Black Bean Quesadillas
Calzones
Homemade Pizza (freeze dough)
Tacos
Spaghetti
Fettuccine Alfredo
Creamy Taco Mac
Quick Quiche
Baked Ravioli
Potato soup
3 cups chicken broth
2lb bag frozen hash brown potatoes
1 1/2 tsp salt
3/4 teaspoon pepper
1 teaspoon onion powder
1/2 pound chopped cooked bacon (I used the pre-cooked kind from the store)
3 tablespoons butter
2 tablespoons parsley
1/2 teaspoon garlic powder
1 teaspoon dill
1 tablespoon chicken bullion (I used 1 bullion cube)
1 cup sour cream (I used the reduced fat kind)
3 cups milk (I used 2 cans evaporated milk that were about to expire)
1 1/2 - 2 cups shredded Monterey jack or cheddar cheese
If making on the stovetop:
Put everything except for the bacon and cheese in the pot. Bring to a boil, but be careful not to scald. Reduce heat to low and blend with a hand blender until smooth - or you can leave some chunks of potato. Add the bacon and simmer for about 20 - 30 minutes. Add in cheese until melted.
If making in the crockpot:
Place everything but the bacon and cheese in the crock pot. Saute the onions and set aside. Cover and cook on high for 4 hours, or until potatoes are soft. Blend the potato mixture with a hand blender until smooth - or you can leave some chunks of potato. Add in the bacon and cheese and blend thoroughly. Cover and cook on high until cheese melts and soup is hot.
Sunday, January 22, 2012
Main Dishes
Easy Baked Chicken Parmesan
Chicken Enchiladas with homemade sauce
Calzones (quick & easy!)
Meatloaf
Barbacoa Pork (crock pot)
Chicken Tacos (crock pot)
Marlboro Man Sandwiches
Long Boy Burgers
Tacos
Green Beans, Potatoes, Smoked sausage
Italian Chicken Casserole
Shepherd's pie
Chicken Enchiladas with homemade sauce
Calzones (quick & easy!)
Meatloaf
Barbacoa Pork (crock pot)
Chicken Tacos (crock pot)
Marlboro Man Sandwiches
Long Boy Burgers
Tacos
Green Beans, Potatoes, Smoked sausage
Italian Chicken Casserole
Shepherd's pie
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