Soup and Salad Recipes

Sweet Salads

 

Lemon Flavored Side Salad

1 pkg. SUGAR FREE LEMONADE PIE/DIP MIX
1 (16 oz.) Lite Cool Whip
1 (16 oz.) carton cottage cheese
Mix all together and serve as a side salad.  Chill for at least 2 hours before serving.

By Marcia Shepard

 

Peaches and Cream Tasty Fluff

1 (16 oz.) container cottage cheese
1 (16 oz.) container thawed fat free Cool Whip
1 (14 oz.) can of no sugar added peaches
½ pkg. SUGAR FREE PEACHES AND CREAM PIE MIX
Drain and pat dry the peaches. Cut in small pieces. In bowl add peaches, cottage cheese, thawed Cool Whip, and ½ pkg. (or to taste) of the SUGAR FREE PEACHES AND CREAM PIE MIX and stir well. Chill for 30 minutes and serve. This is a great side salad for summer BBQ’s; almost like a dessert.

By Marcia Shepard

 

Rainbow Fruit Salad

1 large mango, peeled and diced

2 c. fresh blueberries

2 bananas, sliced

2 c. fresh strawberries, sliced

2 c. grapes

2 nectarines, unpeeled and sliced

1 kiwi, peeled and sliced

Honey Orange Sauce:
1/3 c. unsweetened orange juice
2 T. lemon juice
1-1/2 T. honey
1 tsp. HOT SPICED WINE/CIDER MIX

Prepare desired fruit (peeling, cutting, dicing, etc). Mix all ingredients for the sauce, and just before serving, pour honey orange sauce over the fruit.

By Kista Taylor

 

Salads

 

6 and a Chicken Salad

2 lg. chicken breasts, cooked and diced
1 pkg. CHICKEN SALAD MIX
1/2 c. diced celery
1/4 c. craisins
2 T. lemon juice
3/4 c. mayo

Combine all ingredients together in a large bowl and chill until ready to serve.
By Roberta Whalen

 

Sweet Broccoli Slaw

1 pkg. CHICKEN SALAD MIX
1 (16 oz.) bag precut broccoli slaw
1/2 c. corn kernels
1/4 c. mayo
2 T. sour cream
1/4 c. milk
salt/pepper to taste

Mix all ingredients in a large bowl. Toss well. Chill until ready to serve. This is a great alternative to cabbage coleslaw and is sweet and full of veggies. The kids will love it!
By Roberta Whalen

 

Easy Potato Salad

5 lbs. potatoes

5 eggs

2 c. celery, chopped

1 c. onion, chopped

3 c. mayonnaise

1 ½ c. sour cream

½ c. Dijon mustard

1 pkg. CUCUMBER DIP MIX

Boil potatoes, and in the last 10 minutes of boiling, add in eggs. Drain, peel, and dice potatoes and eggs and place in a large mixing bowl.  Stir in all other ingredients.

By Roberta Whalen

 

Lazy Man Potato Salad

3 lg. eggs

1 c. celery, diced

½ c. onion, chopped

1 pkg. POTATO SOUP MIX

1-1/2 c. boiling water

salt and pepper to taste

½ c. sour cream

½ c. mayonnaise

2 T. ITALIAN SEASONING

 

Hard boil and chop eggs.  Place in a large bowl, and add celery and onion.  In another large bowl, add boiling water to 1 pkg. POTATO SOUP MIX.  Stir.  When potatoes cool, add them to egg mixture. Add salt and pepper to taste, ITALIAN SEASONING, sour cream, and mayonnaise. Chill before serving.

By Roberta Whalen

 

Potato Salad

7 c. chopped new potatoes
1 (8 oz.) carton sour cream
2 T. DILL DIP MIX
1 tsp. parsley
2 T. Dijon mustard
1 tsp. salt
¼ tsp. pepper

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and chill.  Meanwhile, in a medium bowl, combine sour cream, DILL DIP MIX, parsley, Dijon, salt, and pepper. Pour dressing over potatoes and toss gently. Chill before serving.

By Roberta Whalen

Greek Pasta Salad

1 lb. bow tie pasta

1 c. diced sun-dried tomatoes

1 (8 oz.) pkg. crumbled feta cheese

1 pkg. SPINACH DIP MIX

¼ c. olive oil

Boil pasta, drain and let cool. Add in sun-dried tomatoes, feta cheese, and SPINACH DIP MIX. Toss and mix with olive oil.

By Roberta Whalen

Layered Cold Taco Salad

1 (11 oz.) can of refried beans or jar of bean dip

2-3 T. MEXICAN FIESTA DIP Mix stirred into 1 (8 oz) pkg. sour cream

3 lg. diced tomatoes

2 (4.5 oz.) cans sliced olives, drained

1 (8 oz.) bag shredded cheddar cheese

1 (16 oz.) bag chopped lettuce

In a clear glass bowl or trifle bowl, layer the ingredients so they can all be seen. On bottom, spread refried beans.  Next, layer sour cream mixture, then top with tomatoes, olives, cheese, and lettuce. Serve with a large spoon to scoop out a bit of everything.

By Roberta Whalen

Mac and Tuna

1 lb. elbow pasta

2 (6 oz.) cans drained albacore tuna

1 c. diced celery

½ c. diced onion

1 pkg. DILL DIP MIX

1 c. mayonnaise

1 c. sour cream

 

Boil pasta, drain, and let cool. Add in tuna, celery, onion, DILL DIP MIX, mayonnaise and sour cream. Toss and chill.

By Roberta Whalen

 

3 Bean Salad

1 (15.5 oz.) can rinsed and drained dark red kidney beans

1 (15.5 oz.) can garbanzo beans, rinsed and drained

1 (16 oz.) pkg. thawed frozen cut green beans

1 pkg. BLACK BEAN AND CORN SALSA MIX

½ c. prepared Italian salad dressing

 

Mix together kidney beans, garbanzo beans and green beans. Toss together with all or some of the BLACK BEAN AND CORN SALSA MIX (to your taste), and add Italian salad dressing.  Can be chilled or served room temperature. Refrigerate leftovers.

By Roberta Whalen

Moroccan Vegetable Salad

1 (4.5 oz.) can sliced olives

1 (15 oz.) can chick peas

1 lg. tomato, seeded and diced

2 T. DILL DIP MIX

1 tsp. cumin

Mix all together and chill before serving. A great side dish for lamb or chops.

By Roberta Whalen

 

Easy Mexican Corn Salad

2 T. BLACK BEAN AND CORN SALSA MIX
1 (15 oz.) can corn
1 c. each chopped green and red bell pepper
½ c. heavy whipping cream
2 T. butter
Place all ingredients in a skillet and cook over medium heat until vegetables are tender. Serve warm or cold.

By Deana Smith

Citrus and Black Bean Salad

1 grapefruit, peeled and sectioned
2 oranges, peeled and sectioned
1 (16 oz.) can black beans, drained and rinsed
½ c. red onion, chopped
½ avocado, sliced
2 T. lemon juice
½ to 1 pkg. BLACK BEAN AND CORN SALSA mix, by taste
Combine all ingredients. Serve at room temperature.

By Kista Taylor

 

Pasta Salad

½ pkg. CUCUMBER DIP MIX
2 T. olive oil
1 T. white wine vinegar
1 (16 oz.) bag pasta of your choice
1 (4.5 oz.) can black olives
1 (15 oz.) can corn
½ c. grated cheddar cheese
1 c. grated carrots
Optional: other veggies, grated or diced

Mix CUCUMBER DIP MIX, olive oil, and vinegar and set aside. Cook pasta according to package; cool.  Add cucumber dip mixture to pasta.  Then add in olives, corn, cheese, carrots, and other desired vegetables.  Cool in refrigerator for a couple of hours.

By Charlotte Wilson

Tabbouleh

1 ¼ c. bulgur wheat
1 ½ c. boiling water
2 med. tomatoes, diced
1 c. chopped peeled cucumber
¾ c. minced fresh flat-leaf parsley
½ c. thinly sliced green onions
3 T. minced fresh mint
1¼ tsp. salt
1 tsp. DILL DIP MIX
¼ tsp. celery salt
1/3 c. lemon juice
2 T. olive oil
Place bulgur in a small bowl; cover with boiling water. Cover and let stand for 30 minutes or until water is absorbed. In a large serving bowl, combine the tomatoes, cucumber, parsley, onions, mint, salt, DILL DIP MIX and celery salt. Combine lemon juice and oil; pour over vegetable mixture and toss to coat. Stir in bulgur. Cover and refrigerate for at least 4 hours before serving.

By Kista Taylor

Garlic Salad

1 tsp. salt
1 pkg. GARLIC ONION DIP
2 T. vegetable oil
2 T. vinegar
1 (3 oz.) pkg. Roquefort or Feta cheese (at room temperature)
1 ½ – 2 small heads iceberg lettuce, torn into bite sized pieces
Place salt in salad bowl. Thoroughly mix GARLIC ONION DIP into salt. Add oil and vinegar. Cream the cheese into the above mixture until smooth. It should look like paste. Add lettuce and toss. Mixture must be at room temperature in order to coat lettuce.

 

Cucumber Dill Salad
2 T. DILL DIP MIX
¼ c. apple cider vinegar
1 T. sugar
2 lg. cucumbers, thinly sliced
In a small bowl, mix the cider vinegar, DILL DIP MIX, and sugar until sugar is dissolved. Let stand for one hour and then mix well again. Pour over cucumber slices and toss.

By Kista Taylor

Creamy Cucumber Salad

1 English cucumber, sliced thin

¼ c. sour cream

few T. of milk

½ pkg. CUCUMBER DIP MIX

Place cucumbers in a mixing bowl; set aside. Mix sour cream with a few tablespoons of milk until you get a thinner consistency of the sour cream, but not extremely milky. The exact measurements are influenced by if you are using a regular sour cream, light or fat free and whole milk vs. skim. Use your judgment. Add CUCUMBER DIP MIX to the sour cream mixture and pour over cucumbers and toss. Let chill in fridge and serve cold. Makes a great summer side dish.

By Roberta Whalen

 

Grilled Chicken Cucumber Salad

¼ pkg. CUCUMBER DIP MIX prepared
½ c. sour cream
½ tsp. DILL DIP MIX
2 boneless skinless chicken breast halves (6 ounces each)
1 med. apple, cored and cut into ¼-inch rings
2 c. mixed salad greens
1-1/4 c. sliced cucumber

Prepare CUCUMBER DIP MIX with sour cream.  In a small bowl, combine prepared CUCUMBER DIP MIX with the DILL DIP MIX to make dressing. Pour ¼ cup of dressing into a large re-sealable plastic bag; add chicken. Refrigerate remaining dressing. Seal bag and turn to coat; refrigerate for 20 minutes. Remove chicken from refrigerator, drain, and discard marinade. Coat grill rack with cooking spray before starting the grill. Grill chicken, covered, over medium heat for 6 minutes on each side or until juices run clear. Keep warm. Brush 1 T. dressing over apple rings; grill for 1 minute on each side. Divide salad greens and cucumber between two serving plates. Slice chicken; arrange chicken and apple rings over greens. Serve with remaining dressing. Yield: 2 servings.

By Kista Taylor

Sweet and Crunchy Summer Salad

fresh baby greens

spinach leaves

mesclun greens

1 (15 oz.) can mandarin oranges, drained

1 c. fresh strawberries, halved

½ c. whole pecans or walnuts

¼ c. crumbled gorgonzola/blue cheese

Orange-Balsamic Vinaigrette Dressing:

½ c. balsamic vinegar

¼ c. olive oil

1 or 2 tsp. DREAMSICLE PIE/DIP MIX

1 T. water

Optional:  cooked chicken or turkey

Combine all greens, oranges, strawberries, nuts, and cheese. For dressing, combine vinegar, olive oil, DREAMSICLE PIE/DIP MIX, and water. Shake in a cruet or bottle for an Orange-Balsamic Vinaigrette. Add sliced chicken or turkey for a heartier summer salad; perfect for lunch or dinner.

By Kista Taylor

 

Waldorf Chicken Salad with Endive

1 pkg. CHICKEN SALAD MIX, prepared with chicken
1 c. red grapes/halved
1 green apple diced, tossed with 2 T. lemon juice
3/4 c. mayo
1/4 c. sour cream
2 heads of endive lettuce

Mix all ingredients except endive lettuce together  and chill for at least 2 hours. Cut and clean endive leaves. Dry and fill leaves with chicken salad. Display on a platter to serve.
By Roberta Whalen

 

 

Soups

 

Texas Black Bean

1 pkg. MINESTRONE SOUP

8 cups water

1 (15 oz.) can carrots, drained

1 (28oz.) can diced tomatoes

1 (15 oz.) can black beans

1 (15 oz.) can corn

1 (10 oz.) can Rotel (chopped tomatoes with green chilies)

1 pkg. BLACK BEAN AND CORN SALSA MIX

optional toppings: sour cream, pico de gallo, and tortilla chips

 

Prepare 1 pkg. MINESTRONE SOUP as directed, without the sausage. Add in black beans, corn, Rotel, and 1 pkg. BLACK BEAN AND CORN SALSA MIX. Bring to a boil until all ingredients are incorporated. Top with a dollop of sour cream and pico de gallo in the center and serve with a side of tortilla chips.

By Roberta Whalen

Italian Man’s Special

1 pkg. MINESTRONE SOUP

8 cups water

1 (15 oz.) can carrots, drained

1 (28 oz.) can diced tomatoes

½ lb ground Italian sausage

½ lb ground beef

½ pkg. sliced pepperoni

1 (10 oz.) can diced tomatoes with the juice

1 pkg. BRUSCHETTA MIX

optional topping:  fresh grated parmesan cheese

 

Prepare 1 pkg. MINESTRONE SOUP as directed. Brown Italian sausage and beef. Add all 3 meats to soup when beans are done. Then, add in tomatoes and 1 pkg. of BRUSCHETTA MIX.  Top with a sprinkle of fresh grated parmesan cheese.

By Roberta Whalen

Pasta Fagoli

1 pkg. MINESTRONE SOUP

½ c. onion, chopped

2 T. garlic, minced

olive oil

1 (16 oz.) can of diced tomatoes with juice

grated cheese

 

Separate MINESTRONE SOUP beans from pasta.  Cook beans from MINESTRONE SOUP in the microwave by covering with water and cooking 10-15 minutes, and then boil them in water until done. Drain.  In a saucepan, sauté onion and minced garlic in olive oil. Add in 2 cups of water, the beans, the seasoning, and the can of diced tomatoes with juice. Boil the pasta separately and when done, add into the bean mixture. Serve with grated cheese and Italian bread.

By Roberta Whalen

Pot Roast Soup

1 pkg. MINESTRONE SOUP

1 (15 oz.) can carrots, drained

4 c. water

1 lb. chunk stew meat or cubed pot roast

3 T. tomato paste

1 (10 oz.) can of diced tomatoes

1 c. of red wine (or less depending on taste preference)

 

In a crock pot, add in the beans and seasoning from 1 pkg. MINESTRONE SOUP, along with carrots and water. Sauté stew meat or cubed pot roast. When brown, add into the crock pot and let simmer for 6 hours. Add in tomato paste, diced tomatoes, red wine, and the pasta from soup mix. Let simmer until pasta is done.

By Roberta Whalen

 

Guacamole Soup

1 ½ c. chicken broth
1 c. half-and-half or light cream
1 lag. avocado, seeded, peeled, and sliced
2-3 T. GUACAMOLE DIP MIX
¼ c. thinly sliced green onion
several dashes of bottled hot pepper sauce
garnish:  lime wedges , ¼ c. dairy sour cream , ¼ c. finely chopped tomato

In a medium mixing bowl combine broth, half-and-half or light cream, avocado, GUACAMOLE DIP MIX, half of the green onion, and a few dashes of hot pepper sauce. Place half of the mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Repeat with remaining half of mixture. Cover and chill for up to 6 hours. Garnish each serving with lime wedges, sour cream, chopped tomato, and remaining sliced green onion. Makes 4 servings.

By Deana Smith

 

Easy Chicken and Wild Rice

1 pkg. CREAMY WILD RICE SOUP

7 c. water

2 T. butter

1 med. sized onion, chopped

2 c. grated cheddar cheese

1 (8 oz.) can sliced water chestnuts, drained

4 c. diced cooked chicken

1 (10.5 oz.) can cream of mushroom soup

1 (8 oz.) carton sour cream

½ c. breadcrumbs

 

Prepare CREAMY WILD RICE SOUP mix with water as directed. Preheat oven to 350. In large skillet, melt butter over medium heat. Add onion and sauté until tender. Stir in prepared soup, grated cheese, water chestnuts, chicken, mushroom soup, and sour cream. Pour mixture into 2 ½ quart casserole dish and top with bread crumbs. Bake at 350 degrees until hot and bubbly, about 30 minutes.

By Doris Hooper

 

 

Zuppa Toscana

½ c. spicy sausage links (about 12)
¾ c. onions, diced
6 slices of bacon, chopped
1¼ tsp. minced garlic
2 T. chicken bouillon granules
2 c. water
2 c. milk
1 pkg. POTATO SOUP MIX
3 c. kale, cut in half then sliced
1/3 c. heavy cream
Preheat oven to 300°F. Place sausage links on cookie sheet and bake for 25 minutes or until done. Cut in half lengthwise and slice into ½ slices on an angle. Place onions and bacon in a large saucepan and cook over low heat until onions are almost clear. Add garlic and cook an additional minute. Add chicken bouillon, water, milk and POTATO SOUP mix; simmer 15 minutes. Add sausage, kale and cream. Simmer another 5 minutes and serve.

By Kista Taylor

 

 

Tuscan Tomato Soup
1 pkg. TASTES LIKE MORE TOMATO SOUP MIX

1 c. water

1 (28 oz.) can crushed tomatoes

½ c. frozen spinach

1 (15.5 oz.) can cannellini beans, drained

1 (15 oz.) can carrots

1 celery stalk, diced

½ c. chopped onion

diced pieces of cooked Italian sausage

 

Prepare 1 pkg. TASTES LIKE MORE TOMATO SOUP MIX as directed with water and crushed tomatoes. Add spinach, beans, carrots, celery, onion, and as many diced pieces of cooked Italian sausage as desired.  Simmer for 20 minutes or until veggies are fork tender.

By Roberta Whalen

 

Tex-Mex Chicken Alota Soup 

1 pkg. TEX MEX SOUP
6 c. water
1 (10.5 oz.) can Campbell’s Creamy Chicken Verde Soup
1 (10 oz.) can diced tomatoes
1 c. cooked chicken
12 Baked Chicken & Cheese Taquitos
grated cheese, sour cream, chopped avocado for garnish in each bowl
Bring water to a boil and add Tex Mex soup mix. Add can of Campbell’s Creamy Chicken Verde soup, diced tomatoes, and chicken. Reduce to simmer and cook for 30 minutes. Bake taquitos as directed. Cut taquitos into bite size pieces and place in individual bowls. Pour soup over taquitos and garnish with grated cheese, sour cream and avocado.

By Shirley Lee

 

Potato and Leek Soup

1 stalk leeks

few T. olive oil

salt and pepper to taste

1 pkg. POTATO SOUP, prepared

2 c. milk or half and half

2 c. water

¼ c. margarine

a sprinkle of chives

a dollop of sour cream

 

Cut stalk of leeks in half and then thinly slice into half-moon discs. Place in a large bowl of cold water to clean. Sauté in a pan with olive oil until translucent with salt and pepper to taste. Prepare 1 pkg. POTATO SOUP as directed with milk and water. Add in the sautéed leeks. Top with a sprinkle of chives and a dollop of sour cream.

By Roberta Whalen

 

Sheppard’s Pie Stew

1 pkg.  POTATO SOUP, prepared

2 c. milk or half and half

2 c. water

¼ c. margarine

½ lb. cooked beef stew meat or left over steak

1 (15.25 oz.) can corn, drained

1 (14.5 oz.) can peas, drained

1 (14.5 oz.) can carrots, drained

 

Prepare POTATO SOUP mix as directed with milk, water, and margarine.  Add shredded meat, corn, peas, and carrots.  Heat and then serve.

Author Unknown, but taste tested by The Gourmet Cupboard



Irish Potato Soup w/Beef-Onion Relish

1 pkg. POTATO SOUP, prepared
2 c. milk or half and half
2 c. water
¼ c. margarine
1/2 c. grated Irish cheddar cheese
1 c. beef stew meat
flour for coating
1/4 c. red onion diced
2 c. Irish Stout Beer

In a small fry pan, coat stew meat in flour and saute in pan sprayed with cooking spray. When browned, add in red onion and beer, cover, and simmer until meat is cooked through. Let cool, remove meat, and dice into small pieces. Return to pan with onion to keep warm. In a soup pot, prepare POTATO SOUP as directed on package. Stir in 1/4 cup of the Irish cheddar and melt in. Serve in a soup bowl, top with 1/4 cup amount or so of the diced meat-onion relish mix and sprinkle with the leftover cheddar.
By Roberta Whalen

 

 

Black Bean Stew
1 pkg. BLACK BEAN SOUP
2 lbs. beef stew meat, cut in 1 1/2″ peices
4 med. russet potatoes, peeled and cut in 1″cubes
3 carrots, sliced in 1/2″ pieces
15 oz. can Rotel or chopped tomatoes with green chilies
8 oz. can tomato sauce
8 oz. can tomatoes (whole or diced) with juice
2 c. water
Soak beans overnight, and then mix all ingredients together in crock pot and cook 7-9 hours on low. Add more water, if necessary, to fill.

By Bronnie Stultz
Creamy Leek Soup
1 lg. leek, sliced and cleaned
olive oil
1 pkg. CABBAGE SOUP
2 c. water
2 c. vegetable stock
10.5 oz. can cream of celery soup

Split and slice leek into half moons. Place in a large bowl of water to clean them. Transfer leeks to a large stock pot drizzled with olive oil and saute for 5 minutes. Add in the water, vegetable stock, and cream of celery soup. Stir well. Add in CABBAGE SOUP MIX and bring to a boil. Reduce heat and simmer for 20 minutes or until leeks are tender.

By Roberta Whalen

 


Chicken Burrito Soup
1 pkg. SOUTH OF THE BORDER SOUP MIX

2-3 chicken breasts, cut up

4 c. water, divided

1/2 c. Rotel (chopped tomatoes with green chilies)

8 oz. grated cheddar cheese
15 oz. can black beans, drained and rinsed
tortilla strips to top
shredded Mexican cheese to top
sour cream to top

Prepare soup as directed on package. Add black beans and mix to medium soup pot. When serving, top with handful of shredded cheddar, crispy tortilla strips/chips, and sour cream.  So Hearty! It’s a meal in itself.

By Roberta Whalen

 

Sweet Vegetable Soup
1 pkg. SWEET CORN SOUP, prepared as directed
1 (10 oz.) can creamed corn
1 c. frozen sweet corn kernels
4 c. water
1/2 c. light cream or half/half
1 c. diced fresh or frozen carrots
1 c. diced fresh zucchini
1/4 c. diced Vidalia sweet onion

In a large soup pot, add in carrots, zucchini and onion. Sweat in pot for 5 minutes. Add in water, creamed corn, corn kernels and SWEET CORN SOUP. Bring to a boil and let simmer until veggies are tender. Add in cream and whisk. Simmer for 5 minutes and serve.
By Roberta Whalen

 

Cheddar Corn Chowder

1 pkg. SWEET CORN SOUP
4 c. water
1 (10 oz.) can creamed corn
1 c. corn kernels
1/2 c fat free half/half
4 oz. low fat shredded cheddar or 4 cheese blend

In a medium size sauce pot, combine the soup mix with water, creamed corn, and corn kernels. Then stir in half/half and bring to a boil. Lower to simmer and stir in cheese. Simmer for 10 minutes.  This version is a little lighter than the version directed on the package with the whipping cream. It’s still very creamy but less caloric.
By Roberta Whalen