Total Time: 1 hr 10 mins
Preparation Time: 20 mins
Cook Time: 50 mins
Ingredients
Servings: 12
1 lb bulk sausage
12 eggs
10 3/4 ounces cream of mushroom soup
10 3/4 ounces milk (1 soup can)
4 1/2 ounces sliced mushrooms, drained
1 lb tater tots
1/2 cup shredded cheddar cheese
Recipe
1 can make the night before. refrigerate until ready to cook.
2 place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
3 preheat oven to 350 degrees f (if cooking right away, if not, heat the oven in the morning!). lightly grease a 9x13 inch baking pan.
4 in a large bowl, beat together eggs, soup and milk. stir in sausage and mushrooms; pour into prepared pan. add tater tots, distributing evenly in pan. if making the night before, cover and refrigerate now.
5 bake in preheated oven for 45 to 50 minutes. remove from oven and sprinkle on cheese, bake an additional 10 minutes.
6 if you are making it the night before, just use the tater tots frozen…if baking as soon as you assemble it, thaw the tater tots.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 6
500 g cooked macaroni, al dente
1 onion, chopped
1 green pepper, chopped
2 celery ribs, chopped
1 teaspoon oregano
2 teaspoons fresh thyme
1/2 teaspoon seasoning salt
1/4 teaspoon pepper (to taste)
1 tablespoon worcestershire sauce
1 (10 1/2 ounce) can cheddar cheese soup
1 (10 1/2 ounce) can cream of mushroom soup
1 (28 ounce) can stewed tomatoes
1 1/2 cups shredded cheddar cheese, reserve 1/2 cup for topping
Recipe
1 saute vegetables and herbs in a small amount of oil until vegetables are soft and fragrant. add remaining ingredients except the reserved cheddar cheese. heat until cheese melts. stir in cooked macaroni. pour into an oven proof dish. sprinkle reserved cheese on top. bake 350 degrees 30 - 45 minutes until hot and bubbly.
2 this dish can be made in advanced and refrigerated before baking.
3 cream of celery soup may be used instead of mushroom soup.
Total Time: 5 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 5 hrs
Ingredients
1 1/2 lbs boneless skinless chicken breasts
8 1/2 cups fat free chicken broth
4 (15 ounce) cans great northern beans, rinsed
2 (7 ounce) cans green chilies
1 large onion
1 bunch cilantro, chopped
8 garlic cloves
4 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon cayenne pepper
Recipe
1 dice up your onion, green chilies,cilantro, and garlic. dump in a crockpot.
2 rinse your beans in a strainer and then pour over veggies in crock pot.
3 dump oregano, cayenne, and cumin inches.
4 pour chicken broth in and give a stir.
5 place chicken breasts (frozen or not, if you don't want to simmer as long can be thawed) on top.
6 simmer 5-6 hours. you can take the chicken out at about 5 hours and cube or shred or just break it apart with a utensil while cooking. after it is apart put it back in and stir. i shred it right in the crock pot by moving it around with a wooden spoon.
serve with crackers or chips or assorted fresh vegetable
2 tablespoons dill weed
1 tablespoon minced fresh onion
1 tablespoon beau monde seasoning
serve with assorted fresh vegetable
4 ounces cooked shrimp, and
crab, chopped
1/2 ounce dry onion soup mix
2 tablespoons chili sauce
1 tablespoon horseradish
serve with water crackers or jicama or chips or toasted miniature party rye rounds
1 1/2 ounces dry onion soup mix
2 tablespoons snipped fresh chives
serve with chips, and
assorted fresh vegetable
6 ounces salsa
1/4 cup fresh cilantro leaves, chopped
1/4 cup stuffed olives, chopped
serve with tortilla chips or assorted fresh vegetable
Recipe
1 mix together all the ingredients until smooth. add the ingredients from one of the following variations. keep tightly covered and refrigerated until ready to serve.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
1 head cauliflower
2 quarts chicken stock (canned broth or bouillon is ok)
6 tablespoons butter
2/3 cup flour
1 teaspoon nutmeg
1/2 cup half-and-half cream or 1/2 cup milk
Recipe
1 clean cauliflower and separate into florettes.
2 chop the tender part of the stalk.
3 discard remainder of the stalk.
4 bring the stock to a soft boil and cook the cauliflower until just barely tender (about 8 min).
5 meanwhile in a sauce pan, melt butter, add flour and stir constantly about five minutes.
6 slowly add some of the cauliflower stock to the flour mixture.
7 continue to stir flour mixture and add enough stock to dissolve all flour and have a consistency you can pour into the stock to thicken it when the cauliflower is tender.
8 add nutmeg and cream to the soup, stir, and serve hot.
9 for variety, you can omit the nutmeg, and add paprika instead.
10 you can also add 1/2 cup cheese when you are combining the flour and stock.
1 mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot.
2 mix wine and chicken soup together and pour over chicken.
3 cook on low for 6-8 hours or high for 2-3.
4 remove chicken from crock pot and place on plate. stir sour cream into sauce mixture in crock pot. return chicken to pot for about 5-10 minutes longer to heat through.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
Servings: 4
6 chamomile tea bags
3 cups water
1 large head cauliflower, cut into 3-inch pieces
1/4 cup onion, chopped
2 celery ribs, chopped
1 tablespoon butter
salt, to taste
pepper, to taste
Recipe
1 boil water and tea bags in large saucepan for 5 minutes. remove tea bags. squeezing the excess liquid into the pan. add the cauliflower to the tea, cover and simmer for 15 minutes or until tender. drain, reserving 1 cup of the liquid.
2 in small pan, saute the onions and celery in the butter until the onions are clear. put in a blender with the cauliflower, salt and pepper, and the reserved cooking liquid.
3 blend until smooth and serve.
4 for thinner soup, reserve and add more liquid; for thicker soup reserve and and add less.
1 to prepare spice blend, combine first 6 ingredients in a small bowl.
2 to prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. sauté 8 minutes or until done; cool. chop chicken; set aside.
3 heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. stir in chicken, corn, broth, and tomatoes; bring to a boil. reduce heat; simmer 15 minutes. add lime juice.
4 to prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
5 ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. garnish with cilantro sprigs, if desired.
Total Time: 1 hr 5 mins
Preparation Time: 15 mins
Cook Time: 50 mins
Ingredients
Servings: 6
16 ounces ground lamb sausage
12 eggs
10 3/4 ounces cream of mushroom soup
10 3/4 ounces milk
5 -6 mushrooms, sliced
1/2 cup onion, diced
32 ounces frozen potato slices
1/2 cup shredded cheddar cheese
1 tablespoon garlic powder (or more to taste)
seasoning salt, to taste
pepper, to taste
Recipe
1 place sausage in a skillet over medium hear, cook until evenly browned. drain and set aside.
2 preheat oven to 350 degrees. lightly grease a 9x13 inch baking dish.
3 in a large bowl, beat together the eggs, condensed cream of mushroom soup and the milk. stir in the spices, sausage, mushrooms and onions. mix in the frozen potato rounds and pour in baking dish.
4 bake for 45 to 50 minutes. sprinkle with cheese and bake an additional 10 minutes or until the cheese is melted.
Total Time: 54 mins
Preparation Time: 45 mins
Cook Time: 9 mins
Ingredients
6 ounces semi-sweet chocolate chips
6 ounces bittersweet chocolate, broken into large pieces
8 tablespoons butter, softened and divided
1 1/2 cups flour
1/3 cup unsweetened dutch cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar, packed
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
4 tablespoons butter, softened
1/3 cup heavy cream
3/4 teaspoon vanilla extract
2 3/4 cups confectioners' sugar
Recipe
1 in the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. when melted, set aside to cool.
2 sift together flour, cocoa, baking powder, and salt. set aside.
3 in a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. when mixed, add eggs abd vanilla. mix in the slightly cooled chocolate mixture, until just combined.
4 stir in flour mixture, mixing only until completely combined.
5 cover bowl with plastic wrap and refegerate for.
6 25 minutes.
7 preheat oven to 350ºf grease the cookie sheets.
8 using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
9 bake one sheet at a time for @ 9 to 11 minutes.do not overbake, the cookies will firm up when they have cooled.
10 allow cookie to cool for a minute before moving them off the cookie sheet. when cool, frost with vanilla icing.
11 vanilla icing-.
12 beat the butter until creamy.
13 gradually add the cream vanilla, and confectioners sugar and beat well.
14 if necessary, add more confectioners sugar. the icing should be fairly stiff, not soupy.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
Servings: 4
4 chicken breasts
1/2 cup flour
1/2 teaspoon paprika
1/4 cup butter, melted
1 (10 ounce) can cream of chicken soup
1 cup milk
1/2 teaspoon ground ginger
Recipe
1 pre-heat oven 400 degrees.
2 mix flour and paprika in bowl or plastic bag. coat chicken breasts in flour mixture and place in lightly greased baking dish.
3 pour melted butter over chicken and bake 20 minutes, turn chicken pieces over and bake another 20 minutes. (if you use boneless chicken breasts you need to reduce the cooking time to 15 minutes, turn, then 15 minutes more).
4 while chicken is baking, mix together cream of chicken soup, milk, and ginger in a small sauce pan and heat on med-low, stirring until blended and heated through. do not boil.
5 pour soup mixture over chicken and return to oven for another 20 minutes. the top will be slightly browned.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 6
1 1/2 lbs boneless skinless chicken breasts, cut into chunks
flour, as needed for dusting chicken
2 -3 teaspoons canola oil, as needed
1/4 cup onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained or 6 -8 ounces fresh mushrooms, sliced, stemmed, and peeled
1 (10 3/4 ounce) can condensed tomato soup (reduced fat is ok)
0.5 (10 7/8 ounce) can cold water (use soup can)
1 cup sour cream (light or regular but not fat free)
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons sweet hungarian paprika, to taste (or spicy)
freshly cooked egg noodles or steamed bread dumplings
Recipe
1 lightly dust chicken chunks with some flour- just enough to coat.
2 set a large nonstick stock pot on medium-high heat and add a tsp or two of oil (a little more if your pan is not nonstick)- just enough to prevent sticking.
3 sauté chicken in the pan just to brown lightly on all sides- not to cook all the way through yet.
4 remove from pan using a slotted spoon and set in a covered dish to keep warm.
5 add onions and mushrooms to the pan and sauté until lightly browned, adding another tsp of oil only if needed.
6 add tomato soup (undiluted), then fill the soup can halfway with water and add that water to the pan.
7 stir in sour cream, the bay leaf, 1/2 tsp salt, 1/4 tsp black pepper (or to taste), and 2 tsp of paprika, either sweet or spicy (in this i prefer the sweet)- your choice.
8 add chicken chunks back to the pan, stir, cover pan, and lower heat and let simmer approximately 30-45 minutes, or until the chicken is cooked all the way through and is tender (meanwhile, start cooking your dumplings/noodles).
9 check the seasonings, adding a bit more salt, pepper, and/or paprika only if needed.
10 remove bay leaf and serve ladled over freshly cooked dumplings or hot buttered egg noodles in bowls.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
4 cups chicken stock
1 lb beet, peeled and diced
1 cup diced onion
3/4 cup carrot, diced
1 garlic clove, minced
1 teaspoon sugar
2 cups buttermilk
2 teaspoons fresh dill, chopped
salt and pepper
Recipe
1 bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
2 puree and cool.
3 strain (personal preference i think).
4 whisp in buttermilk.
5 stir in dill (if using) and salt & pepper to taste.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 5
1 onion
1 1/2 lbs ground chuck
3 tablespoons chili powder
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
10 3/4 ounces condensed tomato soup
14 1/2 ounces diced tomatoes with sweet onions (undrained)
10 ounces mild diced tomatoes and green chilies (undrained)
16 ounces of bush's best beans in chili sauce (undrained)
15 ounces bush's best black beans (drained)
Recipe
1 peel onion, chop coarsely and divide chopped pieces in half. preheat large saucepan on medium-high for 2-3 minutes. place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2 stir in remaining ingredients, including remaining one-half of the onions. bring to a boil, stirring often.
3 reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 6
6 chicken breast halves or 6 chicken thighs
2 tablespoons olive oil
4 tablespoons powdered cream soup (gluten free, see gluten free cream soup base (powdered))
1/4 cup water
1 cup chicken broth or 1 cup water
1 (4 ounce) can mushrooms, undrained (i drain and rinse them to reduce sodium)
1/2 cup golden sherry wine
Recipe
1 in a large skillet, brown the chicken in the olive oil.
2 while the chicken is cooking, prepare the soup base. mix the powdered soup base with the 1/4 c water in a small pan. add chicken broth and cook over medium heat, stirring constantly, until thickened.
3 add the mushrooms and the sherry. and pour over the browned chicken to cover.
4 reduce heat and cook until the chicken is tender.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 4
2 tablespoons butter
2 scallions, finely chopped ( part only)
3 cups reduced-sodium chicken broth
2 hass avocadoes, peeled, pitted, and drizzled with lemon juice
2/3 cup heavy cream
salt and pepper, to taste
Recipe
1 heat butter in skillet over med heat until foam subsides. add scallions and cook, stirring occasionally, for 2 min or until translucent.
2 add 2-1/2 cups chicken broth, bring to a boil, then lower heat and simmer for 3 minute.
3 in a food processor, blend the avocados, cream, and remaining 1/2 cup broth until smooth.
4 add the avocado minture to the skillet and cook over med heat, stirring occasionally, for 2 min, or until heated through. season with salt and pepper and serve.
Total Time: 5 mins
Preparation Time: 1 min
Cook Time: 4 mins
Ingredients
Servings: 48
1 (10 lb) can of diced tomatoes
1.5 (10 lb) cans chili beans
0.5 (10 lb) can black beans
0.5 (10 lb) can tomato paste
0.5 (10 lb) can water
2 tablespoons ground cumin
3 tablespoons minced garlic (dry)
4 tablespoons chili powder
2 tablespoons salt
2 teaspoons ground dried chile (hot)
1/2 teaspoon ground black pepper
8 teaspoons beef base
9 cups ground beef
3 lbs chopped onions
Recipe
1 you'll need a five (5) gallon pot or portable roaster oven (18 qts) or larger. this recipe will produce aprox 4 gallons or 48 cups of chili.
2 start by browning the meat and draining excess fat/water. add onions and soften.
3 add all additional ingredients and slow cook. adjust thickness by adding water or vegetable juice. of course season with additional spices to taste or serve with hot sauce on the side.
4 i slow cooked my chili for 24 hrs at 225 degrees and stirred it every couple of hours.
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
2 cups chestnut puree (made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)
4 cups chicken stock or 4 cups turkey broth
1/2 teaspoon ground nutmeg (try fresh grated!)
1/4-1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired
1 cup whipping cream
salt
paprika, for garnish
minsed parsley, for garnish
Recipe
1 mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.
2 add nutmeg, cayenne, and cream, and stir well.
3 do not let soup boil once the cream has been added, or it might curdle.
4 serve in mugs, garnished with paprika and parsley.
5 to make purÉe: if chestnuts are fresh, cut an x in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°f.
6 peel chestnuts and purée, adding a bit of the stock if necessary.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
3 tablespoons unsalted butter
1/2 cup celery, finely chopped
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
3 parsley sprigs, flat-leaf
2 whole cloves
1 bay leaf
6 cups low sodium vegetable broth
3 cups whole chestnuts, crumbled (peeled and cooked, either from a jar or vacuum packed)
1/4 cup sherry wine, dry
1/4 teaspoon black pepper
Recipe
1 melt butter in a 3-quart heavy saucepan over low heat.
2 stir in celery, carrot, and onion.
3 cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables on low heat 15 minutes (to soften).
4 wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.
5 discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil.
6 reduce heat and simmer, covered, 20 minutes.
7 add chestnuts and madeira and simmer, covered, 3 minutes.
8 purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan.
9 add pepper and salt to taste and reheat soup over moderate heat, stirring occasionally.
10 cooks' note: soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
1/2 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 lb processed american cheese, cut in small cube
3 lbs cubed cooked chicken
Recipe
1 in large pot, place oil, chicken base, onion and spices. saute until onions are soft and clear, about 5 minutes. in another container, combine masa harina with 1 quart water. stir until all lumps dissolve. add to sauteed onions and bring to boil. once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. this will eliminate any raw taste from masa harina. add remaining 3 quarts water to pot. add tomatoes; let mixture return to boil stirring occasionally.
2 add cheese to soup. cook stirring occasionally, until cheese melts. add chicken; heat through.
2 spray a 9- by 12-inch casserole dish with non-stick spray.
3 saute the mushrooms and onions in margarine; set aside.
4 mix the soup with water; set aside.
5 pour half of egg substitute in bottom of dish. layer onion and mushrooms, soup and canadian bacon. pour remaining egg substitute over all. top with cheese.
6 bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.
Total Time: 35 mins
Preparation Time: 15 mins
Cook Time: 20 mins
Ingredients
1 pint whole milk
1 quart half-and-half
2 pints heavy whipping cream
1 lb jumbo lump crab meat (only from maryland will do!)
1 tablespoon fresh parsley, chopped
3 teaspoons old bay seasoning
1/4 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
cornstarch
water
dry sherry, to taste
Recipe
1 bring milk, half and half, and heavy whipping cream to a boil. add crab meat, fresh parsley, old bay seasoning, butter, salt and pepper. when it starts to boil, make a paste of cornstarch and water and add to thicken soup.
2 to serve, sprinkle each serving with a bit of old bay and chopped parsley. serve with oyster crackers and a small cream pitcher of sherry on the side for diners to add to taste. that's how we do it in maryland!
Total Time: 4 hrs 40 mins
Preparation Time: 40 mins
Cook Time: 4 hrs
Ingredients
Servings: 4
3 lbs red bell peppers, halved and seeded
1 yellow onion, cut into 1/4 inch slices
1 tablespoon olive oil
14 1/2 ounces vegetable broth
1/2 cup prepared pesto sauce
Recipe
1 preheat broiler or heat your grill to high and broil or grill your peppers and onion slices for 12 minutes or until pepper skins are blackened and onions are tender.
2 place peppers in a plastic bag and seal and allow them to sit for 15 minutes to steam.
3 chop onion slices.
4 peel peppers and chop.
5 in a medium sized pot, saute onions and peppers in olive oil for 5 mins, add broth and simmer 15 minutes.
6 pour into a food processor or blender and puree until completely smooth.
7 stir in 1/4 cup pesto and chill.
8 divide soup among four bowls and swirl 1 tablespoon pesto into each bowl.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
3 lbs chicken pieces
1 large onion, sliced
1 large tomato, sliced
1 ounce french onion soup mix (1 packet)
2 liters coke
Recipe
1 brown chicken in a little oil on all sides. place in glass baking dish. sprinkle soup mix over the chicken. arrange onion and tomato slices over the top. pour in coke and bake in 350 degree oven for 1 hour. serve with rice.
Total Time: 1 hr 20 mins
Preparation Time: 20 mins
Cook Time: 1 hr
Ingredients
Servings: 8
6 plum tomatoes (about 2 lb/1 kg)
2 sweet red peppers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 small fennel bulb, chopped
2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
6 sprigs fresh tarragon
1 cup buttermilk
Recipe
1 rub tomatoes and red peppers with 1 teaspoons of the oil; roast on a greased, foil lined baking sheet in a 450°f oven for about 40 minutes, turning every 10 minutes, or until blistered and blackened. let cool enough to handle. reserving pulp and juices, peel off skins. discard seeds from the peppers. set aside.
2 meanwhile, in a saucepan, heat remaining oil over meduim heat; fry onion, carrots and fennel, stirring occassionally, for about 10 minutes or until softened.
3 stir in vegetable stock, 1 cup water, salt and pepper. tie 4 springs of tarragon together with string; add to soup. bring to a boil. reduce heat, cover and simmer for 15 minutes.
4 stir in tomato and red pepper pulp and juices; simmer for 5 minutes. let cool. discard tarragon bundle.
5 in batches in blender or food processor puree soup until smooth. transfer to a bowl, whisk in buttermilk. cover and refrigerate for about 4 hours or until cold.
6 ladle into bowls. chop remaining tarragon; sprinkle over soup for garnish.
1 (12 ounce) can 98% fat-free cream of mushroom soup
7 ounces chicken rice-a-roni
for a soupier recipe add fat-free half-and-half (optional)
add some twang with poultry seasoning (optional)
green beans (optional) or corn (optional) or lima beans, to get your veggies for the day (optional)
Recipe
1 put chicken & soups into the crockpot, turn on low for 8-10 hours. when you are ready to eat, cook the rice according to the package directions. serve the chicken and gravy over rice.
2 doubles easily.
3 per serving: 173 calories; 2 g fat, 28 g protein, 1 g dietary fiber; 66 mg cholesterol; 317 mg sodium.
