sheilaskitchen

Ideas, recipes, menus for the busy family.

Pizza Soup April 1, 2013

Filed under: One Pot Meal,Soup — TeamModine @ 7:54 pm
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Here is the original from Cooks.com:

1 lb. Italian sausage (skin removed)
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. oregano
1 tsp. garlic powder
30 oz. pizza sauce
2 c. canned tomatoes, diced
1 1/2 qts. water
3 tbsp. beef base
12 pieces French bread
12 slices Mozzarella cheese or shredded Mozzarella cheese
Cook sausage, onion, green pepper, oregano and garlic powder until sausage is brown. Add pizza sauce, tomatoes, water and base. Simmer 1 hour. Place 1 slice toasted French bread in bottom of soup bowl. Add soup; top with cheese. Broil 5 to 10 minutes or until cheese is lightly browned. Makes 12 servings.
I followed this recipe the first time except I didn’t use beef base or the french bread in the bottom of the bowl. And we just added cheese on top without broiling.
Tonight I adjusted it to:
1# italian sausage (skin removed)
1/2 cup green onion
3/4 c cauliflower (I chopped it up really fine in my manual food processor)
1/3-1/2 cup pepperoni
2 Tbsp oregano
1 tsp garlic & herb rub
1 tsp cumin
1 1/2 qt water
30 oz pizza sauce
2 (14.5 oz cans) petite diced tomatoes
3 Tbsp worcestershire sauce
cheese of choice to sprinkle on at the end
I followed the same directions of cooking the sausage and veggies with seasonings. Then I added all the “wet” ingredients. Again, I sprinkled cheese on the end, but didn’t broil it. So yummy!
 

Taco Soup October 29, 2011

Filed under: Main Dish (Beef),One Pot Meal,Uncategorized — TeamModine @ 3:10 pm
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Ingredients:

1 tsp EACH cumin, oregano, chili powder, paprika, garlic powder, onion powder,  & coriander (I didn’t use paprika or coriander because I didn’t have any)

Salt & pepper

1 lb ground beef

1/2 an onion, chopped

3-4 garlic cloves, minced (didn’t have, didn’t use)

1 can pinto beans (14.5 oz)

1 can kidney beans (14.5 oz) (traded for northern beans because my family isn’t fond of kidney beans)

1 c frozen corn

2 cans diced tomatoes (14.5 oz each)

1 can diced green chiles (4 oz)

1/2 oz of ranch dressing mix (1/2 packet) (didn’t have any, googled it and realized it had a lot of dill in it, so I used 1 tsp of the Pampered Chef Dill mix)

These last 2, I added to the original recipe

1 cup beef broth (the soup was more like stew/chili and I wanted it “wetter”)

2 Tbsp Worcestershire

Directions

Cook beef with all the seasonings. Add garlic. Drain.

Add beans, corn, tomatoes, chiles and ranch dressing mix.

Simmer on low for 2 hours.

Adapted from “For the Love of Cooking” blog

 

Veggie Bake June 7, 2011

Ingredients:

1 Large Bag of Frozen California Veggies

1 can cream of ____ soup (your choice, broccoli, mushroom, chicken, etc.)

1 can of milk

2 1/2 cups cooked chicken, turkey or ham OR 2 small cans of tuna

1 can of refrigerated biscuits

 

Directions:

Steam veggies (Microwave or stove top).

Mix soup, milk, veggies and meat together and place in a 13X9 pan. Bake at 350 for 15-20 min.

Cut up biscuits into quarters. Place on top and bake another 15 minutes.

My variation: I mixed it all in the deep covered baker, except the biscuits. Lid on and microwaved for 15 min. I forgot the biscuits, so I served other bread we had on hand. Super easy, tasty & filling!

 

Quick Chicken Pad Thai March 15, 2011

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Ingredients:
1# boneless, skinless chicken thighs, trimmed
2 Tbsp Thai Red Curry Rub
8 oz uncooked linguine noodles (I used whole wheat & it worked great)
2 cups unsalted chicken stock
2 garlic cloves, pressed
4 green onions with tops
1/2 cup prepared pad thai sauce (I couldn’t find any at the store, so I used the Pampered Chef Thai Peanut sauce, about 1/2 cup, plus 2 Tbsp each of soy sauce and rice vinegar)
2 cups bean sprouts
Coarsely chopped peanuts, chopped fresh cilantro and lime wedges (optional)
 
Directions:
  1.   Dice chicken into 1/2-in. (1-cm) pieces using Chef’s Knife. Combine chicken and rub in Deep Covered Baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Break noodles in half. Add noodles, stock and garlic pressed with Garlic Press to baker. Microwave, covered, on HIGH 14–16 minutes or until noodles are tender, stirring twice during cooking using Chef’s Tongs to separate noodles.
  2.   Meanwhile, on clean Cutting Board, slice green onions with Utility Knife. Add pad thai sauce to baker; stir. Microwave, covered, on HIGH 2–3 minutes or until sauce is hot. Carefully remove baker from microwave using Oven Mitts. Stir in onions and bean sprouts. Garnish with peanuts and cilantro, if desired. Serve with lime wedges, if desired.

Yield: 6 servings

Nutrients per serving: Calories 310, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 65 mg, Carbohydrate 42 g, Protein 22 g, Sodium 600 mg, Fiber 2 g

Cook’s Tips: To prepare on the stovetop, combine diced chicken and rub in Stainless (4-qt./4-L) Mixing Bowl. Heat 1 tbsp (15 mL) vegetable oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken; cook 4–6 minutes or until browned. Add stock, pasta and garlic. Bring to a simmer. Cover Skillet; reduce heat to medium-low. Simmer, covered, 10–12 minutes or until pasta is tender. Add sauce, onions and sprouts. Garnish as directed.

The Pampered Chef, Season’s Best Spring/Summer 2011