4-6 raw chicken breasts
Green beans (fresh or canned-really any green veggie would work. Broccoli is good, too).
Italian dressing mix (dry packet)
1 stick of butter
Ready for the oven
Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. Enjoy!
2 cans green beans (or two cups fresh green beans)
1/2 of the liquid in the can of green beans
1 can cream of mushroom soup (I used cream of celery, you could use other cream soups as well)
1 Tbsp Kitchen Bouquet
4 cubed steaks
salt & pepper, to taste
If using a slow cooker liner, insert into slow cooker. Put green beans in bottom of the slow cooker along with 1/2 of the liquid. Put cubed steaks on top of the beans, try not to over lap the steaks. Combine Kitchen Bouquet & soup until mixed well, place over top of cubed steaks. Salt and pepper to taste. Cook on LOW for 7-9 hours.
This is a super easy meal to prepare and something different to do with cubed steaks.
A recipe that is very easy to 1/2 (for those of us that are cooking for two) or double if cooking for a bigger crowd.
All set and ready to cook!
- 4 – 32 oz chicken broth
Great way to use up fresh veggies!
- 1 – 15 oz tomato sauce
- 1 stick butter
- ½ onion, diced
- ½ c celery, diced
- 1 ½ c carrots, diced
- 1 small zucchini, diced
- ¾ c cauliflower, chopped
- 1 ½ c broccoli, chopped
- 2 medium potatoes, diced
- 2 c green beans, chopped
- 2 ears of corn, removed from cob
- 2 c small sea shell pasta
The remaining ingredients
- Couple pinches of salt
- Pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
In a large pot, melt butter. Cook onions, celery and carrots until onions are translucent. Add chicken broth & remaining veggies (zucchini, cauliflower, broccoli, potatoes, green beans & corn) and stir well. Add salt, pepper, soy sauce, Worcestershire & tomato sauce and stir well. Simmer on medium-low heat for approximately 45 minutes, stirring occasionally.
Lastly, add pasta and continue to simmer about 15 minutes longer until pasta is al dente.
*This makes a LOT of soup (approximately 18 servings). Great to freeze for easy, quick future meals.
*This could easily be adapted to suit your tastes with or without any of the veggies I’ve used or those of your own choosing. I’ve used all fresh veggies but you could substitute frozen or canned, if needed. Also, you could add chicken or beef to make it an even hardier meal. To make it a ‘true’ vegetarian meal – use vegetable broth instead of chicken broth.
Dice celery, onion & carrots and saute in butter
Dice zucchini, cauliflower & broccoli
Peel & dice potatoes and chop fresh green beans
Cut corn kernels off of two ears of corn
Add all ingredients to soup pot and simmer for approximately 1 hour
Add sea shell pasta the last 15 minutes of simmering
Plenty left to freeze for future use!