Better-than-Panera Broccoli Cheese Soup

I know this might alienate me from half my readership, but I have to admit that I do not like Panera.  Gasp!  I know, I know, everybody loves Panera, but I find it annoyingly pretentious and irritatingly complicated for what I consider an overpriced Subway.  All those suburban housewives in riding boots and silk scarves eating grilled fontina cheese sandwiches on toasted focaccia with a harvest wheatberry salad on the side- gag me with with a spoon!  If I have to eat at Panera, I skip the fancy salads and cold-cut sandwiches served on too chewy bread and go straight for the broccoli cheese soup.  That stuff is pretty darn tasty.  But, I try to avoid Panera as much as possible, so I sure am glad I have this fabulous recipe for broccoli cheese soup that's just as good as theirs.  Better even, because I don't have to spend 6 bucks for a bowl of it!

Broccoli Cheese Soup
Total time: 20 min
Serves 6

3 Tbs butter
1 cup diced onions
1/2 tsp salt
1/4 tsp white pepper
Pinch of nutmeg
1/2 tsp minced garlic
1/2 tsp thyme
3 Tbs flour
3 cups chicken broth*
16 oz broccoli, finely chopped (fresh or frozen)
1/2 cup heavy cream
1 1/2 cups shredded cheddar

Melt butter in a large saucepan and saute onions with salt, pepper, and nutmeg till tender, about 3 minutes.  Add garlic and thyme and cook 30 seconds.  Add flour and cook 2 minutes  Slowly add broth, whisking constantly.  Bring to a boil, reduce heat and simmer till thickened, about 5 minutes.  Add broccoli and cook until tender, about 10 minutes.  Stir in the cream and cheese and cook on low till melted.

*I used my homemade turkey stock for this and it tasted great, too.  I always simmer my Thanksgiving turkey carcass in a big pot of water for a few hours to make a fabulous stock.  Then I freeze it in ice cube trays so I can thaw just the amount I need.  You can do this with leftover chicken bones, too!

304 calories per serving.  Click here for more nutritional info and shopping list!

Neato Taquito

As a foodie, I absolutely hate to waste anything edible.  In fact, I pretty much refuse to throw away anything until it is moldy and covered in fuzz.  If I think there's a chance something could still be eaten, into the fridge it goes.  This makes for a very crowded fridge and some interesting leftover lunches!

A couple days ago, we had steaks for dinner, and of course, there were leftovers.  I love a good hunk of beef, but leftover steak?  Not so much.  Needless to say, these leftovers sat in the fridge for a few days.  Imagine my delight when I came across this creative use for them!  You could really put any precooked meat in these, but the steak was great, and I was thrilled not to waste a single bite of it.  I served these as appetizers on Thanksgiving morning to keep the vultures out of my kitchen, but this recipe would also make a good main dish for a family of 3 or 4.

Steak and Cheese Taquitos
link to original recipe
Prep: 10 min  Cook: 10 min
Serves 10

2 cups cooked steak, cubed
1 1/2 cups sharp shredded cheddar
3/4 cup corn
1/2 cup salsa
1/2 cup sour cream
salt and pepper to taste
10 (8-inch) flour tortillas
1/4 cup  oil, divided

In a large mixing bowl combine the steak, cheese, corn, salsa and sour cream. Season to taste with salt and pepper.

Add enough oil to a large skillet to generously cover the bottom and heat on medium till sizzling.

Meanwhile, spread a scant 1/4 cup of the steak mixture off center on each tortilla and spread out like a log leaving a 1/2 inch border near the edge. Roll up and set seam side down in pan. Cook tortillas in batches turning to brown each side. Add more oil as needed to the pan in between batches. Remove taquitos to a draining rack*.  If you want to save a few calories, you could bake these at 400 for about 15 minutes instead of frying them.


*According to Alton Brown, my favorite food geek, the best way to drain fried food is to line a baking sheet with paper towels or newspaper then lay a cooling rack upside down on top so that the grates are touching the paper towels.  This way, the oil is wicked away from the food and absorbed by the towels, but the food does not rest directly on top of the oil-soaked paper.


326 calories per serving.  Click here for more nutritional info and shopping list!

Lasagna by the Ladle

We all love lasagna at our house, and I've posted my favorite lasagna recipe on here before, but sometimes I just don't have the time and energy to fuss with making it.  But soup - now soup is easy!  It takes a little time to simmer, but the hands-on time is minimal, and since I'm making dinner for 50 teenagers tomorrow and Thanksgiving dinner on Thursday, I really need simple today.  Besides, I'd rather devote my energy to the dessert I have planned!  Plus, Uncle Johnny just arrived and he loves soup, so what better time to try out the recipe.  Lasagna is great for company, and this variation did not disappoint in the least.  Everybody thought it was fabulous, even the kid, who doesn't like any of the ingredients in this recipe, but scarfed down a big bowlful before I even had a chance to insist she give it a try!

Lasagna Soup
link to original recipe
Prep time: 5 min  Cook time: 55 min
Serves 7

1 lb Italian sausage
1/2 cup diced yellow onion
1 green pepper, seeded and diced
4 cloves garlic, pressed
1 carton (32 oz) chicken broth
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 Tbs Italian seasoning
1 tsp kosher salt
1/4 tsp ground black pepper
1 tsp garlic salt
1/4 tsp crushed red pepper
1 tsp dried basil
12 lasagna noodles, broken into small pieces
3/4 cup Parmesan cheese, grated
1 1/2 cup mozzarella cheese, shredded

In a large soup pot, brown sausage with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered (I might try reducing this next time because I'm impatient!) Stir occasionally.

Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes).
When ready to serve, mix in the grated Parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese.

517 calories per serving.  Click here for more nutritional info and shopping list!

Cheesy Sausage Pot

You know what happens when you put a whole bunch of yummy things in a Crock-Pot and let 'em simmer together for a half a day?  You get a super yummy supper, that's what!  The magic ingredient in this dish is definitely the smoked sausage, but it's the Crock-Pot that turns it into something truly magical.  Slow cooking causes the delectable flavor of the sausage to permeate all the other ingredients, turning plain potatoes and vegetables into a creamy, smoky pot of deliciousness.  This turned out quite saucy, so I served it with some crusty dinner rolls to sop up the extra because I didn't want to waste a drop.

Crock-Pot Cheesy Sausage Pot
Prep time: 5 min  Cook time: 6 hrs
Serves 6

1 (16 oz) bag frozen mixed vegetables
3 large potatoes, diced
2 (14 oz) pkgs smoked sausage, sliced 1/4 in thick
1 (10 oz) can cheddar cheese soup
1 (10 oz) can cream of celery soup
1 cup shredded cheddar cheese

Mix all ingredients together and pour into the slow cooker. Cook on low for 6-8 hours.

760 calories per serving.  Click here for more nutritional info and shopping list!

Spectacular Squash

My mother was not an adventurous home cook and she didn't care for very many vegetables.  Consequently, I ate a whole lot of canned corn and green beans growing up, and not a lot of anything else.  However, I think my mother's predilection towards canned food stemmed more from ignorance of the plethora of tasty veggies available, not from a real affection for the delicacies offered up by the Jolly Green Giant!  For instance, if my mother had ever tasted caramelized butternut squash, I'm pretty sure we would have had this every other night instead of over-processed peas.  I myself am slowly learning to appreciate all kinds of veggies I never even tried until my 30's and I'm finding that almost all of them can taste great if properly prepared.  When I fix them for my mom, even she agrees!

Caramelized Butternut Squash
Prep time: 20 min  Bake time: 45 min
Serves 8

2 medium butternut squash, peeled and cubed
5 Tbs butter, melted
1/4 cup brown sugar
1/2 tsp pepper
1 tsp salt

Preheat oven to 400F.  Peel, de-seed, and cut squash into 1 inch cubes.  Spread out on a shallow, greased pan and sprinkle with remaining ingredients.  Mix gently.  Bake for 45 minutes till tender, stirring after 20 minutes.

172 calories per serving.  Click here for more nutritional info and shopping list!

Cherry Pineapple Glazed Ham Steak

One of our local radio stations started playing Christmas music today.  Now, don't get me wrong, I LOVE Christmas music, but we haven't even had Thanksgiving yet!  I am definitely not ready for Christmas.  To be honest, I don't really like Christmas.  Thank you, Jesus, for the miracle of Christmas, but the modern holiday I could do without.

To me, Christmas is nothing but stress: finding gifts for impossible-to-buy-for people, cooking a ton of food and then feeling guilty about eating it, traveling hours and hours to the arctic tundra of Indiana to visit family, untangling dozens of strands of lights only to have them quit working as soon as I hang them up, and pulling half-digested tinsel out of the cat's butt (yes, I really have had to do that, on multiple occasions!)  One of these years, I'm going to ignore societal expectations and spend Christmas all by myself on a sunny beach. But, alas, not this year.

Despite the eater's remorse I always feel, the best part about Christmas is definitely the food.  The cut-out cookies I make every year with my mom, the peanut butter buckeyes I make "for my dad," the yule log that's basically a gigantic Swiss cake roll. Okay, clearly I favor the desserts of the season, but how about that glazed ham?

You know, the one covered in pineapple rings and studded with cherries? Now that's a great combination.  Did you ever notice how it never tastes quite as wonderful as it looks, though?  That's because the ham to glaze ratio is off!  You take this huge hunk of meat and put fruit and glaze only on the outside, so each slice gets only a microscopic amount of the good stuff!  In a perfect world, every bite would be slathered in that fruity sauce.  Well, this recipe gives you just that, without the stress of the holiday season.  Whether or not you share it with those relatives you'd rather avoid is totally up to you!

Cherry Pineapple Glazed Ham Steak

Total time: 15 min
Serves 4

1.5 lb ham steak (I use thick cut, fully cooked)
2 Tbs butter
1 (20 oz) can pineapple chunks (or tidbits, drained)
4 oz maraschino cherries (in juice)
1/4 cup brown sugar
1/2 tsp cinnamon
Pinch of nutmeg
Pinch of ground cloves


Melt butter in a large skillet and add pineapple. Sauté till nicely browned.  Add cherries, sugar, and spices and stir till sauce starts to thicken, about 2 minutes at medium heat.

Remove fruit from pan, leaving glaze, and add ham steak. If using one very large ham steak, I like to cut it into single serving sizes before cooking. Sauté until lightly browned, about 3 minutes per side. Serve topped with fruit and drizzled with glaze.


463 calories per serving. Click here for more nutritional info and shopping list!

Refrigerator Eclair Cake

Don't you just love it when something turns out even better than you had hoped? Months ago, I pinned a recipe for an eclair dessert that looked really good in the picture, but when I read the ingredients I was disappointed and figured it wouldn't taste nearly as good as it looked. Regardless, I kept the pin, and every time I scrolled through my Pinterest dessert board, it would catch my eye.

Finally, the other day I needed a quick dessert that I could make with the things I had on hand. Being fall, my first thought was pumpkin, but once again my mind went to this dessert and it looked so quick and easy I just couldn't resist any longer. I am so glad I tried it! The ingredients are plain and simple (and somewhat unimpressive) but the end result is creamy, chocolatey perfection.

You do need to refrigerate this overnight, so it takes a little forethought, but it comes together in just a few minutes and I usually have all the ingredients in my pantry.  Plus, this is an eclair cake, and eclairs are donuts, which are definitely breakfast food, so I am totally having this for breakfast tomorrow, no guilt required!

Refrigerator Eclair Cake
Prep time: 10 min Chill time: 8 hrs
Serves 20

Filling:
2 (3.5 oz.) boxes vanilla instant pudding (Some boxes are smaller than 3.5 oz. If yours are, add enough from a 3rd box to equal 7 oz or use a little less milk so the filling sets properly.)
3 cups milk 
1 (8 oz.) container Cool Whip, thawed
1 box (14.4 oz) graham crackers (I used cinnamon, but regular are fine. I might try with chocolate next time!)

Topping:
1/3 cup unsweetened cocoa
1 cup sugar
1/4 cup milk
1 stick (1/2 c) butter
1 tsp vanilla extract

Combine pudding mix and milk; beat 3 minutes. Stir in Cool Whip.

Lay out one sleeve of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.

Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour chocolate topping over the top layer of graham crackers.

Refrigerate overnight.

271 calories per serving.  Click here for more nutritional info and shopping list!

Good-anoff for Company

We've got company in town this week, my husband's aunt and uncle, and although they are staying with my mother-in-law I felt the need to take a turn feeding them.  Unfortunately, their visit just happened to coincide with the one day my bosses decided to double up on the schedule, creating the busiest workday I've ever had!  Let me tell you, I have never been happier to have a great Crock-Pot meal up my sleeve!  Beef stroganoff sounds fancy enough to impress even the most important company, but this recipe was so easy it didn't take an ounce of extra effort from me.  In fact, I even had enough energy left to blog about it!  I've tried a dozen different stroganoff recipes, but this one is so simple and tasty, it beats them all.

Crock-Pot Beef Stroganoff
Prep time: 5 mn Cook time: 8 hrs
Serves 6

1 lb stew beef chunks
1 (10.5 oz) can cream of mushroom soup
1 (1 oz) envelope onion soup mix
8 oz sliced mushrooms (fresh or canned)
8 oz sour cream
6 oz egg noodles, prepared

Spray slow cooker with cooking spray and add beef, soup, soup mix, and mushrooms.  Cook on low for 6-8 hours till beef is tender.  Stir in sour cream and prepared noodles. 

338 calories per serving.  Click here for more nutritional info and shopping list!

Happily Apple-y

I think I understand why Eve was tempted in the garden of Eden by a bright, juicy apple.  I mean, apples are practically the perfect food!  They're great baked in a cake, fried in a pie, tossed in a salad, stewed in a sauce, puffed in a dumpling; heck, they're even tasty raw and plain!  They're a good source of potassium, phosphorus, calcium, manganese, magnesium, iron and zinc, and they contain vitamins A, B1, B2, B6, C, E, K.  Plus, keep 'em cold and they last just about forever!  I'm pretty sure Eve took one look at that miracle fruit and knew she had to have it.  Okay, I know some theologians will argue that the tree of knowledge grew pomegranates or some other food more common to the region, but come on, who's gonna give up paradise for a pomegranate?  But the apple, now that's almost worth the curse.

This cake is a perfect example of the versatility of the apple.  It's sweet, moist, and absolutely delicious, yet it's chock-full of wonder fruit, so you can feel just a little bit better about feeding it to your family.  Plus, it comes together in no time but tastes like it took all day.  I made it today on my lunch break!  I took it to my mother-in-law's tonight and she said it was the best dessert I've ever made.  Thanks, Eve, for eating the apple!

Caramel Apple Cake
link to original recipe
Prep time: 15 min  Bake time: 45 min
Serves 20

Cake:
1 cup vegetable oil
2 cups sugar
3 eggs
3 cups flour
1 tsp baking soda
2 tsp vanilla extract
1 cup chopped pecans
3 cups peeled and chopped apples

Frosting:
1/2 cup butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1/2 tsp vanilla

Preheat oven to 350 degrees.  Grease a 9 x 13" pan.  Combine oil, sugar, and eggs.  Stir in flour and baking soda.  Add vanilla, pecans, and apples.  Spread in prepared pan and bake for 45-50 minutes.  Cool for at least 2 hours, then prepare frosting.

For frosting, boil all ingredients in a small saucepan for 2 minutes.  Set pan in a bowl filled with ice water.  Beat icing until of spreading consistency, about 5 minutes.  Spread over top of cake.  Sprinkle with additional pecans, if desired.

388 calories per serving.  Click here for more nutritional info and shopping list!

Transformation to Yum--Basil Corn & Zucchini Casserole

I'm not really a picky eater, but there are a few foods I do not like.  Tomatoes and mushrooms top the list, but zucchini takes a close third.  My husband, of course, loves all three.  So, in an effort to please him, I will occasionally incorporate one of these into a dish and hope that the other flavors hide the taste.  Isn't it amazing how well that usually works?  I could probably hide rat turds in a casserole and no one would even notice!  Since I think rat turds are slightly tastier than mushrooms, I don't put 'shrooms in too many things, but tomatoes and zucchini are a little easier for me to swallow.

This casserole also stars corn, Allen's favorite vegetable, so I knew he would love it.  Me?  I wasn't so sure, but I was surprised how great it turned out to be.  The flavors are fresh and vibrant, and it's a great use of the veggies you may grow in your garden.  I don't do gardening, so I used frozen corn and canned tomatoes, but it still tasted homegrown to me!

Basil Corn & Zucchini Casserole
Prep time: 15 min  Cook time: 45 min
Serves 10

2 tsp olive oil
1 medium onion, chopped
2 eggs
1 can (10-3/4 oz) condensed cream of celery soup
4 cups fresh or frozen corn
1 small zucchini, chopped
1 medium tomato, seeded and chopped (I used a drained can of Ro*Tel)
3/4 cup bread crumbs
1/3 cup minced fresh basil
1/2 tsp salt
1/2 cup shredded mozzarella cheese

Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender.

In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.

Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

138 calories per serving.  Click here for more nutritional info and shopping list!

Pumpkin Scones

It seems like everyone is in love with fall: the autumnal colors, the cool crisp air, the Starbucks pumpkin spice latte.  The excitement in the air when October rolls around is practically palpable.

I, however, am not the least bit happy to see the arrival of autumn.  To me, fall means cold weather, dead grass, and trading my comfy shorts and tees for bulky jackets and heavy jeans.  Disliking the taste of coffee in any form, I can't even appreciate the highly-acclaimed Starbucks PSL!

Ah, but the pumpkin, that perfectly piquant pathway to pleasure, THAT I can appreciate.  I could fill an entire cookbook with the preponderance of pumpkin recipes I would like to try.  I suppose you could make pumpkin repasts any time of the year, but it just seems weird to eat pumpkin in the summer, so instead I save up all my recipes and flood my family with pumpkin come fall.

Previously, I posted one of my favorite pumpkin breakfast recipes, Pumpkin Poppers, and I'm anxious to make those again, but several months ago I pinned a pumpkin scone recipe, and it's been taunting me ever since.  Today, the first free Saturday morning I've had all month, seemed like the perfect time to try them out.  I've heard that Starbucks sells a similar pastry, but never having tried it, I can't tell you how it compares.  What I can tell you it that the kid and I each ate 3 of them before Allen even had a chance.  Fortunately, the recipe makes 12, so he can still have some--if he hurries!

The original recipe calls for two separate glazes, a plain one to cover the scone and a spiced one to drizzle decoratively over top.  In the picture it looks really pretty, but I was anxious to eat them, so I just made the spiced glaze and spread it all over, and it tasted great.

Pumpkin Scones
link to original recipe 
Prep time: 15 min  Bake: 15 min 
Serves 12 

2 cups all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1/4 cup sugar
3 Tbs packed light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
6 Tbs cold unsalted butter, cubed
1/2 cup pumpkin puree
1 large egg
4 Tbs half-and-half

Glaze:
1 cup plus 2 Tbs powdered sugar
4 tsp milk

Spiced Glaze:
1/2 cup plus 2 Tbs powdered sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch ginger
2 tsp milk


Adjust oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a Silpat.

In a large bowl, whisk together the flour, baking powder, salt, both sugars, cinnamon, nutmeg, and ginger. Add in the cold butter, and using a pastry cutter or 2 forks, cut the butter into the flour mixture until the butter is evenly distributed throughout the flour mixture, and no large lumps remain.

In a small bowl, combine the pumpkin puree, egg, and half-and-half. Pour into the flour mixture and fold to combine.

Form the dough into a ball. On a lightly floured work surface, pat the dough into a long rectangle, about 4x13-inches, and about 1-inch thick. Using a sharp knife, cut the dough in half lengthwise, then cut into 6 equal pieces. Cut each of the pieces once, on the diagonal, to make 2 triangles. You will end up with 12 triangles.
 
Place the cut pieces of dough on the prepared baking sheet, leaving about an inch of space around. Bake for 14 to 16 minutes, until golden brown. Place on a cooling rack to cool completely.

For the Glaze: In a small bowl, whisk together the powdered sugar and milk until smooth. Using a pastry brush, paint the glaze onto the cooled scones. Allow to dry for about 5 to 10 minutes, or until the icing is not wet, before topping with the spiced glaze.

For the Spiced Glaze: In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, and ginger. Whisk in the milk until smooth. Put the icing into a small zip-lock bag and cut a small hole into one corner and use it as a piping bag to make the zigzag pattern on top.

178 calories per serving.  Click here for more nutritional info and shopping list!

Dippity-Do

Some things are just don'ts.  Don't fry bacon naked, don't leave me alone with 50 leftover cupcakes, and don't serve spinach and expect rave reviews.  Unless, of course, you are serving this hot, cheesy, totally awesome spinach artichoke dip. Then, it's a total DO.  There are lots of great recipes out there for similar dips, and I've tried about all of them, but I always go back to this one because it just couldn't be any easier.  It's microwaveable, for heaven's sake!  This comes together in just a few minutes and everybody I've ever served it to wanted to eat their weight in it.  Plus, it's full of healthy veggies that I would never eat otherwise.  Now I'm not saying this is health food, but I feel just a little less guilty scarfing it down, knowing at least it's chock full of folic acid.  This is a great party dish and, as a bonus, it's yummy even when it gets cold, so you can put it out and forget about it.

There's only one don't when it comes to this recipe, and it's an important one.  DON'T microwave the cream cheese whole.  Cut it up into smaller chunks first or risk your skin.  If you stick a spoon in an overheated block of cream cheese, it can explode and cause serious 3rd degree burns.  Trust me on this one.  But believe me, you definitely want to make this dip!  Even when I had to spend a month with my hand bandaged, it was worth the pain.  If you make it right, though, it's all pleasure.

Spinach Artichoke Dip
Total time: 10 min
Serves 8

1 cup thawed, chopped frozen spinach,
    drained and squeezed dry
1 (14 oz) can artichoke hearts,
    drained and chopped
8 oz cream cheese, cubed
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp red pepper flakes (optional)

Microwave cream cheese for 1 minute or until hot and soft.  Stir in remaining ingredients and heat through.

220 calories per serving.  Click here for more nutritional info and shopping list!

Roll Me Out the Door Roll-ups

If you are a big fan of health food, you might as well quit reading this post right now.  Opposed to processed meats and prepackaged convenience foods?  Turn away quickly.  Vegan?  Run screaming in terror.  This recipe is pure, unadulterated junk food.  Perfect, greasy, cheesy, meaty deliciousness.  And some days, that exactly what I want.  I think this recipe was supposed to be an appetizer, divided into 12 small servings, but I served it as a main dish cut into only 5 pieces and still wanted more.  Definitely not my best diet day, but it sure tasted good.  If it hadn't been for my extreme self control, you'd be rolling me out the door right about now.  That, and I had to share with the rest of my equally desirous family.  Next time, I'm making 2.

Club Roll-ups
link to original recipe
Prep time: 15 min  Bake time: 25 min
Serves 5

1/2 lb bacon
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
4 oz shredded sharp Cheddar or Swiss
2 oz thinly sliced cooked deli turkey 
2 oz thinly sliced cooked deli ham

Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Cook bacon until crisp. Drain on paper towel; crumble.

Meanwhile, unroll dough and sprinkle with cheese. Top with turkey, ham and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet.

Bake at 350°F. for 23 to 28 minutes or until golden brown. Cool 5 minutes.

509 calories per serving.  Click here for more nutritional info and shopping list! 

Score One for Salad

My child does not like salad in any form.  To be honest, I'm not a big fan myself, but I make it and eat it and try not to whine too much about it because I know it's good for me, but Rachel snubs her nose at anything with the name salad - even fruit salad!  I personally love fruit salads.  Fruit by itself is okay, but there's something about mixing a bunch of it all together with a sweet sauce that elevates it to something extra special.  I've posted several great fruit salads on here in the past, but all of them have had fluffy, creamy, high-calorie fillings that pretty much negate any of the health benefits of eating a big bowl of fruit.  But this salad is actually pretty light, yet still super yummy!  Even better, Rachel ate a whole bowlful without one complaint.  Score one for salad! 

Strawberry Cantaloupe Salad
link to original recipe
Total time: 15 min.
Serves 6

2 cups sliced strawberries
2 cups diced cantaloupe
4 oz diced mozzarella
1 cup raspberries
2 Tbs sunflower kernels
4 Tbs light raspberry vinaigrette
1/8 cup sugar (if desired)
1 Tbs thinly sliced mint leaves (if desired)

In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette.  Add sugar, if desired, and toss to coat. Just before serving, gently stir in raspberries; top with sunflower kernels. If desired, sprinkle with mint.

172 calories per serving.  Click here for more nutritional info and shopping list!

Bubblicious

Some recipes are just so easy it's almost embarrassing when somebody asks you for them.  I made this recipe several times before I decided to post it on my blog, simply because it's so darn EASY it's practically not even a real recipe.  I mean, come on, there are only 3 mandatory ingredients!  But, my family and I enjoy it so much I knew I had to share it with you.  Of course, you can add anything to it that you like.  I usually divide ours between two pans - one with just pepperoni for the kid and another with lots of meat and veggies for me and the hubs.  It takes almost no time at all to assemble and bakes in about a half hour, so it's great for weeknights, and who can complain about pizza for dinner?  Not this girl, that's for sure.

Bubble Up Pizza
Prep time: 5 min  Bake time: 25 min
Serves 6

2 cans biscuits
1 (15 oz) jar pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni (optional)
1/2 cup diced onions (optional)
1/2 cup diced green peppers (optional)
2 Tbs chopped basil leaves (optional)
other toppings as desired


Preheat oven to 375 degrees. Cut biscuits into quarters and place in medium bowl. Toss biscuits with pizza sauce. Add pizza topping and half of the cheese. Toss until well blended. Spray a 9x13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese. Bake at 375 for 25-30 minutes, or until biscuits are done.

366 calories per serving (with listed ingredients.)  Click here for more nutritional info and shopping list!

Liquid Taco Love - Taco Soup

We love tacos at our house. Of course, who doesn't like tacos, right? I mean, seriously, what's not to love about spicy beef and cheese, wrapped up in a crispy shell. Tacos are pretty easy, too. Brown some meat, put out some fixings, and let the fam assemble their own dinner. Sounds like a winner to me!

When we first adopted our daughter, Rachel, I remember how excited she would get whenever we were having tacos for dinner, and any time I asked her what she wanted me to make her face would light up with a great big, cheesy grin and she'd yell, "Tacos!!!" But, just like her taste in music has matured from Justin Bieber to One Direction, tacos have lost some of their specialness and we're on the lookout for something new and exciting that will rekindle the thrill of our weekly taco night.

The weather turned a little cooler this week, and I felt the need to break out my fuzzy socks and flannel pj's, so a thick, bubbly soup seemed like just the thing to warm me up. I wasn't planning on making this soup, but when I saw how easy it was and knew I had all the ingredients already in my pantry, I dumped all my taco fixings in a pot and voila! my new favorite form of tacos was born!

Cheesy Taco Soup

Total time: 25 min.

Serves 6

Meat Mixture:

1 lb lean ground beef

Salt & pepper, to taste

1/2 cup diced onion (optional)

1/2 cup diced green pepper (optional)

1 (1 oz) envelope taco seasoning 
1 (10 oz) can tomatoes with green chilies, undrained
1 (15 oz) can of pinto beans or black beans (or a combo)
2 cups frozen corn

1.5 cups milk

Cheese Mixture:

2 Tbsp butter 

2 Tbsp flour
1 cup milk
Salt & pepper, to taste
1 cup shredded cheddar cheese

Cayenne pepper, to taste

Topping suggestions: Mexican blend shredded cheese, sour cream, diced green onions, corn chips (Fritos)

Season ground beef with salt and pepper to taste (I use about 1/2 tsp each) then brown in a large soup pot over medium-high heat until no longer pink. Add onions and peppers, if using, and cook until tender, about 5 minutes. Drain off grease and return to pot.

Add taco seasoning, tomatoes, beans, corn, and 1-1/2 cups milk into beef mixture and stir well to combine. Cook over medium-high heat until almost boiling (you should see just a few bubbles) then turn heat down to low and simmer for 10 minutes, stirring occasionally.

Meanwhile, melt butter in a small saucepan over medium heat then whisk in flour and cook for one minute. Slowly whisk in 1 cup milk. Switch to a rubber spatula to cook and stir mixture until thickened, about 3-4 minutes. Remove from heat then stir in shredded cheese until smooth. Season with salt and pepper to taste (I use about 1/4 tsp each).

Add cheese sauce to meat mixture and simmer a few more minutes until heated through. Add cayenne pepper to taste, if desired (I use about 1/2 tsp.)

I serve this with Mexican blend shredded cheese, sour cream, green onions, and corn chips for topping.

442 calories per serving.  Click here for more nutritional info and shopping list!

Curry-licious Shrimp

I've told you before how the rest of my family does not appreciate curry in any form.  But curry is one of my favorite flavors!  Is it bad that I continue to make curry dishes, hoping they will eventually like one of them?  Maybe it's just selfishness, but I prefer to think of it as my attempt to broaden their taste horizons.  Either way, I don't intend to stop anytime soon.  Fortunately, I think I've finally found a curry dish we can all enjoy!  Everybody cleaned their plates and I even got a compliment out of Allen, my most adamant curry opponent.

This recipe calls for shrimp and rice, but now that I know my family likes it, I will definitely try it with other meats and starches.  You could also add additional vegetables if you wanted.  I served this with a side of sugar snap peas which are one of my favorite veggies.  If you haven't tried them, you absolutely must - they are great raw, steamed, or simmered.

Coconut Shrimp Curry

link to original recipe
Total time: 20 min
Serves 8

For the marinade:
1/2 tsp kosher salt

1/4 tsp ground black pepper
1/8 tsp cayenne pepper
2 Tbs lemon juice
1 1/2 pounds shrimp, peeled and deveined

For the sauce:
1 Tbs canola oil
1 medium onion, chopped
1 tsp ground pepper
1 Tbs minced fresh ginger
1 tsp kosher salt
2 garlic cloves, peeled and finely minced
2 tsp ground coriander
1/2 tsp turmeric
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 (13.5 oz) can coconut milk
1 cup chopped fresh cilantro
8 cups hot cooked rice for serving, if desired

 

For the shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes.

Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often.

Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 4 minutes. I prefer my sauce a little thicker, so I stirred in a tablespoon of cornstarch dissolved in cold water at this point.

Stir in the cilantro. Serve over hot, cooked rice, if desired.
 
283 calories per serving.  Click here for more nutritional info and shopping list!