Chicken Chili

Chicken Chili

By Deanna Smith

2 cans black beans drained

2 cans red beans drained

2 cans corn drained

2 cans diced tomato's

2 cans tomato sauce

5-8 chicken tenders raw or frozen

2-3 packets of Taco seasoning to taste

Mix them all together and cook for about an hour on medium. Take out chicken and shred with a fork.

When ready to eat top with,

Add grated cheese

Sour cream

Frito's

Broccoli-Cheddar Soup

This is just like the broccoli-cheddar soup at Panara Bread! Its so super delish! You can add to bread bowls for extra yumminess!

6 T butter
1 sm onion, chopped
1/4 c flour
2 C half-half
3 C low sodium chicken broth
2 bay leaves
1/4 t nutmeg
salt/pepper
4 c broccoli florets
1 large carrot, diced
2 1/2 c grated sharp yellow and white cheeses

*Melt butter in lg pot. Add the onions and cook until tender, about 5 min. Whisk in the flour and cook until golden, 3-4 min then gradually whisk in the half-half until smooth. Add broth, bay leaves, nutmeg, salt and pepper. Reduce heat to med-low and cook uncovered until thick, approx 20 min. Add broccoli and carrot and cook until tender, 20 min. Discard bay leaves. Puree the soup (in batches if needed) until smooth; you'll have flecks of broccoli and carrots. Return to the pot and add the cheese to soup, whisking until smooth. Add 3/4 c water if soup is too thick.

Cabbage Patch Stew

by Stephanie Reece
My mom has made this my whole life! This super yummy stew warms you to your soul and has tons of nutrients! I occasionally add more liquid and tomatoes to this stew than the recipe requires. I am a tomato -head and cant get enough of that flavor. Don't be afraid to play around with the tomato sauce and water proportions here, you may end up with a new twist! Enjoy!

1-1 1/2 lbs. ground meat (with onions)
1/2 head of a sm.-med. sized cabbage cored and shreeded
1-2 C diced celery
1 can of kidney beans
2-3 cans diced stewed tomato's
1 can tomato sauce
1 tbsp. worchester sauce
salt/pepper
4-5 C water

-Brown meat with onion. combine all ingreadients in large pot and simmer for 1-2 hrs. We like to top with a handful of shreadded cheese!

Cheesy Potato Soup

Cheesy Potato Soup
by Tecia Brinkerhoff

6 cups cubed potatoes
2 cups sliced celery
2 cups cut carrots
1 cup diced onions
4 chicken bouillon cubes
1 tsp. Basil
4 cups water

12oz cheese Whiz
¾ cup flour
1 quart half & half
¾ cup butter
2 cups milk


Boil first 7 ingredients in large soup pan.

In saucepan, melt butter, add flour. Cook, stirring constantly, to caramel color. Add milk, cheese whiz and half and half. Stir, cook until thick and creamy.

Add to vegetables and mix well.