Chicken Curry Soup

I've been under the weather for the past few days with the typical winter cold and this was just what the doctor ordered. Very simple and simmers in your slow cooker until dinner time. I couldn't have asked for more on a day like today when I wasn't feeling like my usual self and needed something to make me feel better. My husband had about 3 bowls of "seconds"!

1 lb boneless, skinless Chicken Breasts
6 cups Chicken Broth
1 small Onion, chopped (or use 1 Tablespoon dried chopped onions)
1 Granny Smith Apple, peeled and diced
3 medium Red Potatoes, diced with skin on (you can peel if you like.) (Or you can use 2 medium baking potatoes instead)
3 Carrots, peeled and chopped
1 1/2 Tablespoon Curry Powder
1 teaspoon Salt
1/2 cup Rice (white or long grain)
1/2 cup Cream
1 Lemon

Add Chicken, broth, onion, apple, potatoes, carrots, curry powder and rice to slow cooker. Cook on Low for 6-8 hours or High for 3-4 hours. Shred the chicken breasts and add cream. When serving, sprinkle a little curry powder, salt/pepper to taste and a small amount of lemon juice over soup in bowl.

Classic Southern Style Beef Stew

When it is chilly outside I love this dish. We always ate our stew over rice but this is so good I love a big old warm bowl all by itself as well. I like my food well seasoned and flavorful, so be ready!

Olive oil
1/2 cup Flour
1 1/2 teaspoons Salt
1 1/2 teaspoons Pepper
1-2 Tablespoons Cajun seasoning
2 lbs Beef Stew Meat
1 Onion, chopped
4 cloves of Garlic, minced
2 cartons Beef stock (32 oz each)
4 1/2 cups Water
2 Tablespoons Beef Granules
1 teaspoon dried Thyme
1 teaspoon dried Basil
1 teaspoon Cajun seasoning
1 teaspoon Paprika
1/4 teaspoon Celery seed
3-4 Bay Leaves
1 lb Baby Carrots, cut into chunks
6 Red Potatoes (with skin), cut into 1 inch pieces
1/4 cup Milk
2 Tablespoons Corn Starch

In a bowl, combine flour, salt, pepper and 1-2 Tablespoons Cajun seasoning; stir to blend well. Pat meat dry and coat in flour mixture.

Heat olive oil in large skillet and sear meat in batches, placing them in a large pot as they are done. In same skillet you seared the meat, keep all of the drippings and add onion. Add more oil if needed. Cook until the onion starts to gain a golden color and stir in the garlic. Heat for about a minute and then add a small amount of beef stock to gather up the bits on the bottom of your skillet. Pour this into the pot with the waiting meat. Add remaining beef stock, water and beef granules; bring to boil. Add thyme, basil, Cajun seasoning, paprika, celery seed and bay leaves. Reduce heat and simmer for about 2 hours.

Add carrots and potatoes, bring back to a boil and cook for about 15-20 minutes. In a small bowl, mix together milk and corn starch until well blended; then add to the stew and stir. Cook another few minutes or until the carrots and potatoes are tender.

Traditional Lasagna

Wow. I never ate a lot of lasagna growing up, but with my love of Italian foods I had to take it on in my kitchen. I was shocked how good this recipe was. There is definitely truth behind people saying it is even better the next day. I like to assemble this and let it sit in my fridge overnight, then bake it in time for dinner. It allows its flavors to mingle and makes it "day two brilliant" the first time! There are non-onion-lovers in my family, so I use dried onion instead of raw chopped onion and there is never an onion issue. 1/3 cup fresh chopped onion = 1 tablespoon dried onion flakes.

1 lb ground Sweet Italian Sausage
3/4 lb Ground Beef
1/2 cup Onion, minced
2-3 cloves of Garlic, minced
1 (28oz) can Crushed Tomatoes
2 (6oz) cans Tomato Paste
2 (6.5) cans Tomato Sauce
1/2 cup water
2 Tablespoons Sugar
1 1/2 teaspoons dried Basil Leaves
1/2 teaspoon Fennel Seeds
1 teaspoon Italian Seasoning
1 Tablespoon Salt
1/4 teaspoon Black Pepper
4 Tablespoons fresh Parsley, chopped
12 Lasagna Noodles
16 oz Ricotta Cheese
1 Egg
1/2 teaspoon ground Nutmeg
1/2 teaspoon Salt
3/4 lb Mozzarella cheese slices
3/4 cup grated Parmesan Cheese

In a large pot or Dutch oven, cook sausage, ground beef, onion and garlic until meat is browned and cooked through. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 Tablespoon salt, pepper, and 2 Tablespoons parsley. Simmer for 1 1/2 hours, stirring occasionally.
Instead of cooking noodles, soak in very hot water for 30 minutes.
In a mixing bowl, combine Ricotta cheese with egg, 2 Tablespoon parsley, ground nutmeg, and 1/2 teaspoon salt.
Preheat oven to 375 degrees
In a 9x13 inch baking dish, spread 1 1/2 cups of the meat sauce in the bottom, evenly. Arrange 6 noodles lengthwise over meat sauce. Spread 1/2 of Ricotta mixture over noodles. Top with 1/3 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheeses.
Cover with foil that has been sprayed to prevent sticking and try not to let the foil touch the cheese. Bake for 25 minutes. Then, remove the foil and bake an additional 25 minutes. Cool for 10-15 minutes before serving.




When I have extra meat sauce I didn't put into my lasagna, I boil some macaroni noodles and mix with the sauce to make some YUMMY Beefaroni!