Grilled cheese and soup - nm
Posted By: MT4eight on 2007-07-23
In Reply to: What's for dinner tonight? - Becky nm
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Wow..we always had grilled cheese too! Thanks for posting..sm
It is very hard to go to all the places that I once shared with my mom. I am trying to keep her in my heart and do all the fun and memorable things with my daughters. Everything I do seems to bring her close to my heart.. and makes me cry for her. Thanks again for posting. Take Care.
ah yes, fried spam on grilled cheese!
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Got an cheese and cream of whatever soup
when you first said rice I was thinking white, but this may work anyway.
A few of us posted not too long ago that we have similar recipes with slight variations for a mac and cheese/tuna recipe -- simple, you just make the boxed macaroni and cheese as usual and add the cream of (I use chicken, could be celery, mushroom, whatever) and flake the tuna with a fork and add . . . could work with rice also, you just wouldn't have that lovely powdered cheese mix and would have to make your own cheese sauce.
I have also made tuna patties before with canned tuna (like salmon patties). I like the salmon patties better, but the tuna patties were certainly edible (anything fried is pretty much edible, right?), and have the rice as a side dish.
Beef stew for the meat eaters and broccoli/cheese soup for the veg heads. nm
n
Hamburger soup and sausage soup
Pretend you're making vegetable soup. Throw in whatever you want for veggies (corn, green beans, carrots, onions, potatoes), a can of tomatoes or tomato juice. Add 1 pound of browned, drained hamburger and beef broth in place of water.
For the sausage soup, brown a pound of sliced SMOKED sausage, add some water and scrap the bottom of the pan. Add your veggies and chicken or vegetable broth (the harder it's smoked, the better).
I usually use frozen mixed veggies and just add a few potatoes if I feel like it or if I'm in a hurry and simmer for 30 minutes.
I make large batches and freeze all but enough for a meal. You can season with your favorite seasons. I usually use garlic and pepper and a bit of cumin to make them smokier.
We usually have just cheese or cheese spread & crackers out (nm)
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Grilled ckn
To help with the dryness, try marinating the breasts for at least 30 mins. - more time is better - before grilling. Don't overcook them - it will turn your kids off on eating chicken. Press them with a fork and when the juice runs clear, they are cooked. It doesn't take long.
As far as marinating, you can make your own, or use salad dressing. I love to use Italian dressing as a marinate for chicken - just poke some holes in the breast with a fork, put it in a plastic zip lock bag and pour on the marinate.
Also, for more flavor on your indoor open grill, can you try mesquite briquets? I think you can also get mesquite flavored seasoning for grilling.
Have fun and bon appetit!
Grilled boneless chicken - sm
marinated in low fat italian dressing. Slap it on the George Foreman grill and done in minutes. Sometimes cut them up and toss in a salad. Other times just the chicken, stealing a bite here and there as I work.
When I feel like a change of pace, I dip the chicken in milk and dust it with powdered ranch dressing mix, then grill.
thriller. grilled or fried?
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grilled romaine lettuce
slice in half - olive oil, lemon juice, salt, grill 2 minutes each side, sprinkle with parmesean. I was surprised how good it was!
Help with Grilled Chicken / Indoor grilling please
Ok, so I am really bad at cooking. We eat out most of the time, but I want to change that because I know it's not healthy and it's very expensive. My kids (ages 4 and 5) really like grilled chicken breast, but I have no idea how to make it!
I bought an indoor grill....actually I bought two. I have one of the George Foreman type contact grills and I also got an indoor open grill. I tried making chicken breasts last night, but they didn't taste that good. I don't know what seasoning would be good to use.
So can anyone help me out here? How can I make a delicious chicken breast on the indoor grill? I use boneless skinless breasts. I also usually end up over-cooking them for fear of eating raw chicken - and then they dry out 
Any advice is appreciated. Would also appreciate some advice on making good steaks on the indoor grill. What cut of steak? Seasoning? HELP!!!! 
Grilled - I Dream of Jeanie or Bewitched. nm
Hi!
grilled-----scented candles, sweet or fruity
Grilled rib steak, shrimp scampi, asparagus and green salad...
I'm getting hungry just seeing the steaks marinating, lol!
I'm very blessed...my SO is a gourmet cook. We rarely eat out because what he can prepare at home tastes much better than anything we could get at a restaurant and costs half as much to prepare.
Geez, it's only 1 o'clock...hope the time passes quickly til dinner!!!
The Soup
For any of you who don't watch this show you should. It's one of the funniest shows. I just pulled myself up off the floor from laughing so hard....
Guy goes to the ER (think his girlfriend and he had a fight and she injured his foot). Needless to say this guy is not one of the brightest on the blocks, but here's the conversation (he's filling out the questionnaire) in the triage area.
Mariital Status: Guy says "martial status?" - nurse says "marital status". Guy says "definitely single"
Guy says "Mode of transportation?". Nurse says "how did you get here". Guy says (I think to the person who brought him in). "Was it a chevy or a ford".
AHAAAAA HA HA HA 
For my squash soup (sm)
I'm sorry this is going to sound not professional, but I cook by taste.
I take 3-4 pounds of acorn squash, pumpkin, etc., whatever squash I have around. (I have been known to use a sweet potato as well.) Roast them up for an hour or until you can gut them. Put the seeds in the oven to roast for whoever eats roasted seeds. :)
Puree those up until smooth. Then you want about 3-4 cups chicken broth or bouillon to thin it out to your preferred thickness.
In the meantime, I've been cooking up about 7 slices of bacon more or less or maybe a few slices of canadian bacon, whatever you have on hand. When those are all crisped up and some grease drained(and I cut my bacon up precooking), throw in a finely chopped onion with a little bit of salt and sweat them until translucent.
When that's done, throw the bacon and onion into the soup. Salt and pepper (freshly ground, please!) to taste. Your final herb is sage. If you have fresh, go with around 4 teaspoons. If you have dried like my un-green thumb has, use around 1-1/4 teaspoon dried. Throw that in, stir it in, and make a big decision whether you want the soup completely smooth or if you're lazy like me and don't mind the chunks of onion and bacon.
Heat to serving temperature and eat. It's a simple soup and really pretty healthy. It also freezes exceptionally well. I could eat it for every meal.
Hope that was okay--sometimes I'm clear as mud.
soup/zupatta
That soup sounds delicious! Not professional!??!! Are you kidding? ...Your MA and grandma did everything with a pinch of this or a dash of that....I copied your recipe and plan to make it (probably not as well as you do though).
Waste not, want not....I'm glad to see somebody putting up food/canning/freezing....been doing it for years.....
Lived in a very rural area (gravel roads) where it was a 17 mile one-way trip to the grocery store......If anyone needed bread, butter, meat, veggies or anything else, they could come stop by and get it out of my deep freezer and visa versa. We all helped each other out. It used to be called community....
chicken soup does!
and if you make it thicker and put a pie crust lid on it you can make home-made (much healthier in my book) pot pies easily. i would just advise rice instead of pasta...the pasta can lose its texture during thawing sometimes. a beef roast with potatoes and all freezes well too. I usually make a double batch of both of these and put one in the freezer. Same with lasagne. :)
chicken soup
Good ol' "Jewish penicillin" - chicken soup. Use leftover chicken or steamed chicken thighs or breasts if no leftovers are available. Use Swansons natural chicken broth (no sodium) but can use bullion, but it contains a lot of sodium. Use about a quart or more of natural chicken broth. I like to use baby carrots whole, but can certainly use sliced carrots. Season with lots of minced garlic and a little dill weed (maybe a teaspoon). I slice in a couple of things of celery or sliced celery hearts with leaves. I sometimes add noodles, or rice, sometimes I use a package of frozen mixed vegetables which are really terrific, depending on what I have available and what type of soup my family wants. Add some white pepper, not black pepper. Simmer until carrots and celery are soft. If using pasta or rice, add that last, otherwise it soaks up too much broth and gets soggy. My family would eat this even if they were sick and nothing else appealed to them, that is why I call it "Jewish penicillin." This is a Jewish mama's recipe. Enjoy - it is so simple and so delicious not to mention nutritious and healthy. Note: Never let your chicken leftovers go to waste - make a pot of chicken soup!
tuna and soup
I use to make it like that but added mac and cheese to it. My children loved it.
...If it seems like too much soup for the sauce, then just leave
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homemade chicken soup here
Teenage son just walked in and said, Oh, good. We get to eat tonight. LOL. Guess he is tired of take-out.
I can't watch CSI Miami because of The Soup
plus the men are sexier on Vegas!!!
Has anyone ever tried the cabbage soup diet and if so
did you stay on it longer than a week, what sort of weight did you lose, tell me how you varied the soup, did you use herbs, etc. to change the taste, etc. Oh before being flamed for the staying on more than a week, know it says to stay on only a week but others probably did not go along with this. Thanks everyone!
Cabbage soup diet
I first read about this diet about 35 years ago, as it was published in a popular womans' magazine. So, it has been around a long time. I tried it for a week, lost 5 pounds, gained back the weight as soon as I started eating regular food again. I decided that it is a good side dish as part of a well-balanced reducing diet. But, it can never work as the only food that I eat on a daily basis. For one thing, I have to have sufficient protein or my diet doesn't last long. And what I really want is a plan for life that will help me maintain a good weight once I reach it, without feeling deprived. I find that canned tuna fish is a good "diet" food because of being low in fat and pretty high in protein and convenient. Any fish is good as far as that goes.
The soup will simmer until dinner so
hopefully they will soften up by then. Thanks! I also freeze bananas as well. I was so glad when I heard about that tip.
I love the soup with Joel
and Lou!!
Bakes potato soup
I like to make baked potato soup. Bake 3 large potatoes or 4-5 small ones. Cut them in half, cool slightly, then scoop out the middle. While they are baking I takes some time to heat up some chicken stock with a bay leaf, garlic, black pepper, a little time. Sometimes I use boulion (sp?) if I don't have stock. Add potatoes to this. Heat to boil. Puree if you want or leave chunky. Add milk and cornstarch if you like it thicker or sometimes I use potato buds to thicken it. The amount of milk/chicken stock, etc. depends on how much fat you want. I used to use almost full milk or heavy cream but not any more. I just use enough to make it creamy now. Put in bowls and top with cheddar cheese and bacon. Sour cream doesn't work well. Really easy and quick (can "bake" the potatoes in the microwave if you want). I find that kids love it if you call it cheese and bacon soup. lol Usually for the bacon, I don't cook a new package but instead when I cook bacon for breakfast, etc. I save 2 or 3 pieces in the freezer each time. Then when I want some for soup, green beans, or salads it is available.
Mexican Chicken soup
Ingredients
2 tablespoons canola oil
1 medium onion, chopped
1 medium rib celery, chopped
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
6 cups chicken broth, low-sodium canned
1/4 cup canned green chiles
1 (15 1/2-ounce) can posole, drained or frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped
1 teaspoon dried oregano
1 cup cooked skinless shredded chicken breast (about 4 ounces)
1/4 cup chopped fresh cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper
Directions
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
I normally buy 2 of the already roasted chickens at the store (Wal-mart) and eat most of one chicken for dinner and then use the leftovers as well as the next chicken for the soup, I know that is more chicken than what is called for, but it just really makes for a wonderful soup. I don't always have cilantro on hand so I usually leave that out. Also, for the whole tomatoes, I usually use a large can of crushed tomatoes. Sometimes the soup is a little to thin so I might throw in a handful of instant rice. My family can't get enough of it.
looks like an old fashion soup line to me
http://www.yahoo.com/s/1025202
Try the cream of mushroom soup......sm
in the mac and cheese and stir in a can of tuna. Very yummy! I haven't tried the chicken or celery cream soups but they sound good, too.
Add a can of cream of mushroom soup.......... sm
to that tuna mac and you'll think you've died and gone to heaven!
I have a big canner of veggie soup cooking
and it smells yummy. Tonight is a parade in town and dinner at my parent's. Not sure about tomorrow. Church and then who knows. I have 2 movies to watch from Netflix and a newsletter to get ready to mail.
Post Your Favorite Soup Recipe Please
Now that the weather is turning chilly in some areas (mine included) soup sounds wonderful!
Would you all please post your favorite soup recipes -- thanks!!
Or just freeze to use in soup or sloppy joes down the road. nm
b
The guys in my family have a chili/soup cookoff
so the women don't have to do much except enjoy. I like the below poster mainly enjoy the commercials. This year is a little more special becuase one of the Giants graduated just a few years ago from the high school my children now attend. I can still remember constantly hearing his name at all the high school football games.
Posted about cabbage soup diet earlier
I made the soup yesterday and along with what it calls for added additional bellpeppers, garlic, lots, coriander (spelling?), parsley and both chunked up tomatoes and whole tomatoes. It is absolutely delicious and filling. Ok, not even 11 a.m. yet and I cooked some turnip greens this morning and ate some already (today is the vegetable and soup day). This diet is being used as a bridge for me as next week when I am not supposed to be on the diet, I have been setting up meals such as fish, lean meats and loads of vegetables, not fried for this week coming up. I had tried this diet some years back and like 1 of the posters, found it completely unpalatable but then again did not try the various spices like I have this time. Hope I am on my way to the XXXX amount of weight I need to lose!!
Love sage in a squash soup, but no meat here. Blend in some
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Can't you pack hot stuff in a thermos? Chili, soup, stew,
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Got a soup kitchen or church mission that serves lunch daily?
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tator tots, burger, green beans, cream of mush soup
Brown a pound of ground beef with your favorite seasons.
In baking dish put a layer of tater tots, then take a can of french style green beans (all liquid removed) and layer over top of tots, then burger and top with cream of mushroom soup diluted with milk so its thin enough and creamy. Bake until tator tots cooked.
String bean casserole made with that goopy canned cream of mushroom soup!
nm
mac 'n cheese
Here's the one I use...it's yummy...enjoy!
1 box, about 8 ounces or so, of elbow mac noodles
shredded cheese (I use the 4 cheese blend usually) about 2 cups...
1 small can evaporated milk
1 can cheddar cheese soup
1 egg
salt & pepper
Preheat oven to 350 degrees. Cook noodles until mostly done, but not all the way;drain. Mix in a large bowl the cheddar cheese soup, evaporated milk, and egg. Add salt and pepper to taste. Add the noodles in with the soup mixture (I usually cool my noodles a bit before adding by running under cool water for a minute or 2). Don't add too many noodles or the mac 'n cheese will be dry.
Spray a round, deep casserole dish with nonstick spray. Add a layer of noodle mix, top with cheese; repeat with another layer of noodle mix and top with remaining cheese. Don't skimp on the cheese either! Add about a cup to each layer, depending on how much you like cheese (we love it)! Bake for about 30 minutes or until the cheese is melted and the casserole is bubbly.
It's seriously delicious. It's the only recipe my whole family uses for mac 'n cheese!
mac/cheese
Try adding some dry mustard. It was in one recipe I had and it really helped.
Cheese
any and all kinds
Mac&Cheese
LOL, I made homemade mac and cheese a couple times and the kids didn't like it! But they love the Kraft. My 12 yo niece recently told us that when she was little she though Grandma made the best mac and cheese in the world. Yep, it was Kraft in the box. I wouldn't sweat it. In our family we just always make mac and cheese for the little kids and they're happy.
mac & cheese
Cook 1 lb macaroni according to directions on box and put in crock pot.
Add one stick margarine.
Add 1/2 lb white American cheese.
Add 1/2 lb Cooper Sharp cheese.
Add 1 quart milk.
Add salt and pepper to taste.
Warm in crock pot at least 4 hours (2 on high and then 2 on low).
Unfortunately . . . Mac and Cheese out of a box :)
I can't cook. I had never even cooked before (except warmed up left overs in the microwave). I cooked mac and cheese out of the box, but left the burner on (high) after getting rid of the water and half the noodles stuck to the bottom of the pan. It was a disaster. Needless to say . . . my husband cooks most the time now (though I have learned how to cook in the meantime).
mac n cheese
The best frozen mac and cheese is from Trader Joe's. It's absolutely decadent! Don't be fooled by the fact that it's frozen. Yum.
tell her to get mac&cheese or another side--sm
she doesn't HAVE to eat mashed potatoes. Pizza gets tiring all the time. She may be nice, but she doesn't sound very flexible. Enjoy whatever you decide on. have fun!
...instead as I had no cheese, though. Pumpkin it is! :) nm
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