HOMEMADE VEGETABLE SOUP

SAVORY VEGETABLE BEEF SOUP
PREP TIME: 10MIN. COOK TIME: 20MIN.
SERVES 6
1 CAN(14OZ.) SWANSON BEEF BROTH (LOW SODIUM CAN BE USED)
2 MEDIUM POTATOES, CUT INTO CUBES
1 CUP CUBED COOKED BEEF
3 CUPS V8 VEGETABLE JUICE (LOW SODIUM CAN BE USED)
1 CUP(ABOUT 8OZ. ) TOMATOES PEELED ,CUT UP
1 BAG(16OZ.) FROZEN MIXED VEGETABLES
1/4 TEASPOON DRIED THYME LEAVES, CRUSHED
1/8 TEASPOON PEPPER
SALT TO TASTE YOU CAN USE FRESH VEGETABLES INSTEAD OF FROZEN
IF CANNED IS USED THEN LOW SALT OR NO ADDED SALT IS BETTER

PLACE BROTH AND POTATOES IN SAUCEPAN. HEAT TO A BOIL.OVER AND COOK OVER LOW HEAT 5MINS. OR UNTIL POTATOES ARE TENDER
ADD COOKED BEEF , VEGETABLE JUICE, TOMATOES, AND VEGETABLES
SEASONINGS TO TASTE. COVER AND COOK OVER LOW TO MEDIUM HEAT FOR 15 MIN. OR UNTIL VEGETABLE ARE TENDER.

EASY BEEF GRAVY

PREP/COOK TIME: 10MINS.
1 CAN (14 OZ.) SWANSON BEEF BROTH
3 TABLESPOONS ALL-PURPOSE FLOUR

PREPARE MEAT IN ROASTING PAN
AND KEEP THE PAN DRIPPINGS
REMOVE MEAT AND DRAIN OFF THE FAT.
MIX FLOUR WITH SOME OF THE BROTH TO REMOVE THE LUMPS
AND REMAINING BROTH TO ROASTING PAN. COOK OVER LOW TO MEDIUM HEAT UNTIL IT BOILS AND THICKENS, STIRRING.
SERVE OVER ROSTED MEAT
MAKES 2 CUPS

FIESTA CHICKEN & RICE

2 1/4 CUPS CHIKEN BROTH (LOW SODIUM CAN BE USED)
1 CUP RICE MAHATMA BRAND (BROWN CAN BE USED)
3 TEASPOONS MRS. DASH EXTRA SPICE BLEND (MILD CAN BE USED)
4 SMALL BONLESS SKINLESS CHICKEN BREAST
1 1/2 CUPS SALSA CHUNKY (MILD)
1/2 CUPS SHREDDED CHEDDER-JACK CHEESE
BRING 2 CUPS OF BROTH TO A BOIL IN MEDIUM SAUCE PAN.
STIR IN RICE AND 1 TEASPON OF MRS DASH. REDUCE HEAT ,COVER AND SIMMER UNTIL LIQUID IS ABSORBS ABOUT 15-20 MINS.
MEANWHILE PREHEAT OVEN AT 350*F. SPRINKLE REMAINING
MRS DASH OVER CHICKEN.
COAT A NON STICK OVEN-PROOF SKILLET WITH COOKING SPRAY AND HEAT OVER MEDIUM HEAT. ADD CHICKEN WHEN HOT AND COOK
UNTIL LIGHTLY BROWN 3-4MIN. PER SIDE. POUR SALSA ON AND OVER CHICKEN.COVER, AND SIMMER UNTIL CHICKEN IS SLIGHTLY PINK IN THE CENTER 8-10MINS. REMOVE CHICKEN AND STIR IN COOKED RICE AND REMAINING BROTH INTO SALSA SKILLET. PUT CHICKEN BACK OVER RICE AND SPRINKLE WITH THE CHEESE. COVER AND PLACE IN
OVEN, BAKE UNTIL CHEESE IS MELTED AND CHICKEN IS NO LONGER PINK IN THE CENTER 6-10MINS.
SERVING 4

TACO QUESADILLAS

ANOTHER MEXICAN ONE
prepare 1 lb. ground beef as directed with sesaoning taco mix
spoon seasoned meat over bottom half of softened warm
tortilla. Top with shredded cheese drizzle with taco sauce.
FOLD tortillas in half; place on cookie sheet sprayed with
non stick cooking spray. Place in pre heated 425*F oven for 6 to 8
minutes; or until the chesse melts and tortilla get golden brown
Filling Insides will be HOT let rest a minute or two before eating.
can add a little sour cream on top.

Ole'

Mexican food
Soft tacos1 lb. ground beef
taco seasoning pack
flour tortillas
1 pkg. (8) oz shredded cheese
chopped lettuce & tomatoes
sour cream
Brown meat; drain. Add taco seasoning mix what ever you like
mix and add 3/4 cup water. Bring to a boil. reduce heat. simmer,
uncovered 10 minutes, stirring occasionally.
Heat tortillas, covered with plastic wrap, in microwave on HIGH
1 minute or until warm.
Place meat filling, cheese, lettuce and tomato sour cream
and a bottle of taco sauce in serving bowls.
pass the warmed tortillas and let everyone PILE ON THE FUN!
making their soft tacos.
You can substitute cooked chopped chicken breast boneless and skinless
instead of ground beef.
TACO TIPS
use salsa instead of tomatoes use pre-shredded lettuce
also ground turkey can be used instead of beef.
ready in 15 minutes

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