Van's Fini Flight Quiche (aka Super Easy Spinach and Cheese Quiche!)

Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper

Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.

Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.

Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche

Submitted by:  Tara Morrissey

Creamy Baked Chicken Taquitos

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
Juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas


Directions:

*Preheat oven to 425 and spray baking sheet with cooking spray

*In a large bowl, combine cream cheese with salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.

*Fold in chicken and cheeses

*Taste and season with more salt and pepper, if necessary

*Warm tortillas according to package directions until soft and pliable

*Spoon 3 TBSP chicken filling onto lower third of each tortilla and roll tightly.

*Place seam side down on prepared baking sheet.

*Repeat with remaining tortillas

*Spray taquitos lightly with cooking spray, sprinkle with kosher salt

*Bake 15-18 minutes, or until tortillas are crisp and golden brown

*Serve with salsa, sour cream, and guacamole

Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).

These are perfect to make and freeze. Its an easy snack/meal for that man (or child) in your life. *wink wink*

Submitted by: Ashley Butler

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

Ingredients
6 (about 12 oz) chicken tenderloins

6 TBSP shredded unsweetened coconut

1/4 cup panko crumbs (or regular bread crumbs)

2 TBSP crushed cornflake crumbs

13 cup egg substitute or egg whites

Pinch salt

Olive oil spray

6 cups mixed baby greens

3/4 cup shredded carrots

1 large tomato, sliced

1 small cucumber, sliced

Vinaigrette:

1 TBSP oil

1 TBSP honey

1 TBSP white vinegar

2 tsp dijon mustard

Directions:

*Whisk all vinaigrette ingredients and set aside

*Preheat oven to 375*

*Combine coconut flakes, panko, cornflake crumbs and salt in a bowl
*Put egg whites or egg beaters in another bowl.

*Lightly season chicken with salt
*Dip chicken in egg, then in coconut crumb mixture
*Place chicken on a cookie sheet lined with parchment for easy cleanup
*Lightly spray with olive oil spray
*Bake 30 minutes turning halfway until chicken is cooked through 

*Place 2 cups baby greens on each plate
*Divid carrots, cucumber, tomato evenly between each plate
*When chicken is ready, slice on the diagonal and place on top of greens
*Heat dressing in the microwave a few seconds and divide equally between each salad (a little over 1 TBSP each)

Submitted by: Ashley Butler

Old Fashioned Cheesy Chicken Spaghetti

Ingredients:
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped

Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.

Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.

Note:  I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!

Submitted by: Ashley Butler

Chic Family in A Bowl

Ingredients:

Chicken thigh (100g)

1/2 large onion (or 1 small)

2 eggs

Frozen peas - 20 pieces (about 10 for each bowl)

2/3 cup fish broth or chicken broth

2 TBSP soy sauce, sake (Japanese rice wine) or wine and Japanese Mirin (found at Commissary Asian section)

400-450 g cooked rice

Directions:

*Cut chicken into bite sizes
*Slice onions about 1cm wide.
*Mix eggs in a bowl
*Defrost peas in hot water and drain
*Mix fish (or chicken) broth and sauce of choice and pour in a pan
*Add onions and bring to boil
*Add chicken and cook
*When chicken is cooked, add 2/3 of eggs slowly making circles and cook until eggs are not runny but soft. (Don't cook until it's hard!)
*Add the rest of the eggs and turn off the burner.
*Pour on top of bowl of rice and add peas.

Serves: 2

Submitted by: Mai Nauroth

Shrimp with Orzo

Ingredients:
2 cups orzo
2 Tbsp. olive oil, divided
1 pkg. (10 oz.) frozen spinach thawed and squeezed dry - (I use fresh spinach leaves)
1 can (14.5 oz) petite diced tomatoes, drained
2 cloves garlic, finely chopped
1 lb. shrimp, shelled and deveined
1 can (28 oz.) crushed tomatoes
1 tsp. oregano (I add extra to my liking)
8 oz. feta cheese, crumbled

Directions:
*Cook orzo according to package directions; drain and toss with Tbsp. olive oil.
*Stir in spinach
*Set aside
*In a large pan: Cook garlic in remaining oil
*Add shrimp; saute until just pink.
*Add crushed tomatoes and diced tomatoes, oregano: simmer until slightly reduced, about 15 minutes. *Season to taste with salt and pepper.
*Toss orzo and feta into the sauce mixture, let simmer about five minutes or until heated through.
*Garnish with fresh chopped parsley, if desired.

Serves: 10 (small portions maybe)   Personal Note:  I serve this in shallow soup bowls.

Submitted by: Kusha Keenan

Asian Noodle Chicken

Ingredients:
1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger (I use 1 tbsp)
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature-- (I don't use this much and can also omit if desired)
Angel hair pasta cooked al dente (about 8OZ)
1 English cucumber, cut into 3-inch sticks--(I prefer Sliced thin)
2 cups fresh cilantro leaves

Directions:
*In a small saucepan, heat oil over medium.
*Add jalapeno, ginger, and garlic.
*Season with salt and pepper and cook, stirring, until garlic is soft, 2 to 3 minutes.
*Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. (Does not really thicken) *Refrigerate until cool, at least 15 minutes (or up to 1 week).
*Combine chicken, noodles, cucumber, and cilantro.
*Drizzle with dressing just before serving.

Serves: 4

Personal Notes:  I've tweaked this recipe a tad, but it's so refreshing and yummy. Room temp is the best way to serve--not a hot dish.

Submitted by: Kusha Keenan

Cumin Crusted Pork Tacos

Ingredients
Pork:
2 teaspoons ground cumin
1 teaspoon cumin seeds, crushed (I didn't have this so substitued with extra ground cumin)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (1-pound) pork tenderloins, trimmed
1 tablespoon olive oil

Salsa:
2 cups frozen whole-kernel corn, thawed (I use canned and it is fine)
1 cup quartered grape tomatoes (I just used vine ripened tomatoes diced)
1 cup cubed peeled avocado
1/2 cup diced red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained

Remaining ingredients:
2 cups reduced-fat sour cream
1 tablespoon canned chipotle chile in adobo sauce, chopped (We didn't have this at the commisary so I just used chipotle chili powder, you can also skip this and just use sour cream if you don't want the spice)
30 (6-inch) corn tortillas

Directions:
*Preheat oven to 425°.
*To prepare pork, combine first 5 ingredients.
*Rub cumin mixture over pork.
*Heat oil in a large cast-iron skillet over medium-high heat.
*Add pork; cook 4 minutes or until browned on all sides.
*Bake at 425° for 12 minutes or until a thermometer registers 155°.
*Remove pork from oven; let stand 5 minutes.
*Cut pork across grain into thin slices.
*To prepare salsa, combine corn and next 7 ingredients (through beans).
*Combine sour cream and chipotle in a blender; process until smooth.
*Wrap tortillas, 3 at a time, in a damp paper towel.
*Microwave at high 20 seconds.
*Spoon about 1 ounce pork onto each tortilla.
*Top each tortilla with about 2 tablespoons salsa and about 2 teaspoons sour cream mixture. Fold in half.

Yummy and very healthy!

Makes enough to serve 4-6 easily with leftovers.

**The salsa is also really good just for eating with chips.

Source: Cooking Light

Submitted by: Lori Cover

Rebecca’s Turnip Green Soup

Ingredients:
1 box Chicken Broth
1 can Rotelle Tomatoes
2 Cans White Northern Beans
1 Envelope Knorr Vegetable Mix
Conecuh sausage link
1 bag frozen Turnip Greens (I used Collard Greens)

Directions:
*Cut sausage link into pieces and brown sausage in a big soup pan
*Add everything else and let simmer

From the Kitchen of Katie Nikolai

Chicken Wild Rice Soup

Ingredients;
1 med onion chopped
1 c. chopped celery
2 carrots sliced
1/2 c.butter (I use a tad more than half stick)
1/2 c. flour
4 c. chicken broth
2 c. cooked wild rice (Uncle Ben's wild rice with seasoned packet)
2 c. light cream or whole milk
2 c. cooked diced chicken (I chop really small pieces)
1 tsp parsley (I use fresh)
2 tsp lemon pepper (I always add more and squeeze fresh lemon juice as well)

Directions:
*In large soup pot, saute onion, celery, and carrots in butter, 10 to 15 minutes until veggies are tender.
*Reduce heat.
*Blend in flour until bubbly and well combined, cook about 3 minutes.
*Gradually add chicken broth stirring constantly until smooth.
*Bring to a boil for 1 minute.
*Reduce heat to simmer.
*Add remaining ingredients.
*Simmer for 20 minutes.

Submitted by:  Kusha Keenan

Pumpkin Lasagna

Ingredients:

1/2 pound sliced fresh mushrooms (I didn't add these)
1 small onion, chopped
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 can (15 ounces) solid-pack pumpkin
1/2 cup half-and-half cream
1 teaspoon dried sage leaves
Dash pepper
9 no-cook lasagna noodles
1 cup reduced-fat ricotta cheese or cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup shredded Parmesan cheese

Directions:
*In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside.
*In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
*Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray.
*Top with three noodles (noodles will overlap slightly).
*Spread 1/2 cup pumpkin sauce to edges of noodles.
*Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. *Repeat layers. Top with remaining noodles and sauce.
*Cover and bake at 375° for 45 minutes.
*Uncover; sprinkle with remaining Parmesan cheese.
*Bake 10-15 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.

Serves: 6

Submitted by: Kelly Birckett

Tara's Curry Couscous-Stuffed Acorn Squash: Take 2 (a Variation)

Ingredients:
1 acorn squash
1 package couscous
1/4 cup onion, diced
1/4 cup apple, peeled and chopped in small pieces
1 tbsp curry spice
1/8 cup raisins or dried cranberries
2T Olive oil
Salt and pepper to taste

Directions:
*Preheat over to 400F
*Cut the squash in half and scoop out the seeds and stringy pulp
*Baste the squash with olive oil and sprinkle with salt and pepper
*Bake in a casserole dish cut side down for around 50 minutes (until very tender)
*While squash is baking, prepare the couscous according to the package directions and set aside.
*Heat the olive oil in a large skillet over medium-high heat.
*Add the onion and cook, stirring, until softened, about 4 minutes.
*Stir in the raisins, curry, apple, cranberries and couscous; season with salt and pepper.
*Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate or bowl. *Divide the couscous among the squash.

*Personal Notes: This is one of my favorite fall veggie recipes. You can sweeten it up and change the flavor completely by using 1t each of cinnamon, brown sugar and nutmeg instead of the curry.

Serves: 2

Source: Williams Sonoma Vegetarian Cookbook

Submitted by: Tara Morrissey

Salmon En Croute

Ingredients:
1/2 pkg. puff pastry, defrosted (1 sheet)
1 - 5 oz. pkg washed baby spinach
2 salmon fillets, skinless
1/4 tsp salt
2 Tbsp. olives, crushed
1 egg beaten

Directions:
*Preheat oven to 375 F.
*Line a baking sheet with parchment paper or aluminum foil.
*On a lightly floured surface, roll out a sheet of pastry to 1/8" thick.
*Place 1/2 of spinach leaves lengthwise down the center of the pastry.
*Season the fillets with salt and place down the center of the spinach.
*Wrap fish in pastry completely by folding in sides to seal.
*Place on baking sheet and brush with egg.
*Bake until golden brown 25-30 min.
*Serve immediately.

Submitted by: Michelle Turner

Baked Ziti

Ingredients:
16 oz ziti
1 lb ground beef
15 oz ricotta cheese
1/2 cup parmesan cheese
1/4 cup parsley
1 egg
3/4 tsp salt
1/4 tsp pepper
8 oz mozarella
2 jars Classico (any flavor) sauce

Directions:
*Brown and drain beef
*Add 1 jar Classico, ricotta, and next 5 ingredients.
*Cook ziti and stir into mixture.
*Layer 1/2 ziti mixture, 1/2 remaining jar of sauce, remaining ziti mixture, remaining sauce.
*Top with shredded mozarella cheese.
*Bake 20-30 minutes at 350 F.

Submitted by: Susan Bellamy

Curry-Couscous Stuffed Acorn Squash

Ingredients:
2 tablespoons brown sugar
1 tablespoon butter, melted
2 large acorn squash, halved and seeded
2 tablespoons olive oil (substitute vegetable broth to make recipe healthier)
2 cloves garlic, chopped
2 stalks celery, chopped
2 large carrots, chopped
1/4 cup chickpeas
1/2 cup diced onion
1/2 cup raisins
1 1/2 tablespoons curry powder
Salt and pepper to taste
1 (14 ounce) canned vegetables
1 cup uncooked couscous
1/2 teaspoon red pepper flakes (if desired)

Directions:
*Preheat oven to 350 degrees F (175 degrees C).
*Arrange squash halves cut side down on a baking sheet.
*Bake 30 minutes, or until tender.
*Dissolve the sugar in the melted butter.
*Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
*Heat the olive oil (or 2T broth) in a skillet over medium heat.
*Stir in the onion, celery, and carrots, and cook 5 minutes
*Add garlic and cook 1 more minute.
*Mix in the chickpeas and raisins.
*Season with curry, salt, and pepper, and continue to cook and stir until vegetables are tender.
*Pour the chicken broth into the skillet, and mix in the couscous.
*Cover skillet, and turn off heat.
*Allow couscous to absorb liquid for 5 to 7 minutes.
*Stuff squash halves with the skillet mixture to serve.

Submitted by: Tara Morrissey
Personal Note: This is a fall favorite of mine... you can also add other seasonal veggies to the couscous mixture: Yellow squash, zucchini and mushrooms are all great as well.

Serves: 4

Submitted by: Tara Morrissey

Cheese Ravioli with Toasted Walnuts

Ingredients:
1 14-16 oz pkg cheese ravioli (frozen or fresh)
1/3 cup olive oil
1/4 cup (2 oz.) walnuts (roughly chopped)
1 clove garlic, sliced
2 tsp lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

Directions:
*Cook ravioli according to package directions
*Drain, reserving 3 TBSP of cooking water
*Heat oil in medium skillet over medium heat
*Add walnuts and garlic and cook, stirring, until nuts are lightly taosted and fragrant (about 5 minutes)
*Stir in lemon juice, 1/2 tsp salt, 1/4 tsp pepper, parsley, and reserved cooking water
*Add ravioli and toss to coat
*Divide among individual plates and sprinkle with parmesan

Serves: 4

Source: Real Simple magazine

Submitted by: DeAnne Anderson

Easy Vegetarian Tortilla Pie

Ingredients:
4 large flour tortillas
3 cups grated cheese, I recommend sharp cheddar or Monterey Jack
1 cup rice, prepared according to instructions
1 can beans, cooked (we used black beans)
2 cups spinach, chopped and coated lightly with salt and vinegar or a light Italian dressing
2 tomatoes, chopped
1 onion, your choice, diced or chopped finely
Butter
Chiles, peppers, or pickled jalapenos, sliced
2 tablespoons chili powder
Chopped avocado
Chopped cilantro
Sour cream
Salsa

Directions:
*Preheat oven to 350°F.
*Butter the bottoms and sides of a baking dish, which optimally should be the same size as your tortillas. (In my case this wasn’t possible, so I just origami-style folded my tortillas to fit!)
*Butter and place one tortilla on the bottom of the pie dish, and sprinkle some cheese over it.
*Add a layer of each filling ingredient (cheese, rice, tomatoes, spinach, beans, onions and peppers) and continue buttering each tortilla and layering ingredients. You can go as high as you want, we stopped at four layers. (Don’t forget to season each layer with a bit of chili powder!)
*Top off your layers with one last flour tortilla.
*Spread a little butter over the surface of this tortilla.
*Cover the dish with aluminum foil.
*Bake in oven for 30 minutes at 350°F.
*Remove the foil and crank the temperature to 400°F.
*Cook for 15-20 minutes, until the top is lightly browned and cheese is bubbly.
*Remove from oven.
*Let stand for 10 minutes.
*Cut into quarters.
Serve with chopped avocados, cilantro, salsa, and/or sour cream.

Serves: 4

Source: My friend Rachel Wynn

Submitted by: Annie Distelzweig

Hoisin-Glazed Salmon with Quinoa

Ingredients:
3 Tbsp hoisin sauce
1/4 tsp Chinese five-spice powder
1 cup quinoa
4 pieces (6 oz each) skinless salmon fillet
2 cups water
1 Tbsp rice vinegar
1 Tbsp soy sauce
2 green onions, thinly sliced
1 bunch radishes, trimmed and thinly sliced

Directions:
*Preheat oven to 400 degrees F.
*In a small bowl, combine hoisin sauce and five-spice powder.
*In a 13"x9" glass baking dish, place salmon flat side down.
*Spread hoisin mixture on top.
*Bake 15-17 minutes or until opaque throughout.
*Meanwhile, in a 12" skillet, toast quinoa on medium heat for 5 minutes or until fragrant and golden, stirring frequently.
*Stir water into toasted quinoa, heat to boiling on high.
*Reduce heat to low, cover, and simmer 15 minutes or until water is absorbed.
*Remove skillet from heat and stir in vinegar, soy sauce, radishes and green onions until blended.
*Serve salmon with quinoa.

Submitted by: Michelle Meadows Turner

Merlot Meatballs

Ingredients:
1 bottle of Merlot....a little for cooking...the rest to entertain you while you cook :)
1lb ground beef
1lb ground sausage (your choice...you can spice these up with spicy sausage!!!) --- Do not just double the ground beef...you have to have the sausage to make them moist and yummo!!!
Italian bread crumbs (about 1 cup)
Parmesaen cheese (about 1/2 cup...more if you like)
2 tablespoons minced or chopped garlic
A few shakes of garlic salt
Salt and pepper to taste
Italian seasoning (1-2 tablespoons...adjust is sausage is already flavored with sage etc)
2 eggs
Your favorite red sauce and pasta of your choice

Directions:
*Mix all ingredients and then add a splash of Merlot (be careful mixing if you just got a mani...you can stain your hands red with the wine!!!)
*Roll into meatballs (whatever size you like)
*Dip in Merlot and then place on a foil lined baking sheet.
*Bake at 350 for half hour.
*Add to your favorite sauce (your favorite red sauce)
*Add pasta (of your choice....)
*Garnish with parmesan cheese:)

Enjoy with remainder of bottle of wine!!!!

Serves: 6-8

Submitted by: Annie Distelzweig

Refried Bean Soup

Ingredients:
1 can (16 oz) spicy fat-free refried beans
1 can (15 ¼ oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (14 ½ oz) chicken broth
1 can (14 ½ oz) stewed tomatoes, cut up (we used diced tomatoes)
½ cup water
1 can (4 oz) chopped green chilies
¼ cup salsa
Tortilla Chips

Directions:
*In a large saucepan, combine the first eight ingredients.
*Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
*Serve with tortilla chips.

*Personal Notes:  We added our own mix of seasonings (garlic salt, cumin, paprika, red pepper flakes and cayenne) to give it that little extra kick. We like things spicy! We also topped the soup mixture with shredded cheese before serving. This recipe is super easy and yummy!

Serves: 8

Source: Simple & Delicious Magazine

Submitted by: Carma Chisam