Connie's Sausage Soup

Thanks to Connie for submitting this.

Simmer sliced low fat smoked sausage, chopped onions (1 medium) and chopped
celery (4 stalks) in olive oil and canned veggie broth ...once soft...add
the rest of the can of veggie broth plus water and bring to boil.
Add Knorr chicken buillion cubes (2) sparingly as the veggie broth already
has flavoring. Vegetable broth is in the same section as chicken broth.
DON'T eliminate the veggie broth as this is the secret ingredient which
gives it the tang and um um good tastiness.

When boiling, beat one egg and stir in broth...this gives it a nice texture.
Add frozen baby carrots, frozen white corn and boil til tender.
Add 1 can diced potatoes and bag of frozen cheese tortellini...boil til
tortellini is tender but not mooshy..about 7 minutes.

You should then have a big pot of sausage stew in front of you ready to eat!

Deep Dish Chicken or Turkey Pot Pie

Now this I make often, especially after cooking a big bird as we get tired of sandwiches! LOL
2 - 9 inch pie shells (I buy them in the frozen food section - they usually come 2 in a box
Note: don't thaw them or they will fall apart.

1 cup of frozen mixed vegetables
2 celery stalks
1 onion
1 cup of chopped carrots (if not in your frozen veggies)
1 10 oz can of cream of chicken or cream of mushroom soup (I prefer the mushroom)
Note: don't add water or milk to this soup
1/4 cup of all purpose flour
Pinch of ground nutmeg, sage, parsley or other spices that take your fancy
2 tsp of milk for basting.

Preheat oven to 375F. Remove one pie shell from the freezer and place in a baking dish or foil dish. Make sure the dish is deep enough. I usually use a pyrex or corning ware dish at least 3" deep.
Chop celery, onion, carrots and chicken or turkey into small cubes. Put in a bowl with the flour, soup and spices. Add the frozen veggies here too. Mix well. Pour into pastry shell. Spread evenly.
Remove second pastry shell from freezer and turn upside down over the mixture. Seal the edges by pressing them together so there is no leakage. Pierce the top all over, just like a pie. Baste with milk to keep pastry from burning and drying out.

Bake 40-45 mins. Let stand about 10 mins before serving. Sauce will thicken as it sits.
Hmmm think I'll make this tonight!

Real Chicken Nuggets

Finally I am posting! I haven't tried this recipe yet but mean to soon. I wonder how would taste with turkey? Hmmm
1 cup fine, dry breadcrumbs
1 tblsp Parmesian cheese, grated
1 tsp crumbled dried oregano or Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tblsp vegetable oil
1.5 lbs boneless skinless, chicken breasts, cut into 1 1/2 inch chunks
Preheat oven to 400F. Lightly grease cookie sheet with veg oil or spray on non-stick oil.
In a plastic bag combine the breadcrumbs, Parmesian cheese, oregano, garlic powder, salt and pepper. Shake to mix.
In a small bowl, combine the chicken chunks and vegetable oil and stir enough to coat the chicken evenly. Add the chicken pieces, 2 or 3 at a time into the crumb mixture in the plastic bag and shake well to evenly coat the chicken. Remove and place on the prepared cookie sheet. Bake for 20 minutes, turning once after 10 minutes so that they bake evenly.

Honey Mustard Dipping Sauce
1/4 cup honey
1/4 cup mustard, regular or flavoured
Stir honey and mustard together in a small bowl. Tast and adjust with more honey or mustard. Makes half a cup.

If you try this before I do, lmk how it turns out.

Quick, Easy and Cheap

Just like me LOL! ;)
Seriously, when your cupboards are just about bare or you don't feel like fussing, fix yourself a package of macaroni and cheese - use half an half and real butter instead of the milk and margarine that the directions specify. Also add about 1/4 cup of cheddar cheese. This makes it nice and creamy so even if using a generic mix it will taste like Velveeta Shells and Cheese. Once the macaroni mixture is done, add in a 15oz. can of Hormel (or your favorite brand) NO Bean chili and a couple dashes of hot sauce. This makes about 2 adult servings, so double that for family recipe.
Of course this one lends itself to variations...you can use chili with beans, or add in some ranch style beans...corn also makes a good stir in. Serve with a small salad on the side and you have a nice nutritious meal or lunch.
Very satisfying, especially on those upcoming chilly (no pun intended!) nights! :)
Manga!

Bob's Bacon Chicken Pasta

1/2 lb. Bacon diced
2 skinless boneless chicken breasts
1 med. onion diced
1/4 each red and green bell pepper diced (or half a red pepper)
2 stalks celery diced
1 can Cream of Chicken soup
2 Tbs. dried Basil divided
1/2 tp. Oregano
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 to 3/4 Lb. Angel Hair Pasta - or pasta of your choice
Olive Oil
Dried or Fresh Parsley
Milk

Approximately 4 servings


1. Place a small amount of Olive Oil in non-tick pan. Fry Bacon until crisp. Remove Bacon to Paper Towels.

2. Coat each Chicken Breast liberally with salt, pepper, and dried Basil. Cook the breasts 6 min. on each side and remove from pan to rest. Remove all but 1 or 2tbs. of the grease.

3. Sautee onions, peppers and celery until tender. While cooking add 1 tsp. each basil and parsley, and 1/2 tsp. of oregano, salt, and pepper

4. Add the Condensed Cream of Chicken Soup, plus 3/4 of the can filled with milk. Continue to simmer over low heat while the pasta cooks in boiling salted water.

5. When tender transfer the pasta directly into the Soup mixture, add saly and pepper to taste (if the mixture is too thick add a little of the pasta water to thin it out).

6. Slice the chicken thinly.

7. Add pasta into each bowl and top with Chicken Slices and Bacon Crisps, garnish with Parsley.

Enjoy!