Mac & Cheese Soup

Who doesn't love Mac & Cheese and this was so freaking easy! Recipe from Food Network with a few changes.

Ingredients

• Kosher salt
• 4 ounces elbow macaroni (1 cup)
• Cooking spray
• Freshly ground pepper
• 3 shallots (I used green onions)
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 3 3/4 cups fat-free low-sodium chicken broth
• 1 1/4 cups 2% milk
• 6 ounces shredded cheddar cheese (about 1 1/2 cups)
• 1/4 cup grated parmesan cheese

Directions

Cook macaroni as directed. Drain and set aside. (I had this cooking at the same time as the broth)

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray.

Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes.

Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes.

Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper.

Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g

*This was REALLY yummy - it could use more of a "kick" though - some kind of spice, even just crushed red pepper, could really liven it up!
I served it with home-made chicken fingers and fruit.

White Chicken Chili

This is one of my favorite go-to dishes in the winter!  It's from Bush's Beans.

Ingredients:

3 tablespoons olive oil 1 medium onion, finely chopped 1 (4 ounce) can chopped green chiles, drained 3 tablespoons all-purpose flour 2 teaspoons ground cumin 2 (16 ounce) cans BUSH'S® Great Northern Beans

1 (14.5 ounce) can chicken broth 1 1/2 cups finely chopped cooked chicken breast Shredded Monterey Jack cheese (optional) Sour cream (optional) Salsa (optional)

Directions:

1	In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
2	Garnish with cheese, sour cream and salsa, if desired.

Copyright © Bush Brothers & Company, 2011

Colorado White Chili

This recipe is from "Don't Panic: Dinner's in the Freezer." It's meant for cooking large batches of recipes and freezing them. I usually make at least a triple batch of this recipe for freezing, but I'll list the original recipe here.

Ingredients:
1 Tbs cooking oil
1 medium onion (1/2 cup, chopped)
4 large cloves garlic, chopped
(1) 4.5 oz diced green chilies (mild or hot)
1 Tbs. cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
(1) 15.5 oz can great northern beans (do not drain)
(1) 15.5 oz can sweet corn (or frozen)
2 cups cooked chicken, chopped
5 cups chicken broth

Toppings:
Shredded cheese
sour cream
tortilla chips

Cooking instructions:
In a large pan, combine oil, onion, garlic, and green chilies. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste.

Serve in bowls with desired toppings (we crush the chips and then sprinkle with cheese, and dollop of sour cream!)

Notes:
When tripling this batch, I do not triple either the chilies or the red pepper, and it is just about the perfect amount of spice for us. This is a great recipe to use crock-pot chicken in. I cooked 6 chicken breasts in a crock-pot on high for 6 hours, let cool, and then it shredded really easily to add to the soup.

good ol' chili

I learned how to make this from my mom. There's really not an exact recipe, but it comes out delicious every time! I usually dump in whatever I have on hand and leave out what I don't.

You'll need:
ground beef - 1-2 lbs (ground turkey works too)
1 big (28oz?) can diced tomatoes
1 (14oz?) can tomato sauce
3-8 tablespoons chili powder, in the bottle
2-4 teaspoons ground cumin
beans -  I usually do at least one can of chili beans and one can of kidney beans, but I've been known to add great northern or even a can of pork 'n beans from time to time.

Optional - add one item or add it all:
1 (10.5oz) can Rotel
1 small can diced green chilies
1 cup salsa

To make it:
1) Brown the ground beef
2) Dump everything except the spices in a pot or crock pot, mix together.
3) Start with the smallest amount of spices and mix those in.
4) Allow the chili to cook for a bit - once it's hot, taste test and add more chili powder if you want more heat. Add more cumin to taste.
5) Simmer on the stove for up to an hour or in crock pot on low all afternoon. The longer it cooks, the better it tastes!

** you may add more tomato sauce or water if you like a thinner consistency

Serve with shredded cheese and cinnamon rolls! :)