Summer Veggie Soup

SUMMER VEGGIE SOUP

2 15.5-ounce cans of cannellini beans

2 large zucchini, cut into bite sized pieces

2 large yellow squash, cut into bite sized pieces

1 pound green beans, cut into bite sized pieces

4 cups corn kernels (cut from 2 ears of corn or frozen)

2 medium onion, finely chopped

8 bay leaves

salt and pepper to taste

 

add day of cooking:

8 cups chicken stock

 

Combine all ingredients (except stock) into a gallon-sized freezer bag. Label bag and place in freezer. 

Day of cooking, dump contents of bag into slow cooker, add stock and cook on high for 2 to 3 hours or low for 5 to 6.

 

About 6 servings: Calories, 97. Total fat, 1.3g. Protein, 5.4g. Fiber, 3.7g.

Recipe courtesy of www.MamaAndBabyLove.com

Alfredo Sauce

Alfredo Sauce:

1 tbsp butter
2 C half and half(or you can use heavy cream, or half of each)
1 C fresh grated parmesan cheese
1-2 chicken breasts, cubed
1/4 C Sundried tomatoes
1 C mushrooms, chopped
1 tsp minced garlic
1 tbsp parsley
1/2 tsp salt
1/4 tsp pepper

Saute mushrooms, chicken and garlic in a pan with a tbsp of oil and set aside. In another pan, melt Butter over medium heat. Add in cream, cheese, tomatoes, salt and pepper, and parsley; cook to boiling for one minute, stirring constantly. Reduce heat and allow the sauce to sit for a minute. If using half and half(not heavy cream), cook for a little longer until sauce thickens. Add cooked pasta, stir to coat. FROM FROZEN: Place frozen alfredo in a saucepan and heat on low, stirring occasionally, until sauce is warm. Serve over noodles

Serves 6

Teriyaki Chicken & Veggie Stir Fry

Teriyaki Chicken & Veggie Stir fry

                                                                                                                            x10

4 boneless chicken breasts                                                                         40 breasts

2 C broccoli, sliced                                                                                       20 Cups

1 med onion, sliced or diced                                                                      5-6 large

1 C mushrooms, sliced                                                                               10 Cups

1 C carrots, sliced                                                                                         10 Cups

1 C red bell pepper, chopped(optional)                                                     10 Cups

1 can water chestnuts(optional)                                                               10 cans

½ C bean sprouts(optional)                                                                      5 Cups

 

Sauce:                                                                                                                 x10

1 C soy sauce                                                                                                 10 Cups

1 C sugar                                                                                                        10 Cups

½ C Mirin(rice cooking wine)                                                                  5 Cups

1 tsp fresh ginger, grated                                                                       3 Tb + 1tsp

1 tsp. garlic, minced                                                                                3 Tb +1 tsp

Directions:

Sauce: mix all ingredients in a medium saucepan and cook over medium heat, stirring constantly until sugar is dissolved. Set aside to cool.

Chicken and vegetables: In a large skillet, heat 1-2 Tbsp of oil over medium heat. Stir-fry vegetables-starting with the carrots alone for 5 minutes and then add in the rest and cook for another 3-4 minutes, until softened. Remove from heat and set aside to cool. Add ½ C sauce to coat vegetables. In a separate pan, heat 2-3 tbsp of oil over medium high heat and add the chicken, cooking until chicken is cooked almost through. Add ½ c. sauce and cook until chicken is done. Allow to cool. Freeze in Ziplocs, and put extra sauce in airtight containers. The sauce will stay good up to a week in the fridge and 6 months in the freezer.

Serving day: Thaw everything completely. To reheat, place 1-2 tbsp of oil in pan and stir fry chicken and veggies until heated through. Add more sauce as needed. Serve over rice or noodles(not included).

***The chicken and vegetables are plain, as they were not prepared with the sauce, so I’ve included extra for you to use when reheating.

Red Pepper Pasta

Red Pepper Pasta

3 Red Peppers
3 cups of half and half or cream
1 jar Spaghetti sauce (24 oz.)
1 Tbsp California style Garlic Salt
2 tsp. chicken bullion granules
1/8 tsp. Cayenne pepper powder (optional)
Italian Seasoning to taste (optional)
1 Kielbasa Sausage
1 box penne pasta

Bake the red peppers at 400 degrees for about 45 minutes, turning over every 10-15 minutes.  Let peppers cool and peel them.  Throw the peels and stems away.  Puree the flesh with the cream and spaghetti sauce.  Pour in pan, add spices, and simmer.

In separate pans, brown the sausage and cook the pasta as directed. Pour sauce on top of individual pasta servings and top with sausage.

Serves 8-10

Frozen Meal:
Thaw sauce on low in sauce pan.  Brown sausage (it's pre-cooked but tastes better browned).  Cook pasta and serve.  Salads and french bread are easy sides.

Tortellini Soup

Tortellini Soup

6 cans of chicken broth

1 tube of sausage

1 slice of garlic

1 onion

2 cans of kidney beans

2 cans of stewed tomatoes, I have also used fire roasted and that is my favorite but if you cook too long it makes the soup really spicy.

1 container of tortellini, I prefer chicken and herb 

cook sausage, onions and garlic, add broth and tomatoes, drain beans and add. Bring to a boil, then add tortellini and cook pasta as directed.

This makes enough for my family for 3 meals. Also sometimes I like to add spinach and Parmesan cheese.