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.

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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.

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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.

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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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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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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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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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