Cheese Soup

 5 small Carrots, diced

5 Celery stalks, diced

1/2 Onion, diced

5 Potatoes, diced

2 cubes Butter

1 cup Flour

6 cups Water

5 Chicken bouillon cubes

1 lbs Cheez Whiz

1 pkg frozen Peas

Boil carrots, celery, onion, and potatoes until tender. Drain.  In a separate pan, melt butter and add flour.  Add water slowly while stirring to prevent lumps.  Add bouillon and cheez whiz.  Add all the veggies and simmer to thicken.

Garden Chowder

 2 medium Zucchini, chopped

1 medium Onion, chopped

2 T fresh Parsley, minced

1 tsp dry Basil

1/3 cup Butter

1/3 cup Flour

1 tsp Salt

1/4 tsp Pepper

3 cups Water

3 cubes Chicken Bouillon

1 tsp Lemon juice

1 (14.5 oz) diced Tomatoes, undrained

1 (12 oz) can Evaporated Milk

1 (10 oz) pkg Frozen Corn

1/4 cup Parmesan Cheese, grated

2 cups Cheddar Cheese, grated

Pinch sugar, optional

Sauté zucchini, onion, parsley, and basil in butter to tenderize veggies. Stir in flour, salt and paper. Gradually stir in water.  Add bouillon and lemon juice; mix well. Bring to a boil, stir 2 minutes.  Add tomatoes, milk and corn.  Bring to boil again, then reduce heat; cover and simmer for 5 minutes or until corn is tender.  Just before serving, stir in cheeses until melted.  Add sugar.  Garnish with parsley. 

Asian WonTon Chicken Salad (with homemade dressing)

Asian WonTon Chicken Salad (with homemade dressing)

(Salad)

2 lbs of cooked chicken (shred, chunk, slice)

1 head lettuce, chopped or shredded

3 celery stalks, chopped

1 green onion, chopped

1/2 red/purple onion, chopped

1 can mandarin oranges

1 carrot, shredded (optional)

WonTons, fried in oil

chopped nuts (optional)

sesame seeds (optional, for garnish)

(Dressing)

*this is going to be more of a guide, adjust things to the flavor you like

1 cup salad oil (can be vegetable oil)

1/3-2/3 cup rice vinegar*

2 Tablespoons sesame oil

2-4 cloves* of garlic, minced

1-2 Tablespoons soy sauce

1/4-1/2 cup sugar

3-4 Tablespoons sesame seeds

Mix all the dressing ingredients together, store in the fridge. Toss the salad together, leaving the wontons to the side until ready to serve.  When ready to serve, crunch up the wontons into the salad and pour dressing over it all.  Toss together and serve.

Ravioli Soup

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com* 1/2 pound beef 1/2 pound ground pork (I used sausage) 1 cup chopped onion 2 tsp minced garlic 1 (28-oz) can Italian tomatoes 1 (12-oz) can tomato paste 2 (14.5-oz) cans beef broth 1 T sugar 1 tsp Italian seasoning 1/4 cup dry bread crumbs 1/2 cup shredded fresh Parmesan cheese 1 (12-oz) package frozen ravioli (I used a 24 oz package) Brown beef and pork with onion and garlic. Combine tomatoes, tomato paste, beef broth, sugar, Italian seasoning and dry bread crumbs. Bring to a boil. Reduce heat and simmer 30 minutes. Sitr in Parmesan cheese. Allow to cool. Place in freezer bag or container. Freeze ravioli separately. Label and freeze. 8 servings To serve: Thaw. Cook ravioli according to package directions. Heat soup just to boil. Add cooked ravioli. Serve with garlic bread and Parmesan cheese. Other tips: this is especially delicious made with sausage filled ravioli. Try all the available types of frozen ravioli and see which you prefer. Also, the soup part of this (minus the ravioli) makes a wonderful spaghetti/Lasagne sauce.

Cabbage Patch Stew

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs ground beef
1 cup chopped onion
1 1/2 cups sliced celery
2 (15-oz) cans kidney beans
3 cups shredded cabbage
2 cups beef broth
2 (14.5 oz) cans diced tomatoes
1 T chili powder
2 T sugar
2 tsp salt
1 T Worcestershire sauce.

Brown beef with onion and celery, drain off grease. Add undrained beans, cabbage, beef broth, tomatoes, chili powder, sugar, salt and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer 1 hour. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw. Bring soup to a boil. serve with bread and butter.

Hawaiian Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (1.25 oz) envelope onion soup mix
1 cup pineapple apricot jam
1 cup Russian salad dressing

Cut chicken into strips. Arrange chicken in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine onion soup, jam and dressing. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Bake chicken 20 minutes and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze.

To serve: Thaw. Bake uncovered at 350 for 45 minutes.

*we added 3 lbs of chicken with this recipe - just like the Cranberry Chicken. We didn't double the sauce mix and there was plenty (Chris wasn't home tonight so we had leftovers, just enough for one person).

Cranberry Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (16 oz) can whole berry cranberry sauce
1 cup creamy French Dressing
1 (1.25 oz) envelope onion soup mix

Cut chicken into strips. Place in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Lave and freeze. 6 servings.*

To serve: Thaw. Heat until hot throughout. Serve with rice.

*we used 3 lbs of chicken and didn't double the sauce...there was plenty, and we ate it all...no leftovers!

For variations: substitute other favorite dressings, such as Catalina, French or Russian, for the creamy French dressing.

This recipe may be frozen prior to baking. Bake chicken 20 mins and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze. To bake - Thaw. Bake uncovered at 350 for 45 minutes.