Cabbage Stew

Cabbage Stew
recipe credit South Your Mouth

2 tablespoons vegetable oil
1 pound smoked sausage, cut into bite-sized pieces (Kielbasa is fine)
1 onion, chopped
1-2 carrots, shredded (about 1/2 cup)
3-4 tablespoons bacon grease (can substitute butter)
1 small head of cabbage, chopped into 1" pieces
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
6 cups chicken broth
5 medium potatoes, peeled and cubed
1 10.5-oz. can cream of celery soup (cream of chicken works great)
opt. dash of cream

Saute sausage in vegetable oil in a large stock pot or Dutch oven until nicely browned. Add onion and carrots and continue cooking until onions are semi-translucent. Add bacon grease, cabbage, salt, pepper and garlic and continue cooking and stirring for 5 minutes.

Add chicken broth and potatoes and stir well. Reduce heat to medium-low, cover and simmer stew for 30 minutes or until potatoes are tender. Stir in cream of celery soup, reduce heat to low, cover and continue cooking for 10-15 minutes.

I really loved this soup. It's fast and inexpensive. You can make substitutions also if you don't have something on hand. The addition of a dash of cream to your bowl of soup just makes it creamier and richer but is not needed.

Broccoli cheese soup (This is the one I make for Halloween)

Broccoli Cheese Soup

Boil until tender:
4 cups potatoes, peeled and cubed
1 onion, chopped
2 cups carrots, chopped
4 stalks celery, chopped
1 medium head broccoli, chopped
1 small head cauliflower, chopped

Boil 2 cups water and dissolve 6 chicken bouillon cubes, set aside

In a sauce pan melt:
1/2 cup butter
1/2 cup flour

add to roux:
1 pint half and half
1/2 teaspoon dry mustard

stir until thick
drain vegetables when tender then add cream sauce and chicken bouillon stir.

add
1 1/2 to 2 cups of cheddar cheese

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

3 cups diced tomatoes with juice (you can use 2-14 oz cans)

1 cup finely diced celery 

1 cup finely diced carrots
1 cup finely diced onions

1 Tbsp fresh oregano or 1 tsp. dried

4 cups chicken broth

1/2 cup flour

1 cup Parmesan cheese, freshly grated

1/4 tsp black pepper

1/4 cup vegetable oil

1 cup finely diced onions

4 Tbsp fresh basil or 1 Tbsp dried

1/2 bay leaf

1/2 cup butter 

2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead ...or even skim if you want to skinny it up)

1 tsp. salt

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 min)

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. 

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

Yummy Chili

3 lbs. hamburger
1 large onion, chopped
2 cans ranch beans (don't drain)
2 small cans enchilada sauce
1 can tomatoes
1/2 tsp chili power
1/2 tsp. cumin

Brown hamburger and onion. Add the rest of the ingredients let simmer.

Turkey Chili

Wilma Gilmore's recipe (good one for weight watchers. It was 1 pt a serving..I'm not sure any more)

12 oz. lean ground turkey
2 onions, chopped
2 lbs. zucchini, chopped
2 stalks celery, chopped
2 cans stewed tomatoes
2 red bell peppers, chopped
2 small cans tomato paste
1 pkg taco seasoning
brown turkey skim fat, ruff chop veggies, add everything. Simmer till done. makes 16 cups

Mild Sweet Chili

Marilyn Derringer's recipe

1 lb. Hamburger
2-3 celery stalks, chopped
1/2 c. onion, chopped
1 med. can tomato sauce
1 can kidney beans
1 clove garlic, minced
1 large can tomatoes
1/2 Tb. chili powder
2-3 Tb. brown sugar
2-3 Tb. vinegar

Brown hamburger, celery and onion if excess grease drain. Then add the rest of the ingredients and simmer till desired consistency. Marilyn never said to drain the beans, sometimes I do, sometimes I don't.

Blender Tortilla Soup

Adapted from Blendtec

2 tomatoes, quartered
carrot
1/3 cup red pepper
1/4 avocado (3 points plus)
1/4 onion
1 oz pepper jack cheese (3 points plus)
2 sprigs fresh cilantro
salt
garlic powder
2 c. warm water

Mix in a blender until smooth. Add chicken, corn, etc for variation or add basil rather than cilantro for tomato basil soup.

Total Points plus: 6

Mrs. Carroll's Cha Cha Chili

I got this recipe off of
pearls-handcuffs-happyhour.blogspot.com
Yummy!

MRS. CARROLL’S CHA CHA CHILI
1 tbsp. olive oil
1 lb. ground sirloin
1 medium yellow onion, chopped
2 jalapeno peppers, chopped {optional…I used ‘em, of course!}
2 cloves of garlic, finely chopped {pressed}
1 tbsp. chili powder
1 tsp. ground cumin
1 {15 oz.} can of black beans
1 {15 oz.} can of pinto beans
1 {10 oz.} can of Rotel {we used mild, but next time we’ll use HOT!}
Salt & pepper to taste
Shredded cheddar or monterrey jack cheese
Fritos
In a large pot, heat olive oil over medium high heat. Add beef and cook for 7-10 minutes. Add onion, garlic, chili powder, cumin, & jalapenos and cook over medium low heat for 5 minutes. Add beans {DON’T drain!} and Rotel. Bring to a simmer and cook for 25-30 minutes, covered {stirring often}. Remove from heat and season with salt and pepper. Top with cheese and Fritos and ENJOY!! I promise you will!!!

Skinny Zucchini Soup WW

1/2 small onion, coarsly chopped
4 garlic cloves, minced
3 med. zucchini, skin on cut into large chunks
32 oz. of chicken broth (or 32 oz. water plus boullion)
2 tbsp light sour cream
Salt and pepper to taste (Jane's crazy mixed up is best)

combine chicken broth, onion, garlic and zucchini in a emdium pan and cook.
Bring to a boil, lower to simmer and cover. Simmer until tender (20ish min.) Remove from heat, pour into blender and puree add sour cream and serve hot with parmesan cheese.

Karli's Chicken Chili (white chili)

1 lb. chicken cut into cubes
1 med. onion chopped
1 1/2 tsp. garlic powder (or real garlic)
1 Tablespoon oil
1-2 cans chopped green chilies (4 oz.)
1-14oz. can chicken broth
Sliced mushrooms
2-15.5 oz. cans great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken and onion in oil until chicken is not longer pink inside. Add chilies, broth, beans, mushrooms, and seasoning. Boil reduce heat simmer for 30 min. uncovered. Remove from heat add sour cream and cream. Serve

Hamburger Soup

1 lb. cooked hamburger
6 cups water
1 Pkg. beef stew seasoning, 1 bay leaf,
4-5 carrots, sliced or cubed
1/4 cup celery, chopped
1 zucchini, sliced (opt.)
1 large can tomatoes
3 beef bouillon cubes
1/2 tsp. Italian seasoning
1/2 tsp garlic salt
2-3 potatoes, cubed
6 slices bacon, cooked and sliced (opt.)
2 tsp. parsley flakes

Mix beef stew seasoning with water in a large kettle or crock pot. add remaining ingredients. Add additional water if soup is too spicy or to desired consistency. Cook until vegetables are done.

Meat Ball Soup

Meat Balls

1 1/2 lb. lean ground meat
1 egg
1/2 c. dry bread crumbs
1 med. potato, finely chopped
1 small onion, finely chopped
1/4 c. milk
1 Tbsp. snipped parsley
1 tsp. salt

Mix ingredients, shape into 1 1/2" balls. Roll balls lightly in flour and bake in oven 350 till browned. Remove from oven and set aside.

Soup
1-28 oz can tomatoes
1- 10 1/2 oz. can beef broth
2 cups water
2 med. carrots, sliced
2 med. potatoes, cubed
1 stalk celery, chopped
1/4 snipped parsley
1 envelop onion soup mix
1/2 tsp. dried Basil
1/4 tsp pepper
1 bay leaf

Bring to boil simmer for 30- min. add meat balls simmer for 30 min.

Creamy Cauliflower Soup (WW friendly)

1 Tbsp butter (3 PointsPlus)
1 Tbsp flour (1 PointsPlus)
1 medium head cauliflower, chopped (0 PointsPlus)
1 small onion, chopped (0 PointsPlus)
4 cups FF chicken broth or 4 cups water and 4 tsp chicken bouillon (0 PointsPlus)

In a saucepan, melt butter on low heat. Add flour and stir about 2 min. Add chicken broth, onions and cauliflower and turn heat to medium. Cover and simmer until vegetables are tender (about 20ish min.) Puree in a blender until smooth (do half at a time, take cap on lid off and cover with paper towel). Season to taste (Mine is topped with Jane's crazy mixed up pepper). I have made this soup two days in a row... love it!

TOTAL PointsPlus= 4

Grandma Elva's (Bly) Noodles

3 to 4 eggs beaten
and for each egg use 1/2 eggshell of water
1 teaspoon salt

Enough flour for good stiff dough
roll to desired thickness and let dry (or not, if you don't let them dry they have more of a strip dumpling taste, I'm to lazy to let them dry so this is how I make them.)
Cut to desired width
These can be frozen or just cooked.

Pastor Tom's Tortilla Soup

16 ounce can tomatoes
1 medium onion, cut up
2 cloves grlic
4 tablespoons cilantro
1/2 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breast cup up
2 or 3 chipotle peppers and a little adobo sauce

Shredded Monterey jack chesse
avocados cut up
tortilla chips
sour cream

In blender combine undreained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 min.

Put crunched tortilla chips in a bowl with cheesed, avocados, and sour cream. Ladle soup over; serve immediately. makes 8-10 servings.

I like to make this soup with a costco chicken. I put the whole thing in a pot and simmer in 8 cups of water... untill the water is rich broth. I then serve it over rice and have chopped onions, chopped jalapeno, chopped tomato, chopped cilantro and chopped advacado to serve with the soup.(if you want quicker just use some of the chicken from costco and chicken broth)

Stuffed spud soup

2 lbs. frozen hash browns, thawed (you can use boiled and shredded potatoes)
1/2 cup butter
1/2 cup chopped green onion
1 (10 oz.) can cream of chicken soup
salt and pepper to taste
3-4 cups Half 'n' Half or milk
1 cup shredded cheddar cheese
parsley flakes or chopped chives for garnish

Saute onion in butter. Add soup, half 'n' half and potatoes. Stir in cheese and heat gently. Serves 8-10

Zuppa Toscana

3 cans (14 oz.) chicken broth
2 cups whipping cream
red pepper flakes (to taste)
1 small onion, diced, sauteed
1/2 pkg. bacon (cooked and crumbled)
4-5 cups kale
3 to 4 potatoes scrubbed and cut into slices or small chunks (skins on)
1 garlic glove, minced
1 lb. Johnsonville mild Italian sausage (remove casing and brown)

Put all except potatoes into pot and simmer until kale is almost tender then add potatoes cook until potoatoes are done.

Easy chicken tortilla soup (WW)

1/2 c. bell pepper, diced
1/2 c. med yellow onion, diced
1/2 tsp. cumin
2 cans chicken broth
1 c. frozen corn
cooked or grilled chicken breast (as much or little as you want) (boneless, skinless=1 PointsPlus/ounce)
1 1/2 c. salsa

Saute bell pepper and onion. Add the rest of the ingredients. Simmer and serve.
Garnish with cilantro, grated cheese, sour cream, lime wedges, tortilla chips whatever your little heart desires.

TOTAL PointsPlus based on amount and type of chicken added.

Chicken Tortilla Soup

1/2 cup bell pepper, diced
1/2 cup yellow onion, diced
Butter
2 cans chicken broth
1 can corn (or 1 cup frozen)
Chicken breast, cooked
1-1/2 cups salsa
Cilantro, diced

Sauté bell peppers and onions in butter. Cook all ingredients together in a saucepan until hot. Serve with tortilla chips. Top with cheese and sour cream.

Homeade Noodles

2 Eggs
1/2 teaspoon Salt
1 cup Flour (bread flour is best)
1/4 cup Water

In a small bowl, beat eggs with salt. In a large bowl, place the flour and make a "well" in the center. Mix the eggs into the flour gradually. Add water to the dough one teaspoon at a time. Kneed until smooth and elastic, adding more flour and water if necessary. Divide the dough into thirds. Roll one part out at a time into a thin rectangle on a floured surface. Allow the dough to dry for a little while. Flour the noodle dough and fold the dough lengthwise into thirds and cut noodles into think strips with a sharp knife. Separate noddles and place on tea towels. Allow noodles to dry (mom never does). Boil to cook or freeze in an airtight container.

*To double the recipe, do not double the ingredients. For a larger batch, add an additional 3 egg yolks, 1 whole egg, 1 teaspoon salt, 2 cups flour, and 1/2 cup water.