Creamy Minestrone

Ingredients:
1 lb ground beef or Ground Sausage or both
8 tablespoons butter
1 1/2 cups chopped onions
4 (14 ounce) cans chicken broth
4 (15 ounce) cans mixed vegetables, with liquid (I used fresh cut vegetables)
2 (16 ounce) cans kidney beans, with liquid
2 (14.5 ounce) cans whole peeled tomatoes,with liquid
1 (16 ounce) package frozen chopped spinach
2 tablespoons tomato paste
4 1/4 teaspoons garlic powder
4 teaspoons dried parsley
1 teaspoon salt (or more to taste)
1 teaspoon ground black pepper
1 teaspoon dried basil
1 cup uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup canned garbanzo beans, drained
4 cups heavy cream
1/2 cup grated Parmesan cheese for topping

Directions:
1. In a large stock pot over medium heat, stir and cook onions in butter until soft. Add ground beef/Sausage and cook until browned. Add broth, mixed vegetables, kidney beans, tomatoes, spinach, and tomato paste; simmer gently for 1 1/2 hours.
2. Using a slotted spoon, remove about half of the vegetables to a blender or food processor, reserving liquid in stock pot. Puree the vegetables until smooth and return them to stock pot. (I left the vegetables chunky)
3. Stir in garlic powder, parsley, salt, pepper, basil, macaroni, 1/2 cup of Parmesan cheese, garbanzo beans, and heavy cream; cook for 1/2 hour, stirring frequently. Pour into bowls and sprinkle with additional Parmesan cheese.

Chicken Noodle Soup

• 32 ounces, fluid Chicken Or Turkey Broth
• 16 ounces, fluid Water
• 5 whole Boneless Skinless Chicken Breast
• 1 whole Medium Yellow Onion
• 5 stalks Celery
• 2 bags (20 Oz. Bag) Frozen Crinkle Cut Carrots
• 1 teaspoon Dried Sage
• 2 Tablespoons Fresh Parsley
• 2 whole Bay Leaves
• 1 teaspoon Salt
• 2 teaspoons Pepper
• Egg Noodles, If Serving Immediately

Preparation Instructions

Heat broth and water in a large stock pot to a boil. Add chicken breast and cook through. Reduce broth to a simmer. Take the chicken breast out and let cool completely, then shred with two forks. Add chicken back to the broth.
Add onion, celery, carrots all herbs, spices and seasonings. Leave on a low simmer and cover with a lid. Simmer for 1 hour. Add the egg noddles in the last 15 minutes, if you will be serving the soup that night and not freezing it.

For any of the soup that was getting frozen, just omit the noodles from the containers.When reheating the soup, add the egg noodles and cook for 12-15 minutes.

Beef Carnitas

Beef Carnitas

Ingredients

• 4 pounds chuck roast
• 1 (4 ounce) can green chile peppers, chopped
• 2 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• salt to taste

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
3. Totally wrap the meat in the foil and place in a roasting pan.
4. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

Asian Beef with Snow Peas

Asian Beef with Snow Peas

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1 pound beef round steak, cut into thin strips
• 8 ounces snow peas

Directions

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately