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Archive for the ‘Bisques/Cream’ Category

Makes 2 servings

  • 1 can (19 oz) tomato basil soup
  • 1 can (7 oz) chopped green chiles
  • 1 cup whipping cup
  • 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
  • 1 tbsp chopped fresh Italian (flat-leaf) parsley
  1. In 2-qt saucepan, heat soup and green chiles over medium heat to boiling.  Reduce heat to low; beat in whipping cream with wire whisk until blended.  Cook just until thoroughly heated (do not boil). 
  2. Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated. 
  3. Ladle soup into individual soup bowls.  Top each serving with 1/4 cup crabmeat and parsley. 

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Makes 6 servings

  • 1 pkg (7 1/4 oz) macaroni & cheese dinner
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 can (14 1/2 oz) diced tomatoes and green chilies, drained
  • 1 can (14 1/2 oz) diced tomatoes, drained
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup Mexican Style shredded cheese
  1. Prepare Dinner as directed on package. 
  2. Meanwhile, heat oil in large skillet on medium-high heat.  Add chicken; cook and stir 5 minutes or until lightly browned and cooked through.  Reduce heat to medium; stir in tomatoes and soup.  Cook 5 minutes stirring occasionally. 
  3. Add Dinner; stir until well blended.  Sprinkle with cheese; cover.  Cook 5 minutes or until cheese is melted. 

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Serves 6

  • 1 can (10 oz) condensed cheddar cheese soup
  • 1/2 cup salsa
  • 1 bag (10 oz) tortilla chips
  • sliced green onions
  • chopped green peppers
  1. In 1 1/2 qt saucepan, combine soup and salsa.  Over low heat, heat through, stirring often. 
  2. Serve over tortilla chips, top with green peppers and onions. 

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