Beaver Mountain Chili

Beaver Mountain Chili
Recipe from Anna Thomas

Ingredients:

• 2-3 pounds ground beef
• 1 large onion
• 1 each red, green, yellow & orange pepper
• 1 jalapeño (no seeds or vein)
• 2 Large cans crushed tomatoes
• 1 small cans of Italian diced tomatoes
• 2 cans black beans
• 2 cans great northern white beans
• 2 cans dark red kidney beans
• 1 can pinto beans
• 1 can baked beans
• 2-3 packages chili seasoning
• ¼ cup ketchup or more to taste
• ¼ cup brown sugar (optional)
• Mrs. Dash
• Garlic powder
• Salt
• Pepper
  
  

Directions

Add ground beef, chopped onions, all peppers and jalapeño to large Dutch oven or pot. Cook until beef is no longer pink. Drain all beans except black beans, and baked beans. Drain diced tomatoes. Add the ingredients to beef, pepper and onion mixture. Cook until all ingredients are cooked and tender. Season to taste with Mrs. Dash, garlic powder, salt and pepper.

Lasagna Soup

Lasagna Soup
by: Rachel Leavitt
Featured on GTU
Picture from Food Network

Brown; Stir In:
1 lb. ground Italian sausage
2 cups onion, chopped
1 cup carrots diced or shredded
2 cups mushrooms
2 T. garlic, minced
Add; Stir In:
4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz.)
1 cup Bowtie Pasta
2 cups of fresh spinach
4 t thinly sliced fresh basil
Serve Soup Over; Garnish With:
1 cup fresh mozzarella cheese, diced

Brown sausage in a large saucepan over medium-high heat, add onion and carrot; saute 3 minutes or until veggies are semi soft. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth and tomatoes; bring to a boil. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions.) Add the spinach and cook about 1 minute until wilted.
To serve place cubes of cheese in each serving bowl, then ladle over to melt. Garnish with parmesan and basil.
Makes about 8 cups

Tex-Mex Stew

Tex-Mex Stew
Recipe and Picture from www,parents. com

Ingredients

• 1-1/2 pounds lean ground beef
• 1 cup frozen chopped sweet green and red peppers
• 1 can (15.5 ounces) black beans, drained and rinsed
• 1 can (11 ounces) corn nibblets, drained
• 1 jar (4.25 ounces) diced green chiles
• 1 packet onion soup mix
• 2-1/4 cups water
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 tablespoons all-purpose flour

Directions

1. Brown beef in 5- to 6-quart large, deep pot over medium-high heat, about 5 minutes, breaking up meat with wooden spoon but leaving some large pieces.

2. Add frozen chopped peppers, beans, corn, chiles, soup mix, 2 cups water, cumin, salt, oregano and cayenne. Simmer, covered, 10 minutes. Stir 1/4 cup water into flour in small cup until smooth. Stir into stew; cook until thickened, about 1 minute.

Homemade Chicken, Ranch And Rice Soup

Homemade Chicken, Ranch and Rice Soup
Recipe from www.picky-palate.com

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large carrots, peeled and sliced

3 stalks of celery, chopped

3 Tablespoons fresh minced garlic

2 large boneless skinless chicken breasts

1 Cup dry rice, steamed….comes out to about 3 Cups cooked

64 oz chicken broth

1 Tablespoon dry Ranch Dressing seasoning

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

2 Tablespoons Dijon Mustard

1 teaspoon hot sauce, like Tabasco (optional)

1. Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.

8 servings

Biggest Loser Chili

2 1/4 2

Servings Size

• quarts

"Biggest Loser" Chili
Recipe from www.food.com

• 3 cups yellow onions, chopped
• 1 1/4 lbs 99% lean ground turkey or ground beef or 1 1/4 lbs turkey sausage
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes, undrained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup chicken broth (low sodium, fat free)
• 2 tablespoons chopped garlic
• 2 tablespoons chili powder
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon mustard powder
• 1/2 cup black olives, sliced
• 1/2 cup scallion, sliced green tops

Directions:

Prep Time: 15 mins

Total Time: 45 mins

1. Coat large saucepan with a few sprays of olive oil cooking spray. Add the onions and cook over medium-high heat until they're soft and just starting to brown. Add the ground turkey and cook over medium-high heat, breaking up the meat with a spoon, for about 6 minutes or until no longer pink. Add tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin and mustard powder. Bring to boil over high heat, then reduce the heat to low. Cover and simmer for 20-30 minutes. Garnish with olives and scallions.

** I left out the mustard powder, black olives and scallions.

Veggie Cheese Soup

Veggie Cheese Soup
Recipe from Taste of Home

Ingredients

• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 small red potatoes, cut into 1/2-inch cubes
• 2-3/4 cups water
• 2 teaspoons reduced-sodium chicken bouillon granules
• 1 tablespoon cornstarch
• 1/4 cup cold water
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3 cups frozen California-blend vegetables, thawed
• 1/2 cup chopped fully cooked lean ham
• 8 ounces VELVEETA Pasteurized Prepared Cheese Product cubed

Directions

• In a large nonstick saucepan coated with a cooking spray, cook onion and celery over medium heat until onion is tender. Stir in the potatoes, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine cornstarch and cold water until smooth; gradually stir into soup. Return to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in condensed soup until blended.
• Reduce heat; add vegetables and ham. Cook and stir until vegetables are tender. Stir in cheese until melted. Yield: 9 servings.

Nutrition Facts: 3/4 cup equals 115 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 682 mg sodium, 13 g carbohydrate, 1 g fiber, 8 g protein.