Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 1
- 1 cup mayonnaise
- 1 (16 ounce) container sour cream
- 1 (1.8 ounce) package dry leek soup mix
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread
Recipe
Preparation Time: 15 mins
Ready Time: 6 hrs 15 mins
- in a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. chill in the refrigerator 6 hours, or overnight.
- remove top and interior of sourdough bread. fill with mayonnaise mixture. tear removed bread chunks into pieces for dipping.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 8
- 8 large baking potatoes, peeled and diced
- 1 bunch green onions, sliced
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 cup shredded cheddar cheese
- black pepper to taste
- garlic salt to taste
- 1/2 cup crumbled crisply cooked bacon (optional)
- 1/2 cup sauteed mushrooms (optional)
- 1/2 cup butter
Recipe
Preparation Time: 30 mins
Cook Time: 12 mins
Ready Time: 42 mins
- preheat a grill for medium heat.
- prepare 8 pieces of aluminum foil with vegetable cooking spray. combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl. season to taste with salt and pepper. evenly divide the potato mixture among the squares of aluminum foil. dot with butter. fold into foil packets, sealing well.
- cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.
Ingredients
- Servings: 12
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups grated parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
- in a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. spread evenly into prepared dish. sprinkle with parmesan cheese.
- bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately.
Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 6
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Recipe
- in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Ingredients
- Servings: 8
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
- coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- cover, and cook 8 hours on low or 4 hours on high.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 12
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups grated parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
- in a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. spread evenly into prepared dish. sprinkle with parmesan cheese.
- bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately.
Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 1
- 1 cup mayonnaise
- 1 (16 ounce) container sour cream
- 1 (1.8 ounce) package dry leek soup mix
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread
Recipe
Preparation Time: 15 mins
Ready Time: 6 hrs 15 mins
- in a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. chill in the refrigerator 6 hours, or overnight.
- remove top and interior of sourdough bread. fill with mayonnaise mixture. tear removed bread chunks into pieces for dipping.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 12
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 pounds pot roast
Recipe
Preparation Time: 10 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 10 mins
- in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
- cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 6
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Recipe
- in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
- meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Ingredients
- Servings: 6
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix
- 1 1/3 cups milk
Recipe
- in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
- add potatoes and carrots; cover and cook another 30 minutes.
- remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
- add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Ingredients
- Servings: 8
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
- coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- cover, and cook 8 hours on low or 4 hours on high.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 6
- 2 eggs, lightly beaten
- 2 tablespoons melted butter or margarine
- 1/2 cup matzo meal
- 1 teaspoon chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1 dash pepper
- 1 tablespoon water
- 6 cups chicken broth
- 1 medium carrot, cut into 2 inch julienne strips
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr 30 mins
- in a small bowl, mix eggs with the melted butter or margarine. stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. cover and refrigerate for at least 30 minutes.
- bring chicken broth and carrots to a boil in a large pot. reduce heat to a simmer. shape the matzo dough into 12 balls. (for easier shaping, dip hands in cold water from time to time). drop the matzo balls into the simmering broth. cover and cook for 30 to 40 minutes.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
- meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Ingredients
- Servings: 1
- 1 cup mayonnaise
- 1 (16 ounce) container sour cream
- 1 (1.8 ounce) package dry leek soup mix
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread
Recipe
Preparation Time: 15 mins
Ready Time: 6 hrs 15 mins
- in a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. chill in the refrigerator 6 hours, or overnight.
- remove top and interior of sourdough bread. fill with mayonnaise mixture. tear removed bread chunks into pieces for dipping.
Ingredients
- Servings: 6
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Recipe
- in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Ingredients
- Servings: 6
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix
- 1 1/3 cups milk
Recipe
- in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
- add potatoes and carrots; cover and cook another 30 minutes.
- remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
- add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Ingredients
- Servings: 12
- 4 cups dry bread stuffing mix
- 1 cup butter, melted
- 1 cup milk
- 2 1/2 cups cubed, cooked chicken meat
- 1 (10 ounce) package frozen green peas, thawed
- 1 onion, chopped
- 1 pinch ground black pepper
- 1 (4 ounce) jar sliced pimento peppers, drained
- 1 (8 ounce) can water chestnuts
- 1 cup chopped celery
- 2 (4.5 ounce) cans mushrooms, drained
- 2 (10.75 ounce) cans condensed cream of celery soup
- 1/2 cup slivered almonds for topping
Recipe
- preheat oven to 375 degrees f (190 degrees c).
- combine the stuffing and melted butter/margarine. put 1/2 of the stuffing mixture in a 9x13 inch baking dish.
- in a large mixing bowl, combine the milk, chicken meat, peas, onion, ground black pepper, pimentos, water chestnuts, celery, mushrooms and soup. mix well.
- pour chicken mixture over the stuffing in the baking dish, then add the other 1/2 of the stuffing mixture. top with slivered almonds and bake in the preheated oven for 30 to 35 minutes. let cool for 10 minutes and serve.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
- meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Ingredients
- Servings: 8
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
- coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- cover, and cook 8 hours on low or 4 hours on high.
Ingredients
- Servings: 12
- 4 cups dry bread stuffing mix
- 1 cup butter, melted
- 1 cup milk
- 2 1/2 cups cubed, cooked chicken meat
- 1 (10 ounce) package frozen green peas, thawed
- 1 onion, chopped
- 1 pinch ground black pepper
- 1 (4 ounce) jar sliced pimento peppers, drained
- 1 (8 ounce) can water chestnuts
- 1 cup chopped celery
- 2 (4.5 ounce) cans mushrooms, drained
- 2 (10.75 ounce) cans condensed cream of celery soup
- 1/2 cup slivered almonds for topping
Recipe
- preheat oven to 375 degrees f (190 degrees c).
- combine the stuffing and melted butter/margarine. put 1/2 of the stuffing mixture in a 9x13 inch baking dish.
- in a large mixing bowl, combine the milk, chicken meat, peas, onion, ground black pepper, pimentos, water chestnuts, celery, mushrooms and soup. mix well.
- pour chicken mixture over the stuffing in the baking dish, then add the other 1/2 of the stuffing mixture. top with slivered almonds and bake in the preheated oven for 30 to 35 minutes. let cool for 10 minutes and serve.
Ingredients
- Servings: 6
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix
- 1 1/3 cups milk
Recipe
- in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
- add potatoes and carrots; cover and cook another 30 minutes.
- remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
- add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 8
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
- coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- cover, and cook 8 hours on low or 4 hours on high.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.
Ingredients
- Servings: 8
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
- coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- cover, and cook 8 hours on low or 4 hours on high.
Ingredients
- Servings: 12
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups grated parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
- in a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. spread evenly into prepared dish. sprinkle with parmesan cheese.
- bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately.
Ingredients
- Servings: 6
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Recipe
- in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 4 cups vegetable stock
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (8.75 ounce) can whole kernel corn
- 1/4 teaspoon ground black pepper
- 1 (14.5 ounce) can stewed tomatoes
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
- meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Ingredients
- Servings: 1
- 1 cup mayonnaise
- 1 (16 ounce) container sour cream
- 1 (1.8 ounce) package dry leek soup mix
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread
Recipe
Preparation Time: 15 mins
Ready Time: 6 hrs 15 mins
- in a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. chill in the refrigerator 6 hours, or overnight.
- remove top and interior of sourdough bread. fill with mayonnaise mixture. tear removed bread chunks into pieces for dipping.
Ingredients
- Servings: 6
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 3 cups water
- 1 cup chopped celery
- 2 onions, quartered
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves
- 5 carrots, sliced
- 1 (10 ounce) package frozen green peas
- 4 potatoes, quartered
- 3 cups baking mix
- 1 1/3 cups milk
Recipe
- in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
- add potatoes and carrots; cover and cook another 30 minutes.
- remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
- add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Ingredients
- Servings: 10
- 1 1/2 cups butter, melted and divided
- 1 (16 ounce) package frozen hash brown potatoes
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 pound crabmeat
- 1 (16 ounce) package cheddar cheese, shredded
Recipe
Preparation Time: 10 mins
Cook Time: 25 mins
Ready Time: 35 mins
- preheat oven to 350 degrees f (175 degrees c).
- pour 1 cup melted butter in a 9x13 inch casserole dish. spread frozen hash browns in the bottom of the dish.
- in a small bowl combine chicken soup and sour cream; spread over hash browns. sprinkle crab meat evenly over potatoes and top with cheese. pour remaining 1/2 cup melted butter over cheese.
- bake in preheated oven for 25 minutes.
Ingredients
- Servings: 4
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 cup chunky salsa
- 1 teaspoon ground cumin
- 4 tablespoons sour cream
- 2 tablespoons thinly sliced green onion
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- in an electric food processor or blender, combine beans, broth, salsa, and cumin. blend until fairly smooth.
- heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Ingredients
- Servings: 8
- 1 tablespoon vegetable oil
- 1 pound ground turkey
- 2 (10.75 ounce) cans low sodium tomato soup
- 2 (15 ounce) cans kidney beans, drained
- 1 (15 ounce) can black beans, drained
- 1/2 medium onion, chopped
- 2 tablespoons chili powder
- 1 teaspoon red pepper flakes
- 1/2 tablespoon garlic powder
- 1/2 tablespoon ground cumin
- 1 pinch ground black pepper
- 1 pinch ground allspice
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 4 hrs
Ready Time: 4 hrs 15 mins
- heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
- coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
- cover, and cook 8 hours on low or 4 hours on high.
Ingredients
- Servings: 6
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1/2 cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Recipe
- in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Ingredients
- Servings: 1
- 1 cup mayonnaise
- 1 (16 ounce) container sour cream
- 1 (1.8 ounce) package dry leek soup mix
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (1 pound) loaf round sourdough bread
Recipe
Preparation Time: 15 mins
Ready Time: 6 hrs 15 mins
- in a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. chill in the refrigerator 6 hours, or overnight.
- remove top and interior of sourdough bread. fill with mayonnaise mixture. tear removed bread chunks into pieces for dipping.
Ingredients
- Servings: 12
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups grated parmesan cheese
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x13 inch baking dish.
- in a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and cheddar cheese. spread evenly into prepared dish. sprinkle with parmesan cheese.
- bake 1 hour in the preheated oven, or until bubbly and lightly brown. serve immediately.
Ingredients
- Servings: 6
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
- open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. pour everything into a large saucepan or stock pot. simmer over medium heat until chicken is heated through.