Creamed Peas and Potatoes

This was one of my favorite meals growing up but my grandma was the only one that could make just right. It's the ultimate comfort food; creamy and warm and it is the BEST with potatoes and peas straight from the garden. I can count on one hand how many I've made creamed peas and potatoes while I've been married simply because I could never get it like my grandma's. Recently, I've finally mastered it and my husband and children are now rolling in creamy bliss.

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• 1 stick of Butter
• 5 or 6 T. Flour
• 2-3 c. Potatoes, cubed and boiled
• Peas
• 1/2 gal. Milk
• Salt & Pepper to taste

In a large pot melt stick of butter on medium-high heat. Gradually add and stir in flour until thick (you are making a roux).  Stir in milk.  Add potatoes and peas. Generously salt and pepper to taste. Stir until until thick and creamy.

Chicken And Rice Soup

• 1 T. Extra Virgin Olive Oil
• 1 med. Onion, chopped
• 2 Garlic cloves, minced
• 2 med. Carrots, cut diagonally into 1/2 in. thick slices
• 2 Celery Ribs, halved lengthwise, and cut into 1/2 in thick slices
• 4 Fresh Thyme Sprigs
• 1 Bay leaf
• 2 qts. Chicken Stock or Broth
• 1 c. of Water
• 1/2 c. White Rice
• 1 1/2 c. Shredded Cooked Chicken Breasts
• Salt and Pepper

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low heat until the rice is tender (about 30 minutes). Serve hot.

Zuppa Toscana

This is hands down the best soup I've ever had. So so good. My husband made the comment that it was so warming. Perfect for a cold night evidently.  Although it takes a minute to make (mostly prep work), it really isn't very difficult. Give it a try; thank me later. P.S. this is amazing roll dipping soup.

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• 4 Slices Bacon, diced
• 1 lb. Ground Hot Italian Sausage (we used regular Italian sausage due to little mouths having to eat this. I highly recommend regular.)
• 1/2 large Yellow Onion, diced
• 4 Cloves Garlic, minced
• 4 c. (32 oz) Chicken stock
• 3 c. Russet Potatoes, cubed
• 3/4 t. Sea Salt
• 1/4 t. Pepper
• 2 c. Kale, in bite sized pieces
• 1 c. Heavy Whipping Cream
• Parmesan Cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tablespoon to saute the onion.

Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.

Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.

Add kale and heavy whipping cream. Bring to ta simmer. Top with Parmesan cheese when serving.

Chicken Taco Chili

This chili was so darn tasty and can I add that 1 serving is only 200 calories for all you calorie counters! With calories like that you won't feel bad when you go back for seconds because I guarantee you will go back for round two. The recipe is so simple but the only kicker is you start to smell the goodness way before it is done. It's torture I tell you!

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• 1 can Black beans, drained and rinsed
• 1 can Kidney Beans, drained
• 1 can Corn, drained
• 1 16 oz. can Tomato Sauce
• 1 28 oz can Diced Tomatoes
• 1 packet Taco Seasoning
• 1 T. Chili Powder
• 3 thawed boneless chicken breasts
• 1/4 c. Water

Combine everything in a crockpot, stir and cook on low for 10 hours or high for 6 hours (check on it about an hour before time is up. Mine cooked a little faster.) Shred chicken and stir together. It is good plain or with a little shredded cheese and/or sour cream on top.

Chicken Noodle Soup

• 1/2 medium Onion, chopped
• 2 cans cooked chunck chicken breast, strained
• 1 bag egg noodles
• 1 1/2 c. sliced carrots
• Water
• 3-4 Chicken Bullion cubes
• Parsley Flakes

Saute onions in a large soup pot with a little Olive Oil until the onions are translucent.

Fill soup pot 2/3 full of hot water and add bullion cubes.

Bring to a rolling boil and add noodles. Cook for the time on the package (mine was about 7 minutes).

Add carrots, and chicken and reduce heat to low and let simmer for about 10 minutes.

This is a great time to taste check to see if you need to add a little salt and pepper.

Sprinkle parsley flakes on top and serve.

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This soup is so yummy! And its even better the next day for leftover night! I loved this recipe because it is so simple and really quick to make. Perfect for those sick days or on chilly fall evenings.

Taco Soup

• 1 lb. Hamburger
• 1 can stewed tomatoes
• 1 can corn
• 1 can Kidney beans
• 1 onion
• 1 pkg. Taco Seasoning
• 2 c. Water

In a large pot, cook the hamburger and the onion until brown. Drain off the grease.  Stir in the taco seasoning. Mix in the remaining ingredient.  Bring the soup to a boil. Reduce the heat, cover and simmer for 15 minutes. Serve with tortilla chips, cheese and a dollop of sour cream.

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This is probably the easiest soup you will ever make and it is so good! It makes a pretty big pot so luckily, this soup is even better the next day!

Quick Chili

• 1 lb. browned hamburger
• 2 cans Kidney beans
• 1 can Pinto beans
• 2 cans diced tomatoes
• Chili Powder
• Garlic Powder
• Pepper to taste

In a large pot combine all of the ingredients.  On medium high heat, bring to a boil.  Then reduce heat, cover and let simmer for 20 minutes stirring occasionally.  Serve topped with Frito's and cheese.

Simple as that!

Cheddar, Potato, Bacon Soup

• 1/2 c. diced bacon
• 1/2 c. chopped sweet or yellow onion
• 1 c. reduced sodium chicken broth
• 2 c. 2% milk
• 1 large baking (russet) potato, peeled and cut into 1/4 inch cubes
• 1/4 t. salt
• 1/4 t. pepper
• 1 3/4 c. shredded cheddar cheese, divided

Cook bacon in a large saucepan over medium heat until crisp, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel; set aside.

Cook onion in drippings in same saucepan 4 minutes stirring occasionally.  Add broth, milk, potato, salt, and pepper; bring to a boil.  Reduce heat; cover and simmer 15 minutes or until potato is tender. Add half of the cooked bacon the last 5 minutes of the simmer time.

Turn off heat; add 1 1/2 c. cheese, stirring until melted. Ladle into bowls of your choice (we chose bread) and top with remaining bacon and cheese.

{No lie, this is probably my new favorite soup.  My husband isn't a soup fan but he lapped this stuff up. It is a quick fix soup recipe great for cold nights with the family!}

Cream Of Tomato Soup

• 1 T. reduced-fat margarine
• 1 T. Canola Oil
• 1 medium onion, finely chopped
• 1/2 t. crushed dried thyme
• 1/4 t. crushed dried oregano
• 3 14.5 oz cans no salt added diced tomatoes with their juice
• 5 c. fat-free no salt added canned chicken broth
•  Pinch of Cayenne pepper (optional)
• Salt (optional)
• Freshly ground pepper to taste
• 2 12 oz. cans evaporated skim milk

 In a heavy soup pot, heat margarine and oil over medium-low heat.  Add onion and cook, stirring frequently, until onion is very limp, about 10 minutes, taking care to not let the onion brown.

Add thyme, oregano, tomatoes with their juices and chicken broth.  Bring to a boil; reduce heat to low and simmer, partially covered for 20 minutes.

Taste soup, adding cayenne and salt if using, and pepper

Stir in evaporated milk and heat through. Do not let the mixture actually boil. Serve.

A few tips for this recipe:

1. This makes LOTS of soup so be ready for left overs, company, or give it away to your poor starving college student sister. :)

2. Don't let the soup warm after stirring in the evaporated milk as directed in the recipe.  The soup being as warm as it is already is, is plenty warm and letting it warm more curdles the evaporated milk so it goes from creamy to white speckled as seen in the photo. It still tastes good however.

 3. This is tasty soup and goes great with my favorite, grilled cheese sandwiches.