Lasagna Soup

 Lasagna Soup

yield: 8-10 servings
Kristen W

1 lb. ground sausage/beef/turkey (turkey Italian sausage recipe works great here)

1/2 c. chopped onion

2 c. diced carrots

2 cloves garlic, chopped

1 30-oz can crushed tomatoes

1 can diced tomatoes

1 tsp. dried basil

1 tsp. dried oregano

1 dried bay leaf

1/2 tsp salt

1/4 tsp black pepper

8 c. broth (chicken, beef, veggie, or a combo)

1 16-oz box bowtie pasta

Topping:

1 c. cottage cheese

1 c. shredded mozzarella cheese

1/2 c. grated Parmesan cheese

1/2 tsp. dried basil

pinch of pepper

Cook sausage, onion, carrots, and garlic for a few mins until meat is cooked and carrots start to soften. (If using already cooked sausage, saute the rest and then add the sausage.) Add remaining soup ingredients (not topping) and stir well to combine. Allow soup to cook until pasta is soft and carrots are cooked through. 

Serve with topping sprinkled on top, option to top with thin sliced fresh mozzarella. 

Great for breadsticks!

**You can also cook with sliced zucchini, or toss in cut spinach at the end.

Quinoa Breakfast Hash

 Quinoa Breakfast Hash

Kristen W

Yield: 4 servings

 

1 TB olive oil

1 sweet potato, diced

½ red onion, small diced, about ½ cup (or whatever onion you have)

1 red bell pepper, small diced

1/4 tsp crushed red pepper flakes

2 cloves garlic minced

-sprinkle with pepper

1 c spinach

1/2 c uncooked quinoa

1 c vegetable broth

4 eggs (cook however you like them when ready)

 

Combine broth and quinoa in a small pot. Cook until tender.

 

While Quinoa is cooking:

Heat oil in a large skillet over medium heat. Add sweet potato, onion, bell pepper, and garlic, tossing to coat. Cover and cook for 8 to 10 minutes, or until potatoes are a little soft (but not cooked through).

 

Add spinach, stir, and cook until wilted down, just a minute or two.

Stir in cooked quinoa.

Cook eggs however you like them.

 

Serve veggie skillet topped with eggs and sprinkled with salt, pepper, etc.

Taco Soup (Em's)

Taco Soup (Em's)
Yield: 6 servings
Emily R



1 lb. ground beef or chicken (canned or chicken breasts)
1 can tomato sauce
1 can corn
1 can pinto beans
1 can black beans
1/2 onion, diced (or 1/4 c. dehydrated onion)
3 TB taco seasoning

If using ground beef, brown the ground beef on the stove.

Add all ingredients in a crock pot and cook on low for 8 hours. If using chicken breast, shred chicken before serving.

Serve with cheese, sour cream, tomatoes, avocado, chips, lime wedges, etc.

Black Bean Sweet Potato Burritos

Black Bean Sweet Potato Burritos
Yield: 6-8 servings
Adapted from Mel



3 sweet potatoes, peeled and cubed small (about 3-4 cups)
 1 jalapeno, seeded and finely diced
 1 red pepper, diced small
 1 small red onion, diced small (about 1/2 cup)
 2 tsp olive oil
 1 tsp cumin
 1 tsp chili powder
 1/2 tsp salt
 1/4 tsp black pepper

1 (15-oz) can black beans, rinsed and drain
1 - 2 chicken breasts, diced small

 1/2 cup chopped cilantro
 1 TB fresh lime juice

 1 c shredded cheddar cheese
 1 c shredded Monterey Jack cheese
 6-8 burrito-size tortillas

Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Saute for 2-3 mins on the stove, stirring frequently. Dump the sauteed veggies onto a large rimmed baking sheet and roast for about 20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time. Taste some to make sure they are soft enough!

While the veggies cook, cook the chicken with some salt, pepper, and cumin on the stove. Toss in black beans after chicken is cooked and let them warm through.

Scrape the veggie mixture into a large bowl and toss with the black beans and chicken, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.

Serve with sour cream and cheese, even avocado if you have it!

One-Pot Turkey and Rice

One-Pot Turkey and Rice
Kristen W, adapted from bake-eat-repeat
Yield: 4-6 servings



2 T butter
1/2 c diced onion
2 cloves garlic, minced
1/4 c flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp paprika
2 c chicken stock
1 c milk
2 c cooked turkey, chopped (or chicken)
1 c rice (long grain white, adjust liquid and cooking time if using different kind)
1 c frozen corn kernels
1 c frozen peas
*Optional: cooked and chopped cauliflower, dash of cajun seasoning or hot sauce


In a large skillet with a lid, melt the butter over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until the onion is softened.
Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
Slowly stir in the milk and chicken broth.
Add the turkey and the rice and bring to a boil over medium heat.
Stir, reduce the heat to low, and cover with a lid.
Simmer for 15-20 minutes or until the rice is tender.
Stir in the corn, peas, or other veggies and heat through.
Serve warm!

Mel’s Shepherd’s Pie

Mel’s Shepherd’s Pie

One 9x13 dish

(Mel's Pic)

POTATO LAYER:

 3 medium russet potatoes, peeled and chopped (about 4-5 cups)

 2 TB butter

 ½ - 1 cup milk (add slowly to decide how much)

 ½ c. Parmesan cheese

 ½ c. shredded sharp cheddar cheese

 Salt and pepper

 1 tsp garlic powder

 1 egg yolk

MEAT FILLING:

 2 pounds ground beef or turkey, etc

 1 c. chopped onion

 2 large carrots chopped small (about 1 cup)

 2 cloves garlic, minced

 1 tsp salt

 ½ tsp black pepper

 3 TB flour

 1 TB tomato paste

 1 ¼ c. low-sodium beef or chicken broth

 1 tsp worcestershire sauce

 1/4 tsp dried oregano

 1/4 tsp dried thyme

 1/4 tsp dried rosemary

 ½ c. frozen corn kernels (frozen is WAY better here than canned)

 ½ c. frozen peas (**don’t use the carrots/corn/peas frozen trio bag, not the same.)

 1 c. shredded sharp cheddar cheese

Preheat the oven to 375 degrees F. Lightly grease a 9x13-inch pan with cooking spray. Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Add a little salt. Bring to a boil and cook for 15 minutes or so (it will depend on how large or small the potatoes are cut) until the potatoes are tender. **Start meat mixture while potatoes are cooking**(see below)

Drain the potatoes and return to the pot. Mash the potatoes lightly. Add the butter, milk (start with 1/2 cup and add more if needed), Parmesan and cheddar cheeses, salt and pepper to taste, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.

For the meat and vegetable mixture, in a large over medium heat, add the ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain any excess grease from the mixture.

Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.

Stir in the corn and peas.

Pour the meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan creating a seal over the meat mixture. Sprinkle the 1 cup cheddar over the top of the potatoes.

Bake for 35-40 minutes until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.

Sweet and Tangy Cocktail Meatball Sauce

Sweet and Tangy Cocktail Meatball Sauce

Kristen W.

Yield: sauce for 14-16 meatballs

12 oz. jar chili sauce

10 oz. jar grape jelly

1 TB brown sugar

1 ½ tsp lemon juice

Mix and melt in a saucepan, add meatballs and cook as directed for meatballs (usually simmer at least 15 mins). Serve with toothpicks or over rice.

English Cheddar Meat Pie

English Cheddar Meat Pie

From a random magazine clipping in Mom’s kitchen…delicious find! (adapted by Mom too)

Yield: 8 servings

2 lbs. ground beef or turkey

2 carrots, cut into ¼” cubes

1 large onion, cut into ¼” cubes

2 stalks celery, cut into ¼” cubes

1 clove garlic

1 large baked potato, peeled and cut into ¼” cubes

½ c. apple juice

5 green onions, diced

8 ounces sharp cheddar cheese, shredded

Salt and pepper

2 pie crust dough rounds (like the Pillsbury 2-pack)

1 egg yolk, beaten with 1 TB water

Preheat oven to 375. In a skillet, combine meat, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium high heat. Cook until beef is cooked through and some liquid has evaporated (about 15 mins). Lower heat to medium, add apple juice and green onions, and cook for 10 mins. Add the cheese, 2 tsp. salt and ½ tsp pepper. Let cool.

On a floured surface, roll 1 pie crust dough into a 12-inch round and place in a 10 inch skillet or deep pie plate. Roll the second pie crust dough into an 11 inch round.  Transfer the meat mixture into the baking dish, making sure some liquid transfers as well, but not too much. Lightly brush the edge of the crust with some of the egg wash, then place the second pie crust dough on top. Press the edges to seal and trim to a ½” edge.

Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an “X” into the top of the pastry. Sprinkle the top with 1 tsp. salt and ½ tsp. pepper. Bake for 45 mins, tenting with foil if the crust browns too quickly. Transfer to a rack to cool for 15 minutes. Cut like a pie and serve warm.

Chicken Gyros

Chicken Gyros

(directions for 1 gyro. Multiply for however many you want to make)

1 pita (not the pocket kind, but those could work too)

Hummus (I like the classic kind for this, but flavored would be fine also)

Grilled Chicken…we get the grilled/cooked chicken patties in the Costco freezer section, they have a good gyro texture)

       ***Cook/warm/grill the chicken with Italian seasoning on it

Tzatziki (cucumber/dairy sauce found in the refrigerated section by the produce at our grocery store…by the premade sandwiches and specialty bottled fruit smoothies. Or you can find a recipe for one online to make)

Stuffings:

Lettuce

Tomato

Red pepper strips

Purple onion, cut into rings

Feta cheese

Take a pita, spread hummus over the whole thing. Place chicken on one half, layer stuffings and Tzatziki according to what you like. Fold in half to eat. Enjoy! 

Sweet ‘n Sour Meatball Sauce

Sweet ‘n Sour Meatball Sauce

Adapted from OBB

Yield: Sauce for 14-16 meatballs (I like the frozen kind from Costco)

     **Sometimes I do 1.5x the recipe for more sauce, especially if I add stir fried veggies to the mix

¾ c. packed brown sugar

3 TB flour

1 ½ c. water, pineapple juice, or crushed pineapple

¾ c. white vinegar

3 TB soy sauce

Whisk ingredients together in a large saucepan and bring to a boil. Add meatballs and reduce heat. Cover and simmer for 20 minutes, stirring often (add more water if it gets too thick or loses too much moisture). Serve with white or jasmine rice, side of stir fried vegetables.

**You can also make up the sauce and throw it in a CrockPot with frozen meatballs for a few hours!

Broccoli Cauliflower Soup (cream-less)

Broccoli Cauliflower Cheese Soup (cream-less)

From “foodie and the fix” (via Jenn)

Yield: 4 – 1.5 c. servings

2 tsp butter

1 medium onion, chopped

1 c. carrots (about 2 medium)

4 c. low sodium chicken broth

4 c. broccoli, roughly chopped

2 c. broccoli, chopped into small pieces

2 c. cauliflower, roughly chopped

½ tsp. salt

Pepper, to taste

1 1/3 c. shredded sharp cheddar cheese

In a large pot, melt butter and add onions and carrots. Cook, stirring occasionally, until they start to soften (they’ll finish cooking later)

Next, add the 4 c. roughly chopped broccoli, cauliflower, ½ tsp. salt and the broth. Cover and simmer until veggies are very soft (you can mash them against the side)

Meanwhile, cook the 2 c. broccoli that has been chopped.

Once veggies in the pot are done cooking, blend them until you have your desired consistency (I like using an immersion blender and leaving it a bit chunky).

Turn heat to low, add shredded cheese and remaining broccoli. If it’s too thick for you, add broth until you reach desired consistency.  Add pepper to taste and serve. (serve with warm bread!)

Quinoa Enchiladas

Quinoa Enchiladas!

Kristen W.
Yield: one 9x13

2 cups dry quinoa

10 oz. green enchilada sauce

10 oz. red (mild) enchilada sauce

2 cans (about 9 oz. total) chopped green chiles

1 c. frozen corn (could also be canned, drained)

1 can black beans (drained, rinsed) …sometimes I do 2 cans

1-2 chicken breasts, cooked and shredded (I do mine with salt and pepper and chili powder)

1 tsp cumin

1-2 tsp chili powder (more for some spice)

1 ½ c. cheese (I like half cheddar half mozarella)

½ c. cheese (for the top)

***

Cilantro, avocado, sour cream, tomato, chips, etc. (serve with)

***

Cook quinoa according to pkg directions (2 c. water to 1 c. quinoa)

If cooking and not freezing, preheat oven to 375.

In a large bowl, combine cooked quinoa, enchilada sauces, green chiles, corn, black beans, cumin and chili powder. Stir in the 1 ½ c. cheese. (Add salt, pepper, cumin, or chili powder to taste if needed)

Spread quinoa mixture in a 9x13 baking dish and top with remaining cheese.

For cooking right away, place in oven until it’s bubbly and cheese is melted, about 15-20 minutes.

If freezing, cover with foil or lid. When baking, either defrost or plan on about 1.5-2 hours in the oven if you stick it straight in from the freezer.

TOP with chopped cilantro, avocado, sour cream, tomato, chips, etc.

Healthy Freezer Burritos

We wanted to make some freezer burritos for to-go lunches, but wanted to make it a little healthier than beans, rice, and cheese. After compiling a bunch of ideas from different recipes and websites, we kind of tried a little bit of everything. Here are the ingredients we found, and tried, and they passed the delicious test...

Sauteed broccoli bits 
         - break a fresh broccoli crown into small-ish pieces, saute with diced red onion and add some cumin

Roasted cauliflower
         - break a head of cauliflower into pretty small pieces and toss with a little olive oil and chili powder. Roast at 400 for about 20 minutes (depending on size of pieces and your oven)

Quinoa
         - Substitute out the rice and use quinoa instead! For about 40 burritos we use about 2 cups uncooked. But you could probably do a little more if you really like quinoa

Kale...yes, kale. Even though we rarely like it, it was good this way!
         - chop into tiny pieces (we used a chopper thing that made each piece a little smaller than a pea) and saute with a tiny bit of oil, diced red onion, and garlic powder

Sauteed zucchini
         - Just dice it up into 1/2" squares, throw it in a pan, saute with a tiny bit of oil and some chili powder

Sweet potato home-fries
         - Dice up a sweet potato (we like the pieces pretty small, like 1/2"), add a finely chopped jalapeno if you like, toss with a tiny bit of oil and garlic powder, cook on a baking sheet at 450 for about 20 minutes, depending on the size of your pieces.

Spinach eggs
         - We have spinach cubes, which is a ton of spinach blended up pretty finely, and then frozen in ice cube trays. Add them to scrambled eggs for some veggies in your eggs without changing the texture too much.

Healthier sausage/meat
        - cook up some ground turkey:
                       spicy: with diced jalepeno, onion, and a ton of chili powder, kind of make a sausage flavor
                       multi-purpose: cook up with garlic, diced onion,
                       Taco flavored: taco seasoning, garlic, onions, etc.

Feta cheese
        - a tiny bit adds a lot of flavor

Cilantro
       - chop and add to your mixing bowl. no cooking required

Tomatillo/verde salsa
        - we just got the store brand and added it, great way to add moisture and some flavor without taking over the entire flavor of the burrito, like red salsa would

Beans
        - any kind...black, pinto, kidney, and refried are our favorites to combine! Drain and rinse.

COMBINATIONS WE'VE TESTED:

"VERDE"
1-2 c. cooked Quinoa, 1 can black beans, 1 can pinto beans, 1/2 c. sauteed kale, 1 1/2 c. sauteed broccoli, 1 c. roasted cauliflower, handful of shredded cheese, 1/4-1/2 c. feta cheese, about 1 c. verde salsa, cilantro

"SOUTHWEST"
1-2 c. cooked Quinoa, 1 can black beans, 1 c. sauteed zucchini, 1 c. roasted cauliflower, cilantro, red salsa, handful of cheese,



TIP-
Cook all ingredients and leave them in the fridge overnight or let them fully cool. If you use warm ingredients your burrito will be a runny mess when you reheat it!
Roll up in wheat tortillas that are soft and pliable. Once rolled, roll the burrito up in a sheet of aluminum foil and label which kind of burrito it is if you made multiple combinations.

Spinach-Chicken Stromboli

Spinach-Chicken Stromboli

Our Best Bites

Yield: 8 servings

1 recipe of twisted breadstick dough or basic dough (click for links)

2 tsp. olive oil, divided

1 ½ tsp. Italian seasoning

3 ½ TB canned Parmesan cheese, divided

1 ½ c. shredded mozzarella cheese

2 c. loosely packed spinach leaves (I like to cut mine up a little)

2 c. cooked and shredded chicken

2 Roma tomatoes, diced (smaller is better)

Favorite pizza sauce for dipping

Preheat oven to the temperature indicated for the dough recipe you choose. Working on a floured surface, roll pizza dough into a 12x15” rectangle. Brush 1 ½ tsp. olive oil over entire surface of crust. Evenly sprinkle Italian seasoning and 2 TB Parmesan on top. Keeping toppings about an inch from all edges, evenly spread spinach leaves, shredded chicken, and tomatoes over the dough. Working from the long end of the rectangle, roll up from one end to the other (like a cinnamon roll). Pinch seam shut and place on bottom. Pinch each end shut and tuck under toward seam. 

Place seam-side down on a baking sheet sprayed lightly with cooking spray. Brush remaining ½ tsp. olive oil on top and sprinkle with remaining 1 ½ TB Parmesan cheese. Gently cut three slits diagonally along the top of the Stromboli. Bake in preheated oven for 15-20 minutes or until the top is golden brown. Cool for 10-15 minutes before slicing into 1” slices. Serve with marinara or Alfredo sauce for dipping.

Lentil Tacos

Lentil Tacos

Kristen W.

Yield: about 6 medium servings

1 tsp. canola oil

 2/3 c. finely chopped onion (or dried onion, or onion powder if needed)

 1 small clove garlic, minced

 2/3 c. dried lentils, rinsed

 1 TB taco seasoning, or to taste

 2 c. chicken broth

 2/3 c. verde or tomatillo salsa

 taco shells, tortillas, or chips

Heat oil in a skillet over medium heat. Cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture. Cook and stir for 1 minute.

Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, about 25 minutes. Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Stir in salsa. Serve in taco shells, tortillas, or over chips with cheese, sour cream, lettuce, salsa, guacamole, or other taco toppings.