BECAUSE IT'S EASY, FAST AND TASTY. TASTES EVEN BETTER THE SECOND DAY.
Ingredients:
1.4 oz FRENCH'S® French Fried Onions
2.4 oz THAI KITCHEN LEMONGRASS & CHILI RICE NOODLE SOUP BOWL
2 cup FROZEN SWEET PEPPER STRIPS
2 cup FRESH CUT OKRA
15 oz LIBBY'S WHOLE KERNEL SWEET CORN AND LIQUID
6 oz PERDUE TURKEY MEATBALLS (ITALIAN)
6 oz PERDUE SHORT CUTS(SOUTHWESTERN)
3 cup FRESH LEAF SPINACH
4 cup water
1/2 tsp pepper
Directions:
PLACE WATER IN A 14.8 CUP STORAGE BOWL. ADD NOODLE SOUP INGREDIENTS AND PEPPER STRIPS. STIR WELL. PLACE SLIGHTLY COVERED BOWL IN MICROWAVE FOR 5 MINUTES. MEANWHILE, CUT UP OKRA AND SPINACH, OPEN CANNED CORN. ONLY ADD THE OKRA, CORN AND BLACK PEPPER. BLEND. MICROWAVE FOR 15 MINUTES. CHOP MEATBALLS AND SHORT CUTS INTO BITE-SIZE PIECES. WHEN 15 MINUTES ARE UP, ADD MEATBALLS, SHORT CUTS AND SPINACH. MICROWAVE FOR ADDITIONAL 10 MINUTES. ONCE READY, STIR IN FRENCH'S FRIED ONIONS.
ENJOY WITH WARM CHALLAH ROLLS.
French's Cook-Off 2009 Sponsors:
