Italian Wedding Soup

Ingredients:

  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta

Directions:

  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:  http://allrecipes.com/recipe/13434/mamas-italian-wedding-soup/

Better Than Potato Salad

Ingredients:

  • 4 cups cooked rice
  • 2 cups cooked macaroni
  • 4 hard boiled eggs, chopped
  • 1/4 cup onions, minced
  • 1/2 cup carrot, finely chopped
  • 1 1/2 cup Miracle Whip
  • 3 tablespoons yellow mustard
  • 1 tablespoon salt
  • 1/4 cup sugar
  • 2 tablespoon vinegar

Directions:

  1. In a large bowl combine rice, macaroni, eggs, onion and carrots.
  2. In a separate bowl combine dressing ingredients until smooth.
  3. Pour the dressing over the macaroni and rice mixture.
  4. Toss to combine thoroughly.

Source:  Reprinted in the Cleveland Plain Dealer

Pickled Veggies

Ingredients:

  • 1 cauliflower, broken into florets
  • 1/2 pound carrots, cut into pieces
  • 1/2 pound green beans, cleaned and halved
  • 1 medium onion, sliced
  • 1 head garlic, broken into cloves
  • 4 cups white vinegar
  • 4 cups water
  • 1/4 cup salt
  • 1/2 cup sugar
  • 1 teaspoon red pepper flakes (optional)
  • 2 tablespoons pickling spices
  • 2 tablespoons peppercorns

Directions:

  1. Clean and cut all vegetables and set aside.
  2. In a large pot, boil 6, 1 pint canning jars and rings.
  3. In another pot, combine the garlic, vinegar, water, salt, sugar and spices and bring to a boil.
  4. Pack the vegetables into the jars layering as desired.
  5. Pour brine into the jars, tapping them gently to remove air bubbles.
  6. Cover with a lid and screw on the ring.
  7. Let cool and then refrigerate about a week before eating.

Source: My kitchen

Italian Pasta Salad

Ingredients:

  • 1 pound garden rotini
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 cups of olive oil
  • 1/4 cup lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sugar
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon salt
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 1 bell pepper, diced
  • 1 medium red onion, diced

Directions:

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Whisk together the vinegars, oil and seasonings.
  4. Combine the vegetables with the pasta.
  5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen

Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Thanksgiving Jello Salad

Ingredients:

  • 2 small boxes orange Jello
  • 1 large can crushed pineapple, well drained
  • 1 cup grated carrots

Directions:

  1. Drain the pineapple reserving juice.
  2. In a 9 x 13 glass dish, combine the pineapple and carrots.
  3. Prepare the Jello according to package directions, substituting the juice for an equal amount of water.
  4. Chill well.

Source:  Marks family recipe

Hamburger and Vegetable Casserole

Ingredients:

  • 2 pounds ground beef
  • 2 eggs
  • 1 cup seasoned breadcrumbs
  • 1 onion, diced
  • salt and pepper
  • 1 tablespoon garlic powder
  • 2 cans golden mushroom soup
  • 1 small bag frozen cut green beans, thawed
  • 1 small bag frozen carrots, thawed

Directions:

  1. Combine the beef, eggs, breadcrumbs, garlic and salt and pepper to make a meatloaf type mix.
  2. Shape into patties and brown in a skillet
  3. In a bowl, mix the soup and vegetables, rinsing the cans out with a bit of water.
  4. Place the patties into a greased 9×13 baking dish.
  5. Pour the vegetable mixture over the patties.
  6. Bake at 350 for about an hour or until the meat is cooked through and the sauce is hot.
  7. Serve over buttered egg noodles.

Source: Marks family recipe

Tortellini and Garden Vegetable Bake

Ingredients:

  • 10 ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
  • 1 medium carrot, thinly sliced
  • 1 1/2 cups sugar snap peas, halved crosswise
  • 1 tablespoon margarine or butter
  • 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 1/3 cup chicken broth
  • 1 1/2 teaspoons dried oregano, crushed
  • 2 teaspoons all-purpose flour
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 8 ounce package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • 1 small red or green sweet pepper, coarsely chopped
  • 2 tablespoons grated Parmesan cheese

Directions:

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet.
  3. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink.
  4. Remove from skillet.
  5. Shake together chicken broth, oregano, flour, garlic, and pepper in a screw-top jar until smooth.
  6. Add to skillet along with milk.
  7. Cook and stir until thickened and bubbly; add cream cheese.
  8. Cook and stir until cream cheese is smooth.
  9. Remove from heat.
  10. Stir in lemon juice.
  11. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
  12. Toss to coat.
  13. Turn into an ungreased 13x9x2-inch baking dish.
  14. Bake, covered, in a 350 degrees oven for 30 to 35 minutes or until heated through.
  15. Stir mixture and sprinkle with Parmesan cheese.

Source:  http://www.recipe.com/tortellini-and-garden-vegetable-bake/

Creamy Chicken and Vegetable Soup

Ingredients:

  • 2 chicken breasts
  • 4-6 medium-sized carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 celery stalks, chopped
  • 2 medium-sized potatoes, cut into cubes
  • 1 cup frozen or canned corn
  • 6 cups chicken broth
  • salt and pepper to taste
  • 1 bay leaf
  • 1/2 cup heavy cream or half and half
  • handful chopped parsley

Directions:

  1. Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough chicken broth to cover the chicken breasts and vegetables.
  2. Bring to a boil and simmer about 20-30 minutes.
  3. Remove chicken breasts and set aside on a plate or cutting board.
  4. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands.
  5. Skim the liquid of any fats and debris.
  6. Stir in the chicken, potatoes and corn.
  7. Simmer for another 20-30 minutes.
  8. Check for seasoning then add in the heavy cream and chopped parsley.

Source:  http://christineskitchenchronicles.blogspot.com/2011/02/simple-creamy-chicken-and-vegetable.html

Easy Chicken Pot Pie

Ingredients:

  • 1 1/2 pounds chicken tenders
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup frozen pearl onions
  • 1 cup frozen peas and diced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 cup heavy cream
  • 1 store bought pie crust
  • 1 egg, lightly beaten

Directions:

  1. Preheat the oven to 400.
  2. Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
  3. Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil.
  4. When the oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 minutes on the second side.
  5. Remove the chicken to a plate with tongs, leaving the oil in the pan.
  6. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
  7. To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper.
  8. Stir and cook until the onions become tender, 3 to 5 minutes.
  9. Add the garlic and cook until fragrant, about 1 minute longer.
  10. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
  11. Add the chicken stock and raise to a simmer, stirring until thickened.
  12. Once the liquid has thickened, stir in the heavy cream.
  13. Season with salt, if needed.
  14. Return the chicken to the pan.
  15. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
  16. Brush the crust evenly with the egg wash.
  17. Using a knife, gently cut 3 vents in the top of the crust.
  18. Place in the oven and bake until the crust is golden brown, about 20 minutes.

Source: http://www.foodnetwork.com/recipes/sunny-anderson/easy-chicken-pot-pie-recipe.html