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Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Fat Granny's Minestrone Soup
Lunch Italian

Fat Granny's Minestrone Soup

4.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. 3 Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
  4. 4 Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

By styx1017

Lucy's Ham Spread
Lunch

Lucy's Ham Spread

4.8

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place ham into a saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil ham gently for 15 minutes. Drain and allow ham to cool.
  2. 2 Place ham into a food processor and pulse several times to grind the meat to your desired texture.
  3. 3 Stir tomato sauce, tapioca, ketchup, mustard, vinegar, and Worcestershire sauce in a large saucepan over low heat; melt cheese food in the tomato sauce mixture and stir all ingredients smoothly together. Do not allow to simmer.
  4. 4 Combine melted cheese food mixture with ground ham in a large bowl; stir thoroughly. Chill before serving.

By Barb Wahnsiedler Klein

Contadina® "Creamy" Tomato Soup
Lunch

Contadina® "Creamy" Tomato Soup

2.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
  2. 2 Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
  3. 3 Top with fresh basil before serving, if desired.

By Contadina

Chicken Parm Sub
Lunch American

Chicken Parm Sub

5.0

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a baking pan with vegetable oil spray.
  2. 2 Place frozen chicken fillets on the prepared pan and bake for 10 to 12 minutes. Turn chicken, sprinkle 2 tablespoons Parmesan cheese on each fillet, and bake until crispy, an additional 10 to 12 minutes.
  3. 3 Slice garlic bread into 4 equal portions. Open each portion and place garlic side up on a baking sheet. Warm garlic bread in the oven about 5 minutes.
  4. 4 To assemble the sandwiches, place a chicken fillet on a piece of garlic bread, spoon 1/4 cup tomato sauce or marinara sauce on top of the chicken, and lay a slice of provolone on top of the sauce. Place 3 basil leaves, or more to taste, on each sandwich, and top with the other half.
  5. 5 Wrap each sandwich in foil and return to the oven until the cheese is melted, 5 to 8 minutes. Unwrap and serve warm.

By Bibi

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Mexican Chicken and Black Bean Salad
Lunch Mexican

Mexican Chicken and Black Bean Salad

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
  3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
  4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Pizza Salad
Lunch

Pizza Salad

3.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives, and chives in a large bowl. Mix well to combine.
  2. 2 Make dressing: Whisk together tomato sauce, oil, vinegar, sugar, oregano, salt, garlic powder, and pepper in a medium bowl.
  3. 3 Pour enough dressing over lettuce mixture to coat; toss and serve.

By Patrick

Easy Pizza in a Pinch
Lunch

Easy Pizza in a Pinch

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat.
  2. 2 When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes.
  3. 3 Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside.
  4. 4 Preheat oven to 400 degrees F.
  5. 5 Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl.
  6. 6 Open hot dog buns and arrange on sheet pans covered in foil.
  7. 7 Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas.
  8. 8 Brush the buns with the olive oil mixture.
  9. 9 Toast buns in the oven for about 5 minutes, just until edges begin to brown.
  10. 10 Remove pan from oven and spread each of the buns with the warm tomato sauce.
  11. 11 Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses.
  12. 12 Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling.
  13. 13 Serve garnished with fresh oregano leaves and crushed red pepper, if desired.

By Ball Park Buns

Slow Cooker Taco Turkey Soup
Lunch

Slow Cooker Taco Turkey Soup

4.0

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
  2. 2 Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

By Sophia Hargreaves

Pennsylvania Greek Sauce
Lunch American

Pennsylvania Greek Sauce

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

By Larissa Smith

Red Enchilada Sauce
Lunch Mexican

Red Enchilada Sauce

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
  2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Ham, Bean, and Potato Soup
Lunch American

Ham, Bean, and Potato Soup

4.5

Prep
30 min
Cook
150 min
Total
660 min

Instructions

  1. 1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  2. 2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
  3. 3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

By Steve A

Kentucky Tomato Soup
Lunch American

Kentucky Tomato Soup

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
  2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Wicked Easy Chili
Lunch American

Wicked Easy Chili

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Add onion, bell pepper, and jalapeños; cook and stir until tender, about 5 minutes. Break ground beef into small pieces; stir into pot. Cook and stir, breaking beef into smaller pieces, until beef is completely browned, 5 to 7 minutes. Stir in seasoned salt, chili powder, oregano, cumin, pepper flakes, sugar, and garlic; cook and stir until garlic is fragrant, about 1 minute. Stir in tomato sauce, black beans, and diced tomatoes.
  2. 2 Bring chili to a boil, reduce heat to low, cover, and continue cooking until beans and tomatoes are tender and flavors blend, 30 minutes to 2 hours.

By rsmith91487

Low-Carb Chicken and Vegetable Soup
Lunch American

Low-Carb Chicken and Vegetable Soup

4.5

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
  2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Ground Turkey Soup with Beans
Lunch American

Ground Turkey Soup with Beans

3.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Crumble turkey into a stockpot over medium-high heat. Cook and stir until evenly browned, crumbly, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir carrots, onion, and celery into the turkey; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, tomatoes, undrained peas, green beans, kidney beans, and corn. Season with pepper and seasoned salt. Stir until evenly distributed. Add thyme and bay leaf.
  3. 3 Pour water into the pot and bring to a simmer. Cover and cook, stirring regularly and adding more water as needed, until potatoes are tender, about 1 hour.

By Kristina

Black Bean and Rice Burritos
Lunch Mexican

Black Bean and Rice Burritos

4.3

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
  3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
  4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Spicy Albondigas
Lunch Mexican

Spicy Albondigas

4.8

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
  2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
  3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
  4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
  5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Easy Chicken Parm
Dinner Italian

Easy Chicken Parm

4.3

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan.
  2. 2 Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese.
  3. 3 Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Paul

Rita's Spinach Casserole
Italian

Rita's Spinach Casserole

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
  2. 2 Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
  3. 3 Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
  4. 4 Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

By KSBEESON