Soup Recipes

Chicken & Vegetable Soup Recipe

by Beth Montgomery on July 13, 2009 · 0 comments

in Frugal Cooking, Recipes, Soup Recipes

I broke up these meals a bit differently for cooking. Instead of tackling all the chicken meals at once, I broke them up by cooking style and paired the Chicken-Biscuit Casserole with the Vegetable Soup and Beef & Vegetable Soup, which shared many of the same ingredients.

Yesterday, I marinated and seasoned 12 chicken breasts for baking. I did the easiest thing first and placed them on a baking sheet and let them cook away.

Next, I diced up a medley of vegetables into bite size pieces to use through out the entire cooking plan. It included broccoli, celery, carrots, onions, green peppers, red peppers, yellow peppers, cauliflower, and zucchini.

I placed two huge pots on the stove and filled one of them with the ingredients for the Chicken-Biscuit Casserole and the other with the ingredients for Vegetable Soup. I did double each recipe! The Chicken-Biscuit Casserole called for cooked chicken, while I planned to to toss some beef into one of my Vegetable Soups to make it Beef & Vegetable Soup, so I placed diced chicken and beef on a cookie sheet and baked it with the chicken breasts until done.

While everything was either boiling, simmering, or baking away, I threw the ingredients for 3 quiches into 3 Ziploc bags and shook until mixed well. Then, I removed as much air as possible and froze them flat to enjoy at a later date.

Next, I got the marinade ready for the Beer & Brown Sugar Steaks and Teriyaki Pork Chops for tomorrow. I also whipped together a quick Quesadilla Kit and placed it in the freezer.

By that time, things began to finish up, so I placed them around the kitchen to cool, before putting them into Ziploc bags for storage in the freezer.

This was an easy cooking day. Basically, in a little under 3 hours, I had 11 more meals prepared and ready to go.

CHICKEN PLAN
Chicken-Biscuit Casserole (Thanks Organized Home!)
Tomato-Basil Baked Chicken
Italian-Seasoned Baked Chicken
Garlic & Onion Baked Chicken

STEAK & PORK PLAN
Beef & Vegetable Soup

ADDITIONAL QUICK MEALS
Quesadilla Kit (**Recipe Coming Soon**)
Vegetable Soup (**Recipe Coming Soon**)
Quiche

Check back tomorrow to see how day two went!

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Easy Slow-Cooked 4 Can Soup Recipe

by Beth Montgomery on July 2, 2009 · 0 comments

in Frugal Cooking, Recipes, Soup Recipes

In a hurry? This is one of the easiest and quickest meals I know of, but you can also customize to fit your family and add in some of your favorite ingredients!

1 Can Chicken Broth
1 Large Can White Chicken (drained)
1 Can Salsa
1 Can White Northern Beans (drained)

Dump all of the ingredients into your crock pot and cook on low for 6-8 hours. You can double this recipe easily or add extra ingredients to spice it up like the following:

Black Beans
Noodles (add at the end or they’ll be overcooked!)
Chopped Onions
Red or Green Peppers
Corn
Extra Chicken

The possibilities are endless!

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Easy White Chicken Chili Recipe

by Beth Montgomery on June 18, 2009 · 0 comments

in Frugal Cooking, Recipes, Soup Recipes

INGREDIENTS

2 8oz Cans White Chicken Meat Undrained & Shredded (or 2 Cups Shredded White Chicken Meat)

2 10 3/4 oz Cans Cream of Chicken Soup

20 oz Milk (or Water)

2 15oz Cans Great Northern Beans Undrained

1/2 Cup Chopped Onions

1 10oz Diced Tomatoes w/ Green Chilies

1 Package White Chicken Chili Seasoning Mix

1 Cup Shredded Cheese (Cheddar or Parmesan or Both)

Add all ingredients (except cheese) to a crockpot. Mix well and slow cook on low for 6-8 hours. Stir every so often while cooking.

For a quicker meal, add all the ingredients (except cheese) to a pot and simmer on the stovetop for 45 minutes stirring fruequently.

Top with cheese and serve.

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Slow Cooked Chili with Smoked Sausage Recipe

by Beth Montgomery on February 1, 2009 · 0 comments

in Frugal Cooking, Recipes, Soup Recipes

If you live near me, it has been FREEZING outside and snow is still on the ground. It just so happens that most of the items to make a delicious, hot bowl of chili are on sale this week! This is a wonderful recipe to double and freeze half to simply heat up for a quick meal on a busy day. Check out the recipe and deals below:

Slow Cooked Chili w/ Smoked Sausage

1 can drained chili beans (5/$4 at Marsh)

1 lb ground beef ($2.99/lbs @ Kroger)

8 oz thinly sliced smoked sausage (2/$5 @ Marsh)

1 chopped onion ($1.28/lbs @ Marsh)
1 chopped green bell pepper (5/$3 @ Kroger)

1 chopped red bell pepper (5/$3 @ Kroger)
1 can diced tomatoes (5/$5 @ Marsh)
1 minced clove garlic

1-2 diced jalapenos

2-3 tbsp chili powder

1/4 tsp pepper

5 cups tomato juice ($1 @ Meijer Sunday OR Thursday)
1 cup shredded Monterrey Jack or mild Cheddar cheese (2/$4 @ Marsh)

Cook beef in skillet until brown. Combine all ingredients (except cheese) in crockpot and slow cook on low for 6-8 hours. Pour into bowls and add cheese to top before serving. Freeze the remainder for another day or put into your refrigerator for left-over night.

You can customize this meal by adding your own favorite vegetables, like mushrooms which are on sale at Kroger & Marsh this week! You may also add already cooked elbow macaroni before serving.

Have a great recipe or meal you’re planing this week? Share!

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