Crockpot Tortellini Soup

*Tap, tap* Hello?  Is anyone still out there?

I've been gone for months.  I'm sorry, dear reader.  It wasn't my intention.  Let me explain myself.  You see, almost exactly a year ago this week, I found out some fantastic news.  Baby #3 was on it's way to our family!  If you remember, baby #2 had given us quite a few scares, and spent a long time in the hospital, and then home with medical equipment.  I was, of course, quite nervous.  But things progressed smoothly, until the time for the standard ultrasound came.  We were given the dreaded news that our sweet baby was not compatible with life, due to the absence of kidney's, often referred to as Potter's Syndrome, or bilateral renal agenesis. Needless to say, we were devastated that our baby's life would be cut so short.

At at that point, I took my hiatus from this blog. I felt I needed to focus on other things for a while. Our son was born in the middle of July, 10 weeks early.  He lived for a precious 35 minutes.  

Since then, I've been thinking about getting back to this blog, but then we put our house up for sale, and I was packing up my kitchen.  We then moved--twice.  Into a apartment for a short time, and then into our new house.  I'm still unpacking my kitchen.  

I've also been toying around with starting a new blog, starting fresh!  And I am!  It's just going to be a sister blog for now, posting the same things as this blog (and reposting some of my older recipes that are already live on this blog), while I still figure out where I want to take my blogging life. You can see it at: Krystalskitchen.wordpress.com 

So here we are! Back into the recipes!

I'll admit, I'm not much of a crockpot user.  I have a few recipes that I tend to use it for, but for the most part, I'm never pleased with how crockpot recipes turn out.  So when I see recipes for it, I usually don't try them.

I'm glad I took the time to try this recipe.  I totally altered it though, to fit into a smaller crockpot (3 quart I believe), and be better suited for our small family.  

The best way I found to make this recipe, is to layer all the ingredients. I did 1/2 the tortellini's, spinach, tomatoes, cream cheese, and sausage.  Repeat.

Word to the wise--the sausage gives it a lot of flavor.  I've tried to both ways, with and without, and the version WITH it was much better!

Layering means you don't have to stir things up too much.  Tortellini's are a fairly fragile pasta, and you don't want to mess with them too much, so they don't break apart.

I just stir it gently before serving, to make sure things are melding nicely. And to, of course, try a bite or two!

Top with some parmesan cheese and you're ready to enjoy! 

CROCKPOT TORTELLINI SOUP

Posted at: http://recipesofacheapskate.blogspot.com

1 package frozen cheese tortellini's

1 8oz package cream cheese, chunked up

1 can diced tomatoes (do not drain)

2 cans broth (I used vegetable)

1/2 small bag fresh spinach

1/2 lb ground sausage, cooked and crumbled

Parmesan cheese for topping

In a small crock pot, layer tortellini's, spinach, 1/2 a can of diced tomatoes, 1/2 the spinach, 1/2 the cream cheese, and 1/2 the sausage.  Repeat layers.  Pour the broth over everything.  Cover and cook on low for about 3 hours.  Check it at 2.5 hours, as the tortellini's cook quick, and you don't want them to turn to mush! Serve warm with parmesan cheese. 

Chicken and Wild Rice Soup

I cannot get enough of soup recipes lately! It's odd to me, because winter never really showed up here.  We've had MAYBE 2 inches of snow the whole season at our house.  It's unheard of!  I haven't even unpacked my winter coat from storage yet.  

Regardless of the lack of snow here, this soup hit the spot perfectly.  Nice and creamy, yet with plenty of chunks.  Just how I like 'em!  It made a lot as well, as a heads up, and it takes some time to cook so plan accordingly.

CHICKEN AND WILD RICE SOUP

Posted at: http://recipesofacheapskate.blogspot.com

• 1/4 cup butter
• 1/4 cup frozen corn
• 1/4 cup chopped celery
• 1/4 cup carrots, sliced
• 1-2 cups shredded chicken
• 1 can mushrooms, drained
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• 1 cup cooked wild rice
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 1/2 cups half-and-half or whole milk

Melt the butter in a large pan.  Add the corn, celery, and carrots.  The vegetables are interchangeable, just aim for about 1 to 1 1/2 cups worth.  Cook for about 5-7 minutes on medium heat until the veggies are tender.  Add the mushrooms and chicken and cook for a few minutes longer.  Add the flour and stir well.  Slowly add the chicken broth, and bring to a boil.  Once it hits that point, reduce the heat, and stir for a few minutes until the soup has thickened.  Add the rice and other seasonings and let it all heat up.  Add the half and half or milk and let the soup simmer for about 1 hour, stirring occasionally so it doesn’t stick.  This helps it thicken slowly.  Don’t let it boil!  Feel free to sprinkle with cheese before serving. 

Adapted from: Mel’s Kitchen Cafe

Baked Potato Soup

Last time I tried a potato soup, it pretty much turned into mashed potatoes instead of soup.  I'm not sure why.  So I've been hesitant to try another potato soup.  I finally gave in, because they tempt me so much!  This one was a winner.  It kept the soup texture I wanted, but so creamy and full of potatoes!  it was perfect.  And it came together fairly quick too, which is a plus.

BAKED POTATO SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: The Slow Roasted Italian

• 8-10 slices bacon
• 1/4 cup flour
• 3 cups chicken broth
• 5 potatoes, baked and smashed
• 2 cups milk
• 1 cup grated cheese, plus more for topping
• 1 cup sour cream
• seasonings like salt, pepper, garlic powder, onion powder

Cook the bacon in a large pot until crisp.  Remove and crumble.  Save the drippings, and add the flour to them.  Whisk for about 1 minute (if it's too thin, add a bit more flour, like a tablespoon).  Add the chicken broth and stir constantly until thickened and bubbly.  Add the potatoes and most of the bacon.  Stir well, add the milk, and cook until heated through.  Add the cheese and sour cream.  Stir well, serve with extra bacon and cheese to top.

Potato and Chicken Chowder

Wow, I'm sorry it's been so long since I've been around.  Is there such a thing are Christmas lag?  Wherein I'm feeding chicken nuggets and cold cereal to my family instead of cooking?  If so, I've got that.  But I'm slowly getting back into things.

I was going through my picture folder on my computer, and I saw this picture and for the life of me, I couldn't figure out WHAT recipe it was.  Soup, that's a much as I knew.

Thankfully after about a week of looking at this recipe, trying to figure out what recipe it was, or even IF I followed a recipe in making it, I finally got an answer.  So here ya go!  Now my mind can focus on other things. . .

POTATO AND CHICKEN CHOWDER
Posted at: http://recipesofacheapskate.blogspot.com

• 6 bacon strips
• 1 small onion, diced
• 1 box (approx 4.9 oz) Au Gratin Potatoes Mix (like Betty Crocker)
• 2 cups hot water
• 1 1/2 cups milk
• 1 1/4 cups chicken broth
• 1 can (approx 15oz) corn, drained
• 1 bay leaf
• 3 cups cooked chicken, cubed or shredded
• 2/3 cup milk
• shredded cheese for topping

In a large saucepan, brown the bacon and reserve 2Tbsp of the bacon drippings.  Crumble the bacon into small pieces, and saute the onions in the bacon drippings until tender.  Add the potatoes, including the sauce packet, water, milk, broth, corn and bay leaf.  Cook over medium heat for 15-20 minutes, stirring occasionally.  Reduce the heat, stir in the chicken and milk.  Heat through.  Discard bay leaf, and serve with bacon and cheese for topping.

Linked up at: See Ya In The Gumbo,

Cream Cheese Chicken and Veggie Soup

This soup was amazing.  A soup I could eat for breakfast.  I ate the leftovers for lunch and dinner for a few days, and loved every minute.  The ingredients in this recipe are perfect, and things that I constantly have on hand, which makes it even easier for me to make up!  I love that it's made creamy with cream cheese, instead of half and half, or cream.  I don't usually have those on hand.  Or, if I do, they've often already gone bad from being open too long sitting in my fridge.

I took this soup 1 step further, and put about 1/3 of it in my blender and gave it even more of a creamy texture that I love!

CREAM CHEESE CHICKEN AND VEGGIE SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: Mel's Kitchen Cafe

• Butter for sauteing 
• 2 stalks celery, chopped
• 1 cup diced carrots
• 3-5 potatoes, diced (I used an assorted bunch I had on hand--red, yukon, sweet, purple)
• 3 cups chicken broth
• 1 cup milk
• 4 Tbsp flour
• 1 pkg (8oz) cream cheese
• 1-2 cups shredded, cooked chicken
• seasonings: garlic powder, onion powder, salt, pepper
• Optional: grated cheese to top

Saute the celery and carrots with some butter until they're soft.  Add the potatoes and chicken broth.  If the veggies aren't completely covered, add a little bit of water.  Cook on medium heat until the potatoes are tender, about 10 minutes. In another bowl, whisk together the milk and flour until smooth.  Add to the soup and mix it together well.  Cook and stir for about 5minutes, until it starts to thicken.  Soften the cream cheese in a bowl in the microwave until it's VERY soft.  Add to the soup and stir until the lumps are gone.  At this point, if you'd like, you can take out about a 1/3 of the soup and blend it up.  Add the blended portion back to the soup, and then add your chicken and seasonings.  Heat through, and serve with some cheese on top.


Linked up at: See ya in the Gumbo,

Lasagna Soup

It's my favorite season right now.  No, not winter.  Soup season!!  I love love LOVE soup! And thanks to pinterest, I'm finding dozens of new soup recipes to share with you this season.

This soup was wonderful, and it really did taste like a big bowl full of lasagna.  I'm a big fan of creamy soups, but this soup had such a perfect flavor, that I didn't think it needed to be creamy.  THe longer you let it cook, the more liquid the noodles soak up, turning it more into a casserole type dish--but still tasty!

LASAGNA SOUP
Adapted from: The Deen Brothers
Posted at: http://recipesofacheapskate.blogspot.com

• olive oil
• 1 lb ground sausage (I used bratwurst)
• 1 onion, chopped
• 32 oz chicken broth
• 1 (15oz) can tomato sauce
• 1 (14.5oz) can diced tomatoes
• salt, pepper, garlic powder
• lasagna noodles, broken up (I used a whole package, which is why my soup turned into a casserole--try 1/2 a package or less for more soup-like consistency)
• shredded mozzarella cheese

Heat the oil in a large pot.  Add the ground meat and onion.  Cook until the meat is browned.  Add the broth, tomato sauce, diced tomatoes, and seasonings.  Bring to a boil, then reduce to a simmer and let the flavors blend together for about 20 minutes.  Add the noodles and bring to a boil again.  Reduce the heat, and cook, stirring occasionally until the noodles are cooked through.  Remove from heat, serve with mozzarella cheese over top.

Shared at: Ms. enPlace, 

Yoplait Winner--Take Two and a Soup Recipe

Well, unfortunately the first comment picked for the Yoplait Smoothie Pack never got in contact with me :(  So we draw again!

Congrats to #10 Bonnie!  Pina Collada.  That's an awesome idea for a smoothie mix!  PLEASE contact me within 72 hours to claim your prize!  krystalsrecipes (at) gmail (dot) com

CHICKEN AND CORN SOUP

As for this recipe, I sort of came about it by accident.  I woke up the other day, and my house was 60degs!  After so many days of the temperature in the house being around 85degs, this was a bit of a shock.  And it was rainy, with a few snow flakes here and there.  That means it's soup weather my friends.  I love it!!

So I went to my two favorite sources for soup recipes: foodgawker.com and pinterest.com.  I sure found a lot of awesome recipes to try, but most of them didn't fit what I was quite looking for.  I found one that was close, and I altered it enough to get it where I wanted it!

And it was perfect for this weather AND with short cooking time in the crockpot.  Always a plus when I can just throw everything in the pot and let it go!

CHICKEN AND CORN SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Inspired by: tasteandtellblog.com

• 2 cups chicken broth
• 1 pkg frozen corn (16oz)
• approx 1-2 cup shredded cooked chicken (I used leftover rotisserie)
• 2-3 potatoes, diced up
• salt, pepper, garlic powder for taste (go heavy on the pepper, the soup doesn't have much flavor on it's own)
• 1/2-1 cup heavy cream or half and half or milk

Throw everything but the cream into the crockpot.  Stir it up, and cook on high for about 4 hours (or low for about 8), or until potatoes are tender.  If you like your soup thicker/creamier, put a cup or two into a blender and blend it up.  Add back to the rest of the soup.  Add cream at the end, and sprinkle with grated cheese (optional).

Creamy Corn and Ham Soup

CREAMY CORN AND HAM SOUP

I'd like to think that spring is coming soon here, since we haven't had snow in a while, but I'm not quite ready to stop making soups.  There's just something about a hot bowl of soup that makes me happy.  Although, if it were spring or summer, I'd be saying something along the lines of "there's just something about the sizzle of a hunk of meat on the grill"

AND, I also love it when it gives me a huge pile of leftovers to eat for a few days!

CREAMY CORN AND HAM SOUP
Posted at: http://recipesofacheapskate.blogspot.com

• 1 cup sliced celery
• 1/2 cup diced green pepper
• 3 cups cubed potatoes
• 3 cups chicken broth
• 4 cups milk
• 4 cups corn (I used 2 cans, and about 1/2-1 cup frozen)
• 2 cups cubed ham
• 3 Tbsp parsley
• salt and pepper

Saute peppers and celery in some oil. Add potatoes and broth. Reduce heat. Cover and simmer for 10 minutes. Place ½ cup milk and 2 cups corn in a blender, cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes, or until veggies are tender. Stir in the parsley, salt, and pepper, and rest of milk. Heat through, and serve.

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Tomato Soup

TOMATO SOUP

Here's recipe number three for Soup Week!  You can see the first one HERE, and the second one HERE.  You also still have time to link up your party ideas and recipes for Saturday's Party HERE. 

Sorry I didn't have a recipe up yesterday, Baby M and I spent the whole day at the Children's Hospital getting some test done.  But they all came back normal, so we're happy!  Just a long day there. 

I remember the first time I had tomato soup.  It was about 4 years ago.  Yes, I grew up never having tomato soup, and actually being a little creeped out by it.  I don't know why, but I was!  Probably because I'd never had it. 

But it's Captain Jax's favorite soup.  We love to grill up some cheese sandwiches, and dunk them in the soup.  It's also tasty with a sprinkling of croutons and cheese!

TOMATO SOUP
Posted at: http://recipesofacheapskate.blogspot.com

• 2 can tomato soup
• 2 cans milk
• 1 can diced tomatoes
• 4oz cream cheese
• 2-3 Tbsp sugar
• 1-2 Tbsp Italian seasoning

Mix together the above ingredients in a crockpot.  Set at low, and cook for about 5-8 hours, until heated through.  Stir occasionally to make sure the cream cheese is melting in. 

Crock Pot Chicken Soup

CROCKPOT CHICKEN SOUP

This is the Second recipe for Soup Week!  You can see the first recipe HERE.  You can also still link up to Saturday's Party HERE.

 I'm a creamy soup person.  I'm more than happy to admit it.  I don't care much for chili's, stews, "dark" soups.  I think my mind has connected creamy soups=cheesy goodness  dark soups=spicy.  I have a hard time with hot spices, I just can't handle the heat.

This soup, however, had just enough heat for me.  You could even amp up the heat factor depending on what type of salsa you used.  I used a salsa verde, since that's what I had on hand.  The nice thing about this soup, besides throwing everything in the crockpot and leaving it, is the options for eating.  You can scoop the soup and eat it with the chips, you can crush the chips up and mix them in with everything (my favorite), you can forgo the chips completely and just eat the soup!  AND it freezes up nicely.  Always a plus in my book!

CROCKPOT CHICKEN SOUP
Posted at: http://recipesofacheapskate.blogspot.com
Adapted from: sisterscafe.blogspot.com

• 3 chicken breasts
• 2 15-oz cans black beans, drained
• 3 15-oz cans diced tomatoes
• 1 cup salsa
• 2 4-oz cans chopped green chilies
• 1 14 ½-oz can tomato sauce
• 3 cups grated cheddar cheese, for topping
• Tortilla chips, for topping
• Sour cream, for topping

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 6 hours. During the last 1/2 hour of cooking, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. Serve with cheese, chips, and sour cream.  Freeze leftovers.

(Linked up at: Tempt my Tummy Tuesday, Tuesday Night Supper Club, Tuesdays At The Table, )

Cauliflower Soup

CAULIFLOWER SOUP

This is the first post for soup week!  Come back every day and see a new soup recipe!  And you can still link up your Party ideas and recipe for this week's Saturday's Party!  See link HERE.

I recently participated in a local food co-op.  Well, it's a co-op that takes place in most of the western states; Colorado, Utah, Idaho, Wyoming, Nevada, Texas, Washington, Oregon, Montana, and Arizona.  They have pick-up sites ALL OVER.  I live in a tiny town, less than 1000 people, and my pick-up site is less than 10 miles away.  The closest grocery store is farther away!  And the price is very good.  $15, and I got a laundry basket (seriously) full of food.  If you're in one of these states, check them out: Bountiful Baskets.

But I got a head of cauliflower.  Something that we don't usually eat.  And I was reminded of one of my favorite restaurant soups: Cheesy Cauliflower Soup.  What a perfect way to eat something that my family wouldn't normally touch!  Blend it up, and they think it's just cheese and cream! :)

CAULIFLOWER SOUP
Posted at: http://recipesofacheapskate.blogspot.com

• 2 tablespoons butter (1/4 stick)
• 1 medium onion, chopped
• 1/4 cup flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 can (13 3/4 to 14 1/2 ounces) chicken broth
• 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
• 1 teaspoon Dijon mustard
• 1 cup shredded cheddar cheese
• 1 cup pepper jack cheese
• crumbled bacon bits, sour cream, and cheese for topping

In a soup pot, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook for about 2 minutes, stirring frequently. Gradually add the milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. At this point, you can either use a blender and blend up the cauliflower in batches, or you can use an immersion blender in the pot.  I voted for the immersion blender.  Use whatever you have!  When the cauliflower is blended, heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth. Serve with a dollap of sour cream, some chedder cheese, and bacon for topping.

I had some success with freezing this soup.  I froze in individual servings, and reheated on the stove-top.  It wasn't beautiful, because of the milk in it, but it still tasted good.  I wouldn't freeze it for long term though.  It's better to eat it quickly.  I ate it all over the course of about 2 weeks, since it turned out I was the only one who would touch this soup :)

(Linked up at: Friday's Potluck, What's On Your Plate, )

Clam Chowder

CLAM CHOWDER

(Still time to link up to this week's Saturday's Party!  See link HERE.  There is also time to enter the giveaway for chocolate!  See link HERE. Giveaway is now closed.)

My mother in law is from the East Coast.  Born and raised, then transplanted to Utah in her college years.  She's been here ever since.

Being an East Coast gal, she makes the best clam chowder EVER.  Seriously.  The best.  My family just got back Jersey, where my grandmother in law ordered clam chowder at a restaurant.  She ate it, and said she has had better, because she has her daughter's recipe!

And that's the recipe I want to share with you.  Pair it up with a nice sandwich, or some bread for dipping and you've got the perfect fall meal.

CLAM CHOWDER
Posted at: http://recipesofacheapskate.blogspot.com

• 1 cup finely chopped onions
• 1 cup chopped celery
• 2 cups chopped potatoes
• 3 cans of clams, minced with juice (the ones that are like tuna-can size)
• 3/4 cup butter
• 3/4 cup flour
• pepper
• 1 qt half and half

Drain the juice from the clams, and pour over the vegetables in a very small sauce pan.  Add enough water to barely cover and simmer, covered, over medium heat until barely tender.  In the meantime, melt butter, add flour and blend.  Cook, stirring constantly.  Add the half and half and cook, stirring constantly.When you have a roux consistency--nice and thick--add the undrained veggies and clams.  Heat through.  Season with salt and pepper.  Serves about 8.

Linked up at: Tuesday's at The Table, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Delicious Dishes Blog Party, Tasty Tuesdays, What's Cooking Wednesday, )

Cheese Chowder

CHEESE CHOWDER

This is such a wonderful fall meal. Not that it's quite fall here yet. . .but it's getting there! and it's chock full of cheese. I can't deny something like that! It's an easy quick meal, that fill your belly. And has things are easily found in the grocery store--of in your fridge, depending on how you are (I don't keep celery on hand, everything else though, I always have!)

Here's what we've got--Flour, milk, butter (to make our white sauce) ham, cheese (of course!) potatoes, carrots, and celery. Simple!

First thing you want to do is start boiling two cups of water. You want the water boiling before you put your veggies into it.

Chop up your potatoes. You going to want two cups. If you cut them too big, they won't cook all the way through. So perhaps you want diced potatoes. and I don't measure things. Sorry, that's just how I was taught to cook! Blame my dad. I usually do about 2 medium sized potatoes.

Chop--er, I mean, dice up your celery. You want about 1/2 cup. I doubled the recipe this time, since Captain Jax and I can eat pretty much the whole pot in one sitting. I wanted leftovers. This was about 3-4 stalks. Which in most grocery stores, you buy by the stalk! It's wonderful for me, because we don't eat celery except for in soups. It is a bit more expensive than buying a whole bag of it, but if you're going to end up throwing away most of it. . .it's worth it.

Dice up your carrots next, you'll want about 1/2 cup of those too. I used baby carrots, because that's what I have on hand. And use a good knife. I went through 3 before I remembered I have a pampered chef paring knife. Then my life was better.


Add those to the boiling water, and turn it down to a simmer. Cover it up, and let it do it's thing for about 10 mintes. Oh yeah, add your seasonings as well. You're not going to drain anything off either. While they're hanging out, let's get started on the white sauce. This white sauce is my new favorite way to make white sauce. It's all done in the microwave! No melting butter on the stove, and then trying not to burn the flour. I've never had a problem with making a white sauce in the microwave. You just melt your butter, then whisk in the flour and milk. Microwave it for 90 seconds, stir, then microwave it again. You do this step about 2-3 times, until the sauce it thickened, like a white sauce should be.


While the sauce is cooking, and the veggies are simmering (speaking of which, go give those a stir and see how they're doing) go ahead and grate up a BIG pile of cheese, and cube up some ham. The ham is optional. I leave it out all the time (mostly because I forget to buy it at the store)


Once your sauce is thickened, you want to add ALL the cheese.


Mmm, it's hard for me not to eat the cheese when I reach this point. I love cheese. Just stir all that in until the cheese is melted. Don't worry, it won't take too long, that sauce has been cooking for a while now!


Then add your ham and stir all that in.


Yum! I could eat this all by itself! but it's better mixed with the veggies. Feel free to stick your finger in and try a bit. I won't tell.


Add your cheese mixture to your veggies and let everything heat through! Don't boil it though, I think that might cause some seperation, and we don't want that.

Ladle into your bowls, and enjoy! By the way, do you like my hot pads? Best hotpads I've EVER used. My grandma-in-law made them for us, and we use the ALL the time. I love them!

Cheese Chowder

2 cups boiling water
2 cups diced potatoes
1/2 cup diced celery
1/2 cup diced carrots
1 tsp onion salt
1/4 tsp pepper
1/4 cup melted butter
1/2 cup flour
2 cups milk
3-4 cups grated cheese
1/2 cup cubed ham

Cover and simmer for 10 minutes the water, veggies, and seasonings. Don't drain! While the veggies are simmering, make a white sauce of the melted butter, flour, and milk. Combine these and cook in microwave for 90 second. Stir and repeat 2-3 times, until the sauce is thick. Add cheese, let melt, add ham, and stir into veggies. Heat through, but don't boil. Serves about 4.

Linked up to: lifeasmom.com