SIMPLE RAMEN RECIPE

ramen noodles 

teriyaki meatballs (or any protein)

scrambled eggs

green onion

cilantro

teriyaki sauce

Make ramen noodles per package and top with meatballs, scrambled eggs, green onion and cilantro.  Use favorite teriyaki sauce and spice on top.

Ashlee Macdonald

White Chicken Black Bean Chili

1lb cubed cooked chicken or turkey leftovers
1 1/2 c chicken broth
15oz can of diced tomatoes
4.5oz can green chili
15oz can black beans washed & drained
15oz can pinto beans washed & drained
2T nonfat dry milk
1 1/2 t chili powder
1 t salt
1 t dried parsley
1 t ground cumin
1/2 t onion powder
1/2 t pepper
1/2 t salt
1/2 t dried oregano
1/4 t dill
4oz cream cheese

Mix all ingredients in one at a time to incorporate and let sit and soak up all the flavor then top with fresh cilantro & lime juice.

Mel's Kitchen Cafe
Tweaks from Ash

Vegetable Soup

2 small cans chicken broth

20 mini carrots chopped

1 leek (white part diced)

15 small asparagus spears (diced)

1 1/2 to 2 c roast beef (leftovers)

2 T olive oil

1 t rosemary

1 t parsley

1 t garlic salt

1 t salt

1 t pepper

Saute over medium heat carrots & asparagus in oil for 5 minutes. Then add the leek and saute for another 2 minutes. Add rosemary, parsley, garlic, salt, and pepper and let simmer on low for 2 minutes. Add chicken broth and roast beef and let simmer for 5 minutes. Turn off heat and let soup stand for 10 minutes with the lid on.

Ashlee Macdonald

Bob's Best Chili

1/4 lb bacon
2 onions (sliced)
2 lbs ground beef
2 #2 can kidney beans
2 #2 1/2 size canned tomatoes
salt and chili poser to taste (4-6 T)

Saute onions in bacon drippings, then add meat, cook and stir until done. Simmer, add beans. Serves 10 hungry salesman. 

Kamoe version: Serve chili over sticky white rice with cheese on top and fritos.

Bob Russell

Black Bean Soup

2 cans (16 oz) black beans (undrained)
1 c reduced sodium chicken broth
non-stick cooking spray
1 small onion (chopped)
1 t minced garlic
1 (16 oz) jar of chunky salsa
4 t lime juice
2 t ground cumin
1/4 t crushed red pepper
1/3 c plain yogurt

Place one can beans with liquid and chicken broth in blender. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium heat. Add onion and garlic. Cook for 4-5 minutes until onion is tender.
Add blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin, and crushed red pepper. Bring to a boil. Reduce heat to low and cover.
Cook, stirring occasionally for 25-30 minutes. Serve topped with yogurt, and garnish with cilantro.

Chalisa Campos

Taco Soup

1 lb ground beef (browned & drained)
1 can diced tomatoes
1 can tomato sauce
1 can black beans (drained & rinsed)
1 can corn
1/2 c favorite salsa
2 T taco seasoning
2 T Trader Joe's chili lime seasoning
1 T cumin
water as needed

Add together, keep warm in crockpot up to 2 hours so flavors can join and then serve.
Serve with toppings:

Grated cheese
Fritos
Sour Cream
Fresh diced avocado

Ashlee Macdonald

Ham Potato Soup

2 cans cream of potato soup

2 cans of milk (whole, 2%, 1%, skim, or evaporated skim milk)

2 handfuls of diced up ham left over from the holiday

2 T honey

pepper

Saute ham in honey over medium heat until light brown.

Add milk and stir constantly then add potato soup, 1 can at

a time and stir constantly until well blended.

Add pepper to taste.

by Ashlee Macdonald

Roasted Tomato Basil Soup

6 baseball size tomatoes cut in half tossed in olive oil then spread on a foil lined cookie sheet. Sprinkle salt and pepper on tomatoes before placing in a 400 degree oven for 45 minutes.

In a large saucepan over medium heat do the following:

Melt 1 t butter & 1 t olive oil.

Add a 1/3 c diced onion saute until translucent.

Then add to the onion/oil mixture:

1 1/2 t minced garlic

1/4 t crushed red pepper

3 t basil

1 t thyme

MIX well and incorporate all the seasonings then put in:

1 can tomato soup

1 can chicken stock

When tomatoes are done in the oven, take out and blend in food processor or blender.

Add the processed tomatoes to the mixture above and bring to a boil, then let simmer for 45 minutes.

3 soup bowls full

by Ashlee Macdonald

White Chili

1 onion (chopped and browned)
1/2 stick of butter (melted)
1/4 c flour (whisked into the butter)

Gradually add:
3/4 c chicken broth
2 c half & half
simmer until thick, stir constantly

Add:
1/2 t chili powder
1 t cumin
1/2 t salt
1/2 t pepper

Add:
2-4 oz can green chilies
4 cooked and diced chicken breast
3 cans Bush's navy beans
Mix together and heat through

Add:
1 1/2 c monterey jack cheese when ready to serve.

Tayna Kahn