White Chicken Chili
This recipe makes a large pot of soup. I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal. Or else my grandkids raid my freezer and take it out. Fine with me. It warms my heart they like my food.
This is also very quick easy to make as it uses most everything in a can. Just stock up your pantry.
- 2 onions, chopped
- 1 tablespoon oil
- 6 cups chicken stock
- 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
- 3 (5-oz.) cans chicken, drained
- 2 (4-oz.) cans diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon white pepper
- 12-oz. container sour cream
- 3 cups shredded Monterey Jack cheese
In a large stockpot over medium heat, saute onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving time, add sour cream and cheese. Stir until cheese in melted.
Serves 16 to 20.
222 calories per 1 cup
“Our actions speak louder than our words.”
Quick Kielbasa Skillet
I love skillet meals. They are so quick and easy when you need a meal on the table in a hurry. This is also a pantry meal. You just need to keep canned potatoes and green beans in it. We loved it!
- 1 lb. kielbasa, sliced 1/2-inch thick
- 1 tablespoon oil
- 2 (15-oz.) cans sliced potatoes, drained
- 2 (14.5-oz.) cans French-style green beans, drained
Brown kielbasa in oil in a skillet over medium heat. Add potatoes and beans; cook over low heat until heated through.
“The secret of peace is to give every anxious care to God.”
Company Breakfast Casserole
I made this for my husband and his train buddies early one morning before they all went to see the Big Boy. I served it with some fresh fruit, bacon and banana bread. They loved it.
Try any cheese you like. I think half pepper-jack would be good. And use any meat you like. Substitute bacon or ham.
- 24-32 oz. frozen shredded potatoes, thawed slightly
- 12 eggs
- 2 cups half and half
- 1 teaspoon seasoned salt
- 3 cups grated Cheddar-Jack cheese
- 1 lb. sausage, browned and drained
Grease a 9 x 13 inch baking dish. Add half the potatoes to the bottom of the pan.
In a large bowl, whisk eggs together. Then add half and half, seasoned salt, cheese.
Add half the sausage on top of the potatoes and then half the egg/cheese mixture.
Repeat layers. Rest of potatoes, sausage, and the remaining half of egg/cheese mixture.
Cover with foil and refrigerate for 2 hours or overnight.
Bake covered in foil at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.
Makes 12 servings. (225 calories/serving)
“God expresses His goodness to His children in His own way.”
Grilled Chicken Burgers
These burgers were so easy to put together. I grilled them in a cast iron skillet, but if you prefer, put them on your grill. I was a little worried they would come out dry, but they were moist and delicious. Just be careful you don’t cook them too long or they might get dry. Cook to 165 degrees. I used an instant read thermometer.
And to make them a little healthier, I served them on an oatmeal thin. They are less calories than a bun.
- 1 tablespoon olive oil
- 1 lb. ground chicken
- 1/3 cup Panko crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder. Season with salt and pepper, if using. Stir until loosely combined. Make into 4 patties.
Heat olive oil in your skillet over medium heat. Add burgers to skillet and cook 3 to 4 minutes on each side or until instant read thermometer reads 165 degrees. (Put instant read thermometer into the side of burgers half way.)
Makes 4 burgers. (273 calories) (Burger/oatmeal thin)
“Live to leave a legacy for God’s glory.”
Tuna Melt Sliders
These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal. I love making sliders of all kinds. Change out the tuna salad for chicken salad and use whatever cheese you like. Yummy!!!
- 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
- 2 (5-oz.) cans tuna, drained (I used albacore)
- 1/2 cup mayonnaise
- 1 teaspoon celery salt
- 2 tablespoons shallot, finely diced
- 1 tablespoon dill pickle, finely diced
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices Havarti cheese (enough to cover all the sliders)
- 1 tablespoon butter, melted
- 1/4 – 1/2 teaspoon celery seed
Preheat oven to 350 degrees.
In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.
Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.
Top the buns with the tuna mixture and the slices of Havarti cheese.
Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter. Sprinkle with celery seed.
Cover the dish with foil and bake for 10 – 15 minutes.
Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.
Makes 12 to 15 sliders.
“Our greatest comfort in sorrow is to know that God is in control.”
This is a very hearty soup. Comfort food at its best. It is delicious!!
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 lbs. lean ground beef
- 1 tablespoon Italian seasoning
- 1 – 2 teaspoons pepper
- 2 teaspoons salt
- 1 (24-oz.) jar pasta sauce
- 4 cups beef broth (add up to 4 cups more for runnier soup)
- 1 (28-oz.) can crushed tomatoes
- 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
- 1/2 cup heavy cream
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded jack cheese blend
- Parsley for garnish (if desired)
Heat dutch oven over medium-high heat.
Add oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
Add in ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until browned, stirring occasionally. Drain, if necessary.
Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.
Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
Add in heavy cream and cheeses, stir until combined. Ready to serve.
Add a little sprinkling of cheese on top of bowl and serve.
Makes 12 servings. (2 cups = 441 calories)
“God’s forgiveness defies our labels of failure or pride.”
I use my MIL’s chocolate icing for just about everything because it is so good, One-Minute Chocolate Icing, but for a change I tried this recipe. It is more of a frosting and not an icing. It is very, very good and very easy to make.
- 1/2 cup butter, softened
- 2 2/3 cups sifted confectioners sugar
- 1/3 cup half and half, whole milk or heavy cream
- 1 1/2 teaspoons vanilla
Choose one of the following:
- 1/3 cup sifted unsweetened cocoa powder (for light)
- 1/2 cup sifted unsweetened cocoa powder (for medium)
- 3/4 cup sifted unsweetened cocoa powder (for dark rich)
Cream butter in a small bowl. Add cocoa powder, vanilla, confectioners sugar alternately with cream.
Beat with electric mixer until desired texture is achieved. More cream may be needed depending on the amount of cocoa powder you choose to use.
** If you would like ultra fluffy chocolate frosting, add in 1 to 1 1/2 cups Cool Whip at the end of mixing on low speed.
Makes: 2 cups (May be frozen.)
“There is a longing in every heart that only Jesus can satisfy.”