Stockpots - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/stockpot/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 04 Mar 2025 19:51:57 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Stockpots - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/stovetop-cookware/stockpot/ 32 32 Alabama Chicken Stew https://www.tasteofhome.com/recipes/alabama-chicken-stew/ Tue, 04 Mar 2025 06:53:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2119803

Ingredients

  • STOCK:
  • 1 (4 pounds) whole chicken, neck and gizzards removed
  • 1 medium sweet onion, quartered
  • 2 large carrots, cut into chunks
  • 2 celery ribs, cut into chunks
  • 3 garlic cloves, unpeeled, crushed
  • 8 cups cold water
  • STEW:
  • 3 medium potatoes, peeled and cut into 1/2-in. chunks
  • 1 medium sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 bag (10 ounces) frozen corn (about 1-3/4 cups)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Hot pepper sauce, for serving
Text Ingredients

Directions

  1. To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
  2. To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
  3. Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
  4. Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
  5. Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.

Nutrition Facts

1 serving: 399 calories, 13g fat (4g saturated fat), 72mg cholesterol, 722mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 28g protein.

]]> Sweet Potato Curry https://www.tasteofhome.com/recipes/sweet-potato-curry/ Sat, 15 Feb 2025 06:54:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2097409

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
  • 1 cup vegetable broth
  • 1 can (13-2/3 ounces) coconut milk
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
  • 4 cups fresh spinach
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 tablespoon lime juice
  • Hot cooked basmati rice
  • Lime wedges, optional
Text Ingredients

Directions

  1. In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
  2. Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.

Nutrition Facts

1 serving: 296 calories, 15g fat (11g saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (16g sugars, 6g fiber), 5g protein.

]]> Rotisserie Chicken Soup https://www.tasteofhome.com/recipes/rotisserie-chicken-soup/ Tue, 11 Feb 2025 22:03:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084072

Ingredients

  • 1 whole rotisserie chicken
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon dried parsley flakes
  • 1-1/4 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 12 cups reduced-sodium chicken broth
  • 2 cups uncooked egg noodles
  • 3 tablespoons minced fresh parsley
Text Ingredients

Directions

  1. Pull chicken meat from bones; shred or chop chicken. Set aside.
  2. In a Dutch oven or large stock pot, heat oil over medium heat. Add onion, carrot and celery; cook until tender, 4-5 minutes. Stir in garlic, dried parsley, salt, thyme, oregano, pepper and bay leaf; cook one minute longer. Add broth, chicken and chicken carcass. Cover; simmer 25-30 minutes.
  3. Use tongs to remove chicken carcass and bay leaf; discard. Add egg noodles; bring to a boil, then reduce to a simmer. Cook, uncovered, until noodles are al dente, 10-12 minutes. Stir in parsley.

Nutrition Facts

1 cup: 158 calories, 7g fat (2g saturated fat), 43mg cholesterol, 662mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 16g protein.

]]> Turkish Pasta https://www.tasteofhome.com/recipes/turkish-pasta/ Wed, 05 Feb 2025 06:51:03 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111665

Ingredients

  • PASTA:
  • 8 ounces pasta (bowtie or shells)
  • Salt, for boiling pasta
  • MEAT SAUCE:
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • YOGURT GARLIC SAUCE:
  • 1 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • BUTTER PAPRIKA SAUCE:
  • 4 tablespoons unsalted butter
  • 2 teaspoons paprika
  • 1/4 teaspoon dried mint
  • 1/4 teaspoon pepper
  • GARNISH:
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
Text Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Add pasta; cook according to the package instructions. Drain; set aside.
  2. Meanwhile, to make meat sauce, heat a large skillet over medium-high heat. Add ground beef; cook until browned, 5-6 minutes. Add chopped onion, paprika, onion powder, curry powder, salt and pepper. Cook another 4-5 minutes or until ground meat mixture becomes crispy on the edges. Remove from heat; set aside.
  3. To make yogurt sauce, in a small bowl, stir together yogurt, garlic and salt. Cover; refrigerate until ready to use.
  4. To make butter sauce, melt butter in a small saucepan over medium-low heat. Add paprika, mint and pepper; stir together. Remove from heat; set aside.
  5. To serve, transfer cooked pasta to a large serving dish. Top with dollops of yogurt garlic sauce and the ground beef mixture. Drizzle with butter sauce. To garnish, top with tomatoes and parsley. Serve immediately.

Nutrition Facts

1 serving: 611 calories, 32g fat (16g saturated fat), 116mg cholesterol, 847mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 31g protein.

]]> Peanut Butter Rice Krispie Treats https://www.tasteofhome.com/recipes/peanut-butter-rice-krispie-treats/ Mon, 03 Feb 2025 16:09:58 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2088337

Ingredients

  • 1/4 cup butter
  • 1 package (10 ounces) miniature marshmallows
  • 1/2 cup creamy peanut butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 6 cups Rice Krispies
Text Ingredients

Directions

  1. In a large saucepan or stock pot, melt butter over low heat. Stir in marshmallows until melted, 2-3 minutes. Stir in peanut butter and corn syrup; stir until mixture is melted and smooth, 2-3 minutes. Stir in vanilla extract. Remove from heat, stir in Rice Krispies until incorporated.
  2. Transfer mixture to a 13x9-in. baking dish. Coat fingers with cooking spray; press mixture down into an even layer. Let sit 1 hour; slice into bars.

Nutrition Facts

1 bar: 120 calories, 5g fat (2g saturated fat), 5mg cholesterol, 87mg sodium, 18g carbohydrate (10g sugars, 0 fiber), 2g protein.

]]> Shrimp Spaghetti https://www.tasteofhome.com/recipes/shrimp-spaghetti/ Fri, 31 Jan 2025 06:52:24 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2081780

Ingredients

  • 1 pound uncooked spaghetti or linguine
  • 1/4 cup olive oil
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1/3 cup chopped onion
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 pounds peeled and deveined cooked shrimp (41-50 per pound)
  • 1/2 cup grated Parmesan cheese
Text Ingredients

Directions

  1. Cook pasta according to package directions. Drain, set aside.
  2. In a Dutch oven, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Add garlic, salt, oregano, red pepper flakes and pepper; cook one minute longer. Add shrimp; cook until shrimp turn pink, 4-5 minutes. Add cooked pasta, toss to coat. Sprinkle with Parmesan before serving.

Nutrition Facts

1 serving: 567 calories, 15g fat (3g saturated fat), 236mg cholesterol, 449mg sodium, 63g carbohydrate (4g sugars, 4g fiber), 43g protein.

]]> Eggs Florentine https://www.tasteofhome.com/recipes/eggs-florentine-2/ Wed, 29 Jan 2025 06:50:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082231

Ingredients

  • POACHED EGGS:
  • 4 cups water
  • 2 teaspoons white vinegar
  • 4 large eggs
  • HOLLANDAISE:
  • 1/4 cup butter
  • 2 large egg yolks
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • FLORENTINE:
  • 1 tablespoon butter
  • 2 tablespoons minced shallot
  • 4 cups fresh baby spinach
  • 1 garlic cloves, minced
  • 1/4 teaspoon salt
  • Splash lemon juice
  • 2 English muffins, split and toasted
Text Ingredients

Directions

  1. To make poached eggs, fill a large saucepan with 4 cups water. Bring to a boil, then reduce to a low simmer (water temperature should be 160-180°). Stir in vinegar. Carefully crack eggs into individual small bowls, teacups or ramekins. Gently stir the simmering water in a clockwise motion. Hold egg dish over the water; gently slip the egg into the water. Cook, uncovered, 3-5 minutes or until egg whites are completely set and opaque and the yolk begins to thicken but are not hard. Use a slotted spoon to lift the poached egg out of the water. Place the spoon with the poached egg on top of a paper towel-lined plate to drain.
  2. To make hollandaise, warm butter in a small saucepan until melted. Skim off the milk solids on top; discard. Keep warm. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in clarified butter, whisking constantly until thickened and emulsified. Whisk in salt and pepper.
  3. To cook spinach, heat butter in a large skillet over medium heat. Add shallot; cook 2-3 minutes or until soft. Stir in spinach and garlic; cook 1-2 minutes or until spinach has wilted. Season with salt and a splash of lemon juice.
  4. To assemble, pile cooked spinach on halves of toasted English muffins. Top each with a poached egg. Drizzle with hollandaise.

Nutrition Facts

1 serving: 309 calories, 22g fat (12g saturated fat), 316mg cholesterol, 928mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

]]> Air-Popped Popcorn https://www.tasteofhome.com/recipes/air-popped-popcorn/ Tue, 21 Jan 2025 18:59:15 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2095590

Ingredients

  • 2 tablespoons popcorn kernels
Text Ingredients

Directions

  1. Microwave method: To make in the microwave, place kernels in a brown paper bag. Fold the top over to trap steam inside; microwave on high heat 2-3 minutes.
  2. Air popper method: Follow air popper manufacturer's directions.

Nutrition Facts

1 serving: 80 calories, 1g fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (0 sugars, 4g fiber), 3g protein.

]]> Creamy Tomato Soup https://www.tasteofhome.com/recipes/creamy-tomato-soup/ Fri, 17 Jan 2025 20:38:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098266

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • Fresh basil leaves, optional
Text Ingredients

Directions

  1. In a large saucepan, heat butter and oil over medium heat until butter is melted. Add onion; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, basil, salt, sugar, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes.
  2. Remove pan from heat. Using a blender, puree soup until smooth. Return to pan. Slowly stir in cream. Cook and stir over low heat until heated through. If desired, garnish with basil and additional cream.

Creamy Tomato Soup Tips

Can you make tomato soup with fresh tomatoes?

Canned tomatoes withstand heat better and have a higher concentration of flavor. But, if tomatoes are in season and you have some ripe ones on hand, fresh tomatoes are a great substitute in this creamy tomato soup. You would need about 4 cups of fresh tomatoes to replace one 28-oz. can. The recipe does call for whole canned tomatoes, so you will need to peel the fresh tomatoes before adding them to the soup. Check out our guide to how to peel tomatoes for tips, whether you blanch, roast or freeze them.

How do you thicken creamy tomato soup?

There are 2 components in this recipe that help thicken the soup. Blending the soup into a puree will naturally thicken the soup and provide texture. In addition, heavy cream will also give you a thicker overall consistency. If you are looking to thicken your tomato soup beyond the methods provided in this recipe already, you can try cooking the soup down and reducing it a little bit, or garnishing it with homemade croutons or toasted, seasoned bread crumbs which soak into the soup and thicken it slightly.

Can you freeze creamy tomato soup?

Yes! First, allow the creamy tomato soup to cool completely. Then, decide if you want to freeze it into larger servings or single serving sizes. If you choose the former, maximize your freezer space by pouring the soup into freezer bags, so you can lay them flat and stack them. Leave about an inch of headroom in each bag to allow for expansion when the soup freezes. You can freeze soup for up to 2 months. If you aren’t ready to freeze the leftovers, creamy tomato soup can be stored in an airtight container in the refrigerator for up to 4 days.

—Ellie Crowley, Taste Recipes Culinary Assistant

Nutrition Facts

1 cup: 252 calories, 20g fat (11g saturated fat), 49mg cholesterol, 778mg sodium, 15g carbohydrate (8g sugars, 4g fiber), 5g protein.

]]> Chicken Matzo Ball Soup https://www.tasteofhome.com/recipes/chicken-matzo-ball-soup/ Fri, 17 Jan 2025 20:35:02 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098432

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 1 pound chicken wings
  • 6 quarts water
  • 3 large carrots, chopped
  • 2 medium parsnips, peeled and chopped
  • 1 medium turnip, peeled and chopped
  • 1 large onion, chopped
  • 1 bunch fresh dill sprigs
  • 1 bunch fresh parsley sprigs
  • 1-1/2 teaspoons whole peppercorns
  • 3 teaspoons salt
  • MATZO BALLS:
  • 1 package (5 ounces) matzo ball mix
  • 4 large eggs
  • 1/4 cup safflower oil
  • 1/4 cup rendered chicken fat
  • 2 tablespoons snipped fresh dill
  • 2 tablespoons minced fresh parsley
  • 10 cups water
Text Ingredients

Directions

  1. Place chicken and wings in a stockpot; add water, carrots, parsnips, turnip, onion, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours.
  2. Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim off fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim off fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.)
  3. Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes.
  4. In another stockpot, bring water to a boil. Drop rounded tablespoons of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.
  5. Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.

Nutrition Facts

1 cup: 167 calories, 10g fat (2g saturated fat), 60mg cholesterol, 523mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 11g protein.

]]> One-Pot Bacon Cheeseburger Pasta https://www.tasteofhome.com/recipes/one-pot-bacon-cheeseburger-pasta/ Fri, 17 Jan 2025 20:30:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098846

Ingredients

  • 8 bacon strips, chopped
  • 2 pounds ground beef
  • 1/2 large red onion, chopped
  • 12 ounces uncooked spiral pasta
  • 4 cups chicken broth
  • 2 cans (15 ounces each) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1/4 cup ketchup
  • 3 tablespoons prepared mustard
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese, divided
  • 1/3 cup chopped dill pickle
  • Optional: Chopped tomatoes, shredded lettuce, sliced pickles and sliced red onion
Text Ingredients

Directions

  1. In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  2. In the same pot, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink, 6-8 minutes; crumble meat; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
  3. Stir in 1 cup cheese, the pickle and the bacon; cook and stir until cheese is melted. Serve with remaining 1 cup cheese and, if desired, tomatoes, lettuce, pickles and red onion.

Test Kitchen tips
  • Take the extra time and shred cheese from a block for this recipe; it will stir in with a smoother texture than pre-shredded cheese.
  • Use Dijon mustard to give this dish a little bit of a "grown-up" taste.

    • Nutrition Facts

    1-1/3 cups: 390 calories, 18g fat (8g saturated fat), 73mg cholesterol, 1023mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 25g protein.

    ]]>         Easy Tortellini Spinach Soup https://www.tasteofhome.com/recipes/easy-tortellini-spinach-soup/ Fri, 17 Jan 2025 20:28:55 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098757

    Ingredients

    • 16 frozen fully cooked Italian meatballs (about 1 pound)
    • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
    • 1/4 teaspoon Italian seasoning
    • 1/4 teaspoon pepper
    • 2 cartons (32 ounces each) chicken stock
    • 2 cups frozen cheese tortellini (about 8 ounces)
    • 3 ounces fresh baby spinach (about 4 cups)
    • Shredded Parmesan cheese, optional
    Text Ingredients

    Directions

    1. Place the first 5 ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, 10 minutes.
    2. Return to a boil. Add tortellini; cook, uncovered, until meatballs are heated through and tortellini are tender, 3-5 minutes, stirring occasionally. Stir in spinach until wilted. Serve immediately. If desired, top with cheese.

    Test Kitchen tips
  • Fully cooked Italian sausage, cut into half-moon slices, can be substituted for meatballs.
  • You can use frozen Italian turkey meatballs, but we haven’t found one that we love. We prefer the real deal.
  • One 9-oz. package refrigerated cheese tortellini may be substituted for 2 cups frozen tortellini.
  • Plan on serving the soup soon after adding the tortellini and spinach for the best texture.

    • Nutrition Facts

    1-1/2 cups: 177 calories, 8g fat (4g saturated fat), 18mg cholesterol, 949mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 12g protein.

    ]]>         Spicy Thai Coconut Chicken Soup https://www.tasteofhome.com/recipes/spicy-thai-coconut-chicken-soup/ Fri, 17 Jan 2025 20:28:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098735

    Ingredients

    • 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
    • 3 tablespoons cornstarch
    • 3 tablespoons peanut or canola oil, divided
    • 1 large onion, chopped
    • 1 small jalapeno pepper, seeded and minced
    • 2 garlic cloves, minced
    • 2 teaspoons red curry powder
    • 1 teaspoon ground ginger
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon Sriracha chili sauce
    • 1 can (13.66 ounces) light coconut milk
    • 1 carton (32 ounces) chicken broth
    • 2 cups thinly sliced Chinese or napa cabbage
    • 1 cup thinly sliced fresh snow peas
    • Thinly sliced green onions
    • Lime wedges
    Text Ingredients

    Directions

    1. Toss chicken with cornstarch. In a 6-qt. stockpot, heat 2 tablespoons oil over medium-high heat; saute chicken until lightly browned, 2-3 minutes. Remove from pot.
    2. In same pan, saute onion, jalapeno and garlic in remaining oil over medium-high heat until onion is tender, 3-4 minutes. Stir in seasonings, chili sauce, coconut milk and broth; bring to a boil. Reduce heat; simmer, covered, 20 minutes.
    3. Stir in cabbage, snow peas and chicken; cook, uncovered, just until cabbage is crisp-tender and chicken is cooked through, 3-4 minutes. Serve with green onions and lime wedges.

    Test Kitchen tips
  • Regular cabbage may be substituted for Chinese cabbage; cook it a bit longer to make sure it's tender.
  • Julienned sugar snap peas can be used in place of snow peas.
  • Slicing vegetables on the diagonal will give Asian dishes a more authentic look.
  • Adding lime juice too early will turn the snow peas and cabbage an unattractive olive green color. Instead, serve with lime wedges so the acid doesn’t have time to change the color of the vegetables.

    • Nutrition Facts

    1-1/3 cups: 244 calories, 14g fat (5g saturated fat), 45mg cholesterol, 1017mg sodium, 11g carbohydrate (4g sugars, 2g fiber), 17g protein.

    ]]>         Beefy Noodle Casserole https://www.tasteofhome.com/recipes/beefy-noodle-casserole/ Fri, 17 Jan 2025 20:25:11 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099218

    Ingredients

    • 2 cups uncooked elbow macaroni
    • 1 pound ground beef
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 1 can (8 ounces) tomato sauce
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon garlic salt
    • 1/4 teaspoon pepper
    • 1 cup sour cream
    • 3 ounces cream cheese, softened
    • 3 green onions, chopped
    • 1 cup shredded cheddar cheese
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
    2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
    3. Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
    4. Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.

    Nutrition Facts

    1 cup: 506 calories, 27g fat (15g saturated fat), 107mg cholesterol, 745mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 27g protein.

    ]]>         Mediterranean Bulgur Bowl https://www.tasteofhome.com/recipes/mediterranean-bulgur-bowl/ Fri, 17 Jan 2025 20:25:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099208

    Ingredients

    • 1 cup bulgur
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 2 cups water
    • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 6 ounces fresh baby spinach (about 8 cups)
    • 2 cups cherry tomatoes, halved
    • 1 small red onion, halved and thinly sliced
    • 1/2 cup crumbled feta cheese
    • 1/4 cup hummus
    • 2 tablespoons chopped fresh mint
    • 2 tablespoons lemon juice
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through.
    2. Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
    Health Tip: With the spinach, tomatoes and feta cheese, this dish supplies all the vitamin A you need in a day.

    Nutrition Facts

    2 cups: 311 calories, 7g fat (2g saturated fat), 8mg cholesterol, 521mg sodium, 52g carbohydrate (6g sugars, 12g fiber), 14g protein.

    ]]>         White Bean & Chicken Enchilada Soup https://www.tasteofhome.com/recipes/white-bean-chicken-enchilada-soup/ Fri, 17 Jan 2025 20:24:12 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103636

    Ingredients

    • 4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    • 3 boneless skinless chicken breasts (6 ounces each), cubed
    • 1/2 medium onion, chopped
    • 1 garlic clove, minced
    • 2 cups frozen corn, thawed
    • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    • 1 carton (32 ounces) reduced-sodium chicken broth
    • 1 tablespoon ground cumin
    • 2 seeded and chopped jalapeno peppers, divided
    • 1 teaspoon pepper
    • 2 green onions, chopped
    • Sour cream, shredded cheddar cheese and tortilla chips
    • Fresh cilantro leaves, optional
    Text Ingredients

    Directions

    1. In a large stockpot, combine first 8 ingredients. Add 1 chopped jalapeno and ground pepper. Bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and soup is heated through, 15-20 minutes.
    2. Serve with remaining chopped jalapeno and the green onions. Top with sour cream, cheese and tortilla chips. If desired, add cilantro leaves.

    Nutrition Facts

    1-1/2 cups: 301 calories, 5g fat (1g saturated fat), 41mg cholesterol, 1121mg sodium, 37g carbohydrate (1g sugars, 12g fiber), 25g protein.

    ]]>         Authentic Pasta Carbonara https://www.tasteofhome.com/recipes/authentic-pasta-carbonara/ Fri, 17 Jan 2025 20:23:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103614

    Ingredients

    • 1 package (1 pound) spaghetti or linguine
    • 6 bacon strips, chopped
    • 1 cup fresh or frozen peas
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons grated lemon zest
    • 2 large eggs, lightly beaten
    • 2 tablespoons minced fresh parsley
    • 1/2 cup grated Parmigiano-Reggiano cheese
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • Additional grated Parmigiano-Reggiano cheese, optional
    Text Ingredients

    Directions

    1. In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through.
    2. Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

    Test Kitchen Tips
  • The heat of the pasta cooks the eggs, but they may not reach 160°, the temperature at which they're considered safe to eat. To prevent food-borne illness, you can use pasteurized eggs.
  • Pancetta is the preferred ingredient of choice for true Italian carbonara but it can be a little hard to find, which is why we called for bacon. If you can get pancetta your carbonara will be all the better for it.

    • Nutrition Facts

    1 cup: 353 calories, 12g fat (4g saturated fat), 65mg cholesterol, 326mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 14g protein.

    ]]>         Frogmore Stew https://www.tasteofhome.com/recipes/frogmore-stew/ Fri, 17 Jan 2025 20:23:23 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103594

    Ingredients

    • 16 cups water
    • 1 large sweet onion, quartered
    • 3 tablespoons seafood seasoning
    • 2 medium lemons, halved, optional
    • 1 pound small red potatoes
    • 1 pound smoked kielbasa or fully cooked hot links, cut into 1-inch pieces
    • 4 medium ears sweet corn, cut into thirds
    • 2 pounds uncooked medium shrimp, peeled and deveined
    • Seafood cocktail sauce
    • Melted butter
    • Additional seafood seasoning
    Text Ingredients

    Directions

    1. In a stockpot, combine water, onion, seafood seasoning and, if desired, lemons; bring to a boil. Add potatoes; cook, uncovered, 10 minutes. Add kielbasa and corn; return to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-12 minutes. Add shrimp; cook until shrimp turn pink, 2-3 minutes longer.
    2. Drain; transfer to a bowl. Serve with cocktail sauce, butter and additional seasoning.

    Nutrition Facts

    1 serving: 369 calories, 18g fat (6g saturated fat), 175mg cholesterol, 751mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 28g protein.

    ]]>         Tangy Bacon Green Beans https://www.tasteofhome.com/recipes/tangy-bacon-green-beans/ Fri, 17 Jan 2025 20:21:56 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103509

    Ingredients

    • 2 pounds frozen whole green beans
    • 12 bacon strips, chopped
    • 2 medium onions, halved and sliced
    • 2 tablespoons cornstarch
    • 1-1/4 cups water
    • 1/4 cup packed brown sugar
    • 1/4 cup cider vinegar
    • 1-1/2 teaspoons salt
    • 1 teaspoon ground mustard
    Text Ingredients

    Directions

    1. Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings.
    2. In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes.
    3. Drain beans and add to warm dressing; toss and heat through. Top with bacon.

    Nutrition Facts

    1 serving: 173 calories, 11g fat (4g saturated fat), 18mg cholesterol, 483mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 5g protein.

    ]]>         Rustic Fish Chowder https://www.tasteofhome.com/recipes/rustic-fish-chowder/ Fri, 17 Jan 2025 20:20:07 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103408

    Ingredients

    • 1/4 cup butter, cubed
    • 1 small onion, finely chopped
    • 1 garlic clove, minced
    • 3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes
    • 1-1/2 cups fresh or frozen corn
    • 5 cups chicken broth
    • 1-1/2 teaspoons salt
    • 3/4 teaspoon celery salt
    • 3/4 teaspoon pepper
    • 1/2 teaspoon dried thyme
    • 1 pound cod or halibut fillets, cut into 3/4-inch pieces
    • 1 cup heavy whipping cream
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly.
    2. Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.

    Nutrition Facts

    1 cup: 242 calories, 12g fat (7g saturated fat), 49mg cholesterol, 842mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 10g protein.

    ]]>         Cranberry White Sangria https://www.tasteofhome.com/recipes/cranberry-white-sangria/ Fri, 17 Jan 2025 20:19:49 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103392

    Ingredients

    • 1 large Granny Smith apple, halved and thinly sliced
    • 1/2 cup fresh or frozen cranberries
    • 1/2 cup whiskey
    • 1/4 cup sugar
    • 1/4 cup lemon juice
    • 1/4 cup lime juice
    • 2 bottles (750 ml each) sweet white wine
    • 1 bottle (750 ml) cranberry wine or 3-1/4 cups cranberry juice
    • Ice cubes
    • 6 cups cold pineapple soda
    Text Ingredients

    Directions

    1. In a large pitcher, combine the first 6 ingredients; let stand 30 minutes. Stir in wines. Cover and refrigerate until cold, about 30 minutes.
    2. To serve, fill each glass halfway with ice; add 1/2 cup wine mixture. Top each with 1/4 cup pineapple soda.

    Nutrition Facts

    3/4 cup: 131 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 0 protein.

    ]]>         Garden Minestrone https://www.tasteofhome.com/recipes/garden-minestrone/ Fri, 17 Jan 2025 20:16:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2103218

    Ingredients

    • 2 tablespoons olive oil
    • 7 medium carrots, chopped
    • 7 celery ribs, chopped
    • 1 medium onion, chopped
    • 3 medium zucchini, chopped
    • 2 yellow summer squash (about 3 cups), chopped
    • 2 bay leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried sage leaves
    • 1/8 teaspoon crushed red pepper flakes, optional
    • 3 garlic cloves, finely chopped
    • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained, divided
    • 1 can (15 ounces) crushed tomatoes
    • 2 cartons (32 ounces each) reduced-sodium chicken broth
    • 1 cup uncooked ditalini or other small pasta
    • 12 cups chopped fresh spinach (12 ounces)
    Text Ingredients

    Directions

    1. In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer.
    2. Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes.
    3. Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted.

    Nutrition Facts

    1-1/2 cups: 209 calories, 4g fat (1g saturated fat), 0 cholesterol, 929mg sodium, 35g carbohydrate (10g sugars, 9g fiber), 12g protein.

    ]]>         Chicken Escarole Soup with Meatballs https://www.tasteofhome.com/recipes/chicken-escarole-soup-with-meatballs/ Fri, 17 Jan 2025 19:55:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102073

    Ingredients

    • 15 chicken wings
    • 4 medium carrots, cut into 1/2-inch pieces
    • 1 large potato, cut into 1/2-inch cubes
    • 4 celery ribs, sliced
    • 1 large tomato, seeded and diced
    • 1 large onion, diced
    • 3-1/2 teaspoons salt, divided
    • 1 teaspoon pepper
    • 4 quarts water
    • 1 large egg, lightly beaten
    • 1/2 cup dry bread crumbs
    • 1 tablespoon minced fresh parsley
    • 1 garlic clove, minced
    • 1 teaspoon grated Parmesan cheese
    • 1/2 pound ground beef
    • 1 small head (about 5 to 6 ounce) escarole, cored and separated
    Text Ingredients

    Directions

    1. In a stockpot, combine wings, carrots, potato, celery, tomato, onion, 1 Tbsp. salt, pepper and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken and vegetables are tender.
    2. Meanwhile, for the meatballs, combine egg, bread crumbs, parsley, garlic, cheese and the remaining salt in a large bowl. Crumble beef into mixture and mix lightly but thoroughly. Shape into marble-sized balls.
    3. Remove chicken meat from bones and cut into bite-sized pieces. Discard bones. Return chicken to the pot. Add meatballs and escarole; cook until meatballs are no longer pink, about 10 minutes longer.

    Nutrition Facts

    1 cup: 115 calories, 6g fat (2g saturated fat), 33mg cholesterol, 402mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

    ]]>         Cabbage Soup https://www.tasteofhome.com/recipes/cabbage-soup/ Fri, 17 Jan 2025 19:55:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2102071

    Ingredients

    • 1 medium head cabbage, chopped
    • 1 cup chopped celery
    • 1 cup chopped onion
    • 8 cups water
    • 1 teaspoon beef bouillon granules
    • 1 tablespoon salt
    • 2 teaspoons pepper
    • 1-1/2 pounds ground beef, browned and drained
    • 2 cans (15 ounces each) tomato sauce
    • 1 tablespoon brown sugar
    • 1/4 cup ketchup
    Text Ingredients

    Directions

    1. In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

    Nutrition Facts

    1 cup: 80 calories, 3g fat (1g saturated fat), 17mg cholesterol, 567mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein.

    ]]>         Cioppino-Style Soup https://www.tasteofhome.com/recipes/cioppino-style-soup/ Fri, 17 Jan 2025 19:50:44 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101746

    Ingredients

    • 2 tablespoons olive oil
    • 2 medium red onions, chopped
    • 3 garlic cloves, minced
    • 1 can (28 ounces) no-salt-added crushed tomatoes
    • 1 carton (32 ounces) vegetable stock
    • 1 cup dry red wine
    • 1-1/2 teaspoons Italian seasoning
    • 1/2 teaspoon pepper
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 6 ounces uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 can (6 ounces) lump crabmeat, drained
    • 2 cod fillets (6 ounces each), cut into 1-inch pieces
    • 1/3 cup chopped fresh parsley
    • Shredded Parmesan cheese, optional
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
    2. Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.

    Not sure which brand of frozen fish to buy? Check out the brands our editors and the Taste Recipes Test Kitchen recommend.

    https://www.tasteofhome.com/article/best-frozen-fish-fillets/

    Nutrition Facts

    1-3/4 cups (calculated without cheese): 208 calories, 6g fat (1g saturated fat), 83mg cholesterol, 631mg sodium, 16g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

    ]]>         Easy German Potato Salad https://www.tasteofhome.com/recipes/easy-german-potato-salad/ Fri, 17 Jan 2025 19:48:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101611

    Ingredients

    • 5 pounds potatoes (about 12 medium), peeled
    • 8 bacon strips, cooked and crumbled
    • 1 small onion, chopped
    • 3 green onions, thinly sliced
    • 1-1/2 cups water
    • 1/2 cup white vinegar
    • 1/3 cup canola oil
    • 1-1/4 teaspoons salt
    • 1/2 teaspoon pepper
    Text Ingredients

    Directions

    1. Place potatoes in a stock pot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain potatoes; cool slightly.
    2. Cut potatoes into slices. Place in a large bowl. Stir in bacon, onion and green onions.
    3. In a small bowl, whisk the remaining ingredients until blended; pour over salad and toss gently to coat. Serve warm. Refrigerate leftovers.

    Nutrition Facts

    3/4 cup: 147 calories, 6g fat (1g saturated fat), 4mg cholesterol, 260mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

    ]]>         Cold-Day Chicken Noodle Soup https://www.tasteofhome.com/recipes/cold-day-chicken-noodle-soup/ Fri, 17 Jan 2025 19:44:19 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101373

    Ingredients

    • 1 tablespoon canola oil
    • 2 celery ribs, chopped
    • 2 medium carrots, chopped
    • 1 medium onion, chopped
    • 8 cups reduced-sodium chicken broth
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon pepper
    • 3 cups uncooked whole wheat egg noodles (about 4 ounces)
    • 3 cups coarsely chopped rotisserie chicken
    • 1 tablespoon minced fresh parsley
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, heat oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.
    2. Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.
    Health Tip: Stick with tradition. A number of scientific studies actually support the idea that chicken noodle soup can help ease cold symptoms.

    Nutrition Facts

    1-1/2 cups: 195 calories, 6g fat (1g saturated fat), 47mg cholesterol, 639mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 21g protein. Diabetic exchanges: 2 lean meat, 1 starch, 1/2 fat.

    ]]>         Canned Blueberry Jam https://www.tasteofhome.com/recipes/canned-blueberry-jam/ Fri, 17 Jan 2025 19:42:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101250

    Ingredients

    • 8 cups fresh blueberries
    • 6 cups sugar
    • 3 tablespoons lemon juice
    • 2 teaspoons ground cinnamon
    • 2 teaspoons grated lemon zest
    • 1/2 teaspoon ground nutmeg
    • 2 pouches (3 ounces each) liquid fruit pectin
    Text Ingredients

    Directions

    1. Place blueberries in a food processor; cover and pulse until almost fully blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly.
    2. Remove from the heat; skim off foam. Ladle hot mixture into 9 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

    Canning Altitude Jam-Jelly

    The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

    Nutrition Facts

    2 tablespoons: 74 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 19g carbohydrate (18g sugars, 0 fiber), 0 protein.

    ]]>         One-Pot Beef & Pepper Stew https://www.tasteofhome.com/recipes/one-pot-beef-pepper-stew/ Fri, 17 Jan 2025 19:39:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101107

    Ingredients

    • 1 pound lean ground beef (90% lean)
    • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
    • 4 large green peppers, coarsely chopped
    • 1 large onion, chopped
    • 2 cans (4 ounces each) chopped green chiles
    • 3 teaspoons garlic powder
    • 1 teaspoon pepper
    • 1/4 teaspoon salt
    • 2 cups uncooked instant rice
    • Hot pepper sauce, optional
    Text Ingredients

    Directions

    1. In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
    2. Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.

    Nutrition Facts

    1-1/2 cups: 244 calories, 5g fat (2g saturated fat), 35mg cholesterol, 467mg sodium, 35g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

    ]]>         Chicken and Vegetable Noodle Soup https://www.tasteofhome.com/recipes/chicken-and-vegetable-noodle-soup/ Fri, 17 Jan 2025 19:32:10 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100662

    Ingredients

    • 4 whole broiler/fryer chickens (3 to 4 pounds each)
    • 10 quarts water
    • 3 bunches celery, chopped
    • 2 pounds carrots, sliced
    • 2 large onions, chopped
    • 2 jars (8 ounces each) chicken base
    • 1/4 cup dried parsley flakes
    • Salt and pepper to taste
    • 2-1/2 pounds uncooked fine egg noodles
    Text Ingredients

    Directions

    1. Divide chickens and water between 2 stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.
    2. Add celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.
    3. Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-sized pieces. Add to soup; heat through.

    Chicken Base

    Look for chicken base near the broth and bouillon.

    Nutrition Facts

    1 cup: 190 calories, 7g fat (2g saturated fat), 48mg cholesterol, 837mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 14g protein.

    ]]>