Chicken And Beef

Ingredients

• Servings: 4
• 4 chicken breasts
• 1/2 cup sour cream
• 1/4 lb chipped beef
• 3 tablespoons bacon, chopped
• 1 can cream of mushroom soup
• paprika

Recipe

• 1 skin, bone, & halve chicken breasts.
• 2 lay chipped beef on bottom of baking dish.
• 3 turn ends of breasts under and lay on top of beef.
• 4 mix mushroom soup and sour cream and spread over top.
• 5 dot with bacon and sprinkle with paprika.
• 6 cover with foil and bake in 275 degree oven for 2-1/2 hours.

Butternut Squash, Rosemary, And Blue Cheese Risotto

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 7 cups low sodium chicken broth
• 3 tablespoons butter
• 1 1/4 cups finely chopped onions
• 1 (2 lb) butternut squash, peeled, halved, seeded, cut into 1/2 inch dice
• 2 teaspoons chopped rosemary, divided
• 2 cups arborio rice
• 1/2 cup dry wine
• 4 cups packed baby spinach leaves
• 1/2 cup whipping cream
• 1/2 freshly grated parmesan cheese
• 1/3 cup crumbled blue cheese

Recipe

• 1 bring 7cups broth to boil in large saucepan.
• 2 cover and reduce heat to low.
• 3 melt butter in large heavy pot over medium heat.
• 4 add onion and sauté until tender, about 5 minutes add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
• 5 add rice and stir 2 minutes add wine and simmer until evaporated, about 1 minute add 7 cups hot broth, bring to boil.
• 6 reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes stir in spinach, cream, and parmesan cheese.
• 7 transfer risotto to large bowl.
• 8 sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.

Chicken And Broccoli Casserole

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb cooked chicken breast, cut up
• 1 medium onion, diced
• 2 (8 ounce) cans broccoli cheese soup
• 1 (8 ounce) jar cheese sauce
• 1 cup shredded cheddar cheese
• 1 cup cooked rice
• 1 (6 ounce) package cut up broccoli
• 1 cup crushed cheese crackers

Recipe

• 1 in 13 x 9 pan combine all ingredients except crackers,.
• 2 once blended, sprinkle crackers over top of mixture.
• 3 bake at 325°f in preheated oven until crackers brown and its thick and bubbly. enjoy.

Butternut, Chard & Bean Soup Pressure Cooker

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large carrots, chopped medium
• 3 stalks celery, chopped
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 16 ounces dried beans
• 8 cups chicken stock
• pepper
• 1 teaspoon fresh rosemary, chopped
• 2 cups butternut squash, diced
• 4 garlic cloves, sliced
• salt & pepper
• 4 cups swiss chard leaves, chopped
• 1 -2 cup chicken stock for thinning soup
• 1/2 cup sour cream
• 1 cup crouton

Recipe

• 1 in 1t. olive oil, saute onion, celery and carrot until softened try not to let brown. add in
• 2 beans, rosemary sprig, thyme sprig, chicken stock and pepper. bring pressure to 15lbs and cook for 35 minutes. beans should be almost soft but still have a small bite to them.
• 3 using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. place lid back on and pressure cook for 10 more minutes with a natural release method. stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
• 4 test to make sure beans are completely soft. pull out stems of rosemary and thyme. add salt to correct seasonings. serve with a dollop of sour cream and croutons.

Cheese Beer Soup

Cider Soup

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/2 cups vegetable broth
• 1 cup apple cider
• 2 1/2 cups thinly sliced leeks ( part only)
• 1/4 cup chopped celery
• 2 tablespoons chopped green bell peppers
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon dry mustard
• 2 -3 teaspoons worcestershire sauce
• 1/3 cup milk
• 2 tablespoons cornstarch
• 1 cup shredded cheddar cheese
• salt and pepper
• finely chopped thyme or parsley

Recipe

• 1 combine all ingredients except milk, cornstarch, salt and pepper, cheese and thyme in slow cooker and cook on high 2-3 hours.
• 2 stir in combined milk and cornstarch, stirring 2-3 minutes.
• 3 add cheese, stirring until melted; season to taste with salt and pepper. sprinkle each bowl of soup with thyme.
• 4 variation: make soup as above. sauté 2 cups of peeled sliced apples in 1-2 tablespoons butter for 2 minutes.
• 5 sprinkle with 1/3 cup light brown sugar. cook over medium heat, stirring occasionally until apples are tender, 3-4 minutes. spoon apples into bottom of soup bowls and ladle soup over.

Bacon And Lentil Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 slices thick cut bacon
• 3 garlic cloves
• 2 cups napa cabbage
• 2 medium carrots
• 2 stalks celery
• 1 (28 ounce) can crushed tomatoes
• 7 ounces green lentils
• 3 cups chicken stock
• 2 tablespoons oil

Recipe

• 1 cut the bacon up into tiny pieces and fry with the oil.
• 2 once the fat begin to melt off, add in the roughly chopped carrots, celery, onions, or other veggies that you desire. i used leeks.
• 3 let cook for another 5 minutes or so. add in garlic and let cook for one more minute.
• 4 add in the can of tomatoes, chicken stock and washed lentils.
• 5 let simmer for about 20 minutes or so. after 20 minutes,add in any other veg you want. i added green beans.
• 6 let simmer for another 15 minutes. add in cabbage if you want.
• 7 simmer for another 5 minutes. yum!