Buffalo chicken Soup

1  2 1/4 to 2 1/2lb. deli-roasted chicken skinned, boned, and coarsley shredded
2 T butter
1/2 c chopped celery
1/2 c chopped onion
2 14oz. cans redused sodium chicken broth
1 1/2 c milk
1 tsp. salt
1 1/2 tsp bottled hot pepper sauce
1 1/2 cups shredded mozzarella cheese (6oz)
1 1/4 c crumbled bleu cheese (5 oz)
1/2 c shredded parmesian cheese (2 oz)
1/3 c all purpose flour

Serving day- hot pepper sauce (optional)
Cooking Day
In a dutch oven, melt butter over med. heat.  Add celery and onions, cook and stir until tender.  Stir in broth, milk, salt, and hot pepper sauce.

In a med. bowl, toss together the cheeses and flour.  Add gradually to soup, stirring after each addition until just melted.  Stir in shredded chicken; heat through but do not allow to boil.  Cool and freeze. 

Serving Day:
Thaw soup to a slushy consistency.  Reheat in saucepan.  Top with additional bleu cheese crumbles and hot sauce if desired.

Kittencal's Thick and Rich Creamy Tomato Soup

Kittencal's Thick and Rich Creamy Tomato Soup

SERVES 8 -10 (change servings and units)


Ingredients
3 tablespoons butter
1 small onion, very finely chopped
1 1/2 teaspoons dried oregano
4 garlic cloves, minced (or finely chopped)
1 pinch crushed red pepper flakes (or adjust to taste)
2 tablespoons all-purpose flour
1 cup milk
3 cups tomato juice, divided
1 (28 ounce) can crushed tomatoes
3-4 teaspoons sugar
1/2 teaspoon salt (or to taste, I use seasoned salt)
parmesan cheese (optional)
crouton (see my Kittencal's Garlic Croutons)
fresh ground black pepper (to taste)

Directions
In a bowl combine 2 cups tomato juice with crushed tomatoes and milk.
In a saucepan melt the butter over medium-high heat.
Add in onion and dried oregano; saute until softened (about 3 minutes).
Add in garlic and red pepper flakes; cook stirring for 2 minutes.
Add in flour and stir for 1 minute.
Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick).
Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking).
Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired.

Ravioli Soup

1 Pound Ground Beef
1/4 cup soft bread crumbs
1/4 cup grated Parmesan cheese
3/4 tsp onion salt
2 tsp minced garlic (2 cloves)
1 tbsp olive oil
1 1/2 cups finely chopped onion
1 28-ounce can Italian-style or plain crushed tomatoes in puree
1 6-ounce can tomato paste
1 14.5 ounce can beef broth
1 cup water
1/2 tsp sugar
1/2 tsp dried basil leave
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 cup chopped fresh parsley
1 12-ounce package plain ravioli without sauce (for serving day)
Grated Parmesan Cheese (for serving day)

Brown the ground beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to a boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cool, put in container and freezer.

On serving day: Thaw soup base and put in a large pot. Bring to a boil; reduce heat. Simmer uncovered for about 30 minutes, stirring occasionally. (the soup is thick and you may want to add water or beef broth to make it soupier).

Thaw and cook ravioli according to package directions until just tender. Drain ravioli; add to soup. Salt to taste. Serve with Parmesan cheese.

Makes 6 servings

From Wilson & Lagerborg’s Once-A-Month Cooking

Lewis and Clark White Chicken Chili

Lewis and Clark's White Chili Recipe By :
Serving Size : 8-12

3 pounds Great Northern beans -- canned
2 pounds Chicken breast; skinless/boneless
1 tablespoon Olive oil
Garlic -- minced
2 medium Onions -- chopped
2 teaspoons Ground cumin
1/8 teaspoon Ground cloves
1/4 teaspoon Cayenne pepper
1 teaspoon Ground oregano
2 cans Mild green chilies; chopped -- 4oz each
4 cups Chicken stock or broth
20 ounces Monterey Jack -- grated
Sour cream
Canned jalapenos; chopped

Place chicken in large sauce pan. Add cold water to cover and bring to simmer. Cook until tender, approximately 15 to 20 minutes. Remove from saucepan and dice into 1/2″ cubes. Using the same pan discard water and heat oil over medium heat. Add onions until translucent. Stir in garlic, chilies, cumin, cayenne pepper, oregano and cloves. Saute for 2 to 3 minutes. Add chicken, beans, stock and 12 oz cheese; let simmer for 15 minutes. Laddle into large bowls and top with 1 oz chese. Serve with a side of sour cream and chopped jalapeno peppers.

Autumn Bean Soup

2 cups white kidney beans (cannellini)
1 cup kidney or red beans
1 cup chickpeas (garbanzos)
2-3 cups fresh spinach or escarole, washed, drained, and chopped OR 1 10oz package frozen spinach
4 cups chicken or vegetable broth
2 onions, chopped
2 cloves garlic, minced
1 tsp. each dried basil and oregano
1 T dried parsley
Pepper to taste
Parmesan cheese (optional)

Beans can be canned or cooked from dry.

Combine all ingredients and simmer until onions are soft, about 45 minutes. Garnish with optional parmesan cheese.

Serves 6

Recipe from FirstLine Therapy.

China in a Pot

China in a Pot

Source: Desperation Dinners (adapted for the freezer!)

2 bonelss skinless chicken breasts halves (about 2/3 pounds total), thawed
1 can fat-free chicken broth (14.5 ounces)
1 can Oriental broth (14.5 ounces) --you can sub chicken broth
1 cup fresh mushrooms, sliced
1 cup frozen corn kernels
2 tablespoons rice wine vinegar or distilled white vinegar
1 tablespoon dark sesame oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon sugar
1 package chicken flavor ramen soup
1 package frozen snow peas --have on hand
3 scallions (for 1/4 cup chopped) -- have on hand

To make for freezer: Pour both cans of broth in a 4.5 quart Dutch oven or soup pot. Cover, and bring to a boil over high heat. slice the chicken in 1/4 inch wide strips. Cut the longest strips in half. When the broth boils, stir in the chicken, mushrooms, corn vinegar, sesame oil, soy sauce, and sugar. Add the flavor packet from the ramon noodles but if you are freezing this recipe, place the ramen noodles in a zipper bag. Place soup base into the freezer containers and freeze.

To serve: Reheat the soup. Add the ramen noodles and the snow peas and bring to a boil. ( if you want the snow peas to be softer, wait to add the noodles). Served with slice scallions on top.

Chicken-and-Wild Rice Soup

2 T butter
3 celery ribs, thinly sliced
1 med onion, chopped
1 (8 oz) package sliced fresh baby portobello mushrooms
2 t minced garlic
4 (14 oz) cans roasted garlic-flavored chicken broth-if unavailable, use regular broth-double the minced garlic
3 (6 oz) packages roasted chicken breast chunks
1 1/2 cups frozen whole kernel corn, thawed and drained
1 (8 oz) can sliced water chestnuts, drained
1 cup uncooked wild rice
1 t salt
3/4 t freshly ground pepper
2 cups whipping cream
Garnish: toasted slivered almonds

Melt butter in a large skillet over med-high heat. Add celery & onion; cook mins or until almost tender. Add mushrooms and garlic; cook 2 minutes. Combine mushroom mixture; broth, and next 6 ingredients in a 5 quart-slow cooker. Cover and cook on low 5 to 6 hours or until rice is tender. Stir in whipping cream. Garnish, if desired.

Makes: 12 1/2 cups. This is a Big Batch-Company's Coming Recipe.

Broccoli Cheese Coup

1 cup carrot, finely chopped
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup fresh broccoli, cut in small pieces
1 3/4 cups chicken broth
2 cups milk
1/4 cup flour
1/2 t paprika
1/2 t salt
4 oz Velveeta cheese
1 cup shredded cheddar cheese
1/2 cup shredded provolone cheese

In stockpot, heat first 6 ingredients to boiling; reduce heat and simmer for 15 minutes or until vegetables are tender. Combine milk, four, paprika, and salt in a bowl. Add to broth mixture. Cook until thick and bubbly. Add cheese and stir until melted. Freeze.

Serving Day:
Thaw. Heat soup in saucepan until hot. Do not boil Serve with your favorite bread.

This soup is excellent with shredded, cooked chicken added.

Green Chili Pork Stew

2 pounds lean boneless pork, cut into 1-1/2-inch cubes
1 tablespoon vegetable oil
4 cups chicken broth, divided
3 cans (11 ounces each) whole kernel corn, drained
2 celery ribs, diced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
3 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt, optional
3 tablespoons all-purpose flour
Cornbread or warmed flour tortillas, optional

In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired.

Yield: 8 servings.

Nutrition Facts: One serving (prepared with reduced-sodium chicken broth and without added salt, and served without corn bread or tortillas) equals 306 calories, 12 g fat (0 saturated fat), 60 mg cholesterol, 466 mg sodium, 27 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 meat, 2 vegetable, 1 starch, 1 fat.

From www.bestsimplerecipes.com

Bottle Cap Chili (really Chunky Chicken Chili)

Some recipes have a story that must be told. There's always surprises when you are cooking in bulk and the last time I made Chuky Chicken Chili, that was certainly the case. And so now we have another recipe that we had to rename. :)

Last fall, I made a big batch of this chili for the group. I asked DH to please dump the beer into the pot so that it can finish cooking. He gladly did so, but in the process of doing that, he dropped a cap into the pot. Makes you wonder if all the beer made it into the pot? He figured we could fish it out when we were packing the chili for the freezer. uh-huh. Try to remember to do that after a couple hours of crazy bulk cooking! Naturally he forgot until the meals were well into the freezer. I was mortified! We had new people in our group that might not find this so humorous. So at the meeting, I jokingly said that whoever finds the bottle cap in their chili will get my last pan of a dish that was a total disaster (won't even feed it to the dog criteria. Yes, there are some of those and we have to joke about them!). A few days later Tina called to tell me that she was the winner! lol

So here's the recipe for you. It came from my friend Mer who is a wonderful cook and used to be a freezer cooking cohert with me 6 years ago! Thanks for the great recipe, Mer!

Bottle Cap Chili

1.5 lb boneless skinless chicken breast
1 - 10 oz can Rotel
2 - 15 oz cans black beans with the liquid
1 - 15 oz plus 1 8 oz can of tomato sauce
1 - 12 oz. bottle of beer
1 large red bell pepper, chopped
3 garlic cloves, minced
1/2 tsp cummin seed
1 T chili powder
1 tsp dried oregano
olive oil

Heat oil, saute chicken, add garlic, pepper, onions & cummin. Simmer 5 minutes. Stir in the chili powder, oregano, rotel, tomato sauce, and beer. Cover and simmer 20 mins. Add beans, simmer a bit longer.

(note: when I make this in bulk, I put the chicken in the slow cooker, covered with salsa. Then I shred the chicken. I still saute the veggies but add the chicken to the pot after they are finished. and this recipe makes a lot!!!)

And don't worry, bottle caps are not included in this batch!

Loaded Baked Potatoe Soup (Low-Fat Version)

Loaded Baked Potato Soup

Hands on Prep Time 20 minutes

Cook: 1 hour 10 minutes

Serves 12

4 medium baking potatoes, scrubbed
4 strips center-cut reduced-fat bacon
2 onions, chopped
4 garlic cloves, minced
1 (12-ounce) can evaportated skim milk
1/4 cup all-purpose flour
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1/4 teaspoon red pepper sauce
1/2 cup light sour cream
1/4 cup grated Parmesan cheese
1/2 teapsoon salt
1/4 teaspoon freshly ground pepper
1 cup shredded reduced-fat sharp cheddar cheese
2 scallions, finely chopped

Preheat the oven to 400 degrees. Prick potatoes all around with a fork. Place on the overn rack and bake until tender when pierced with the tip of a knife, about 1 hour. Let the potatoes stand until cool enough to handle, about 20 minutes. Peel the potatoes, cut 2 into 1/4-inch dice. I scoop them out with the Pampered Chef melon scooper.

Transfer the remaining 2 potatoes to a bowl and coarsely mash. Stir in the diced potatoes.
Meanwhile, heat a large nonstick Dutch overn over medium heat. Add the bacon and cook, turning occasionally, utnil crips, 4-5 minutes. Transfer with tongs to a plate lined with paper towels; drain. Crumble the bacon and set aside. Add the onions and garlic to the drippings in the Dutch oven; cook, stirring occasionally, until the onions begin to brown, 5-6 mintues.

Combine the evaportaed milk and flour in a medium bowl, beating with a whisk until smoothe. Add the milk mixutre, broth, potatoes, and pepper sauce to the Dutch overn; increase the heat and bring to a simmer. Reduce the heat and cook, stirring, until the soup is thick and creamy, 6-7 minutes.

Remove the Dutch oven from the heat; stir in the sour cream, Parmesan cheese, salt and ground pepper. Divide the soup among 12 bowls; top each serving with the cheddar cheese, scallions, and reserved bacon. Serve at once.

If your tste buds gravitate toward the spicier side, increase the red pepper sauce to 1/2 teapoon.

For freezer cooking sessions. I basically dump everything into a glad container, stir & freeze.

To serve: Thaw, heat and enjoy!