Tomato Artichoke Soup

Tomato-Artichoke Soup

2 28 oz cans diced tomatoes

1 15 oz can artichokes

2 C chicken broth

1 onion, quartered

2 garlic cloves, smashed

2 tsp dried basil

1 tsp kosher salt

Combine all ingredients in slow cooker.  Cover and cook 8 hours on low.  Puree soup in batches and stir in ¼ tsp ground black pepper. Makes 8 cups.

60 calories per serving, 0 total fat, 0 sat fat, 791 mg sodium, 14 g carbs, 0 chol, 3 g protein, 5 g fiber

Southwestern Corn Chowder

Southwestern Corn Chowder


1 Tbsp butter
6 green onions, white and green separated, thinly sliced
3 medium carrots, thinly sliced
½ tsp chili powder
1 ½ tsp oregano
Coarse salt and ground pepper
4 red potatoes
2 ¼ C frozen corn kernels
5 ½ C chicken broth
3 C milk


Wash potatoes and cut them in half lengthwise, then cut each half into fourths lengthwise. Then slice each of those
pieces into about ¼ to ½ inch slices.
In saucepan, melt butter over medium heat. Add white part of green onions, carrots, chili powder and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, broth and milk.
Bring to a boil over medium-high heat, and reduce to a simmer. Cook until potato is easily pierced with a knife (quickly, as potato slices are thin). Stir in green part of green onions, and season with salt and pepper.


Serves 5 to 6.

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake


2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Macaroni and Cheese

Macaroni and Cheese


1 ½ C. elbow macaroni
½ cube butter, melted
3 Tbsp. flour
2 C. milk
1 C. grated cheddar cheese
1 tsp. salt
1/8 tsp. pepper


Add flour, salt and pepper to melted butter. Make this into a white sauce by slowly stirring in the 2 cups milk. Stir and cook until thick. Add cheese, and pour over cooked macaroni in a 2 quart casserole dish. Sprinkle with grated cheese and bake at 400 degrees for 20 minutes.
Serves 3-4.

Chicken Stromboli

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Chicken Stromboli

1 pkg. (10 oz) frozen chopped spinach, thawed and well drained

½ cup shredded Colby & Monterey Jack cheese blend

1 pkg. (11 oz) refrigerated Pillsbury Thin Crust Pizza Crust

1 cup pasta sauce, divided

2 tsp grated parmesan

2 tsp milk

1 lb. chicken or turkey breasts, cut into strips

Preheat oven to 400 degrees. Boil a cup of water on medium in a large skillet; add chicken and return to boiling. Cover; simmer 8 to 10 minutes. Allow to cool slightly, then chop.

Unroll crust into a 14”x12” rectangle on a parchment paper-lined baking sheet. Spoon half the sauce down the center lengthwise, leaving 3” on either side. Layer spinach, chicken and cheese over sauce. Cut 12 strips on both sides of crust. Fold strips over filling, so they overlap. Brush with milk and sprinkle with parmesan.

Bake for 12 minutes. Serve with remaining sauce.

Serves 6. Prep time: 15 minutes Cook time: 20 minutes

Eggplant Parmesan

Eggplant Parmesan


1 eggplant, peeled and thinly sliced
1 egg, beaten
2 cups Italian seasoned bread crumbs
3 cups spaghetti sauce, divided
1/2 (16 ounce) package mozzarella cheese, shredded and divided
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon dried basil

Preheat oven to 350 degrees F (175 degrees C). Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Cilantro-Lime Chicken with Avocado Salsa

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Cilantro-Lime Chicken with Avocado Salsa

4 skinless, boneless chicken breast halves

1-1/2 Tbsp. olive oil

2 Tbsp. minced fresh cilantro

2-1/2 Tbsp. fresh lime juice

Cooking spray

½ tsp. salt

1 C. chopped plum tomato (about 2)

2 tsp. fresh lime juice

2 Tbsp. finely chopped onion

¼ tsp. salt

1/8 tsp. freshly ground pepper

1 avocado, peeled, finely chopped

Combine cilantro, 2-1/2 Tbsp. lime juice, olive oil in large bowl; add chicken, toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken with ¼ tsp. salt. Heat grill pan over medium-high heat; coat with cooking spray. Cook chicken on grill; cook 6 minutes on each side or until done. Combine tomato, onion, lime juice, salt and pepper in medium bowl; add avocado, stir gently to combine. Serve salsa over chicken. Serves 4 with ¼ cup salsa.

Snickerdoodles

Snickerdoodles

½ C butter, softened

½ C shortening

1 ½ C sugar

2 eggs

2 ¾ C flour

2 tsp cream of tarter

1 Tbsp baking soda

¼ tsp salt

Preheat oven to 400 degrees. Mix butter, shortening, sugar and eggs thoroughly. Blend in flour, cream of tarter, baking soda and salt. Shape dough into small balls. Mix 2 Tbsp sugar and 2 tsp cinnamon; roll balls in mixture. Place on ungreased cookie sheet. Bake 8-9 minutes. Remove immediately.

Chowder

Chowder

2 stalks celery, thinly sliced

3 Tbsp butter

2 Tbsp flour

1 ¾ cup chicken broth

2 cups refrigerated diced potatoes with onions

1 to 2 cups half and half to desired thickness

4 slices bacon, crumbled

Salt and pepper

In a saucepan, cook celery in hot butter over medium heat about 5 minutes or until tender. Stir in flour until combined. Stir in broth; bring to boiling, stirring constantly. Add potatoes; return to boiling. Reduce heat; simmer, uncovered, 15 minutes or until tender. Slightly mash potatoes. Stir in half and half and bacon. Heat through. Season with salt and pepper.

Chicken Bruschetta

Chicken Bruschetta


4 boneless, skinless chicken breasts
1 tsp. garlic powder
¼ tsp. salt
1/8 tsp. pepper
2 Tbsp. olive oil
1 C. mushrooms, sliced
5 garlic cloves, minced
¼ tsp. salt
½ C. red onion, chopped
1 tsp. dried basil leaves (I used fresh)
4 tsp. balsamic vinegar
1/8 tsp. freshly ground black pepper
3 med. tomatoes, chopped
¼ C. shredded Parmesan cheese

Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder; ¼ tsp. salt, and 1/8 tsp. pepper; place on broiler pan. Broil 4-6 inches from heat for 6-8 minutes on each side. Heat olive oil in large skillet over medium-high heat until hot. Add mushrooms, garlic, and ¼ tsp. salt; cook 1-2 minutes, stirring occasionally. Add onion, basil, vinegar, and ground pepper; cook 30-45 seconds. Add tomatoes; toss; remove from heat. Arrange chicken on plates; sprinkle with half of the cheese; top with mushroom mixture; sprinkle with remaining cheese.

Melissa’s Hawaiian Haystacks

Before hand in crock pot, cook chicken and then shred. How much chicken depends on how thick you want your curry to be. I usually do enough breasts to make 3-4 cups of cooked chicken.

1/4 C Butter

1 C chopped onion

1 C chopped celery 

1/4 flour

2 t curry (or more!)

2 t salt

1 tsp white pepper

2 C chicken stock

2 C coconut milk

3-4 C cooked and finely shredded chicken

Cooked Rice

Toppings of your choice (pineapple, green onions, chow mein noodles, tomatoes, cucumber, cherry craisins, olives, bell peppers, cheese)

Melt butter in sauce pan. Saute onion and celery until soft. Whisk in flour and cook for one minute while stirring.

Add salt, pepper, and curry powder. Stir.

While whisking, slowly add chicken stock and then coconut milk. Stir until heated through and thickened.

Add cooked/finely shredded chicken to the sauce. Stir.

Pour on top of cooked rice and add your desired toppings.

(Double or triple to feed bigger groups!)

Brownie Minis

Brownie Minis

1 box of brownie mix, plus water, eggs, oil that it calls for

Rolos or Reese's Peanut Butter Cup minis

Mini muffin tins

Mix up the brownies as directed on the box. Spray the muffin tins with cooking spray, making sure to coat the sides as well as the bottoms. Fill each cup in the tins about two-thirds ful with brownie mix. Bake at temperature given in brownie instructions for about 8 minutes, then push a Rolo or a Reese's Cup into the center of each brownie. Bake another 8 to 10 minutes (check for doneness with a toothpick). Let cool, pop them out and enjoy!

Shar's Enchiladas

Shar’s Enchiladas

Enchilada sauce

Hamburger, browned

Corn tortillas

Cheese, grated

Sour cream

Salsa

Put a tiny bit of enchilada sauce in bottom of 9x13 pan. Dip corn tortilla in enchilada sauce (one big can or two small cans). Put cooked meat (chicken or ground beef) and sauce in tortilla and wrap up. Fill 9x13 pan with rolled up tortillas and cover with grated cheese. Bake at 350 degrees for about 15-20 minutes (until cheese is melted)

Sauce: Sour cream, salsa and grated cheese (just mix them till it looks good)

Broccoli Bacon Linguine

Broccoli Bacon Linguine


10 oz cooked linguine
6 green onions, sliced
1 small red pepper, diced
1 tsp salt
1 large head of broccoli, cut into flowerets
1 lb bacon, cooked and crumbled
2 cloves garlic, minced
1 C chicken broth
2 Tbsp olive oil
1/2 tsp oregano


Bring water to a boil and add linguine.  Cook according to package instructions and preference. Put olive oil in pan over medium heat. Add green onions and garlic and saute lightly. Stir in broccoli, chicken broth and oregano; cook covered on high about 3 minutes. Stir in red pepper and salt; cook covered on high about 1 minute. Taste test. Top with bacon and toss with cooked linguine.

Minestrone Soup

Minestrone Soup

1/2 lb. ground Italian sausage
1 cloves garlic, minced
1 large onion, diced
2 carrots, chopped
1 large celery stalk, chopped
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
2 C beef broth
1/4 tsp dried basil
1/2 tsp dried oregano
1 1/2 tsp parsley flakes
1 (15 oz) can cut green beans
3/4 C noodles (macaroni, rotini, or egg noodles, etc.)
Shredded parmesan cheese for topping

Brown sausage in a saucepan. Drain grease and combine with all ingredients in a slow cooker EXCEPT canned beans, noodles and parmesan. Let simmer 3 hours on Low. About an hour before serving, add half the can green beans and the noodles. Stir occasionally. When noodles are ready, serve topped with parmesan.

Serves 5 to 7.