Random Dinner Ideas.

Southwestern Chopped Chicken Salad.

Baked Ravioli.

Enchilada Lasagna.

Panera's Cream Cheese Potato Soup.

8 Can Taco Soup.

French Onion Soup

French Onion soup
Butter..3 Tablespoons
Onion...sliced paper thin, 2 cups
4 1/2 cups bouillon
salt/pepper to taste
Worcestershire sauce ..to taste
French Bread
Parmesan cheese or your favorite finely grated cheese
Heat butter, add onions, simmer about 10 minutes or until soft and lightly browned
Add bouillon stock and bring to a boil. simmer for 45 minutes
Season to taste with salt,pepper, and the worcestershire sauce.
Pour soup into bowls and add a slice of the French bread on top to float...Add the cheese. Makes 6 servings

Tomato Soup

3 cups tomatoes cut up, 1 T onion,1/4 teaspoon celery seed, 1 bay leaf and 2 cloves. cook uncovered for 15 minutes OR until it reduced to 2 cups, Press through sieve. serve while it is hot, take note it is only 2 cups of finished product. You can also add a white sauce to this to make it "cream of tomato soup".

Cheesy Potato Soup

Cheesy Potato Soup
5 potatoes, peeled and cubed
1 sm. carrot, finely chopped
1/2 stalk of celery, finely chopped * I usually don't have this.
1 1/2 c. chicken broth
1 tsp. salt
2 1/2 c. milk
3 Tbl. butter, melted
3 Tbl. flour
1 1/2 tsp. steak seasoning
1 tsp. pepper
2 c. shredded 4 cheese blend

In large pot over med. heat, combine potatoes, carrot, celery, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 15 - 20 min. Once tender, stir in milk.

In a small bowl, combine melted butter, flour, steak seasoning, and pepper. Stir into soup. Increase heat to med. and cook, stirring, until thick and bubbly. Remove from heat and stir in cheese until melted.

Soups

THE BUSY MOM’S CHICKEN & RICE SOUP
 http://pearls-handcuffs-happyhour.blogspot.com/2012/01/soup-for-busy-moms.html

EASY CROCKPOT POTATO SOUP 
 http://pearls-handcuffs-happyhour.blogspot.com/2011/03/outback-aint-got-nothin-on-me.html

Pot Pie Soup

http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html

Broccoli Soup

 www.thecomfortofcooking.com/2011/12/creamy-broccoli-cheddar-soup.html

Sweet Potato and Peanut Soup

 http://allrecipes.com/recipe/african-sweet-potato-and-peanut-soup/detail.aspx

Sweet Potato Chili

 http://chocolatecoveredkatie.com/2012/01/05/sweet-potato-chili/

The tortellini soup that Train will not stop talking about ;0)

http://www.tasteofhome.com/recipes/Tomato-Tortellini-Soup?keycode=ZFB

Random Soup Recipes

Train's Momma's Hamburger Veggie Soup thingy

OK, I brown the meat with garlic and diced onions till cook. Drain the meat. In the pot goes beef stock and water, diced potatoes, diced carrots, green beans, canned tomatoes, and corn. Cook this all together. So simple. I add herbs and seasonings. Really isn't a recipe. It's just been made for years and passed down generations. lol I always make a double batch because it freezes well. Let it simmer for about an hour. Serve with hot cornbread/biscuits with butter.

Jambalaya:
http://vegetarian.about.com/od/maindishentreerecipes/r/Jambalaya.htm

Chicken and Black Bean Chili

 Chicken and Black Bean Chili
(from America's Best Slow Cooker Recipes)

1 T veg oil
2 lbs chicken cut into cubes
1 med onion, finely chopped
2 cloves garlic, minced
1 can tomatoes, chopped in juice
1 can corn  or 1 1/2 cups frozen
1 can black beans rinsed and drained or 2 cups soaked, cooked and drained
2 cups mild/med/hot salsa
1 T chili powder
1/2 tsp salt

In skillet, heat oil over med and cook chicken until no longer pink.  Transfer to crock pot.  (I didn't do this...I just cooked longer and put in the raw whole breasts and I cut it up after it was cooked and then added it back in....lazy and I hate touching raw chicken)  I also didn't use 2 lbs.  Prob a lb and a half since that is the packages that I get from the grocery typically are.

Add the rest of the ingredients and stir to combine.  Cover and cook on Low for 4-6 hours or High for 2 to 3 hours, until hot and bubbling.

Soup!

http://allrecipes.com/Recipe/rich-and-creamy-tomato-basil-soup/detail.aspx

Giada's minestrone soup

 http://www.foodnetwork.com/recipes/giada-de-laurentiis/winter-minestrone-recipe/index.html

Jenn's Cheesy Potato Soup

2T of Butter
1 Medium (chopped) Onion
4 Diced Red Potatoes
3 Cups (Veggie) Broth
1 Package of Cheddar Cheese
Ya know a shake or 2 of Dill Weed & Salt/Pepper & Parsley

Then I added Corn and Peas......next time I would probably add some celery & Asparagus too!

Cooked it in the crock pot until the potatoes were soft!

Served with Crackers :)

Ratatouille Soup

Here on Food Network

Potato Soup (OR Veggie Soup)

1/2 gallon of milk.
Bag of Cheddar Cheese.
4-8 potatoes (depending on how many chunks you want)
Salt & Pepper to Taste.

If you want it to be "Creamy Veggie Soup"
Add Carrots, Celery any other veggie!

You could add meat too :)

I have also done rice instead of potatoes and made a veggie and Rice Soup!


 I have boiled it in a pot for 30-45 minutes OR cooked it in a crock pot all day :)

Potato Soup!

Ingredients:

3 bacon strips, diced

1 small onion, chopped

1 clove garlic, minced

3 tablespoons all-purpose flour

1 teaspoon salt

1 teaspoon dried basil

1/2 teaspoon pepper

3 cups chicken broth

2 large baked potatoes, peeled and cubed

1 cup half-and-half cream

1/2 teaspoon hot pepper sauce

at least 1/2 cup Shredded Cheddar cheese

Minced fresh parsley

These amounts make 4-5 servings... I doubled everything except the onion and used 4 cloves of garlic because we love garlic and made a big pot of soup so we could have leftovers.

((make sure to bake the potatoes prior to putting them in the soup, I used the microwave.))

Directions:

In a large saucepan, cook bacon until crisp. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, 1/2 cup cheese, and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Southewest Corn Chowder

4 Boneless skinless chicken breast halves, cut into 3/4 in. cubes

1 Medium onion, cut into thin wedges

1 Tablespoon vegetable oil

2 Teaspoons ground cumin

2 cans (14 1/2 oz. each) chicken broth

1 package frozen corn (I'm going to use a Southwestern style corn I found, that has peppers in it)

3/4 Cup picante sauce

1/2 Cup chopped sweet red pepper

1/2 cup chopped green pepper

2 Tablespoons minced fresh cilantro

2 Tablespoons cornstarch

2 Tablespoons water

Shredded Monterey Jack Cheese, optional

In a 3 qt. saucepan, cook chicken and onion in oil until chicken juices run clear.  Stir in cumin.  Add broth, corn and picante sauce; bring to a boil.  Reduce heat; cover and simmer for 15 minutes.  Stir in peppers and cilantro.

Combine cornstarch and water until smooth; stir into soup.  Bring to boil; cook and stir for 2 minutes or until slightly thickened.  Spoon into bowls; top with cheese if desired. 

Emily's Tortellini Soup

1 pkg Italian sweet sausage (i use turkey sausage)

   **remove from casing and roll into balls, 1/2 the size of a golf ball

1 Tbs butter/margarine

4 cloves garlic-or 2 full tsp crushed garlic

1/4 C chopped onion

1/2 C frozen spinach (thawed or not)

1 can italian diced tomatoes

2 cans chicken broth

1 can beef broth

1/4-1/2 C sliced mushrooms (i use one small can)

1 pkg cheese tortellini

shredded Parmesan cheese

salt, pepper, oregano to taste

**you can add celery as well, i don't**

1. sautee onions and garlic in 1 Tbs butter/margarine

2. remove from pan, place in stock pot (i use crock pot)

3. in same frying pan as onion/garlic place sausage balls, cook thru

4.  while balls are cooking; add broths, tomatoes, mushrooms and spinach to  stock pot

5.  once balls are cooked, add to stock pot, seasoning with salt, pepper and oregano to taste.   allow to cook for at least 3 hours on med-low, or crock pot all day

6. RIGHT BEFORE serving the soup cook tortellini according to package directions.  serve soup over a spoonful of tortellini.  topping with cheese.

**do NOT store left over tortellini in the soup, it will absorb all the broth**

i usually serve some type of hard crusted bread with this, maybe french, bc soaking up the broth with the bread is super yummy!