Week 21 Recipes

Swedish Meatballs
This is a quick recipe that uses items normally found in my pantry/freezer.

1 beef bouillion cube
1/2 cup water
1 can Cream of Mushroom Soup
1/4 cup milk
1 Tablespoon dried, minced onion
3 Tablespoons sour cream
15-20 Make-Ahead Meatballs (frozen)

Dissolve beef bouillion cube in 1/2 cup warm water. In a saucepan over medium-high heat, combine soup, bouillion-water and 1/4 milk. Stir until smooth. If you would like a thinner or thicker consistency, make that adjustment to the milk. Add dried onion and bring to a simmer. Toss in frozen meatballs, cover and simmer on low, stirring often.

Meanwhile, make your rice or egg noodles. After about 10 minutes, check one meatball to see if it is warmed all the way through. When meatballs are warmed, add sour cream and stir to combine. Serve over rice or egg noodles.



Magic 6 Chicken Tortilla SoupAnother recipe using ingredients commonly found in my pantry & fridge. It gets its name because it uses 6 cans of food and 6 corn tortillas.

1 (15-0z) can corn, drained
1 (15-oz) can black beans, drained & rinsed
2 (14.5-oz) can chicken broth
1 (10 or 14.5-oz) can chunk chicken, drained & rinsed
1 (14.5-oz) can diced tomatoes, do not drain
1/2 cup Salsa (your favorite)
1/4 cup chopped onion
6 (6-inch) corn tortillas, diced
Cumin
Chili Powder
Salt & Pepper

Add all canned items to a large pot. Add salsa and onions, then bring to a simmer. Dice corn tortillas and add. Let soup simmer for 15 minutes. The tortilla bits will dissolve and thicken soup. Be sure to stir every few minutes.

When tortillas are dissolved, taste soup. Add Cumin, Chili Powder, Salt and Pepper to taste. (The amounts will vary depending on which salsa you use, and your taste preferences.)

Serving options: tortilla chips, fresh cilantro, sour cream, avocado slices, olives, grated cheddar.

note: When I use canned chicken, I drain and rinse it to reduce the "questionables" that might remain, including any preservatives and sodium.