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Chicken Enchilada Soup – I only used one recipe cream of chicken soup (see below) because I was worried about the dairy content. I did use a red bell pepper. I couldn’t use the pepperjack cheese, but Mr. V did. We both thought it was tasty, and so did my neighbors! I might go with Mary and use more cream soup to up the “creamyness” of the whole soup next time.
Homemade Cream of Chicken Soup – I used Kate‘s guidance here to make cream of chicken soup that is a little more of a gravy consistency (although if you kept boiling it I imagine it would get pretty thick). I used 1 c. milk and 1 c. homemade chicken stock for the liquid, plus a little dried parsley, salt, and pepper. It was delicious and worked wonderfully.
Oven Country Steak – this is my grandparents’ recipe for what they call Swiss Steak. They told me they usually tenderize the meat or ask the butcher to put it through the tenderizer, but I just used the round steak as is and thought it was still delicious. I love the clove flavor. My grandparents also suggested using the leftover liquid with any leftover meat and adding vegetables to make soup. I will definitely do that next time!
Pizza Pasta – remember when Libbie was eating cold pasta from a casserole dish on the floor? That was this delicious concoction from Lynn’s Kitchen Adventures. I used fresh, buffalo mozzarella that really put it over the top. We omitted the black olives but I think I added some green peppers for a little bit of veggie in there. (And pepperoni and green pepper pizza is my favorite.) We all loved it! And very freezer-friendly.
Have you tried any great recipes lately?