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Recipes
Chicken Pot Pie Soup
By Susan52
In a large saucepan over medium high heat, add 1 tablespoon butter and diced chicken
- 1 lb diced chicken
- 2 Tbsp unsalted butter, divided
- 3/4 cup flour, divided
- 1 tsp poultry seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 cups chicken stock
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups milk
- 1 (16-oz) bag frozen mixed vegetables
- Handful fresh parsley, chopped
Slow Cooker Chicken and Gravy
By Susan52
Mix the onion soup mix, gravy mixes and water together in the crock of the slow cooker
- 2 pounds chicken pieces-I used boneless,skinless chicken breasts
- 1 (1-ounce) packet dried onion soup mix
- 2 (.75 to 1-ounce) packets brown gravy mix 3 cups water
Sausage Corn Bread Pudding
By Susan52
Dry bread cubes in oven 15 minutes on 250 degrees
- 8 oz loaf sourdough bread, cubed
- 6 eggs
- 1 cup plus 1/2 cup cheddar, shredded, divided
- 1/4 teaspoon salt
- 1/8 teaspoon thyme
- 1/8 pepper, ground
- 1/8 teaspoon red pepper
- 1/4 teaspoon dry mustard
- 1 cup 2% milk
- 1/2 pound sausage
- 1 small can creamed corn
- Optional - green onion
Egg McMuffin Casserole
By Susan52
This Egg McMuffin Casserole is SO easy, and unlike other breakfast casseroles, it doesn’t have to sit for hours b
- 4 English muffins, split (I used Nature's Own 100 calorie multi-grain)
- 6 ounces Canadian bacon
- 1 cup cheddar cheese or blend of cheeses
- 4 eggs (I used half Egg Beaters & 2 Eggland's Best eggs)
- 1 1/4 cup skim milk
- Salt and pepper to taste
Tasty Tater Tot Cheeseburger Soup
By Susan52
Place tater tots in the bottom of a 4-6 quart slow cooker
- Topping (if desired):
- 1 lb lean ground beef
- 16 oz (1/2 bag) tater tots or crispy crowns
- 1 tbs instant onion flakes (optional)
- 1 can (10.25 oz) cheddar cheese soup
- 3/4 cup milk
- 1 beef stock cube
- 1 soup can (1.25 cups) of water
- 2 cups Velveeta
- diced bacon
- shredded cheddar cheese
- chopped parsley
Southwest Beef and Bell Pepper Skillet
By Susan52
BROWN meat in large ovenproof skillet
- 1 lb.extra-lean ground beef
- 1 can (14-1/2 oz.) beef broth
- 1 can(10 oz.) diced tomatoes and green chiles, undrained
- 1 each large green and yellow pepper, cut into thin strips, then halved
- 2 cups instant white rice, uncooked
- 1-1/2 cups shredded Colby & Monterey Jack Cheeses
Smoky Sausage Penne
By Susan52
Heat oven to 350°F. Spray 3-quart casserole with cooking spray
- 2 cups uncooked penne pasta (9 oz)
- 1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking
- sauce
- 1 ring (1 lb) fully cooked smoked pork sausage, cut into 1/2-inch slices
- 1 can (14.5 oz) petite diced tomatoes, well drained
- 1 cup shredded smoked Cheddar or smoked Gouda cheese (4 oz)
Toasted Almond Green Beans
By Susan52
Heat large skillet over medium-high heat
- 3/4 cup (3 oz.) slivered almonds
- 3 Tbsp. butter, divided
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. lemon juice
- 1/4 tsp. ground cumin
- 2 cans (14.5 oz. each) Del Monte® Cut Green Beans, drained
- Salt and pepper, to taste
Buffalo Chicken Egg Rolls
By Susan52
In 2-quart saucepan, heat broth and water to boiling; add chicken
- 2 cups Progresso® chicken broth (from 32-oz carton)
- 2 cups water
- 1 1/2 lb boneless skinless chicken breasts
- 1 teaspoon olive oil
- 6 medium stalks celery, cut into thin 1-inch strips
- 1 cup grated carrots
- 1/4 teaspoon salt
- 10 green onions, finely chopped
- 1/4 cup red pepper sauce
- 2 tablespoons butter, melted
- 1/2 cup crumbled blue cheese (2 oz)
- Oil for deep frying
- 1/4 cup Gold Medal® all-purpose flour
- 12 egg roll skins (from 1-lb package)
- 1 egg,beaten
- 1/2 cup blue cheese or ranch dressing
- Fresh Italian (flat-leaf) parsley, if desired
Ham and Corn Chowder Recipe
By Susan52
In a large saucepan, cook bacon until crisp
- 8 bacon strips, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 1 cup sliced celery
- 1/2 cup diced green pepper
- 3 cups cubed peeled potatoes (about 3 medium)
- 3 cups chicken broth
- 4 cups whole milk, divided
- 4 cups fresh or frozen whole kernel corn, divided
- 2 cups cubed fully cooked ham
- 2 tablespoons butter
- 3 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon hot pepper sauce, optional