What's on YOUR Menu?

Tips for Freezing Food and Preparing Quick Soups.

• Buy meat in large quantities while on sale and freeze for later use.
  

• Cut chicken (into chunks, strips, etc.) while half thawed for easier cutting.

• Brown ground beef and freeze in Ziplocks (You can also divide it up once it’s cooked and add different seasonings before bagging. i.e. taco, stroganoff, etc.).

• Make extra quantities of soups, rice, pasta, meat and freeze the leftovers in Ziplocks for quick meals down the road. (Only fill the Ziplock to the point that you can flatten it out, lay it flat and stack them in freezer. This also makes it easy to break off portions of the food to thaw instead of having to thaw a whole mass of food.)
  

• If planning on freezing a soup that contains potatoes or pasta, only cook the potatoes/pasta half way so they’re not mushy when you thaw and reheat the soup.

• Use vegetable blends for easy soup preparation.

• Pour frozen veggies into a colander and rinse with hot water to minimize the “freezer” taste.

If you have any other tips or suggestions,
feel free to add them in the comments section. Thanks!

Healthy Homemade Soups--recipes.

Zuppa Toscana
Submitted by Alicia

Ingredients

• 1 (16 ounce) package smoked sausage or 1 pound bulk mild Italian sausage

• 2-4 potatoes, cut into thin slices- I like russet or red potatoes

• 3/4 cup chopped onion

• 6 slices bacon

• 1 1/2 teaspoons minced garlic

• 2 cups kale - washed, dried, and shredded (or you can use spinach)

• 1 quart chicken broth

• 1/3 cup heavy whipping cream

Directions

1. Thoroughly cook sausage. If using links, cut into small slices.

2. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.

3. Remove bacon and crumble. Set aside.

4. Add garlic to the onions and cook an additional 1 minute. Add chicken broth and potatoes, simmer 15 minutes.

5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Minestrone Soup
Submitted by Tiffany

3 14oz cans beef broth (about 6 cups)

1 15 oz can kidney beans, rinsed and drained

1 15 oz garbanzo beans, rinsed and drained

1 14 1/2 oz stewed tomatoes, undrained

1 11 1/2 oz can vegetable juice

1 6 oz can tomato paste

2 teaspoons sugar

1 teaspoon Italian seasoning

1 1/2 cup frozen mixed vegetables (rinse first - thanks for the tip!)

2 cups cooked pasta

Combine everything except frozen veges and pasta. Bring to boil.

Add frozen veges, cover and simmer for 10 minutes.

Add cooked pasta, heat through

If desired - sprinkle with Parmesan

(Better Homes and Garden Cook Book 12th Edition)

Deborah's Minnestroni Soup
Submitted by Deborah

Coat a large skillet with a tablespoon of extra virgin olive oil

add a pound of extra lean ground beef and begin cooking it SLOWLY over medium heat

allowing the juices to come out, but not to evaporate. (This is where you get your beef flavor from!)

Meanwhile Add 1 LARGE finely chopped onion & 2-3 stalks of celery (including leaves)

then stir in 1 1.2 to 2 TABLESPOONS of Italian seasoning. (You can add more later if necessary)

Add 1 tsp. or so of garlic powder (or use fresh garlic!)

I like to "flavor" the meat by adding the spices at this point, so it tastes more like sausage, but without the extra fat!

Cook the meat until it is thoroughly brown

and the sauteeing veggies are just tender.

Transfer the meat mixture to a thick bottomed stock pot

(You can add a bit of EVVO to the bottom first so meat combo doesn't stick)

Now add about 2 quarts of water & stir well.

To save time I often use 2 -1 pound bags of frozen vegetable blends such as medicterranean blend which includes

carrots, beans, zuccini, cauliflower and bits of chopped red peppers

Or IF you choose to do your veggies from scratch cut them into bite size pieces.

(one hint--when using frozen veggies put them in a collander and rinse any frost off with hot water.

This really helps remove any "frozen food" taste)

I add about 3-4 cups tomatoes chopped (can use frozen or canned tomatoes for this, too)

Add 2 cans of beans (including the juice) ,ie, red kidney beans, garbanzo beans, great white beans, etc.

(These add SO MUCH nutrition--don't skip them.)

Add 2-3 bay leaves (remove before serving!)

Add 1-2 tsp chili powder

And about a cup of pasta in a fun shape, OR brown rice, OR barley, etc!

(if you want it to be more tomatoe-y add 1/2 to 1 can of tomatoe sauce)

Stir all of this together and bring to a SIMMER.

Add salt to taste (use some celery salt to add depth of flavor)

Adjust the flavors by adding more garlic powder, italian seasoning, oregano, basil, thyme, etc.

SIMMER gently, stirring occassionally, for at least 1 hour (the longer the better,so the flavors meld together)

Serve with shredded parmesan and/or red pepper flakes for added zing, salt/ ground black pepper to taste

Add some chuncky whole grain bread and a slice of cheese or cold cuts!
Egg Drop Soup
Submitted by Liz

1. Mix & heat to boiling:
• 2 1/2 c. chicken broth
• 1 1/2 T. soy sauce
• onion powder or chopped green onions to taste
2. Mix, then stir into boiling broth:
• 2 T. corn starch
• 1/2 c. chicken broth
3. Beat 2 eggs in a bowl with a fork or whisk. Remove the broth from the burner. Then drizzle egg into the broth while moving a wooden spoon or silicon spatuala back and forth around the pan gently, with the spoon parallel to the direction you're moving it (so that you're not actually moving the broth around very much, just intersecting the egg to break it up). If you stir too vigorously, you'll end up with scrambled eggs in your broth instead of nice wisps of egg. If you pour in the egg too quickly or don't stir enough, you'll end up with a big clump of egg.

Broccoli Cheese Soup
Submitted by Sarah

By Stephanie Gallagher

• 1 tsp. olive oil
• 1/2 cup chopped onion
• 1/4 cup butter
• 1/4 cup flour
• 2 cups whole milk
• 2 cups chicken broth
• 4 cups broccoli florets
• 1 cup carrots, diced
• 1/4 tsp. nutmeg
• 4 oz. low-fat cheddar cheese
• 4 oz. low-fat pepper jack cheese (or Monterey Jack)
• salt and pepper to taste

Heat olive oil in a small skillet over medium heat. Add onion. Saute 5 minutes or until onions are translucent. Set aside. In a 5-quart dutch oven or soup pot, heat butter over medium heat until melted. Whisk in flour and keep stirring, about 3-5 minutes. Whisk in milk. Add chicken stock. Turn heat down and allow to simmer about 20 minutes.

Add broccoli florets, carrots and onions. Continue simmering 25-30 minutes. Season with salt and pepper. Transfer 2 cups of soup to a blender and puree. Return to soup pot. Stir in nutmeg and cheeses until melted.

Serves 6-8.

Per serving: 263 calories, 16 g fat (8 g saturated), 39 mg cholesterol, 17 g carbohydrate, 1 g fiber, 16 g protein, 108% Vitamin A, 78% Vitamin C, 29% calcium, 6% iron

Basic Tomato Vegetable Soup
Submitted by Julie

1 46 oz. can 100% Vegetable Juice
1 10 oz. can condensed tomato soup
2-3 large baking potatoes, cubed
2 stalks celery, chopped
1 lb. ground beef, browned and drained
1 medium onion, chopped
2-3 medium carrots, chopped

Season with salt, pepper.

Throw everything together in a crockpot and cook on low for 6-8 hours or high for 3-4 hours.

Recipes to try on your own:

Curried Pumpkin and Cheddar Bisque
Submitted by Kara

2 T olive oil
1 large onion, finely chopped
1 rib celery, finely chopped
1 small green pepper, finely chopped
1 T butter
1 1/2 t curry powder
2-3 cloves minced garlic (or more)
5 C chicken or veg. broth
1 C corn (frozen or canned)
salt, to taste
2 C pumpkin (or whole can is better)
1/2 C crushed tomatoes in puree
1/2 t crushed or powdered sage
6 oz. extra sharp cheese for garnish
1 bay leaf

1. Heat olive oil. Stir in onion, celery, bell pepper, and bay leaf. Keep stirring, about 8 min. Add butter, curry, and garlic. Stir for 1 min.

2. Add stock, corn, and salt; bring to boil. Stir in pumpkin, tomatoes, and sage. Simmer, stirring occasionally for 15 min. Might need more salt. Serve with cheese on top.

So delicious!! My favorite soup of all time.

Vegetable Beef Soup
Submitted by Andrea

2lbs stew meat or your meat of choice
46 oz V8 juice
I envelope package of Lipton's Onion Soup mix
2 C. of water
4 beef billion cubes
4-6 potatoes chopped
2 bags frozen mix veggies

Brown meat.Add rest of ingredients& boil.Simmer for two hours.
For smaller recipe amount only add 1cup of water,2bullion cubs& 1bag of veggies.

Crock Pot Chicken Taco Soup

Submitted by Christy Davidson

Ingredients

1 Onion, chopped

1, 16oz can Chili Beans

1, 15oz can Black Beans

1, 15oz can Corn, drained

1, 8oz can Tomato Sauce

1, 12fl oz can or bottle Beer

2, 10oz can diced Tomatoes with Green Chilies, un-drained

1 pkg Taco Seasoning

3 Whole Chicken Breasts, Boneless and Skinnless

Shredded Cheddar Cheese **Optional**

Sour Cream **Optional**

Crushed Tortilla Chips **Optional**

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker.

Add taco seasoning, and stir to blend.

Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

Set slow cooker for low heat, cover and cook for 5 hours.

Remove chicken breasts from the soup and allow to cool long enough to be handled. Then shred the chicken.

Stir the shredded chicken back into the soup and continue cooking for 2 hours.

Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips.

Healthy Homemade Soups.

Here is our running list of recipes:

• Tortilla Soup

• Zuppa Toscana (like the soup at Olive Garden)

• Curried Pumpkin and Cheddar Bisque

• Crock Pot Chicken Taco Soup

• Basic Tomato Vegetable Soup

• Egg Drop Soup