Two Bean Taco Soup

This is another version of taco soup that’s great and super easy!

INGREDIENTS
1 1/2 lbs. ground beef
1 (1 1/4 oz.) pkg. taco seasoning
1 (1 oz.) pkg. Ranch dressing mix
2 (15 1/4 oz.) cans whole kernel corn with red and green bell peppers, undrained
1 (16 oz.) can pinto beans, undrained
1 (15 oz.) can black beans, undrained
1 (28 oz) can diced tomatoes with garlic and onion (found at Target)
1 (4.5 oz) can chopped green chilies, undrained
1 3/4 cups beef broth

DIRECTIONS
Cook beef over medium heat until done, drain.  Combine meat, taco seasoning mix and next 7 ingredients in 6 to 7 qt. slow cooker.  Cover and cook on low setting for 5 hours.  Serve with desired toppings.

Sausage Casserole

My Mom made this last week and it was excellent! 

INGREDIENTS
1 lb. sage flavored breakfast sausage
3 c. shredded potatoes, drained and pressed
1/4 c. butter, melted
12 oz. mild cheddar cheese, shredded
1/2 c. onion, shredded
1 (16 oz.) container small curd cottage cheese
6 jumbo eggs

DIRECTIONS
Preheat oven to 375.  Lightly grease a 9 x 13 inch baking dish
Cook sausage, drain fat, crumble and set aside.  In the prepared baking dish, stir together the shredded potatoes and butter.  Line the sides and bottom of baking dish with mixture.  In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs.  Pour over potato mixture.  Bake 1 hour in preheated oven, or until an inserted toothpick comes out clean.

Whole-Wheat Macaroni and Cheese

Goodbye Kraft mac n’ cheese, hello new recipe.  Slowly, but surely, I’ve been incorporating more recipes into our meals that are healthier and not as processed.  We’ve always eaten relatively healthy, but lately, I just can’t stomach giving my kids food with an ingredient list a mile long. We had this recipe last night with baked chicken and carrots and everyone loved it.  It was so easy to make that I don’t think I’ll ever again buy Kraft mac n’ cheese or the “organic” Annie’s.  Sorry there’s no picture.  We ate it right away and the leftovers the kids and I will be having for lunch didn’t quite look picture ready.  :)

INGREDIENTS
1 – 1 ½ cups of dried whole-wheat macaroni noodles, boiled according to package directions
2 tablespoons butter
2 tablespoons whole-wheat flour
1 cup milk
1 cup grated cheese (whatever kinds you’d like)
Salt and pepper to taste
Optional topping: grated parmesan cheese or whole-wheat breadcrumbs

DIRECTIONS
Melt the butter in a sauté pan over medium heat. Whisk in the flour and keep whisking for about 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.

Whole-Wheat Banana Pancakes

INGREDIENTS
2 cups whole-wheat flour (I use King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 tablespoon honey
2 large eggs, lightly beaten
1 ¾ cups milk
2 tablespoons unsalted butter, melted + butter for frying
2 ripe bananas, mashed
100% pure maple syrup for serving

DIRECTIONS
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix. Gently fold the mashed bananas into the batter with a spatula. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. When the pancakes have begun brown on the bottom, flip them over to cook the other side.

Whole-Wheat Zucchini Muffins/Bread

INGREDIENTS
3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 tablespoon cinnamon
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 eggs
¾ cup oil (I used coconut oil)
¾ cup honey
1 teaspoon vanilla
3 cups grated zucchini

DIRECTIONS
Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins. Blend the dry ingredients. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.  If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. For one larger loaf pan bake for 50 – 60 minutes. For muffins bake for 15 – 20 minutes.

Tomato/Basil Salad

INGREDIENTS
Tomatoes
Handful of basil
Mozzarella cheese sliced
1/2 tbs balsamic vinegar
1 1/2 tbs. olive oil
salt and pepper to taste

Mushroom Pasta Sauce

INGREDIENTS
1/2 an onion
2 garlic cloves
1/2 lb. of mushrooms
2 tbs. olive oil
1/2 cup chicken stalk
1 1/2 cup cream or half/half
2 tbs. dill

DIRECTIONS
Finely chop the onion and garlic.  Saute both in the 2 tbs. olive oil with the mushrooms until all are tender.  Add 1/2 cup chicken stalk,1 1/2 cup cream, and dill.  Let simmer for 5 minutes and add salt/pepper to taste.  Serve over cooked pasta.

Tomato Tortellini Soup

I saw this recipe on Pinterest and it’s not only great, but super simple.

INGREDIENTS
1 package (9 ounces) refrigerated cheese tortellini
2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
2 cups vegetable broth
2 cups 2% milk
2 cups half-and-half cream
1/2 cup chopped oil-packed sun-dried tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese
Additional shredded Parmesan cheese, optional

DIRECTIONS
Cook tortellini according to package directions.  Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Oatmeal Cranberry White Chocolate Cookies

The boys had cranberries for a morning snack and while I was pouring them in a bowl, I saw this recipe on the back of the package.  I’ve seen the recipe before and have always wanted to try them, and today seemed like the perfect day.  We make chocolate chip cookies  A LOT, so these were a nice way to change it up a bit for dessert.

INGREDIENTS
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups of old-fashioned oats
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cup dried cranberries
2/3 cup white chocolate chunks or chips

DIRECTIONS
Preheat oven to 375.  Using an electric mixer, beat butter  and sugar together in bowl until light and fluffy.  Add eggs mixing well.  Combine oats, flour, baking soda and salt in a separate mixing bowl.  Add to butter mixture in several additions, mixing well after each.  Stir in dried cranberries and white chocolate chunks.  Drop by rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 10 – 12 minutes.

Oven “Fries”

INGREDIENTS
1 1/4 lb. baking potatoes, peeled and cut into 1/2-inch strips
3/4 tsp. salt
1/2 tsp. sugar
4 tsp. oil
1 tsp. paprika

DIRECTIONS
Preheat the oven to 450; spray a nonstick baking sheet with nonstick spray.  In a large bowl, combine the potatoes, 1/4 tsp. of the salt, and the sugar with cold water and cover.  Soak for 15 minutes; drain and blot dry.  In another large bowl, toss the potatoes with the oil and paprika.  Place in a single layer on the baking sheet.  Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes.  Sprinkle with the remaining salt.

Strawberry Bruschetta

This turned out to be a really good recipe and worked really well for my book club tonight.  I’ll definitely be making it again!

INGREDIENTS
1 cup strawberries, hulled and diced
1 tbsp. sugar
1 French baguette, sliced on a bias
4 oz. goat cheese
1 tbsp. olive oil
2 tsp. balsamic vinegar
¼ cup minced basil leaves
Freshly ground black pepper

DIRECTIONS
Combine the strawberries and sugar in a small bowl; toss to combine. Let the berries macerate for about 30 minutes so that they begin to release their juices. Spread a thin layer of goat cheese on top of each baguette slice. Top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar. Top each slice with the basil leaves and cracked pepper, to taste.

Beef Stroganoff

This is a great recipe I got from my friend Sarah who recently made it for our book club.  I think that next time I make it, I’m going to use top sirloin instead and I might try to make it in the crock pot and see what happens….so we’ll have to let you all know.

INGREDIENTS
1 1/2 pounds cubed round steak, cut in thin strips
All purpose flour
2 TBS oil (olive oil)
2 TBS butter
1 medium onion
8 ounces fresh sliced mushrooms
1 can beef broth
1 can cream of mushroom soup
salt and pepper
1 cup sour cream
cooked egg noodles

DIRECTIONS
Season steak, dust flour. Brown meat on both sides with oil and butter. Remove steak from pan. Add the onion slices and mushrooms to the pan drippings, saute for a few minutes, until onion is tender. Sprinkle with 1 tsp. flour. Put the steak back in the pan with onion and mushrooms. Add soup, broth. Cook over low heat 30 minutes, covered. Season. Stir in sour cream before serving. Server over cooked noodles.

A Fun Dessert

The four of us made these yesterday before dinner and Hayden had a good time unwrapping the Kisses and putting the M n M’s on top.  I think that you could do some neat things with these around the holidays with holiday colored M n M’s or the white chocolate swirl Kisses.  I’ve also seen people make them with Reeses instead, which would be just as good.  The recipe did say to leave the Kisses in the oven for 3 minutes, but I didn’t think that was enough…..maybe 4 or 5.  Some of our chocolate wasn’t quite melted enough to spread out.

INGREDIENTS and DIRECTIONS
Just melt Hershey’s kisses onto tiny twist pretzels (275 degrees, 3 minutes), remove, and immediately press a single m&m; on each. Refrigerate until eating to make sure they are deliciously solid!

Pretzel Bites

This is another recipe that I saw from, where else, Pinterest.  I thought these looked like so much fun and something that Hayden or Bennet could help out with one day.  I’m just going to give you all the direct link to see how the original cook made them.  I couldn’t find the dough that she was talking about at the store, so I used some premade pizza dough from Harris Teeter.  I added flour to it when I started to roll it into the balls so they weren’t as sticky.  I added some pizza sauce for my parmesan bites and I did make the vanilla glaze for the other sweeter bites…..so good, yet, so bad for you;)

http://www.justgetoffyourbuttandbake.com/?p=932

Mexican Chicken Casserole

This is actually a Paula Deen recipe that’s easy and tastes great.  When I first make a recipe, I follow it exactly just to be on the safe side.  After trying it out a few times, however, I always seem to make some changes.  With this recipe, I actually added a few things on the first try with cilantro, black beans and taco seasoning.  Next time I make it, I’ll add more black beans throughout the layers, will cook the chicken with a packet of taco seasoning and use more fresh cilantro throughout.

INGREDIENTS
1 10 3/4 -ounce can cream of chicken soup
1 10 3/4 -ounce can cheddar cheese soup
1 10 3/4 -ounce can cream of mushroom soup
1 10-ounce can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
11 1/2-ounce package flour tortillas
2 cup shredded cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees.  In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken. In a greased 13 x 9- inch pan, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.