Chili by Amber Hjelmstad

3 lbs of hamb.
2 cans of kindey beans
2 cans of chili beans
1 can of chili beans pureed
1 lg can of tom juice
1 tsp. chili powder
Cook hamburger. Add all beans and juice and chili powder (add more if you like it spicy, this receipe is mild)Put in Crockpot or on stove until hot. The longer it simmers the better it is, I usually like to simmer for 4 hours or more.

Hamburger Soup Supreme

1 lb. ground beef
1 tsp. salt
1/2 tsp pepper
1 medium onion (chopped)
1 cup chopped carrots
2 tsp celery flakes or
1 cup diced celery
1 can tomato soup
2 beef bouillon cubes
5-6 cups water

In a 4 quart pot, brown ground beef with salt, pepper & onion. Drain grease. Add remaining ingredients and simmer until carrots are tender (about 15 minutes).

I made this in a crock pot, which worked well, but you may need about 3-4 hours on high for the carrots to be done.

Mini Meatball Soup courtesy of Rachael Ray

Made for January 2009 Recipe Club

1 pound ground beef
1 egg
1/2 cup Italian bread crumbs
1/3 cup Parmesan cheese
1 tsp garlic powder
1/2 medium onion chopped/minced
freshly ground pepper & salt, to taste
1 carrot chopped
1 stalk celery chopped
2 cloves garlic, minced
2 tbsp olive oil
2 pinches nutmeg
3 cans chicken broth
1/2 cup ditalini noodles (I used mini bowties)
parsley

Preheat oven to 375 degrees or a nonstick skillet to medium/medium high heat.

Combine meat, egg, bread crumbs, cheese, garlic powder, onion, salt & pepper. Form 1/2 inch mini meatballs and place on nonstick cookie sheet or drop into preheated nonstick skillet and cover pan with loose foil. Bake or cook on the stove top for 12 minutes to brown balls. If you are using stove top method, give the pan a shake every now and then to rotate the balls and brown them evenly.

While meatballs are cooking, saute chopped carrots, celery, onion & garlic in olive oil over medium heat in a soup pot. Sprinkle veggies with nutmeg, salt & pepper. Cook 5 minutes. Add broth and turn heat up to high. When broth boils, drop in ditalini. Reduce heat to simmer. Cook 8-10 minutes until pasta is al dente. Drop in meatballs and parsley and serve with crusty bread and a salad.

Easy Chicken Enchiladas

1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink. Cut cream cheese brick into cubes. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa. Warm tortillas in microwave until softened. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

Leftover Turkey Soup

1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Dressing Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Stove Top Easy Turkey Bake

Great for leftover turkey

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

PREHEAT oven to 350°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
MIX turkey and broccoli in 13x9-inch baking dish. Combine soup, milk and cheese; pour over turkey mixture. Top with prepared stuffing.
BAKE 30 min. or until heated through.

Stove Top Easy Chicken Bake

found on the back of a stove top box, very very good


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400°F. Prepare stuffing mix as directed on package.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.