Sausage, Broccoli & Cheddar Chowder

Soups are great to have for those cool, wet days.  This was from December and it was well liked.  I didn't add the kale or spinach so used extra carrots and other veggies.  This was a favorite for both of us.


Ingredients:

1 pkg Cheddar Broccoli Soup Mix
3 c water
3 c milk
1 (13 oz) pkg turkey polska Kielbasa sausage ring or smoked sausage, sliced, slices cut in half
1 lb red potatoes, cut into 1/4 inch dice (abt 2-3 med)
3 c chopped fresh kale or spinach leaves
1 c shredded or julienned carrots

Instructions:

1.  In large saucepan or Dutch oven over medium-high heat, whisk together Cheddar Broccoli Soup Mix, water and milk.

2.  Stir in remaining ingredients.

3.  Bring to a simmer (do not boil).  Reduce heat and simmer 15-20 minutes or until potatoes are tender.

Makes 6 servings.  Serve with a green salad and crusty bread.

Make Ahead & Freeze:  Combine Kielbasa, potatoes, kale and carrots in a gallon freezer bag.  Place in another gallon freezer bag with unopened packet Cheddar Broccoli Soup Mix.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Seafood Risotto Soup - Remix #2

It was good but not my favorite soup.  Probably could use more vegetables.





Ingredients:
2 leftover servings (2 2/3 cups) Creamy Shrimp & Crab Risotto
1 (8.5 oz) can mixed vegetables, drained
2 c reduced sodium chicken broth
1 pkt Garlic Garlic Seasoning

Instructions:


1.  In medium saucepan over medium heat, combine all ingredients; gently break up rice.

2.  Bring to a simmer; simmer 5 minutes or until heated through.

Makes 2 servings.

Work Lunch Suggestion:  Combine all ingredients and divide between 2 microwave-safe storage containers.  Refrigerate up to 2 days.  Microwave 2-3 minutes or until heated through, stirring occasionally.

Italian Pizza Chili - Cozy Meal #10

 

 Don't let the title fool you.  This is very delicious.  A little spicy but not real hot.  We didn't use the sour cream but I would recommend using it if you don't care for spice.  You can also cut back on the seasoning.  And the Garlic Bread . . . was made using our Tastefully Simple Gluten-Free Beer Bread mix.

Ingredients:

1 lb ground Italian sausage

2 Tbsp Pizzeria Seasoning

28 oz can crushed tomatoes

16 oz can dark red kidney beans, rinsed & drained

2 c water

half of a 3.5 oz pkg pepperoni slices

sour cream (optional)

shredded cheddar cheese (optional)

Serve tonight instructions:  Brown sausage with Pizzeria seasoning in a large saucepan over medium heat; drain.  Stir in next 4 ingredients.  bring to a boil; reduce heat and simmer uncovered 30 minutes, stirring occasionally.  Salt and pepper to taste.  Garnish with sour cream and shredded cheese, if desired.

Freeze for Later:  Combine first 2 ingredients in a quart resealable freezer bag.  Combine next 4 ingredients in a gallon resealable freezer bag.  Place both bags in a gallon resealable freezer bag.  Seal well, label and freeze.  Thaw completely.  Prepare as directed above.

Makes 6 servings.  Serve with a slice of garlic bread.

GF Garlic Bread made using GF Beer Bread mix (following directions) and Italian Garlic Bread Seasoning or Garlic Garlic Seasoning.

Slow Cooker Cheese Tortellini Soup

 2 cans diced tomatoes
1 block cubed cream cheese
1 lb cooked sausage
4 cups chicken broth
19 oz bag frozen cheese tortellini

2 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto   

put all ingredients with the exception of the tortellini in a slow cooker.  Cook on low 4-6 hours.  Add tortellini the last hour as you don't want it to get overcooked.  If too saucy, cook with lid off last 30 minutes (or use less broth).

Serve with a salad and garlic bread.

Makes 6 servings.

Wild Rice & Beef

1 lb ground beef
2 tsp Seasoned Salt 
4 chopped green onions
Creamy Wild Rice Soup
1 Cup uncooked rice

5 Cups Hot water

Brown ground beef with Seasoned Salt.  In slow cooker, mix Creamy Wild Rice Soup, rice, and hot water.  Add hamburger & onions.  Cook on low 3-4 hours.

Makes 6 servings.