Leftover Makeover: Spinach & Mushroom Ravioli Alfredo & Pasta Fagioli

Leftovers from previous nights dinner of Ravioli & Meat Sauce… turned into Ravioli in a mushroom spinach cream sauce and pasta fagioli, a copycat recipe from the Olive Garden.

Ravioli I added a cream base, sauteed mushrooms, celery and spinach. I added salt, pepper and sweet basil.

Pasta Fagioli I sauteed celery, onion and carrots, added spaghetti sauce, thinned it out with 3 cups of water, added 2 tbs of white vinegar, a home canned jar of navy beans and red kidney beans, and 3 cups of cooked macaroni pasta.

 

leftover makeover ravioli

 

leftover makeover pasta fagioli

 

Quick Video:

Cream of Chicken and Rice Soup

 

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Cream of Chicken and Rice Soup
Serves 12
A hearty, thick, creamy soup..... and one of my family's favorites!
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
224 calories
19 g
46 g
12 g
11 g
7 g
218 g
102 g
8 g
0 g
4 g
Nutrition Facts
Serving Size
218g
Servings
12
Amount Per Serving
Calories 224
Calories from Fat 102
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 46mg
15%
Sodium 102mg
4%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
1%
Sugars 8g
Protein 11g
Vitamin A
12%
Vitamin C
2%
Calcium
21%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick OR 8 tbs butter
  2. 8 tbs all purpose flour
  3. 8 cups of milk
  4. 2 boneless, skinless cooked chicken breasts
  5. 1 1/2 cups cooked rice
  6. 1 home canned jar of sliced carrots OR 1 store bought can
  7. 1/2 chopped small onion
to taste
  1. salt
  2. pepper
  3. sweet basil
  4. chives
  5. parsley flakes
Instructions
  1. I start by throwing a couple of chicken breasts into my crock pot in the morning. Allow them to cook throughout the day. This will make throwing together this soup, super easy!
  2. Start by making a rue.
  3. Add your butter to a heavy bottomed dutch oven pot. Melt over med/low heat.
  4. Once melted, add chopped onions and cook until translucent.
  5. Add flour and stir vigorously using a wire whisk. Cook the flour for about 30 seconds.
  6. Slowly begin to add your milk. Whisk in between adds. I add 1 cup of milk at a time.... whisking well to make sure you eliminate any lumps.
  7. Once all combined, begin adding in your seasonings. I add a LOT! About 4 tbs sweet basil, 2 tbs parsley, 4 tbs chives, and salt & pepper until it tastes just right. I am really bad at measuring, and everyone's tastes are different.... so start with a little and add from there until you get the seasoning YOU like.
  8. Continue to whisk and stir and bring your soup to a boil.
  9. Once it boils, reduce heat to low.
  10. Add carrots and chicken.
  11. Simmer on low until hot and ready, usually about 10 minutes or so.
  12. Serve and Enjoy!
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calories
224
fat
12g
protein
11g
carbs
19g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

Making and Canning French Onion Soup from Scratch

One of the EASIEST soups you will ever make. And it has so many uses! I use it not only to serve as a dinner with a side of crusty bread, but I also add it to my cooked ground beef when making loose hamburgers, I also use it as an aus jus for beef. I LOVE this recipe, and any beginner can do this and impress themselves along with their family and friends. If you give this a try, let me know!

 

Pressure Canning:

Quarts

1″ headspace

10lbs of pressure

75 minutes

 

Original recipe can be found here:

http://canninggranny.blogspot.com/2012/10/canning-french-onion-soup.html

 

VIDEO on how I made and canned this soup can be found HERE:

 

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onion soup

French Onion Soup
Simple. Easy, Delicious. As good as any fine French Onion Soup you will get at any top restaurant!
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1938 calories
227 g
122 g
48 g
171 g
30 g
7848 g
44037 g
79 g
2 g
14 g
Nutrition Facts
Serving Size
7848g
Amount Per Serving
Calories 1938
Calories from Fat 420
% Daily Value *
Total Fat 48g
74%
Saturated Fat 30g
150%
Trans Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 122mg
41%
Sodium 44037mg
1835%
Total Carbohydrates 227g
76%
Dietary Fiber 31g
126%
Sugars 79g
Protein 171g
Vitamin A
30%
Vitamin C
294%
Calcium
86%
Iron
167%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 12 Large onions
  2. 4 tbs butter
  3. 24 cups beef broth (your own, homemade broth... or store bought will do)
  4. 1 1/2 tsp. garlic powder
  5. 4 tsp. steak sauce (any kind, I used A1)
  6. 2 tsp. salt (I used canning salt)
Instructions
  1. Saute onions in melted butter in fry pan or pot.
  2. In a separate pot, make the broth starting with your water/beef base or beef broth.
  3. Add all ingredients, stir and bring to boil.
  4. Add onions to broth OR can your soup by adding 2 scoops of onions to the bottoms of each canning jar and ladling your broth over it.
  5. Process quarts at 10 pounds pressure for 75 minutes. Enjoy!
Adapted from The Canning Granny
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calories
1938
fat
48g
protein
171g
carbs
227g
more
Adapted from The Canning Granny
The Kneady Homesteader http://thekneadyhomesteader.com/

Hearty Cream of Chicken & Rice Soup using LEFTOVERS!

Hi Guys!

Well, Autumn is upon us. Here in Michigan today, it was dark, rainy and cold. What a PERFECT time to make a hearty soup for dinner! And, it’s a great way to clean out your fridge from any leftovers from dinners past.

Tonight I made Cream of Chicken & Rice Soup using leftover chicken breasts and vegetables I had used this week for previous dinners.  This soup is extremely simple, and inexpensive. It starts with a simple bechamel sauce. I remember when I first learned how to make this, from my girlfriend Naida, it sounded VERY fancy-schmancy…. and difficult. But trust me, it is one of the easiest things to make. And if you are a newbie to cooking from scratch, for very little effort you can really impress yourself and your family. haha

 

I feed a BIG family of 6… Me, my Husband and 4 growing boys. They can eat…. a lot! So, I am going to give you a simple version to feed 4…. but if you have a growing family like mine, just go ahead and DOUBLE this recipe. 😀

Cream of Chicken & Rice Soup
Serves 4
A hearty soup that you can make fresh OR use leftovers in your fridge!
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Total Time
30 min
Total Time
30 min
599 calories
50 g
154 g
22 g
50 g
12 g
550 g
242 g
16 g
1 g
8 g
Nutrition Facts
Serving Size
550g
Servings
4
Amount Per Serving
Calories 599
Calories from Fat 193
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
59%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 154mg
51%
Sodium 242mg
10%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
12%
Sugars 16g
Protein 50g
Vitamin A
127%
Vitamin C
14%
Calcium
36%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 TBS butter
  2. 4 TBS all-purpose flour
  3. 4 cups milk
  4. 4 tbs chicken bouillon.paste OR 8 chicken bouillon cubes
  5. 1 lb chicken breasts or leftover chicken, cubed up or shredded
  6. vegetables..... I usually empty my fridge of all leftover vegetables from previous dinners which for me usually include green beans, carrots, cubed boiled potatoes, sweet baby peas and corn. The amount here is optional and up to you.
  7. 1 tsp black pepper
  8. 1 Tbs sweet basil
  9. 1 Tbs parsley
  10. 1 tsp granulated onion
  11. 1 cup cooked rice (I used leftover rice but make fresh if you need to... or omit it altogether)
Instructions
  1. In a larger saucepan or pot, over medium heat melt butter.
  2. Add your flour to melted butter and whisk continuously to cook flour for 30 seconds.
  3. Slowly add milk into your pot.
  4. Whisk together well.
  5. Add chicken bouillon or paste.
  6. Bring to a boil. This will thicken your cream sauce.
  7. Now add your spices.
  8. Whisk well and taste. Adjust your spices according to your liking.
  9. Now, add your cooked chicken meat and vegetables.
  10. Add cooked rice.
  11. Stir well and bring back to a boil and simmer on low for about 15-20 minutes.
  12. Serve with a good crusty bread roll or buttermilk biscuits and enjoy!
Notes
  1. If you want your cream soup a bit thicker.... add 3 Tbs of corn starch to 1 cup of water and add it to your soup and return to a boil. This is a great little trick that works wonderfully without giving your soup lumps!
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calories
599
fat
22g
protein
50g
carbs
50g
more
The Kneady Homesteader http://thekneadyhomesteader.com/