Thursday, November 20, 2014

Easy Crock Pot Potato Soup


1 30oz. bag of frozen diced hash browns
1 32 oz box of chicken broth
1 can of cream of chicken soup (10 oz)
1 pkg. cream cheese (8 oz, not fat free)
3 oz bacon bits
1 cup shredded cheddar cheese
salt and pepper to taste


Put the potatoes in the crockpot.
Add in the chicken broth, cream of chicken soup and half of the bacon bits.
Add a pinch of salt and pepper.
Cook on low for 8 hours or until potatoes are tender.
An hour before serving, cut the cream cheese into small cubes.
Place the cubes in the crock pot.
Mix a few times throughout the hour before serving.
Once the cream cheese is completely mixed in, it's ready to serve.
Top with cheddar cheese and some additional bacon bits.

Sunday, November 16, 2014



2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (I didn’t use this)
3 bay leaves (I didn’t use this either)
3 tbsp soy sauce
1 tbsp garlic powder
1 tbsp pepper
1 tbsp salt
2 cups elbow macaroni

Drop garlic powder, salt, pepper for seasoned salt.


In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
Add onion and garlic, saute until transparent.
Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them).
Allow to simmer for 15-20 minutes.
Add macaroni and allow to simmer an additional 20 minutes or until tender.
Remove bay leaves before serving.

Sunday, November 2, 2014

Crockpot Chicken Noodle Soup

The Best Crockpot Chicken Noodle Soup

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 Tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles
3 Tablespoons chopped fresh parsley

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

2. Next add in chicken broth, water, and season with salt and pepper to taste. Use 1/2 teaspoon salt & 1/4 teaspoon pepper.  Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

4. Increase temperature to high, cover and cook 10-15 minutes longer, until noodles are tender.

Saturday, November 1, 2014

Mashed Potatoes

  • 3 1/2 cups Swanson® Chicken Broth, Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
  • 5 large potatoes (about 2 ½ lbs), peeled and cut into 1-inch pieces (about 7 ½ cups)
  • 1/2 cup light cream
  • 2 tablespoons butter
  • 1/8 teaspoon
  • Ground black pepper
  1. Bring the broth and potatoes to a boil in a 3-quart saucepan over medium-high heat.
  2. Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain the potatoes well in a colander, reserving the broth.
  3. Mash the potatoes with 1/4 cup reserved broth, the cream, butter and black pepper. Add additional reserved broth, if needed, to reach desired consistency