Copycat Panera Mac and Cheese

Katelyn took one bite, looked at me and said, "Finally!!  REAL Panera Mac and Cheese!"

Recipe courtesy of Aimee at Shugery Sweets
Serves 8


INGREDIENTS:

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk (I used skim)
2 cup heavy cream
2 cup shredded white cheddar
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp dry mustard
1lb, pasta, cooked (cavatapppi, shells, or elbow)



DIRECTIONS:

Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.

In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.

Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper. ENJOY.

To warm up leftovers, add a little more milk and stir until smooth.

Chicken and Rice Soup

Recipe Courtesy of Lisa Roubicek*
Photo Courtesy of Taste of Home

INGREDIENTS:
1 1/2 tsp lemon pepper (or more if needed)
1 Tbls chicken bouillon
1 cup long-grain rice
2 cooked chicken breasts, shredded**
1 12oz can of milk
1 can chicken broth
1 Tbls dried onion
1 cup chopped celery
2 peeled and chopped carrots
1/4 cup butter

DIRECTIONS
Add chicken broth and enough water to measure 6 cups in pan.  Add rice, onion, celery and carrots.  Bring to a boil, cover and cook for 20 minutes.

Add milk and butter, mix well.  Cook 5 minutes.

Wisk in lemon pepper and bouillon.  Taste for flavor, adding more lemon pepper or bouillon if needed.  Cook 5 minutes.

Add chicken and heat through.  The longer it simmers, the better.

*I altered the recipe somewhat to suit my taste.

**I like to cook the chicken during the day in the crockpot.  Put chicken breasts in the crockpot.  Sprinkle with lemon pepper and cook on low all day.  Shred and add to recipe as outlined above.  The chicken will be very tender and moist.

Pepperoncini Beef Sandwiches

Recipe adapted by Our Best Bites from Allrecipes
Photo by Our Best Bites

Ingredients
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Directions
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Freezer Instructions: Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze.
When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.

Korean Beef

Recipe and photo courtesy of Lizzy Writes

Ingredients
1 pound lean ground beef
1/4 - 1/2 cup brown sugar
1/4 cup soy sauce (low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt (if needed) and pepper
1 bunch green onions, diced (don't skip this!)

Directions
 Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Meatball Meltdown

Recipe Courtesy of Sandra Caraway

 

Ingredients

1 bag frozen meatballs
1 jar marinara sauce
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup parmesan cheese, shredded

1 loaf fresh Italian bread, sliced

 

Directions

Preheat oven to 400 degrees.  Place entire bag of meatballs in pot with sauce (can also add other seasonings if desired: garlic, onion powder, salt and pepper to taste - With my ingredients, I didn't need to) and cook over medium heat until warmed completely through, about 10 minutes, stirring as needed. 

 

Place meatballs into a 9x13 baking dish, layering cheeses on top, ending with the parmesan. Slice the bread and top with butter and a little garlic salt.  Line the dish with slices of the Italian bread, as shown in the picture.

 

Bake approximately 25 minutes or until melted and bubbly. 

 

My thoughts:

The tastiness of the dish is completely reliant on the meatballs and sauce. So it is important that those two ingredients are very yummy and high quality.  I used Trader Joes Italian Style Meatballs (2 bags).  They were tender and delicious.  Ideally, it would be great to make your own!  But I haven't found a good meatball recipe yet.  If you know of one, send it my way! 

 

For the sauce, I used Rao's Homemade Marinara.  It was a lot pricier than the other marinara, but really good!  I got it at Target.  Same with the marinara, I'd love to have a recipe for making my own.

 

Concerning the bread, you need a crustier bread than normal French bread, otherwise it gets soggy in the sauce.  I chose a crusty baguette, but it was a couple days old and a bit too crusty.  Next time it needs to be fresh.

 

Lastly, if the bread is getting too brown, lay a piece of foil over the top during baking.  This saved my bread from burning.

Grilled Lemon Pepper Halibut and Squash

Recipe and Photo Courtesy of Betty Crocker

Ingredients

1 pound halibut fillets, 1/2 to 3/4 inch thick

2 teaspoons dried basil leaves

1 teaspoon lemon pepper

1 teaspoon seasoned salt

3 medium zucchini or summer squash, cut into 2x1-inch strips

1 medium red bell pepper, cut into 1-inch pieces

2 tablespoons olive or vegetable oil

Directions

Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. Cut fish into 4 serving pieces if necessary. Place 1 fish piece on each foil piece. Sprinkle fish with 1 teaspoon of the basil, 1/2 teaspoon of the lemon pepper and 1/2 teaspoon of the seasoned salt.

Arrange zucchini and bell pepper over fish. Sprinkle with remaining basil, lemon pepper and seasoned salt. Drizzle with oil. Fold foil over fish and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Cover and grill packets over medium heat 15 to 20 minutes or until fish flakes with fork and vegetables are tender. Place packets on plates. Cut large X across top of each packet; fold back foil.

Lemon Ritz Chicken

Recipe Courtesy of Robin Carter

Ingredients
8 Thin-Sliced Chicken Breast Fillets
3 Tubes of Ritz Crackers
3/4 c Parmesan Cheese
Garlic Powder
Pepper
Salt
1 to 1 1/2 cubes Butter
Lemon Juice


Directions
Season both sides of chicken fillets with salt and pepper.

Crush Ritz crackers and place in shallow dish.  Mix in cheese, a healthy sprinkling of garlic powder and pepper and a little bit of salt.  In another dish, melt butter.

Dip a chicken piece in butter, then in cracker mixture.  Roll the chicken piece up, stuffing some cracker mixture in the middle as you go.  Place in greased baking dish.  Repeat with all chicken pieces.

Drizzle lemon juice over chicken rolls.  Pour rest of cracker mixture over and around chicken rolls.  Drizzle any remaining melted butter on top.

Bake at 350 degrees for 40 minutes, or until chicken is cooked through.

Chicken or Steak Fajitas

Recipe and Photo Courtesy of Our Best Bites

 

 

Measurements of meat and vegetables are approximate. Adjust depending on your preference and the number of people you’re serving. This will serve about 4-6.

 
Ingredients

1 lb boneless skinless chicken breasts, chicken thighs, or steak

2-3 bell peppers, stem and membranes removed and peppers quartered

1 large onion (any color/variety) sliced into 1/2″ slices

 

Marinade:

1/4 C fresh lime juice

1/3 C water

2 T vegetable oil

2 cloves garlic, pressed or finely minced

3 t vinegar

2 t soy sauce

1-2 t liquid smoke

1 t salt

1/2 t chili powder, or chipotle chili powder

1/2 t cayenne pepper

1/4 t ground black pepper

1/4 t onion powder

 

Directions

Place meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 Tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables (enough for a light coating) and the remaining to the meat. Marinate for 4-6 hours and up to overnight.

Preheat bbq grill, indoor grill pan, or large skillet. If you’re using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.

Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:
Tortillas
Black Beans
Tomatoes
Salsa
Rice
Diced Avocado
Guacamole
Sour Cream

Baked Chicken-Bacon Alfredo

Recipe and photo by Our Best Bites

 

Ingredients:
8 oz. penne or bowtie pasta
1 recipe alfredo sauce (Guiltless Alfredo Sauce works for a low-fat alternative) OR 1 16-oz. jar prepared sauce
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Instructions:

Preheat oven to 350.

Prepare pasta according to package directions. While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

 

If you don’t plan on eating it immediately, cover tightly with plastic wrap and aluminum foil. If you cook it from the refrigerator, preheat oven to 400 and bake for 45 minutes or until cheese is melted and bubbly and the pasta is heated through. If you’re cooking it from the freezer, bake at 400 for about 90 minutes.

Chicken Parmesan

Recipe and Photo Courtesy of Jane Maynard

Serves 4

INGREDIENTS
- 1 pound boneless, skinless chicken breasts, pounded very flat
- 1 cup plain bread crumbs
- 1/2 cup fresh shredded parmesan
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. paprika
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 2 eggs
- slices of fresh mozzarella

DIRECTIONS
Preheat oven to 350 degree F.

Whisk the eggs in a large, shallow dish. In another large, shallow dish, mix together the bread crumbs, parmesan cheese, salt, pepper, paprika, oregano and basil. Dip each raw chicken breast in the egg to coat, then place in bread crumbs and coat well. Place on lined cookie sheet.

Cook for about 20 minutes, until they are JUST cooked through. Top with mozzarella cheese sliced and cook until cheese is melted, about 2-3 more minutes.

Serve on top of pasta noodles and cover with marinara sauce.

Cheesy Green Chile and Potato Chowder

Recipe and Photo Courtesy of Eat, Live, Run

 

 

serves 4-6

Ingredients:
3 poblano peppers
1 large yellow onion, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
1/4 - 1/2 lb bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Mexican blend cheese {plus additional for serving}
thinly sliced green onions

Directions:
First, fire roast the peppers.
To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.

While your peppers are cooling, fry the bacon in a large dutch oven or heavy bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Drain some, but not all, of the grease.

Add your onion, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back to a simmer. Simmer for another 10 minutes.

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.

Time:
1.25 hours

Thai Lettuce Wraps

After dreading meal planning for years, I decided to sign up for Emeals.  I had briefly tried them out before, but it was short lived.  I checked their website out recently, and they had added so many options, I decided to try them again.  It costs anywhere from $5-$8 a month, but they coordinate their menus with sale items and seasonal ingredients, so you save money at the store (I saved my $7 fee in the first week). 

You can choose meal plans for vegetarian menus, gluten-free, and so forth.  I signed up for the "clean living" plan.  These are supposed to be recipes on the healthier side, but still tasty.  Emeals gives you the meal plan, recipes and a shopping list.  I have tried a few so far, and they have been pretty tasty!  The one that surprised me most was this one.  Ryan was secretly expecting to hate it, and I was hesitant too.  It is SO good though!  We just had it Friday and he's already requesting it again...

Thai Lettuce Wraps

Photo Courtesy of Kraft Foods
Recipe Courtesy of Emeals
Modified by me
Serves 4 people

INGREDIENTS:
1 head lettuce (butter or iceberg)
1/2 cup shredded coconut
1 T oil
1/2 cup chopped onion
1-2 T grated ginger
2 T chopped garlic
1 lb ground pork
1/3 cup lime juice
1/4 cup cilantro
1/2 cup peanuts
Red pepper flakes
Salt to taste

DIRECTIONS:
Separate lettuce leaves, rinse and dry.  Heat pan, add coconut and stir until crisp.  Set aside.

Heat oil and saute onion, ginger and garlic for 3-5 minutes.  Add pork and saute until cooked through.  Drain fat.  Add lime juice, cilantro, peanuts and red pepper flakes (the amount you put in determines the heat - I use a few sprinkles).  Season with salt to taste.  Stir in toasted coconut.  Spoon mixture into lettuce leaves, roll and eat!

Side suggestion:  Corn on the cob rubbed with butter, seasoned with salt and sprinkled with lime juice and a light dusting of chili powder. 

Shepherd's Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 2-4 tablespoons butter
• 1/2 cup shredded Cheddar cheese
• salt and pepper to taste
• 1 1/2 cup frozen mixed veggies
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef (or turkey)
• 2 tablespoons all-purpose flour
• 2 tablespoons ketchup
• 1/4 cup worcheshire sauce
• 1 packet brown gravy
• 1 cup water

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Preheat oven to 375 degrees F.
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground meat and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Then add ketchup, worcheshire sauce, packet of brown gravy and one cup of water. When it starts to thicken, add mixed veggies.  Season with salt and pepper to taste.  Simmer until thickened. 
4. Spread the ground meat and veggie mixture in an even layer on the bottom of a 2 quart casserole dish. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Cafe Rio Pork Salad

Recipe courtesy of recipezaar.com via Carla
Picture courtesy of Favorite Family Recipes

Serves 8-10
Ingredients:
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 onion
2 garlic cloves
water, to cover

Sauce:
1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar

Directions

1. Cut pork in large chunks. Put in large crock pot and add water just to cover. Add seasonings. Cut onion in 4 large pieces (or dice if you want onion in the meat), crush garlic and add to water. Cook pork on low all day or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Pull pork and return to crock pot.

2. In a separate container mix enchilada sauce, soda and sugar. Add to pork in the crock pot. Cook 1 hour longer.

3. Serve atop lettuce, tomatoes, avocados, black beans, etc.  Top with dressing (see below).

Cafe Rio Tomatillo Salad Dressing
2 cups

Ingredients:
1 cup mayonnaise
1 cup sour cream
5 sprigs cilantro
2 small tomatillos, chopped
1 green onion
1 garlic clove
1/2 jalapeno pepper (seeds and all)
1/2 lime, juice of
1/2 teaspoon salt

Directions:
1.Place all ingredients in blender and blend until smooth.
2.Dressing lasts 2 weeks in frig.

Italian Wedding Soup

Recipe and photo courtesy of Food Network Magazine

Ingredients

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 carrots, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh sage (or a proportional amount of dried)
4 cups chicken broth
1 tablespoon grated parmesan, plus more for topping
1/2 pound ground pork
3 tablespoons breadcrumbs (preferably panko)
3/4 cup orzo
8 ounces baby spinach (about 8 cups)

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic, 1 teaspoon Worcestershire sauce and some sage; cook 1 minute. Add the chicken broth and 2 cups water. Bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.

Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic, Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.

Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan. Serves 8.

Slow Cooker Chicken & Dumplings

Recipe and Photo Courtesy of Allrecipies
Modified

I have come to the realization, as a new mom, that there are some days you just don't have time to make dumplings from scratch.  So I am beginning to compile easy, low-prep dishes.  This one is a great start!

Ingredients

3 skinless, boneless chicken breasts
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
Frozen mixed veggies (corn, peas, etc)
Chicken broth
2 (8 ounce) packages refrigerated biscuit dough, torn into pieces

Directions
1.Place the chicken breasts on the bottom of a large slow cooker.  Season well with pepper and onion powder. Top with butter, veggies and soup.  Fill slow cooker with enough chicken broth to cover the mixture.

2.Cover slow cooker, and cook for 4 hours on High or until chicken breasts are done.  Shred chicken and return to pot.

3. Place the torn biscuit dough in the slow cooker. Add more chicken broth, if needed (the dumplings will soak up some of the liquid as they expand).  Cook about 2 more hours on high or until the dough is no longer raw in the center.

This is my easy prep Chicken and Dumplings. For an awesome homemade dumpling recipe, click here.

Lisa's Chicken Vermicelli

Recipe Courtesy of Ryan's Mom

INGREDIENTS
24 ounces vermicelli
1 cube butter
1 purple onion
3-4 chicken breasts
2 large cans diced, stewed tomatoes
1 small can diced, stewed tomatoes
4 - 5 Tbsp chili powder
Longhorn block cheese, grated

DIRECTIONS
Saute onion in butter. Add canned tomatoes and chili powder. Simmer.

Boil chicken in a large amount of water and remove. Do not drain. Remove chicken and cook vermicelli in chicken broth. Drain most of the water (but not all). Mix tomatoes and onions with noodles. Shred chicken. Add chicken and half of cheese. Mix well. Add the rest of the grated cheese on top.

Mom's Taco Salad

Recipe Courtesy of Mom


PHOTO CREDIT

This recipe came from my mom. It is one of Ryan's favorite meals. Sometimes, the simple recipes are the best!

INGREDIENTS
Mixed Greens
Tomatoes, chopped
Green Onions, chopped
Cheddar Cheese, grated
Ground Beef, cooked
Black Beans, drained and rinsed
Black Olives, sliced
Avocado, sliced
Tortilla Chips, crushed

Dressing
Mayonnaise
Taco Sauce

DIRECTIONS
Toss all salad ingredients together in a large bowl. These ingredients are flexible. Use the quantities you like. Eliminate ingredients you don't.

Mix mayo and taco sauce. For spicier dressing, add more taco sauce. The darker the dressing, the spicier it will be.

Toss salad with dressing and serve.

Slow Cooker Pot Roast

Recipe and Photo Courtesy of Allrecipes.com
Modified Somewhat

Serves 4 - 6

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1/2 package dry onion soup mix
3/4 cup water
3 pounds pot roast
2 pounds red potatoes
Baby carrots
Black Pepper
Cornstarch

Directions
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and sprinkle with pepper. Add red potatoes and baby carrots on top. Sprinkle again with pepper. Cook on High setting for 4 hours, or on Low setting for 8 to 9 hours.

Place potatoes, carrots and meat on a serving platter. Strain gravy into saucepan. In a separate cup, make a slurry with some of the gravy and the cornstarch. Wisk into gravy and stir to thicken. Season further if needed. Top potatoes, carrots and meat with gravy and serve.

White Chili

Recipe Courtesy of Erin Mercado


PHOTO CREDIT

Serves 5

Ingredients

3 boneless, skinless chicken breasts, diced small*
1 medium onion, chopped
1 ½ tsp garlic powder
1 Tbsp oil
2 cans (15 ½ oz each) great northern beans (white beans), drained and rinsed
1 can chicken broth
1 or 2 cans (4oz) chopped green chilies (depending on your preference)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne powder
1 cup sour cream
½ cup whipping cream
Cilantro

Directions

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer, uncovered, for 30 minutes.

Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro.

*Can sub an extra can of beans for chicken and veggie broth for chicken broth to make this vegetarian.