Rice always seems to be the gift that never stops growing. Our neighbor made us a huge dish of Mexican rice the other day, and it was delicious! For a week I have been making dishes with this rice. This is my last one, I have finally used it all up! This happens to us when we eat out at a Mexican restaurant too.
I made this for our church lunch on Sunday. It was delicious and soooooo easy! Just like the name says, you should probably have everything on hand in your pantry. It is easy to make this soup really spicy or really mild according to your family’s taste. So, the next cold, snowy day you have- don’t go out to buy ingredients to make a soup, just look in your pantry!
Everything you already have Mexican Crockpot Soup
2 and ½ Cups Mexican Rice
1 to 1&½ Cups Hamburger, browned with diced onions
1 Can Rotel
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can Black Beans
1 Can Tomato Soup
½ Cup Salsa
5 Cups Water
1 TBSP Onion Powder
1 TBSP Chili Powder
½ TBSP Cumin
1 TBSP Dried Cilantro
½ TBSP Garlic Powder
1&½ Cups Frozen Corn
4 Slices of American Cheese
Tortilla Chips
Shredded Cheese
Put all ingredients in your crock pot. Cook on high 3&½ to 4 hours, stirring occasionally. Top with crushed tortilla chips and shredded cheese. Serves 12 to 15 people.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Tuesday, January 24, 2012
Monday, July 19, 2010
What to do with leftover pork chops?
Sometimes I look in my pantry and refrigerator and think, "I have no idea what to make for dinner." Usually if I stand there long enough, something catches my eye and voila, I know what we're having. If you're having one of those days, here's an easy soup recipe for you to make :) Serve it with a salad and warm garlic bread and you have a great meal. Plus you'll probably have some leftovers to freeze for another one of those days when you're at a loss as to what to make.
3 Bean Soup
Ingredients:
1 Can Tomato Soup
4 Cans of Beans (I used red, black & butter)
Lg Can (28oz) Crushed Tomatoes
2 Cups Water
1 Cup Chopped Ham
2 Cooked Pork Chops, Chopped
1/2 Large Onion, Chopped
1 and 1/2 TBSP Minced Garlic
1 TBSP Onion Soup Mix
1 Tsp Salt
Grated Cheddar Cheese
1. Pour all ingredients except cheese into a slow cooker. Cook on low for 4 to 6 hours until soup thickens up. Stir every so often, so soup won't burn.
2 When finished, top with grated cheese and serve. Serves 6 to 8.
3 Bean Soup
Ingredients:
1 Can Tomato Soup
4 Cans of Beans (I used red, black & butter)
Lg Can (28oz) Crushed Tomatoes
2 Cups Water
1 Cup Chopped Ham
2 Cooked Pork Chops, Chopped
1/2 Large Onion, Chopped
1 and 1/2 TBSP Minced Garlic
1 TBSP Onion Soup Mix
1 Tsp Salt
Grated Cheddar Cheese
1. Pour all ingredients except cheese into a slow cooker. Cook on low for 4 to 6 hours until soup thickens up. Stir every so often, so soup won't burn.
2 When finished, top with grated cheese and serve. Serves 6 to 8.
Sunday, March 14, 2010
What to do with leftover bbq chicken and milk?
I gave Celia and Charlie a cup of milk this morning with their breakfast. A little while later Celia comes up to me and says, "Mommy, there's something wrong with this milk, it's going to make me throw up." I started to laugh at her and asked Andy to try the milk (He's our official taster of things that might have turned bad). He said the milk wasn't bad, it just needed to be used today or tomorrow. So voila, Chicken and Vegetable Soup with Dumplings. It was a perfect homestye soup for this rainy, cloudy Sunday. It also used up the rest of the chicken that we grilled last night. Thanks to my Mama for helping me figure out the homemade dumplings. I had only made them with Bisquick up until now. They ended up being really easy to make.
Chicken and Vegetable Soup with Dumplings
Ingredients for Soup:
2 Cups Cooked, Chopped, Chicken
2 Carrots
1 Small Yellow Onion
1 Green Pepper
1 TBSP Garlic
6 Cups Water
1 Tsp Salt
2. Put chicken, carrots, onion and green pepper in a large soup pot. Add garlic, water and salt.
3. Cook on high so soup will boil. Cook until carrots are finished and onions are translucent.
4. Start to add spoon size dumplings to soup. Let soup continue boiling. After the last dumpling is dropped in the pot, cover and cook for 7 to 8 more minutes. Dumplings will plump up and expand.
2 Cups Flour
1 1/4 Cups Milk
1 Egg
Pinch of Salt
Mix all ingredients in a large mixing bowl. This will be a wet dough. After finished mixing, drop into soup pot by spoonfuls
Sunday, February 21, 2010
What to do with ham and potatoes?
Happy Anniversary What's for Leftovers? readers! It's been one month since our blog was started! I have really enjoyed sharing my recipes with everybody and I love reading your comments. I look forward to more cooking suggestions and ideas from you! To celebrate, Andy and I are taking our little ones to McDonalds tonight and not cooking. So tomorrow night, tune in for leftover McDonalds :)
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
Since today is rainy and cozy, I made my family Cheesy Ham and Potato Soup for lunch. It made our house smell great while I was cooking it and then it tasted delicious when we ate it. Plus, I was able to use up the rest of the ham my mom and dad had bought me from the Amish store at the Lake of the Ozarks. After the soup was done cooking, the cheese separated from the broth a bit. When I make this soup again, I'll make a paste out of a little bit of broth and flour. I'll mix it into the soup and bring it to a boil. This should make it a little bit thicker and help with the problem of separating. If you make the soup and include this step, let me know how it turns out.
Cheesy Ham and Potato Soup
Ingredients:
4 Medium Baking Potatoes
3 Medium Carrots
1/2 Cup Choppped Yellow Onion
1 Cup Ham Chunks
1 Can Chicken Broth (I used reduced sodium/fat-free)
1 Can Evaporated Milk (I used fat-free)
1/2 Cup Water
Salt
Pepper
1 Cup Shredded Colby Jack Cheese
Peel and chop potatoes and carrots. Put potatoes, carrots, and onions into a medium-sized soup pot. Add ham, chicken broth, evaporated milk and water. Start cooking on high. Stir frequently, so milk won't burn. After soup starts to boil, turn burner down to medium and cook for 30 minutes. Continue stirring frequently so soup won't boil over or burn. After 30 minutes, potatoes, onions and carrots should be completely cooked. Add salt and pepper to taste. Toss in shredded cheese, let it melt and then turn off burner. Serve as is, or topped with croutons. This recipe will make enough soup for 4 adults.
Monday, January 25, 2010
What to do with leftover takeout rice?
My husband and I had a date-night Saturday night. We went out for sushi and had a fabulous time. You don't realize how nice it is to sit down and eat without interruptions until you have a two and a three year old. Our dinner was fabulous and we took home an entire to-go box of fried and white rice. I normally make a Chinese dish when I take home fried rice, but since winter came back to St. Charles today, I decided to make a soup. Here's a super easy recipe for Creamy Broccoli and Rice Soup. Remember to top off your bowls with sharp cheddar cheese to add a little extra zing. Stay Warm!
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Creamy Broccoli and Rice Soup
Ingredients:
2 Cups Cooked Rice (Mine was a combination of white and chicken fried rice.)
1 1/2 Cups of Frozen Chopped Broccoli, thawed
1- 12 oz Can of Fat Free Evaporated Milk
1 Can Fat Free Condensed Broccoli and Cheese Soup
1 Cup water
1/2 Packet of Ramen Noodle Chicken Flavoring
Shredded Sharp Cheddar Cheese
Pour Evaporated milk into a pan. Add Rice, Broccoli, Broccoli Soup, and Water to the pan. Cook until boiling. While stirring, make sure you break up the chunks of rice. Add 1/2 packet of Ramen Noodle Chicken Flavoring and stir. Continue cooking and stirring (so it won't burn) until soup starts to thicken. When serving, top each bowl with a generous sprinkle of Sharp Cheddar Cheese.
ReRe
Creamy Broccoli and Rice Soup
Ingredients:
2 Cups Cooked Rice (Mine was a combination of white and chicken fried rice.)
1 1/2 Cups of Frozen Chopped Broccoli, thawed
1- 12 oz Can of Fat Free Evaporated Milk
1 Can Fat Free Condensed Broccoli and Cheese Soup
1 Cup water
1/2 Packet of Ramen Noodle Chicken Flavoring
Shredded Sharp Cheddar Cheese
Pour Evaporated milk into a pan. Add Rice, Broccoli, Broccoli Soup, and Water to the pan. Cook until boiling. While stirring, make sure you break up the chunks of rice. Add 1/2 packet of Ramen Noodle Chicken Flavoring and stir. Continue cooking and stirring (so it won't burn) until soup starts to thicken. When serving, top each bowl with a generous sprinkle of Sharp Cheddar Cheese.
Thursday, January 21, 2010
What to do with left over pork steaks and turnips?
My dad owns his own business and has made friends with people who regularly come into "the shop". One of these customers is a farmer. He brings my dad boxes of fruits and vegetables and my dad hands them out to us, his family and friends. This is how I came to be the proud owner of about 15 turnips. I have quietly been adding them to all kinds of dishes: quiche, apples and tonight chili! Nobody ever notices. To make the chili extra special, I also used some left over pork steaks. It was a hit- my husband ate two bowls. I'm sending the rest of it to "the shop" tomorrow for lunch. Hopefully they'll like it just as much as Andy.
When cooking, I don't always use measuring spoons and cups. I'm definitely an eye-baller and a taste and add more kind of person. From now on, I'll be more diligent about measuring how much of everything I add.
Ingredients:
3 to 4 Leftover Pork Steaks cut up in small pieces
1/2 Green Pepper Chopped
1/2 Large Red Onion Chopped
1 Can Black Beans
1 Can Chili Beans
1 Can Diced Tomatoes
1 Cup Water
1 Turnip chopped into very small pieces (Optional)
1/2 Cup Spaghetti Sauce
1/4 Cup of BBQ Sauce
1 TBSP of Minced Garlic
1 TBSP of Taco Seasoning
2 Packs Taco Bell Mild Sauce
Chili Powder to taste
Ground Cumin to taste
Dried Cilantro to taste
Salt to taste
Shredded Cheese (I used Colby)
Tortilla Chips (Mine were stale, so I heated them up in the oven to crunch them up.)
Mix all ingredients except shredded cheese and tortilla chips in a slow cooker. Cook on high for 3 hours. You will want to make sure that the turnips, green peppers, and onions are cooked thoroughly. If you would like your chili thicker, take out 1/2 cup of the liquid after everything's finished cooking. Mix it together with 1/4 cup of flour to make a paste. Pour this paste into the chili, let it cook until it thickens up.
Top each bowl off with tortilla chips and shredded cheese. Enjoy!
When cooking, I don't always use measuring spoons and cups. I'm definitely an eye-baller and a taste and add more kind of person. From now on, I'll be more diligent about measuring how much of everything I add.
Ingredients:
3 to 4 Leftover Pork Steaks cut up in small pieces
1/2 Green Pepper Chopped
1/2 Large Red Onion Chopped
1 Can Black Beans
1 Can Chili Beans
1 Can Diced Tomatoes
1 Cup Water
1 Turnip chopped into very small pieces (Optional)
1/2 Cup Spaghetti Sauce
1/4 Cup of BBQ Sauce
1 TBSP of Minced Garlic
1 TBSP of Taco Seasoning
2 Packs Taco Bell Mild Sauce
Chili Powder to taste
Ground Cumin to taste
Dried Cilantro to taste
Salt to taste
Shredded Cheese (I used Colby)
Tortilla Chips (Mine were stale, so I heated them up in the oven to crunch them up.)
Mix all ingredients except shredded cheese and tortilla chips in a slow cooker. Cook on high for 3 hours. You will want to make sure that the turnips, green peppers, and onions are cooked thoroughly. If you would like your chili thicker, take out 1/2 cup of the liquid after everything's finished cooking. Mix it together with 1/4 cup of flour to make a paste. Pour this paste into the chili, let it cook until it thickens up.
Top each bowl off with tortilla chips and shredded cheese. Enjoy!
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