Potato Kielbasa Skillet

Based on the Recipe from Taste of Homes.

4 servings
According to MyFitnessPal, each serving is 307 calories.

Ingredients

• 1 pound red potatoes, cubed
• 3 tablespoons water
• 1 Hillshire Farms Lite Polska Kielbasa (sliced)
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon olive oil
• 3 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1.5 tablespoon Dijon mustard
• 1/4 teaspoon pepper
• 4 cups fresh baby spinach

Directions

1. Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender; drain. It took my microwave somewhere between 5-8 minutes for these little guys to get tender.
2. In a large skillet, saute kielbasa, garlic, and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
3. Combine the brown sugar, vinegar, mustard, and pepper; stir into skillet. 
4. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 
5. Add spinach; cook and stir until spinach is wilted.

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

Chicken Sausage with Fire Roasted Tomato Jasmati Rice

This made four servings and when I put it into a calorie measuring program, it registered at about 350 calories per serving. This was a "necessity" recipe. I looked at what we had left in the house, as we're getting down to the nips and bits before payday. It turned out amazingly delicious and my husband says I have to make it again. It's a keeper, a one-pot, and quick! Could even make it in the slow-cooker and let it cook on high until the rice is ready. It's worth trying.

Ingredients

• 1 1/4 Jasmati Rice
• 1 can Progresso Starter Fire Roasted Tomato
• 2-4 cups of Water
• 1 Knorr Homestyle Chicken Concentrated Stock
• 1 package (4 sausages) Smoked Mozzarella and Artichoke Chicken Sausages (cut into pieces)
• 1 medium yellow onion (chopped)
• 2 TBSP minced garlic
• 1 cup chopped up celery and celery leaves
• 3-4 tendrils of Saffron (or a pinch)
• Salt and Pepper

Instructions

1. Heat a skillet or pan on high.
2. Chop up the onions and celery (with leaves) and saute with a TBSP of olive oil and the 2 TBSP minced garlic.
3. Season with salt and pepper, then add the Knorr concentrated stock.
4. When the vegetables have softened, add in the sliced chicken sausage and cook for about 5 minutes.
5. Add in 1 1/4 cup Jasmati rice, 2 cups of water, and the can of Progresso Fire Roasted Tomato Starter Sauce. Add in a pinch (3-4 tendrils) of Saffron.
6. Bring to a boil, stir, and then cover tightly. Turn to low and let simmer for 20 minutes.
7. Check on it every 5-10 minutes to make sure it's not sticking. Add more water if necessary.
8. After the rice is ready, remove the pan from the heat and let sit.
9. Serve and enjoy!

Notes: Shrimp could also be added to make it more like a jambalaya! Maybe a little cayenne pepper to give it a little spice or some jalapenos. Seriously a delicious dish!

Pierogi and Squash Soup

Pierogi and Squash Soup
Serves 4

I saw this recipe in my Food Network magazine and I was super excited to make it. I love pierogies. I love tomato-y soups. Perfect! But then I forgot a few of the ingredients and had to change some of the recipe. So this is an inspired-by recipe from the Food Network. It was so good and those Progresso Recipe Starters are seriously delicious and helpful!

Ingredients

• 2 teaspoons extra-virgin olive oil
• 8 ounces Italian turkey sausage, casings removed
• 1 cup diced onions
• 1 TBSP minced garlic
• 1 Knorr Vegetable
• 1 can Progresso Recipe Starters Fire Roasted Tomato
• 48 oz low-sodium chicken broth
• 3 cups shredded coleslaw mix or shredded cabbage
• Half of a fresh butternut squash cut up into cubes (about 2-3 cups)
• 8-12 frozen cheddar and potato pierogies
• Salt and Pepper to taste

Instructions

1. In a large pot, cook the onions, garlic, and sausage with olive oil on high.
2. When the meat is cooked through, add the cabbage to soften it a bit.
3. Add in the squash, chicken broth, and the Progresso Recipe Starter. Cover, and cook on high until the squash is almost cooked through.
4. Add in the pierogies and cook uncovered until heated through. They will rise to the top of the pot.
5. Salt and Pepper to taste at any time through cooking. Serve and enjoy!

Cheesy Ham and Corn Chowder

Cheesy Ham and Corn Chowder
Serves 4 (as a meal)

Once again, Ray has found a recipe that has been quite delicious. This was a recipe he had saved from a long time ago when he wanted to start cooking meals and when he looked it up again, he realized it came from Hormel! The soup, though, was definitely a treat when I arrived home after struggling through snow just to get home. It wasn't completely what I thought, but it was delicious. Chowders are a creamy broth with whole food chunks. I had thought it was going to be a creamy corn soup with ham. I was pleasantly surprised when it wasn't what I expected. A must cook again treat! Leftovers were also very delicious!

Ingredients

• 2/3 cup chopped onion
• 1 tablespoon light olive oil
• 2 tablespoons all-purpose flour
• 2 cups water
• 2 Chicken Bouillon Cubes
• 4 yukon gold potatoes, cut into 1-inch pieces
• 1/4 teaspoon pepper
• 2 cups frozen whole kernel corn
• 1 1/2 cups milk
• 2 cups shredded Colby cheese
• 2 cups Farmland diced ham
• 1 4oz jar of Dromedary Pimentos
• Sliced green onions (garnish)
• 1 TBSP poultry seasoning (sage)

Instructions

1. In large saucepan, cook onion in oil, stirring occasionally, 3 to 4 minutes or until tender.
2. Stir in flour until smooth. Keep stirring, making sure it does not burn.
3. Stir in water, bouillon, potatoes, seasoning and pepper.
4. Cover saucepan; cook, stirring occasionally, 15 to 20 minutes or until potatoes are tender.
5. Stir in milk, corn, cheese, ham and roasted peppers. Cook 8 to 10 minutes longer or until heated thoroughly.
6. Once broth is to a preferred consistency and potatoes are cooked, serve and garnish with sliced green onions.

Buffalo Chicken Pizza

Buffalo Chicken Pizza
Serves 8 (makes 2 pizzas)

I like to try to make different kinds of pizzas at home with flavors that I really enjoy. After Ray, my husband, played around with taco pizzas, I couldn't pass up making a Buffalo Chicken Pizza using the Buffalo Sauce for the pizza sauce, especially on Super Bowl Sunday! We LOVED it more than any pizza I've made before. This is a must keep.

Ingredients

• 3 cups Sargento Shredded Provolone and Mozzarella
• 2 cans white chicken
• 1 cup Buffalo Sauce
• 1/2 red onion, thinly sliced
• 2 stalks celery, thinly sliced
• 3/4 cup crumbled blue cheese
• 2 thin premade pizza crusts (you can use a thicker crust per preference)

Instructions

1. Preheat the oven to the crust directions (425 usually).
2. Spread 1/2 cup of sauce on each pizza crust.
3. Spread out one can of white chicken on each pizza.
4. Sprinkle 1/4 cup of onion and 1 stalk of celery evenly over the pizza.
5. Crumble half of the 3/4 cup of blue cheese on each pizza. 
6. Spread 1 1/2 cups of shredded cheese on each.
7. Bake until desired crispiness. 
8. SERVE AND ENJOY!!! Mmmmmmmm......

Broccoli, Kale, and Potato Frittata

Broccoli, Kale, and Potato Frittata
Serves 4

Based on Rachael Ray's Broccoli Rabe Frittata and Fennel Salad, but I wanted to add Kale and use egg whites for half of the eggs in the recipe. It turned out deliciously!

Ingredients

• 5 tablespoons EVOO
• Salt and pepper
• 1 bunch  broccoli florets, cut into small pieces
• 4 large leaves of kale, striped from the stalk, tore into chunks
• 1 small yellow onion, thinly sliced (setting 1 on a handheld mandolin)
• 1 large yukon gold, thinly sliced (setting 1 on a handheld mandolin)
• 3 ounces pecorino-romano, grated
• 5 eggs, lightly beaten
• 1 cup egg whites

Instructions

1. Preheat the broiler.
2. In a large, ovenproof skillet, heat 1 tbsp. EVOO over medium-high heat. Stir in the broccoli and kale with 1/2 cup water; season with salt and pepper. Cover and cook until crisp-tender. Drain and transfer to a plate.
3. Add the remaining 3 tbsp. EVOO to the skillet and heat over medium-high heat. Add the potatoes and onions; season with salt and pepper. Cook, turning occasionally, until tender.
4. Add the kale and broccoli; cook for 2 minutes.
5. Stir half of the cheese into the eggs; season with salt and pepper. Pour evenly over the vegetables.
6. Cook until set around the edges of the pan but still jiggly in the center.
7. Sprinkle with the remaining cheese. 
8. Transfer to the oven and broil until set and golden.

Blackened Chicken Tenders

Ray (my husband) made this as one of his recipes he wanted to cook for the week, as he ventures into the world of twice-a-week meals. He said it was a little different than the one I will link to here, but it turned out really well. It would have been better if he followed the recipe linked here from Relish. So that is the one I will share, as the only difference was the amount of condensed milk used. The recipe went really well with scalloped potatoes.


Ingredients

• 2 tablespoons paprika
• 1 tablespoon chili powder
• 1 teaspoon light brown sugar
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
• 1 tablespoon olive oil
• 1 - green bell pepper, cored and chopped
• 1 - red bell pepper, cored and chopped
• 1 cup chopped red onion
• 1 - (5-ounce) can evaporated skim milk
• 1/4 cup chopped green onions

Directions

1. In large resealable bag, combine paprika, chili powder, brown sugar, pepper, salt. Add chicken, shake to coat.  
2. In large nonstick skillet coated with nonstick cooking spray, heat olive oil over medium heat, sauté chicken 5–7 minutes or until browned and done. Remove to a plate.  
3. In same skillet, add green pepper, red pepper, onion, scraping bits from bottom of pan. Cook over medium heat 5 minutes or until tender.
4. Add evaporated milk, stirring, one minute or until heated and bubbly. Serve chicken with sauce, sprinkle with green onions, if desired.

Cheesy Broccoli-Potato Mash

Cheesy Broccoli-Potato Mash
Servings: 6

I wanted something healthy to go along with my mashed potatoes. I used this as a filling once for a ravioli, but I thought I'd see if I could make it healthier and use it as a side for my healthy meatloaf. A recipe showed up on EatingWell.com, so I tried it. You can get all then nutritional information on their website for the recipe. It breaks down to about 135 calories per 2/3 cup of potatoes. It was awesome, even though it was lacking a little love in the butter department. Ahem. But here it is with my changes.

Ingredients

• 1 pound Yukon Gold potatoes, cut into wedges
• 4 cups broccoli crowns, chopped
• 3/4 cup shredded Gruyere cheese
• 1/2 cup nonfat milk, heated
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

Instructions

1. Bring a large pot of water to a boil.
2. Place potatoes and broccoli in and cook until tender.
3. Transfer the broccoli and potatoes to a large bowl and coarsely mash with a potato masher. 
4. Add the cheese, milk, salt and pepper and continue mashing to desired consistency. 
5. Serve immediately.

Easy Tomato, Basil, & Mozzarella Pasta

Easy Tomato, Basil, & Mozzarella Pasta
Serves 4

Ingredients

• 1lb Rigatoni 
• 1 packed pearl mozzarella balls
• 2 packages cherry tomatoes (halved)
• 1/2 cup chopped fresh basil
• 3/4 cup Olive Oil
• Salt & Pepper

Instructions

1. Bring a pot of water with salt to a boil. Cook the Rigatoni to preferred texture, drain, rinse, and refrigerate.
2. Halve the cherry tomatoes, chop the fresh basil and combine in a large bowl with the mozzarella.
3. In the large bowl, add the Olive Oil, salt, and pepper and stir with the tomatoes, mozzarella, and basil.
4. Finally, add the pasta and thoroughly mix all the ingredients. Shake if you have a top to the bowl.

Spicy Sausage, Cheese Tortellini, and Vegetable Soup

Spicy Sausage, Cheese Tortellini, and Vegetable Soup
Serving: 8-10

Ingredients

• 2 cans Del Monte Diced Tomatoes (Basil, Garlic & Oregano)
• 26 oz Swanson's Cooking Stock - Beef
• 1 lb spicy hot or medium Italian Sausage (de-case the sausages if ground is not available)
• 18 oz Progresso Recipe Starter - Fire Roasted Tomatoes
• 1 TBSP Minced Garlic
• 1 large Yellow Onion, diced
• 2 large carrots (peeled and cut 2-3mm wide)
• 2 medium zucchini (middle cut out, peeled, and cut into 2-3in fourths)
• 1 cup quartered baby button mushrooms
• 2 cups water
• 8 oz tomato sauce
• 2 bay leaves
• 9 oz Bella Luna "fresh" cheese tortellini (for frozen, put them in with the zuchinni and reduce the water by 1/2 a cup)
• 1/4 cup Parmesan cheese
• salt, pepper

Instructions

1. Brown the sausage in a large pot. Drain off the grease and set the meat aside (on a paper towel to catch the excess grease).
2. Sweat the onions, carrots, and garlic. The onions should be slightly translucent, but still have crunch.
3. Add the sausage back into the pot. Then add in the beef stock, diced tomatoes, water, tomato sauce,  Progresso's Fire Roasted Tomatoes, bay leaf, and 1 TBSP pepper and 1 TBSP salt. 
4. Cover and turn on high to bring to a boil. Let boil for 15 minutes.
5. Turn the stove to medium or medium-low until you get a low simmer. Add in the baby button mushrooms and zucchini.
6. Let cook for 20-30 minutes, or until the zucchini is starting to become soft.
7. Add in the tortellini and continue cooking at medium of a low boil until the tortellini are cooked to your preferred level of doneness. 
8. Add in the Parmesan cheese. Let simmer for 5 more minutes.
9. Serve with garlic bread on the side. Additional Parmesan also adds a nice touch.

Beefy Tomato Rice Skillet

Beefy Tomato Rice Skillet
From Taste of Home: Simple & Delicious December 2008. If a skillet is too small (and it might be) cook in a pot. That will give the rice enough room to expand.

Ingredients

• 1 pound ground beef
• 2 TBSP minced garlic
• 1 cup chopped celery
• 1 large chopped yellow onion
• 1 large green pepper chopped
• 1 can (11oz) whole kernel corn, drained
• 2 cans (10 3/4oz) condense tomato soup
• 2 cups water or chicken/beef broth
• 2 TBSP Italian seasoning
• 1 cup uncooked rice (long grain or brown)
• 1 cup grated Parmesan or 2 cup shredded cheddar cheese (for garnish)
• Salt and Pepper

Instructions

1. In a large skillet or frying pan cook the meat, seasoning it with salt and pepper.
2. When brown, drain the meat and set aside.
3. Add the celery, onion and bell peppers to the skillet and sweat down.
4. When the vegetables are slightly soft, add the meat back into the skillet, and also add the tomato soup and water (or broth). Bring to a boil. 
5. Add uncooked rice, cover and cook on Medium for 20 minutes.
6. At 10 minutes, add the corn and Italian seasoning, recover and cook for the last 10 minutes or until the rice is cooked through.
7. Sprinkle the cheese on the dish at the end.
8. Serve with steamed broccoli on the side.

Sweetened Condensed Milk Toast

Sweetened Condensed Milk Toast
Serves 4-5

Ingredients

• 1/2 loaf Italian bread 1/2 inch thick slices
• 14 oz can sweetened condensed milk
• 4 tablespoons butter
• 4 teaspoons cinnamon

Instructions

1. Place the slices of bread on a baking sheet and put them under the broiler until toasted.
2. When one side is toasted, pull out and immediately butter each slice.
3. Turn the slices over and put them back under the broiler. When done, butter those sides.
4. Sprinkle about 1/2 teaspoon of cinnamon on each piece of buttered toast.
5. Then spoon about 1/2 tablespoon of sweetened condensed milk onto each slice. Put back under the broiler for 1 minute. Check to make sure its not burning.
6. Take out and serve!

Pulled BBQ Beef Sandwich

Pulled BBQ Beef Sandwich
Inspired by Rachael Ray's Pulled BBQ Beef Sandwich.

Ingredients

• 2 large onion, sliced thin
•  3 cups ketchup
• 1 cup cider vinegar
• 1/2 cup dark brown sugar
• 3 tablespoons paprika
• 2 tablespoons cumin
• 2 pounds boneless beef chuck roast, cut into two large pieces
• 3 tablespoons minced garlic
• Salt and pepper
• 1 1 pound container  prepared coleslaw (we used Sendiks')
• 6 hamburger buns or favorite roles

Instructions

1. In a large slow cooker, combine the onion, ketchup, vinegar, brown sugar, garlic, cider vinegar, and paprika. Whisk together.
2. Add the chuck roast and coat with the sauce. Cover and cook on low heat until tender, 7 to 8 hours. Start the night before and let cook for longer.
3. Using tongs, remove the beef from the sauce; shred. 
4. Skim off and discard the fat from the sauce, stir in the shredded beef and season with salt and pepper. 
5. Sandwich the meat, topped with some coleslaw, on the buns.

Moo Shu Pork

Moo Shu Pork
Inspired by Rachael Ray's Moo Shu Pork Kebabs.

Ingredients

• 4 tablespoons hoisin sauce
• 4 tablespoons soy sauce
• 2 teaspoon seasoned rice vinegar
• 2 tablespoon sugar
• 1 tablespoon cornstarch
• 12 ounces boneless pork chops, cut into thin strips
• 16 white mushrooms (cut into small chunks)
• 1 1/2 tablespoons vegetable oil
• 3-5 cups shredded coleslaw mix
• flour tortillas or rice pancakes (layered in 3s)

Instructions

1. Heat on Hi a pot on the stove.
2. In a bowl, combine the hoisin sauce, soy sauce, vinegar and sugar. Pour half of the mixture into a second bowl and stir in the cornstarch.
3. Toss the pork strips in the cornstarch and liquid mixture. Put into the hot pan to cook through.
4. When cooked through, throw in the mushrooms, shredded coleslaw mix, and the last of the liquid mixture.
5. Soften the coleslaw to taste.
6. Serve with tortillas or make the rice pancakes per directions and layer three on top, wrapping the mixture in the pancakes.

Note: Add more or less coleslaw per the ratio of your meat. Fried rice is a good side dish.

Onion and Cider Pulled Pork

Slow-Cooker Apples, Onions, and Pork

This dish was inspired by a what I saw Zane Homlquist cook on the Today Show the morning of January 11, 2012.

Ingredients

• 2 large granny smith apples
• 2 large yellow onions
• 2 TBSP minced garlic
• 2 TBSP coriander
• 2 TBSP paprika
• 2 TBSP salt
• 2 TBSP pepper
• 4 TBSP Montreal Steak Seasoning
• 1.75L (59 FL OZ) bottle Apple Cider (Simply Apple Pure Pressed)
•  Pork shoulder
• 2-3lbs pork shoulder
• 3TBSP Worcestershire Sauce
• 3 Bay Leaves

Instructions

1. Season the pork shoulder with half of the Montreal Steak Seasoning. Heat up a hot pan and sear off the meat.
2. While the meat is searing, slip and quarter the onions and put them in the slow-cooker. Check your meat and make sure you're searing the other sides.
3. Wash and core the apples. Cut into 16ths. Put them in the slow-cooker. Check your meat to make sure you're searing all the sides.
4. Add the minced garlic, coriander, paprika, bay leaves, salt, and pepper to the slow-cooker. Your meat should be fully seared. Add it to the slow-cooker.
5. Pour in the apple cider until everything is completely covered. Then add the Worcestershire Sauce.
6. Cover and cook on high for 4 hours, then turn down to low and cook a minimum of 4 more hours. Best option would be to cook for a full twelve hours to get the most tender pork.
7. Strain the liquid from the slow-cooker into a large bowl. Take the meat and the onion pieces out of the colander and put it back into the slow-cooker. Make sure all the liquid is drained from the colander and discard the contents.
8. Take two forks and shred the pork and onions in the slow-cooker. Then add as much liquid back in as to cover the shredded pork. Continue to let warm in the slow-cooker until serving.
9. The leftover liquid can be made into a Carolina Barbeque style sauce by using the recipe listed below. Add to the sandwich or adjust the re-added liquid to the recipe and make your whole slow-cooker flavored that way. Save any extra in case the liquid in the slow-cooker seems to dry up, you can keep re-adding to keep the pork moist. 

Note: Suggested side dishes are a salad, scalloped potatoes, or wild rice and sauteed snap peas. Any BBQ side-dish works just as well.

Carolina BBQ-Style Sauce

Ingredients

• 3 cups Cider Vinegar
• 3 cups the above recipe Seasoned Liquid Leftovers
• 1 TBSP sugar
• 3 TBSP red chili flakes
• 1 tsp salt
• 1 TBSP pepper

Instructions

1. In a bowl or a contain with a spout, add in all the ingredients list above.
2. Shake the container, stir, or mix in some way.
3. Taste and season or adjust liquid ratio to your preferred taste.
4. Serve over pulled pork.

Tortilla Chicken Soup

Tortilla Chicken Soup

Serves 8

A fresh soup with a good deal of flavor. Tastes great with tortilla chips and doesn’t weigh you down. Delish!

Ingredients

• 1 pound chicken breasts
• 2 32oz cartons chicken broth
• 1 cup water
• 2 medium onions (halved and thinly sliced)
• 1 TBSP paprika
• 1 TBSP cumin
• 1 TBSP fresh ground pepper
• 1 TBSP ground sea salt
• 2 TBSP minced garlic
• 2 14.5 oz cans fire-roasted diced tomatoes
• 2 15 oz cans Black Beans (preferred brand, rinsed)
• 2 TBSP Mrs. Renfro’s Jalapeno Green Salsa (Hot)
• 1 small can diced green chilies
• Tortilla chips (garnish, Multi-Grain recommended)
• Guacamole (garnish)
• Jalapenos (garnish)

Instructions

1. In a large pot, combine thinly sliced onions, garlic, and 1 cup chicken broth. Let come to a boil.
2. Rinse off chicken breasts and put them in the pot with the broth. Cover with more broth. Add in the cumin, salt, pepper, and paprika. Let come to a boil.
3. Once chicken is cooked through, take out and shred. Then return it to the pot. Return to boil, then reduce heat and simmer for 5 minutes.
4. Drain and rinse Black Beans. Add the fire-roasted tomatoes (with liquid) and the diced green chilies, as well as the Mrs. Renfro’s Green Salsa. Continue to let simmer until the black beans are cooked to your preferred taste (10-15 minutes).
5. Serve soup with slices of jarred jalapenos, a dollop of guacamole, and/or tortilla chips. Other suggestions have been slices of avocado or pour the soup over a thin layer of Spanish rice. 

Tequila Chicken Sub Sandwiches

Tequila Chicken Sub Sandwiches
Serves: 8
Great for sports parties!

Ingredients

• 4 9.75oz cans Swanson White Chicken Breast
• 1/2 - 3/4 cup tequila
• 2 fresh-squeezed lime juice (about 1/4 cup lime juice)
• 2 bell peppers diced (yellow and orange)
• 1 large red onion diced (or 2 medium)
• 2 oz cream cheese
• 1/2 cup diced jalapenos
• 2 TBSP minced garlic
• 1 cup shredded mozzarella
• 1 cup fresh diced tomatoes (let sit on a paper towel to absorb liquid.)
• 1/2 cup chopped cilantro
• 1 cup grated Parmesan cheese
• 1 TBSP ground pepper
• 1 TBSP sea salt
• 8 sub rolls

Instructions

1. Preheat oven to 250.
2. In a large/deep baking dish, combine the 4 ozs of cream cheese with the tequila and lime juice. Mix until well combined. Then add the chicken, bell peppers, onion, minced garlic, jalapenos, salt and pepper, and shredded mozzarella cheese.
3. Mix well so that everything is coated relatively evenly.
4. Cover with foil and bake for 1 hour.
5. After 1 hour, pull out of the oven and turn the oven up to 350.
6. Mix the mixture and then layer the top with the grated Parmesan cheese, then the diced fresh tomatoes, then top with the cilantro.
7. Recover with foil and cook for another hour.
8. Slice a V in the tops of the subs and fill from the top to reduce spill.

Cucumber, Onion, and Tomato Salad

Cucumber, Onion, and Tomato Salad
Serves 6

Ingredients

• 3 Vine Ripe Tomatoes
• 1 large Cucumber
• 1 large Red or Vidalia onion
• 1.5 cups Zesty Italian Dressing
• Salt and Pepper

Instructions

1. Wash your tomatoes and cucumber. Then skin the cucumber and cut into chunky slices. Then quarter the slices and put into a larger seal-able bowl. 
2. Cut the tomatoes into quarters and remove the seeds. Then cut each quarter in half and cut each section into three pieces. Put into bowl with cucumber.
3. Cut and peel onion and cut each half into quarter inch slices, then halve the slices (so you have a quartered onion with each section cut into quarter inch slices). Add to bowl with cucumber and tomatoes.
4. Add 1.5 cups Zesty Italian Dressing to the bowl. Add a little sprinkle of salt and pepper. Cover and shake the container to mix. Taste and adjust seasoning.
5. Put into refrigerator to chill. Best served the same day. Not as good after 2 days.

Onion Rice

Onion Rice
Serves 4

Ingredients

• 2 cans Campbell's low sodium French Onion Soup
• 1 cup Uncle Ben's Rice (not instant rice)
• 1 TBSP butter

Instructions

1. Drain liquid from the French Onion Soup with a strainer into a measuring cup (try to use a measuring cup that will hold 2+ cups of liquid).
2. Put the onions aside to add later.
3. Check the rice packaging to see how much water you need for 1 cup of rice (usually 2 1/4 cup). Add water to top off the onion soup (check for extra liquid in the onions put aside).
4. Add the liquid, butter, and rice to a pot and bring to boil.
5. When boiling, cover and simmer for 20 minutes. Stir and check.
6. When the liquid is absorbed, add the onions and finish cooking the rice until tender. Serve.

Note: Goes great as a side dish with broccoli, corn, and most meats.

I originally got this recipe from my mother-in-law, because it is one of my husband's favorite side dishes. I don't know where she got it from, but I've taken a long time to perfect the making, so when you make it, just feel out how it works for you. It is a really great side dish and reheats really well.

Chicken Enchilada Soup

Chicken Enchilada Soup
Serves 6-8

Inspired by a recipe from Rachael Ray's website for Creamy Enchilada Soup, but I made some of my own changes. I've made this before and was trying to channel what I did that time to really infuse good flavor.

Ingredients

• 1lb chicken breast sliced in long thin pieces (or shredded chicken if you have it)
• 1 yellow onion sliced thin in halves
• 1 TBSP minced garlic
• 1 TBSP olive oil
• 1 small can diced green chilies
• 6 cups chicken broth
• 2 TBSP Montreal Steak Seasoning
• 1 TBSP Sea Salt
• 1 cup Mrs. Renfro's Jalapeno Green Salsa Hot (or preferred green salsa, such as Salsa Verde)
• 4 cups crushed tortilla chips (save some for garnish)
• 1 cup of shredded Mexican cheese (save some for garnish)
• 1 cup of shredded Pepper Jack Cheese
• Sour Cream (for garnish)

Instructions

1. In a large pot, sweat down the onions and garlic with a small splash of Olive Oil.
2. While they sweat, cut the chicken up and season with half of the Montreal Steak Seasoning.
3. Put the chicken in with the onions and garlic until they brown.
4. Add the can of green chilies and cook for about a minute, incorporating into the mixture.
5. Then add the 6 cups of chicken broth and add the sea salt and the last TBSP of Montreal Steak Seasoning.
6. Let cook on medium for about 8 minutes.
7. Add the Salsa and let cook for another 8-10 minutes. Check the chicken to make sure its the consistency that you want. If the pieces are too big, take some out and shred them yourself with a knife.
8. After 10 minutes, add the cheese to the pot and stir until incorporated.
9. Once the cheese is incorporated, add the tortilla chips. Then let simmer on low for 5-10 minutes, until a consistency that you prefer. If you think it is too thick, add a little more chicken broth or water.
10. Serve in bowls with extra cheese, tortilla chips, and sour cream as garnish.

Note: Store leftovers in an airtight container for up to 5 days.