My Own Chicken Noodle Soup

4 chicken breasts

7 cups water

2 Tblspns chicken bouillion

1/2 tsp dried parsley, crushed

3/8 tsp dried thyme and rosemary, crushed

1/4 tsp dried mint, crushed

1/4 tsp ground black pepper

2 cloves garlic, pressed

1 large carrot, diced

1 large stalk celery, diced

1/2 white onion, diced

4 oz chow mein noodles

Bring to boil the water, bouillion, chicken and herbs.  Meanwhile, dice and add garlic and vegetables. 

When chicken is cooked through, removed and dice each breast and return to broth. 

Add noodles and cook until noodles are tender, this only takes a few minutes, so watch closely.

*I know the amounts of herbs are a bit odd, I just measured and added until I liked the flavor.

*Any noodles can be used, I just had the chow mein on hand and thought they were fun.

My Own Beef Stew

11/2 lbs stew meat
3 cups beef broth
1 cup red wine
1/2 cup water
1/2 cup flour
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp onion powder
1/8 tsp red pepper flakes
1/2 white onion, chopped
1 garlic clove, pressed
4 med potatoes, cut in bite size chunks
1 lg carrot, sliced
1 lg stalk celery, chopped
1 can (15.25 oz) corn, undrained
Extra virgin olive oil

Place meat in large bowl with wine, 2 cups broth, garlic and seasonings.  Cover and marinate in refrigerator overnight.
Place flour in a quart size zip close baggie.  Transfer meat to baggie, retaining marinade, close and shake to coat. 
Pour oil in large pot (just to cover bottom) over high to med-high heat.  Brown meat in small batches, adding more oil when necessary.   Set meat aside.
Add marinade to pot, scraping bits from the bottom.  Add 1 cup broth and 1/2 cup water, replace meat in pot, cover, and simmer on med-low heat for 45 mins to 1 hr. 
Add vegetables and simmer, covered, until potatoes are fork tender.
Serve with sweet cornbread muffins.


*I used a Cabernet Sauvignon, but any dry, red wine will do.  The stew retains some of the wine flavor.  If this is undesirable, replace some or all with more broth.

White Chicken Chili

My own recipe..


4 chicken breasts
4 cups chicken broth
1 jalapeno pepper, seeded & diced
1/2 white onion, chopped
1/8 tsp cayenne
1/4 tsp cumin
1/4 tsp chili powder
2 cans (16 oz each) navy beans
1 can (7 oz) chopped green chiles




Boil chicken, jalapeno, onion and seasonings in the chicken broth until chicken is cooked through.  Remove chicken, cut into small, bite-size pieces and return to liquid. 
Add beans and green chiles.  Reduce heat to medium-high and simmer until heated through and desired thickness. 
Serve with or without crackers.


*I used frozen chicken breasts, any could be used.
*More jalapeno and cayenne could be added for more heat, this is a mild flavor, but with a hint of heat at the end.
*I used navy beans, but could use any white bean.


My husband, who can be quite picky loved it!

Green Chili Casserole

1 lb hamburger
1 small can evaporated milk
1 small can chopped green chilies
1/2 onion, chopped
1 can cream of chicken soup
1 pkg corn tortillas
8 oz shredded Cheddar cheese
Dash each of garlic salt, pepper & cumin
 
Brown hamburger and onions, seasoned with garlic salt, pepper & cumin.  Mix in large bowl with chilies, soup and milk.  Layer in casserole beginning each layer with tortillas and ending with cheese.  Bake at 350 degrees for 30 mins or until set.  

*I usually double this recipe for my family of 4 or more
*Great garnished with salsa, sour cream and/or chopped green onions
*Chicken can also be used, and it's great that way!  Use about a pound of boneless, skinless chicken breasts, boil with onions and seasonings, shred cooked chicken and us in place of hamburger.

Swiss Potato & Cheese Soup

2 (103/4 oz) cans condensed chicken broth
1 (103/4 oz) cans condensed beef broth
3 cups water
2 large onions, chopped
2 cups celery, chopped
4 large potatoes, peeled & diced
1 can mushrooms
1/3 cup butter or margarine
1/3 cup flour
salt & pepper
shredded Swiss cheese

Bring water, broths, onions, celery, potatoes & mushrooms to boil in saucepan; cover & simmer for 30 mins or until potatoes are tender.

In a small skillet, melt butter and stir in flour.  Stir constantly over med heat until mixture becomes golden brown.  Add to simmering soup, stir until soup bubbles and thickens.  Add cheese and stir until blended.  Salt and pepper to taste.
Garnish with chopped green onion and dollop of sour cream, if desired.

*I use sliced Swiss cheese & tear into pieces to add to soup, usually 3 or 4 slices.
*I often substitute broth made from bouillon for the canned broths.
*I never use the mushrooms, because my family won't eat them, but I think they'd be a great addition! 
*Great served with tuna salad sandwiches! (or any sandwich)

Steph's Homemade Lasagna

1 lb. mild Italian sausage
1 to 11/2 lb hamburger meat
1/2 large bell pepper, chopped
1 small white onion, chopped
2 cloves garlic, pressed
1/8 tsp red pepper flakes
1/8 tsp salt
1/8 + 1/4 tsp each:  dried parsley, oregano & basil, divided
1/4 tsp each: garlic salt & garlic powder
44 oz tomato sauce & enough water to rinse out cans
black pepper to taste
8 - 10 oz cottage cheese
16 oz shredded Mozzarella cheese
shredded Cheddar cheese, if desired
Parmesan, Romano & Asiago cheese blend


Brown meats together with bell pepper, onion, garlic, red pepper flakes, salt & 1/8 tsp herbs.  Drain well.  Return to heat.  Add tomato sauce, garlic salt, garlic powder, black pepper & remaining herbs.  Simmer on med/low heat for at least 30 mins, or until flavors are blended and sauce thickens.


Meanwhile, place large pot of water over high heat, bring to boil.  When boiling, salt generously and add lasagna noodles (about 10).  Cook to Al Dente.  Drain noodles, adding about 2 Tbsp of pasta water to sauce.


Spray 9 X 13 in dish with cooking spray.  Layer ingredients starting each layer with noodles and ending with cheeses.  Bake at 350 degrees for 30-35 mins, or until thickened & bubbly and cheese is melted and golden.  Let stand for 5 - 10 mins before serving.


*Great served with garden salad and garlic bread
  to make bread:  Butter any kind of bread on both sides and sprinkle (on both sides) with garlic salt,
  oregano, basil & Parmesan cheese blend.
*Sauce is also great for spaghetti
**The above picture was not the best, I apologize