Tag Archives: One Dish Meals

Ham and Cabbage Soup (twoluckyspoons)

1 meaty hambone
12 c water
1 celery stalk
1 whole carrot
1/2 onion
2 t beef base
1/2 T chili powder
1/2 t salt
1/2 t pepper
1 small onion diced
1 green bell pepper diced
1/2 c shredded carrot
1 small head cabbage cored and shredded
2 medium potatoes peeled and cubed

In a stock pot, submerge the hambone, celery stalk, whole carrot and half onion in the water. Boil for 30 min or until the meat begins to easily fall off the hambone. Remove the hambone and vegetables from the broth. Discard veggies and shred the meat from the bone and set aside. Stir in the beef base, chili powder and salt and pepper to the ham broth and bring to a simmer. Add the diced onion, shredded carrot, bell pepper, cabbage and potatoes and simmer until the cabbage is tender and the potatoes are cooked through. Stir the shredded ham back into the soup to reheat. Serve. Servings 6.

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Fried Cabbage and Potatoes with Bacon (savorytooth)

10 oz shredded green cabbage
1 Russet potato, peeled and chopped into 1/2″ pieces
5 strips bacon
5 cloves garlic, minced
1/4 t salt
1/4 t freshly ground black pepper

Cook bacon on a large nonstick pan over medium heat until crispy, about 10 min, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into 1/2 – 1″ pieces. Add potatoes, cabbage, salt and pepper to the pan, stirring with the bacon drippings. Cover with a lid and cook until the potatoes and cabbage are tender, removing the lid to occasionally stir. Add minced garlic to the pan, stirring with the other ingredients until fragrant, about 1 min. Remove pan from heat. Add crumbled bacon and serve. Makes 2 servings.

Cottage Pie Topped with Scalloped Potato Gratin (errenskitchen)

Beef

1 T oil
2 lb ground beef
1 large onion, chopped
3 celery stalks, diced
2 carrots, chopped small
1/4 c flour
2 c beef stock
1 T soy sauce
a good handful of fresh parsley, chopped
8 oz cremini mushrooms, sliced
salt and pepper to taste

Heat the oil in a hot frying pan and add the beef. Stir over a high heat until golden-brown. Using a colander, drain and fat or liquid from the meat and return it to the pan. Sprinkle the flour over the meat and coat well. Remove from the pan and set aside. Add the onions, celery and carrots to the pan and fry until beginning to soften. Return the beef to the pan. Add stock and soy sauce to the pan, mix well to avoid any lumps. Bring to the boil, stirring constantly until thickened, then add mushrooms and parsley. Season with salt and pepper. Cover with a lid and simmer for 30 min or until the mince is tender.

Potatoes

1 T flour
2/3 c heavy cream
2 garlic cloves, thinly slices
1/4 t freshly grated nutmeg
salt and freshly ground black pepper to taste
2 lbs russet potatoes, peeled and cut into 1/8″ thick slices
salt and freshly ground black pepper
4 oz cheddar cheese, grated
1/2 c grated Parmesan

Boil potato slices in salted water for about 4 – 5 min or until they start to soften. Drain them carefully into a colander and leave to cool. Pour the beef mix into a shallow casserole dish. Preheat the oven to 425 F. Arrange a layer of the blanched potato on top of the beef mix. Thoroughly mix the flour into the cream (being sure not to leave any lumps.) In a saucepan, heat up the cream garlic, nutmeg and some salt and pepper. Bring to a simmer and allow to thicken. Pour half of the cream mix over the first layer of potatoes already in the pan. Arrange the remaining potatoes on top, seasoning between the layers. Pour over the remaining cream and sprinkle over the cheese. Bake in the preheated oven for about 30 min or until golden-brown.

Instant Pot Jambalaya (sotexanblog)

1 onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 T butter
1 ring Andouille sausage, sliced into rounds
2 cans tomatoes, diced
2 c white rice
2 c chicken stock
2 t Cajun seasoning
2 t chili powder
1 1/2 T soy sauce
1 1/2 T Worcestershire sauce

Set your Instant Pot to Saute. Once it’s heated up, add the butter and sausage to brown. Once browned to your liking, add the celery and onion to the pot and allow to cook down until tender. Add the garlic and stir for 30 seconds to a min. Sprinkle the Cajun seasoning, chili powder, soy sauce and Worcestershire sauce into the Instant Pot and stir well. Add tomatoes, rice and chicken stock before stirring to combine, making sure there aren’t any big lumps of rice so it all cooks evenly. Put the lid on the Instant Pot and set it to manual on high for 8 min, after ensuring your valve is set to seal. When the time is up, quick pressure release and remove the lid. Stir it all up well and let it stand for 5 – 10 min to thicken slightly. Serve with your favorite flavor of Tabasco! Note to Me: Add shrimp.

No Soak Instant Pot Baked Beans (bigoven)

16 oz dry pinto beans, rinsed
6 c water
olive oil
8 pcs bacon (diced)
1 onion (diced)
3/4 c molasses
1/2 c packed brown sugar
1.5 tsp dry mustard
3/4 c ketchup
1 & 1/2 tsp salt, divided
1/2 tsp garlic salt
1.5 tbsp white wine vinegar
1/2 tsp chili powder
1.5 tbsp worcestershire Sauce

Put beans inside your Instant Pot or pressure cooker with water and 1 t salt. Put lid on, close steam valve and set Instant Pot to the bean setting, normal, for 60 min. Do a natural release when done and lift lid carefully. Drain beans and set aside. Mix together all other ingredients except for bacon and onions and set aside. Dice onion and bacon. Set Instant Pot to saute, normal setting. Pour a few T olive oil into Instant pot and add your bacon and onion. Cook until onions have softened. Add your beans back into your Instant Pot or pressure cooker. Whisk sauce again (sugar will settle to the bottom) and pour over bean mix. Stir gently. Put lid on, close valve and set Instant Pot to bean, normal setting for 30 min (if you want them REALLY soft set to a bit longer). Do a natural release and lift lid carefully. Can serve immediately or if you want sauce to thicken set to saute normal again and stir slowly as it boils for 4 – 5 min, then let it sit for about 10 min for sauce to become thick! Leave in IP to stay warm with top ajar.

Fajita Pie (skillingsisters)

Cornbread Crust

1 box Jiffy cornbread
1 egg
2 T butter, melted
3/4 c milk
1/2 c sweet corn kernels

Prepare a skillet like you are making cornbread, oil it first. Put the cornbread mix in and cook in 400 F oven for 15 – 20 min. Remove cornbread from oven, cover with the fajita mix and then sprinkle with the cheese. Put the skillet back in the oven and cook until the cheese is melted. Cut each serving like a pie and serve with copped green onions, salsa and sour cream.

Fajita Beef

1 lb meat
3 garlic cloves minced
1 medium onion chopped
1 small red bell pepper chopped
salt and pepper
1 T chili powder
1 1/2 t ground cumin
1 t hot sauce (Crystal is best)
1 T Worcestershire sauce
1/2 c tomato sauce
3 green onions chopped
8 oz Pepper Jack cheese
1/2 Mexican beer (drink the rest)

In second skillet add meat, cook and drain.  Add garlic, onion, peppers, seasonings and hot sauce.  Cook 5 min on medium heat, then add beer and Worcestershire sauce (cook off the beer) for 5 min and then add the tomato sauce, stir to combine.  All this should be done while the cornbread is in the oven.  Simmer until the cornbread is done and begins to brown.

Instant Pot Lasagna (sistersunderpressure)

1 lb ground beef
8 oz ricotta cheese
1 c mozzarella cheese, divided in half
1 c Parmesan cheese, divided in half
1 egg
Italian spices
salt and pepper to taste
no-boil lasagna noodles
1 jar pasta sauce

Brown ground beef. Mix ricotta cheese, 1/2 c mozzarella cheese, 1/2 c Parmesan cheese, egg and spices. Line bottom of 7″ springform pan with no-boil lasagna noodles. Break into pieces to fit the pan. Add layer of tomato sauce, enough to cover the noodles. Add layer of half of ground beef. Add layer of half of cheese mix. Repeat with another layer of noodles, tomato sauce, ground beef and cheese. Top with layer of noodles, and additional tomato sauce. Add remaining mozzarella and Parmesan cheeses. Place trivet in Instant Pot insert, and add 1 1/2 c water. Loosely cover pan of lasagna with foil to keep out water. Place lasagna pan on top of trivet in insert. Lock lid on pot, and set valve to sealing. Press manual, 20 min (be sure pot is on high pressure). After cook finishes, allow to naturally release pressure, approx 10 min. Remove lasagna after pressure releases. Broil on high for a few min to brown cheese.

Hungarian Beef Stew in the Instant Pot (recipesinstantpot)

1 1/2 lbs lean chuck roast boneless, trimmed and cut into 1″ pieces
3/4 t table salt, divided
1/2 t black pepper, freshly ground, divided
2 T olive oil
2 medium onions chopped
1 T paprika
1 t caraway seeds
3 cloves garlic minced
1 c dry red wine
1 3/4 c water
1 1/2 c beef stock unsalted
1 lb fingerling potatoes, cut into 1″ chunks
3 carrots coarsely chopped
2 red bell peppers sliced
2 T flour

Sprinkle beef with 1/2 t salt and 1/4 t pepper. Remove the lid from a 6 qt Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add 1/3 beef to inner pot; cook 5 min or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches. Add onions; cook, stirring constantly, 5 min or until softened. Add paprika, caraway seeds and garlic; cook 1 min stirring. Add wine; cook 2 min, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 c water, remaining 1/4 t salt and remaining 1/4 t pepper, stock and beef, with accumulated juices to the pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 min. Allow a 10 min Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure. Turn cooker off and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 min. Open the cooker using Quick Pressure Release. Turn cooker off. Gradually add the remaining 1/4 c water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 min or until stew boils and thickens slightly.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)

Marinade

2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.

Soup

3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped

 

Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

John Wayne Casserole (easyrecipesly)

2 lbs ground beef, cooked and drained
1  1.25 oz packet taco seasoning
4 z sour cream
4 z mayonnaise
8 z Cheddar cheese, shredded, divided
1 yellow onion, sliced
2 c biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1  4 oz can sliced jalapeno peppers

Heat oven to 325 F. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. In a separate bowl, combine sour cream, mayonnaise, 4 oz cheddar cheese and half of the onions; set aside. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13″ greased casserole dish. Saute remaining onions and bell peppers until slightly tender. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mix and end with remaining shredded cheese. Bake for 30 – 40 min or until edges of dough are lightly browned Note to Me: Prebake crust about 10 – 15 min.

Crab and Shrimp Seafood Bisque (recipeoftoday)

3 T butter
2 T chopped green onion
2 T chopped celery
3 T flour
2 1/2 c milk
1/2 t freshly ground black pepper
1 T tomato paste
1 c heavy whipping cream
8 oz crab meat
4 – 8 oz small cooked shrimp or other seafood
2 T sherry wine

Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring until tender. Blend flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 min. Warm milk in another saucepan over medium heat. Slowly stir in warmed milk and continue cooking and stirring until thickened. Add freshly ground black pepper, tomato paste and heavy cream. If desired, puree some or all of the soup in a blender or food processor at this point and then return it to the saucepan. Stir in the crab, shrimp and the sherry.  Bring to a simmer. Serve hot. Note: Feel free to add small cooked bay scallops or lobster instead of the shrimp. Replace green onions with finely chopped shallots. If desired, garnish the soup with thinly sliced green onion tops, cilantro or parsley. Or add a spoonful of sour cream and swirl it.

Sunday Pot Roast in the Instant Pot (instagram)

1 3.5 lb beef roast
2 T olive oil
2 c beef or vegetable broth
5 small potatoes, peeled and quartered
1/2 yellow onion, chopped roughly
4 carrots, peeled
salt and pepper
garlic and/or onion seasoning
A few T arrowroot starch or flour

Push the “sauté” button on the instant pot. When it says hot, add the oil and then brown the roast for about 3 min on each side. Add broth and a few dashes of the seasonings. Put the lid on, lock it, and make sure the nozzle at the top is in the “sealing” position. . Push the “meat/stew” button and adjust the time for the size of your roast, about 40 min for a 3.5 lb roast but you can check your instruction booklet for time recommendations. When the time is up, flip the nozzle to the “venting” position and let the steam release. Twist the lid off and add the onions and potatoes around the edges of the roast. Place the carrots (whole) on the top of the potatoes. Sprinkle with more seasonings. Twist lid back on and make sure the nozzle is back in “sealing” position. Push the “manual” button and set the timer for 8 min.  When time is up, flip the nozzle to vent steam again. Then twist the lid off and remove vegetables to a platter using a slotted spoon. You can cut the carrots at this point. Then remove the roast on top of the vegetables. Cover with tin foil. Whisk in more seasonings to the broth remaining in the pot and the starch. Push the sauté button and let the liquid come to a boil to thicken into a gravy. Spoon over roast. Note to Me: Try 60 min for roast. Used baby potatoes, turned out great. Use big fat carrots lol as thin carrots were mushy.)

Crock Pot Moroccan Lentil and Chickpea Soup (halfbakedharvest)

1 1/2 c green lentils
1 sweet onion, finely chopped
1″ knob of fresh ginger, grated
2 cloves garlic, minced or grated
3 carrots, chopped
1 red bell pepper, chopped
1  14 oz can diced tomatoes
4 c low sodium veggie or chicken broth
1 – 2 T red harissa
2 t smoked paprika
3/4 t cumin
3/4 t cinnamon
kosher salt and pepper
1 T fresh lemon juice
1  14 oz can chickpeas
1/2 c fresh cilantro chopped
whipped or crumbled goat cheese for serving

In the bowl of a crock pot combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 c water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6 – 8 hours or on high for 4 – 6 hours. Just before serving, stir in the lemon juice, chickpeas and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking. Ladle the soup into bowls and top with whipped goat cheese, nuts and fresh cilantro.

Chef John’s BLT Pasta (allrecipes)

1 T olive oil
1/2 lb bacon, cut crosswise into 1″ pieces
2 cloves garlic, minced
2 t lemon zest
2/3 c creme fraiche
2 c  ditalini pasta
2 c  halved cherry tomatoes
4 c baby arugula, coarsely chopped (can use less)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 T freshly shredded Parmesan cheese or to taste (opt)

Pour olive oil into a heavy skillet over medium heat, add bacon and cook until almost crisp, 5 – 8 min. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 t bacon grease in the skillet. Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 – 3 min. Stir creme fraiche into bacon mix. Bring a large pot of salted water to a boil and stir in 2 c pasta. Cook till tender, about 8 min. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mix. Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 min. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat. Season with salt, black pepper and cayenne pepper. Stir again and garnish with Parmesan cheese.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce (damndeliscious)

Gnocchi

1 16 oz pkg  Potato Gnocchi
2 T unsalted butter
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, and salt and pepper to taste. Cook, stirring occasionally until pink about 2 – 3 min; set aside.

Cream Sauce

1/4 c unsalted butter
4 cloves garlic, minced
2 T flour
1 c chicken broth, or more, as needed
1 t dried thyme
1/2 t dried basil
1/2 c half and half
1/2 c freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Melt butter in the skillet skillet over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1 – 2 min. Whisk in flour until lightly browned, about 1 min. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly until incorporated, about 1 – 2 min. Stir in half and half and Parmesan until slightly thickened, about 1 – 2 min. If the mix is too thick, add more half and half as needed; season with salt and pepper to taste. Stir in shrimp and gnocchi and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Bierock Casserole (allrecipes)

1/2 c chopped onion
1 T minced garlic
1 1/2 lbs lean ground beef
salt and pepper to taste
1 16 oz can sauerkraut, drained and pressed dry
2  8 oz cans refrigerated crescent rolls
1  8 oz pkgs shredded Cheddar cheese

Preheat oven to 350 F. Brown onion, garlic and ground beef in a large skillet over medium high heat and season with salt and pepper; drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside. Press 1 pkg crescent roll dough into the bottom of a lightly greased 9 x 13″ baking dish. Bake in oven for 15 min. Remove from oven and spread beef mix on top, then lay 2nd pkg crescent roll dough over the top of the beef mix. Press dough seams together and sprinkle all with cheese. Bake for 25 – 30 min or until golden brown. Note to Me: Add 1 can Cream of Mushroom soup as a binder to ground beef mix.

Unstuffed Cabbage Roll (allrecipes)

2 lbs ground beef
1 large onion, chopped
1 small head cabbage, chopped
2  14.5 oz cans diced tomatoes
1 8 oz can tomato sauce
1/2 c water
2 cloves garlic, minced
2 t salt
1 t ground black pepper

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 – 7 min; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt and pepper and bring to a boil. Cover Dutch oven, reduce heat and simmer until cabbage is tender, about 30 min. Note to Me: Add some sauerkraut to bottom of individual serving dish before dishing out.

Authentic Beef Enchiladas (littlemagnoliakitchen)

3 garlic cloves, minced (can double if you love garlic)
3 T chili powder
2 t ground coriander
2 t ground cumin
1 t sugar
salt for seasoning meat
1 1/4 lbs top sirloin steak or top blade steak
1 T vegetable oil
2 c onions, chopped
1 15 oz can tomato sauce
1/2 c water
8 oz Monterey Jack or Mild Cheddar Cheese, shredded
1/3 c fresh cilantro
1/4 c canned pickled Jalapenos, chopped
12 6″ corn tortillas

Combine garlic, chili powder, coriander cumin, sugar and 1 t salt in a small bowl. Pat the meat dry with paper towels and sprinkle with salt. Heat oil in a Dutch Oven over medium-high heat until shimmering. Cook the meat until browned on both sides, about 6 min. Transfer meat to a plate. Add onions to the pot and cook over medium heat until golden, about 5 min. 5. Stir in the garlic mix and cook until fragrant, about 1 min. Add tomato sauce and water and bring to a boil. Return meat and juices to the pot, cover and reduce the heat to low, and gently simmer until the meat is tender and can be broken apart with a wooden spoon, about 1 1/2 hours. Remove the meat from sauce, place in a dish and shred. Reserve the sauce. Add 1 c cheese, cilantro and the jalapenos to the meat and mix well. Spread a good amount of the sauce onto the bottom of a 13 X 9 baking dish. Microwave the corn tortillas, 6 at a time, in a dampened paper towel for about 20 seconds. Spread 1/3 c meat mix down the center of each tortilla, roll the tortillas tight and place in the dish. Repeat this with the remaining tortillas and beef mix (you may have to fit 2 or more enchiladas down the sides of the baking dish). Pour remaining sauce over the enchiladas and spread to coat evenly. Sprinkle remaining 1 c cheese evenly over the enchiladas, wrap with foil and bake at 350 F until heated through, 20 – 25 min. Remove foil and continue baking until the cheese browns slightly, 5 – 10 min more. Note: Although it is best to roll and bake the enchiladas right before serving, the beef filling and sauce can be prepared ahead and refrigerated. Increase the baking time when dish is covered by 5 min.

Copycat Olive Garden Minestrone Soup (geniuskitchen)

3 T olive oil
1 c minced white onion
1⁄2 c chopped zucchini
1⁄2 c frozen Italian cut green beans
1⁄4 c minced celery
4 t minced garlic
4 c vegetable broth (Swanson is good. Do not use chicken broth!)
2 15 oz cans red kidney beans, drained
2 15 oz cans small white beans or great northern beans, drained
1 14 oz can diced tomatoes
1⁄2 c carrot (julienned or shredded)
2 T minced fresh parsley
1 1⁄2 t dried oregano
1 1⁄2 t salt
1⁄2 t ground black pepper
1⁄2 t dried basil
1⁄4 t dried thyme
3 c hot water
4 c fresh Baby Spinach
1⁄2 c small shell pasta

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans and zucchini in the oil for 5 min or until onions begin to turn translucent. Add vegetable broth to pot, drained tomatoes, beans, carrot, hot water and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 min. Add spinach leaves and pasta and cook for an additional 20 min or until desired consistency. Makes about eight 1 1/2 cup servings.

Kittencal’s Chicken Crescent Roll Casserole (recipezazz)

2 8 oz cans Pillsbury Refrigerated Crescent Dinner Rolls
1 10 3/4 oz can cream of chicken soup, undiluted (can sub Cream of Mushroom soup)
3⁄4 c grated cheddar cheese (or any cheese of choice)
1⁄2 c 18% table cream (can use whipping cream)

Set oven to 350° F. Butter a casserole dish (any size to hold crescent rolls). In a saucepan, mix half and half cream, grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil). Unroll crescent rolls. Place 1 heaping T chicken mix (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mix on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mix in the casserole. Drizzle remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 c  (or more) grated cheese, or amount desired. Bake for about 30 min. Note to Me: Add some veggies and cubed potatoes for a one dish meal, putting rolls on top OR do not put soup mix on the rolls before baking. Put them on a parchment lined cookie sheet and baked separately until golden, then served 2 per plate and drizzled sauce over top.

Filling

4 oz cream cheese, very soft
4 T butter, very soft but not melted
1⁄2 – 1 t garlic powder (opt)
1⁄3 c onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped
1⁄2 – 3⁄4 c finely grated cheddar cheese
1⁄2 t seasoning salt (or use 1/2 t white salt) or to taste
1⁄2 t ground black pepper or to taste
2 – 4 T mayonnaise or 2 – 4 T whipping cream
1 – 2 c grated cheddar cheese, for topping

In a bowl mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). Add in chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 T whipping cream or mayonnaise; mix to combine (add in a little more if the mix seems too dry). Season with seasoned salt or white and black pepper to taste.