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Delicious Chicken Cordon Bleu Chowder

31days

One of my favorite dishes is Chicken Cordon Bleu but I rarely have time to make it these days. So the next best thing is to turn the flavors into a soup! This soup was really easy to make and the flavors were out of this world! It turned out really thick and savory so Matt said it should really be called a chowder even though there are no potatoes. He was so insistent that I declared it a chowder even though my inner chef was screaming.

CCB1a

Ingredients:
1/4 cup butter
1/4 cup flour
2 1/2 cups half and half
2 1/2 cups milk
2 chicken bullion cubes, crushed
8 oz cream cheese, softened
2 cups cooked & chopped chicken
1/2 cup cooked & chopped bacon
1 cup diced ham
2 cups shredded Swiss cheese
Green onions, to garnish

Directions:
1. In large saucepan, melt the butter then add flour to make a roux. Cook for a minute.
2. Add the half and half, milk, and crushed chicken bullion; stir to combine.
3. Cook for 3 minutes.
4. Add the cream cheese.
5. Bring to a boil while stirring continuously.
6. Add chicken, bacon, and ham.
7. Remove from heat & stir in cheese.
8. Turn heat to low and stir until cheese in melted.
9. Garnish with green onions and bacon.

CCB2a

Doesn’t that look delicious? It was so creamy and so full of flavor. The kids loved it and Matt…well, Matt loves anything with triple the meat in it. Carnivores. I cannot wait to make this again! I might try it as a crockpot soup next time!

Delicious Chicken Cordon Bleu Chowder
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Ingredients
  1. 1/4 cup butter
  2. 1/4 cup flour
  3. 2 1/2 cups half and half
  4. 2 1/2 cups milk
  5. 2 chicken bullion cubes, crushed
  6. 8 oz cream cheese, softened
  7. 2 cups cooked & chopped chicken
  8. 1/2 cup cooked & chopped bacon
  9. 1 cup diced ham
  10. 2 cups shredded Swiss cheese
  11. Green onions, to garnish
Instructions
  1. In large saucepan, melt the butter then add flour to make a roux. Cook for a minute.
  2. Add the half and half, milk, and crushed chicken bullion; stir to combine.
  3. Cook for 3 minutes.
  4. Add the cream cheese.
  5. Bring to a boil while stirring continuously.
  6. Add chicken, bacon, and ham.
  7. Remove from heat & stir in cheese.
  8. Turn heat to low and stir until cheese in melted.
  9. Garnish with green onions and bacon.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Crockpot Spicy Vegetable Rice Soup

31days

This is another delicious soup recipe that I’ve been dying to try out. I thought the kids wouldn’t be very enamored with this dinner but they surprised me by eating it without complaint. Matt really loved it and it made enough for us to have leftovers the next day for lunch.

SVR1a

Ingredients:
4 cans black eyed peas, undrained
2 cans fire roasted spicy black pepper diced tomatoes
1 can beef broth
1 lb smoked sausage, sliced
1 cup water
1 cup chopped onion
1 green bell pepper, chopped
1/2 tsp garlic powder
2 bags of boil in bag white rice, uncooked

Directions:
1. Combine all ingredients except rice in crockpot.
2. Cover and cook on Low for 6 hours.
3. Pour uncooked rice into crockpot; stir.
4. Cover and continue cooking on High for 20-30 minutes.

SVR2a

I loved all the flavors in the soup. I think with a few tweaks to the recipe it would be a delicious gumbo so I may try that next time! For the rice, I had a box of Success Boil in Bag rice. I used 2 of the individual bags inside the box and that worked great.

Crockpot Spicy Vegetable Rice Soup
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Ingredients
  1. 4 cans black eyed peas, undrained
  2. 2 cans fire roasted spicy black pepper diced tomatoes
  3. 1 can beef broth
  4. 1 lb smoked sausage, sliced
  5. 1 cup water
  6. 1 cup chopped onion
  7. 1 green bell pepper, chopped
  8. 1/2 tsp garlic powder
  9. 2 bags of boil in bag white rice, uncooked
Instructions
  1. Combine all ingredients except rice in crockpot.
  2. Cover and cook on Low for 6 hours.
  3. Pour uncooked rice into crockpot; stir.
  4. Cover and continue cooking on High for 20-30 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Cheesy Corn Bread Taco Bake

31days

This was one of those dinners that just happen by accident. I ended up needing a dinner at the last minute when plans fell through and I had to scrounge through the pantry for ingredients. And the end result was a delicious meal that my family begged me to make again the next week. I love it when these happy accidents happen. 

CTB2a

Ingredients:
2 boxes (8.5 oz) Jiffy Cornbread mix
2 eggs
2/3 cup milk
2 lbs ground beef
2 pkts taco seasoning
1 can black beans
1/2 cup chopped onion
2 cups shredded Mexican blend cheese
1 cup sour cream
1 cup chopped green onions (optional)

Directions:
1. In large bowl, combine the corn bread mix, egg, and milk until mixed well.
2. Spread in 13×9 baking dish sprayed with cooking spray.
3. Bake at 350 for 15 minutes
4. Meanwhile, cook the ground beef & drain.
5. Add taco seasoning as directed on packet.
6. Combine taco meat, onions, and beans and spread over top of cornbread.
7. Top with shredded cheese.
8. Bake for 20 minutes.
9. Garnish with sour cream and green onions, if desired.

CTB1a

This makes a lot so if you’re a smaller family or aren’t trying to fill up a teenage boy then you can half the recipe. Ty ate half of this all by himself. I think next time I make it I might try to sneak a can of diced tomatoes or maybe a can of Rotel in there with the meat mixture. That would be delicious!

Cheesy Cornbread Taco Bake
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Ingredients
  1. 2 boxes (8.5 oz) Jiffy Cornbread mix
  2. 2 eggs
  3. 2/3 cup milk
  4. 2 lbs ground beef
  5. 2 pkts taco seasoning
  6. 1 can black beans
  7. 1/2 cup chopped onion
  8. 2 cups shredded Mexican blend cheese
  9. 1 cup sour cream
  10. 1 cup chopped green onions (optional)
Instructions
  1. In large bowl, combine the corn bread mix, egg, and milk until mixed well.
  2. Spread in 13x9 baking dish sprayed with cooking spray.
  3. Bake at 350 for 15 minutes
  4. Meanwhile, cook the ground beef & drain.
  5. Add taco seasoning as directed on packet.
  6. Combine taco meat, onions, and beans and spread over top of cornbread.
  7. Top with shredded cheese.
  8. Bake for 20 minutes.
  9. Garnish with sour cream and green onions, if desired.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy Cheesy Pepper Jack Chicken Bake

31days

I love dinners that I can throw all the ingredients in one pan and bake. It’s so much easier on busy nights. Plus it’s much less clean up for mom. I’m all about that. This recipe originally called for regular cheddar cheese but I like to live on the wild side and scare my kids so I used Pepper Jack cheese instead. They were suitably appalled by my choice. It’s the little things, folks, it’s the little things. Ironically, every single one of them loved the dinner. I don’t play around with dinner. If I cook it, they eat it. Otherwise my 7 year old would sustain himself on a diet that consisted solely of Doritos and Pizza rolls. 

PJC2a

Ingredients:
3 cups cooked & chopped chicken
6 Tbsp butter, divided
1 can cream of chicken soup
1/3 cup milk
9 slices pepperjack cheese
1 can sliced mushrooms
1 box chicken stuffing mix

Directions:
1. Melt 2 Tbsp butter in bottom of 13×9 baking dish.
2. Spread chopped chicken in pan.
3. Add mushrooms over chicken.
4. Lay cheese slices over mushrooms.
5. Mix soup and milk together & spread over cheese.
6. Sprinkle stuffing over top.
7. Melt remaining 4 Tbsp butter and pour over stuffing mix.
8. Bake at 350 for 25 minutes.

PJC1a

I turned the oven to broil for the last couple of minutes just to add a little crunch to the stuffing and it was delicious. But it’s totally optional and I’m sure it would be delicious either way!

Cheesy Pepper Jack Chicken Bake
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Ingredients
  1. 3 cups cooked & chopped chicken
  2. 6 Tbsp butter, divided
  3. 1 can cream of chicken soup
  4. 1/3 cup milk
  5. 9 slices pepperjack cheese
  6. 1 can sliced mushrooms
  7. 1 box chicken stuffing mix
Instructions
  1. Melt 2 Tbsp butter in bottom of 13x9 baking dish.
  2. Spread chopped chicken in pan.
  3. Add mushrooms over chicken.
  4. Lay cheese slices over mushrooms.
  5. Mix soup and milk together & spread over cheese.
  6. Sprinkle stuffing over top.
  7. Melt remaining 4 Tbsp butter and pour over stuffing mix.
  8. Bake at 350 for 25 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Crockpot Sausage Tomato Florentine Soup

31days

I love soups in the crockpot in the Fall. I pretty much live for that all year long. So I’m forever searching for new combinations that I think my family would enjoy. I’ve had this recipe for years, it’s one that I pulled out of a church cookbook that was passed on to me by my mother once upon a time. The original recipe had no meat and didn’t include the tortellini, which meant there was a zero percent chance my family would eat it. So I tweaked it and I’m pleased to report that it came out fantastic. The kids were skeptical but they ate it. 

STF1a

Ingredients:
2 cans chicken broth
1 lb Italian sausage, cooked
2 cans diced tomatoes with basil, oregano, and garlic, undrained
2 cans (8oz each) tomato sauce
1 pkg (10oz) frozen chopped spinach, thawed & drained
1 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 pkg frozen cheese tortellini
1 cup shredded Parmesan cheese

Directions:
1. Combine first 8 ingredients in crockpot.
2. Cover and cook on Low for 5 hours.
3. Cook tortellini as directed on package.
4. Add tortellini to crockpot.
5. Cover and continue cooking on Low for 30 minutes.
6. Serve topped with Parmesan cheese.

STF2a

I will definitely be adding this soup to my Fall rotation for Football Sundays! It’s packed full of vegetables and even more flavor! 

Crockpot Sausage Tomato Florentine Soup
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Ingredients
  1. 2 cans chicken broth
  2. 1 lb Italian sausage, cooked
  3. 2 cans diced tomatoes with basil, oregano, and garlic, undrained
  4. 2 cans (8oz each) tomato sauce
  5. 1 pkg (10oz) frozen chopped spinach, thawed & drained
  6. 1 cup chopped onion
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 1 pkg frozen cheese tortellini
  10. 1 cup shredded Parmesan cheese
Instructions
  1. Combine first 8 ingredients in crockpot.
  2. Cover and cook on Low for 5 hours.
  3. Cook tortellini as directed on package.
  4. Add tortellini to crockpot.
  5. Cover and continue cooking on Low for 30 minutes.
  6. Serve topped with Parmesan cheese.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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