MAM'S MEALS

Ingredients 1 Tbsp. unsalted butter   1 cup chopped yellow onion (from 1 onion)   1/2 tsp. kosher salt   1/2 tsp. black pepper, plus more for garnish   3 garlic cloves, minced   4 cups chicken broth   1 (15-oz.) jar Alfredo sauce   2 cups frozen sweet green peas   2 cups shredded rotisserie chicken   1/2 lb. medium shell pasta, cooked according to pkg. directions   1 Tbsp. chopped fresh flat-leaf parsley How to Make It Step 1 Heat butter in a large Dutch oven over medium-high until melted. Add onion, and cook, stirring often, until translucent, 4 to 5 minutes. Add salt, pepper, and garlic; cook, stirring often, until fragrant, about 1 minute. Step 2 Stir in broth and Alfredo sauce; bring to a boil. Add peas and chicken; cover, and reduce heat to low. Simmer until peas are tender and chicken is heated through, 5 to 7 minutes. Step 3 Divide pasta among 6 bowls; ladle soup over pasta. Sprinkle wi...

  4  slices  OSCAR MAYER Bacon, cut into 1-inch pieces   1  can  (14-1/2 oz.) fat-free reduced-sodium chicken broth   1-1/4  lb.  baking potato es (about 3), peeled, cubed   1  pkg.  (10 oz.) frozen corn, thawed, drained   2  stalks  celery, sliced   1/2  cup  chopped onion s   1/2  cup  MIRACLE WHIP Light Dressing   2  Tbsp.  flour   2  cups  milk ADD TO CART   ADD TO SHOPPING LIST Let's Make It 1 Cook and stir bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard drippings from pan. 2 Add broth and vegetables to saucepan. Bring to boil; simmer on low heat 15 min. or until potatoes are tender. 3 Mix dressing and flour in medium bowl until blended. Stir in milk. Add to potato mixture with bacon; cook 3...

INGREDIENTS 3  tablespoons  olive oil 1  large yellow onion, chopped 1  cup  shredded carrots 2  stalks  celery, diced 4  cloves  garlic, minced 1 1/2  teaspoons  kosher salt 1/2  teaspoon  freshly ground black pepper 4  cups  low-sodium chicken broth (32 ounces) 2  cups  cooked, shredded chicken 1  tablespoon  fresh thyme leaves 1  pound  refrigerated potato gnocchi (not frozen) 1  (5-ounce) bag  baby spinach 1 1/2  cups  half-and-half INSTRUCTIONS Heat the oil in a Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes. Stir in the broth, chicken, and thyme, and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the gnocchi, spinach, and half-and-half, and cook until the gnocchi i...

Ingredients 2 tablespoons vegetable oil 1 package (20 oz) boneless skinless chicken breasts, cut in 3/4-inch pieces 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup chopped onion 1/2 cup chopped carrot 1/2 cup chopped celery 1 carton (32 oz) Progresso™ chicken broth 1 1/2 cups uncooked medium egg noodles (3 oz) Chopped fresh parsley, if desired Garlic-flavored croutons, if desired Steps 1 In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm. 2 Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened. 3 Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Redu...

Ingredients 1 tablespoon butter 1/2 cup chopped onion 1/2 cup chopped celery 4 (14.5 ounce) cans chicken broth 1 (14.5 ounce) can vegetable broth 1/2 pound chopped cooked chicken breast   (or cooked roasted chicken) 1 1/2 cups egg noodles 1 cup sliced carrots 1/2 teaspoon dried basil 1/2 teaspoon dried oregano salt and pepper to taste Directions In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Ingredients 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 1/3 cup finely chopped carrots 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk Directions Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediate...

8 ounces dried navy beans -- rinsed and drained 6 cups water 1 ham bones or diced ham 1/2 medium yellow onion -- chopped 2 stalks celery -- finely chopped 2 carrots 1 1/2 teaspoons salt 1/4 teaspoon black pepper 1. Place beans in large bowl; cover completely with water. Soak 6 to 8 hours or overnight. Drain beans; discard water. 2. Combine beans, water, ham bone or chopped ham, diced onion, diced celery, chopped carrots in slow cooker. 3. Cook on LOW 8 hours or on HIGH 4 hours. 4. Discard hambone 5. Stir in salt and pepper.

INGREDIENTS 4 slices bacon, cut into 1/2 " pieces 2 tbsp. butter 1 onion, chopped 2 stalks celery, chopped 3 cloves garlic 1/4 c. flour 2 russet potatoes 1 8-oz. bottle clam juice 1 c. half-and-half 1 c. vegetable broth 1 bay leaf 3 sprigs thyme 2 tk oz cans chopped clams oyster crackers, for serving 3 tbsp. finely chopped chives DIRECTIONS In a large pot over medium heat, cook bacon until crispy. Drain bacon on paper towels but leave bacon fat in pot. Add butter to melt, then add onion and celery. Cook until tender, about 5 minutes. Stir in garlic and flour and cook until the garlic is fragrant and the flour turns a pale golden, about 1 minute. Add the clam juice, vegetable broth and half-and-half, whisking constantly, until combined then stir in the potatoes. Bring mixture to a boil then reduce heat and simmer until the potatoes are tender, about 10 minutes. Add clams and cook until heated through, about 2 minutes. Season chowder with salt and pe...

WELL, NOW IT IS PAPA'S.  BUT I'VE BEEN MAKING THIS FOR YEARS. You can use roasted chicken from the store for this recipe. It is good! Mix and heat in large pot: Cooked and cut up chicken 2 large cans of Cream of Chicken Soup 2 Cups Milk (optional 1 cup frozen peas and carrots) STIR FREQUENTLY Make Dumplings: 2 Cups Bisquick mix 1 Cup of milk MIX UNTIL SOFT DOUGH FORMS DROP BY SPOONFULS ON LIQUID MIXTURE (optional sprinkle with paprika) COOK UNCOVERED 10 MINUTES COVER THE NEXT 10 MINUTES

CHICKEN SOUP Put in a pot: Rotisserie Chicken (cut up) Carrots  (sliced) Celery  (sliced) Potatoes (optional) Add: 1 can chicken broth Water to cover 1 tbsp Worcestershire sauce Pepper Garlic Salt Onion Flakes Thyme Lipton Onion Soup Mix (1/2) 2 chicken broth cubes Boil until veggies done Pasta is optional

Lanny and Joyce made up a recipe today.  Lanny named it Black Soup.... our last name.  It isn't really black. lol!  It is basically a vegetable beef soup. It was so tasty, too! Set in Crock Pot: Sliced Carrots (we did about 5....love carrots) 2 celery stalks sliced Potatoes (peeled and diced) You can add canned or frozen corn or frozen peas if  you want. Anything goes! Brown in oil: Cut up beef (we get a chuck roast...cheaper than a pack of stew meat and you get more meat) Add pepper and garlic salt to meat Diced up onion small Keep Adding: Put drippings and 4 cups of beef broth in crock pot Add meat Lipton Onion Soup Mix A couple tablespoons of Worcestershire sauce Turn on high for an hour ADD NOODLES IF YOU LIKE Turn down to low for 6-7 more hours ...

Ingredients: 4 (6 1/2 ounce) cans minced clams 1/2 cup finely chopped onion 1/2 cup finely diced celery 3 cups finely diced potatoes 1/2 cup butter or margarine (a cube) 1/4 cup flour 2 cups half-and-half, warmed 1 teaspoon salt, to taste 1 dash pepper 1/2 teaspoon sugar 1 TBSP Worcestershire Sauce 1/2 cup juice from clam 1 chicken bouillon cube 2 cups chicken broth or more as needed Directions: Drain the juice from the clams; set the clams aside and save the juice. In Pot...Cook bacon until crisp, remove and set aside. Add 1/2 cube butter and 1/2 cup finely chopped sweet onions and cook until softened; 6 minutes Add 1/4 cup flour and stir continuously until absorbed; about 1 minute. Slowly stir in 2 cups half and half, 2 cups  chicken stock, 1/2 cup  clam juice ; stir about 5 minutes Prepare and add 1/2 cup finely chopped celery and 3 cups diced potatoes and put in pot. Add bouillon cube, 1/2 tsp sugar, 2 TBSP worc. sauce, salt and pepper   Add clams...

Red Lobster Clam Chowder Author:  CopyKat.com Recipe Type:  Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes, Seafood Recipes, Soup Recipes Prep time:  10 minutes Cook time:  15 minutes Serves:  8 This is a favorite you can now make at home! The whole family will love it! Ingredients 2 cups russet potatoes (peeled and cubed into 1/2" X 1/2" pieces) 1/2 cup butter 2 tablespoon diced green onion (bulb only) 1/4 cup flour 2 cans (6.5 ounce) minced clams (reserve juice) 1 teaspoon salt (or to taste) 16 ounce half and half 1/2 cup whole milk 1/3 cup bottled clam juice fresh parsley (minced for garnish) Instructions Place potatoes in a saucepan and cover with water; cook on medium heat until tender. Remove potatoes from heat, drain and set aside. In 2 quart saucepan on medium-low heat, melt butter. Add diced onions and cook until onions are slightly clear in color. Add flour to butter and stir briskly. Mixture will start to th...

Ingredients 2 quarts whole milk 1/2 cup butter 1/2 onions, diced 5 baked potatoes 2/3 cup flour 1/2 cup cooked crumbled bacon ( I cheat sometimes and use the REAL bacon pieces in the bag) 1 1/2 cups sour cream 1 garlic cloves, minced salt & fresh ground pepper Garnish diced green onions grated cheddar cheese crumbled bacon sour cream Directions Peel and cut the baked potatoes into medium sized chunks. (This can be done a day in advance to save time). Place butter and onions in a large pot. Cook till onions are semi-clear. Reserve 2 cups of milk and pour the rest in the pot with the onions. Warm milk and while it is heating mix remaining milk with the flour, whisking till smooth. Whisk the milk/flour mixture into the heated milk, continuing to whisk till well blended and smooth (minus the onions of course). When milk has thickened add the potatoes, bacon, salt, pepper, and garlic. Finally mix in the sour cream just till melted

3 (6 1/2 ounce) cans minced clams package of bacon 1 cup finely chopped onion 1 cup finely diced celery 2 cups finely diced potatoes 3/4 cup butter or margarine 3/4 cup flour 4 cups half-and-half, warmed 1 tbsp. worcestshire sauce 1 chicken bouilion cube 1 teaspoon salt, to taste 1 dash pepper Cook bacon and cut up. Dice onion, celery and potatoes. In a medium saucepan, drain the juice from the clams; set the clams aside. Combine clam juice with the onions, celery and potatoes. Add enough water to barely cover and simmer, covered, over medium heat until the potatoes are tender, about 20 minutes. In a large saucepan, melt the butter. Add flour and stir in to the butter. Slowly whisk in the warm half-and-half. Cook and whisk until smooth and thick, about 5 minutes. If you want a thinner chowder, add 1/2 to 3/4 cup water or clam broth. I use milk though. Add the vegetables with their cooking liquid, clams, salt, bacon, worc. sauce, boulion cube, pepper to the pan. Stir well and ...