recipes

• ▢ 4 cups cooked chicken – chopped
• ▢ 1 cup onion – diced
• ▢ 1 cup celery – diced
• ▢ 1 cup carrot – diced
• ▢ ½ cup peas
• ▢ 4 x 14 oz cans low sodium chicken broth
• ▢ 2 x 10 ¾ oz cans condensed cream of mushroom soup with roasted garlic
• ▢ 2 tsp each herb
• ▢ o Chervil
• ▢ o Chives
• ▢ o Parsley
• ▢ o Tarragon
• ▢ Pinch of salt & pepper
• ▢ 2 cups egg noodles – cooked

• ▢ 1 cup lentils
• ▢ ⅓ cup pearl barley
• ▢ 1 cup carrot – chopped
• ▢ 1 cup celery – chopped
• ▢ 1 cup onion – chopped
• ▢ 2 garlic cloves – minced
• ▢ ½ tsp dried basil
• ▢ ½ tsp oregano – dried
• ▢ ¼ teaspoon thyme – dried
• ▢ 1 bay leaf
• ▢ 3 ½ cups broth
• ▢ 2 ½ cups water
• ▢ 14 ¼ oz Italian-style tomatoes or 14 ¼ oz regular stewed tomatoes , or 14 ¼ oz crushed tomatoes

Optional:

• ▢ ¼ cup fresh parsley – finely chopped
• ▢ 2 tbsp cider vinegar

• ▢ 15 oz can black beans – rinsed and drained
• ▢ 14 ½ oz can diced tomatoes – drained
• ▢ 10 oz corn
• ▢ ½ cup onion – chopped
• ▢ ½ cup chopped yellow bell peppers or ½ cup red bell peppers, or ½ cup green bell pepper
• ▢ 1 jalapeno pepper – seeded & finely chopped
• ▢ 19 oz can enchilada sauce
• ▢ 10 ¾ oz can cream of chicken soup
• ▢ 2 cups milk
• ▢ 1 cup shredded Monterey jack cheese
• ▢ 1 cup shredded cheddar cheese
• ▢ Sour cream
• ▢ Guacamole
• ▢ Tortilla chips

• ▢ 4 cups potatoes – cubed & peeled
• ▢ 1 ¼ cups water
• ▢ 2 tsp chicken bouillon
• ▢ 1 cup celery – sliced
• ▢ ½ cup carrot – chopped
• ▢ ½ cup onion – chopped
• ▢ 2 tbsp parsley – snipped
• ▢ 1 ½ tsp salt
• ▢ ⅛ tsp pepper
• ▢ 1 tsp dill weed
• ▢ 4 cups milk
• ▢ 3 tbsp flour
• ▢ 2 tbsp butter

Garnish

• ▢ bacon bits

• ▢ 16 oz package dried split peas – rinsed
• ▢ 2 cups ham – diced
• ▢ 3 carrots – peeled and sliced
• ▢ 1 onion – chopped
• ▢ 2 stalks celery w/ leaves – chopped
• ▢ 2 garlic cloves – minced
• ▢ 1 bay leaf
• ▢ ½ tbsp seasoning salt
• ▢ ½ tsp fresh pepper
• ▢ 1 ½ quarts hot water or 1 ½ quarts broth

• ▢ 46 oz can chicken broth
• ▢ 15 oz can tomato sauce
• ▢ 15 oz can diced tomatoes
• ▢ 3 cups cooked chicken – shredded
• ▢ 2 Anaheim chilies – diced
• ▢ 1 jalapeno pepper – diced
• ▢ ½ cup diced onion
• ▢ 3 large tomatoes – diced
• ▢ 2 garlic cloves – minced
• ▢ 2 tbsp cilantro – minced
• ▢ 1 tbsp chili powder
• ▢ 2 tsp cumin
• ▢ 2 tsp pepper
• ▢ 1 tsp salt
• ▢ 2 tsp Tabasco sauce
• ▢ ½ teaspoon chipotle pepper

Garnish

• ▢ 1 cup shredded cheddar cheese
• ▢ 1 avocado – chopped
• ▢ ¼ cup cilantro pulled from stem
• ▢ 1 lime – cut into wedges
• ▢ 2 cups crushed tortilla chips

• ▢ 2 tbsp vegetable oil
• ▢ ¾ cup diced onion
• ▢ ¾ cup diced celery
• ▢ ½ cup diced carrot
• ▢ ¼ cup diced green bell pepper
• ▢ 2 tbsp minced garlic
• ▢ 4 x 15 oz cans black beans
• ▢ 4 cups chicken stock
• ▢ 2 tbsp apple cider vinegar
• ▢ 2 tsp chili powder
• ▢ ½ tsp cayenne pepper
• ▢ ½ tsp cumin
• ▢ ½ tsp salt
• ▢ ¼ tsp hickory liquid smoke

Garnish:

• ▢ shredded Monterey jack and cheddar cheese blend blend
• ▢ chopped green onion sour cream

• ▢ 8 cups diced potatoes
• ▢ ⅓ cup onion chopped
• ▢ 3 x 14 ½ oz cans chicken broth
• ▢ 10 ¾ oz can condensed cream of chicken soup
• ▢ 8 ozpackage cream cheese cubed, softened
• ▢ ½ lb bacon cooked and crumbled
• ▢ Chives

• ▢ 2 lbs ground beef
• ▢ 1 onion – chopped
• ▢ 3 carrots – chopped
• ▢ 4 stalks celery – chopped
• ▢ 28 oz cans diced tomatoes – undrained
• ▢ 16 oz can red kidney beans – drained
• ▢ 16 oz can white kidney beans – drained
• ▢ 3 x 10 oz cans beef stock
• ▢ 3 tsp oregano
• ▢ 2 tsp pepper
• ▢ 5 tsp parsley
• ▢ 1 tsp Tabasco sauce – non-optional ^_^
• ▢ 20 oz jar spaghetti sauce
• ▢ 8 oz pasta

• ▢ 16 oz can pinto beans
• ▢ 16 oz can white beans or one 16 oz can kidney beans
• ▢ 11 oz can niblet corn
• ▢ 11 oz can tomatoes & chilies
• ▢ 28 oz can diced tomatoes
• ▢ 4 oz can diced green chilies
• ▢ ¼ oz envelope taco seasoning mix
• ▢ 1 oz envelope Ranch dressing and seasoning mix
• ▢ 1 lb shredded chicken o Or ground beef ,o Or 1 lb any meat