Cheesy Tomato Soup

from FAMILY DAY CARE NEWS published by the Illinois Child Care Bureau, January, 2003

 

Tomato-Soup1Ingredients

2 (10.7 oz) cans condensed tomato soup
2 ½ cups of 1% milk
½ cup finely shredded cheddar cheese
½ cup shredded mozzarella cheese

Instructions

  1. Pour tomato soup into a large pot.
  2. Add milk.
  3. Stir over medium heat until well mixed and heated through.
  4. Remove from heat and add cheese, stirring until melted.

Servings:  5

Chicken and Apple Stir Fry

From the University of Illinois Extension Program

Ingredients
1 medium Golden Delicious apple – cored and thinly sliced
½ cup onions – chopped
1 cup carrots – thinly sliced
1 pound boneless and skinless chicken breast – cubed
2 cups cooked brown rice (instant)
2 TB olive oil
1 cup frozen Chinese pea pods

Instructions

  1. In a non-stick skillet, stir-fry cubed chicken breast in 1 TB of olive oil until lightly browned.  Remove from skillet.
  2. In the same skillet, stir-fry onion, carrots, and 1 TB olive oil until carrots are tender.
  3. Stir in pea pods and 1 TB water; stir-fry for 2 minutes.
  4. Remove from heat, stir in apples.
  5. Add to chicken, serve hot over cooked rice.

4 servings

Cheesy Potato Soup

Recipe provided by Jennifer Newell of Newell Day Care Home

Ingredients:
6 medium potatoes, peeled and chopped (6 cups)
2 1/2 cups water
1/2 cup chopped onion
2 tsp. instant chicken bouillon granules
1/4 tsp. ground black pepper
1 1/2 cups shredded American Cheese
1 – 12oz. can evaporated milk
Crumbled, cooked bacon (optional)
Snipped fresh chives (optional)

Instructions:
In a 3 1/2 or 4 qt. slow cooker, combine potatoes, water, onion, bouillon granules, and pepper.

Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

Stir cheese and milk into mixture in cooker.

Cover; cook on low-heat setting for 1 hour more or on high-heat setting for 30 minutes more.

For a thicker soup, mash potatoes slightly. If you like, sprinkle each serving with bacon and chives.

Makes 4 main-dish or 6 side-dish servings.

For 5- to 6- quart slow cooker: Use 8 medium potatoes, 4 cups water, 3/4 cup chopped onion, 1 tbsp. instant chicken bouillon granules, 1/4 tsp. pepper, 2 cups shredded American Cheese, and 1- 12oz. can evaporated milk. Prepare as directed. Makes 6 main-dish or 8 to 10 side-dish servings.

Creamy Chicken & Noodles

Recipe provided by Jennifer Newell of Newell Day Care Home

Ingredients
3 to 4 boneless skinless chicken breasts
2- 10 3/4 oz. cans cream of chicken soup
1/2 c. butter, sliced (optional- good without butter added)
4- 10 1/2 oz. cans chicken broth
24-oz. pkg. frozen egg noodles

Instructions
Combine chicken breast, cream of chicken soup, butter, and chicken broth  in a slow cooker.

Cover and cook on the low setting for 8 hours.

One hour before serving, remove chicken, shred and return to slow cooker.

Stir in frozen egg noodles; cover and cook on the low setting for one hour.

Serves 4 to 6.

Oatmeal Pancakes

Recipe provided by Jana Conev

Ingredients
2 cups oatmeal
2 cups buttermilk
3 eggs
1/3 cup vegetable oil
1/2 cup flour
1 tsp. sugar
2 tsp. baking soda
dash of cinnamon or nutmeg

Instructions
1.  Mix oatmeal, buttermilk and 3 eggs.

2.  Refrigerate overnight or 1 hour.

3.  Add vegetable oil, flour, sugar, baking soda and dash of cinnamon or nutmeg

4.   Mix batter

5.   Pour batter onto hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top.