3 c. potatoes, diced
½ c. celery, diced
½ c. onion, diced
1 ½ c. water
¼ tsp. salt
2 chicken bouillon cubes
½ lb. Bacon, cooked, chopped
2 c. milk
1 c. sour cream
2 T. chopped chives
1 T. flour
Pepper

Directions:

In large saucepan, combine potatoes, celery, onion, water, salt, & bouillon cubes. Cover & cook until vegetables are tender, about 20 minutes. Add bacon. Add 1 cup of milk and heat through. In bowl, blend sour cream, chives, and flour. Gradually stir in 1 cup of milk. Pour about 1/3 of hot potato mixture into sour cream mixture, mix well, & return to saucepan. Add pepper to taste. Cook & stir until thickened. Makes 4-6 servings.

Weight watchers = 6 points/serving

1 lb. Venison, cubed
3 T. olive oil
3 T. flour
½ tsp. Meat tenderizer
3 potatoes, peeled & diced
2 carrots, peeled & sliced
½ small onion, diced
1 T. Ketchup
1 T. Beef base
2 ½ c. water (can substitute ½ c. red wine for ½ c. water)
2 tsp. Worcestershire sauce
¼ tsp. pepper
1 bay leaf
¼ tsp. each of pepper, oregano, garlic powder, & onion powder
½ tsp. seasoning salt (i.e. Lawry’s)
1 clove garlic, minced
1 c. corn (canned)
1 c. green beans (canned)
½ c. mushrooms (canned)

Directions:

Heat 2 T. of oil in pan over medium high heat. Pat dry the venison with a paper towel. Put flour, meat tenderizer, & ¼ tsp. pepper in a Ziploc bag. Drop venison cubes in a couple at a time and coat with flour mixture. Brown venison in oiled pan. Set aside. In same pan, add 1 T. of oil, potatoes, carrots, onion, & garlic. Sauté vegetables for 10 minutes on medium/high heat. Add venison, ketchup, beef base, water, Worcestershire, bay leaf, pepper, oregano, garlic powder, onion powder, seasoning salt, corn, green beans, & mushrooms to sautéed vegetables. Heat until boiling. Cover and simmer over low heat for 45 minutes or until tender, stirring occasionally. Add water as needed. Thicken with flour, if desired. Makes approximately 8-1 cup servings.

2 (5 oz.) cans chicken breast
1/2 cup chopped onion
2 stalks sliced celery
1 (4 oz.) can diced green chilies
1/2 stick butter or margarine (I don’t use this much butter – I would use 2 T. or less)
2 (14 oz.) cans chicken broth
1 (10 oz.) can tomato soup
1 pkg. taco seasoning

Saute chicken, onion, chilies, and celery in butter. Add sauteed mixture and all remaining ingredients into a pan with chicken broth. Simmer 30 to 60 minutes.

Optional (I haven’t tried this): After soup has simmered, add 1/2 cup sour cream. To serve, fill soup bowls, sprinkle grated cheese and crumbled tortilla chips.

Makes about 6.5 cups.

3 large onions, sliced
1/4 c. margarine or butter (I use a little less than this, maybe 1/2)
1 T. flour
2 cans beef broth (I use one can broth and one can of water plus 2-3 tablespoons of beef base)
2 cups water
2 tsp. worcestershire (or more according to taste)
6 slices toasted bread
Sliced jack, provolone, swiss, or mozzarella cheese

Cook onions in butter over medium heat until tender and beginning to brown. Sprinkle with flour, gradually add can of broth. Heat to boiling stirring constantly. Stir in reamining broth, water, and worcestershire sauce. Heat until boiling, reduce heat and simmer uncovered 5 minutes. Pour soup over toast and cover with cheese. Broil until cheese is melted and browned.

Makes 6 servings about 1 cup each.