Author: Camromere
Lasagna Soup
July 21, 2020
Persons
12
Serving Size
2 cups
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
- 1 pound ground beef
- 1 pound mild Italian sausage
- 1 14 ounce can diced tomatoes
- 2 14 ounce cans tomato sauce
- 1 6 ounce can tomato paste
- 2 c whole cream
- 16 ounce fresh mushrooms
- 1 28 ounce can crushed tomatoes
- 1 large yellow onion (diced)
- 6-7 cloves garlic (minced)
- 1/4 t red pepper flakes
- 4 c chicken broth
- 4 c beef broth
- 2 T balsamic vinegar
- 1 T sugar
- 2 T dried basil
- 2 t dried parsley
- 2 t dried oregano
- 2 t salt
- 1/2 t black pepper
- 2 whole bay leaves
- 16-oz box lasagna noodles
- ricotta cheese
- fresh mozzarella cheese
- parmesan cheese
- fresh basil
Instructions
- Heat large soup pot over medium high heat. Add beef, sausage, and onion and cook, stirring occasionally until beef and sausage are browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off excess fat.
- Add tomato products, 6 cups of the broth, vinegar, sugar, spices, and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender. Stir occasionally (approximately 20 to 30 minutes).
- Discard the bay leaves and stir in heavy cream and 2-4 cups of the broth to reach desired consistency.
- Garnish individual servings with desired amounts of fresh basil and the various cheeses.
Notes
You can substitute one large can of mushroom stems and pieces. You can also substitute the lasagna noodles with a smaller shell if desired. If you want the thickness whole cream brings, but don’t want the whole cream, mix some cornstarch in with the last bit of broth you add to create the thickness.
Coconut Lime Chicken Soup
October 27, 2019
Persons
12
Serving Size
1 1/2 cups
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 2 15 oz can coconut milk
- 1 large boneless chicken breast
- 2 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1 small onion, halved and thinly sliced
- 1 head of bok choy, chopped
- 3 small pieces (about 3-5 inches long) of lemongrass stalks
- 5 cups chicken broth
- 2 serrano peppers, diced
- 2 tsp sugar
- 1/3 cup fresh cilantro, chopped
- 3 tbsp fish sauce
- Juice from 4 limes
Instructions
- Spray a large pot or dutch oven with an olive oil mister, and place over medium high heat.
- Using the flat side of a knife, carefully smash the lemongrass stalks a bit to release some of the flavor. Add the onion, garlic, ginger, lemongrass, white parts of bok choy, and serrano peppers, and 1/4 cup of the chicken broth into the heated pot. Cook until onions begin to soften, about 5 minutes.
- Stir in the chicken and pour in remaining chicken broth. Bring to a boil, and then reduce heat to medium, cover and let simmer until chicken is cooked through, about 8-10 minutes.
- Remove chicken from soup and transfer a to plate, Using two forks, shred the chicken and then return it to the pot. Remove lemongrass stalks before putting the chicken back in.
- Now stir in the lime juice, sugar, bok choy leaves, fish sauce, coconut milk, and cilantro. Cook for another 4-5 minutes until the bok choy is tender.
Sour Cream Chicken Enchilada Casserole
October 19, 2019
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
- 4 cups diced cooked chicken
- 1 can cream of chicken soup
- 8 oz. (1 cup) sour cream
- 2/3 cup milk
- 1 (4 oz.) can diced green chiles
- 2 Tbsp. dried minced onion
- 1 tsp. garlic powder
- pepper to taste
- 12 corn tortillas
- 2-3 cups shredded sharp cheddar cheese
Instructions
- Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.
- In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.
- Line bottom of 13×9 with 6 tortillas. Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover. Sprinkle with 1/2 of the cheese. Repeat.
- Bake for 30 – 40 minutes or until hot and bubbly. Let stand 10 – 15 minutes before serving.
