Momz Recipeeze

https://www.gimmesomeoven.com/slow-cooker-potato-soup-recipe/ INGREDIENTS 6 slices cooked bacon*, diced 3–4 cups good quality chicken stock (used a whole LARGE can, 49-1/2 oz of chicken broth) 2 pounds Yukon gold potatoes**, peeled (if desired) and diced (used Russet potatoes) 1 medium white or yellow onion, peeled and diced (used a bag of frozen leeks from Trader Joes) 4 tablespoons bacon grease* (or butter) (used bacon grease and added butter to make 4 tablespoons 1/3 cup all-purpose flour 1 (12-ounce) can 2% evaporated milk (used a combo of about 1 c. 1% milk and 1/2 c. heavy cream 1 cup shredded reduced-fat sharp cheddar cheese 1/2 cup plain low-fat Greek yogurt or low-fat sour cream (used heavy cream) 1 teaspoon Kosher salt, or more to taste 1/2 teaspoon freshly-cracked black pepper optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream INSTRUCTIONS Add bacon, 3 cups chicken stock, potatoes a...

From: Becca Tippets (by way of Darcia Tippets) 4 Tb butter 1 diced onion 1 carrot chopped (or 10-15 baby carrots) 1 green pepper diced 2 apple, peeled and diced 1 cup raw chicken 1/3 cup flour 1-2 t curry powder ¼ t nutmeg 5 cups chicken broth 1 cup chopped tomatoes 2 cloves ground up 1 tbl dried parsley 2 cups hot rice Directions: 1. melt butter 2. add veggies, apple, and raw chicken; cook 15 minutes 3. mix flour, curry, nutmeg and then stir into veggies/ meat; cook 5 minutes 4. add cloves, parsley, and tomatoes 5. simmer for at least one hour 6. serve over the hot rice

 4 Tbsp margarine 1/4 cup finely chopped onion 1 cup chopped green pepper 1 cup pared sliced carrot 1 cup pared diced potato 1 pkg (10-oz) frozen peas 5 Tbsp flour 2 cans (10-3/4 oz size) condensed chicken broth, undiluted 3 cups grated sharp natural cheddar cheese (3/4-lb) 2 cups milk 1/4 tsp salt dash pepper chopped parsley  1/2 cup croutons, optional In hot margarine in 3-qt saucepan, cook vegetables covered and stirring occasionally, 20-25 minutes or until tender. Remove from heat. Stir in flour and mix well. Cook 1 minute stirring occasionally. Add chicken broth to vegetable mixture. Bring to boiling, stirring constantly. Gradually stir in cheese. Cook over medium heat. Stirring until cheese has melted. Gradually add milk. Season with salt and pepper. Bing just o boiling, but do not boil. Sprinkle with parsley, serve with croutons.

Take a 1 or 2-16oz package of any beans. RINSE and PICK and SOAK OVERNIGHT.  Drain, add fresh water and cook beans.  Add 1-1/2 - 3 chopped onions or onion flakes.  Cook/simmer for 3-1/2 hours, covered stirring from time to time and adding water as necessary. Add ½ - 1 tsp salt, 1/4 - ½ tsp pepper, may use garlic salt, may use 1-2 bayleaf.

2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed Salt and pepper 2 tablespoons vegetable oil 3 large onions, chopped fine 12 oz (about 1 1/2 cup) canned crushed tomatoes 2 cups beef stock 3 tablespoons soy sauce 2 pounds carrots, peeled and cut into 1-inch pieces 1-pound potatoes, peeled and cut into 1-inch pieces 2 bay leaves 2-1/2 tablespoons Minute Tapioca Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.) Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring well, for 2 minutes. Add broth and soy ...

Ingredients: 1 med carrot, peeled and diced 1/2 med onion, peeled and diced 1 celery stalk, diced 1 T. oil 3 chicken bouillon cubes 3 c. water Salt to taste Pepper to taste 2 c. broccoli florets & stems cut small 1/4 c. butter 1/4 c. flour 1 c. cream (not milk!) Directions:  1. Sweat carrot, celery, and onion in oil, just until soft, no browning. 2. Add the bouillon, water, salt, pepper, and broccoli to pot and simmer for 10 minutes. 3. Melt butter in a small pan, add flour (this is your roux). Cook roux for 8-10 minutes on medium heat. Let cool. Add cooled roux to soup, bring to a boil and simmer for 5 minutes. 4. Remove from heat and add cream.

2 teaspoons olive oil 1 cup chopped onion 2 teaspoons curry powder 1/4 teaspoon ground allspice 1 cup water 3 (10-1/2 oz) cans chicken broth 5 cups cubed peeled sweet potato (about 3-1/2 pounds) 1/2 teaspoon salt 1-1/2 cups plain fat-free yogurt, divided (or light sour cream, or let's face it... full fat cream, or even coconut milk) Heat olive oil in a Dutch oven (or regular pot) over medium-high heat. Add onion; sauté 2 minutes. Stir in curry and allspice; cook 1 minute. Add water, broth, sweet potato, and salt. Cook 25 minutes or until potato is tender. Place half of mixture in a blender; process until smooth. Repeat procedure with remaining potato mixture. Return pureed mixture to pan. Bring to a boil; remove from heat. Stir in 1 cup yogurt until blended. Ladle bisque into bowls; top with yogurt. Yield: 7 servings (serving size: 1 ½ cups bisque and about 1 tablespoon yogurt).

1 can refried beans 1 can drained/rinsed black beans 1 can chicken broth 1.5 cups frozen corn 1/2 cup water ¾ cup salsa 1 cup shredded or diced chicken 2 cups shredded cheddar cheese tortilla chips Stir the first 7 ingredients into a pot and bring to a boil. Once boiling, let simmer (covered) for 10 minutes. Stir in 1 cup of cheese and let melt. Crush up some chips and put in the bottom of the bowl. Top with soup. Garnish with cheese and a few more chips.