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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
2
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Posted:
Aug 5, 2008 8:53 PM
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I read about the ground turkey trick (adding a little ground beef. I have an even cheaper idea (uh, I mean, thrifty ):
Try browning the ground turkey with a little chopped onion and garlic, and adding worshetshire sauce. Really - it makes tirkey taste "beefy"!
Nicole
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Posts:
6
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Posted:
Aug 5, 2008 8:40 PM
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We love soup in the fall and winter. I use the crock pot too, primarily for chilli and vegetable soup (made from left over pot roast). Also, I frequently have just a little bit of extra frozen veggies. I repackage them and use them in soup, along with cooked vegetables that have not been buttered.
For chilli i use vegetable juice instead of straight tomato juice. It helps fill in the vitamins and minerals we dont get because we are not eating additional veggies. Also I flavor it with a small jar of mild salsa. No need for intricate balancing of seasoning. We use ground turkey mixed with a little bit of ground beef for flavor and serve with hot cornbread baked in a cast iron skillet. It is a great snowday meal.
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Posts:
40
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Posted:
Aug 5, 2008 8:29 PM
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I'm with you. Soup is always welcome for dinner in my house, no matter what time of year it is. I love it left over the next day for lunch, and HOME MADE IS SO MUCH BETTER THAN CANNED!!!!!. Bones are a must as well, I make my own stock also, pack it up and freeze it, and have plenty on hand..so fresh tasting.
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Posts:
6
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Posted:
Aug 5, 2008 8:18 PM
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Unless it's really hot weather, we have soup at least once/week for supper. Using homemade broth from meat bones, this is a great way to use up leftover bits of meat, veggies, and really stretches the budget. Canned soups are $1/can for the store brand and almost double that for national brands. We're a larger family, I'd need several cans for a supper. MUCH better to make it myself. If I am busy, I use the crock pot to cook the soup while I am at work. Add bread, you are done
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