In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. reduce heat; cover and simmer 10-15 minutes until potatoes are tender. Add peas; cook 5-8 minutes longer until peas are tender. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives.
1 package (6 oz) stuffing mix
1 cup water
2 tbsp hickory smoke-flavored barbecue sauce
1 pound ground beef
4 oz (1 cup) shredded cheddar cheese
Combine the stuffing mix, water and bbq sauce. Mix in ground beef. Place 1/3 cup into each of 12 ungreased muffin cups. Bake at 375 for 18-22 minutes. Sprinkle tops with cheese; bake 2-4 minutes longer until cheese is melted. Serve with additional bbq sauce if desired.
This dish comes together so fast on a weeknight! And it's delicious..
2 packages (8.8 oz) ready to serve long grain rice
2/3 cup Thai peanut sauce
2 tbsp canola oil
2 tbsp water
1 package (16 oz) coleslaw mix
2 package (6 oz each) ready to use grilled chicken breast strips (or 1-1/2 cups shredded rotisserie chicken or other leftover cooked chicken)
1/2 cup torn cilantro leaves
1-1/2 cups dry roasted peanuts
Prepare rice according to package directions; remove to a large bowl. In a small bowl, whisk the peanut sauce, oil and water until blended; set aside. Add the coleslaw mix, chicken and cilantro to the rice. Drizzle with peanut sauce mixture; toss to combine. Sprinkle with peanuts; serve immediately.
My husband is not a big fan of tomato soup. But since he loves red peppers, this soup is a nice alternative.
1 large sweet onion, chopped
2 tsp butter
2 garlic cloves, minced
2 jars (15-1/2 oz each) roasted red peppers, drained
2 cups vegetable broth
1/2 tsp dried basil
1/4 tsp salt
1 cup half and half cream
In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through but do not boil.