I have been trying out some new recipes & absolutely loved them (even my kids liked them), so I thought I would share some of them with you! 

Taco Soup

Ingredients

1LB Lean ground beef

salt & pepper

1 large onion, chopped

1 red bell pepper, seeded & chopped

1 jalapeno pepper, seeded & chopped (optional)

3 TBSP tomato paste

1/4 Cup of hot sauce (optional)

4 Cups Epicure's Beef Boullion, prepared

1 can (19oz) diced tomatoes

2 TBSP Epicure's Taco Seasoning

1 tsp Epicure's Poco Picante Salsa Seasoning (use more if you like it spicy)

1 Cup tortilla chips, crushed

Preparation

• Heat a medium soup pot over med-high heat
• Once heated add ground beef & season with salt & pepper, taco Seasoning & Poco Picante
• Brown meat approx 5 min.  Breaking into small pieces.
• Add onion & peppers, cook approx 7 minutes or until tender.  Add hot sauce & tomato paste, cook 3 -4 minutes.  Stir in boullion base & tomatoes, heat & cook for approx 10 minutes.
• Serve & top with crushed tortillas.  You may also add some cheese &/or sour cream.

Quick & Easy Slow Cooker Pork Chops

Ingredients

4-6 Pork Chops

2 Large potatoes, cut up

2 Cups baby carrots

3 Cups prepared Epicure's Chicken Boullion

2 TBSP Epicure's French Onion Dip Mix

1 TBSP Epicure's 3 Onion Dip Mix

Salt & Pepper

Instructions

• Mix Boullion, French Onion, 3 Onion Dip Mixes, salt & pepper in slow cooker.
• Add Pork Chops, potatoes, carrots & cook for approximately 6 hours on low.

I used a small slow cooker & only made half a recipe (only took about 4 hours), so you may need to adjust your time according to size.  This one was great, the meat just fell off the bone & I love meals that are cooked all in one pot!!

Hearty Chicken Stew

A tasty slow cooker supper.

Makes 4 servings

Prep Time: 20 minutes

Cook Time: 8 hours, 15 minutes

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast or thighs, cubed
• 2 medium carrots, halved lengthwise and chopped
• 2 ribs celery, halved lengthwise and chopped
• 1 medium onion, halved and sliced
• 1 Tbsp Epicure’s Herbes Provençales
• 1 Tbsp Epicure's Oven Roast Seasoning
• 2 1/2 cups prepared Epicure's Chicken Bouillon
• 1/4 cup flour
• 1/3 cup light cream
• 1/2 cup frozen peas
• Epicure's Sea Salt, to taste
• Epicure's Black Pepper, to taste

I used 1 Tbsp 3 Onion Dip Mix & 1 Tbsp Herb & Garlic, instead of the Herbes Provecales & Oven Roast Seasoning.  I also made dumplings with 1 box of Stove Top Stuffing, mixed with 1 egg (lightly beaten), & 1 cup of hot water. After the peas were added I dropped in tbsp sized dumplings & mixed them in, cooked for about 5 minutes.

Instructions

1. Place first 6 ingredients in slow cooker.
2. In a mixing bowl, whisk Chicken Bouillon with flour. Stir into slow cooker until ingredients are well combined.
3. Cover and cook on low for 8 hours.
4. Stir in cream, peas, Sea Salt and Pepper. Cover and cook another 15 minutes, or until peas are heated through.

Per Serving : Calories 270, Fat 9 g (Saturated 3 g, Trans 0 g), Cholesterol 110 mg, Sodium 240 mg, Carbohydrate 19 g (Fibre 4 g, Sugars 4 g), Protein 28 g.

Tips: Lighten up! Try using non-fat evaporated milk instead of cream to save 50 calories and 7 grams of fat.

French Onion Soup

What You Need

2 Tbsp Vegetable oil

2 Tbsp. Epicure's French Onion Dip Mix

3 large onions, sliced, separated into rings

3 cups Epicure's beef boullion, prepared 

1 cup seasoned croutons or slice of French Bread

1 cup Mozzarella or Swiss Cheese

1/4 cup parmesan cheese

 

Make It

HEAT oil & add onions; cook 10 min. or until golden brown, stirring frequently.
STIR in boullion & French Onion Dip Mix. Bring to boil; simmer on medium-low heat 5 min.
HEAT broiler. Ladle soup into 8 ovenproof bowls; top with croutons and cheese. Broil, 3 to 4 inches from heat, 2 to 3 min. or until cheese is melted.

 

How to Shed No Tears

To avoid crying while peeling or slicing onions, just chill them in the freezer for 10 to 15 min. before slicing. Or, peel the onions under cold running water.