Potato Soup

Some days you wake up and it's pouring down rain and you decide "Soup, yes soup and home made rolls for dinner" and then you eat until you burst cause it's so delicious!

Of course my roll is torn up and tossed in ;)

6 TBS butter
1 onion, diced
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
8-15 potatoes depending on size, chopped
4 cups broth (I used Imagine No Chicken Broth)
Salt and pepper to taste
Cheese for garnish

Melt butter in a stock pot, then saute onion, celery, carrots and garlic until onions are translucent. Then toss the potatoes to coat, if using a bullion or stock base add it now, then add water (alternately add all your broth now) Cover and simmer for about 20 minutes.

I then used my Vitamix to blend over half of it and topped with a little spinkle of cheese. Everyone devoured it the 4 (almost 5) year old inhaled it!

I then served it with home made buns..

Lasagna!

Tonight - I made Lasagna tonight that was out of this world so I HAD to share.



Sauce:

*1lb sweet sausage                             *2 TBS White Sugar

*1/2 lb ground beef                            *1 1/2 tsp dried basil

*1/2 minced onion                              *1/2 tsp fennel seeds

*3 garlic cloved minced                       *1 tsp italian seasonings

*1 (28 oz) can crushed tomates           *1 tbs salt

*2 (6 oz) cans of tomato paste            *1/4 tsp black pepper

*1 (15 oz) can of tomato sauce

*1/2 cup of water 


Cook meats, onions and garlic and cook until softened or browned. Then add the remaining ingredients and simmer at LEAST an hour!

Home made noodles:

*2 cups whole wheat flour
*3 eggs 
*1/4 tsp salt
*water as needed

Have you made noodles? If not check here for this recipe. My one disclaimer is that I always roll my noodles for lasagna PAPER THIN literally the thinnest setting on my pasta roller that I can. Why you ask? Well it is essential to me that a lasagna have a lot of THIN layers, for one the flavor is SO MUCH better. Don't believe me? Make one. Then you can tell me a 6 noodle lasagna of 2 layers is better than my 5 or six =)

Filling:

*1 16 oz container of ricotta
*1 egg

Beat together and make creamy

Others:

*1 cup mozzarella
*1/4-1/2 cup Asiago
*1/4-1/2 cup Parmesan

My layering technique is as follows. 

*a little sauce
*noodles
*sauce 
*mozzarella
*noodles
*ricotta
*sauce
*noodles
*repeat
*parm and asiago for the top!

Bake at 350* covered for 20 minutes and then uncovered for 20 more!

Then devour. Warning - you may eat every last bite. I am so glad I made this in my Tupperware Brand Ovenware - cleanup was SO easy! Need to get some of your own? (Yes of course you do, everyone needs this amazing stuff) Shop here! 

Broccoli Cheddar Soup

Okay, my husband and eldest son stinking LOVE quiznos 'yellow' soup as my kiddo calls it.
I would rather make it at home. I have been trying and trying to come up with one that we all like, so far me and the hubs LOVE this one, the kiddo tasted it but he had already eaten by the time I FINALLY got dinner on the table.

That said. Yummy awesomeness right here.

Ingredients:
2 TBS Butter
1 medium onion, diced
2 cloves garlic, minced

1/2 cup butter
1/2 cup flour
1 Quart stock
1 quart cream
2 cups shredded carrots
3 heads broccoli cut into florets

3-4 cups sharp cheddar cheese.

Method:
Heat 2 tbs butter in a sauce pan, saute onions and garlic until soft.

In another sauce pan or one without the onions IN it, melt 1/2 cup butter and whisk in flour to make a roux. SLOWLY stir in the stock, then the cream. Allow to simmer about 15 minutes. Then toss in everything left but the cheese.
Simmer 20-30 minutes or until broccoli is soft enough for you. Melt in cheese and eat.

Man alive I loved this. Next time I might add a bit more broccoli yet, although you can't get a bite without it, I want it exploding with green goodness.

Cauliflower Bake

First, Sorry for the total lack of photo. I went to a meeting for a potential preschool for my son so I made it and rushed out the door.

Super Yummy and cheap.

 Medium head cauliflower, cut into bite sized pieces = 2.69 (I did have about 1 cup left over however)
1 16oz container cottage cheese = 1.58
3 TBS arrowroot powder or GF flour (or glutened flour if you choose)
1 Cup cheddar, shredded =.73 (If you figure 4 cups to one lb of my 2 lb block @ 5.78)

Total = $5

Preheat oven to 350*
Steam Cauliflower about 5-6 minutes.
Combine Cauliflower cottage cheese flour and salt and pepper in an 8x8 casserole dish. top with cheese and bake 30 minutes. Eat, and relish the ooey gooey goodness.

We had this with side salad. It fed 3 adults and one 2 year old.

Beefy Colorado Style Enchilada Bake - Freezer Meal

So here is Freezer Meal number 2 for the week. Again I'll have to post our love for it when I cook it and eat it.

I also had several ingredients again, I can't remember exactly what we paid for our grassfed beef but I think it worked out to 3.78 lb which makes it expensive for burger meat but cheap for steaks and roasts..

Ingredients :
2 lbs ground beef = 7.56 (3.78lb)
1 Medium onion, diced = .48 a lb
2 TBS Taco seasoning = had it
1 lg can diced green chili's = already had
1 16 oz jar green salsa = 1.68
Salt and pepper to taste = already had it

Tortillas = Free, or rather left over but I think I would have used 12 total and I paid 1.88 for my package
2 lbs shredded cheese = 5.78

For the Sauce:
1 30 oz can red enchilada sauce = 1.71
1 30 oz can green enchilada sauce = 1.71
1 cup sour cream = had it already
3 tbs milk = I bought a gallon for 2.60

2 Foil pans = 1.55 (roughly 2 qt)

Total =  22.35 roughly

This easily made two pans which works out to just over $11 each (and I know we'll both have lunch the next day). If you don't use grass fed beef you could save a significant amount of money, but I prefer my humanly raised meat thank you. (insert HUGE grin)

Anyhow, onto the method. I was leery I would regret not making enough for dinner but this went together so quickly.

Brown beef and onion in a very large skillet. Once cooked, drain fat and add seasonings, salsa and chili's and simmer to allow flavors to meld.

For the sauce, combine the ingredients.

Layer 1 cup sauce or so into the bottom of the pan, top with tortillas just to make one layer (in my case 2 overlapped a bit) then use 1/4 of the meat, top with cheese and sauce, continue to layer (I made two meat layers) then top the final tortilla layer with sauce and cheese.

I wrapped tightly with plastic wrap and foil. Labeled.

To cook:
Thaw completely, bake at 350* about 20 minutes. top with shredded lettuce, tomatoes, olives and sour cream if you like.

Farmers Casserole - Freezer Meal

So Here is the first Freezer Meal recipe I am going to post, I'm not entirely sure how it will taste yet, since I wont be eating them for another 9-10 weeks.

I paid 7.39 for all three pans, but I did have two ingredients and my wonderful Step Sister in law hooked me up with a dozen farm fresh eggs for free.

3 Foil pans = .89
1 30 oz bag frozen hashbrowns = 1.48
3 Cups shredded cheese = 2.89 (I figure it is roughly 1 lb of cheese from a block I spent 5.78 on)
1 small can diced green chilis = Had it already
Diced Ham = 2.13 (I used half of a package of black forest ham that cost 4.25)
1 12 oz can condensed milk = had it already
8 Eggs = Free
Salt and pepper = already had

Total =7.39 I know that isn't going to be the case for everyone but hey, It gives you an idea how cheap it could be. I made 3 small pans too, since there is only the 3 of us so even if I had paid for everything in this trip it would still be pretty dang cheap per meal.

Method: Beat eggs, stir in milk and salt and pepper to taste
In your pan (2 qt for the whole recipe) mix hashbrowns, ham, chilis and cheese, top with egg mixture. Freeze.

**one thing I also didnt factor in is how much my foil and cling wrap costs

I wrapped the whole pan tightly in two layers of plastic wrap, then again in two layers of foil. Labeled with the date, the name and the cooking method.

Upon cooking day: thaw completely and cook 350* for 40 minutes or until the center appears set.
Since I'm using smaller pans I figure I'll begin checking at about 25 minutes.

Broccoli Topped Spuds

This is VERY similar to the "Twice Baked Brocccoli Potatoes" I've made before, only easier. This one was so good my hubs and 2.5 year old scarffed down every bite! VERY filling as well

1 Medium Potato per person
1 head broccoli cut into florets
about 1 Cup shredded cheese
butter (optional)
dallops of sour cream

Preheat oven to 400* and bake potatoes (puncturend washed and wrapped in foil) about an hour or until done.
Steam broccoli cut into bite sizes about 5 minutes.

Remove potatoes from oven and foil, slice and fluff slightly with a fork. Top with butter if using and the broccoli, cheese and sour cream (if using) salt and pepper to taste and enjoy!

Farafelle with Chicken Sausage and Greens

Well, this one was easy, and delicious!

4 Chicken Sausages (I used smoked mozzerella, artichoke and garlic ones from Costco)
4 cups or so chopped spinach
2 cloves garlic
Some olive oil
and one helping my Alfredo Sauce (optional)
1 package farafelle noodles or whatever kind you like

Cook up the alfredo sauce
Cook noodles
Saute spinach and garlic together and toss in cut sausages

Arrange however you like and eat.

Cheesy Beefy Egg Rolls - Grass fed

This was my first foray into egg rolls, and I LOVE them! They are so much fun to make and eat, and these were easily completed.

Ingredients:
Olive oil
1/2 red onion, minced
3/4 lb grass fed beef
salt and pepper to taste
1 cup (or more, snicker) grated sharp cheddar cheese
1 TBS Worcestershire
1 TBS Dijon mustard
1 TBS ketchup
12-14 egg roll wrappers, roughly
sesame seeds

Method:
Heat olive oil in a medium pan, add onion and cook until softened, then add beef. Cook until browned crumbling as you cook. Allow to cool.
Mix in a bowl with sauces and cheese.

Layer into egg rolls following the rolling directions (place egg roll with one point at you. Layer a few TBS beef just about that point. Roll bottom point up covering the filling, fold in sides and continue to roll, dampening the top just before sealing.)

Brush with a bit of olive oil and sprinkle sesame seeds on top. Bake in a 375* oven for about 20 minutes, or until beginning to brown.

Serve with Russian Dipper

Russian Dipper Sauce

Great dipping sauce, would make a great Fry sauce, or, really anything, even salad dressing. Rachael Ray nailed this sauce on the head.

1  cup sour cream
2 round TBS dill relish
1/4 cup ketchup

Stir to combine and eat!

Bloody Ceaser Burgers (think bloody mary)

 

Okay let me start with a disclaimer. My husband LOVES Ceasers (the drink not the salad). It's a Canadian thing. I guess it's like a Bloody Mary, but spicier.

 

So while reading Rachael Ray's Book of Burger, I saw her recipe for Bloody Mary Burgers and changed it. The results were AMAZING.

 

I did serve ours over a cross over Gluten Free Glutened bread (so what happened is I made GF bread but added 1 cup regular old white flour, we're considering transitioning).

I ended up liking mine WAY more over just plain old salad greens.

 

Burgers:

1 1/2 lbs beef (ours is grass fed and the flavor is literally amazing)

2 TBS Worcestershire Sauce

2 TBS Dimitris Bloody Mary Seasoning (its a liquid)

1 TBS Tabasco Sauce

2 stalks celery tops and leaves chopped

1/4 cup Ketchup

1/2 cup Ritz crackers ground up

salt and pepper to taste

 

Sauce:

3/4 cup Ketchup

1 TBS Dimitris Bloody Mary Seasoning

1 TBS Worcestershire

1 TBS lemon juice

1-2 Tsp Tabasco

2 TBS finely minced celery

Pepper

 

For the sauce, mix ingredients and enjoy, this "spicy ketchup" would be great on just about anything you like with ketchup.

 

For the burgers. Mix all the ingredients listed under BURGER. Section meat into 4 equal portions (you could do 5)

Cook in a grill pan over medium heat until done to your liking (roughly 6 minutes per side)

Top with cheese and then eat!

 

My husband loved these so much he told me his infamous burgers might have to take a big step back for these for a while (wow!) They are WARM so if serving to children I'd minimize tabasco and Dimitris at least a little

Mashed Potato Enchiladas with home made sauce

For the Sauce

• 1/4 cup chili powder
• 2 cups chicken stock (I used NO chicken chicken stock, we never have chicken stock in the house unless I made it)
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

I whirred everything up in my vita-mix, I thought the flavor was AWESOME, the sauce was much thicker than store bought however.

For the enchiladas:

 1 lb of taco meat (mine was left over from making tacos)

5 Russet potatoes

2 TBS butter

1/4 cup milk

12-1 cup cheese, shredded

1 cup re-fried beans (you can use more that's what I had left over from making tacos)

tortillas

I boiled the potatoes to make mashed potatoes, using the butter and milk to form fluffy, but not super smooth and runny potatoes, adjust as needed. I ended up having about 2.5 cups potatoes I would wager.

I then stirred in the meat and heated through.

I spread the inside of each tortilla (I easily made 8) with a little re-fried bean, then two spoonfuls of the potato meat mixture. Topped with a sprinkle of cheese then rolled up.

Topped with home made sauce (I used about 2/3 of the total yield  then topped with cheese and heated in a 350* oven for 30 minutes or so

Pumpkin Lasagna

Alright, I know I know, I have been cooking with pumpkin like a crazy woman, it's just so good!

Enter Pumpkin lasagna.

I made my own noodles using 2 cups white flour, 1 cup wheat flour, 3 eggs and a pinch of salt.

Then I took the following recipe from here and tweaked it, like I ALWAYS do

Ingredients

• 1 pound sliced fresh mushrooms (I used portobella, crimini, shitake and white button)
• 1 small onion, chopped
• Dash or splash red wine
• 2 teaspoons olive oil
• About 1.5 cups fresh roasted pumpkin (you can use canned pumpkin as well)
• 1/2 cup half-and-half cream
• 1 teaspoon dried italian seasonings
• Dash pepper
• lasagna noodles
• 1 cup reduced-fat ricotta cheese
• 1 large bunch spinach, washed and chopped
• 3 garlic cloves, minced
• 1 package shredded part-skim mozzarella cheese
• 1 package shredded Parmesan cheese

Directions

• In a small skillet, saute the garlic and a bit of oil, add spinach to wilt, then remove and stir in ricotta cheese. In the same skillet now saute the mushrooms, onion and 1/4 teaspoon salt in a bit of oil, adding a splash of the wine then cook until tender; set aside. 
• In a small bowl, combine the pumpkin, cream, seasonings, pepper and some salt and pepper to taste.
• Now onto layers. This is where you can do what you want. I started with a bit of sauce, then noodles (I roll mine super thin) then a layer of ricotta/spinach blend. Then noodles, then mushrooms, then sauce, then mozzarella  then noodles, repeat until done. Topping with a bit of sauce and Parmesan cheese.
•  bake at 350° for 45 minutes.Let stand for 10 minutes before cutting. 

I served this with a huge green salad. Yum Yum Yum. My husband, cousin in law and folks all devoured it, oh and our baby? He ate a whole piece! 

Pumpkin Enchiladas

Disclaimer; Just because a recipe isn't our favorite doesn't necessarily mean it isn't worth making. My Husband prefers "home-style" cooking, if out of a box (hamburger helper, cough cough) can be called that. He does like "real food" but his preference is for more basic flavors generally, and salt. Now he does like some things out of that range, but that is generally a good guideline for him.
Me, I'm eclectic, I don't particularly care for meat, I like bursting fresh flavors, I like layers of depth  and I do like more "home-style" meals too, I mean who doesn't?

Now, onto the recipe. This was good. Not something I can say I would make again, at least exactly the same. I fed it to another family member who also said it was good, but the overwhelming flavor was all the chicken. Every bite was bursting with it (ugh) and the chicken was fairly bland to the absolutely KILLER sauce.

Without further ado;
I took the recipe from here, the sauce was AMAZING, but the innards needed some help in my opinion.

1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced (I poached mine in broth with a bay leaf and italian seasoning)
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn 6 flour tortillas
1 cup queso fresco Monterrey jack cheese shredded
1/4 cup scallions some cilantro 

__________________________________________________________________________

To poach chicken; fit snugly into a pan and cover with broth mixed with about 1 tsp Italian seasonings and 1 bay leaf. bring to a boil, slightly cover and reduce to a simmer, cooking for about 15 minutes. Then remove from heat and cover completely with lid for 15-20 minutes more.









In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 15 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco Monterrey jack cheese, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with cilantro prior to eating.

Pumpkin Ice Cream (eggnog too)

Okay, Ice cream is not "diet" friendly, or really healthy, yes I have recipes that are, I plan to try them soon, so if you see this particular recipe listed twice it's cause I made the "vegan" version for our son.

I'm infatuated with pumpkin, 'tis the season anyhow. So enter ice cream, where this really started was last October I had some at my wonderful sisters house (little bit of irony is that while the two of us were eating it, our other sister on the other side of the country was eating it too.). I was SADLY disappointing. Like seriously. So I just had to try it again.

I again used my own baked pumpkin.

I also used an ice cream maker.

1 cup pumpkin puree
1 cup milk
1 cup heavy cream
1/4-1/2 cup sugar
1 tsp vanilla
Now here is the tricky part. I didn't measure seasonings
1 "dash" nutmeg (you know, about a shake but not a real heavy one)
1 "dash cloves"
1 barely there dash, ginger
1 good hard shake cinnamon

Blended it all together in my Vitamix and poured into the ice cream machine.

My hubs and I loved it, my parents (the Friday dinner set) don't like pumpkin pie, and LOVED it!

To make the egg nog variation I used
1 cup eggnog (I'll only use about 1/2 cup next time)
1 cup milk (I'll add about half a cup)
1/2 cup cream
1/4 cup sugar, if even.

The way I made it was SUPER thick and very noggy, it was good, but for best results I'll use less nog next time (or hey maybe even make it from scratch).

Sorry for the lack of photos!

Pad Thai, take one

I put take one cause I already know I have a totally different recipe I want to try at some point. Anyhow this is one of the cheaper fast ones by Campbell found here.

sauce prior to coleslaw mix and noodles

Only change I made was I used canned chicken from Costco, oh and I forgot the cilantro. Review was YUM. The sauce was on the thick side but you can customize that, and it wasn't spicy, if you wanted that. Totally a keeper though

Roasted Jalapeno poppers

Yield 16

16 fat jalapeno peppers
1 minced fresno chili pepper (I didn't add this one, I simply forgot)
8 oz cream cheese
3 TBS grated onion
1 tsp ground cumin
1-1 1/2 cup shredded cheddar
salt and pepper
3/4 cup GR bread crumbs, or panko
1/2 cup parmesan reggiano

Cut jalapenos length wise in half, making little boats, reserve 1-4 jalapeno's and dice those small.

Combine minced peppers, cheeses, onion and seasonings spoon into hallowed out peppers.

Sprinkle the peppers with bread crumbs and parmesan.

Roast at 425 15-18 minutes then let stand 10.

YUM YUM YUM. WOW these totally hit the spot for "lower carb" poppers! I sprinkled on just enough bread crumbs to lightly cover the top. RR actually requests rolling said poppers in the crumb parm mix. I did have mine, over flow a bit, but so good. Just spicy enough, totally tender and totally making them again. Wow, that was a lot of capitals, and "totally", my regrets.

Campbells Cheesy Noodles with Tuna

I'll admit it first, no, this is not the worlds most healthy meal, however it was EXTREMELY budget friendly. I used fresh veggies with actually cut down on the cost as well. I also used 1 cup Mozzarella and 1/2 cup cheddar and only 2 ramen packets.

Here is the link to the recipe.

Yes, I forgot to take a photo. The hubs loved it, but it's right up his alley with all the "already prepared stuff" he grew up on. I thought it was definitely edible, but other than affordability and practicality of a "pantry meal" I can't see making this too terribly often.

However, it was GOOD, and the calorie count wasn't too awful high although the sodium sure is. End result was it is certainly worth a try!

Natalie's Parmesan Chicken - Haylie Style

My amazing sister made this when my baby and I were visiting, and YUMO. Not what I had expected when I read the menu and saw "Parmesan Chicken." Anyhow, the folks came over for dinner and as I am certain I've said before, my madre isn't huge into tomato products, so I thought "This would be PERFECT!" Of coarse I had to take a good thing and twist it a bit, drives my hubs crazy haha.

Preheat oven to 350*

I  pounded 4 chicken breasts thin, then filled them with  spinach, 1/4 cup minced onion, and 3 cloves minced Garlic. I cooked this filling with a bit of EVOO in a skillet until the spinach was just wilted, I'd LOVE to add mushrooms, but sadly didn't have any and didn't want to go to the store just for them). Then I topped that mixture with 1 tsp cream cheese.

Roll Chicken closed and place seam side down into a glass baking dish lined with foil for easy cleaning.

In a bowl I mixed about 3/4 cup Mayo and equal part Parmesan cheese, then spread over the chicken breasts.

Sprinkle 1/4 cup or so of panko (or any bread crumb or cracker mixture tip to make this GF use GF bread crumbs or crackers) over the top of that and then season liberally with Ms. Dash Garlic and Herb. (or onion and herb, or really whatever seasoning you want).

Bake for about 30 minutes or until the chicken is done. Which in my case really ended up being about 45-50 minutes.

Asparagus and Ham Tater Topper

Okay, you know how every once in a while you should clear the pantry? Well while searching through it the other day I found a can of Campbells cream of Asparagus soup.. Well I make a super good homemade asparagus soup so I couldn't well see us enjoy it as is. So, enter this;

4 Baked potatoes, baked
1 Can cream of asparagus soup
3 slices of smoked ham, chopped (or cubed, or more if you choose)
1/2 cup cheese

Now I enjoyed this by baking the spuds, then heating the soup and stirring in the cheese and ham, then pouring over my cut tater. The baby (16 months) liked it so much he ate an entire serving!

Fast, really good, and surprisingly not that many cals per serving according to Campbells themselves.