Chicken Taco Soup

Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 T. minced garlic
olive oil
1 lb. chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8 oz) jar salsa
14 oz. corn
1 (16 oz) ranch style beans
1 (14 oz) hominy
6 oz tomato paste
2 (14 oz) cans chicken broth
1 (8 oz) cream cheese

Saute onions, green bell peppers and garlic in olive oil.

Add chicken, taco seasoning, salsa

Add vegetables, beans, tomato paste and chicken broth.

Bring to a slow slimmer for 20 minutes. Cut cream cheese into cubes and place in separate bowl and take some hot liquid from soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterey jack cheese.

Enjoy!

Italian Chili

Italian Chili

Ingredients:

1 package Italian sausage links (about 19 ozs)

1 cup chopped leeks

3 celery ribs, cut into 1/2 inch pieces

1 each large sweet red, yellow, green pepper, cut into 1-inch strips

1 T minced garlic

3 T olive oil

3 cans (14 1/2 oz) Italian recipe stewed tomatoes

1 can (16 oz) dark red kidney beans, rinsed and drained

1 can (6 oz) butter beans, rinsed and drained

1 can (6 oz) tomato paste

3/4 cup sliced black olives

1 T chopped fresh basil

1 1/2 tsp baking cocoa

1/2 tsp pepper

Directions:

Grill Italian sausage according to package directions; cut unto half moon slices and set aside. In soup kettle, saute leeks, celery, sweet peppers and garlic in olive oil until tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until flavors are blended.

Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Spaghetti Caprese

Spaghetti Caprese

Ingredients:
1/2 lb. Thin Spaghetti or Angel Hair Pasta
1/2 cup Kraft Tuscan House Italian Dressing & Marinade
1 onion, finely chopped2 cloves garlic, minced
3 cups chopped tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced

Directions:

Cook pasta as directed on package. Heat dressing in a large nonstick pan on medium-high heat. Add onions and garlic; cook and stir 2 minutes. Add tomatoes; cook 5 more minutes or until heated thoroughly, stirring occasionally.

Drain paste. Add tomato mixture; mix lightly. Sprinkle with cheese and basil.

Taco Stuffed Shells

Taco Stuffed Shells

Ingredients:

1 package uncooked jumbo pasta shells

1 1/2 pounds lean ground beef

1 bottle (18 oz) taco sauce, divided

3 oz cream cheese, cubed

2 tsp chili powder

3/4 cup shredded Mexican or Cheddar Cheese

Approximately 20 tortilla chips, coarsely crushed

Directions:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11 x 7 baking dish coated with cooking spray. Spoon remaining taco sauce over top.

Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5 to 10 minutes longer or until heated through and cheese is melted. Sprinkle with chips.