Taco Soup

• 1lb ground beef (or substitute)
• 2 pckgs. taco seasoning
• 1 can of corn
• 2 cans of beans
• 1 can diced tomatoes
• 1 cup of water
• sour cream and cheese (to top)
• corn chips (to eat with)
• marie callendar's corn bread mix (so easy, just add water)
• honey butter (to top corn bread with)

1. preheat oven and make corn bread. while that is in the oven, cook up the beef in a LARGE skillet.

2. when it's ready, add taco seasoning canned ingredients and water until warm.

3. serve with cheese, sour cream and chips and corn bread topped with honey butter.

SO good. SO easy. healthy and cheap.

Tortellini Soup

Laura Sessions made this for me after I had Andrew. It is the BEST soup. I am not a huge fan of soup, but this served with a roll or garlic bread is SOOO DANG GOOD (AND EASY!)

• 2 TBSP olive oil
• 2 zucchini diced
• 3 medium carrots diced
• 2 med onions diced
• 5 1/2 cups stock
• 1 large can of tomato juice (IF you are doubling)
• 1 can diced tomatoes (blended)
• 1/2 tsp salt
• 1 tsp dried basil
• 1 bay leaf
• 8-9 oz fresh or frozen tortellini (I like cheese)
• 2-3 TBSP fresh chopped Parsley

1. Med heat skillet and olive oil. Saute diced zucchini, carrot and onion until onions are soft.

2. While the veggies are cooking up, start boiling the stock, tomatoes, salt, basil and bay leaf. Add veggies when they are done.

3. When this is boiling, add tortellini for 2 min.

4. Reduce heat and cook for 5-6 min. stir in Parsley at the last minute.

add shredded chicken for more protein and serve with some kind of bread to dip. yum yum.

Chicken Veggie Burrito

We went to Parker, CO recently and ate at a Mexican Restaurant, don't remember what it was called though. Anyway, Since I can't have dairy, Mexican can be tricky and/or yucky. But they have a healthy section of the menu with a really yummy burrito. I haven't made it yet, but this is what I'm gonna try sometime.

grilled veggies:

zucchini

green pepper

carrot

red onion

yellow onion

mushrooms

tomatoes

cilantro

black beans

rice

seasoned, grilled, and shredded chicken

all wrapped in a tortilla topped with guac.

Cheryl's Avocado Salsa

When we visited the Larsen's last week, Cheryl taught me this DELISH mixture

1. italian dressing packet
2. red wine vinegar
3. oil
4. 3 avocados
5. 8 roma tomatoes
6. green onion
7. 1 can corn
8. 1 can black beans
9. cilantro

Wash veggies and chop. Drain and add canned ingredients. Mix all together. Mix together dressing (as instructed on packet) and stir into veggie mixture.

Serve with:

fajitas

tacos

burritos

chicken salad

(we had leftover chicken from the deconstructed gauc chicken sammies added it to greens and topped it with this salsa.)

pomegranate fruit salad

pear

banana

grapes

apple

strawberry

(depending on what you've got)

1/2 pomegranate

Clean, cut, pop out the seeds and mix together. toss in some lemon or lime juice so the fruit doesn't discolor. The pom has a tart crunch, which means, this isn't your average fruit salad. YUM!

Heidi's Pizza Recipe

Sauce:

1-8oz can tomato sauce

1/2 tsp minced garlic

1/2 TBS sugar

Crust:

1 TBSP yeast

1 cup warm water

1 tsp salt

1 tsp sugar

1 TBSP oil

2-3 cups flour

Directions:

Dissolve yeast in warm water. Then add remaining ingredients. Knead until smooth. Pat out dough on greased pan. Add sauce and Toppings. Bake @ 450 for 15 or more minutes.

Deconstructed Guac Chicken Sammies

Ingredients

• 4 pieces boneless, skinless chicken breast, 6 ounces each
• Salt and pepper
• 1 tablespoon smoked sweet paprika, a palmful
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 2 ripe Haas avocados
• Juice of 1 lime or 1/2 lemon
• 1 small red onion, chopped
• 2 jalapeño peppers, seeded and thinly sliced
• 1 large clove garlic, finely chopped
• 1 15-ounce can diced, fire-roasted tomatoes, drained
• 2 tablespoons fresh cilantro, finely chopped
• 4 leaves lettuce
• 4 crusty, cornmeal-topped Kaiser rolls, split
• Flavored specialty corn or blue corn chips
  

Yields: 4 servings

Preparation

Heat a griddle pan or cast-iron skillet over medium-high heat.

Season the chicken with salt and pepper. Combine remaining spices in a small bowl and rub all over chicken. Drizzle griddle or skillet with a tablespoon of EVOO. Cook chicken 12 minutes, turning once. Remove from pan and let cool enough to handle; slice each piece on an angle into 4 pieces.

Halve and pit avocados and dress with lime or lemon juice. Cut each half into 4 pieces and layer between chicken slices.

In a small skillet, heat remaining tablespoon EVOO, a turn of the pan. Add onion, jalapeño and garlic, and sauté a few minutes to soften. Add tomatoes and season with salt and pepper. Turn off heat and mix in cilantro.

Place lettuce on bun bottoms and top with chicken and warm salsa, set bun tops in place. Serve with a few chips alongside.

So, I truly believe Rach and I are BFF. Although, getting pics of her food is difficult lately. You can go to this link address and get the recipe and video instruction and see the how yummy this looks for yourself. If your mouth isn't watering, you're crazy!

http://www.rachaelrayshow.com/food/recipes/deconstructed-guacamole-chicken-sammies/

Turkey Meatloaves and Smashed Sweet Potatoes, Peas and Radishes

Ingredients

• 5 medium sweet potatoes, peeled and cubed
• Salt
• 2 pounds ground turkey
• 2 slices whole wheat bread, toasted and buttered, finely chopped
• 1 1/2 cups chicken stock
• 1 egg, beaten
• 1 large shallot, finely chopped
• 2 tablespoons chopped fresh thyme
• 2 rounded tablespoons marmalade
• 2 rounded tablespoons grainy mustard
• EVOO - Extra Virgin Olive Oil, for drizzling
• 4 tablespoons butter
• 2 tablespoons flour
• Splash of orange juice
• 1 tablespoon Worcestershire sauce
• 2 10 ounce boxes green peas
• 1/2 cup chopped radishes
• 1/4 cup chopped chives
• 1/2 cup cream or half-n-half
• Freshly grated nutmeg, to taste
  

Yields: Serves 6

Preparation

Preheat oven to 425˚F.

Place the potatoes in a pot, cover with water and bring to a boil; salt water and cook to tender.

Cover a large baking sheet with parchment paper.

Meanwhile, mix meat with bread, a splash of stock, egg, shallots, thyme, marmalade combined with mustard, salt and pepper. Form 6 mini meatloaves and arrange on parchment paper, cover with some EVOO and roast to golden, 20 minutes or so.

For gravy, over medium heat in skillet, melt 2 tablespoons butter, whisk in flour 1 minute, then whisk in a splash of orange juice, Worcestershire and 1 cup chicken stock. Thicken for a few minutes and season with salt and pepper to taste.

To a second larger skillet add peas, a small splash of water and butter. Bring the peas to a boil, reduce out the water 2-3 minutes, then reduce heat to medium and sauté with radishes 2-3 minutes more, add chives, season with salt and pepper.

Drain cooked sweet potatoes and return to hot pot. Mash with a little stock and cream, then add salt, pepper and nutmeg to taste.

Serve meatloaves with gravy on top, sweet potatoes and peas with radishes along side.

From Rachel Ray

ARE YA KIDDING ME RACH?! Okay, Isn't it the hardest time finding well balanced meals, that are DELISH and IIIIII made it! Porter ATE THIS! ahhhhh. Rachel Ray, you never Fail me! Look on her website for video instructions. I love that girl!

http://www.rachaelrayshow.com/food/recipes/turkey-meatloaves-and-smashed-sweet-potatoes-peas-and-radishes/

Monster Cookies

• 1 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup butter
• 3 eggs
• 1 TBSP vanilla
• 3/4 tsp. molasses
• 2 tsp baking soda
• 1 & 1/2 cups peanut butter
• 4 &1/2 cups oatmeal
• 1/2 cup chocolate chips
• 1/2 cup m&ms

Cream sugars with butter. Add eggs and vanilla, beat well. then add everything else.

Drop onto a cookie sheet and flatten. Bake @ 350 until done. (10-12 min) makes about 3 dozen cookies. oh so good.

Shepard's Pie

1 can corn

1 can green beans

2 cans tomato soup

1 can tomato sauce

1 pd ground beef or meatless substitute

Top with Mashed Potatoes.

Directions:

Start boiling potatoes.

Cook up the beef or warm up the substitute. Preheat oven to 350. Mix everything in a large bowl, except for the mashed potatoes. Spread beef mixture into a 9 x 13 pan. Mash potatoes Spread Mashed Potatoes over beef mixture and warm through in the oven for 15-20 minutes.

If you like cheese. Tons of Cheddar is yum yum. But it saves calories, fat, money and doesn't make that huge of a difference if you don't add the cheese. Maybe I'm just used to it.

Try these Mashed Potatoes: Acorn Squash and Red Potato

Red Potatoes

Acorn Squash

onion powder

minced garlic

mimic creme, cream substitute

vegetable broth

salt

pepper

soy-free earth balance "butter"

boil or bake potatoes and bake the squash face down@ 350 for 45 minutes, mash up. add seasoning, butter and liquids to taste and consistency.

Acorn Squash and Red Potatoes MASHED

Red Potatoes

Acorn Squash

onion powder

minced garlic

mimic creme, cream substitute

vegetable broth

salt

pepper

soy-free earth balance "butter"

boil or bake potatoes and bake the squash face down@ 350 for 45 minutes, mash up. add seasoning, butter and liquids to taste and consistency.

Bean Dip and Chips

1 can Refried Beans

1 can Black Beans

1 jar salsa

1 package of guacamole

Heat in a pot. Serve with chips.

EASY, yummy dinner.

Snow Flake Popcorn

PLUS

A cute momma from our preschool group brought this to the Halloween Party for the kids. It is super yum-o and def. blog worthy! *Contains Eggs in Marshmallow Creme.

• bag (3-oz) microwave popcorn (any)
• 1 jar (7-oz) marshmallow creme
• Small red and green candy sprinkles (or any color, OR m&ms)

Directions:Heat oven to 325F. Spray large cookie sheet with cooking spray. Microwave bag of popcorn as directed on bag. Empty the jar of marshmallow creme into a medium microwaveable bowl. Microwave uncovered on High about 2 minutes, stirring after 1 minute, until melted. Shake popcorn into marshmallow creme, being careful not to add unpopped kernels. Stir gently until coated. Spread popcorn on cookie sheet. Sprinkle with candies. Bake about 10 minutes, stirring after 5 minutes, until marshmallow coating is dry. Cool completely on cookie sheet on wire rack; break up large pieces.

This recipe from CDKitchen for Snowflake Popcorn serves/makes 8 cups

Sugar and Spice Pumpkin Seeds

Pumpkin seeds are yum yum, but I wanted to find a sweet taste for them, instead of salty. So here is a good one.

• 1 cup pumpkin seeds

• 4 TBSP white sugar
• 1 TBSP oil

• 2 tsp sugar
• 1/4 tsp salt
• 1/2 tsp pumpkin spice

1. Spread seeds on cookie sheet and bake at 250 for 30-35 minutes, turning occasionally.
2. mix 2 tsp sugar, the salt and pumpkin spice in a medium bowl
3. When seeds are toasted heat oil in a skillet on medium. When oil is ready add seeds and 4 Tablespoons of sugar. Stir it around for 45 seconds.
4. Move this mixture into the pumpkin spice mix and stir and coat all of the seeds with sweet goodness.

Apple Crisp

Makes one 8" x 11" crisp

Prep Time: :10, Cook Time: :45

Ingredients:

For the Filling:

• 6-7 cups peeled, cored apple pieces
• ¾ cup white granulated sugar
• 1 T. corn starch
• 1 t. ground cinnamon
• ¼ t. nutmeg
• 3 T. water
• 1 T. lemon juice

For the Crust:

• 1 cup flour
• 1/2 cup melted butter (earth balance, soy-free)
• 1 tsp. cinnamon
• 1 cup oats
• 1 cup brown sugar
• 1/2 cup chopped pecans (optional)

1. Preheat Oven to 350.
2. Mix filling ingredients in a large bowl.
3. Mix crust ingredients in a large bowl.
4. Spray an 8" by 11" pan and spread apples on the bottom.
5. top with crust
6. And throw it in the oven for you and me AND for 35-45 minutes!
7. Top with ice cream (I like coconut ice cream, vanilla bean (by Purely Decadent)

OR THIS TOPPING...

I can't decide, which topping is better....hmmmm....

• For the Topping:
• -------------------------------
• 2 cups 1-minute oats (also known as quick oats)
• 1 ¾ cup white all-purpose flour
• 1 ½ cup packed brown sugar
• ½ cup white granulated sugar
• ½ cup finely chopped pecans
• ½ t. baking powder
• ½ t. baking soda
• ¾ cup dairy-free soy margarine, melte

Feta Chicken

Serves 4

INGREDIENTS:

• 4 pieces boneless, skinless chicken breasts
• 3/4 cup feta (basil and tomato)
• Salt and pepper
• pesto-1 jar
• tomatoes-2 or 3 large

DIRECTIONS:

1. Using a small, sharp knife, cut into the fullest side of each chicken breast, making a deep incision into the meat to form a pocket across each breast. Stuff some cheese into each breast, then season liberally with pepper and gingerly with salt.
2. Pour pesto over chicken and fan lots of sliced tomatoes on top.
3. Bake at 350 for 30 min. to an hour.