PT Cooking Magazine *SUPPERTIME*

[Kfamr]

I've been sick so I haven't gone out or done much of anything other than going to work. So, I've been cooking - mostly soup. Here's the past 2 night dinners and the Beef Veggie soup was just made for tonight.

Homemade Potato Soup

• 1 bag of potatoes
• 4 onions
• 3 stalks of celery
• 2 cans of chicken broth
• 1 cup of water
• 1 cup of milk
• A few dashes of salt (I like it salty, so I put extra salt)
• A few dashes of chicken bouillon
• A few shredded baby carrots
• 2 sticks of butter

Cut potatoes, onions, and celery to the size you like.
Boil potatoes in water.
In another pan, sautee onions and celery with 1 stick of butter. When cooked add broth and water.

Drain potatoes, add celery/onion/broth mixture. Add milk, salt, and butter to taste. Shred a few carrots over top for color.



Chicken Catchatori

• 1 can/jar of spaghetti sauce
• rice
• boneless chicken breasts
• carrots, celery, onions (optional)

Boil boneless chicken breasts until cooked completely. Shred/cut chicken to preferred size.
Cook as much rice as needed to serve.
Sautee carrots, celery, and onions.
Put spaghetti sauce in a frying pan and heat. Once the carrots, celery, and onions are cooked - add to sauce.
Add chicken to sauce and let cook all together for about 5 minutes.
Plate a bed of rice, scoop on the sauce and chicken. Enjoy!



Beef Vegetable Soup

• leftover steak
• leftover rice
• leftover greenbeans, corn, and peas
• water
• beef bouillon
• 1 can of whole tomatoes
• carrots
• celery
• onions

Sautee carrots, celery, and onions.
Cut and then boil leftover steak in water, enough to cover the top of the steak slices.
Add bouillon to taste.
Cut can of whole tomatoes to prefered size.
Combine into one pan and allow to come to a boil. Add rice.