Chicken Chili

(a weight watchers recipe)

Serving size–1 cup;  4 pts per serving

 

3 boneless, skinless chicken breasts–cooked and diced

1 can 14.5 oz diced tomatoes w/ garlic and onion

 1 can 15.5 oz whole kernel sweet corn

1 can 15 oz kidney beans

1 pkg chili seasoning mix

 

1. Combine chicken, undrained tomatoes, and seasoning mix in medium sauce pan.  Cook over medium heat 5 minutes.

2. Add undrained beans and corn.  Simmer 5 minutes until heated through.

 

You can garnish with low fat sour cream and skim cheddar cheese.

 

Tiffany Clark

Heart Happy Tomato Soup

46 oz. can tomato juice

8 oz. can tomato sauce

½ cup water

1 Tbsp. bouillon granules

1 sprig celery leaves, chopped

Half an onion, thinly sliced

½ tsp. dried basil

2 Tbsp. sugar

1 bay leaf

½ tsp. whole cloves

 

Combine all ingredients in greased slow cooker. Stir well. Cover. Cook on Low 5-8 hours. Remove bay leaf and cloves before serving. (If you prefer a thicker soup: add ¼ cup instant potato flakes. Stir well and cook 5 minutes longer.)

 

Melodie Miley

Brunswick Stew

2 cans stewed tomatoes

2 cans corn, drained

1 can Castleberry’s BBQ pork-10 oz

1 can Castleberry’s BBQ beef-10 oz

1 can chunk chicken

 

Mix all together in a crock pot and slow cook all day.

 Serve with corn bread or grilled cheese sandwiches.

 

Tiffany Clark

Sante Fe Soup

1 lb ground round

1 large onion (chopped)

2 pkg dry taco seasoning

2 pkg Hidden Valley original ranch dressing mix

1 can red beans

1 can pinto beans

1 can black beans

2 cans shoe peg corn

2 cans Rotel tomatoes with green chilies

2 cups water

 

Brown meat with onion.  Add all ingredients and heat through.  Simmer for 30 minutes.

Jennifer Evangelista

Broccoli Cheese Soup

Ingredients-

2 10 oz. pkg. chopped frozen broccoli

2 c. cream of chicken soup

1 c. cream of mushroom soup

3 soup cans of milk

1 lb. pkg. of Mexican Velveeta cheese

1 med. onion, chopped

3 tbsp. butter

 

Directions-

Sauté onion in butter until soft.  Meanwhile, cook broccoli in 3 qt saucepan; drain. Add onion, soup, milk, and cheese to cooked broccoli. Stir together and simmer until well blended and hot.  Makes 2 ½ qts.

 

Shannon Williamson

Taco Soup

1 lb ground beef

1 pkg taco seasoning

1 small onion, chopped

1 (16 oz) can pinto beans, rained & rinsed (or mexican style chili beans)

1 (16 oz) can lima beans, drained & rinsed (optional)

1 (16 oz) can red kidney beans, drained & rinsed

1 can garbanzo beans, drained & rinsed

3 cans chopped green chilies

1 pkg ranch dressing mix (dry)

1 ½ cup water

3 cans stewed tomatoes, Mexican style

1 tsp salt and pepper, or to taste

 

Brown meat; add onion and taco mix. Cook well.  Add all other ingredients.  Cook 1 hour on simmer.  Top with Mozzarella cheese.  Serve with tortilla chips and Mexican corn bread.

 

Jennifer Evangelista

Tomato Mushroom Soup

8 oz. of chopped mushrooms

1 medium onion chopped

¾ teaspoon Cavender’s greek seasoning

Sauté above in 2 tablespoons of butter

 

Add

2 cans cream of mushroom soup

2 cans tomato soup

3 cups chicken broth

 

½ teaspoon basil

salt & pepper to taste

 

Simmer for 30 minutes

 

Krystee Edwards

Cowboy Soup

1 – 1 ½ lbs. Ground Beef

Diced Onion

1 can Black Beans

1 can Pinto Beans

1 can Corn (whole kernel)

1 can Rotel Diced Tomatoes and Jalapenos

1 can diced Stewed Tomatoes

1 package Taco seasoning

1 package Hidden Valley Ranch Dressing seasoning (original not buttermilk)

 

Brown ground beef and onion.  Drain.  Put ground beef and onion in soup pot.  Add all other ingredients.  (Do not drain vegetables.  Add juice and all.)

Stir and heat.  Serve with corn bread or tortilla chips.

 

Very easy to make and very tasty!  Even better when re-heated.

This is also very good with cheddar cheese and sour crème on top.

 

Melodie Miley

Chicken Soup

5 chicken bouillon                                 3 carrots

6 cups water                                         Chicken (as much as you want)

1 onion                                     4 potatoes or ¼ cup of rice

1 celery

 

Cook for a couple of hours, the longer the better for the broth.

½  hour before done add 4 potatoes or ¼ cup of rice

 

Carolyn Scannell

Shrimp and Corn Chowder (potage de crevettes et de mais)

Cooking time: 36 minutes

Utensil: 5 quart casserole

Serving 8-10

 

1/2 pound bacon, fried crisp                                         1. Fry bacon in micowave. Crumble

                                                                                          and set aside.  Reserve bacon fat  .

3 Tablespoons bacon fat                                             

2 cups onion chopped fine                                           2. Place bacon fat , onion , celery ,

1 cup celery and leaves chopped fine                              peppers, carrots and bay leaf in

1/2 cup green bell pepper chopped fine                          a 5 quart casserole. Sauté on

1/2 cup carrots grated                                                      HIGH 6 MINUTES . Vegetables

1/2 bay leaf crumbled                                                      may be pureed at this time if you

2 cups potatoes diced                                                       prefer a smooth chowder , but it  

1/4 cup water                                                                    is not necessary.

                                                                                                

2 Tablespoons flour                                                    3.  Stir in potatoes and water. Cover.

                                                                                         Cook on HIGH 5 MINUTES.

4 cups hot water                                                               Sprinkle flour over mixture and

1 ( 16 1/2 oz. ) can cream style corn                                stir in hot water. Cover. Bring to

1 ( 16 1/2 oz. ) can whole corn                                        boil on HIGH 10 MINUTES.

1 ( 13 oz. ) can lowfat evaporated milk                       

2 pounds med. shrimp, cooked and peeled *             4.   Add corn, milk , shrimp , salt , pep-

1 Tablespoon salt                                                              per and Tabasco. Cover and cook

1/2 teaspoon cayenne pepper                                            on HIGH 15 MINUTES.  Add crumbled

1/2 teaspoon black pepper                                                bacon and garnish with chopped parsley,

TABASCO TO TASTE!                                                   if desired.

* Or 1lb. shrimp and 1lb. crabmeat ( YUMMY !!!! )   

                                                                                                   

SONYA FERGUSON