Muffin Tin Chicken Pot Pies

Nicole Roundy
makes 18 muffin pies


The bisquick crust:
1 c bisquick
1 c milk
4 eggs
1 cup cheese

The filling:
1 onion sauteed
1 can cream of chicken soup
1 can chicken
about 2 cups peas/carrots

layer in order in muffin tins:
2 TB bisquick
1/4 cup filling
1 TB bisquick


Bake about 30 minutes at 375*.
Cool 5 minutes
run knife around the edge.
Cool another 10 minutes on counter.

Chicken Paprikash

6 chicken breasts
2 onions, diced
1 tsp kosher salt
1/4 tsp pepper
1 1/2 TB hungarian paprika
2 cloves minced garlic
1 stick and 1 TB butter
3 tomatoes (quartered)
1 green pepper seeded and cut up into chunks
1 tub low fat sour cream

In a skillet, sautee the onions, garlic, salt, pepper and paprika in the stick of butter.  Add the chicken and brown the sides.   Put the skillet ingredients into a pot, add salt and enough water to cover the chicken and boil until the chicken is cooked thoroghly.    Add the tomatoes and the green peppers to the chicken pot and stew and simmer until the liquid thickens a bit. Add sour cream before serving.  Serve over galuska.


GALUSKA

3 c flour
3 eggs
1/2 c cold water
1 tsp salt
1/8 tsp pepper
2 TB butter

Beat the eggs lightly with salt and pepper.  Add cold water and butter and blend.  Add four in small amounts until a fork can just about stand upright in the dough.  Add additional water as necessary. Let the dough rest for about 30 minutes.  Fill a large pot with salted water and bring it to a boil.  Place dough in a spatzle machine and drop the dough through into the boiling water.  Aftger the noodles rise to the top, wait about 2-3 minutes, then skim them off with a slotted spoon and place them in a collander to drain.  Add a tsp butter to prevent the noodles from sticking.  Serve immediately as they cool quick.

Lasagna Soup

Recipe taken from https://www.afarmgirlsdabbles.com/lasagna-soup

This Lasagna Soup is truly like lasagna in a bowl. It’s packed with the familiar flavors of lasagna, with an ooey-gooey cheesy concoction that gets stirred in right before eating. Total cheesy YUM!

INGREDIENTS

FOR THE SOUP:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste (add 1 whole 6-ounce can for a deeper, richer tomato flavor)
• 29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
• 29 oz. (two 14.5-ounce cans) fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 8 oz. mafalda or fusilli pasta
• salt and freshly ground black pepper, to taste
• 1/2 c. fresh basil leaves, sliced thinly

FOR THE CHEESY YUM:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. kosher salt
• freshly ground black pepper, to taste

ADDITIONAL CHEESY YUM:

• 2 c. shredded mozzarella cheese

INSTRUCTIONS

1. for the soup - Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add fire roasted diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked mafalda pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. for the cheesy yum - While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. to serve - Ladle soup into bowls and top each bowl with a bit of shredded mozzarella and a good dollop of the cheesy yum. Finish with some freshly ground black pepper over the top and a small scattering of fresh basil.

Crock Pot Taco Soup

Michele's Recipe

1 lb hamburger

1 onion, diced

1 lg can crushed tomatoes

2 cans kidney beans

1 can black beans

1 can corn

1 pkg taco seasoning (not in w/ meat)

1 pkg ranch dressing

Cook meat and onion together.  In crock pot combine everything, even juices from beans and corn.  Cook on low for 8-12 hours.  

French Dip Sandwiches and French Onion Soup

My kids get really excited when I make this for dinner and I have yet to find someone who doesn't like it.  It came from one of Jennie's coworkers when we lived in Arizona.  I'm sure its great with swiss cheese, but I always use mozzarella or provolone, and parmesan sprinkled over olive oil, garlic powder, rosemary and italian seasoning.   

1/4 c margarine or butter
3 medium onions (thinkly sliced)
1 Tbsp flour
2 cans beef broth
1 Tbsp Worcestershire sauce
1/2 c white wine

Shredded or sliced Swiss Cheese
Roast
Hoagie Bread

Saute onion in butter/margarine in a 2 quart sauce pan. Stir in Flour. Add the rest of the ingredients. Simmer uncovered for 20 minutes. Broil hoagie bread with butter and Swiss cheese. Serve with roast on top and soup on the side.

Chicken and Corn Chowder with Sweet Potatoes

adapted from Cook's Country
serves 6-8

3 cups whole milk (I didn't have whole milk so I used 2 cups 1% and 1 cup cream)
1 cup yellow corn muffin mix (Jiffy brand was recommended in the original recipe but I used a Betty Crocker mix and it worked just fine)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes.Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve.

Spinach Soup

Judy Peterson

In a large pan:

1 pkg. spinach, wash and tear off stem

2 cans chicken broth. Put in pan with spinach and steam

In a new pan:

1 square margarine

1½ large onion chopped

1 TB minced garlic

Saute onions in margarine. Add heaping 4 TB flour. Make into a white sauce with

2 more cans of chicken broth and

3 soup cans of milk.

In a blender blend:

1 pint nonfat cottage cheese.

Mix in :

1 cup sour cream.

Add to white sauce, but don’t bring back to boil once dairy is added.

Add:

1 tsp curry

1 tsp salt

1 tsp pepper

1 tsp dried parsley

seasoned salt.

Sprinkle on top. Add spinach and blend all together with a mixer. Add a handful of grated cheddar cheese.

Cream of Asparagus Soup

Judy Peterson

1 lb asparagus

6 cups chicken stock

¼ cup chopped onions

¼ cup chopped celery

3 TB butter (4)

3 TB flour

1 cup milk

Blended silk tofu

Remove tips from asparagus. Cut stalks into pieces. In sauce-pan cook stock, stalks, onion, and celery until soft. Purge in a blender (if you desire a smooth consistency). In a new pan, melt butter and stir in flour. Slowly add milk (and tofu), blend well. Heat in crock pot or double boiler until hot. In the meantime, cook the tips in salted water until tender. Add to soup before serving.

Potato Soup

Sharron Higbee

a family classic...warm and hearty. 

6 cups peeled and cubed potatoes

½ cup diced onion

3 cups water with ½ tsp salt

4 cubes chicken bouillon, dissolved in 2 cups water

1 large can evaporated milk

Salt and pepper

bacon

cheddar cheese

Boil potatoes and onion in salted water until tender (approx. 20 minutes). Add to potatoes the bouillon water, evaporated milk, salt, and pepper. Heat thoroughly but do not boil. Stir often. Serve with shredded cheddar cheese and crumbled and cooked bacon.

Country Gazpacho with Garlic Croutons

2 large garlic cloves

3 large ripe tomatoes, peeled and cut into chunks

1 medium cucumber, peeled and cut into chunks

½ large red bell pepper, cut into chunks

½ cup chopped sweet white or red onion

1 cup tomato juice

1 TB fresh lemon juice

¼ tsp salt

1/8 tsp ground red pepper

1 TB extra virgin olive oil

2 slices whole wheat bread, cut into ½ inch cubes

With food processor drop one garlic clove and process until finely chopped. In batches add the tomatoes, cucmber, bell pepper, and onion; process until pureed. Pour into a large bowl. Stir in the tomato juice, lemon juice, salt and red pepper. Cover and refrigerate about 2 hours, until well chilled.

Meanwhile smash the remaining garlic clove with the flat side of a chef knife or mallet. Place the garlic and oil in a medium nonstick skillet over medium h-low heat. Cook. Turning and pressing down on garlic until golden, about 4 min. Discard garlic. Add the bread cubes to the garlic-oil and stir until brown and crisp, 2-3 minutes. Transfer the croutons to a bowl and let cool. To serve, stir the soup and ladle it into bowls. Top each serving with some of the croutons. Per 1/1/4 cups: 130 calories, 4.5 g fat, 21 g carb, 4 g protein, 4 g fiber, 450 mg sodium.

Tortilla Soup

Jennie Campbell (Jen Keller)

1 ½ cup water

1 can chicken broth

1 can beef broth

whole green pepper chopped

½ onion chopped

1 can tomatoes

Heat on high to boiling then turn down heat to simmer

Add: 2 cooked chicken breasts shredded

Let simmer 10 minutes

Add: Yellow squash chopped

Zucchini chopped

Frozen corn

Let simmer 10 minutes

Add: 1 tsp chili powder

½ tsp cumin

1/8 tsp pepper

On the side or in the bowl: tortilla chips, shredded cheese, oregano, avocado

Tortilla Soup

Kristen Beckstead

1 medium onion chopped

2 tsp minced garlic

2 TB vegetable oil

28 oz. can whole tomatoes

1 can condensed beef broth

1 can chicken broth

1 can tomato soup

1 cup hot water

1 can kidney beans and/or black beans

1 cup each corn and small zucchini diced

½ cup picante sauce

2 tsp worcestershire sauce

1 tsp cumin

1 tsp chili powder

Cook onion and garlic in oil. Add all remaining ingredients. Simmer uncovered for 1 hour. To serve, place tortilla chips in each individual bowl, add soup and top with grated cheddar cheese.

Italian Ravioli Soup

1 lb. Italian sausage-brown in pan

1 pkg. (2 lbs) frozen cheese ravioli

2 cans Italian diced tomatoes(garlic, basil, oregano)

2 cans Italian green beans

32 oz. of beef broth

4 cups water

2 carrots, diced

Combine all ingredients in stockpot and bring to boil until ravioli is puffed up.

Hungarian Mushroom Soup

Bouillon Soup and Catering

1 lb. sliced mushrooms

1 cup diced onions

½ cup diced carrots

2 tsp fresh minced garlic

½ cup butter

½ cup flour

2 qts stock (vegetable, chicken or beef)

1 cup sour cream

¼ cup Hungarian paprika

thyme, basil and oregano to taste (start with one tsp each)

black pepper and nutmeg to taste (start with ½ tsp each)

1 TB Worcestershire sauce

Saute onions, carrots and mushrooms till onions are transparent.

Add flour, cook for 4-5 minutes. Add stock, bring to boil, turn down to medium heat. Add seasonings, except paprika. Mix paprika thoroughly with sour cream, then mix 1 cup soup into sour cream mixture. Add sour cream/paprika mixture into the soup, simmer for at least 1 hour.

Spicy Corn and Bean Soup

Bouillon Soup and Catering

3, 14oz cans of assorted beans (kidney, black, northern, black eye

pea, pinto, etc)

1, 14 oz can hominy drained

1,16 oz jar salsa

1 qt. stock (vegetable, chicken, or beef)

½ oz semi sweet chocolate

1 TB corn meal

1 TB chili powder

1 tsp ground cumin

1 tsp oregano

1 TB fresh garlic

1 tsp sage

In stock pot add beans, hominy, salsa, and stock. Bring to boil. Reduce heat, add remaining ingredients, stir and simmer at least one hour.

Basic Soup Notes

• Use heavy bottom stock pot
• A good soup is always made with good ingredients
• Premeasure seasonings
• Don’t be afraid to experiment with seasonings, you might find something you really like
• There are three types of soup: clear, cream, and legume Ex of clear: vegetable beef, chicken noodle, ministrone, French onion, Gazpacho

Ex of cream: Hungarian mushroom, cream of potato New England clam chowder, beef stew.

Ex of legume: split pea, lentil, spicy corn and bean, chicken chili

• Cool soups quickly to avoid spoilage
• Add salt sparingly. There is salt in most prepared food, premade stocks, and canned items. Salt is found in many seasonings and condiments. Salt also concentrates through reduction.

Minestrone (with variations from Laurel’s Kitchen)

Begin with this tomato soup recipe as a base and include any of the suggested grains, beans, and vegetables.

1 onion finely chopped

¼ cup olive oil

1½ cups chopped celery

1tsp of minced garlic

4 cups grated fresh tomatoes OR

1 large can tomatoes with juice OR

1 (6 oz) can tomato paste and 3 cups vegetable broth or stock

½ cup chopped parsley

salt to taste

dash pepper

1 or 2 bay leaves

1 tsp oregano

2 tsp basil

½ tsp rosemary

Minestrone (continued #2)

Saute onion, celery and garlic in olive oil. Add the tomatoes or tomato paste and stock, parsley and seasonings. If you prefer a thicker soup with higher protein content, put ½ to 1 block of tofu in blender and blend until liquefied and add to soup base. Simmer the soup base while preparing other ingredients you wish to add, some suggestions are:

2 cups or more: chopped carrot, zucchini, broccoli, potato, green beans, green pepper, cabbage, peas, corn, or sauteed mushrooms.

1 cup cooked lima, kidney, pinto, black, or garbanzo beans.

½ cup raw whole wheat noodles or broken spaghetti pieces

½ cup cooked barley

At least 30 minutes before serving the soup, add the cooked beans, raw noodles or spaghetti, and the cooked barley.

Cook the chopped vegetables until they are nearly done by steaming or cooking in as little water as possible. Combine with the soup about 10 minutes before serving, including any cooking water. Leafy greens such as spinach and/or chard should be cut into bite size pieces and added just 5 minutes before serving. Don’t count them as part of the two cups of vegetables, because they cook down so far. After combining all the ingredients, bring to a boil then simmer the soup for a minute or two, check the seasonings and add a spoonful of cheddar or parmesan cheese.

White Chicken Chili

Valerie Converse

1 T. oil

1 small chopped onion

3 cloves minced garlic1 can green chilies

1 ½ tsp cumin

1 tsp oregano

¼ tsp cayenne pepper

30 oz chicken broth

3 cups chicken breast meat, cooked, and chopped

3 (15 oz) cans of white beans, drained (also called great white northern beans)

1 1/2 cups Mexican blend grated cheese

½ cup sour cream

4 oz cream cheese

In a pan heat oil and soften onion and garlic. Add green chilies, cumin, oregano, and cayenne pepper. Cook a few minutes then add chicken broth, 3 cans of white beans, and chicken. Cook about 5 more minutes on medium heat then add the grated cheese, cream cheese and sour cream. You will have to use a wisk to blend in the cream cheese. Heat till cheese is melted and serve.

Split Pea Soup

SAA Favorite

2 ham hocks

2 qts water

1 tsp salt

¼ tsp thyme

2 c split peas

2 bay leaves

¼ tsp celery seeds

Place ham bone into 6 quart Dutch oven. Add peas. Pour hot water over ham bone and add spices. Set Dutch oven on low (about 200 degrees). Cover and cook for 8-10 hours. Remove meat from bone. Serve.

Creamy Turkey Corn Chowder

½ tsp olive oil

1 c chopped onion

1 (14 1/2 oz) can fat-free chicken broth

1 (10 ¾ oz) cream-of-chicken soup

1 (4 oz) can chopped green chilies

2 c diced cooked turkey

1 (14 ½ oz) can cream-style corn

1 (14 ½ oz) can whole kernel corn, drained

½ tsp chili powder or more to taste

½ tsp ground cumin

salt and pepper to taste

1 (5oz) can fat-free evaporated milk

1 c grated cheddar cheese