Chicken Noodle Soup

Ingredients:
2 1/2 lbs bone-in chicken thighs (or use precooked rotisserie chicken)
1 1/4 tsp pepper
1/2 tsp salt
1 Tbsp canola oil
1 onion, chopped
1 garlic clove, minced
10 cups chicken broth (use homemade or good quality, I like Pacific Foods)
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 tsp fresh thyme, minced (or 1/4 tsp dried thyme)
3 cups (about 8 oz) good quality egg noodles


Directions:
1. Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
2. Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Discard bay leaves.


Source: Taste of Home

Grilled Corn and Potato Chowder

Ingredients: (Serves 4-5)

1 pound small red potatoes, quartered

1 tablespoon salt, divided

3 tablespoons softened butter, divided

4 ears shucked corn

Cooking spray

3/4 cup finely chopped onion

1/8 teaspoon ground red pepper or red pepper flakes

3 cups reduced-fat milk

1/2 cup half-and-half

2 thyme sprigs

3 tablespoons finely chopped chives

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon freshly ground black pepper

4 strips of bacon, cooked and crumbled

Directions:

1. Preheat grill to medium-high heat.

2. Place a grill basket on grill.

3. Place potatoes and 2 teaspoons salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4-inch cubes.

4. Melt 1 tablespoon butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes until cooked and slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.

5. Melt remaining 2 tablespoons butter in a medium saucepan over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add remaining 1 teaspoon salt and red pepper; cook for 30 seconds, stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half-and-half, and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. 

6.  Top with thyme, chives and bacon bits and serve.

Source: myrecipes.com

Note: It works well to grill the corn and potatoes along with a different grilling meal earlier in the week.  Then just pull out the cooked corn and potatoes for a quick meal prep.

Butternut Squash Soup

Ingredients:

4 cups vegetable stock
4 cloves garlic, peeled and minced
2 carrots, peeled and diced
2 Granny Smith apples, cored and diced
2 medium butternut squash, peeled, seeded and diced
2 sprigs fresh sage (optional)
2 white onion, diced
1  teaspoon salt, or more to taste
1/2 teaspoon freshly-ground black pepper, or more to taste
pinch of ground cinnamon and nutmeg
pinch of cayenne pepper (opt)
1/2 cup coconut milk
(optional garnishes: extra coconut milk, extra cayenne, toasted pepitas)

Directions:

1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.
2. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.  Remove the sage sprigs.
3. Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt, pepper and cayenne if needed.
4. Serve warm, with optional garnishes if desired.

Source: Gimme Some Oven blog
*Note: This makes a double batch of soup so you can freeze half for another night!

Zuppa Toscana

Ingredients:
1 lb sweet Italian sausage
2 large russet baking potatoes, peeled and sliced
1 large onion, chopped
1⁄4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth
1 quart water
1 cup heavy whipping cream

Directions:
1. Brown sausage in your soup pot.
2. Add chicken broth and water to pot and stir.
3. Place onions, potatoes, and garlic in the pot.  Cook on medium heat until potatoes are done.  Add bacon.
4. Salt and pepper to taste.
5. Simmer for another 10 minutes.
6. Turn to low heat.  Add kale and cream.  Heat through and serve.

Source: food.com (Olive Garden copycat)

Irish Lamb Stew

Prep: 20 min
Cook: 2 hrs, 45 min
Serves: 5-6

Ingredients:
3/4 pound thickly sliced bacon, diced
3 pounds boneless lamb shoulder, cut into 2 inch pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
1-1/2 cloves garlic, minced
1/2 large onion, chopped
1/4 cup water
2 cups beef stock
1 teaspoon white sugar
2 cups diced carrots
1 large onion, diced
2 sm/med potatoes, diced
1/2 teaspoon dried thyme
1 bay leave
1/2 cup white wine

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion to skillet and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
4. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Source: allrecipes.com

Moroccan Chili

Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds ground lamb
Salt and freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1 lemon, zested and juiced
2 tablespoons Worcestershire sauce, eyeball it
1 (14-ounce) can tomato sauce
2 tablespoons butter
1 1/2 cups chicken stock
A handful golden raisins
4 apricots, chopped
1 1/2 cups couscous
3 to 4 tablespoons toasted pine nuts
A handful fresh parsley leaves, chopped
A handful fresh mint leaves, chopped
3 tablespoons finely chopped chives
8 pita breads, cut into wedgesfor scooping

Directions:
1. Preheat oven to 400 degrees F.
2. Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
3. Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
4. Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.

Source: Food Network (Rachael Ray)

Greek Chicken & Lemon Soup

Ingredients:

8 cups chicken stock (make stock from rotisserie chicken?)
3/4 cup orzo pasta
1/2 pound boneless skinless chicken breasts (or rotisserie chicken)
3 eggs
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
salt and white pepper to taste
2 tablespoons finely chopped parsley

Directions:

1. In a large saucepan, bring stock to a boil over medium heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes. Five minutes before pasta is done, add chicken.
2. Place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper.
3. Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.

Source: allrecipes.com

Boilermaker Tailgate Chili

Ingredients:

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans
1 (15 ounce) can kidney beans
1 (15 ounce) can white beans
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer (lager, amber or brown)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon white sugar
pinch cayenne pepper

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. (use high setting on the crock pot)
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Source: allrecipes.com

Turkey Lentil Chili

Ingredients:

2 cups dry lentils
2 quarts vegetable broth
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped
1 pound turkey sausage
2 tomatoes, peeled, seeded, and chopped
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
1/4 cup chopped fresh parsley for garnish

Directions:

1. Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
3. Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

Source: allrecipes.com

Tuscan Kale & White Bean Soup

Ingredients:

2 Tbsp EVOO
1 onion, chopped
6 carrots, sliced
Salt & pepper
4 garlic cloves, minced or microplaned
1 lb kielbasa, cut into bite-sized pieces
8 cups chicken broth
2 cans great northern beans, rinsed and drained
2 bay leaf
8 cups chopped kale (remove leaves from stems/center vein before chopping)
4 Tablespoons grated Parmesan cheese, plus more for garnish

Directions:

1. Heat oil in a large Dutch oven or soup pot over medium heat. Add carrots and onions then season with salt and pepper and cook until tender, about 5 minutes. Add garlic and cook for 30 seconds then add kielbasa and cook for 3 more minutes.
2. Add chicken broth, scraping the bottom of the pot to loosen brown bits, then add beans, Parmesan cheese rind, and bay leaf. Turn heat to high and bring to a boil. Stir in kale then place a lid on the pot, turn heat down to medium-low, and simmer until kale is tender, about 15 minutes. Stir in Parmesan cheese then taste and adjustment seasonings if necessary.
3. Remove bay leaf (Parmesan cheese rind can stay in – it will continue to flavor leftovers) then serve with additional Parmesan cheese sprinkled on top, if desired.

Source: Iowa Girl Eats