Chunky Chicken Vegetable Soup

With all the allergies, colds, sore throats, etc. going through my house right now, I decided to stick to the basics and made soup and bread, even though it's supposed to be spring.  This was perfect with homemade whole wheat bread, a salad, and cut-up watermelon (our proof on the table that spring is here).  This received rave reviews from all 9 of us! Enjoy!
Adapted from:The Pioneer Woman

Chunky Chicken Soup

Ingredients

• 3 chicken breast halves
• 1-2 T olive oil
• 64 ounces, fluid Unsalted (or Low Sodium) Chicken Broth (you May Use Half Broth And Half Water If Desired.)
• 1 whole Large Onion, Chopped
• 3 whole Ribs Of Celery, Sliced
• 4 whole Carrots, Peeled And Chopped 
• 4 whole russet potatoes, Peeled And Chopped
• 1/2 teaspoon Salt
•  Ground Black Pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon Poultry seasoning

Preparation Instructions

Place all ingredients but the potatoes and broth/water into a pot. Saute vegetables and chicken for 3-5 minutes in 1-2 T olive oil.  Add potatoes and broth.  Bring to a boil, then reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken is done, vegetables are tender, and soup flavor is divine. Taste and adjust seasonings as needed.

Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.

MmmmGood Slow Cooker Beef Stew

Even though it's warming up (finally) here in Idaho, I still crave comfort food.  This was requested by C-man, and he was supposed to get it in the crockpot before school; unfortunately, he takes forever to wake up, so I completed the task after dropping off all the kids.  My house smelled marvelous the whole day!  It was perfect with our whole wheat bread and a salad.

MmmGood Slow Cooker Beef Stew

2 pounds beef stew meat, (browned in pan over stove in oil, salt & pepper, then cut in bite size pieces)

*I never use stew meat--I found top loin steaks on sale and used those.
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas

1/4 cup cornstarch
1/4 cup water

Directions:

1.  Combine beef, celery, carrots, red onion, potatoes, salt,  pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. Cook on LOW for 10 hours or on HIGH for 6-7 hours.  I cooked it on low for 7 hours, panicked when the potatoes weren't soft, and turned it up to high for 2 hours because I'm always nervous like that. 

2.  About 30 minutes before serving, mix the cornstarch and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas. Continue cooking covered for 30 minutes.

Adapted from family fresh meals

Tater-Tot Casserole

It's not fancy.  It's not expensive.  It's not difficult.  It's just good comfort food.

Mom's Tater-Tot Casserole

1 lb. ground beef (or turkey)
1 onion, chopped
1 T minced garlic
Salt & Pepper
2 cans cut green beans, drained
1 can Cream of Mushroom Soup
1 bag frozen tater-tots

Brown Ground beef in skillet with chopped onion and garlic.  Rinse.  Add dash of salt and pepper.  Mix in 1 can cream of mushroom soup.

Spray 2 quart baking dish with Pam.  Dump in 2 cans of green beans.  Over the beans, dump in the meat mixture.  Smooth out.  Dump the tater-tots on top of the meat.

Put in preheated 350* oven.  Bake 45 min-1 hour.  Enjoy!
**If using ground turkey, I add a tsp of beef bullion to help the flavor.