Misfit Recipies

Taco Soup

submitted by Camie (Camie Miller )

2 lbs hamb. cooked and drained
taco seasoning (follow instructions on packet)
2 cans red kidney beans -rinsed and drained
2 cans corn - drained
2 cans homany - drained
1 large can crushed tomatoes
1 can tomato soup

mix all ingredients in crock pot and cook 4-6 hours. I start mine on high heat till it all gets hot then turn in to low. 1/2 hour before serving add 2 tbsp of of prepared ranch dressing.

Top each bowl with sour cream and cheese.

Tortilla chips are used as spoons to eat this salad if you wish.

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Jeanies Country Oven Stew

submitted by Haylie (stampinhay79)

(I'm not sure where my Momma got this one)

1 lb stew meat, cut into 3/4'' pieces
2 tbsp flour
1/2 cup chopped onion
2 tbsp oil
1/4 tsp salt
dash pepper
10 3/4oz cream of mushroom soup
1/3 cup water
1 cup carrot chunks
1 tbsp flour
2/3 cup evaporated milk
3/4 cup green beans *see note*
1 cup frozen cauliflower flowerets
*Mom uses canned green bean instead of frozen...if you use canned add them in for the last 10 min.*

Coat meat with 2 tbsp flour. Brown meat and onion in hot oil in large skillet. Stir in salt, pepper, soup and water. Transfer to 1 1/2 quart covered round oven-safe casserole dish. Bake, covered in slow oven 325 degrees for one hour. Stir in carrots. Replace cover and bake 30 min longer. Combine 1 tbsp flour and evaporated milk; stir until smooth. Stir milk mixture and beans(if using frozen) into stew. Top with cauliflower, pushing flowerets into liquid. Replace cover; bake 30 min longer or until cauliflower is done. Stir before serving. Serves 4.

Garden Vegetable Soup

Submitted by Liz (redapron)

1 1/3 cups sliced carrots
1 cup diced onion (or 1/2 cup dried chopped onion)
4 garlic cloves, minced (I use 1 tbls jar garlic)
3 cans low-sodium, fat-free beef broth
3 cups chopped cabbage (1/4 head)
1 cup green beans
1 14-oz can diced tomatoes, including the juice
1 tsp dried basil (or what looks good to you)
1/2 tsp dried oregano (or what looks good to you)
1 cup diced zucchini

1. In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomatoes, seasonings and bring to boil. Lower heat and simmer covered about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.

Makes 8 one cup servings - 0 points per serving.

Chicken Tortilla Soup

Submitted by Joanne (Jor)

2 cans white beans
2 lbs boneless chicken breasts
1 tbsp olive oil
2 med onions, chopped
2 tbsp diced garlic
2 - 4 oz cans chopped mild green chilies
2 tsp cumin
1 ½ tsp dried oregano
1/4 tsp cayenne pepper
6 cups chicken stock (less if you want it more like chili)
12 oz. grated Monterey Jack cheese

sour cream
chopped fresh cilantro
salsa
tortilla chips, crumbled

Place chicken in large pot, cover with water, simmer. Cook until tender. Drain and cool. Tear into small bite-sized pieces

In large pot, sauté onions in oil until translucent. Stir in garlic, chilies, cumin, oregano and cayenne pepper. Add beans and stock and bring to a boil. Simmer until beans are tender.

Add chicken and 2 cups cheese to chili and stir until cheese melts. Add chicken about ½ hour before serving.

Serve in bowls over tortilla chips. Serve with remaining cheese, sour cream, salsa and cilantro.

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