Ingredients 1 (28 ounce) package frozen hash brown potatoes, thawed 2 cups diced cooked ham 1/2 cup diced onion 2 stalks celery, chopped 4 cups chicken broth 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 2 tablespoons chopped green … Read more
Ingredients 3 lbs fresh ripe tomatoes 4 cloves garlic peeled ½ onion diced ½ red bell pepper diced 2 tablespoons olive oil salt & pepper to taste ½ teaspoon dried basil ½ teaspoon dried oregano 2 cups chicken broth 2 tablespoons fresh herbs basil/parsley/oregano fresh basil & parsley for serving 1/4 cup parmesan cheese optional garnish 1/2 cup heavy cream optional Instructions Preheat oven to 450°F. Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes … Read more
Ingredients 2 tablespoons olive oil 1 yellow onion, chopped 2 tablespoons chopped garlic 1 bunch kale, stems removed and leaves chopped 8 cups water 6 cubes vegetable bouillon (such as Knorr) 1 (15 ounce) can diced tomatoes 6 white potatoes, peeled and cubed 2 (15 ounce) cans cannellini beans (drained if desired) 1 tablespoon Italian … Read more
Ingredients 1 boneless beef chuck eye roast (2 lb.), trimmed, cut into 8 pieces 2-1/2 qt. (10 cups) fat-free reduced-sodium beef broth 3 carrots, cut into 4×1/4-inch pieces 1 onion, chopped 2 jalapeño peppers, seeded, finely chopped 1/2 tsp. crushed red pepper 1/4 cup Zesty Italian Dressing 1 lb. red potato (about 3), peeled, cut into 4×1/4-inch pieces 2 turnip s, cut into wedges 1 can (15 oz.) hominy, … Read more
Ingredients 2 tablespoons Oil 3 Garlic Cloves, minced 1 cup diced Onions 1 Green Bell Pepper, diced 3 Chicken Breasts, cut into bite sized pieces 1 can crushed Tomatoes 1 1/2 cups Chicken Stock 1 cup Frozen Corn 1 cup canned Black Beans, drained and rinsed 3 tablespoons Taco Seasoning 2 tablespoons Cornflour Salt to taste Instructions Heat oil in a dutch oven or heavy bottomed pot and add garlic, onions and bell peppers. … Read more