Minestrone with Meatballs Soup

Minestrone with Meatballs

Minestrone with Meatballs

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…


Minestrone with Meatballs Soup Recipe


Minestrone with Meatballs Soup

24 cooked meatballs

1 (15 oz.) can navy or other white beans, drained

1 Tbsp. dried minced onion

1 tsp. basil

1 bay leaf

2 cup Kitchen Basic Beef Broth

2 cups water

1 cup ditali, orzo or other pasta

1 (16 oz.) can diced tomatoes (liquid retained)

1 (10 oz.) package frozen mixed vegetables, thawed

1 tsp. sugar


In a 4 quart saucepan, combine the meatballs, beans,onion, basil, bay leaf, broth and water; bring to a boil.  Add the pasta and cook for 15 minutes.  Reduce to a simmer and add the tomatoes and their liquid, the vegetables and sugar; heat through.  Remove the bay leaf.           6 servings


(Recipe for Minestrone with Meatballs Soup, was in The Everything Soup Cookbook, 2002, 2015)  


Pumpkin Chili

 Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe


Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder


Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.


(Recipe for Pumpkin Chili, was dated September, 2000)


Pepperoni Pizza Quiche

Pepperoni Pizza Quiche

Pepperoni Pizza Quiche


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



I put ever-popular ingredients into a pastry crust for her appealing “pizza pie”.  One thing for sure, there’s seldom a slice left when I serve it to family or company.

              Debbie White                                                                    Williamson, West Virginia


Pepperoni Pizza Quiche Recipe

Pepperoni Pizza Quiche

1 unbaked pastry shell (9 inches)

1 cup (4 oz.) shredded Swiss cheese, divided

4 eggs

1 ½ cup half-and-half cream

½ tsp. salt

½ tsp. dried oregano

1/8 tsp. cayenne pepper

1/8 tsp. pepper

1 large onion, chopped

2 Tbsp. canola oil

1 can (14 ½ oz.) diced tomatoes, undrained

½ tsp. dried thyme

¼ tsp. sugar

1/8 tsp. dried basil

12 slices pepperoni, chopped

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup sliced ripe olives


Bake unpricked pastry shell at 375 F. for 11 minutes.  Sprinkle with 2/3 cup Swiss cheese.  In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese.

Bake for 25-30 minutes or until knife inserted near the center comes out clean.

Meanwhile, in a large skillet, sauté, onion in oil until tender.  Stir in the tomatoes, thyme, sugar and basil.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated.

Sprinkle remaining Swiss cheese over quiche.  Top with the tomato mixture.  Sprinkle with the pepperoni, mozzarella cheese and olives.  Bake 5 minutes longer or until the cheese is melted.  Let stand for 15 minutes before cutting.        6-8 serving


(Recipe for Pepperoni Pizza Quiche was on www.tasteofhome.com, 2014)


Family-Pleasing Turkey Chili


Family-Pleasing Turkey Chili

Family-Pleasing Turkey Chili

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


My children really love this recipe, and it’s become one of their favorite comfort foods.  It’s relatively inexpensive, and leftovers are wonderful!

          Sheila Christensen                                                                          Marcos, California


Family-Pleasing Turkey Chili Recipe

Family-Pleasing Turkey Chili

1 Lb. lean ground turkey

1 medium green pepper, finely chopped

1 small red onion, finely chopped

2 garlic cloves, minced

1 can (28 oz.) diced tomatoes, undrained

1 can (16 oz.) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (14 ½ oz.) reduced-sodium chicken broth

1 ¾ frozen corn, thawed

1 can (6 oz.) tomato paste

1 Tbsp. chili powder

½ tsp. Pepper

¼ tsp. ground cumin

¼ tsp. garlic powder

Optional toppings: reduced-fat sour cream and minced fresh cilantro

In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Transfer to a 4 quart slow cooker.  Stir in the tomatoes, kidney beans, black beans, broth, corn, tomato paste, chili powder, pepper, cumin and garlic powder.

Cover and cook on low for 4-5 hours or until heated through.  Serve.


(Recipe for Family Pleasing Turkey Chili was on www.tasteofhome.com, 2014)


Chicken with Artichokes and Olives

Chicken with Artichokes and Olives

Chicken with Artichokes and Olives

This recipe is for Chicken with Artichokes and Olives, I had gotten if from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Chicken with Artichokes and Olives Recipe

Chicken with Artichokes and Olives

2 cups sliced fresh mushroom

14 ½ oz. can diced tomatoes, undrained

1 cup reduced-sodium chicken broth

½ cup chopped onion (1 medium)

¼ cup dry white wine or reduced-sodium chicken broth

1  2 ¼ oz. can sliced, pitted ripe olives or ¼ cup capers, drained

2 to 3 tsp. curry powder

1 tsp. dried thyme, crushed

¼ tsp. black pepper

1   8 or 9 oz. package frozen artichoke hearts

2 ½ Lb. skinless, boneless chicken breasts halves and/or thighs

3 Tbsp. cornstarch

3 Tbsp. cold water

In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt and pepper.  Add artichoke hearts.  Place chicken on top; spoon some of the tomato mixture over the chicken.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours.  Using a slotted spoon, transfer chicken and artichokes to a serving bowl.  Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting.  In a small bowl combine cornstarch and water.  Stir into mixture in cooker.  Cover and cook about 15 minutes more or until thicken.  Spoon tomato mixture over chicken and artichokes.               8 servings


(Recipe for Chicken with Artichokes and Olives came from Best of Diabetic Connect “Low-Carb Recipes”)