Monday, January 18, 2010

Game Night

I hosted a game night for my friends at my house over the weekend and needed to feed 13 adults and 6 kids. I figured the easiest way to feed this many people was to make a big pot of chili and potato soup (the kiddos got chicken nuggets and french fries). Both recipes are very easy and everyone enjoyed them. I will have to take their word on the chili since I don't eat it. ;)


I found this recipe on, one of my favorite recipe sites!

2 pounds ground beef
2 onions, chopped
4 cloves garlic, minced (I usually throw in a little extra)
2 tbsp chili powder
2 tsp salt
2 tsp dried oregano
4 (14.5 oz) cans stewed tomatoes (I use crushed tomatoes)
1 (15 oz) can tomato sauce
1 (15 oz) can kidney beans with liquid (I actually used 3 cans kidney beans and 3 cans chili beans, you can also use black beans if you desire)

Combine ground beef, onion and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.

Stir in chili powder, salt, oregano, tomatoes and tomato sauce; break up tomatoes while stirring. Heat to boiling, reduce heat to simmer and cover. Cook, stirring occasionally for 1 hour.

Stir in beans. Simmer, uncovered for 20 minutes; stir occasionally.

Smashed Potato Soup (aka No Chunk Potato Soup)

This recipe came from the Pampered Chef "It's Good for You" cookbook

1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1 package (1 pound, 4 oz) refrigerated mashed potatoes
1 can (14.5 oz) 99% fat free chicken broth
1/2 cup fat free milk
1 garlic clove, pressed (I use 3 or 4)
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup reduced fat sour cream
2 tbsp snipped fresh parsley (optional, I don't use it)

Optional toppings: sliced green onion, reduced fat cheddar cheese, crumbled turkey bacon

Coarsely chop carrot & celery using food chopper. Place mashed potatoes in medium saucepan. Gradually add broth and milk, whisking until mixture is smooth. Stir in carrot, celery, garlic, salt and pepper. Bring to boil, reduce heat. Simmer, uncovered, 10 minutes.

Remove from heat; stir in sour cream and parsley. Ladle soup into bowls; top with desired toppings.

Yield: 4 servings

I think the soup is a little bland, so I add extra garlic and onion powder while it is cooking and some cheddar cheese at the end. For those of you with a pantry full of Tastefully Simple products I like to use Garlic, Garlic and Onion, Onion. When I made the soup for game night I didn't have enough sour cream, but did have ranch dip on hand, so I used part sour cream and part ranch dip. I also think this is a recipe that tastes better the next day after it sits in the fridge for a while.

Last but not least....

No meal is ever complete without dessert! I got the Wilton Giant Cupcake Pan for Christmas, so I thought this would be the perfect opportunity to try it out. The instructions on the box said it takes more than one cake mix if you are using the box mix. I ended up with the giant cupcake and 48 mini cupcakes and still had batter left over. Next time I think I will stick with one box of mix.

Right after I took these pictures I dropped 6 mini cupcakes, 3 landed right on top of the giant cupcake and 3 on the floor. Oh well....I don't think anyone noticed ;)

1 comment:

  1. Your potato soup is SO good! Thanks for putting it on here! I'm going to have to make it one night:)