Easy and Affordable Summer Meal Recipes

Chicken Noodle Vegetable Soup, Broccoli Cheddar Cornbread

Jun 2, 2009 Kenda Williams

Summer cooking helps families enjoy a simple, homemade meal that requires less money, less time in the kitchen and more time playing outside.

These simple, affordable recipes keep families from spending loads of money and time. Instead, families can enjoy the summer sunshine and outdoors.

Cook a pot of chicken noodle vegetable soup that lasts for several days, and the broccoli cheddar cornbread goes well as a side to the soup or simply by itself.

Also, check out summer-time picnic recipes like chicken salad sandwiches and dilly dip potato salad, as well as salsas and fruit salads to go alongside your family meal. Check out a few summer drinks like cherry limeaid and pineapple orange punch to cool off during a hot summer day.

Chicken Noodle Vegetable Soup

Ingredients:

  • 4 boneless, skinless chicken breasts, stewed (Save at least 2 -3 qt. of broth for soup)
  • 6 russet potatoes, peeled and cubed small
  • 1 large onion, chopped
  • 6 ribs celery
  • 2 medium carrots, or 1 small bag of mini-carrots cut into rounds
  • 1 to 2 tsp. garlic salt/garlic powder.
  • 1 package egg noodles
  • 2 chicken bouillon cubes
  • Salt and pepper to taste

Directions:

  1. Cook chicken and reserve broth for soup. Remove chicken from the broth when it is still warm, and then refrigerate the broth after it cools. When it is cold, and the fat has risen to the top, and remove and discard as much of it as possible to keep the soup from being too greasy. Add water or store-bought broth, if more is needed, along with the bullion cubes.
  2. Cut cooked chicken into cubes. Refrigerate until ready to add to the soup mixture.
  3. Place the broth in a large pot and place on the stove top, turning heat to medium. Add all vegetables and cook until tender.
  4. Add noodles to the broth-vegetable mixture, and if needed, add more water or canned broth to allow noodles plenty of liquid.
  5. When noodles are done, add chicken pieces and allow to warm completely through. Add salt and pepper to taste. Add more garlic powder or garlic salt, if desired.

Broccoli Cheddar Cornbread

Ingredients:

  • 2 boxes Jiffy Corn Muffin Mix
  • 4 eggs
  • 1 onion, chopped and sautéed in butter until tender
  • 1 box frozen broccoli, chopped
  • 1 stick butter
  • 1 cup cottage cheese
  • 1 cup shredded cheddar cheese
  • 1 teaspoon salt

Directions:

  1. Preheat oven to 350 to 400 degrees (adjust oven according to where you normally bake your cornbread).
  2. Grease an oblong baking dish or cornbread pan, using Crisco solid.
  3. Combine ingredients together in a large bowl. Pour into baking dish or pan and bake for 45 minutes in a 350 degree oven or about 35 minutes in a 400 degree oven.
  4. Remove and cool slightly before slicing. Store leftovers in refrigerator and microwave to warm.

The copyright of the article Easy and Affordable Summer Meal Recipes in Seasonal Cooking is owned by Kenda Williams. Permission to republish Easy and Affordable Summer Meal Recipes in print or online must be granted by the author in writing.
Chicken Noodle Vegetable Soup, Kenda Williams Chicken Noodle Vegetable Soup
   
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