Lasagna Soup

My neighbor made this for me after Ella was born and we literally ate it daily until it was gone. It is super yummy!

Lasagna Soup

Ingredients:

1 pound Italian sausage (We use ground beef. Sausage makes Drew nervous)
1 onion, diced
2 cups carrots, chopped
1 cup mushroom (optional)
2 cups chopped spinach
2 garlic cloves, minced
2 (14 ounce cans) chicken broth
2 (14 ounce cans) Italian stewed tomatoes, or Petite Diced tomatoes (with the seasoning in the can)
1 (8 ounce can) tomato sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
salt and pepper to taste
1/2 box of pasta (we used the mini bow tie)
mozzarella cheese

On stove top, brown sausage. Add onion and and carrot and saute for about 2 minutes. If you are using the crock pot, add all ingredients (except pasta and spinach). Cook on low for 4 hours. Add pasta and spinach for the last 30 minutes of cooking time. If cooking on stove top, add all ingredients and bring to a boil. Reduce heat to medium and simmer for 30-45. Then add pasta and spinach for another 10 minutes, or until pasta is cooked al dente. Top with mozzarella cheese.

Recipe and picture from Our Family Treat. 

It is really yummy with the peasant bread recipe found here .

Strawberry Fondue

 

I have to search for this every year in my email. I just decided to post it instead.  That way if anyone is craving some strawberry fondue they can make it :)

 

2 10 oz packages frozen sliced strawberries, thawed, juice reserved

1 tablespoon cornstarch

2 tablespoons sugar

 

Reserve 3/4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue pot.

Turn temp. dial to 200 F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to warm.

Serve with fruit pieces or angel food cake. Yield 1 3/4 cups.

| Microwave Caramels |

I am not kidding when I say these are way good! And come on...six minutes in the microwave. Can't beat that! Figured I would share so you all could enjoy of the goodness!

5 Tbl. butter

1/2 c. light corn syrup

1/2 c. sugar

1/2 c. packed light brown sugar

1/2 c. sweetened condensed milk

Instructions:

Put all ingredients in a large, microwave safe, bowl. Microwave for 6 minutes, (I did mine for 5 min 30 sec.) stirring every 2 minutes. Spray an 8''x8'' dish (or a 6x8 since that's all I have) with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.

recipe and photo from: http://eatcakefordinner.blogspot.com/2012/02/super-easy-microwave-caramels-real-deal.html

Asian Turkey Lettuce Wraps

This recipe is from HERE It was really good, my favorite version of lettuce wraps that I have made, and super easy. 
Here you go:
2 tbs. extra virgin olive oil
1 c. finely chopped onion
1 lb. ground turkey breast

1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp garlic salt
1 12 oz bag of broccoli slaw (I wish I had taken a pic. of the bag last time I made this, but you can find broccoli slaw in most grocery stores in the produce section by the packaged salads)
1 small drained water chestnuts
1/2 c. Teriyaki sauce
1 tsp. sesame oil (I've never put this in)
Approx. 15 butter lettuce leaves (I usually use romaine)
1) place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper and garlic salt.  Brown and crumble until cooked through.
2)  When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil.  Cook for another 10-15 minutes or until heated through. 

Reduce heat to low until ready to serve.  Serve spoonfuls inside lettuce leaves. 

Enjoy!

Tomato Basil Soup

Olivia wanted tomato soup and cheese sandwiches for her birthday dinner.  Funny request from her.  I don't really love canned tomato soup, although the kids don't mind.  I wanted something a little yummier.  This was great!  I have made other homemade tomato soups and this one is my favorite so far. 

 

Tomato Basil Soup

3 cloves of garlic, minced

2 tablespoons of olive oil

2 - 14 oz. cans of crushed tomatoes

1 - 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with parmesan cheese or a grilled cheese sandwich.


Recipe from HERE

Chicken Garlic Ranch Pizza

This is a Papa Murphey's copy cat recipe.  I halved Amy's ranch dressing recipe and used sour cream instead of buttermilk(I thinned it a little with regular milk) for the sauce.  I also added bacon.  This pizza was delicious!  And almost the same as Papa Murpheys.

Ingredients

• 1 pizza crust, homemade or store-bought
• For the sauce:
• 2/3 cup Ranch dressing
• 2 cloves garlic, minced
• For the toppings:
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 chicken breast, cooked and sliced thinly
• 2 Roma tomatoes, diced
• 1/4 cup green onions, thinly sliced

Instructions

1. Preheat the oven to 425F.
2. Butter or grease a 16-inch round pizza pan. Stretch pizza dough to fit pan.
3. In a small bowl, mix the ranch dressing and minced garlic. Spread the sauce mixture over the crust.
4. In a medium bowl, toss together the mozzarella, cheddar, and Parmesan cheeses. Spread about half of the cheese mixture over the sauce.
5. Evenly spread the chicken, tomatoes, and green onions over the pizza. Top with the remaining cheese.
6. Bake pizza for 12-15 minutes. Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.
7. Remove pizza from oven, allow to cool slightly, and slice. Serve hot and enjoy!

Recipe from HERE

Grilled Chicken Bruschetta

This is our absolute favorite meal right now.  So easy, and perfect for summer!


GRILLED CHICKEN BRUSCHETTA

via

Sundried Tomato Vinaigrette salad dressing (we used Kraft brand)
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
2 c. shredded mozzarella cheese
1 small pkg. fresh basil, chopped

Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill – Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.

I usually serve with sliced toasted sourdough baguette and we warm up the extra tomato mixture to eat with it.  

Good stuff.

Mango Shrimp Salsa and Mango Shrimp Tacos

Ingredients

• 2 mangos - peeled, seeded and diced
• 1 ripe avocado - peeled, pitted, and diced
• 2 tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• 1 pound salad shrimp
• 1-2 T butter
• tortilla chips
• corn tortillas
• shredded cabbage

Tacos

1. Melt the butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes add mangos.
2. To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients. I also added shredded cabbage to my taco.

Salsa

1. Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes. 
2. Serve on tacos or eat with chips.

Aloha Chicken Kebabs

I have the cookbook Deceptively Delicious by Jessica Seinfeld.  All the recipes have hidden veggies or fruit in the form of purees mixed in.  All the recipes that we have tried have been pretty good.  My kids eat fruits and veggies so I am not too concerned about food that has hidden veggies in them, but it does make some of these recipes taste really good!  This is one of our favorites. 

1 cup whole-wheat breadcrumbs
1/4 flaxseed meal
1/2 cup sweet potato puree (I steamed a sweet potato and then blended it)
1/4 cup pineapple puree (I blended canned pineapple)
1 T soy sauce
1 large egg white, lightly beaten
1/4 cup shredded coconut
1 pound boneless, skinless chicken breasts or sicken tenders, rinsed and dried, and cut into "fingers"
1/4 tsp salt
2 T all-purpose or whole wheat flour
Nonstick cooking spray
1 T olive oil
10-12 short wooden skewers.

1.  In a bowl, mix the breadcrumbs with the flaxseed meal.  Ste aside.

2.  In a second wide, shallow bowl, combine the sweet potato and pineapple purees, soy sauce, egg white, and coconut, and mix with a fork; set next to the bread crumbs.

3.  Thread the chicken fingers lengthwise onto skewers, using one skewer per chicken finger.  Sprinkle both sides of the chicken skewers with salt ant hen with flour.  Dip the chicken into the egg-white mixture and then roll it in the breadcrumbs until completely coated.

4.  Coat a large nonstick skillet with cooking spray and set it over med-high heat.  When the pan is hot, add the oil.

5.  Add the chicken in a single layer and brown for 3-4 minutes on one side, until the breadcrumb coating is crisp and golden.(Turn down the heat if the coating browns too quickly-coconut burns easily.)  Turn the skewers and cook 4-5 minutes longer, until the chicken is cooked through and browned all over.

**My variations:  I did not skewer my chicken.  I just did chicken strips.  I also did not cook it this way. I cooked it like the Baked Fried Chicken with melted butter in a dish in the oven.  It was just easier for me at the time to just throw it in the oven instead of standing at the stove watching it.
I bagged extra puree in the amount needed for this recipe and froze it to use another time.

Herbed Shrimp and Pasta

This recipe is super not healthy, but it was delicious.  I won't add this into my regular rotation, but it will be a every once in awhile meal.  You could do this with chicken if you are not a shrimp fan.
1 Package angel hair
1 cup butter (I used 1/2 cup and would probably not do that much next time.  Seriously, that is a lot of butter!)
1 1/2 pounds peeled, medium-sized shrimp (I used half this amount and it was plenty)
4 cloves garlic, minced
2 cups half-and-half (I used fat free half-and-half.)
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp pepper
2 tsp chopped fresh dillweed or 3/4 tsp dried dillweed (optional)

Cook pasta according to package directions.  Drain; set aside, and keep warm. 

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic.  Cook, stirring constantly, 3-5 minutes or until shrimp turn pink.  Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently.  Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally.  Adde shrimp, parsley, salt, pepper, and , if desired, chopped dillweed; stir until blended.  Serve over pasta.

 Recipe from Southern Living cookbook 

Quick Carbonara

1 Package of spaghetti (I like thin)
8 slices bacon
2/3 chopped green onions
1 (4-ounce) can sliced mushrooms, drained
3 egg yolks, lightly beaten
1 to 1 1/2 cups finely shredded cheddar cheese
dash of pepper

Cook pasta according to package directions.  Meanwhile, cook bacon in a large skillet until crispy: remove bacon, reserving 3 Tablespoons drippings in skillet.  Coarsely crumble bacon, and set aside.

Cook green onions, and mushrooms in drippings in skillet over medium heat 2 minutes.  Drain Pasta, and place in a serving bowl.  Stir egg yolks into hot pasta immediately after draining it. Stir in bacon, green onions and mushrooms, cheese, and pepper: toss.  Serve immediately.

recipe from southern living cookbook

Asian Pasta Salad (Dipping Chicken take III)

Very rarely do I make just the plain Dipping Chicken anymore.  It is yummy plain, but I feel a little more healthy when I make a rice bowl with veggies(steamed carrots, broccoli, squash, whatever.)  My new favorite version is the Asian Pasta Salad.  I actually found a recipe for an actual Asian Pasta Salad, and it was pretty much the same as the Dipping Chicken.  It had a few variations, but I knew we liked the Dipping Chicken so I pretty much stuck with that recipe.  I have linked to the Dipping Chicken if you want that recipe, but here is the Pasta Salad version:

Dipping Chicken

Asian Pasta Salad Version

Ingredients:

8 Chicken legs, bone in(I usually do not use legs.  I either use thighs or chicken breast.  Those are just what I usually have.)

1/3 cup soy sauce

Brown sugar

2 T dark sesame oil (This gives it more of an Asian taste. I really like it!)

Garlic salt

Black pepper

2T sesame seeds

sliced Veggies: broccoli, carrots, cherry tomato halves, zucchini

linguine (I use a whole wheat version and the whole box)

bowl.

Directions:

1.      Pull skin of chicken legs (less greasy)

2.      Pour 1/3 soy sauce in glass measuring cup.

3.      Add brown sugar to soy sauce until cup reads 2/3 cup.  Then add the sesame oil.

4.      Put chicken in pan and sprinkle with garlic salt and black pepper.

5.      Pour brown sugar/soy sauce over chicken

6.      Cook at 350° for 1 hour uncovered.  Rotate chicken legs every 15 minutes.

7.      After my chicken is all cooked I usually pour it and the sauce over the veggies in a pan and let the veggies cook until softened while the pasta is cooking.  If you used chicken with bones take the chicken off the bone. 

8.  Cook pasta, drain.

9.  Place pasta in a large bowl. Pour chicken and veggie mixture over pasta. Add sesame seeds.  Toss gently.

Baked Chicken Chimichangas Recipe

Ingredients

• 1-1/2 cups cubed cooked chicken breast
• 1-1/2 cups picante sauce, divided
• 1/2 cup shredded reduced-fat cheddar cheese
• 2/3 cup chopped green onions, divided
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 flour tortillas (8 inches), warmed
• 1 tablespoon butter, melted

Directions

• In a small bowl, combine the chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Brush with butter.
• Bake, uncovered, at 375° for 20-25 minutes or until heated through. Top with remaining picante sauce and onions. Yield: 6 servings.

Cheesecake bars

I need to post this recipe so I don't forget it! I make a cheesecake pie recipe and this is adapted from that to make a larger recipe that works well for baby showers and such!

Crust:
3 cups crushed graham crackers
1 and 1/2 sticks of butter, melted
6 T. Brown sugar

Mix all together and press into a cookie sheet. I use a metal measuring cup to press it flat. Let chill in fridge for 30 min before topping with cheesecake.


Cheesecake:
2 pkgs cream cheese, softened
2/3 cup sugar
2 cups sour cream
4 tsp. vanilla
2 (8 oz) tubs of cool whip

Beat cream cheese until smooth, gradually beat in sugar. Blend in sour cream, vanilla, then cool whip in that order. Spread over graham cracker crust.

Top with fresh fruit, or pie filling

Ranch Dressing

I do NOT like bottled ranch.  But I LOVE ranch at restaurants.  I don't know how they can even call both varieties by the same name.   I have been using this super easy ranch recipe for some time now and I am in ranch heaven because every salad tastes as good as a restaurant salad to me.  

 

I usually half this recipe, but then wish I didn't, because we eat it up fast.  Even if you don't eat it right away, it can keep for at least 2-3 weeks.  

RANCH DRESSING:

2 cups mayo (I always use light)

1 cup buttermilk

1 tsp salt (I actually leave this out usually)

1 tsp onion powder

1 tsp garlic powder

1 tsp parsley

pinch of pepper

Mix in a blender, or shake in a covered jar or bottle.  (I add a little plain milk to mine to water down and thin it out to where I like it.)  Make a few hours ahead if possible.  It's better after the flavors have time to mingle.  

 

This is a very versatile recipe.  I've replaced the parsley with cilantro and a little lime for mexican meals, or  added dill or chives for something a little different. 

Chicken Broccoli Supreme

I made this recipe tonight and LOVED it. Super yummy. I have made several chicken and broccoli casserole recipes, and this one takes the cake. It is the homemade soup recipe I think that makes it so fantastic, so don't be tempted to make it any other way!! I think you could add cooked rice to this dish and it would be great too. That is usually how I do most my broccoli casseroles.

I found the recipe here: http://www.justgetoffyourbuttandbake.com/?p=984 (as well as the photo)

Ingredients:

1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
 

3 cups cooked chicken breasts  – Break up in small pieces
 

3 cups Grated Cheddar Cheese divided
 

2 tubes Ritz Crackers
 

1   stick melted butter

T1 tablespoon poppy seeds

  

SAUCE: 


1/3 C. Butter melted
 

1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
 

1/3 C. Chicken Broth


1/4 tsp. Salt
 

1/4 tsp Pepper
 

2 Cups Milk


1 1/2 cups of the above Cheddar Cheese

Directions:

In greased 13×9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1- 1/2 cups grated cheddar cheese.

Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.

Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly. 

Baked Fried Chicken

I made this recipe last night. Of course I found it on Pinterest. It was YUMMY. Tate literally ate half a chicken breast and wanted more. It was so yummy he called it "nuggets" instead of chicken. For reals.

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

1/2 tsp. Salt

1 T Season All

3/4 tsp Pepper

1 c. Flour

2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.