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Warm Up this Winter!

Soup’s On, Zero to Yum in 30 minutes

The advent of frigid temperatures signals Soup Season for me. These are a few of my favorites that your family will love. Older kids can scoop a bowl of soup and microwave it for an afterschool snack, or you can freeze a batch in single-serve freezer bags for future meals.

 

Corn Chowder Soup

Midwest Living. “Corn-Sausage Chowder.” Midwest Living, Meredith Corporation, https://www.midwestliving.com/recipe/soups/corn-sausage-chowder/.

Sausage and Sweet Corn Chowder

Ingredients

  • 1 lb. pork sausage*
  • 1 17-oz can cream corn
  • 1 17-oz can whole kernel corn, drained
  • 1 12-oz can evaporated milk*
  • 1 cup chopped onions
  • 4 cups peeled and cubed potatoes
  • 2 cups water
  • 1 tsp salt
  • ½ teaspoon dried marjoram
  • 1/8 teaspoon freshly ground pepper
  • 8-quart soup pot

Directions

  • Sauté’ the onions and brown the sausage in the soup pot
  • Drain on paper towels and return the mixture to the pot
  • Add the water, potatoes, salt, pepper, marjoram to the pot and bring to a boil, reduce heat, and simmer, uncovered, for 15 minutes or until potatoes are tender
  • Add the creamed corn, whole kernel corn, and evaporated milk to the pot and heat through

Add a salad, some warm breadsticks, and then serve and enjoy!

*To reduce calories, substitute turkey sausage for pork sausage and use fat-free skim evaporated milk.

 

Lasagna Soup

Nye, Jamielyn. “Easy Lasagna Soup Recipe.” I Heart Nap Time, AN ELITE CAFEMEDIA FOOD PUBLISHER, 19 Oct. 2020, https://www.iheartnaptime.net/easy-lasagna-soup/.

Lasagna Soup

Ingredients

  • 1 tablespoon olive oil
  • ½ lb. lean ground beef or Italian sausage*
  • 1 yellow onion, chopped
  • 3 garlic cloves chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 4 cups low-sodium chicken broth
  • 1 15 oz. can, diced, or crushed tomatoes
  • 2 tablespoons tomato paste
  • Italian seasoning (basil, oregano, thyme, rosemary)
  • Shredded fresh basil
  • ¼ cup heavy cream*
  • 1 cup shredded mozzarella cheese*
  • ½ cup parmesan cheese
  • ½ cup ricotta cheese*
  • 8 oz lasagna noodles broken into pieces

Directions

  • Mix the shredded mozzarella, parmesan, and ricotta cheeses in a small bowl and set aside
  • Fill a soup pot with water and ½ teaspoon salt to a boil and add the broken lasagna pieces
  • Cook lasagna pieces 3-4 minutes until al dente (firm, but cooked) drain and toss lightly with olive oil and garlic powder and set aside
  • Return the soup pot to the stove and add olive oil and chopped onions–cook 4 minutes
  • Add ground beef or sausage, chopped garlic, and Italian seasoning and cook for 3-4 minutes stirring often, breaking up the ground beef or sausage
  • Add the tomato paste to the mixture and cook another 2 minutes
  • Add the chicken broth, tomatoes, and one cup of water to the mixture and simmer for 10 minutes
  • Stir in the noodles, shredded basil, parmesan, and heavy cream and simmer for 2 more minutes
  • Divide into bowls and garnish with a dollop of the mozzarella, parmesan, and ricotta cheese mixture

*To reduce calories sub in Italian turkey sausage, fat-free whipping cream, fat-free ricotta or fat-free cottage cheese, and low-fat mozzarella cheeses.

 

Crockpot Cream Cheese Chicken Chili

Jen. “Crock Pot Cream Cheese Chicken Chili Recipe.” Yummy Healthy Easy, AN ELITE CAFEMEDIA FOOD PUBLISHER, 13 Apr. 2019, https://www.yummyhealthyeasy.com/easy-crock-pot-cream-cheese-chicken/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly.

Crockpot Cream Cheese Chicken Chili

Ingredients

  • 1 15-oz can black beans
  • 1 15-oz can whole kernel corn
  • 1 10-oz can Rotel tomatoes
  • 1 package ranch dressing mix
  • 1 packaged chili mix
  • 1 8 -oz package lite cream cheese
  • Fritos Scoops corn chips
  • 2 chicken breasts
  • Shredded cheddar cheese
  • 6-quart crockpot
  • Two forks

Directions

  • Drain and rinse the black beans and set them aside
  • Place the uncooked chicken breasts in the bottom of the crockpot
  • Pour the cans of undrained corn, Rotel tomatoes, and black beans on top of the chicken breasts
  • Sprinkle the chili mix and the ranch dressing mix on top of the corn, Rotel tomatoes, and black beans, and stir
  • Place the block of cream cheese on top of the mixture. Cover and cook in the crockpot on low for 6-8 hours
  • When fully cooked, remove the chicken breast from the crockpot and take the two forks (one in each hand) and shred the chicken by pulling the pieces with the forks
  • Divide and serve in bowls with cherished corn chips and shredded cheddar cheese

 

Serve with cornbread and a tossed salad and you’re good to go! Leftovers taste great in soft taco shells or used as a dip with chips.

Yum!

1 Comment

| 01.25.2022 at 11:30am
Give who's ever making these recipes a r a i s e