Jumping On The Chuckwagon and White Chili Recipe!

I've seen some posts lately about 'make ahead and freeze' meals. So, I'm jumping on the 'chuckwagon', so to speak. I think it's a great idea and whenever I take the time to do it, it always serves me well!

So far, I have these two meals frozen in the freezer. Gallon Ziplock bags of regular chili and white chili...
Here is the recipe for this wonderful White Chili...

White Chili
1 tbsp canola or vegetable oil
1 med onion chopped
1 garlic clove minced
1 15 oz. can garbanzo beans
2 cans great northern beans
1 pound grilled or cooked chicken, cubed
1 14 oz. can chicken broth
1 14 oz. can niblet style corn
1 4 oz. can green chilis
1 teas cumin
1 teas salt
1/2 teas pepper

Saute onion and garlic in oil. Add all the rest of the ingredience. Stir and bring to a boil. Simmer 30 minutes. Remove from heat and stir in...

1 cup sour cream
1/2 cup heavy cream
parsley (optional)

Serve over frito chips and top with chopped avocado if desired.

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And here's what I have going on for tomorrow morning...
I thought I would start small with mashed potatoes and rice pilaf. So that way, I can take out one or the other early in the day and add it to my supper for the evening. You know what that means right? No rushing to peal potatoes at 5 o'clock and no stressing over the 45 minutes it takes to cook brown rice! It's all done and I just have to warm it up in the oven along with my meat. Then I throw together a fresh salad, cook some beans or corn from the freezer and voila! Supper's on at 5:30-right as my husband walks in the door from work! Chows On! Well, maybe...

Anyway, wish me luck. I will let you know how it goes and keep you updated on more recipes that I try. I have heard of several moms getting together and doing this all together in one day. Any of you local Mom's up for that sometime? Let me know! ;)

Have a super weekend,

Sausage Potato Soup

This is one of my most favorite soups. It originated from a Taste of Home recipe, but my daughter changed a bunch of things so It's pretty much her own creation now!
Perfect for this time of year!




Sausage Potato Soup

1 lb. Smoked Sausage, diced
4 Red potatoes - scrubbed and diced
2 C. Frozen Corn
3-4C. Frozen California Veggies (broccoli, cauliflower & carrots)
2 C. Chicken Broth
2 C. Milk
8 oz. Velveeta Cheese, diced
1/2 t. Garlic Powder
1/2 t. Onion Powder
1/2 t. Cellery Salt
1/4 t. Pepper
1 t. Dried Basil

All measurements are approximate!
Brown Sausage, drain and set aside. In same pan, combine potatoes, corn, broth, veggies and seasonings. Bring to a boil, cover & simmer on low for 15 minuets or until potatoes are tender. Add milk, cheese and sausage. Cook and stir over low heat until cheese is melted and soup is heated through.
6-8 servings.

Ham and Bean Soup with Corn Spoon Bread

Ham and Bean Soup

1 pound dry beans
8 cups water
1/2 teaspoon salt
4 cups chicken broth
4 cups water
1 ham hock
1/2 stalk celery
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1 cup chopped carrots
1/2 teaspoon ground white pepper

Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.

After the soaking, drain liquid and replace with chicken broth and water and return the pot to high heat. Add the ham bone, celery, onion, garlic, mustard and bay leaves to the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.

Remove ham bone and bay leaves and discard. Stir in the chopped ham and carrots and simmer for 30 more minutes. Season with ground white pepper to taste.

Serve with....

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Corn Spoon Bread

1 c. sour cream
1/3 cup sugar
2 eggs
1 tablespoons melted butter
1 teaspoon salt
dash pepper
1 tablespoon chives, optional
2 1/3 cups frozen corn, thawed
1 can cream-style corn
2 packages cornbread/muffin mix

In a large mixing bowl, beat sour cream and sugar until smooth. Beat in the eggs, butter, salt, pepper and chives until blended. Stir in both kinds of corn. Stir in cornbread mix, just until moistened. Pour into a greased 11x7 pan and bake at 350 for 35-40 minutes. Or, pour into greased 3-at. slow cooker and cook on high for 3-4 hours or until center is almost set.

It's Suppertime!!

Wisconsin Corn Sausage Chowder

1 pound bulk pork sausage
1 cup coarsely chopped onion
4 cups peeled potatoes cut in 1/2-inch cubes
2 cups water
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon freshly ground pepper
1 (17-ounce) can cream-style corn
1 (17-ounce) can whole-kernel corn, drained
1 (12-ounce) can evaporated milk



In a Dutch oven or kettle, cook the pork sausage and onion until the sausage is brown and the onion is tender. Drain mixture on paper towels.

Return sausage mixture to Dutch oven. Stir in potatoes, water, salt, marjoram, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until potato is just tender.

Add the cream-style corn, whole-kernel corn, and the evaporated milk. Heat through.

Makes 6 servings.

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No, I'm not from Wisconsin, this recipe just happens to be one of our family's favorite recipes and it just happens to come from one of those community recipe books that happened to be put together in a Wisconsin community. It's easy and oh, so hearty!