Crockpot Tomato Basil Soup

Crockpot Tomato Basil Soup 

 

2 (15 oz) cans diced tomatoes, undrained

1 C diced celery

1 C diced carrots

1 C diced onion

1 tsp dried oregano

1 Tbsp dried basil

4 C vegetable broth

½ C flour

1 C Parmesan cheese

½ C butter

2 C half and half

Salt free seasoning to taste

Place tomatoes, celery, carrots, vegetable broth, onion, oregano, and basil in a crockpot. Cook on low 6 hours or until all vegetables are tender. 30 minutes before serving melt the butter over low heat in a skillet and mix in flour until fairly smooth. Slowly stir in 1 C hot soup stirring until mixture is thickened. Add another 3 C of soup and stir until smooth. Pour this mixture into the crockpot. Stir well and add in the Parmesan cheese, half and half, and season to taste with the salt free seasoning.  Let warm though and serve.

Spinach Quiche

Spinach Quiche

1 (9 inch) pie crust

3 eggs, beaten

2 C half and half

Salt free seasoning to taste

¼ tsp dry mustard

2 green onions, sliced

1-1 ½ C spinach

1/2C Swiss cheese, grated

 

Thaw and bake pie crust for 10 minutes. Beat together eggs, half and half, seasoning, and dry mustard. Lay green onion and spinach in the pie crust, top with grated cheese Pour egg mixture over all and bake at 350 degrees for 45 minutes or until cooked through.

Zuppa Toscana

Zuppa Toscana

1 lb Italian sausage, removed from casings and cut into bite size pieces
1 large onion, diced
6 bacon slices, cooked and chopped into pieces
2 tsp minced garlic
8 C chicken broth
1 C half and half
3 large potatoes, peeled and diced
1 (10oz) pkg. frozen chopped spinach

Parmesan cheese for garnish

Sauté Italian sausage and onion in a large pot until cooked through and onion is tender. Add bacon and garlic and sauté until garlic is slightly tender about 2 minutes. Add chicken broth and bring to a boil. Add potatoes and spinach, turn heat to low and simmer for 30 minutes. Add half and half and cook until just heated. Garnish with Parmesan cheese and serve.

Grilled Chicken Sweet Chili Linguine

Grilled Chicken Sweet Chili Linguine

1 (16 oz) box linguine or vermicelli

Cajun or Creole seasoning to taste

6 boneless, skinless chicken pieces

2 C half and half

1 C Parmesan cheese, shredded

1/2 C sweet chili sauce

Season the chicken with Cajun or Creole seasoning to taste. Grill until cooked through or cook in a small amount of oil in a skillet. Cook the pasta according to the package directions. For the sauce, heat the half and half, cheese, and sweet chili sauce in a sauce pan over medium heat until heated though and cheese is melted. Slice the cooked chicken. Serve the pasta with the sauce over it topped with the sliced chicken.

Corned Beef Hash

Corned Beef Hash

5 potatoes, peeled, cooked, and cubed

2 lbs, (approximately) corned beef, cooked and chopped

1medium onion, chopped

1 green pepper, diced

3 -4 Tbsp butter

½ C half and half

Salt and pepper to taste

Parsley to taste

In a skillet melt butter and then add onion and green pepper. Cook until soft. Add potatoes. Season with salt, pepper, and parsley to taste. Cook for about 5 minutes, stirring occasionally. Add corned beef, cook for another 5 minutes, stirring occasionally. Add half and half, stir to combine.  Spread beef mixture evenly in pan and cook over low heat about 20 minutes or until  browned on bottom. Turn in sections and brown other side.

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Grilled Chicken Penne Gorgonzola

Grilled Chicken Penne Gorgonzola

6 chicken breasts

1 (12 oz) box penne pasta

2 C half & half

5 ozs or more Gorgonzola cheese (can substitute blue cheese)

½ C or more Parmesan cheese, grated

1 clove garlic, minced

4 Tbsp. butter

Grill chicken until cooked through. Slice into strips and set aside. Prepare pasta according to package directions. To prepare the sauce, melt the butter in a saucepan. Sauté the garlic for about 30-40 seconds. Add in the half and half and the cheese, whisk well to combine over medium heat. If the sauce needs thickening add in more cheese until desired consistency.

Pour the sauce over the drained pasta and stir gently to combine. Before serving top with the grilled chicken.