Christmas Tomato Cheese Soup

We had a "soup kitchen" night at our house 2 years ago, with our friends, and Emily brought this soup. I LOVED it and have to share it for anyone looking for a good Christmas soup.

Christmas Tomato Cheese Soup
From Emily

1 can tomato soup
1 can Campbell’s Beef Consomme soup
1 can water
1 tsp. marjoram
1 tsp. thyme
1 tbs. butter
Few squirts of Maggi (you can try to substitute Worchestershire sauce and soy sauce if you don’t have magi
– it will taste a bit different, but probably still good)
Sugar to taste (about 1 tsp.)

Combine in a pot and heat to a boil, then simmer for an hour.

Serve with cheese of your choice. ( I use Swiss and Monterey jack). You may want to double or triple the recipe.

Creamy Chicken over Rice

This was given to me by my friend Kate while in San Antonio. Such a great and easy crockpot recipe.

Creamy Chicken over Rice

2-3 large skinless, boneless chicken breasts

1 pkt. of dry zesty italian salad dressing mix

1 pkg. of cream cheese

1 stick of butter

1 can of cream of chicken soup

Put it all in the crock-pot and I think it is best if you put it on low for 6-7 hours. When it's done, I shred the chicken and mix it all together.

Best if served over rice!

Quick and Easy Sunday Meal

I got this recipe from my sister who got it from.... I don't know where. I made it after church today and it was super quick, easy, AND good (all wrapped into one!) It's not something that packs a punch of flavor but a little salt and pepper will perk it up if you need it. I personally liked it as is.

Quick and Easy Lemon Pepper Chicken and Linguine

3 boneless skinless chicken breast halves, cut into strips
1 Tbsp lemon pepper 1 tomato,diced
½ c butter* 1 pkg. linguine noodles,
1 sm onion, chopped cooked

Melt butter in microwave and add lemon pepper. Stir-fry chicken until brown. Add butter and pepper mixture. Add onion and saute. Remove from heat. Add noodles and tomatoes. Toss and serve. (*May want to cut back - high fat!)

I served it with Italian Herb Ciabatta Bread. A friend here recommended a bottle of "Aceto Balsamico Di Modena" (Balsalmic Vinegar of Modena) and Pompeian Extra Virgin Olive oil for dipping the bread in. The vinegar is fantastic! We dip any bread in it with the oil and it is super. It's one of the few items we can get at the commisary here so I can't imagine them not having it in the states.