Tuscan Bean Soup

Photo and recipe from The Wanderlust Kitchen

Serves: 8-10 servings

 

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 2 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Puffed Pancakes

Photo and recipe adapted from Love Taza

2 tablespoons butter

4 eggs

1 cup milk

1cup flour

a large dash of salt

a large dash of cinnamon

 

Preheat oven to 425 degrees.

 

While the oven is preheating, melt the butter in a 9x13 inch pan.

 

Whisk together the eggs, milk, flour, salt and cinnamon in a bowl. Pour the batter into the hot melted buttered pan. Bake 15 minutes (or until the pancake is firm and has puffed around the edges). The pancake will shrink down a bit after coming out of the oven (that’s ok.) Serve right away with lemon juice, powdered sugar, maple syrup, or fruit.

Parmesan Zucchini and Corn

Photo and recipe from Damn Delicious

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
• Serve immediately, sprinkled with Parmesan.

Pork Chili Verde

Photo and recipe from Favorite Family Recipes

Ingredients

• 2 lbs. pork, diced (I used boneless pork ribs)
• 1 c. onion, chopped
• 14 oz. chicken broth
• 1½ tsp. garlic powder
• 2 ½ Tbsp. chicken stock
• 1 tsp. celery salt
• 1 Tbsp. cornstarch
• ½ tsp. oregano
• 1 Tbsp. cumin
• ½ Tbsp. jalapeno
• 4 Tbsp. chopped cilantro
• ½ Tbsp. chili powder
• 1 Tbsp. green Tabasco sauce
• 10 oz. green enchilada sauce
• 3 7 oz. canned green chiles, chopped or diced
• 2 4 oz. canned green chiles, pureed
• 1-2 cans white beans, drained and rinsed (optional)
• 1/2 tsp. salt

Instructions

• Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
• Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
• Serve with cheese, sour cream, chips and/or flour tortillas. 

SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.

Lasagna Soup

Photo and recipe from Taste of Home

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (15 ounce) tomato sauce
• 1 cup frozen corn, or 1 can, drained
• 1/4 cup tomato paste
• 2 teaspoons Italian seasoning
• 1/4 teaspoon pepper
• 2-1/2 cups uncooked spiral pasta
• 1/2 cup shredded Parmesan cheese

Directions

• 1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
• 2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).

Baked Garlic Parmesan Chicken

Photo and recipe from Cakes Cottage

Ingredients

• ½ cup Mayonnaise
• ½ cup shredded Parmesan cheese
• 4 boneless skinless chicken breast cutlets.
• 4-5 teaspoons Italian seasoned dry bread crumbs
• ½ teaspoon garlic powder
• pinch of salt
• ½ teaspoon lemon pepper

Instructions

1. Preheat oven to 400 degrees F.
2. In a small bowl combine mayo, garlic powder, and parmesan cheese.
3. Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
4. Divide the mayonnaise mixture evenly among the chicken, just spreading it across the top of each piece, and sprinkle with salt and pepper to taste.
5. Bake for 15-20 minutes, remove from oven and sprinkle bread crumbs on each piece of chicken.
6. Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.
7. Tops will be browned and chicken will be incredibly juicy.
8. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
9. Serve with a veggie like these delicious fresh broccoli that I steamed.
10. Season with a dash of fresh parsley, if desired.

Cheesy Chicken Enchilada Soup

Photo and recipe adapted from Give Me Some Oven

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup diced white onion (about 1 small white onion)
• 2 cloves garlic, minced
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 (or 1/2 can) red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
• 1 (4-ounce) can chopped green chiles
• 1/2 teaspoon ground cumin
• 2 cups sharp cheddar cheese, freshly grated
• 1 teaspoon salt, or more/less to taste
• 1 (15-ounce) can corn, drained
• optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

Directions:

1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.

Easy Crockpot Potato Soup

1 30oz. bag frozen, shredded hashbrowns
3 14oz. cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 package cream cheese

In a crockpot combine all ingredients EXCEPT for the cream cheese. Cook for 6-8 hours on low head. About one hour before serving, add cream cheese and keep heating until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good.

Mexican Grilled Chicken Cobb Salad.

Photo and recipe by Half Baked Harvest

Ingredients

Seasoned Baked Tortilla Strips (we just used crunched tortilla chips)

• 2 flour tortillas, cut into strips
• 1 tablespoon taco seasoning
• 1 Tablespoon olive oil

Salad

• ¼ cup fresh lime juice
• 1/3 cup + 3 tablespoons olive oil
• 2 teaspoons salsa seasoning mix
• 1 jalapeno, seeded + diced
• 1 cup fresh cilantro, chopped
• Salt + pepper, to taste
• 1 pound boneless skinless chicken breast (about 4 small breast)
• 1 packet taco seasoning
• 2 heads romaine lettuce, chopped
• 1 cup monterey jack cheese, shredded
• 1 cup cooked black beans, rinsed + drained if using canned
• 1 cup fresh grilled corn kernels
• 1 cup cherry tomatoes, halved
• 3 hard boiled eggs, sliced
• 1 avocado, pitted + sliced

Instructions

Seasoned Baked Tortilla Strips

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a bowl, toss together the tortilla strips, taco seasoning and olive oil, making sure all the tortilla strips are well coated. Spread in an even layer on the baking sheet and bake for 10-15 minutes or until the strips are crisp. Watch closely, they will burn fast! Remove from the heat and store in a sealed container for up to 1 week.

Salad

In small bowl, whisk together the lime juice, 1/3 cup olive oil, salsa mix, the jalapeno and cilantro. Season with salt and pepper. Set the dressing aside.

Preheat the grill or a grill pan to high heat. Add the chicken to a gallon size Ziploc bag or large bowl. Add the taco seasoning and a drizzle of olive oil (about 3 tablespoons). Then make sure the chicken gets completely covered. Grill the chicken for 3-5 minutes per side or until cooked through. The cooking time will vary depending on how thick your chicken breasts are. Remove from the grill and allow to rest 5 minutes before slicing. Meanwhile, combine the lettuce, cheese, black beans, corn and tomatoes in a bowl. Toss well to combine. Divide the mix among 4 dinner plates or bowls. Slice the chicken and divide among each plate. Top with eggs, sliced avocado and tortilla strips. Drizzle with dressing.

Creamy Chicken Noodle Soup

Photo and recipe from Give Me Some Oven

Ingredients:

1 Tbsp. olive oil
1 small white onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup flour
8 cups chicken broth
3 cups cooked shredded chicken
2 cups uncooked egg noodles or pasta (I used "wide" egg noodles)
1 (12 oz.) can evaporated skim milk
1 tsp. salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
(optional garnish) chopped fresh parsley
Directions:

Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute. Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes.

Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.

Serve warm, garnished with fresh parsley if desired.

Black Bean Taco Soup

Photo and recipe from Six Sister's Stuff

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1/2 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Sweet and Sour Meatballs

Photo and recipe from Mel's Kitchen Cafe

Ingredients

Meatballs:
• 1 1/2 pounds lean ground meat (see note)
• 3/4 cup quick oats or old-fashioned oats that have been lightly pulsed in a blender
• 2 eggs, slightly beaten
• 1/2 cup finely chopped onion
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
Sauce:
• 1/4 - 1/2 cup brown sugar (depending on how sweet you want the sauce)
• 1/4 cup apple cider vinegar
• 1 teaspoon yellow mustard
• 1/4 cup barbecue sauce
• 1 teaspoon Worcestershire sauce
• Hot, cooked rice for serving

Directions

1. Preheat the oven to 350 degrees F.
2. For the meatballs, combine all of the ingredients and mix well. Form into about 12 meatballs (right around 2-inches each). Place in a lightly greased 9X13-inch pan.
3. For the sauce, whisk together the ingredients until well-combined.
4. Pour the sauce over the meatballs and bake for 30 minutes or until the meatballs are cooked through and the sauce is slightly thickened.
5. Serve over hot, cooked rice, if desired.

Freezable Meal: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.