A WEEK OF COOKING WITH SOUP - DAY 4

CHICKEN QUESADILLAS

1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
1/4 cup Pace Picante Sauce
1 1/2 cups chopped cooked chicken
8 flour tortillas (8 inch), warmed

1. Heat oven to 425
2. Stir the soup, picante sauce, and chicken in a medium bowl
3 Place tortillas on baking sheet. Top half of each tortilla with 1/4 cup of soup mixture. Fold over tortillas (I used tooth picks to help them stay folded over but the recipe says to moisten the edges and pinch together)
4. Bake for 5 minutes or until the filling is hot.



VERDICT: YUM! I think next time I may cook the tortillas in a frying pan with oil before putting in oven, maybe at more crunch to them.

A WEEK OF COOKING WITH SOUP - DAY 3

PULLED PORK SANDWICHES

1 tablespoon vegetable oil
3/ 1/2 to 4 pound boneless pork shoulder roast, netter or tied (I could only find a 2 pound-er but I still used full ingredients)
1 can (10 ounces) Campbell's Condensed French Onion Soup
1 cup of ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
Sandwich rolls or buns (I used just hamburger buns & put them in the oven for a bit to warm them up)

1. Heat oil in a 10 inch skillet over medium-high heat. Add the roast and cook until it's well browned on all sides
2. Stir the soup, ketchup, vinegar, and brown sugar in a slow cooker (crock pot). Add the roast and turn to coat with the mixture.
3. Cover and cook on LOW for 8-10 hours or until meat is fork-tender.
4. Remove the roast from cooker to a cutting board and let it stand for 10 minutes. Using 2 forks, shred the pork. return shredded pork to cooker.
5. Divide pork and sauce mixture among rolls or buns.



VERDICT: Super yummy. Very Flavorful. I did steps 1-3 in the morning and it cooked all day while I was at work. Perfectly tender and yummy. You have to eat it as soon as you put on buns though cause buns will get soggy.

Also made with this peas and fried potatoes (I cut up potatoes added salt & pepper & some of the juices from the slow cooker and fried them up).

A WEEK OF COOKING WITH SOUP - DAY 2

ULTRA CREAMY MASHED POTATOES
3 1/2 cups Swanson Chicken Broth
5 large potatoes, cut into 1 inch pieces
1/2 cup of light cream
2 tablespoons of butter
Generous dash ground black pepper

1. Heat the broth and potatoes in 3-quart saucepan over medium-high heat to a boil.
2. Reduce heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain,
reserving the broth.
3. Mash the potatoes with 1/4 cup of the broth, cream, butter and black pepper. Add additional broth if needed, until desired consistency.



VERDICT: Yum. Flavorful

What I also made with this is corn and Easy Baked Parmesan Meatballs (see recipe below).

EASY BAKED PARMESAN MEATBALLS
1 pound ground
1/2 cup Kraft grated Parmesan Cheese
1/4 cup fresh parsley (if you use parsley flakes cut to 1 tablespoon0
1 egg
1 clove of garlic (oops I forgot this) :)

Preheat oven to 375 degrees.
Mix meat, cheese, parsely, egg, and garlic. shape into 12 meatballs.
Place in foil-lined 15x10x1-inch baking pan (did not foil line oops again) :0
Bake 25 minutes or until cooked through.

A WEEK OF COOKING WITH SOUP - DAY 1

NACHO PASTA

1 can (11 ounces) Campbell's Condensed Fiesta Nacho Cheese Soup
1/2 cup of milk
4 cups cork-screw-shaped pasta (rotini), cooked and drained

Heat the soup and milk in a 2-quart sauce pan over medium heat. Cook and stir until hot and bubbling.
Stir in the pasta. Cook and stir until hot.

THE VERDICT: The kiddos would prefer I just made a simple box of mac & cheese. Decent flavor, but a little bland.