Saturday, October 18, 2008

Recipes for Week of October 19-25

I have three inspirations for my recipes this week. Here they are:
Soups, because it is starting to get colder here in Indiana
South Beach Recipes, because I decided I need to be eating less carbs
Mexican Food, because I am in the mood for a little fiesta, doggone it!
Come and party with me!


This week at a glance


Sunday: Tomato- Cheese Ravioli Soup
Monday: Beef Enchiladas
Tuesday: Spinach Cheesy Bake
Wednesday: Creamy-Chicken Spinach Soup
Thursday: Mexican Chicken Soup
Friday: Chicken and Mushroom Soup
Saturday: Mexican Casserole


Shopping List

Tomato-Cheese Ravioli Soup

1 (14.5 oz.) can stewed tomatoes
1 (14.5 oz.) can chicken broth or vege broth
1/2 tsp. dried Italian seasoning (I always use it from an Italian seasoning packet, but I think the recipe intends that you just use regular seasoning)
3 cups frozen cheese ravioli (about 12 ounces)
1 small zucchini, sliced
1/4 tsp. freshly ground pepper

Beef Enchiladas
1 lb. Ground Beef
1 can (10 ounce) enchilada sauce or red sauce
1 can condensed Cream of chicken soup
1 can condensed Tomato soup
10 flour tortillas
2 cups shredded cheddar cheese

Italian Spinach Bake
1 container (16 oz.) Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded Mozzarella Cheese
4 eggs, beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup grated Parmesan Cheese
1 tsp. dried Oregano leaves

Creamy Chicken-Spinach Soup
1 (9-ounce) package refrig. cheese tortellini
1 (14.5 ounce) can chicken broth
1 (10 ounce) cans cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package frozen cooked diced chicken breast
1 cups fat-free milk
1/2 tsp. dried thyme
1/4 tsp. pepper

Mexican Chicken Soup
1 Tbs. canola oil
1 small onion
1 jalapeno pepper, diced
2 garlic cloves, minced
2 tsp. ground cumin
5 cups lower-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch strips
2 cups mild refrigerated fresh salsa
Salt and pepper to taste.

Chicken and Mushroom Soup
1 medium leek, light green and white parts only, outer layer removed
4 cups lower-sodium chicken broth
1 cup water
1/2 tsp. dried thyme
6 ounces white mushrooms, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
8 ounces brussel sprouts, halved
Salt and pepper to taste.

Mexican Casserole (Slow cooker recipe)
1 lb. ground beef
1 can (15.25 oz) corn, drained
1 tsp. salt
1/4 tsp. pepper
1 jar (11 oz.) salsa
5 cups uncooked egg noodles
1 can diced tomatoes (29 oz), undrained
1 cup water
1 cup shredded cheddar cheese

3 comments:

Sarah Anne said...

I have been looking for some yummy soup recipes. Sounds great!

Ethiopianmomma said...

I agree. What a good meal plan. Did you freeze any of the soups afterwords?

MommaHughes said...

I personally do not freeze them, although it is a great idea. Instead we just eat the soup the next day as leftovers. Food doesn't last long in my house. ;)