Ingredients:
- 3 1/2 quarts water
- 1/2 Tbsp crushed rosemary
- 1/2 tsp salt
- 4 medium peeled potatoes, cubed (about 3 Cups)
- 6 medium peeled carrots, chopped (about 3 Cups)
- 1 large onion, diced (about 2 1/2 Cups)
- 3 medium peeled potatoes, cubed (about 2 1/2 Cups)
- 3 stalks of celery, chopped (about 3 1/2 Cups)
- 1/2 Tbsp salt
- 1/2 tsp ground black pepper
- 3 large raw chicken breasts, cubed
- 5-6 cloves of garlic, finely chopped
- 1/2 tsp onion powder
- Boil the water in a 5 quart pot
- Put crushed rosemary in a sieve and set inside the pot (far enough in for the rosemary to boil but not to escape the sieve)
- Let rosemary boil for 15 min. and then pull it out with the sieve
- Add the 1/2 tsp salt to the water with the 4 medium potatoes, cubed
- Let boil until the potatoes get mushy, stirring occasionally (These potatoes will be used to thicken the soup.)
- If you haven’t already washed and chopped/diced the other ingredients, you can do so while you wait for the potatoes to cook
- When the potatoes are mushy, add the carrots, the onion, the other 3 potatoes, the celery, salt, and black pepper
- Cook on a medium boil, stirring occasionally, until the vegetables are softened but still slightly crunchy
- Add the chicken and cook on a medium boil until the chicken is thoroughly done and the vegetables are soft
- Turn heat to low
- Add the garlic and onion powder
- Stir and taste (add any extra seasonings if desired)
- Turn heat off, and serve
Taco Soup
*Picture to come later...(sorry everyone, the soup was so good that I ate it all before I could take a picture)
Ingredients:
· 1 can black beans
· 2 lbs ground hamburger
· 1 ½ cups corn
· 1 small green pepper, diced
· 1 small red pepper, diced
· 1 ½ tsp salt
· 2 large cloves of garlic, minced
· 1 tsp black pepper
· ¼ tsp ground red pepper
· 1 tsp onion powder
· 1 ½ tsp cumin powder
· 2 tsp chili powder
· 1 can green chillis (1/2 cup fresh, diced)
· Cooked rice
Instructions:
2. Add kidney beans, black beans, and corn to pot
3. Let simmer and stir occasionally
4. Brown ground hamburger in a fry pan
5. Drain grease
6. Add hamburger to pot, continue to simmer and stir
7. Fry green and red peppers in the fry pan until soft
8. Add them to pot with the rest of the ingredients.
9. Stir and let simmer for a few more minutes or until the whole soup is hot
10. Serve over rice
Large Green Salad
2.5 quarts shredded lettuce (my favorite is romaine)
1.5 quarts spinach
2 1/2 Cups shredded cheese
2 Cups grated carrots (3 medium carrots)
4 Cups cubed tomatoes (2 large tomatoes)
6 green onions, diced
1 1/2 Cups cubed ham
2 small crowns of broccoli, cut into bite-sized pieces
4-6 boiled eggs, diced
Instructions:
Rinse all vegetables with cold water
Pat dry the vegetables with a clean cloth
Toss all ingredients into a large bowl and serve with your favorite GF salad dressing
Seven-Layer Pasta Salad
My mom made this for me once and I love it! Now I make it all the time. This is a Betty Crocker recipe. My changes are asterisked at the bottom of the recipe.
Seven-Layer Holiday Pasta Salad (Betty Crocker)
Prep: 30 min. Cook 15 min. Chill: 8 hrs
· *2 C uncooked farfalle (bow-tie) pasta (4 ounces)
· 2 C broccoli flowerets
· *2 medium tomatoes, chopped (1 ½ C)
· 1 medium yellow bell pepper, chopped (1 C)
· *1/3 C diced red onion
· 1 C mayonnaise or salad dressing
· ½ C plain yoghurt
· 2 Tbsp sugar
· ½ tsp curry powder
· 1 ½ C shredded Cheddar chess (6 ounces)
· *1 Tbsp Betty Crocker Bac~Os
o Bacon flavor bits or chips
· *2 Tbsp finely chopped fresh parsley
1. Cook and drain pasta as directed on package. Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2. While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3. Mix mayonnaise, yoghurt, sugar and curry powder in medium bowl. Stir in pasta. Layer pasta evenly over onion in serving bowl.
4. Sprinkle with cheese. Top with bacon bits and parsley. Cover and refrigerate at least 8 hours before serving but no longer that 24 hours. 8 servings.
*I use any GF pasta I have on hand (shell, rotini, elbow, etc.)
*I use only one tomato
*Sometimes, I use ¼ C green onions instead of the red onion
*I cook my own bacon and chop it into bits
*I sprinkle dried parsley on top
