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    3 Recipes

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    This recipe evolved out of combining multiple tortilla soup and Mexican gumbo recipes. It's not a thin as soup and not as thick as gumbo, so we've just been calling it Mexican stew! There's quite a few ingredients, but the steps are super simple. It freezes well, so feel free to make it ahead of time and store for dinner later in the week. You can use multiple cans of Rotel if you want, but we've found we prefer just one can of the Rotel and adding seperate cans of tomatoes and chilies. Enjoy!

    Recipe #282150

    We usually eat this cold, but I've also put it together while the noodles were warm and it's very yummy as a hot dish. You can use any kind of shaped pasta. We prefer tri-colored wheels and spirals. You can also use any kind of pesto sauce. I like the brand "Classico" which also makes a sun-dried tomato pesto that works well with this recipe. You could also make your own pesto. Black Olives can also be added for an additional twist.

    Recipe #279200

    Almost a mini-version of the "soup in a jar" recipes you see everywhere. However, this is for individual servings that just take a few minutes in the microwave instead of an hour on the stove! I made these for Christmas for everyone (including myself). I keep them in my drawer at work to warm up when I don't have time for lunch. They're also great for students in a dorm with nothing but a microwave, dieters trying to limit portion sizes, or quick and easy things for kids to make themselves. Just put them into ziploc bags and seal. You can make as many or as few as you want. I find it easist to set out 8-10 ziplocs and just add each ingredient to the individual bags instead of making them one at a time.

    Recipe #150768

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