Chunky Soup

Chunky Soup
  • 2 tablespoons butter
  • 2 onions, chopped
  • 4 cups peeled, cubed potatoes
  • 2 boneless/skinless chicken breasts cubed
  • 1½ cups chopped carrots
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 1 (14.5 ounce) can diced tomatoes
  • 1¼ cups chicken broth
  • 1 can tomato paste (6 oz)
  • salt and pepper to taste
  1. Melt the butter in a large saucepan over medium heat, and cook the onions until tender.
  2. Mix in the potatoes, celery, carrots, chicken, and garlic.
  3. Season with Italian seasoning.
  4. Pour in milk, gradually stir in cornstarch, and bring to a boil.
  5. Mix in tomatoes, broth, and tomato paste.
  6. Return to boil, reduce heat to low, and simmer 1 hour.
  7. Season with salt and pepper.

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Bolthouse Farms Carrots


Let me tell you, I have tried the coolest thing to ever happen to carrots. I know this sounds strange, however it is phenomenal! There are these new individual packages of carrots made by Bolthouse Farms called Shake Downs. It is a 2.25oz package of carrots that includes a small pocket of seasoning that you add to your carrots!! I have tried two different flavors; ranch and chili lime. These packages are seriously super neat. You pull apart the sides of the pack to release the seasoning and then SHAKE THE POUCH! That’s it. It is that easy. Then tear off the top and eat. They have 0g of fat and only 25 calories per bag! Healthy and delicious and who doesn’t want that? My favorite is the chili lime…I cannot get enough of these. I really didn’t want to share either. I had my husband try them (he’s not the health food type) and even he loved them. The ranch flavored ones are good for my kids because they aren’t spicy like the chili lime but still have a good flavor. The only down side to these awesome carrots is that you really don’t want to eat just one bag! And is that really a down side?? Bolthouse Farms Shakedowns are “a whole new way to get your snack on”!!

Hearty Minestrone

Hearty Minestrone
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 2 (14.5 ounce) cans diced tomatoes
  • 2 cups tomato sauce
  • ½ cup water, more if needed
  • 2 cups diced carrots
  • 1 zucchini, sliced and quartered
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup elbow macaroni
  • Shredded Parmesan cheese to taste
  1. Mix onion, garlic, and ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  2. Transfer ground beef mixture to a stockpot. Add chicken broth, diced tomatoes, tomato sauce, water, and carrots. Bring to a boil; reduce heat and simmer until carrots are partially cooked (about 10 minutes). Add zucchini, basil, oregano, salt, and black pepper; and simmer until carrots are tender, (about 10 more minutes).
  3. Stir macaroni into soup; simmer until macaroni is cooked through but firm to the bite (about 10 minutes). Garnish with Parmesan cheese to serve.