Spicy Chicken Vegetable Soup (Repeat)
3-4 chicken breasts cooked and shredded OR Deli Rotisserie Chicken -take off skin, deboned
and shredded
1 bag miropoix (chopped carrots/onion /celery) available at Kroger
1 can Italian tomatoes
1 can fire roasted diced tomatoes
1 can diced potatoes
1 can diced carrots
4-5 cups Chicken stock or vegetable stock
2 t. minced garlic
1/8 t. cracked pepper
1 t. salt
6 drops hot sauce
1 t. seasoning mix
Blend Italian tomatoes in blender. If kids do not like tomato chunks blend both cans of
tomatoes. Mix all ingredients together. Can be split between 2 large Ziplocs-double bagged.
Freeze.
To serve: Thaw. Put soup in sauce pan and bring to boil over medium-high heat. Reduce heat
and simmer for 15-20 minutes. Stir occasionally.
Meatloaf (Repeat)
2 eggs
1 clove garlic
I med. Onion
8 oz. can tomato sauce
8 oz. can v8 juice
2 teas. Salt
½ teas pepper
1 teas. Celery salt
I cup ketchup
½ lb Tennessee
2 ½ lb ground sirloin (Doesn’t have to be – can be any grade meat, just watch the grease when cooking)
1 cup quaker oats
Uncooked Bacon slices – Lay over meatloaf when ready to cook
Put the eggs, garlic, onion, tomato sauce, v8 juice, season salt, pepper, celery salt, and ketchup
in a blender and liquefy. In a separate bowl, mix up the sausage and ground sirloin, mix in the
one cup of Quaker Oats and finish by mixing in the liquefied ingredients. Mold into a loaf shape
in a 9x13 dish or into two loafs in separate pans. Put on as much uncooked bacon as you like.
The more the better. Cook covered with foil for 1 hour on 350.Take off foil and turn heat down to
325 and cook for 45 more minutes. Turn up the oven to 425 and baste the top of the meatloaf until browned to your liking.
Slow Cooker Barbecue Beef
1 boneless beef sirloin tip roast (About 3 pounds), cut into large chunks.
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 cup ketchup
1 can (6 ounces) tomato paste
½ cup packed brown sugar
¼ cup cider vinegar
3 tablespoons chili powder
2 tablespoons lemon juice
2 tablespoons molasses
2 teaspoons salt
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
8 to 10 sandwich rolls.
Place beef in a 5-qt. slow cooker. Add the celery, onion and green pepper. In a bowl, combine
the ketchup, tomato paste, brown sugar, vinegar, chili powder, lemon juice, molasses, salt,
Worcestershire sauce and mustard. Pour over beef mixture. Cover and cook on low for 8-9
hours or until meet is tender. Skim fat from cooking juices if necessary. Shred beef. Toast rolls if
desired. Serve beef on rolls.
Marinated Pork Tenderloins (Broil in oven or grill)
1 cup Soy Sauce
½ Cup Water
¼ cup Brown Sugar
1 tbls. Dark Molasses
½ tsp. Salt (optional)
Marinate pork tenderloins in marinade for at least 24 hours and grill or broil until done. Do not
overcook.
Corn Tortilla Chicken Lasagna
36 (6 inch) corn tortillas
6 cups cubed cooked chicken breast
2 cans (one 28ounces, one 16 ounces) Kidney beans, rinsed and drained
3 jars (16 ounces each) salsa
3 cups (24 ounces) sour cream
3 large green peppers, chopped
3 cans (3.8 ounces each) sliced ripe olives, drained
3 cups (12 ounces) shredded Monterey Jack cheese
3 cups (12 ounces) shredded cheddar cheese
In each of two greased 13x9x2 baking dishes, arrange six tortillas. Top each with 1 cup chicken,
2/3 cup kidney beans, 1 cup salsa, 1/2 cup sour cream, 1/2 cup green pepper, about 1/3 cup
olives, ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Repeat layers twice. Cover
and bake at 350 for 25 minutes. Uncover; bake 10-15 minutes longer or until the cheese is
melted. Let stand 10 minutes before serving. (2) casseroles (12) servings each.
