Creamy Potato Soup (with ham)

Chicken Florentine Bowtie Pasta

This is a really yummy way to introduce kids to spinach- it's so creamy and cheesy they'll love it.
*Modified recipe from Picky Palate.

2 tablespoons olive oil
1 cup chopped onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked, shredded chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz cream cheese, softened
3-4 tablespoons milk
1 pound whole grain bowtie pasta or other small noodles
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.

Bring pasta to a boil and cook according to package directions.

In the meantime, heat olive oil in saucepan over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add spinach leaves, chicken, salt and pepper. Cover and cook until wilted, about 2-3 minutes.

Add cream cheese, stirring until melted. Stir in milk to thin the cream and prevent sticking to the pan.

Drain pasta and stir into chicken mixture. Transfer to baking dish and top with mozzarella cheese. Bake for 20 to 30 minutes, until cheese is melted.

Roasted Brussel Sprouts

I never had brussel sprouts growing up but based on comments from those around me, I figured I wasn't missing much. The one or two times I had tried them, they were a soggy mushy mess that only reinforced the bad rap this little vegetable seems to get. Then my sister-in-law made some for us that were roasted. Not only did they smell great, they tasted great. My boys gobbled them up and really enjoyed them. I was thrilled when I got two bags of them in my bountiful basket this week. I found this recipe on pinterest from the Cooking Photographer.

Why should you eat brussel sprouts you ask? Not only to teach your children to try (and like) different foods, but also because (among other things), they protect you against cancer, and with all the cancer causing agents in our environment we need a little something to fight back with!

2 lb Brussel sprouts, trimmed and halved (remove any yellow leaves)
4-5 cloves garlic, minced fine (I use a garlic press and squeeze right over the sprouts)
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper

Preheat to 425 degrees.
On a roasting pan or 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
Bake for 40-50 minutes until caramelized and tender.

Creamy Potatoes with Asparagus

I saw a recipe for these cheesy potatoes on the Get Off Your Butt and Bake website. The pictures were mouthwatering and the recipe simple. All I did was add asparagus to make it a meal rather than a side dish. It really is amazing.

Creamy Potatoes with Asparagus

5-6 large potatoes (I used red)
1 pint whipping cream (2 cups)
Salt & pepper
1/2 bunch fresh chopped parsley (I forgot mine)
2 cups grated cheddar cheese
1 bunch asparagus washed and broken into pieces (bend the asparagus and it will snap into sections)

Wash and cut potatoes into thin strips (or slice thinly) and layer into a 9x13 baking dish. Mix in asparagus and sprinkle with salt and pepper. Pour the cream over the pan. Top with cheese and parsley.

Cover pan with tin foil, cutting a few slits in the top and bake 400 degrees for 1 hour 15 minutes. Remove tin foil during the last 15 minutes.

Kale/Chard Veggie Chips

I got some chard and kale in my bountiful basket the last month and had no idea what to do with either of them. I finally found this recipe for kale chips and thought I'd give it a try. I was really surprised when I liked them. A lot. My boys gobbled them down in seconds. I gave up potato chips when I was like 18, so my boys have only had them once or twice in their entire life, and I have to say we like these as much as we do potato chips. Even better, these are some of the healthiest vegetables on the planet and they're super easy to make (just don't try and store them in an airtight container like I did- you must eat these fresh).

Wash and pat dry kale or chard leaves. Toss with olive oil and sea salt. Spread out on a cookie sheet and bake in 300 degree oven for 5-20 minutes or until crisp- depending on what kind of leaf you use (they will crisp up more after removing from the oven). Eat as many as you like- completely guilt free!

*I found that with the curly kale the centers didn't quite get as crisp as the ends, so we only ate the curly part, but with flat kale or chard the entire thing is crunchy, just like a potato chip.
*Flat kale cooks in less than 5 minutes so watch closely!

Chard Chips

Sweet Buttered Carrots

Remember my friend's husband, that makes this amazing cauliflower? Well, he also made the most amazing carrots I've ever tasted. I'm normally not a fan of cooked carrots. I can eat them, but I don't love them. Until now. It's amazing how something so simple as a carrot can turn into such a fabulously tasty side dish! Cooking them with the butter really brings out the natural sweetness of the carrots- no sugar needed. My boys scarfed down the entire dish of carrots and were begging for more. In fact, I only served the cauliflower and carrots for dinner and we were all so full we had to go for a walk afterwards. Who knew veggies could be so satisfying and filling?

Carrots, grated
Small onion finely sliced
Butter, 2+ tablespoons
Salt & Pepper

If you grate the carrots and slice the onions by hand they will look much better as far as presentation and you'll feel more like a real chef, but I'm kind of lazy, so I cheated and used the food processor.

I used 4 carrots, one small onion (the size of a golf ball) and grated them both in the food processor. Next, saute butter in a saucepan over medium heat, I used about 3 tablespoons. The butter really adds the flavor here, so don't scrimp. I start with about two tablespoons, add the carrots and as they cook if they start to dry out I add more butter. You want them to be really moist. Sprinkle with salt and pepper and cover. Continue cooking covered until carrots are tender, 5 to 10 minutes.

Roasted Cauliflower with Pine Nuts

So story...My friend from high school is the most amazing hair dresser, and I was at her house getting a cut and color. Her husband happens to be an amazing self-taught chef (I have learned so many things from him- and will be sharing another of his side dishes soon). I was super excited when I found that he would be making dinner for us. We came up to eat while my hair was processing and were greeted by the most amazing smell in the world. I was surprised to see that it was this dish. Who knew cauliflower could be so good? The roasted pine nuts really give the dish such an amazing (have I said that word enough yet?) flavor, it seriously is the best combination. I had to try it myself, and while mine will never be quite as good as his, it is pretty fabulous. Oh, and if you live in the Salt Lake valley and need a good hair dresser- email me, she is the best!

Roasted Cauliflower with Pine Nuts

1 large cauliflower cut into large florets
1 head garlic, peeled and sliced lengthwise
Olive oil
Salt & Pepper
1/4 to 1/2 cup pine nuts (don't omit- they are the best part!)
1/4 cup chopped parsley
1 lemon

Preheat oven to 400. Toss cauliflower with garlic, olive oil, salt and pepper. Spread in a single layer on rimmed baking sheet and roast for 20 to 25 minutes or until cauliflower is tender.

Roast pine nuts on baking sheet until golden brown, watch carefully, they brown in less than a minute. Add to cauliflower, squeeze lemon juice over cauliflower and toss with fresh parsley. YUM.

Lemon Chicken with bacon, potatoes and roasted asparagus

Wow. I think this might have been the best meal of my entire life. Seriously, it is so yummy. These pictures don't do it justice at all. I thought the other roasted chicken recipe was pretty fabulous, but I think this beats it. Not only is the taste out of this world but the smell is so amazing, don't be surprised if your neighbors invite themselves to dinner...

Lemon Roast Chicken with Bacon and Red Potatoes

1 whole chicken

4-5 lemons

3-4 cloves of garlic

2 tablespoons melted butter

1 teaspoon Sea salt

1 teaspoon Pepper

2 teaspoons finely chopped fresh thyme (you can also use dried italian seasoning if you don't have any fresh herbs)

3-4 slices of uncooked bacon (the least processed kind you can find, nitrate free of course!)

4-5 Red potatoes washed and chopped, tossed with olive oil or butter, salt and pepper

Preheat oven to 425 degrees.

Slice one lemon in half and the other lemons into thin slices. Peel the cloves of garlic and slice in half lengthwise. In a small bowl, mix together salt, pepper and thyme (or italian seasoning).

Layer half of the lemon slices on the bottom of your roasting pan. Wash chicken, pat dry and place breast down on top of the lemon slices. Rub with melted butter inside and out. Squeeze the ends of lemon over the top of the chicken. Rub with seasonings inside and out. Fill cavity of chicken with two of the garlic cloves (cut in half) and both halves of one lemon.

Put all lemon slices and ends around chicken (for added lemon flavor, place slices on top of chicken). Cover the top of the chicken with bacon slices.

Toss chopped red potatoes with olive oil or butter, salt and pepper and arrange around chicken. If you choose not to cook potatoes (which you really should- the bacon drippings mix with the olive oil and make perfectly browned and delicious potatoes), I recommend putting 1/4 to 1/2 cup water in the bottom of the pan to keep the chicken most.

Bake for 1 1/2 hours or until chicken is no longer pink.

Remove bacon strips, chop and mix in with potatoes (or just eat plain- it will be the best bacon you've ever had- the chicken flavors soak in and make it seriously amazing). Remove the lemon halves from the chicken cavity and squeeze over chicken slices before serving. Save a bit of lemon juice to squeeze over asparagus.

Roasted Asparagus

1 bunch of asparagus

Olive oil

Salt

Pepper

Dash of lemon juice

Preheat oven to 400 degrees (or place in oven next to chicken during last 20 minutes of baking).

Wash asparagus and prepare each stalk by bending it until it snaps. Discard the bottom half and place the top half on baking sheet.

Drizzle with olive oil and sprinkle with salt and pepper.

Roast for 20-25 minutes or until tender but still crisp. Squeeze with a dash of lemon juice.

And, in case you missed my previous post on making chicken stock with the leftover chicken- click here, it can stretch one meal into 3 or 4.

Barley Jambalaya

I got this recipe a few years ago from my friend Elysa and it is so yummy! It makes a HUGE pot and even tastes better the next day when the spices have had a chance to meld. The kids love it and it's super healthy.
2 cups barley
5 cups chicken broth or water
2 bay leaves (optional)
1 cup cooked, shredded chicken (can use canned) or shrimp
1 tablespoon olive oil
1 onion, diced
1 cup diced fresh peppers (I prefer red & yellow)
1 cup diced celery (4-5 stalks)
2 cloves garlic, minced
1 15oz can diced tomato (or two large fresh tomatoes, diced)
2 8oz cans tomato sauce (or 1/2 jar spaghetti sauce)
1 teaspoon salt
1 1/2 teaspoon oregano
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon italian seasoning
1/2 teaspoon cayenne pepper (I never add this, I'm wimpy when it comes to heat and I don't have any)

1. In a large stock pot cook barley, chicken broth or water and bay leaves, cover and bring to a boil. Reduce heat to medium and simmer 1 hour.

2. In large pan heat olive oil and saute vegetables and garlic. Stir in meat, spices, tomates and tomato sauce and cook over medium heat until boiling. Reduce heat, cover and simmer on low until barley is done.

3. Remove bay leaves from barley. Stir vegetable/tomato mixture into barley. Serve warm. Tastes great reheated the next day- add a little water or spaghetti sauce to thin if desired.

Vegetable Rotini

Taking a break from cupcakes...for a moment at least...

I love quick and easy meals that include lots of veggies so I don't have to go to the extra work of preparing a side dish. This is a super easy last minute meal and if you add lots of veggies it's super healthy. And kids love it.
This is also great meatless. I don't cook with a lot of meat but I always have those frozen Italian meatballs on hand and just cut them up in small pieces and mix in. I have made this to feed my family of 5, but you can easily double it by increasing the noodles and sauce.

Baked Vegetable Rotini
1/2 package rotini (or penne) pasta
1 jar of spaghetti sauce
2 cups cheese, mozzarella, cheddar or monterey jack
1lb Italian sausage (optional)
1 T. olive oil
1 clove garlic
1/2 small onion, chopped
Favorite veggies chopped (broccoli, peppers, carrots, peas)

Preheat oven to 425 degrees. Cook pasta according to package directions, add vegetables with pasta and cook until tender. Heat oil in saucepan and saute onions and garlic with sausage. Drain pasta and veggies and pour into 9x13 baking dish. Cover with tomato sauce and smother with cheese.

Bake for 25 minutes or until cheese is melted.

If you are in a hurry or just hate to have to get 2 dishes dirty- simply stir the sauce, pasta and veggies into the same pan you cooked the sausage, top with cheese and cover with a lid. Heat until cheese is melted.

New World Chili

To go along with my post on pumpkins- here's a yummy fall recipe to try. I've made it several times before but forgot how easy it really was to make. I whipped it up in less than 30 minutes and that includes the cooking of the pumpkin. Like all soups/chili's you can mix up the beans and veggies any way you like and it's so easy to shrink or expand the batch. If you follow my version of this recipe it makes a big batch enough for 2 meals (unless you have a really big family!) I like to freeze half and save for another day when I'm too busy to make dinner.

3 cans diced tomatoes (14.5oz)
2 cans black beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 8oz can tomato sauce (I used spaghetti sauce)
1 small pumpkin or butternut squash, seeded, cooked, peeled and chopped
1 cup chicken broth
1/2 onion chopped
1 cup frozen whole kernel corn
1 cup dried cranberries
1 can green chilies (I didn't have any and it still tasted great)
1 tablespoon chili powder (or to taste)
1 teaspoon cumin (or to taste)
2 cloves garlic
4oz monterey jack cheese, shredded

Cut pumpkin in half, remove seeds and place cut side down on microwave safe dish. Cook 10 minutes. Meanwhile, in large stockpot add all remaining ingredients except cheese, and cook until heated through, 15-20 minutes. Peel skin off pumpkin and chop into cubes. Stir into chili mixture. Top each serving with cheese.

*original recipe stirred in 2 cups shredded fresh spinach, I have not tried this but bet it would be yummy
*original recipe includes chicken breast, I went meatless, but think shredded chicken or turkey would be a great addition

Black Bean Salad aka Cowboy Caviar

This is one of my favorite dishes because it's so simple and so healthy. It is my "go to" dish when I'm exhausted and don't feel like cooking. You can eat it warm or cold, with a spoon, tortilla, or chips. Plain, over rice, or lettuce. So versatile, and did I mention healthy?

2 cans black beans
1 can corn, drained or 1 cup frozen corn, thawed
1/2 cup chopped green onion
1 avocado, chopped
1 bunch cilantro, chopped
2 tomatoes, chopped (or 1 can diced tomatoes)
1/2 cup zesty italian dressing
1/2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon fresh lime juice

Chop the tomatoes, onion, avocado and cilantro and toss with beans and spices. Here is a great recipe for zesty italian dressing (I simply mixed a little olive oil, garlic powder, honey and italian seasoning together and liked it much more than the storebought stuff I used to buy). Refrigerating it for a few hours helps the flavors to soak in and give the beans a good flavor.

For an even healthier boost- try adding some cooked quinoa to the salad.

Garden Pasta Salad

I typically don't eat pasta salads because they are mayo based and I am not a big fan of mayo. This pasta sald is so easy to make and is so delicious (not to mention healthy) and the feta cheese gives it such an yummy touch. I like to make it and eat it with the noodles still a bit warm for dinner and then as a cold salad the next day for lunch.

3 cups whole wheat rotini pasta cooked and drained
1 cup crumbled feta cheese

1 cup halved cherry (or sliced garden) tomatoes

1 cup chopped cucumber

1 cup fresh chopped zucchini and or yellow squash

1/2 cup sliced black olives

1/4 cup chopped red onions (I am not a fan of raw onions so I usually leave out)

1/2 cup zesty italian dressing

Cook pasta according to directions and drain. Slice all vegetables. Mix pasta, vegetables, zesty italian dressing (click here for dressing recipe) and cheese. Serve warm or cold.

*another healthy addition to this salad are garbanzo beans and frozen green peas, thawed

Indonesian Barley Pilaf

I got this recipe from Kashi and just modified it a bit for what I had on hand. It's quicky, healthy and delicious.

1 cup barley

2 cups water (or chicken broth)
1 cup whole peanuts
3 cloves garlic, minced
1 small onion, diced
1 tablespoon sesame oil
1/2 teaspoons cumin
3/4 cup raisins
1 large carrot julienned
1 cup red cabbage diced (optional- I didn't use)
pinch of salt
red bell pepper, diced
1/2 bunch cilantro, chopped

4 tablespoons soy sauce (I usually pour it on until everything is light brown)

2 teaspoons fresh ginger root, grated

1/4 teaspoon red chili flakes (more or less depending on how spicy you want it)

Cook barley in water according to directions (usually takes about 35-40 minutes). In large sauce pan saute garlic, onion and pepper in sesame oil (or other oil). Add remaining ingredients and simmer 2-3 minutes. Stir in barley and serve.

Crunchy Broccoli Salad

I love the broccoli salad at Ruby Tuesday's and this recipe is pretty close.
1/4 cup mayo
2 tablespoons red wine vinegar
3 tablespoons sugar (or more to taste)
2-3 heads of broccoli washed and chopped
bacon (I used half a jar of real bacon bits)
sunflower seeds (can also use pecans)
raisins or grapes halved
frozen peas, thawed

Mix the dressing or mayo with the red wine vinegar & sugar. Chop all vegetables and stir together. Refrigerate one hour to let the flavors soak in. Serve cold.

Split Pea Soup

Due to the disaster I have not been cooking much this week, so I figured I'd post a few recipes I've been backlogged on.

Whenever I make a honey baked ham I always save some in the freezer just for split pea soup. This is one of those soups that doesn't look very appetizing but is actually sooo delicious and healthy. I actually like mine chunky but if you prefer smooth and creamy just put in the blender.

1 cup split peas
4 cups water
2 cups chicken broth

1 C cubed ham
1 medium carrot chopped
1 stalk celery chopped
1/2 onion chopped

1 clove garlic minced

Olive oil

In stock pot, prepare peas according to package but add chicken broth in place of water. It usually takes at least an hour for the peas to soften. In a large saucepan put 1-2 Tb olive oil, onions and garlic, sauté until tender. Add the ham, carrots and celery, sauté another 5 minutes. Stir this mixture with the split peas and let simmer 10-15 minutes or until heated through. You can thin this soup out with milk and/or add sour cream to make a bit more creamy.

Creamy Asparagus Soup

This is the first time I've eaten asparagus soup. I LOVED it! I really didn't expect it to turn out so well. Even the boys loved it. If you haven't tried it before you've got to, it's spectacular.

2 large bunches of asparagus (about 1lb)

2 cups chicken broth, divided

1 tablespoon butter

2 tablespoons flour

1 teaspoon salt

1 pinch black pepper

1 cup milk

1/2 cup plain yogurt

1 teaspoon lemon juice

1/4 cup grated parmesan cheese

Wash asparagus, gently bend one stalk and let it snap naturally- throw away the snapped end. Use that as a guide and snap or chop the ends off all the asparagus to avoid stringy soup. Boil 1/2 cup of the chicken broth and steam asparagus until tender. Reserve a few asparagus for garnish. Transfer remaining asparagus and liquid into blender and puree.

In same saucepan melt butter. Add flour and slowly whisk in remaining chicken broth until thickened. Stir in salt, pepper, asparagus puree and milk. Add yogurt and lemon juice and stir until heated through. Top with parmesan cheese and garnish with asparagus spears.

  

 

Chopped Garden Salad

I love garden salad with every type of vegetable you can round up. Just wash and chop your favorite lettuce and add your favorite veggies. Pretty simple and healthy. Here are some ideas of things you can add:

Lettuce, washed, dried & chopped

Tomato

Cucumber

Carrot

Broccoli

Radish

Mushroom

Avocado

Raisins/Craisins

Walnuts/Sunflower Seeds

Hard boiled eggs

Cheese

Croutons

Chinese Chow Mein

Stir fry's make the best dinner, especially when you're in a hurry. I always try to keep stir fry veggies in the freezer for those times when I fail to plan properly. This meal takes about 15 minutes from start to finish (even less if you don't have to chop the veggies) and couldn't get much healthier.

Stir Fry noodles

Favorite Veggies (Carrots, Broccoli, Celery, Peppers, etc...)

2-3 tablespoons soy sauce
1 tablespoon oil

Cook noodles according to package, drain. Heat oil in wok over medium high heat. Stir fry vegetables just until tender. Mix in noodles and 2-3 tablespoons of soy sauce (until the noodles are dark brown). That's it! So simple but oh so good. You could also add beef or chicken strips to the mix, just cook them for about 10 minutes before adding veggies.

  

Layered Sweet Potato Bake

The only time growing up I ever ate sweet potatoes was at Thanksgiving with marshmallows on them and they were so sweet it almost made you feel sick. I've since discovered eating them like a regular potato tastes so much better (although I do have a few sweet crunchy recipes I love as well) and they are heathier than white potatoes. This is a fun mix of both potatoes. You can use flavored cream cheese spread in place of sour cream and lipton onion soup mix. Save the skins on the white potatoes- up next are crunchy potato skins followed by mile-high biscuits...

4 white potatoes
2 sweet potatoes
1/2 cube butter
2-3 tablespoons lipton onion soup mix
1 cup sour cream (or 8oz cream cheese)
1/2 cup grated cheese (mozzarella or parmesan)
1/4 teaspoon black pepper
1/2 teaspoon salt
1-2 tablespoons milk
1/2 cup French's fried onions (optional)

Cook and peel potatoes (microwave, bake or boil). Preheat oven to 375 degrees. In one bowl mash white potatoes, add 1/4 cube butter, 1-2 tablespoons lipton onion soup mix, 1/2 cup sour cream or 1/2 package cream cheese, 1/4 grated cheese, 1/8 teaspoon pepper, 1/4 teaspoon salt, 1-2 tablespoons milk, mix until potatoes are smooth and creamy. In a separate bowl mash sweet potatoes with remaining ingredients (except cheese and fried onions). Spread the potatoes in layers in a small casserole dish. Top with remaining cheese and fried onions. Bake for 15-20 minutes.