Week of Nov 14, 2011

Mon - Easy Chicken Noodle Soup
Tue - DCB Microwave White Bean and Chicken Chilli
Wed - Beef Goulash
Thur - Grilled Cheese and Tomato Soup
Fri - Cal-zones


Swanson Easy Chicken Soup

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked chicken or turkey

Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Tips:

• Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
• Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
• Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cup frozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.

Microwave White Bean and Chicken Chili (Pampered Chef)
3 whole heads garlic (about 48 cloves), unpeeled
¾ tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1½ lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix (or taco seasoning, but omit salt above)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde
1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose
cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and
drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until
garlic is soft. Set aside to cool.
2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine
peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife.
Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well
using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover;
microwave an additional 4-6 minutes or until chicken is cooked through.
3. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using
Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well.
Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.
NOTE: Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced
avocado or chopped cilantro. Yield: 8 servings (8 cups) Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g NOTE: Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.


Beef Goulash
Use leftover beef roast OR 1lb of ground beef (80/20 0r 85/15) browned
2 cup beef or veggie stock
1 tbsp tomato paste
1 cup Hunts Garlic and Herb spaghetti sauce (or whichever brand/type you prefer)

• 3 cups Elbow Macaroni uncooked
• HOT water, if needed
• Heat all ingredients, except macaroni, in a large sauce pan over med-high heat. Simmer for 30+ minutes. Heat to boiling and add macaroni. Add extra HOT water or HOT broth to just to cover macaroni, if needed. Gently boil macaroni on med-high heat until tender and the sauce is thickened. 

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar)

butter

2 cans Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on med-high/medium for 5-10 or until the bottom piece browns. Uncover. Turn sandwiches over and cook until brown on other side. Serve hot with hot soup.

• FRI -  http://www.pillsbury.com/recipes/pizza-joe-crescent-sandwiches/deb6b104-5465-4522-a0b8-85ff39ed2ee9/ NOTE: I wall be using the rest of the Hunts spaghetti sauce instead of pizza sauce