Easy and Quick Recipes

Ingredients 3 cups water 1 tablespoon chicken bouillon granule 8 ounces wide egg noodles 1 cup frozen peas and carrot 1/3 cup chopped onion 1 (10 1/2 ounce) can cream of mushroom soup or 1 (10 1/2 ounce) can cream of chicken soup 1 cup shredded cheddar cheese 1/2 cup milk 10 ounces cooked chicken (canned is fine) 1/4 teaspoon ground black pepper Directions Bring water and bouillon to a boil in a large saucepan. Stir in uncooked noodles, then cover and simmer for 5 minutes, stirring occasionally. Add vegetables and onion, cover and simmer 5 minutes or until noodles are tender and most liquid is absorbed. Add soup, cheese and milk, mix well. Stir in chicken and pepper, heat through.

Ingredients 2 tablespoons vegetable oil 2 onions, chopped 4 cloves garlic, minced 1 (28 ounce) can stewed tomatoes 3 cups chicken stock 1/4 cup tomato paste 1/4 teaspoon pepper Directions Heat oil in saucepan, over medium heat. Cook onions and garlic until softened. Add tomatoes, stock, tomato paste and pepper. Bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using immersion blender or food processor, puree (optional).

Ingredients 1 (14 ounce) can beef broth 1 (14 1/2 ounce) can diced tomatoes with onion and garlic or 1 (14 1/2 ounce) can Italian-style stewed tomatoes 1 1/2 cups water 1/2 teaspoon italian seasoning, crushed 8 ounces packages frozen italian style cooked meatballs, or your own from the freezer,about 8 1/2 cup small dry pasta, such as ditalini or 1/2 cup orzo pasta (elbows are ok) 1 cup loose pack, frozen mixed vegetables 1 tablespoon finely shredded parmesan cheese or 1 tablespoon grated parmesan cheese Directions Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling. Add meatballs, pasta and frozen veggies. Return to boiling, reduce heat. Simmer covered, about 10 minutes or till pasta and veggies are tender. Ladle soup into bowls and sprinkle with cheese.

Ingredients 1 tablespoon olive oil 2 carrots, chopped 1 large onion, finely chopped 4 1/2 cups vegetable stock 1 (14 ounce) can chopped tomatoes 7 ounces frozen peas (or rinsed canned beans) 9 ounces fresh filled tortellini (choose non meat filling for a vegetarian soup ) 1/2 cup basil leaves (optional) grated parmesan cheese Directions Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 minutes Add the peas or beans with 5 mins to go. Once veggies are tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Ingredients 1/2 cup butter, divided 6 skinned and boned chicken breasts 3 shallots, chopped 2 garlic cloves, minced 1 pound assorted fresh mushrooms, coarsely chopped 1/4 cup sherry 3 tablespoons all-purpose flour 2 (14-oz.) cans chicken broth 1 (6-oz.) package long-grain and wild rice mix 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh sage 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup sliced toasted almonds Garnish: fresh sage leaves Preparation 1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean. 2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mus...

Ingredients 2 onions, chopped 1 tablespoon olive oil 6 cups chicken broth 6 15 1/2-oz. cans Great Northern beans, drained and rinsed 3 5-oz. cans chicken, drained 2 4-oz. cans diced green chiles 2 teaspoons ground cumin 1 teaspoon garlic powder 1 1/2 teaspoon dried oregano 1/4 teaspoon white pepper 1 12-oz. container sour cream 3 cups shredded Monterey Jack cheese Preparation In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Yield: Serves 16 to 20

Ingredients 50 large marshmallows 1/3 cup butter or margarine 20 cups freshly popped popcorn 2 cups teddy bear-shaped chocolate graham cracker cookies 2 1/2 cups candy corn Vegetable cooking spray Preparation 1. Combine marshmallows and butter in a Dutch oven. Cook over medium-low heat until melted and smooth, stirring occasionally. Remove from heat. 2. Combine popcorn and graham cracker cookies in a big bowl. Pour marshmallow mixture over popcorn mixture, tossing to coat. Stir in candy corn. Spray hands with cooking spray, and shape popcorn mixture into 3-inch balls, pressing together firmly. Cool on wax paper. Wrap balls in plastic wrap. Store in an airtight container up to 3 days. Yield: Makes 20 popcorn balls (serving size: 1 popcorn ball)