Ingredients
- Servings: 8
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 7 hrs
Ready Time: 7 hrs 15 mins
- place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
- remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, 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: 6
- 1 (7.25 ounce) package macaroni and cheese
- 1/4 cup butter
- 1/4 cup milk
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (6 ounce) can tuna, drained and flaked
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 tablespoon minced fresh parsley, or to taste (optional)
- 1/4 cup bread crumbs
- 1/4 cup butter, melted
- 1/2 teaspoon dried dill weed, or to taste (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
- bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain and return macaroni to pot.
- stir 1/4 cup butter, 1/4 cup milk, and powdered cheese from envelope into the cooked macaroni. stir cream of mushroom soup, tuna, and 1/2 cup milk into the macaroni and cheese. pour macaroni mixture into the prepared baking dish; top with cheddar cheese and parsley.
- mix bread crumbs, melted butter, and dill in a small bowl; sprinkle over cheddar cheese layer.
- bake in the preheated oven until cheese is melted and bread crumb topping is lightly browned, about 20 minutes.
Ingredients
- Servings: 10
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans french style green beans, drained
- 2 cups shredded cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
- transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
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: 8
- 1 (1 ounce) envelope dry onion soup mix
- 2 pounds red potatoes, halved
- 1/3 cup olive oil
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 450 degrees f (230 degrees c).
- in a large plastic bag, combine the soup mix, red potatoes and olive oil. close bag, and shake until potatoes are fully covered.
- pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
Ingredients
- Servings: 6
- 6 boneless chicken thighs
- 2 (10.75 ounce) cans condensed cream of celery soup
- salt and pepper to taste
- 1 (12 ounce) package refrigerated biscuit dough
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- in a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. drain some of the water from the pot, reserving 3 cups in the pot. remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.
- reduce heat to medium, and add the cans of condensed soup. season with salt and pepper. pull the biscuit dough into pieces, and add to the soup. simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.
