Taco Soup

1 Medium Onion
2 lb Ground Chuck
1 Can Red Kidney Beans
1 Can Hot Chili Beans
1 Can Green Chiles
1 Can Mexican-style corn
3 Cans Mexican-style stewed tomatoes
1 Pkg Taco Seasoning
1 Pkg Rand Dressing Mix

Brown ground chck with onion then add other ingredients.  Simmer on medium-low heat for 30-45 minutes.  May also be cooked in a crock pot.  Great with cheese & sour cream, crackers, or tortilla chips. 
*Without cheese and sour cream, this recipe is only 2 Weight Watchers points per serving.

Zuppa Toscana (Olive Garden)

3/4 cup onions, diced
1 slice bacon, diced
1&1/4 tsp garlic, minced
1 oz. chicken boullion
1 quart water
2 medium potatoes, cut in half lengthwise, then in 1/4" slices
2 cups Kale, sliced
1&1/2 cups cooked sausage
3/4 cup heavy whipping cream

Saute onions and bacon in saucepan over medium heat until onions are almost clear.  Add garlic and cook one additional minute. 

Add boullion, water, and potatoes.  Bring to a simmer for 15 minutes.  Add remaining ingredients and simmer 5 more minutes. 

Pasta Figoli (from Olive Garden)

1 lb ground beef
1 small onion, diced
1 large carrot, julienned (we used matchstick carrots)
3 stalks celery, chopped
2 cloves garlic, minced
2-14.5 oz. can diced tomatoes
1-15 oz. can red kidney beans ( with liquid)
1-15 oz. can Great Northern beans (with liquid)
1-15 oz. can tomato sauce
1-12 oz. can V8 juice
1 TBSP white vinegar
1&1/2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 pound ditalini pasta (or some other small pasta)

Brown the ground beef in a large pot over medium heat.  Drain off most of the fat.  Add onion, carrot, celery, and garlic and saute for 10 minutes.  Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in separate pot.  Cook for 10 minutes or until pasta is al dente.  Drain pasta.  Add it to the pot of soup.  Simmer for 5 to 10 minutes more and serve.

This freezes really well.  If you're going to freeze, don't add the pasta, it makes the soup very thick.

Chicken Noodle Soup

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
3/4 to 1 large block Velveeta Cheese, cubed
1 bag extra broad egg noodles
4 boneless, skinless chicken breasts
Salt and Pepper, to taste

In a large pot, boil chicken breasts in just enough water to cover them.  Remove chicken and chop.  Meanwhile, add noodles to water.  Allow them to boil until they are half-way cooked (cooking completely at this stage will make the soup into more of a casserole).  Add all three soups and cheese.  Add chicken back to pot.  Cook on medium, stirring continuously until cheese is melted and noodles are soft.

Crawfish Bisque

A few years ago, we started a new tradition of having boiled shrimp for Christmas dinner.  Last year Jerry brought home this recipe to try, and we all loved it.  Enjoy!

2 Cans Cream of Potato Soup
1 Can Cream of Mushroom Soup
1 Can Shoe Peg Corn
2 Cups Half & Half
4 Oz Cream Cheese
1/2 Stick Butter or Margarine
2 Packages frozen Crawfish Tails (or chopped frozen shrimp) - use 1 package for less crawfish flavor
1 Bunch Green Onions (optional)
Crushed Red Pepper (to taste)
Tony's Cajun Seasoning (to taste)

Chop green onions and saute in cream cheese and butter.  Add all other ingredients and simmer o top of stove for 30-60 minutes.  Sticks very easily!  If you have time, it works better to put all in a crock pot for 2  2.5 hours.