Quick & Easy Meals

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.