With hot weather coming on and all the ball games and other activities, how about some quick and fast soup and sandwich meals that you can throw together in a flash?
1 onion, chopped
1 green bell pepper, chopped
1 pound ground turkey
1 pound turkey ground turkey sausage
1 teaspoon vegetable oil
1 16-ounce can chili beans
2 cups tomato sauce
2 cup tomato juice
1 garlic clove, minced
1 1.75-ounce envelope chili seasoning mix
1 10-ounce can diced tomatoes and green chilies
1 teaspoon sugar
Garnishes — sour cream, shredded cheddar cheese
Cook onion, bell pepper, ground turkey and sausage in hot oil in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Add chili beans and next 6 ingredients to Dutch oven; bring to a boil, stirring frequently. Reduce heat, and simmer 30 minutes, stirring occasionally. Garnish each serving if desired.
So Quick Seafood Chowder
12 ounces fresh or frozen orange roughy fillets, thawed
1/2 of a 24-ounce package frozen hash brown with onions and peppers
1 12-ounce can evaporated milk
1 10 3/4-ounce can cream of potato soup undiluted
1/4 cup bacon bits
2 teaspoons chopped fresh dill or 3/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 2-ounce jar diced pimientos, drained
Cut fish fillets into 1-inch pieces. Bring hash browns to a boil in 1 cup water in a large saucepan. Reduce heat to low, cover, and simmer 5 minutes or until tender. Stir in evaporated milk and next 5 ingredients return to a boil. Add fish and pimientos, cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Serve immediately. I used Ore-Ida Potatoes O Brien and Hormel Real Bacon Bits.
Potato Vegetable Chowder
2 tablespoons vegetable oil
1 cup chopped onion
3 tablespoon all-purpose flour
2 cups milk
1 10 3/4-ounce can chicken broth
1 10-ounce package frozen chopped broccoli, thawed
1/2 of a 32-ounce package frozen southern style hash browns (4 cups)
1 8 1/4-ounce can sliced carrots, rinsed and drained
1 cup (4 ounces) shredded sharp cheddar cheese
3/4 teaspoon salt
1/2 teaspoon pepper
Heat oil in a Dutch oven over medium high heat. Add onion and sauté until tender. Add flour and cook, whisking constantly, 1 minute. Whisk in 1 cup milk and chicken broth until blended. Stir in remaining 1 cup milk, broccoli, hash browns and carrots, cook over medium heat 7 minutes. Stir in 1 cup cheese, salt and pepper, Cook 5 minutes.
All American Burgers
1 pound lean ground beef
1/4 cup spicy ketchup
1 tablespoon Montreal steak seasoning
1 teaspoon Worcestershire sauce
4 1-ounce cheddar or American cheese slices
4 hamburger buns
Toppings — lettuce leaves, tomato slices, pickles, ketchup
Preheat grill to medium heat. Gently combine first 4 ingredients in a large bowl. Shape mixture into 4 patties. Grill, covered with grill lid, over medium heat for 4 to 6 minutes on each side or until beef is not longer pink in center, topping each burger with 1 cheese slice during last minute of cooking. Grill buns, cut side down for 30 seconds. Remove from grill and place burgers on bottoms halves of buns, top with remaining bun halves serve with toppings.
Easy Brunswick Stew
3 pounds shredded cooked pork
4 cups frozen cubed hash brown potatoes
3 14 1/2-ounce cans diced tomatoes with garlic and onions
1 14 1/2-ounce can whole kernel can, drained
1 14 1/2-ounce can cream style corn
1/4 cup barbecue sauce
1 tablespoon hot sauce
1 1/2 teaspoons salt
1 teaspoon pepper
2 cups frozen Lima beans (optional)
Stir together shredded pork, 4 cups water and next eight ingredients, and if desired, Lima beans, in a 6-quart stockpot. Bring mixture to a boil. Cover; reduce heat, and simmer, stirring often for 45 minutes.
Easy Texas Chili
1 pound ground round
1 cup chopped onion
1 teaspoon minced garlic
1 16-ounce can chili hot beans, drained
1 6-ounce can tomato paste
1 tablespoon chili powder
Combine first three ingredients in a Dutch oven; cook until beef is browned, stirring until it crumbles. Add beans, tomato paste, 1 1/2 cups water and chili powder, cover, reduce heat and simmer 15 minutes, stirring occasionally.
1 16-ounce bottle Thousand Island dressing
18 rye bread slices
12 Swiss cheese slices
2 cups canned sauerkraut, drained
2 pounds corned beef, thinly sliced
Pimiento stuffed olives, optional
Spread 1 1/2 cups dressing evenly on 1 side of 12 bread slices. Layer 1 cheese, 2 heaping tablespoons sauerkraut and about 4 sliced corned beef over each prepared bread slice. Stack bread to make six two-layer sandwiches. Spread 1 side of each of the remaining 6 slices with remaining dressing and place dressing sides down on sandwiches. Spread butter over top of each sandwich. Place sandwiches, buttered sides down, on a moderately hot griddle or skillet. Cook until bread is golden. Spread butter on ungrilled sides of sandwiches, turn carefully and cook until bread is golden. Skewer olives on wooden picks. And secure sandwiches with wooden picks.
32 bite-size frozen meatballs
1 9-ounce jar orange chutney
1 cup chicken broth
16 fresh dinner rolls
1 16-ounce jar sweet hot pickle sandwich relish
Stir together first 3 ingredients in a medium saucepan. Bring to a boil over medium high heat, reduce heat to low, and simmer stirring occasionally 25 to 30 minutes. Cut rolls vertically through top cutting to but not through bottom. Place 2 meatballs in each roll. Top with desired amount of relish.
Super Simple Sloppy Joes
1 1/2 pounds lean ground beef
1 14 1/2-ounce can diced tomatoes, undrained
1 1/4 cups ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
8 hamburger buns
Cook ground beef in a large skillet over medium high heat, stirring until it crumbles and is no longer pink, drain well. Return cooked beef to skillet. Stir in tomatoes and next 3 ingredients. Reduce heat to low and simmer 15 minutes or until thickened. Serve mixture on toasted buns with pickles.
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