Secret Ingredient Tomato Soup

By Amanda Campbell

Found this though Shelly, I love it and have made it for Bunko. YUMMMM

Secret Ingredient Tomato Soup

Yield: 4 servings

Ingredients:

3 tablespoons olive oil

1 small onion, diced

5 cloves garlic, minced

3-14.5 oz. cans diced tomatoes

2 cups chicken stock

7 oz. prepared pesto {store bought is fine!}

1 tablespoon sugar

1 bay leaf

1/8 teaspoon thyme

Salt & pepper, to taste

1 cup fat free half & half

Directions:

In a large pot, heat oil over medium heat. Sauté onions 3-5 minutes or until they start to soften and turn translucent. Stir in garlic and cook another minute. Pour in tomatoes, chicken stock, pesto, sugar, bay leaf, thyme, salt and pepper. Cover and simmer 30 minutes. Remove bay leaf and puree using an immersion blender. {A regular blender works just fine as well.} Stir in half & half and serve hot.

Buffalo Chicken Salad Sandwiches

By Teresa Stephens

Here’s a new recipe I tried from the internet, it was good. I used green onions in it, but next time I will not put onions in and add maybe more celery. Something different anyhow.

Ingredients:

2 cups chicken, cooked and shredded (I used a rotisserie chicken)

1/2 cup ranch dressing

1/4 cup hot buffalo wing sauce (I like Frank's Red-hot Buffalo sauce)

4 oz. cream cheese, softened

2 celery stalks, finely diced

1/4 cup onion, finely diced

1/4 teaspoon garlic powder

salt and pepper to taste

buns

Directions:

In a large bowl, mix together chicken, ranch dressing, buffalo sauce, cream cheese, celery, and onion and garlic powder. Add salt and pepper as needed. Serve on

buns and top with your favorite sandwich fixings (such as tomatoes, cheese, lettuce, pickles, avocado, etc.).

Store leftovers (if you have any!) in a covered container in the fridge.

Serves 4-6.