Corn Chowder with Sausage

Ready in 35 minutes!

Ingredients:

• 6 cups peeled and cubed potatoes
• 1 teaspoon salt
• ½ teaspoon dried marjoram
• 3 cups water
• 1 pound pork sausage
• 1 onion chopped
• 1 can kennel corn
• 1 can creamed corn
• 1 can evaporated milk

Directions:

• Combine potatoes, salt, marjoram and water in a soup pot. Boil until potatoes are just tender.
• Brown sausage and onion in skillet over medium heat. Drain excess fat and add the potatoes.
• Stir in the cans of corn and the evaporated milk. Heat the combined goods in soup bowl and serve.

Simply Delicious Chili

Ready in 30 minutes!

Ingredients:

• 1 pound ground beef
• 1 onion chopped
• 1 can diced tomatoes
• 1 can tomato sauce
• 1 can kidney beans
• 1 can of corn
• 1 pinch chili powder
• 1 pinch garlic powder
• Salt and pepper to taste

Directions:

• In a large saucepan over medium heat, combine the beef and onion and sauté until the meat is browned and onion is tender. Add in the diced tomatoes, tomato sauce and beans.
• Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Chicken Tortilla Soup

Ready in 25 minutes!

Ingredients:

• 1 can whole kernel corn drained
• 2 can of Campbell’s cream of chicken soup
• 1 can chicken broth
• 1 can chicken chunked
• 1 can black beans
• 1 can diced tomatoes with green chili peppers drained

Directions:

• Open the cans of corn chicken broth, cream of chicken, chucked chicken, black beans and diced tomatoes with green peppers. Simmer over medium heat until chicken and soup is heated. Hint: If you like hot food add a teaspoon of chili powder!

BBQ Chicken Salad

Ready in 30 minutes!

Ingredients:

• 2 skinless, boneless chicken breast halved
• 1 head green leaf lettuces, rinsed and torn
• 1 fresh tomato, chopped
• 1 can kernel corn, drained
• 1 can of blacked beans, drained
• 1 can French-fried onions
• 1 avocado peeled and sliced
• ½ cup of ranch
• ½ cup of BBQ sauce

Directions:

• Oil a pan and grill the chicken over medium heat for about ten minutes, turning occasionally. Remove from heat and allow to cool.
• In a large bowl, mix the lettuce, tomato, corn black beans and avocado. Top with grilled chicken and French-fried onions.
• In a small mix ranch and BBQ sauce. Serve on the side or toss in the salad.

Salmon Avocado Salad

Ready in 35 minutes!

Ingredients:

• 2 (6 ounce) salmon fillets
• ¼ cup melted butter
• Salt and pepper to taste
• 4 ounces of fresh mushrooms, sliced
• 12 grape tomatoes, halved
• 2 tablespoons olive oil divided
• 8 ounces leafed lettuces (or two bags of spring mix)
• 1 avocado- peeled pitted, and cubed
• 2 teaspoons cilantro
• 2 tablespoons distilled white vinegar
• Feta cheese

Directions:

• Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with butter. Season with salt and pepper. Broil 15 minutes, or until fish flakes with fork.
• Melt the remaining butter in a skillet over medium heat and sauté the mushrooms until tender.
• Place tomatoes in a bowl and drizzle 1 teaspoon of olive oil. Season with salt and pepper.
• In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, and cilantro. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle on feta cheese to serve. 

Chicken Salad

Ready in 30 minutes!

Ingredients:

• 1 cup chopped celery
• 2 chicken breast cooked, diced and chilled
• 3 cups sliced seedless grapes
• ½ cup toasted pecans
• 2 table spoons chopped parsley
• 1 teaspoon salt
• ½ cup mayonnaise
• ½ cup sour cream

Directions:

• Cook chicken over medium heat. Chop the chicken and give it time to cool.
• Combine all the ingredients above and stir thoroughly. Serve on your bread preference.

Back to Top