(I apologize for the horrid pictures... we were more concerned about eating than taking good pictures)
Here are the recipes:
1 can chicken broth
8 oz. tortellini
1 can tomato soup
1/2 tub of chive & onion cream cheese
Boil tortellini in chicken broth until tender. In a separate bowl, using about 1/4 cup of the hot chicken broth, combine with cream cheese. Whisk until melted. Add tomato soup to tortellini. Pour melted cream cheese and broth back into soup. Stir all together.
Makes about 4 servings
**I recommend doubling the recipe to use the whole tub of cream cheese.
3 chicken breasts
1 lg. onion
1 can chicken broth
1 tsp. oregano
1/2 tsp. salt
1 tsp. cumin
1/2 tsp. red pepper (we used a seasoned pepper)
Cook in a crock pot 4-5 hours. Shred or dice up chicken. Then Add...
2 cans great northern beans (white)
1 can shoe peg corn, drained
3 T. lime juice
2 T. chopped fresh cilantro
Cover and cook on low for an additional 20 minutes. Makes 8 servings
- The lime juice is an important part of this recipe, do NOT leave it out.
- 5 cups fat-free, less-sodium chicken broth
- 3 cups (2-inch) cubed peeled
gold or red potato Yukon
- 3 cups (2-inch) chopped cauliflower florets
- 1 cup fat-free milk (1%)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
- 1 can corn (optional)
- 2 cups chicken (optional)
- 3 bacon slices, cooked and crumbled (drained)
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth (or hand blender in pot). Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
Return pureed potato mixture to pan; stir in chicken, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.