Because We Can - Fulltime RV'ing

Great Food! Compliments of Linda


Soups


Zach's Chili - added 3/09)

1 pound ground beef
1 onion, medium size, chopped
1 green pepper, chopped
1-2 teaspoons chili powder
1/2 teaspoon salt
1 can tomatoes, diced
1 can tomato sauce
1 can kidney beans

Saute in a skillet the ground beef, onion and green pepper until browned. Then add the remaining ingredients except the beans, simmer for at least an hour, then add the beans and continue to simmer another 15-20 minutes until the beans are heated.



White Chicken Chili (added 3/06)


8 servings

2 pounds skinless, boneless chicken breasts, cut into bite sized pieces
   (I use canned Chicken Breast (13 oz) from Sam's Club-works great)
2 cups chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon oregano
1 teaspoon ground coriander
2 (4.5 oz) cans chopped green chilies, undrained
1 cup water
2 (15.5 oz) cans cannellini (white kidney) beans, undrained (can also use navy beans)
1 (14 oz) can fat free, less sodium chicken broth
1/2 teaspoon hot pepper sauce

The following items are added to the top of the soup for garnish (if desired)
1 cup (4 oz) shredded Monterey Jack Cheese
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions

1.  Heat a large nonstick skillet over medium high heat.  Coat pan with cooking spray.  Add chicken to pan, cook 10 minutes or until browned, stirring frequently.  (you can omit this step if you use the canned chicken)
2.  Heat a large Dutch oven over medium high heat.  Coat pan with cooking spray.  Add onion to pan, saute 6 minutes or until tender, stirring frequently.  Stir in cumin, dried oregano and coriander, saute 1 minute.  Stir in chilies, reduce heat to low, and cook 10 minutes, partially covered.  Add the chicken, water, cannellini beans and broth, bring to a simmer.  Cover and simmer 20 minutes. Stir in hot sauce.  This soup is now ready to serve, ladle into bowls, sprinkle 2 tablespoons cheese, 1 tablespoon cilantro, and 1 tablespoon green onions if desired.  Enjoy!

Chicken Mushroom Stew (added 2/07)

Can be cooked in a crockpot or just on the stovetop. ( I did not bring a crockpot in the RV, so I use the top of the stove method)

1 pound ground chicken or chicken breasts (cut into 1” pieces)
2 Tablespoons olive oil
8 ounces fresh mushrooms, sliced
1 medium onion, diced
1 cup green pepper, diced
4 cloves garlic, minced
2 cans (15 oz) diced tomatoes
1 can (6 oz) tomato paste
¾ cup water
2 teaspoons salt
1 tablespoon Italian blend spices

1 cup whole wheat pasta

Garnish (if desired)
2 cups slightly chopped spinach
½ cup sour cream

Brown chicken (either ground or cubes) in 1 tablespoon olive oil in a large skillet or pan. Add to the same skillet or pan the remaining 1 tablespoon olive oil and sauté the mushrooms, onions, green pepper and garlic. Add the tomatoes, tomato paste, water and seasonings and cook for 4 hours (slow cooker), or simmer about an hour or until done in the skillet or pan.

Add the uncooked pasta, if desired, to the stew and cook until the pasta is done, about 30 minutes. You may need to add about a ½ cup of water, if the stew is too thick. If you choose to not add the pasta, at this point just go ahead and serve.

We like to serve this hearty stew on a bed of cut fresh spinach and add a dollop of sour cream on top of each bowl.




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