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TOP THREE RECIPES FROM LAST WEEK

This week the top three recipes are what I call comfort food.  The week before it was all sweets!  I think we all want comfort food when the weather gets cool in the fall.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

TSLCCheeseTotCasserole3

Cheesy Tater Tot Casserole

chickentortillacasserole

Chicken Tortilla Chip Casserole

Salmon Patties - Copy

Salmon Patties

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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SAUSAGE AND SPINACH SOUP

Sausage, Spinach and Pasta Soup - TSLCThis Sausage and Spinach Soup is great anytime.  We love it with my recipe for fried cornbread.  I love having soup made and in the refrigerator that I can reheat for lunch.  This is good with grilled cheese, too, or just add your favorite shredded cheese on top of the soup.

1 (14 ounce) package Smoked Sausage, sliced in rounds (Could use Italian or Polish, too)

1 tablespoon olive oil or cooking oil

3 (14.5 ounce) cans chicken broth

1 medium onion, chopped

2 medium sized carrots, scraped and sliced

1/2 cup chopped celery

1/4 teaspoon black pepper

1/2 teaspoon salt

1 teaspoon minced garlic

1 teaspoon dried oregano

2 cups chopped fresh baby spinach

1 (15.5 ounce) can red beans, drained and rinsed (could use pintos or even navy beans)

1 cup small pasta shells (could use whatever pasta you like)

Brown the sausage in the olive oil.  Drain if needed.  In a large pot combine sausage, chicken broth, onion, carrots, celery and spices.  Add the beans and bring to boil, turn down to simmer and let cook until carrots and celery are cooked. This takes about 20 minutes.  Add pasta shells and baby spinach and cook 10 to 15 more minutes until pasta is tender.  Makes about 2 1/2 quarts of soup.  Keeps well in the refrigerator for several days. Enjoy!

If you like this recipe, you might also like my recipe for Chicken Tortellini Soup.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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SAUSAGE, TOMATO AND CHEESE GRITS CASSEROLE

Sausage, Tomato and Cheese Grits CasseroleThis Sausage, Tomato and Cheese Grits Casserole is wonderful for breakfast along with eggs or make it for a main dish for dinner and serve with a green vegetable.  We like grits anytime.  They can be served so many different ways and are a staple in most Southern homes.

1/2 pound pork sausage (You could use Smoked sausage, or even Italian or Polish in this recipe)

3 cups cooked grits, (can be regular or the quick-cooking grits)

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon minced garlic

2 tablespoons butter, melted

1 (10 ounce) can diced tomatoes with green chilis, undrained

1 1/2 cups shredded cheddar cheese or cheese of your choice

Brown sausage, green pepper and onion in a skillet on top of the stove.  Drain. Spray a 2 quart casserole dish with cooking spray.  Combine sausage, onion and pepper with cooked grits.  Add salt, pepper, garlic, melted butter and diced tomatoes.  Stir to mix.  Sprinkle cheese on top and bake in preheated 350 degree oven 30 to 35 minutes, uncovered.  Makes about 8 servings. Enjoy!

Sausage, Tomato and Cheese Grits Casserole

If you like this recipe, you might also like my recipe for Garlic Cheese Grits.

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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CROCK POT CABBAGE, PORK AND WHITE BEAN SOUP

Cabbage and White Bean Soup - TSLCThis crock pot cabbage soup is great for the fall of the year or anytime you want a hearty dish.  We love cabbage at my house and I love adding it to soup.  Serve it with cornbread or my cheddar scones shown in the photo for a meal.

1 pound pork stew meat

2 tablespoons olive oil or any cooking oil

1 medium onion, chopped (I used purple)

1 large pepper, chopped (can be red, green or orange)

2 (14.5 ounce) cans chicken broth

2 (14.5 ounce) cans diced tomatoes with basil, garlic, oregano, undrained

1 (15 ounce) can great northern beans, drained and rinsed (can use the dried cooked beans, about 2 cups)

1/2 head cabbage, chopped

1 cup water

1/2 teaspoon black pepper

1 teaspoon salt

Dash hot sauce, Optional

Brown the stew meat in the oil in a skillet on the stove.  Add the rest of the ingredients to a 3 quart crock pot along with browned pork stew meat.  Cook on low for 7 to 8 hours or high for 4 to 5 hours. Makes a 3 quart crock pot full. Enjoy.

Note:  You could use chicken or beef in this soup, too, but we like the pork with the cabbage. You could add some carrots or a couple potatoes but we like it as shown above.

You might like my recipe for Cornbread Muffins or Buttery Cheddar Scones to accompany this soup.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

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