Quick and Easy Chicken Veggie Soup

Ingredients:

1 can cr. of mushroom soup

1 cup milk

2 chicken breasts

1 bag frozen veg. mix

1 tsp. ranch

1 tsp. pepper

1 tsp. Italian Seasoning

¼- ½ lb. noodles

**optional: parmesan cheese

Directions:

Put on a pot of water to boil.

Cut chicken breasts into bite size pieces and cook in a frying pan with a little water. Season with salt and pepper, ranch and Italian seasoning.

Add noodles to boiling water  and cook noodles. In a separate, bigger pot, heat cream of mushroom soup, milk and frozen vegetables (do not boil). Add chicken and noodles. Serve.

Homemade Spaghetti Sauce

Ingredients:

1 can whole tomatoes

½ onion, chunked

5 garlic cloves

¼ cup ketchup

1-2 chicken bouillon cubes

Oregano

Basil

Parsley

Italian Seasoning

1/8 tsp. Thyme

1 lb. Italian sausage

Directions:

In blender put whole tomatoes, onion and garlic cloves. Blend until smooth. Pour contents of blender into a pot along with ketchup, chicken bouillon and seasonings (oregano, basil, parsley, Italian Seasoning and thyme). Heat on high until boiling, then turn heat to low and let simmer for 1-2 hours. Meanwhile, brown Italian Sausage in frying pan and add to sauce. Serve over noodles with green beans, salad and bread. 

Ham and Chicken Lasagna

Ingredients:

¼ cup butter

12 fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

½ cup flour

1 2/3 cup milk

3 cups chicken broth

1 (16 oz.) package broccoli florets, thawed and drained

2/3 cup shredded Parmesan cheese

½ tsp. salt

½ tsp. pepper

12 lasagna noodles, cooked and drained

2 cups cubed ham (sandwich meat)

2 cups cubed, chicken

2 cups shredded Swiss cheese (can use mozzarella)

½ 9oz bag fresh spinach, cut into small pieces

Directions:

Preheat oven to 350 degrees.

Heat butter in a skillet over medium heat. Stir in mushrooms, onion and garlic. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens (may need to add cornstarch). Stir in broccoli, Parmesan, salt and pepper. Cook until Parmesan is melted.

Layer 9 by 13 with ¼ sauce, ¼ noodles, ¼ ham, ¼ chicken, ¼ spinach, and ¼ Swiss. Repeat layers 3 times.

Top with bread crumbs (made of 4 pieces crumbled bread, garlic powder, onion powder, salt and pepper)

Cook for 35-40 min (cover with tin foil halfway through)

Spaghetti

Ingredients:

Spaghetti noodles

1 pound hamburger or sausage

spaghetti sauce (26 oz jar--our favorite is Great Value Brand)

1/4 cup ketchup

Directions: 

Boil noodles. Meanwhile, season and brown hamburger or sausage in frying pan. Drain fat. Once cooked, add spaghetti sauce and ketchup. Serve over noodles and top with parmesan cheese. Goes great with bread, green beans or salad.

Chicken with Creamy Mushroom Sauce

Ingredients:

4 chicken breast halves
2 Tbs. olive oil
1 clove garlic, minced

3 Tbs. butter

2-4 cups sliced fresh mushrooms
2 green onions, chopped
2 cups chicken broth
½ tsp salt
¼ tsp pepper
2 Tbs. cornstarch
¼ cup cold water

½ tsp. oregano

½ tsp. basil

Vegetables: carrots and zucchini

Directions:
Cut chicken into bite size pieces. Cover and cook in a frying pan with oil, and minced garlic, sprinkle with salt and pepper. Remove chicken; keep warm.
In the same skillet sauté mushrooms and onions in butter until tender. Stir in broth, salt, and pepper.
In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet; heat through.

Gorgonzola Cheese Sauce (Scott Creation)

Ingredients: 

4 oz gorgonzola cheese

2 Tbs. butter

2 tsp cornstarch

2 cups milk

1 pint cream

¼ tsp. pepper

1 chicken bouillon cube

sage (sprinkle)

Directions:

Melt cheese and butter in a sauce pan. In a separate bowl mix cornstarch with milk and cream until smooth, then pour into melted butter and cheese. Add pepper, chicken bouillon, and sage.

Stir constantly until thickened. Don’t let it boil or milk will curdle.

Serve over noodles

Italian Sausage Soup

Ingredients:

½ pound sausage

2 green onions

3 cups water

3 zucchini (chopped)

1 can stewed tomatoes

2 chicken bouillon cubes

6 oz of noodles

2 tsp. basil

Oregano sprinkle

1/8 tsp. thyme

Italian seasoning (sprinkle)

Directions:

Cut up onion and brown sausage and onion. Season with salt, pepper, garlic, and onion. Pour onion and sausage into a pot along with water, chopped zucchini, stewed tomatoes, chicken bouillon cubes and noodles. To the soup add basil, thyme and Italian Seasoning. And more salt, garlic, and onion to the soup. Boil for 7 min. (until the noodles are cooked).