Vegetable Chowder

 

Vegetable Chowder

1 can condensed cream of chicken soup 

32 oz chicken broth

1/2 package of bacon pieces

1/2 tsp salt

1/4 tsp pepper

32 oz frozen hash browns

10 oz frozen corn

12 oz frozen peas and carrots

8 oz cream cheese

2-3 cups chopped cabbage

Mix soup and broth in large pot.  Add 1 can of water. 

Add salt, pepper, hash browns, corn, peas and carrots. Bring to a boil and simmer for about 10 imputes or until vegetables are tender and heated through. 

Cut the cream cheese into cubes and stir into the soup.  Continue stirring until the cheese has melted. 

Add cabbage and cook until tender. 

Hash brown sausage and veg breakfast casserole

 20 ounces frozen hash browns, defrosted

1 pound sausage, cooked, crumbled and drained

1/4 cup finely diced onion

1 bell pepper (I use red) diced

2 cups shredded cheddar (divided)

8 eggs

1 1/3 cup milk

1 teaspoon seasoned salt

1/2 teaspoon pepper

Optional add-ins

1 can mushroom stems and pieces drained or 8 ounces fresh mushrooms sliced and sautéd

1/2 cup sliced black olives

1-2 cups chopped fresh spinach 

Preheat oven to 350. Grease a 9x13 pan with spray. 

Layer hash browns, cooked sausage, onions, pepper and 1 1/2 cup cheese. 

In large bowl, whisk together eggs, milk and seasoning. 

Pour over the hash brown mixture and top with remaining cheese. 

Bake 55-65 minutes or until set. 

Can cover with foil and refrigerate overnight. Remove from fridge 30 minutes before baking and may require additional 10-15 minutes. 

Can swap sausage for bacon or leave out the meat for a vegetable casserole.  

Red Lentil Soup

3 large carrots, shredded

1 medium yellow onion, diced 

3 celery ribs, diced

6 garlic cloves

1/4 cup olive oil

10 cups water

3 tablespoons vegetable base Better Than Bouillon

1 1/2 pound dry split red lentils

1 1/2 Tbsp paprika

1 tsp salt

Fresh ground pepper 

Sour cream for garnish

In a large pot, heat olive oil. Add the carrots, onion and celery and sauté about 5 - 7 minutes until carrots are tender. 

Add garlic and sauté 1 minute. 

Add broth, vegetable base, lentils, paprika, salt and pepper. 

Bring to a low simmer then cover halfway and allow to simmer 7-10 minutes until lentils are just soft. 

Cook longer if you want a softer texture. 

You can use immersion blender if desired to make a smoother soup. 

 Serve topped with a dollop of sour cream. 

Can add chopped spinach or kale at the end. 

Instant pot Beef Enchilada Casserole

 1 lb ground beef, chicken or pork sausage

1 packet or 2 T taco seasoning

1 1/2 cup enchilada sauce ( see homemade recipe )

1 1/2 cup shredded Mexican blend cheese 

9 corn tortillas ( ~ 6 inch)

Cut tortillas in half.  Divide into 3 groups. 

Sauté meat in instant pot until no longer pink.  Add taco seasoning and 1/4 cup water.  

Spray springform pan or round aluminum pan that will fit in instant pot. 

Layer 1 group in bottom of pan. Spread 1/2 meat evenly over the tortillas. 

Top with 1/2 cup enchilada sauce and 1/2 cup cheese. 

Repeat 

Place last tortillas on top and spread last 1/2 cup sauce over top. 

DO NOT add cheese yet. 

Pour 1 cup water in bottom of instant pot. Place rack in. Take a long piece of heavy duty foil and fold to make a long strip about 4 inches wide.  Lay the foil over the rack with the ends up to the top of the instant pot.  

Using the foil strip lower the pan onto the rack. 

Cook on high pressure for 10 minutes, then quick release. 

Sprinkle with remaining 1/2 cup cheese.  Put lid back on and let it set for 3-5 min to melt the cheese. 

Remove from instant pot using the foil.  Let sit for a few minutes to absorb some of the liquid. 

Enchilada Sauce

3 T olive oil

3 T flour

1 tsp cumin

1/2 tsp garlic powder

1/2 tsp oregano

3/4 tsp salt 

1/2 tsp pepper

2 T tomato paste

2 c chicken or vegetable broth

1 tsp cider vinegar

Combine flour and spices in a small bowl. 

Heat oil in saucepan, medium heat. When hot add spice mix. Stir for 1-2 minutes. 

Add tomato paste and slowly add broth whisking each time. 

Simmer 5-7 minutes to thicken.  Will be thicker as it cools. 

Stir in vinegar. 

Jiffy Jambalaya

 

Jiffy Jambalaya

2 tbsp oil

1 medium onion, diced

2 stalks celery, diced

1 tbsp minced garlic 

14 oz kielbasa or polish sausage

12 ounce frozen, deveined, tail off shrimo

28 ounce can diced tomatoes

1/2 cup water

1/2 tsp thyme

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1 1/2 cup Minute Rice

Pour oil into skillet or large saucepan.  Add onion, celery and garlic. Cook 2-3 minutes. 

Add remaining ingredients EXCEPT Minute Rice.  Stir to mix and bring to a boil.   Cook 5 minutes or until shrimp is cooked through and pink. 

Stir in the rice, turn down heat, and place lid on top.  Let sit for 5 minutes. 

Quick Apple Crisp

 Original recipe from basic microwaving cookbook from Maytag cooking library 

Quick Apple Crisp

( measurements in [ ] are for a small version made in a 7 inch Corningware casserole)

6 cups peeled, cored and sliced apples [ 4 cups ]

1 Tbsp lemon juice. [ 2 tsp ]

Topping:

6 Tbsp butter. [ 4 Tbsp ]

3/4 cup old fashioned oats [1/2 cup ]

3/4 cup packed brown sugar [ 1/2 cup ] 

1/2 cup flour [ 1/3 cup ]

1 tsp cinnamon [ 3/4 tsp ]

Place apple slices in 8 inch [ 7 inch ] baking dish.  Sprinkle with lemon juice.  Set aside. 

Melt butter in small bowl in microwave for 1 to 1 1/2 minutes.  

Stir in remaining ingredients until crumbly. 

Sprinkle evenly over apples, press down lightly. 

Microwave for 8 minutes, rotate 1/2 turn then cook 6-8 more minutes.  If using a turntable no need to stop and rotate. 

Serve warm with ice cream or whipped topping.