Oct 6, 2011 |
by Molly Jo Realy @MollyJoRealy
Now that we’re in October and starting the “Busy Season”, this month’s recipes will center on those quick and easy, good for you meals that my family loves. All are five ingredients or less, making them inexpensive as well.
This first recipe came about years ago when my car was in the shop, I had few groceries in the shop, and a hungry daughter (not to mention self). I had to make do with what I had. It turned out so well, it became a favorite.
What I love about this, is that it’s so basic, you can change it up however you like. Add a little soy sauce and chow mien noodles for an Asian flare. Or spoon it over potatoes for something more homey. Add vegetables to the dish, or on the side. However you serve it, it’s sure to be a winner.
INGREDIENTS:
2 Cans – Cream of Chicken soup, undiluted
1 can (12 oz.) chunk chicken
2 cups white rice
Prepare rice on stove. In separate sauce pan, combine soup and chicken and warm on low until heated through. Once rice is cooked, serve sauce over rice.
It’s that easy, and that delicious! Enjoy.
Sep 8, 2011 |
by Molly Jo Realy @MollyJoRealy
I love the creamy, cheesy soups at restaurants. But I can’t afford to go out each time I want one bowlful. For the price of less than three restaurant servings, this recipe serves up 12 or more portions. It’s simple to make, freezes well, and goes great with breads.
It can be made on the stove top or in the slow cooker. Directions for both follow the recipe.
INGREDIENTS:
1 chopped onion
2 TBSP butter [if stove top, not needed for slow cooker]
6 small red potatoes, chopped
1 large [26 oz.] condensed Cream of Chicken soup
1 soup can of water
16 oz. frozen broccoli, thawed and chopped
1/2 can milk
1 lb. Velveeta cheese, cubed
1 celery stalk, chopped
1 large carrot, chopped
4 – 6 strips cooked bacon, crumbled
Salt and pepper to taste
Chives for garnish [if desired]
STOVE TOP DIRECTIONS:
Saute’ onion in butter.
In 5-quart stockpot add onion, potatoes, soup, water. Mix well, bring to light boil for 10-15 minutes until potatoes are cooked. Add broccoli, milk, carrot, celery. Stir regularly. Bring to light boil for 5 minutes. Add bacon, mix well. Reduce heat to medium high. Add cheese. Stir until melted.
SLOW COOKER DIRECTIONS:
In 5-quart crock pot combine all ingredients (butter not needed for slow cooker).
Cook on high for three hours, stirring every hour to blend cheese and ingredients.
*You may want to soften the potatoes before adding to the slow cooker. You can do this by either boiling for 10 minutes, or microwaving for 6 minutes (be sure to puncture first, so they don’t explode!). Handle carefully, as they will be hot, and cut into pieces before adding to slow cooker.
And Frankly, My Dear… that’s all she wrote!
