Archives for category: soup

French Onion Soup Recipe

Cold weather makes me crave soup, soup, and more soup! Here’s a French Onion Soup Recipe, which I love because you can freeze some for later and use it in your next batch for an even richer soup.

Also, since I am a make-ahead junkie, I love that you can cook this up to two days beforehand, and refrigerate it until you are ready to broil it in the oven topped with sliced baguettes and delicious cheeses.

The basic steps are pretty easy too: saute some onions, make the broth, then portion into cute little soup crocks, and broil to melt the cheese for a minute until it’s bubbly and starts to brown.

French Onion Soup Recipe - YUM

WHAT YOU NEED:

For the soup:

  • 1 1/2 Tbs. unsalted butter
  • 2 yellow onions, sliced thinly
  • Kosher salt, to taste
  • 1 c. red wine
  • 6 c. beef stock
  • Cayenne pepper, to taste
  • 1/2 tsp. black pepper

For the topping:

  • 1/2 French baguette, sliced into 1/4-inch slices
  • 4 slices Provolone cheese
  • 1/2 c. freshly grated Parmigiano-Reggiano cheese

WHAT YOU DO:

STEP 1: CARAMELIZE THE ONIONS
– Melt butter in large pot over med-heat
– Add onions with a pinch of salt, and stir to coat with melted butter
– Sprinkle cayenne pepper and black pepper on top and stir every few minutes, for approximately 20 minutes, until the onions become soft and brown

STEP 2: DEGLAZE THE PAN
– Bring mixture to a boil over high heat
– Add wine
– Cook, stirring to release browned pieces
– Reduce heat to medium and simmer for approximately 5 minutes, until the wine has reduced slightly

STEP 3: ADD THE STOCK
– Pour beef stock into onions and stir
– Bring to a boil over high heat then reduce to low
– Let simmer for at least 1 hour (longer simmering will lead to more flavor)
– If liquid reduces too much add more stock or water until it has a soup-like consistency again

STEP 4: ASSEMBLE
– Just prior to serving, place oven rack near the top and set broiler to high
– Ladle soup into 4 soup cups (save any leftover for next time – you can freeze the unused soup and add it to your next batch to make it more flavorful)
Place a baguette slice on top of each, covering with soup
– Lay a slice of provolone on top of the bread, then sprinkle with Parmigiano-Reggiano
– Place cups on a baking sheet and set under the broiler for 1-2 minutes, or until cheese becomes bubbly and brown (be careful so it doesn’t burn) and serve

Total Time: 1 hour, 45 minutes

Makes: 4 Servings

Make-Ahead Option: Complete STEPS 1-3. Refrigerate for up to two days until ready to complete STEP 4.

French Onion Soup Recipe

Season With Sage Cookbook - French Onion Soup Recipe - Page 89

recipe adapted from Season With Sage (2011)

 

 

Chili and oyster stew are a Christmas tradition on my side of the family. When I was younger I only liked the chili but now that I have grown wiser in my ways and my tastes have matured (ha!) I looooovvvve oyster stew too.

Here is a link to my “no recipe” recipe chili.

And here’s how our Christmas 2015 oyster stew turned out…

Oyster Stew Recipe adapted from Paula Deen- a Christmas tradition - we always have oyster stew and chili

WHAT YOU NEED:

  • 2 green onions, chopped
  • 2 Tbs. butter
  • 12 oz fresh raw oysters, undrained
  • 1 quart (32 oz.) whole milk
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1/8 tsp. cayenne pepper
  • optional toppings: oyster crackers, sliced green onions

WHAT YOU DO:

Saute onion in butter until tender.

Add oysters, milk, and seasoning.

Cook over low heat until edges of oysters begin to curl, and the stew is hot but not boiling.

Top with crackers after serving and garnish with sliced green onions.

recipe adapted from PaulaDeen.com

Healthy Eating: Creamy Black Bean and Chicken Soup

21 Day Fix

21 Day Fix Creamy Chicken Black Bean Corn Soup - greek nonfat plain yogurt instead of cream. Includes 21 day fix container counts, WW points, and nutrition information.

WHAT YOU NEED:

  • 1/2 red container of plain nonfat Greek yogurt (6 Tablespoons)
  • 1/2 red container baked chicken breast, cut into chunks (approximately 3 ounces)
  • 1 blue container of shredded cheddar cheese (1/4 cup)
  • 1/2 yellow container of black beans (1/4 cup)
  • 1/2 yellow container of frozen corn, thawed (1/4 cup)
  • Mixture of spices, to taste:

chili powder

crushed red pepper

onion powder

garlic powder

sea salt

dried oregano

paprika

WHAT YOU DO:

In a pan, combine black beans, corn, broth, and the spices. Simmer for 10 minutes or so. Add in the chicken and stir.
Before serving add yogurt and cheese, then stir to melt.
21 Day Fix = 1 red, 1 blue, 1 yellow
* you could also add 1 green container of chopped tomatoes in with the beans and corn for added veggies, for a total count of 1 red, 1 blue, 1 yellow, and 1 green

Weight Watchers = 6 “old” points *or* 8 WW+ points

Estimated Nutrition Information

  • 300 calories
  • 9 grams fat
  • 22 grams carbohydrate
  • 4 grams fiber
  • 40 grams protein

I am trying out a different approach to eating healthy: using 21 Day Fix portions. It’s similar to Weight Watchers in that you are allotted a certain amount of food each day, but instead of a certain number of “points,” with the 21 Day Fix you get a certain number of containers, which are color coded to the food. For example, proteins are measured in red containers, veggies are measured in green, fruits in purple, and so on. Here’s a recipe for homemade soup that I made: Creamy Black Bean and Chicken Soup. You don’t have to use the actual containers; I included the regular measurements too. Either way you end up with a healthy, filling soup. The plain yogurt makes the soup creamy without using actual cream. Yay!

Since this is just 1 serving you can always multiply it accordingly. I bet a big batch of this would be delicious in the slow cooker.

For this soup, I used chicken that was already baked. At the beginning of the week, I had a prep day to cook and divide up individual portions. I cooked a few pounds of chicken breasts (marinated in lemon juice with garlic, then baked at 400F for 25-30 minutes) and separated them into individual portions, made whole grain pasta then separated into servings, and froze for later, and I browned some lean ground turkey, mixed with homemade taco seasoning, and froze individual portions. Just some ideas if you’re a make-ahead junkie like me. 🙂

Our basil plants are still growing like crazy. I have used them in pesto, tomato salads, and now in this creamy tomato basil soup. It is lightened up by switching out cream, and using nonfat plain Greek yogurt. There are only 125 calories and 7 grams of fat! Creamy Tomato Basil Soup - Greek nonfat yogurt instead of cream! Fresh ingredients and only 125 calories for a big bowl. Perfect for eating light - Meatless option.

recipe adapted from fannetasticfood.com

Creamy Tomato Basil Soup

  • Servings: 1
  • Difficulty: easy
  • Print
WHAT YOU NEED:

  • 1/2 clove garlic, minced
  • 1/2 Tbsp. extra virgin olive oil
  • 1 fresh tomato, chopped
  • 1 C. chicken (or vegetable) broth – try homemade!
  • 1/2 tsp. fresh basil, chopped + extra for garnish
  • 1/4 tsp. pepper
  • 1/4 C. plain nonfat Greek yogurt

WHAT YOU DO: In a medium sized pot add olive oil, garlic, and tomatoes and saute on medium heat for a few minutes. Add broth, basil, and pepper. Cover, reduce heat to med-low, and let simmer about 15 mins. Remove from heat and let cool 10-15 mins. Use an immersion blender (or transfer to a blender in small batches) to puree. Then reheat it, add yogurt and serve. Garnish with fresh basil.

recipebookandmore.wordpress.com

ESTIMATED NUTRITION INFO:

125 cal.

7 g fat

9 g carbs

o.5 g fiber

Creamy Tomato Basil Soup - Greek nonfat yogurt instead of cream! Fresh ingredients and only 125 calories for a giant bowl. Perfect for eating light, and Meatless Monday option.

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

Here is a super easy recipe: Chicken Taco Soup.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

You just pour 8 cans into a pan, add a packet of taco seasoning, and heat on low for a couple of hours!

8 can chicken taco soup! Just dump 8 cans and a taco seasoning packet into a pan and simmer! SO easy. Awesome one pot soup.

WHAT YOU NEED:

  • 1 can chicken broth – or use homemade
  • 1 can cream of chicken soup
  • 1 can green enchilada sauce
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 can (approx 12 oz.) chicken breast, drained
  • 1 packet (1 oz.) taco seasoning
  • optional toppings: shredded cheese, tortilla chips, hot sauce, sour cream, avocado, etc.

WHAT YOU DO:

Place all ingredients into a large pot or slow cooker then mix together.

Slow Cooker: cook on LOW for 2-3 hours *or* stove top: simmer on low for 30-60 min.

8 Can Chicken Taco Soup

8 Can Chicken Taco Soup - awesome for the stovetop OR slow cooker

Chicken Taco Soup ready for the freezer - just 8 cans plus a pkt of taco seasoning - freezer friendly

recipe adapted from eatthisup.com

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

'no recipe' recipe CHILI

Ok, it’s time for my top secret chili recipe. Just kidding, it’s not much of a secret though it IS different each time I make it since I always switch up the types of beans and tomatoes I use. So it’s more of a “no recipe” recipe. But the basic ingredients are always there: meat, onion, garlic, tomatoes & beans.

I usually throw everything together in the slow cooker in the morning and let it simmer until lunch or dinner. It always tastes even better the next day, I swear! Not sure what it is about chili, but it gets more flavorful a day or two after I make it. Also, you can freeze the extras!

Best Ever 'No Recipe' Recipe Chili - freeze the extras. Perfect for weeknight meals, or give frozen batches to new moms, someone who is having surgery, or a new neighbor.

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

WHAT YOU NEED:

  • 1 lb. ground beef OR turkey, browned and drained
  • 1 onion, chopped
  • 1 tsp. minced garlic
  • 4 or 5 cans of tomatoes (I use a bunch of different types: stewed, diced, chopped, Italian-style)
  • 3 or 4 cans of your favorite beans (I usually end up with a mix of chili beans, drained black beans, and drained kidney beans)
  • Chili powder, to taste (I probably use 1 or 2 Tbs., depending on the batch)
  • Optional: bread bowl, toppings such as sour cream, crackers, shredded cheese, Fritos

WHAT YOU DO:

Combine meat, onion, garlic, tomatoes, beans, and chili powder in a slow cooker (or a pot on the stove). Heat until it just starts to boil then reduce heat to low, and simmer until you’re ready to eat it. Before serving, top with your favorite toppings.

To freeze: Ladle chili into freezer-safe containers, label, and freeze for up to 3 months.

ALSO… If you have cream cheese and shredded cheese, you could use this chili in an awesome 3-ingredient baked Chili & Cheese dip!

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

I am a huge baked potato soup fan. A while ago I shared my recipe for Loaded Baked Potato Soup. Of course, I am also a huge Crock Pot fan. We had some friends over to watch football, and I tried a CrockPot version from suchamom.com. It was a hit. I was skeptical at first because it looked bland sitting in the slow cooker, but once we topped it with bacon bits, shredded cheese, and crackers it looked just as good as it tasted.

After the party, I froze the extra soup and we enjoyed it a few weeks later during Thanksgiving. It was just as delicious the second time around.

Here’s what I ended up with:

slow cooker loaded potato soup

WHAT YOU NEED:

  • 7 large potatoes, peeled and cubed
  • 1 onion, diced
  • 1 1/2 c. cream
  • 3 packages of cream cheese (8 oz. each)
  • 1-2 tsp. minced garlic
  • 9 c. chicken broth – try homemade!
  • 1/3 c. butter
  • Optional: Cornstarch, if needed, to thicken

For toppings: shredded cheese, bacon bits, onions, chives, sour cream, etc.

WHAT YOU DO:

Combine in slow cooker: potatoes, onion, broth, and garlic. Cook on HIGH for 4-5 hours (or until the potatoes are soft).

Mash potatoes to thicken the soup. (Next time I might even try blending it in the blender to make it super smooth). Then add the butter, cream, and cream cheese. Cook for 30-45 minutes.

Serve, and add toppings.

Project 365 278/365: Nothing better than soup ...

Project 365 278/365: Nothing better than soup on a rainy day. Loaded baked potato soup @CornerBakery. (Photo credit: AngryJulieMonday)

Last summer I used potatoes and onions from our garden in an awesome Loaded Baked Potato Soup. It is soooo UNhealthy but that’s probably why it is so delicious. Anyway, I didn’t take any photos of my soup but here is our daughter helping dig out the potatoes that we used. Or as she called them ‘tater tots’:

Summer 2012 garden potatoes

garden helper

Recipe adapted from allrecipes.com

Loaded Baked Potato Soup

WHAT YOU NEED:

• 12 slices pre-cooked bacon, crumbled

• 2/3 c. margarine

• 2/3 c. flour

• 7 c. milk

• 4 large baked potatoes, peeled and cubed

•1 onion, chopped

• 2 c. shredded cheddar cheese

•1 c. sour cream

• salt, to taste

WHAT YOU DO:

• Melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking until thickened. Stir in potatoes and onion. Bring to a boil, stirring frequently.

• Reduce heat and simmer for 10 mins. Mix in bacon, cheese, sour cream and salt. Stir and cook until cheese melts. Serve with toppings such as bacon crumbles, sour cream, cheddar cheese, etc.

• You can freeze leftovers as well (assuming there’s any left!)