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January 19, 2018

12/11/2017 9:54:00 AM
Meals ready in no time with canned soup

December? With the warmer weather we’ve been having lately and  no snow on the ground, as of yet, it feels like early November. However it did get colder last week and actually, according to the calendar, winter doesn’t arrive until Dec. 21st. As my neighbor would say, “It is what it is!” Perhaps there will be snow on the ground by the time you read this column. Get your shovels and broom out. Better to be ready than not. Ours has been out on the deck for about a month, falling over when we get strong winds…bang-ity-bang!

This is a very busy time of the year, with holidays approaching. How can we make it easier to prepare meals that don’t take a lot of time? One of the ways that I have found over the years is to use canned foods in preparing a good meal.

Today’s recipes have canned soups in the ingredients.

  Don’t let the “alfredo” part in the title of this recipe scare you away. It’s an easy way to make these dishes easily.

Prep time: 12 minutes. Cook time: 15 minutes.


6 oz. uncooked fettuccine pasta  ( or about half of a 16 oz. box.)
1 c. fresh or frozen, thawed, broccoli florets
2 T. butter or stick margarine
1 lb. skinless, boneless chicken breasts, cut in 3/4-inch cubes
1 can cream of chicken soup or 98% fat free soup, undiluted
1/2 c. milk
1/2 c. grated Parmesan cheese
1/4 t. black pepper

Cook pasta according to pkg. directions. Do not drain.  Add broccoli to pasta the last 4 minutes of cooking time. (I like to cook the pasta a little longer then al dente.)  In medium skillet over medium-high heat, heat butter. Add chicken and cook until lightly browned, stirring often. Add soup, milk, cheese, pepper and pasta mixture, cooking until hot, stirring occasionally.  Makes 4 servings.


1 lb. boneless beef steak or top round steak, slightly frozen; cut into thin strips
1 T. canola or vegetable oil
1 can tomato soup, undiluted
3 T. soy sauce (can use low-sodium sauce)
1 T. vinegar
1 level tsp. garlic powder
1/4 t. crushed red pepper flakes – optional
3 c. fresh pea pods ( can substitute small broccoli flowerets)
4 c. hot cooked rice  ( 1-2/3 c. uncooked rice)

In medium skillet, over medium high-heat, heat oil. Add beef and stir-fry until browned and juices evaporate. Add soup, soy sauce, vinegar, garlic powder and pepper. Heat to a boil. Reduce heat to medium. Add pea pods and cook until tender-crisp, about 2 minutes, stirring occasionally.  Serve over rice .  Makes 4 servings.  Note: Minute rice may be substituted for regular rice following directions for 4 cups.


1/2 c. butter (1 stick)
2 T. sugar
3/4 c. flour
1 c. powdered sugar
1 – 8 oz. pkg. cream cheese, softened
1 c. whipped topping (Cool whip)                              
3 c. cold milk
3 small pkgs. Instant lemon pudding mix
Chopped pecans or walnuts, optional

In a medium-size bowl, combine soup, vegetables and chicken. Turn into a lightly sprayed 9-inch pie plate. In same bowl, combine milk, beaten egg and baking mix. Slowly pour evenly over chicken mixture.  Bake at 400 degrees for 30 minutes or until golden brown.  Makes 4 servings.


1 lb. ground beef
1 - 10-1/2 oz can condensed beef broth
1-1/3 c. water
2 c. uncooked medium shell pasta
1 can Cheddar cheese soup, undiluted
1 c. your favorite thick and chunky salsa

In a medium skillet over medium-high heat, cook beef until browned, stirring to separate meat.  Drain off fat. Add broth and water. Heat to a boil; stir in shells. Reduce heat to medium. Cook 12-15 minutes or until shells are tender, stirring often. Stir in soup and salsa; heat until hot.    Makes 4 servings.

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