Everything is Better with Garlic

Creamy White Chili

2010-10-08T20:29:00.000-07:00

I found this recipe through Taste of Home's website. Visit it here www.tasteofhome.com

Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) white beans, rinsed and drained
1 can (14-1/2 ounces) Chicken Broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

Directions
In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.

I love this recipe. I never had a white chili until I made this and it is amazing! I'm a big fan of the white beans and use them in other recipes (like Italian Meatball Stew) I give this recipe a 5 and so does everyone else that I have served it to.

Grilled Salmon wtih Garlic Mayo

2010-01-09T21:20:00.000-08:00

This recipe is from Taste of Home August and Sept 2009 issue.

Ingredients

3 tablespoons plus 1 teaspoon olive oil, divided
1/2 teaspoon dried rosemary, crushed
4 salmon fillets (6 oz each)
8 garlic cloves, peeled
1 tablespoon lemon juice
3/4 cup mayonnaise
2 tablespoons plain yogurt
1 tablespoon Dijon mustard

Directions

Coat grill rack with cooking spray before starting grill. Combine 3 tablespoons oil and rosemary; brush over salmon. Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork.
Meanwhile, in a small microwave safe bowl, combine garlic and remaining oil. Microwave, uncovered, on high for 20-30 seconds or until softened; place in a blender. Add the remaining ingredients. Cover and process until blended. Serve with salmon.

We made this recipe for the first time yesterday. We used out panini grill instead of a regular grill. This caused the outside of the salmon to get a little tough and kind of like salmon jerky. It still tasted good though. The sauce garlic mayo sauce it excellent and could be used as an alternative to tartar sauce with any fish.

I give this recipe a 4 out of 5, just for the sauce alone. My husband gave it 3 1/2.

Tortellini with Broccoli

2010-01-09T21:13:00.000-08:00

This recipe is from Fix it and Forget it - Slow Cooker recipes

Ingredients

1/2 cup water
26-oz jar of your favorite pasta sauce, divided
1 tablespoon dried Italian seasoning
9 oz pkg fresh mixed cheese tortellini
16 oz pkg frozen broccoli florets
Grated Parmesan cheese (optional)

Directions

Combine water, pasta sauce and Italian seasoning in a bowl.
Pour 1/3 of the sauce into the slow cooker. Top with tortellini
Pour 1/3 sauce over tortellini. top with broccoli.
Pour remaining sauce over broccoli.
Cook on high 1 1/2 - 2 hours or until broccoli and pasta are tender, but not mushy. Garnish with Parmesan cheese, if desired.

I made this recipe for the first time last week. It was super easy and had an excellent taste. I think I let it cook a little too long though, cause the pasta did get kind of mushy.

I give it a 3 out of 5. My husband gives it a 3 1/2.

Sweet and Sour Chicken

2010-01-09T21:02:00.000-08:00

This recipe is from Better Homes and Gardens 30-Minute Meals.

Ingredients

1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet and sour sauce
12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces
1 tablespoon soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into but size strips
1 medium carrot, sliced
1 cup fresh pea pods, stems removed
2 cups hot cooked rice
1 can water chestnuts (my addition)

Directions

Drain pineapple, reserving 2 tablespoons of the juice; set pineapple aside. In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside. In a medium bowl, toss chicken with soy sauce; set aside.
In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add sweet pepper and carrot; cook for for 3 minutes. Add pea pods and water chestnuts; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add the remaining 1 teaspoon of oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetable mixture and pineapple chunks, heat through. Serve chicken mixture with hot rice.

We have made this recipe several times. It is super easy to make and tastes excellent.

I give this recipe a 4 out of 5. My husband gives it a 3 1/2.

Marvelous Mushroom Soup

2010-01-09T20:55:00.000-08:00

This recipe is from Taste of Home Soups magazine, 2008

Ingredients

1/2 lb fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup all-purpose flour
2 can (14.5 oz each) beef or vegetable broth
1 cup (8 oz) sour cream
1/2 cup half and half cream
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and Pepper to taste

Directions

In a Dutch over or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly.
Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through, but do not boil.

We made this recipe for the first time last week. I was disappointed in the taste. I didn't think it had a very good flavor, even after I added more hot sauce and salt and pepper. It just couldn't get to a point where I enjoyed this dish.

I give it a 1 out of 5, it was warm, that was the only think I liked about it. My husband gave it a 3 out of 5.

Speedy Minestrone

2010-01-09T20:48:00.000-08:00

This recipe is from Taste of Home Pasta special published 2009

Ingredients

2 cans (14.5 oz, each) beef broth
1 pkg (24 oz) frozen vegetable and pasta medley in garlic sauce
1 pound smoked sausage, cut into 1/2-in. slices
1 can kidney beans, drained and rinsed
1/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Shredded Parmesan cheese

Directions

In a large saucepan, combine the first 7 ingredients. Bring to a boil.

Reduce heat; simmer, uncovered for 10-15 minutes or until heated through. Sprinkle with Parmesan cheese.

We tried this recipe for the first time last week. We couldn't find the pasta medley, so we improvised with mixed veggies in garlic sauce and shell pasta. We still cooked it the same. Judging the doneness by when the pasta was tender.
If we make this one again, I will probably use beef kielbasa instead of smoked sausage because I thought the sweet flavor of the smoked sausage was a little too much.

My husband and I both give this dish a 3 out of 5.

Comforting Broccoli Casserole

2010-01-09T20:39:00.000-08:00

This recipe is from Taste of Home Best Holiday Recipes 2008

Ingredients

2 eggs, lightly beaten
1 can (10.75oz) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/2 cup mayonnaise
2 tablespoons butter, melted
1 pkg (16 oz) frozen broccoli cuts, thawed
1 pkg (10 oz) frozen chopped broccoli, thawed
1/4 cup dry bread crumbs

Directions

In a large bowl, combine the first seven ingredients, fold in broccoli. Transfer to a greased 1 1/2-qt. baking dish. Sprinkle with bread crumbs.
Cover and bake at 400 degrees for 30-35 minutes or until heated through.

We made this casserole for Christmas Day with our family. I was a little disappointed with how liquidy it turned out. It might have sat too long or not cooked long enough, I'm not sure what went wrong, but it was really thin and though it had good flavor, I think it should have been thicker.

I give it a 2 out of 5 and my husband gives it a 1.

Sweet Potatoes and Apples

2010-01-09T20:32:00.001-08:00

This recipe is from Taste of Home Best Holiday Recipes 2008

Ingredients

6 medium sweet potatoes, peeled
2 medium tart apples, peeled, cored and cut into rings
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons unsweetened apple juice
2/3 cup finely crushed gingersnap cookies (about 10 cookies)

Directions

Place sweet potatoes in a Dutch over; cover with water. Cover and bring to a boil; cook for 30 minutes or just until tender. Drain; cool slightly. peel the potatoes and cut into 1/2-in. slices. Arrange half of the slices in a greased 13-in. x 9-in x 2-in. baking dish. Top with the apples and remaining sweet potato slices.
In a small saucepan, bring the brown sugar, butter and apple juice to a boil, stirring constantly. Pour over potatoes and apples. Bake uncovered, at 325 degrees for 30 minutes or until apples are tender. Sprinkle with gingersnap cookies. Bake 15 minutes longer.

Makes 8-10 servings

We made this for Christmas Day dinner with our family. It turned out well. I put together the casserole the night before and made the sauce the day of.

My husband and I both give this casserole a 3 out of 5.

Creamed Potato Casserole

2010-01-09T20:21:00.000-08:00

This recipe is from Taste of Home Best Holiday Recipes 2008
(the original recipe was for 2 casseroles, but we only needed enough for 1 casserole, I am giving my modified ingredients list here)

Ingredients

12 medium potatoes
1/3 cup plus 1 1/2 tablespoons butter, divided
1/3 cup all-purpose flour
2 1/2 cups chicken broth
2 1/2 cups half and half cream
4 egg yolks, lightly beaten
3/4 cup minced fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup seasoned bread crumbs

Directions

Place potatoes in a large stockpot or soup kettle; cover with water. Bring to a boil, reduce heat; cover and simmer for 20 minutes or until just tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut 1/4 in. slices; set aside.
In a large saucepan, melt 1/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir 1 cup hot cream mixture into egg yolks; return all to pan, stirring constantly. Add the parsley, salt, pepper and cayenne. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Spread 1 cup sauce into a 3-qt baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining sauce. Melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered at 375 degrees for 40-45 minutes or until bubbly.

We made this casserole for our family on Christmas Eve. I thought it turned out really well. I give it a 5 out of 5. My husband gives it a 3 1/2 out of 5. Out of all the leftovers we had in our fridge after Christmas, this was the only thing that didn't end up spoiling because we ate it so fast.

Sugar and Spice Nuts

2010-01-09T20:17:00.000-08:00

This recipe is from Taste of Home Best Holiday Recipes 2008

Ingredients

1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 egg white
1 cup salted cashews
1 cup pecan halves
1 cup dry roasted peanuts
1/2 cup dried cranberries

Directions

In a small bowl, combine the brown sugar, cinnamon and cayenne; set aside. In a large bowl, whisk the egg white; add nuts and cranberries. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased baking sheet.

Bake at 300 degrees for 18-20 minutes or until golden brown, stirring once. Cool. Store in an airtight container.

We made these and put them into tins to give as gifts along with the cookie mix. They were easy to make and had an interesting taste. Slightly spicy, but sweet enough to not need something to drink with them.

Spicy Oatmeal Cookie Mix

2010-01-09T20:04:00.000-08:00

This recipe is from Taste of Home Best Holiday Recipes 2009

Ingredients

1 cup all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup each packed brown sugar and sugar
1 cup old-fashioned oats
1 cup swirled milk chocolate and caramel chips
1/2 cup flaked coconut

Additional ingredients

1/2 cup butter, softened
1 egg
3/4 teaspoon vanilla extract

Directions

In a small bowl, combine the first five ingredients. In a 1-qt. glass jar, layer the flour mixture, brown sugar, sugar, oats, chips and coconut, packing well between each layer. Cover and store in a cool, dry place for up to 6 months.

To prepare the cookies:

In a large bowl, beat the butter, egg and vanilla. Add the cookie mix and mix well. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire cooling racks.

Makes 3 1/2 dozen cookies.

We gave this cookie mix as a gift to our families this year for Christmas. They were easy to make and an inexpensive gift to make.

Strawberry Cheesecake Muffins

2010-01-09T18:59:00.000-08:00

This recipe is from Taste of Home Best Holiday Recipes 2008

Ingredients

1 pkg (3 oz) cream cheese, softened
1/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam

Directions

In a small bowl, beat the cream cheese and confectioners' sugar until smooth; set aside. In a large bowl, combine the flour, baking powder, and salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon peel and almond extract. Stir into dry ingredients just until moistened.
Spoon half of the batter into greased muffin cups. Top each with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining batter.
Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

We made these muffins for several different parties we had during Christmas time. My first batch didn't do too well, so I let me husband try his hand at it. His batches came out excellent.

The muffins have an interesting taste, and even though there is only a little lemon peel in them, the lemon flavor comes out really strong, but in a good way. I give these muffins a 3 out of 5. My husband gives them 3 out of 5 as well.

Cranberry Catch of the Day

2010-01-09T18:46:00.000-08:00

This recipe is from Taste of Home's Best Holiday Recipes of 2008

Ingredients

1 1/2 cups chopped celery
1/2 cup chopped onion
9 tablespoons butter, divided
6 cups cubed bread
3/4 cup chopped pecans
1/3 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon salt, divided
6 haddock, cod or halibut fillets (6 oz each)

Orange-Cranberry Sauce Ingredients:
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange juice
1 cup fresh or frozen cranberries
2 teaspoons grated orange peel

Directions:

In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in x 9-in x 2-in baking dish. Arrange fillets over stuffing.

Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake uncovered at 350 degrees for 25-28 minutes or until fish flakes easily with a fork.

In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing.

We made this recipe for the first time for a party we had for Christmas with some of our friends. We substituted orange roughy fillets, because we like the taste of the roughy and it was all we had. I thought that the stuffing was excellent and that overall it was a very interested and unusual dish. I give it 4 out of 5 stars. My husband gives it a 3 out of 5.

Curly Noodle Chicken Soup

2009-12-09T20:22:00.001-08:00

This recipe is from Taste of Home - Soups 2009

Ingredients:

1 lb boneless, skinless chicken breasts, cut in 1/2 inch pieces
1 large onion, chopped
4 celery ribs, sliced
2 medium carrots, sliced
4 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 can (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes, undrained
6 ounces uncooked tricolor spiral pasta

Directions:

In a large saucepan or Dutch oven, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the flour, basil, oregano and pepper until blended.

Gradually add broth and tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Return to a boil, stir in the pasta. Reduce heat; simmer, uncovered, for 12 -15 minutes or until pasta is tender.

Makes 9 servings

We tried this recipe for the first time tonight. I was a little nervous about making something that has to simmer for an hour on a work night when we don't get home until almost 6 pm. I decided to risk it and make it anyway.

I thought that this soup had a nice flavor to it and I enjoyed all of the ingredients. The veggies were nice and tender and the chicken was juicy.

I give this soup a 4 and my husband gives it a 3 1/2.

Santa Fe Cheese Soup

2009-12-07T22:25:00.000-08:00

This recipe is from Taste of Home - Soups 2009

Ingredients:

1 can (15.5 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (10 oz) premium chunk white chicken, drained
1 can (4.5 oz) chopped green chilies
1 pound (16oz) process cheese (Velveeta), cubed
Crushed tortilla chips, optional

Directions:

In a 3-qt saucepan, combine the first 7 ingredients. Cook and stir until cheese in melted. Garnish with tortilla chips if desired.

We tried this recipe for the first time this evening. I thought that it would be a good way to use up some of the Velveeta we had leftover from making Cheeseburger soup. My first thought when I was serving this was that it smells so much like nachos!

I thought that it might be too spicy with all the green chilies in it, but it isn't. I thought this soup was very good and though we opted out of the tortilla chips this time, if we make it again, I will add them.

I gave this soup a 3 and my husband gave it a 3 1/2.

Salmon with Feta and Pasta

2009-12-07T22:15:00.000-08:00

This recipe is from Better Homes and Gardens 30 Minute Meals

Ingredients

12 ounces fresh or frozen skinless salmon fillet
8 ounces dried rotini pasta
Nonstick cooking spray
1 teaspoon bottled minced garlic
Salt
4 large plum tomatoes, chopped (2 cups)
1 cup sliced green onions
1/3 cup sliced pitted ripe olives
3 tablespoons snipped fresh basil
1/2 teaspoon coarsely ground black pepper
2 teaspoons olive oil
1 4-ounce package crumbled feta cheese
Fresh basil sprigs (optional)

Directions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1-inch pieces. Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.

Meanwhile, lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add garlic. Cook and stir for 15 seconds. Lightly season fish pieces with salt. Add fish to skillet. Cook fish for 4 - 6 minutes on until fish flakes easily when tested with a fork, turning fish pieces occasionally. Stir in tomatoes, green onions, olives, basil and pepper. Heat through.

In a large bowl, toss together hot pasta and olive oil. Add salmon mixture and feat cheese; toss gently. If desired garnish with basil sprigs.

We have made this dish previously. I enjoy any dish with salmon or pasta, so one that has both is great in my book. The feat in this dish adds just a slight bitter taste that isn't overwhelming.

I give this recipe a 4 and my husband gives it a 3.

Turkey with Curried Cream Sauce

2009-12-07T22:04:00.000-08:00

This recipe is from Taste of Home - Take 5 Ingredients

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon curry powder
1 cup chicken broth
1/4 cup milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 teaspoons canola oil
2 cups cubed cooked turkey breast
1/2 teaspoon grated lemon peel
Hot cooked rice
3 tablespoons chopped cashews

Directions:

In a small saucepan, melt butter; stir in flour and curry until smooth (use a whisk if you aren't getting the right consistency) Gradually add broth and milk. Bring to a boil; cook and stir for 1 -2 minutes or until thickened. Remove from heat; set aside.

In a large skillet, saute the squash, zucchini and onion in oil until tender. Add turkey, lemon peel and reserved sauce; heat through. Serve with rice. Sprinkle each serving with cashews.

I picked this recipe because my husband has a fascination with dishes with unusual spices. Curry is not a standard spice that we use very often, so I thought I would give him a treat.

This dish was very good considering I am not a fan of curry powder. The flavor of the curry was very light and it mixed well with the turkey, rice and cashews.

I gave this dish a 3 and my husband gave it a 4.

Prosciutto-Frizzled Fish with Garlicky Spinach

2009-12-07T21:50:00.000-08:00

This recipe is from Cuisine at Home - Weeknight Menus

Ingredients:

2 oz prosciutto, diced (1/2 cup)
1 cup fresh bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon lemon zest, minced
Frizzled prosciutto
Salt and red pepper flakes to taste
4 mild white fish fillets ( 4 - 6 oz each), such as halibut, seasoned with sale and pepper
12 thin lemon slices

Directions:

Preheat oven to 400 degrees.
Saute prosciutto for the bread crumbs in 2 tablespoons oil in a saute pan over medium-high heat until crisp, about 5 minutes. Drain on paper towel lined plate.
Toast crumbs in the prosciutto drippings in the same pan over medium-high heat until browned, 2 minutes. Combine with parsley, zest, salt and pepper flakes; set aside.

Sear fish in 2 tablespoons oil in an overproof skillet over medium-high heat. Carefully flip fillets over and transfer pan to the oven. Roast fish 5 - 6 minutes, or until fillets flake easily with a fork.

Garlicky Spinach

Ingredients:

2 tablespoons chopped garlic
1 teaspoon pepper flakes
1 bag fresh spinach (9 oz)
Salt to taste

Directions:

Saute garlic and pepper flakes in 1 tablespoon oil in a large saute pan over medium-high heat until fragrant, 30 seconds to 1 minute. Add the spinach and toss with tongs to wilt, 2 minutes. Season with salt.

To serve:

Place a mound of Garlicky Spinach on each plate, then top with lemon slices and a fillet. Garnish with bread crumbs.

We had Cod instead of Halibut with this recipe because it was what we had on hand. I really enjoyed working with the prosciutto, it tasted excellent and was easy to cook with.

I gave this meal a 4 out of 5 and my husband gave it a 3. He didn't care for the Cod and was worried that we undercooked it. I think the piece he had might have been a little thicker then the rest, because mine seemed to be done.

Brown Rice Turkey Soup

2009-12-07T21:01:00.000-08:00

This recipe is from Taste of Home - Soups - 2009

Ingredients:

1 cup diced sweet red pepper
1/2 cup chopped onion
1/2 sliced celery
2 garlic cloves, minced
2 tablespoons butter
3 cans (14.5 oz each) reduced-sodium chicken broth
3/4 cup white wine or additional chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed cooked turkey breast
1 cup instant brown rice
1/4 cup sliced green onions

Directions:

In a Dutch over, saute the red pepper, onion, celery and garlic in butter for 5 - 7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.

Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered for 5 minutes or until rice is tender. Garnish with green onions.

This was another recipe that we picked out to make use of leftover turkey from Thanksgiving. We enjoyed this one a lot, it had a great flavor and the rice was a nice addition.

I gave this one a 3 and my husband gave it a 3 1/2.

Creamy Turkey Vegtable Soup

2009-12-07T20:26:00.000-08:00

This recipe is from Taste of Home - Soups - 2008

Ingredients:

1 large onion, finely chopped
2 tablespoons butter
3 cups diced small red potatoes
2 can (14.5 oz each) chicken broth
2 cups cooked cubed turkey breast
2 cups frozen mixed vegetables, thawed
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon poultry seasoning
2 cups heavy whipping cream

Directions:

In a large saucepan, saute onion in butter until tender. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, salt, pepper and poultry seasoning. Cook 10 - 12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil).

Yields: 8 servings

After Thanksgiving we had a lot of leftover turkey, so I looked for recipes that required cooked turkey.

This soup was pretty good, we just had some french bread with it. My husband and I both rated it a 3 out of 5.

Tomato Tortellini Soup

2009-09-08T22:19:00.000-07:00

This recipe is from Quick and Easy Recipes by Better Homes and Gardens

Ingrediants:

2 14-ounce cans reduced-sodium chicken broth or vegetable broth
1 9-ounce package refrierated tortellini
1/2 of an 8-ounce tub cream cheese spread with chive and onion
1 10.75 or 11-ounce can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)

Directions:

In a medium saucepan, bring broth to boiling. Add tortellinil reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. If desired sprinkle with chives.

Makes 4 servings.

We made this for dinner tonight while at my mother's house doing laundry. Ever thought this was very good.

The soup comes out very cream and the chives really bring out the cream cheese spread flavor.

This soup is very filling, it doesn't look like you have much in your bowl when you serve yourself, but after 6 or 7 bites it seems like you have eaten a lot!

We give this a 4 out of 5, it was a great soup and pretty easy to make.

Italian Beef Sandwiches

2009-09-08T22:08:00.000-07:00

This recipe is from Quick and Easy Recipes by Better Homes and Gardens

Ingrediants:

1 4-pound beef sirloin or rump roast, cut into 2 to 3 inch pieces
1/2 cup water
1 0.7 ounce package dry Italian salad dressing mix
2 teaspoons dried Italian seasoning, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
12 kaiser rolls or other sandwich rolls, split

Directions:

Place beef in a 3 1/2 quart to 5 quart slow cooker. In a bowl, combine the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over beef.

Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.

Use a slotted spoon to transfer beef to a cutting board. Shred beef using two forks to pull the meat apart. To serve, spoon shredded beef onto half of each roll; drizzle with some of the cooking liquid to moisten. Cover with roll tops.

Makes 12 servings

We tried this recipe for the first time recently. I love slow cooker recipes because you can put it together in the morning and let it do its thing all day and then when you are ready for dinner, its done!

We gave this a 4 out of 5, the meat was juicy and practically fell apart after it was cooked. It was excellent.

Saucy Shrimp over Polenta

2009-09-08T21:58:00.001-07:00

This recipe is from Quick and Easy Recipes by Better Homes and Gardens.

Ingrediants:

18 fresh or frozen peeled and deveined, cooked shrimp, tails removed. (8 ounces)
1 16-ounce tube refreigerated cooked polenta, cut crosswise into 12 slices
1 tablespoon cooking oil
2 cups frozen whole kernal corn
1 1/3 cups chopped roma tomatoes (4 medium)
3 tablespoons balsalmic vinegar
1 teaspoon dried thyme, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt

Directions:

Thaw shrimp, if frozen. Rinder shrimp; pat dry with paper towels. Set aside. In a large skillet; cook polenta slices in hot oil for 5 - 8 minutes or until golden brown, turning once. Transfer to a serving platter; keep warm.

In the same skillet, combine corn, tomatoes, balsamic vinegar, thyme, cumin and salt. Cook and stir about 5 minutes or until heated through. Stir in shrimp. Cook and stir until heated through.

Using a slotted spoon, spoon shrimp mixture over polenta slices.

Makes 6 servings.

We tried this recipe for the first time recently. The cooked polenta doesn't have as much flavor as fresh polenta that I have had in restaurants, but we haven't tried to make our own from scratch yet.

Overall we felt that the flavors of this dish were decent. We give it a 3 out of 5.

Spicy Pasta & Broccoli

2009-09-05T21:20:00.000-07:00

This recipe is from Quick & Easy Recipes, published by Better Homes and Gardens.

Ingrediants:
12 ounces dried orecchiette or medium shell pasta (about 4 cups)
2 tablespoons extra virgin olive oil
3 cups chopped broccolini or broccoli florets
1 cup chicken with Italian herbs broth
1/4 to 1/2 teaspoon crushed red pepper

Directions:

Cook pasta according to package directions; drain. Return pasta to pan. Drizzle 1 tablespoon of the olive oil over pasta; toss to coat. Cover and keep warm.

Meanwhile, in a large skillet, cook and stir broccolini in remaining 1 tablespoon oil over medium-high heat for 3 minutes. Add broth and red pepper. Bring to boiling; reduce heat. Simmer, covered for 2 to 3 minutes more until broccolini is crisp-tender. combine pasta and broccolini mixture; toss to mix.

Makes 4 servings.

My husband and I tried this recipe for the first time last night.

The crushed red pepper makes this dish very spicy. We both felt that it could have used a few more things, maybe a nice light cream sauce, chicken would also go well in this dish.

We both gave it a 2 out of 5.

Apple-Dijon Chicken

2009-02-10T19:06:00.001-08:00

This recipe is from Quick and Easy Recipes - published by Better Homes and Garden

Ingrediants:

4 large skinless, boneless chicken breast halves
Salt and ground black pepper
2 tablespoons butter
1 medium tart cooking apple (such as Granny Smith) thinly sliced
1/3 cup whipping cream
2 tablespoons Dijon-style mustard

Directions:

Butterfly cut each chicken breast half by cutting horizontally from one long side of the breast almost to, but not through the opposite side. Lay the breast open. Sprinkle both sides of the chicken with salt and pepper.
In a large skillet, cook chicken breasts, half at a time, in 1 tablespoon of the butter over medium-high heat about 2 - 3 minutes per side on until no longer pink (170 degrees), turning to brown evenly. Remove from skillet; cover and keep warm.
Add remaining 1 tablespoon of butter to skillet. Add apple slices; cook and stir for 3 minutes or until tender. Add whipping cream and mustard to skillet. Cook and stir until heated through and thickened slightly. Season with additinal salt and pepper. Serve sauce and apples over chicken.

Makes 4 servings.

This recipe was really excellent, my husband and I really enjoyed it.

Coconut Shrimp with Chutney

2009-02-10T18:57:00.000-08:00

This recipe is from Quick and Easy Recipes - published by Better Homes and Gardens

Ingrediants:

1 pound fresh or frozen peeled and deveined shrimp

1 cup flaked coconut, toasted and chopped

1/2 cup seasoned fine dry bread crumbs

3/4 teaspoon curry powder

2 egg whites, lightly beaten

Nonstick cooking spray

1/2 cup mango chutney

1/4 cup orange juice

1/4 teaspoon ground ginger

Directions:

Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.

In shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in another small shalow bowl. Dip shrimp into egg whites, then into the coconut mixture, pressing it firmly onto shrimp. Place in prepared baking pan. Coat shrimp with nonstick cooking spray.

Bake about 10 minutes or until shrimp are opaque. Meanwhile, in a small bowl, combine chutney, orange juice and ginger. Serve with shrimp.

Makes 10 servings.

I really enjoyed this recipe. I thought that even without the chutney mixture, the shrimp came out really good.

Rosemary Chicken

2009-02-10T18:39:00.000-08:00

This recipe is from Quick and Easy Recipes - published by Better Home and Gardens.

Ingrediants:

Nonstick cooking spray

1 1/2 pounds skinless, boneless chicken breast halves or thighs

1 8 or 9 ounce package frozen artichoke hearts

12 cloves garlic, minced

1/2 cup chopped onion

1/2 cup reduced-sodium chicken broth

2 teaspoons dried rosemary, crushed

1 teaspoon finely shredded lemon peel

1/2 teaspoon ground black pepper

1 tablespoon cornstarch

1 tablespoon cold water

Directions:

Coat an unheated large nonstick skillet with nonstick cooking spray. Heat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3 1/2 or 4 quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour over vegetables in slow cooker. Add chicken; spoon some of the garlic mixture over chicken.

Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and teh cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes.

Makes 6 servings.

This recipe turned out pretty bland. I was a little disappointed.

Holiday Sandwiches

2008-12-29T13:54:00.000-08:00

These sandwiches were inspired by the Earl of Sandwich restaurant we ate at during our DisneyWorld trip earlier this month.

Ingredients:

Turkey (deli or leftover from a holiday meal)

Stuffing

Cranberry sauce

Gravy

Mayonnaise

Sandwich Roll

Directions:

Heat up leftovers in the microwave to desired temperature. Put mayo on bread, put turkey on bottom, stuffing on top of turkey and gravy across the stuffing, put back in microwave for 20 seconds, add cranberry sauce and enjoy!

These sandwiches were excellent, not as great as the restaurant, but they were really great.

I plan on doing this a few more times.

Busy Day Ham Bake

2008-12-29T13:50:00.000-08:00

This recipe is from Taste of Home Best Ever Casseroles published 2008

Ingrediants:

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 package (10 ounces) frozen chopped broccoli, thawed
1 cup cooked rice
1 cup cubed fully cooked ham
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup dry bread crumbs
1 tablespoon butter

Directions:

In a large bowl, combine the first six ingrediants. Transfer to a greased 1-1/2 quart baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered at 350° for 30 minutes or until heated through.

We tried this recipe for the first time last night. We have so much leftover ham from Christmas that I am going to be trying new recipes with ham just so that we can use it all up.

Apple and Herb Roasted Turkey

2008-12-29T13:41:00.000-08:00

This recipe is from Taste of Home Perfection published November 2008

Ingrediants:

1/4 cup minced fresh sage
1/4 cup minced fresh rosemary
1 turkey (14 pounds)
1 medium apple, quartered
1 medium onion, halved
1 celery rib, halved
1/2 cup butter, melted
1/2 cup apple jelly, warmed

Directions:

Combine sage and rosemary. with fingers, carefully loosen skin from the turkey breast; rub herbs under the skin. Secure skin to the underside of breast with toothpicks.
Place breast side up on a rack in a roasting pan. Stuff turkey with apple, onion and celery. Brush with butter.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Brush with apple jelly. Cover and let stand for 15 minutes before removing toothpicks and carving.

This was the first turkey I had ever cooked, I made it for Christmas dinner and it came out really well. We brined it beforehand and it was really easy and really great.

Zesty Chicken with Artichokes

2008-12-29T13:28:00.000-08:00

This recipe is from Taste of Home Healthy Cooking published in 2008

Ingrediants:

2 teaspoons dried thyme
2 teaspoons grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 teaspoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
3/4 cup white wine or reduced sodium chicken broth
1/4 cup sliced pimiento-stuffed olives, drained
1/4 cup sliced ripe olives, drained

Directions:

Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.

In the same skillet, saute onion and garlic in remaining oil until tender. Stir in the artichokes, wine(chicken broth) and olives. Return chicken to the pan. Bring to a boil. REduce heat; cover and simmer for 6-8 minutes or until the chicken juices run clear.

Remove chicken and keep warm. Simmer artichoke mixture, uncovered for 2-3 minutes or until liquid has evaporated; serve with chicken.

We tried this at my mom's house on laundry night and everyone agreed that the artichoke mixture was good, but the chicken was bland! I think that instead of thyme another spice could be used to add more flavor to this chicken... We might try tarragon or maybe garlic powder next time.

Scrumptious Spaghetti

2008-12-29T13:20:00.000-08:00

This recipe is from Taste of Home recipe card collection published 2008

Ingrediants:

1 medium green pepper, chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
2 tablespoons sugar
1/2 to 1 teaspoon dried oregano
1 package (16 ounces) spaghetti
1/4 cup grated Parmesan cheese, optional

Directions:

In a large skillet, saute green pepper, onion and garlic in oil until tender. Stir in the tomato sauce, sugar and oregano. Cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, cook spaghetti according to package directions. Drain; transfer to a serving dish. Serve with sauce. Sprinkle with Parmesan cheese if desired.

This was our first time trying this receipe. I think that 2 tablespoons is too much sugar. Otherwise it was good for a new spaghetti receipe. I think next time I would use 1 tablespoon of sugar.

Italian Meatball Soup

2008-12-29T13:14:00.000-08:00

This recipe is from 30-Minute Meals published by Better Homes and Gardens 2006

Ingrediants:

1 14-1/2 ounce can diced tomatoes with onion and garlic, undrained
1 14 ounce can beef broth
1-1/2 cups water
1/2 teaspoon Italian seasoning, crushed
1/2 or a 16 ounce package of frozen cooked meatballs
1/2 cup small dried pasta (such as elbow macaroni, orzo [rosamarina], tripolini, ditalini or stellini)
1 cup loose-pack frozen mixed vegetables
Shredded or shaved Parmesan cheese

Directions:

In a large saucepan, stir together undrained tomatoes, beef broth, the water, and Italian seasoning; bring to a boil.

Add frozen meatballs, uncooked pasta and frozen vegetables. Return to boiling; reduce heat. cover and simmer about 10 minutes or until pasta and vegetables are tender. Top individual servings with Parmesan cheese.

Chicken with Creamy Chive Sauce

2008-12-16T22:12:00.000-08:00

This recipe is from Quick and Easy Recipes 2008

Ingrediants:

6 skinless, boneless chicken breast halves (about 2 pounds total)
1/4 cup butter
1 0.7-ounce packacge Italian salad dressing mix
1 10.75-ounce can condensed golden mushroom soup
1/2 cup dry white wine or chicken broth
1/2 of a 8-ounce tub cream cheese with chive and onion

Directions:

Place chicken in a 3 1/2 or 4 quart slow cooker. In a medium saucepan, melt butter over medium heat. Stir in Italian salad dressing mix. Stir in soup, white wine and cream cheese. Pour over chicken. Cover; cook on low-heat setting for 4 to 5 hours. Yields: 6 servings.

We tried this recipe for the first time tonight, this was also our first time using our new slow cooker. We opted for using chicken broth instead of white wine because we use a lot more chicken broth in our cooking.

On a scale of 1 -5, my husband rated it a 4 and I rated it a 3.

The chicken was very juicy and it peeled apart really nicely.

We had a nice house salad with it.

Chili with Corn Bread Topping

2008-12-16T22:05:00.001-08:00

This recipe is from Cooking for 2 - Fall 2006 issue

Ingrediants:

1/3 pound lean ground beef
1/4 cup chopped onion
1 can (15 ounces) chili with beans
1/2 cup water
3/4 cup corn bread/muffin mix
3 tablespoons 2% milk
2 tablespoons beaten egg
1/3 cup shredded cheddar cheese
1/4 cup frozen corn, thawed

Directions:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in chili and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Pour into two 2-cup baking dishes.

In a small bowl, combine the corn bread mix, milk and egg. Stir in cheese and corn just until combined. Spread bater evenly over chili. Bake at 400○ for 15 - 18 minutes or until topping is golden brown. Yield 2 servings.

We have made this recipe many, many times. It is excellent and easy to make. Instead of using two 2-cup baking dishes, we use one 2-quart baking dish. We also tend to add about a half can more chili, but sometimes it will spill over in the oven, so we make sure to put something to catch any spill over.

On a scale of 1 - 5 my husband and I give this recipe a 4.

Match it with a salad and it is an excellent meal for a cold winter night.

Savory Meat Loaf

2008-12-16T21:50:00.001-08:00

This recipe is from the Taste of Home website.

Ingrediants:

1 egg
1 cup fat free milk
3/4 cup quick cooking oats
2 slices bread, crumbled
1/2 cup finely chopped onion
1 teaspoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
3/4 cup ketchup
1/2 cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Directions:

In a large bowl, combine the first eight ingrediants. Crumble beef over the mixture and mix well. Shape into a loaf; place in an ungreased 11-in. x 7-in. x 2-in baking dish.

In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325○ for 1 to 1-1/4 hours or until meat is no longer pink and a meat thermometer reads 160○. Let stand for 10 minutes before slicing. Yield 6 servings.

This is one of our favorite recipes. We make it at least once a month and have made it for most of our family. My grandfather loves meat loaf so we invite him over whenever we make this dish. He loves it.

On a scale of 1 - 5 my husband and both rate this a 4. We usually have some kind of vegetable with it, and potatoes or risotto.

This is an excellent leftover dish too, I usually make a meat loaf sandwich for lunch the following day.

New England Clam Chowder

2008-12-16T19:18:00.000-08:00

This recipe is from Taste of Homes Soup 2008 issue.

Ingrediants:

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon rubbed sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Directions:

Place potatoes in a saucepan and cover with water; bring to boil. Cover and cook until tender.

Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; mix until smooth. Stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Drain potatoes; add to Dutch oven. Add clams and remaining ingrediants; heat through. Yield 10 - 12 servings (3 quarts)

We have made this recipe a few times. A few things I noted about this recipe is that the stirring after adding the milk can take a long time, so I have turned up the heat to get the bubbly reaction faster, it also seems to thicken faster if you turn it to medium high instead of just medium. There don't seem to be any negative flavor consequences from cooking it on medium high.

On a scale of 1 - 5 my husband and I both rate this a 3.

Overall this soup is very filling and has a great flavor to it.

Cheeseburger Soup

2008-11-12T12:19:00.001-08:00

This recipe is from Taste of Home Soups 2008 issue

Ingrediants:

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Directions:

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

We tried this recipe for the first time last night. As usual, we matched it with some french bread.

On a scale of 1 - 5, my husband and I rated this soup a 4.

It is really excellent, the flavor is really good, it isn't super complicated to make and it is really filling.

Speedy Vegetable Soup

2008-11-12T12:10:00.000-08:00

This recipe is from Taste of Home Soups 2007 issue

Ingrediants:

2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth
2 celery ribs, thinly sliced
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, chopped
1 envelope onion soup mix
1 bay leaf
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions:

In a Dutch oven, combine the first nine ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add tomatoes; heat through. Discard bay leaf. Yield: 11 servings (about 3 quarts).

We tried this recipe for the first time Monday night. We had french bread with it.

On a scale of 1 - 5 my husband and I rated this soup a 3.

It was good, but it was a little plain. It could have used some more seasonings, it could have used some meat, it could have used something to thicken up the broth...

Italian Meatball Stew

2008-11-08T21:16:00.000-08:00

This recipe is from Quick and Easy Recipes 2008

Ingrediants:

1 16-ounce package of frozen cooked Italian-style meatballs
2 14.5-ounce cans Italian-style stewed tomatoes, undrained and cut up
1 15- to 19-ounce can cannellini (white kidney beans), rinsed and drained
3/4 cup water
1/4 cup purchased basil pesto

Directions:

In a large saucepan, combine meatballs, undrained tomatoes, drained beans, the water and pesto. Bring to boiling; reduce heat. Simmer, covered for 15 minutes.

Makes 6 servings

My husband and I have enjoyed this recipe several times. We usually have some vegetables and french bread with it.

We like to use Italian diced tomatoes instead of the stewed tomatoes and it tastes just fine.

On a scale of 1 - 5 my husband rates it a 4 and I rate it a 3.

Italian Vegetable Soup

2008-11-07T15:35:00.000-08:00

This recipe is from Taste of Home 2008 Soups magazine

Ingredients:

2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions:

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

Add the pasta and tomatoes; heat through. Discard bay leaf.
Yield: 6 servings.

We tried this recipe last night for the first time, as usual we had some french bread with it.

On a scale of 1 - 5 my husband and I both rated it a 3.

I felt that it could have used more seasonings, maybe some minced garlic or something to liven it up.

Tortellini Soup

2008-11-04T18:18:00.000-08:00

This recipe is from Taste of Home 2008 Soups edition

Ingrediants:
5 cups chicken or vegetable broth
3 1/2 cups shredded carrots (about 10 ounces)
1 cup chopped yellow summer squash
3 cups torn fresh spinach
1 package (9 ounces) refrigerated cheese tortellini

Directions:

In a large saucepan, combine the broth, carrots and squash. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in spinach and tortellini. Cover and cook for 5 minutes or until tortellini is tender and heated through.

We tried this recipe for the first time last night and had it with french bread.

On a scale of 1 - 5, my husband and I rated it a 3.

We felt that it could have used some more flavor, maybe some garlic or salt and pepper.

Sausage Kale Soup

2008-11-03T11:13:00.000-08:00

This recipe is from Taste of Home Soups - 2008

Ingrediants:

3/4 cup chopped onion
2 garlic gloves, minced
1 tablespoon olive oil
4 cups reduced-sodium chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound reduced fat fully cooked Polish sausage or turkey kielbasa, sliced

Directions:

In a large saucepan or Dutch Oven, saute onion and garlic in oil until tender. Add the brother, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Using a potato masher, mash potatoes slightly. Add kale, beans and sausage; cook over medium-low heat until kale is tender.

We tried this recipe last night for the first time. We used a full pound of kielbasa, because it is one of our favorite kinds of meats. We had french bread with it.

My husband and I both gave this dish a 2 out of 5. It was bland, kale isn't the most flavorful vegetable and there was a lot of it in ratio to the rest of the ingrediants.

We felt that using spinach might have tasted better.

This dish is similar to the kielbasa potato chowder, but isn't nearly as good.

Kielbasa Potato Chowder

2008-10-26T20:52:00.000-07:00

This recipe is from Cooking for 2 - Fall 2006 Edition

Ingrediants:
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk

Directions:
In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion and garlic; cook over medium heat for 2-3 minutes or until onion is tender.
In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through. Yields: 4 cups.

My husband and I enjoy this chowder a lot. We enjoy it with french bread.

On a scale of 1 - 5, my husband rates it a 3 and I rate it a 4.

We think that it is just perfect as is and wouldn't add anything to it.

Best-Ever Potato Soup

2008-10-24T09:33:00.000-07:00

This recipe is from Taste of Home 2008 Soup Magazine

Best-Ever Potato Soup

Ingredients:
6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

Directions: In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts).

We made this dish last night and it was very good, we had french bread with it.

On a scale of 1 to 5, my husband and I both rated this dish a 3.

My husband felt that we could have added extra vegetables to it, such as broccoli.