Mix together and simmer on the stove in a large pot
or in a crock pot until hot. Can serve it in a tortilla
with cheese. Can use ground beef instead of chicken.
Yummy Chicken and Noodles with veggies
Cook chicken breast is a large frying pan with lid
Remove and let cool. Cut up into small pieces
Add 5 cups of water to the pan you cooked the chicken in
Heat the water with chicken drippings until boiling
Add frozen veggies and pasta
Cook about 15 to 20 minutes until pasta is tender
Add chicken, cream of chicken and cream
Cook another 10 minutes and Enjoy!
Shrimp Cream Cheese Spread
With Crackers
One small package of shrimp or two cans of shrimp
two blocks of cream cheese softened
1/2 to 2/3 cup of cocktail sauce
Soften the cream cheese
chop up the shrimp
mix together with the cocktail sauce
spread on crackers and enjoy!
Chicken and Rice Dish
In a large pot cook instant rice and frozen vegetables together in a enough water to cover. When tender add two precooked chicken breasts, cream of chicken soup and cream of mushroom or celery soup. Heat to boiling then simmer for about 15 minutes. Serve or freeze in individual freezer containers for hot lunches.
Potato Soup
8 to 9 medium potatoes cut up and peeled if desired (I leave the skin on)
2 to 3 medium carrots
2 to 3 celery stalks
2 to 3 leeks
Cook the above in a large pan until tender do not drain
add parsley and garlic powder
2 cups of half and half
1/2 of stick of butter
chopped ham if desired
2 cups of cheddar cheese if desired
cook another 10 to 15 and serve
makes a full pot
Simple Butternut Squash Soup
1 medium to large Butternut squash, cut up and baked until soft about an hour at 350 degrees
i container of chicken broth
dried onions
cinnamon
nutmeg
Bake squash and remove seeds and skin, puree in blender
In a large pot mix squash and chicken broth and seasonings to taste and heat to boiling.
Simmer an half hour and serve.