Creamy Poblano Mac & Cheese Made With Campbell’s® Condensed Creamy Poblano & Queso Soup

Yummy Mac & Cheese Recipe! It's just slightly spicy, yummy though!! The recipe was extremely easy to make and it turned out creamy, smooth, and highly recommended.

Ingredients

• 1 tablespoon butter
• 1 medium onion, chopped (about 1/2 cup)
• 1/2 cup red bell pepper, chopped
• 1 cup medium tomato, chopped
• 1 clove garlic, chopped
• 1/8 teaspoon salt and ground black pepper
• 1 can (10 3/4 ounces) Campbell’s® Condensed Creamy Poblano & Queso Soup
• 3/4 cup milk
• 1 cup shredded Cheddar Jack cheese (about 4 ounces)
• 8 ounces (1/2 of a 1-pound package) elbow macaroni, cooked and drained
• 2 tablespoons chopped cilantro   

Instructions

1. Heat the butter in a 3-quart saucepan over medium-high heat.  Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
   
   
2. Add the tomato and garlic to the saucepan and cook and stir for 1 minute.  Season with the salt and black pepper.
   
3. Stir in the soup and milk and heat to a boil.  Remove the saucepan from the heat.  Add the cheese and stir until melted.  Stir in the macaroni.  Sprinkle with the cilantro.

I doubled this recipe so that I would have enough for all my friends who were planning to visit.... Of course, only two of them showed up in the end. I have all kinds of left overs!

I didn't serve it directly after cooking but rather I cooked it on Friday and let it cool in the refrigerator  over night. I put some bread crumbs on top before baking at 350*F for 30 minutes.

It was still creamy and delicious! Also, as proof that I do have friends who enjoyed this meal with me, here's Bonnie and Ian enjoying the soup and mac & cheese!

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. 

Loaded Potato Soup Made With Swanson Cream Starter Broth

Another easy recipe, and SO delicious! I'm realizing again that this whole cooking thing is super easy and maybe I was making this whole thing out to be harder than it ought to be! Who am I kidding, it's always come easy! Using Swanson Traditional Cream Starter made it super easy too.

Ingredients

• 1/2 of a 1 lb. package of bacon, diced (about 8 strips)
• 1 one pound russet potato, peeled and cut into 1/2-inch pieces (about 3 cups)
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 carton Swanson Cream Starter Broth (Traditional or 25% Reduced Fat)
• 1/2 cup shredded Cheddar cheese
•  3 green onions or fresh chives, chopped
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Instructions

1. Cook the bacon in a 4-quart sauce pan over medium heat until crisp, stirring often.  Remove the bacon from the saucepan and drain on paper towels.  Pour off all but 2 tablespoons drippings
2. Add the potatoes and onion to the saucepan, season with salt and black pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.  Add the garlic and cook and stir for 1 minute.
3. Stir in the cream starter and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the potatoes are tender, stirring occasionally.  Stir in half the bacon and half the cheese.  Top with the remaining bacon, remaining cheese and the green onions before serving.

As per usual, I made my own changes to the recipe. You may have noticed from one of the first image in this post that I did NOT peel the potatoes, and yes, I pluralized that. I had a lot of potatoes to get rid of and I used them all, so yes..... I doubled the recipe!

I used one package of Traditional Swanson Cream Starter Broth and one of the 25% Reduced Fat Swanson Cream Starter Broth. It was a huge hit with everyone!

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.  

Speedy Sausage Rigatoni - With Campbell's® Soups for Easy Cooking

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Another easy one, maybe I was making this whole cooking thing out to be harder than it ought to be! Who am I kidding, it's always come easy! Using Campbell's® Soups for easy cooking made it super easy too.

Ingredients

• 1 lb. sweet Italian pork sausage, casing removed
• 1 large zucchini, cut lengthwise in quarters, then sliced crosswise (about 3 cups)
• 1 Carton (14.5 oz.) Campbell's® Savory Portobello Mushroom Soup
• 1/2 of a 1-pound package of rigatoni pasta, cooked and drained

Instructions

1. Cook the sausage in a 12" skillet over medium-high heat well browned, stirring often to separate meat. Pour off fat.
2. Reduce heat to medium. Add zucchini to skillet and cook for five minutes or until tender-crisp, stirring occasionally.
3. Stir in soup and heat to a boil. Reduce heat to low. Stir in rigatoni and cook for 2 minutes or until mixture is hot stirring occasionally.

How I made it

I have made a habit of messing up.... or maybe more so "improving" these past few recipes. Here's my changes:

Ingredients

• 1 lb. package of Jimmy Dean Hot pork sausage
• 1/2 of a 1-pound package of rotini pasta, cooked and drained
• 2 small zucchinis, cut lengthwise in quarters, then sliced crosswise (about 3 cups)
• 1 Carton (14.5 oz.) Campbell's® Savory Portobello Mushroom Soup 

 Instructions

1. Cook the sausage in a 12" skillet over medium-high heat well browned, stirring often to separate meat. Pour off fat.
2. Reduce heat to medium. Add zucchini to skillet and cook for five minutes or until tender-crisp, stirring occasionally.
3. Stir in soup and heat to a boil. Reduce heat to low. Stir in rigatoni and cook for 2 minutes or until mixture is hot stirring occasionally.

This product is probably my favorite so far. I LOVE how creamy it is and I already know at least three recipes that I want to make with it including stroganoff. I can't wait to use this at home when visiting my family and impress them with this creamy flavorful soup for cooking. 

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.  

Bacon Ranch Alfrado Mac & Cheese - With Prego® Light Alfrado Sauce and Hidden Valley Ranch Dip

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This is another fairly simple recipe, even if Kyle and I decided to complicate it a bit. Well, he's not to blame at all, it was all me. I may have read the directions wrong. I'll give you the recipe that I was given and add my comments in the instructions.

Ingredients

• 1/2 of a 1-pound package penne pasta, cooked and drained
• 1 Jar (14.5 oz) Prego® Flavored with Savory Bacon Alfredo Sauce
• 1/2 of a 1-ounce envelope ranch salad dressing mix
• 1/2 Cup shredded Monterey Jack cheese

Instructions

1. Heat the oven to 350*F
2. Stir the penne, sauce, dressing mix and half the cheese in a large bowl. Spoon the penne mixture into an 8" x 8" x 2" baking dish. Sprinkle with the remaining cheese.
3. Bake for 30 minutes or until the penne mixture is hot and bubbling.

My recipe followed this one quite closely but there were a few changes that I made..... by accident. Below are the steps I followed:

1. Heat the oven to 350*F
2. Cook the 1/2 of a 1-pound box of penne pasta - it's pretty hard to measure out 1/2 of a box so it might have been 3/4 of a box in my recipe.... Never mind, I totally misread the recipe and used the whole box of pasta.
3. Cook 1/2 of a 1-pound package of bacon - I microwave mine but in a skillet is fine too, let it cool before use.
4. Mix the penne pasta with 1 Jar (14.5 oz) Prego® Light Alfredo Sauce
5. Add the 1-ounce envelope ranch salad dressing
6. Crumble the bacon into the pasta, ranch, Alfredo mix
7. Mix in 1/2 of the cheese
8. Spoon mixture into a 9" x 13" x 2" pan
9. Cover the pasta mixture with the remaining cheese
10. Cover the pan with aluminum foil and bake at 350*F for 30 minutes
11. Remove the aluminum foil and back for another 10 minutes.

Our company LOVED the pasta, the bacon was probably the best part!

Kaylyn and Drake also provided dessert - Funfetti Angel Food Cake, home made whipped cream and mulberries!

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. 

V8® Spicy Mango Vegetable Juice Cocktail Recipes

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The last recipe I shared was pretty easy and rather than take it up one notch, we're going full throttle! Today's dinner, shared with some of my friends here in Ohio is....... Drumroll please ........

Grilled Chicken, Simmered Mango Rice and Spicy Mango Margaritas almost all made with V8® Spicy Mango Vegetable Juice Cocktail!

Simmered Mango Rice

Ingredients

• 1 1/3 cups - V8® Spicy Mango Vegetable Juice Cocktail
• 1/2 cup - Uncooked regular long-grain white rice
• 1/2 cup chopped pineapple (the recipe calls for fresh pineapple but I used canned pineapple and saved the juice for the other recipes)

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Instructions

1. Heat the V8® Spicy Mango Vegetable Juice Cocktail in a 3-quart saucepan over medium-high heat, bring to a boil.
2. Stir in the rice.
3. Reduce heat to low.
4. Cover and cook for 20 minutes or until the rice is tender and the vegetable juice is absorbed. (Stir occasionally to keep the rice from burning or sticking to the saucepan.)
5. Before serving, stir in the pineapple and let stand for 5 minutes.

Prep time: 5 minutes
Cook time: 25 minutes
Serves: 2 (doubles easily)

Spicy Mango Margarita

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Ingredients

• 1 cup - V8® Spicy Mango Vegetable Juice Cocktail
• 1 cup - Pineapple juice
• 1/2 cup - Tequila
• 1/4 cup - Triple Sec
• 1/4 cup - Lime juice
• Ice cubes

Instructions

1. Stir the V8® Spicy Mango Vegetable Juice Cocktail, pineapple juice, tequila, triple sec, and lime juice together in a pitcher.
2. Fill a glass with ice.



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3. Pour mixture into glass.

Alternately you can make a frozen version of this margarita:

1. Mix the V8® Spicy Mango Vegetable Juice Cocktail, pineapple juice, tequila, triple sec, and lime juice together.
2. Pour the juice mixture into a blender.
3. Add 2 cups ice cubes.
4. Cover and blend until the mixture is smooth.
5. Pour into a glass.

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Serving suggestion: Cover the rims of the glasses with a mixture of coarse sugar or salt with grated lime zest.

Prep time: 10 minutes
Serves: 6

Grilled Chicken

Ingredients

• 4 chicken breasts

I decided to not marinate the chicken since there was so much flavor in the rice.

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Instructions

1. Start the grill (I use a gas grill, so it's only a matter of turning on the propane tank and turning on the burners.)
2. Place the chicken on the grill.
3. Flip a few times and ensure that the chicken is cooked through.
4. Use a meat thermometer to make sure the chicken is cooked all the way through.
5. Remove from the grill.

Cook time: 10 minutes
Serves: 4

I'm basically in love with this V8 juice. I would have never thought to use it in so many ways! The taste is crisp and clean and you can really taste all the vegetables.

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. 

Soup and Bisuits - Hearty AND Easy

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I received most of the ingredients for the recipe for free Crowdtap and Campbell's®, a user testing, review, and input site. Some of these samples were given to me for free so that I might review them the opinions I share here are 100% my own.

For my first recipe, I made a biscuits-n-gravy like meal. It's SO simple -- actually one of the easiest recipes I have made in a long time.

Ingredients

• 1 can - Campbell's® Chunky Soup - I used Beer-n-Cheese with Beef & Bacon
• 1 pkg. biscuits - I used Meijer brand jumbo biscuits

Procedure

Follow the cooking directions on the biscuit package, preheating the oven, placing the biscuits on a cookie sheet, and baking

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While the biscuits are cooking, empty your can of soup into a pot on the stove. Warm the soup on low - medium the entire time that the biscuits are cooking, stirring occasionally.

Remove the biscuits from the oven and allow to cool for a few minutes while the soup is still warming.

Place one or two biscuits on a plate or in a bowl and spoon soup on top.

My Observations

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I found that by opening the biscuits before putting soup on top made it go further. With these two ingredients, I mad a meal that fed myself for four meals in total so, with two biscuits each, this could easily feed a family of four, easily.

This recipe could easily be used to top mashed potatoes, rice, pasta, or baked potatoes. It all depends on the soup and your preferences.

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.  

#DiscoverCampbells New Products - Crowdtap Sample and Share

About a week ago I received this sample of assorted Campbell's® products from Crowdtap, a user testing, review, and input site. These samples were given to me for free so that I might review them the opinions I share here are 100% my own.

Campbell’s® is releasing a bunch of new products, and can’t wait for you to try them! Until the end of December I have been asked to check back to the Campbell’s® Tasters on Crowdtap for specific challenges with each of the new Campbell’s® products. So stay tuned for delicious Campbell's® inspired recipes! These recipes may be created with any of the ingredients included in this box. It’ll be an adventure! 

As I create these recipes and complete challenges, I will link them to this post so stick around!

  

Kit includes:

• 1 pkg - Campbell's® Skillet Sauces - Creamy Parmesan Chicken
• 1 can - Campbell's® Chunky - Beer-n-Cheese with beef & bacon soup
• 1 pkg - Campbell's® Slow Kettle Style - Roasted Chicken Noodle Soup
• 1 pkg - Campbell's® Spaghettios Micros - Original (microwaveable pasta)
• 1 pkg - Campbell's® Soups for Easy Cooking - Savory Portobello Mushroom
• 1 pkg - Swanson Cream Starter - Traditional
• 1 jar - Prego Alfrado Sauce - Light, Homestyle Alfredo (made with fresh cream)
• 1 can - Campbell's® Condensed Soup - Creamy Poblano & Queso
• 1 coupon - Free V8 Vegetable Juice Cocktail
• Spoon
• Cutting Board
• Tote
• Shaker
• Recipe Booklet with Coupons
• 1 set of Sampling Instructionss

Recipes and Challenges (links): 

• Soup and Bisuits - Hearty AND Easy
• V8® Spicy Mango Vegetable Juice Cocktail Recipes
•  Bacon Ranch Alfrado Mac & Cheese - With Prego® Light Alfrado Sauce and Hidden Valley Ranch Dip 
• Speedy Sausage Rigatoni - With Campbell's® Soups for Easy Cooking 
• Loaded Potato Soup Made With Swanson Cream Starter Broth
• Creamy Poblano Mac & Cheese Made With Campbell’s® Condensed Creamy Poblano & Queso Soup

 

I received one or more of the products mentioned above for free from Crowdtap.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.