Tortilla Soup

This is a healthy and BETTER TASTING alternative to the taco soup recipe that everyone uses. MMMmmm. Just as great without chicken too!

1 onion, chopped

3 cloves garlic, minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon dried oregano

1 (28 ounce) can crushed tomatoes or your own canned!!

2 1/2 cups chicken broth

1 cup frozen corn

1 cup white hominy or just another cup corn

1 (4 ounce) can chopped green chile peppers

1 can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

2 boneless chicken breast halves, cooked (optional)

crushed tortilla chips

sliced avocado

shredded Monterey Jack cheese

chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top (optional) with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Broccoli Cheese Soup

I can't wait for dinner tonight!!  The best Broccoli Cheese Soup served with our Whole Wheat Rolls. Delicious!!!

1 cup diced celery                                                      

1 bunch diced green onion                              

2 cups diced potatoes 

2 1/2 Cups broccoli (cut very small)   

1 ½ teaspoon salt  

½ cup butter
1 quart skim milk                                                     

¾ cup flour

2 cups grated cheddar cheese

                                                            

In a saucepan, place vegetables, salt, and just enough water to cover them.  Cook until vegetables are barely tender (slightly firm, not mushy).  5 to 7 minutes.  In a second saucepan, melt butter, remove from heat, add flour and blend.  Add milk, cook stirring constantly.  Stir with wire whip until smooth and thick.  Mix contents of both pans together.  Do not drain vegetables.  Cook for a few minutes. Mix in grated cheese and stir till melted.   May need more salt and a little pepper.  If it needs thinning, use milk and thin only while hot.      



Veggie Quesadillas

Lets hear it for veggie lovin'! These are sooooo delicous! Cheap and VERY easy too.

1 c. frozen corn

1 c. grated zucchini

1/2 bunch cilantro, chopped

2 Tbsp. diced jalapeno

1 can black beans, drained and rinsed

1/2 tsp. salt

1/4 tsp. pepper

1-2 tsp. chili powder

1/2 tsp. cumin

Monterey Jack cheese, shredded or whatever kind you have on hand...

whole wheat tortillas

In a large bowl, combine all ingredients except for the cheese (and tortillas of course). Place mixture in a skillet and cook until hot. In the meantime, heat a medium-sized skillet over medium heat. Place a tortilla in the pan. On half of the tortilla add a few large scoops of the corn/bean mixture and a little cheese. Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve! I usually put some cooking spray on the tortillas to make them crispy. I serve with salsa and sliced avocado.

Guiltless Alfredo Sauce

This is my go to recipe. Also it is my kids absolute Fav!! It doesn't hurt that it is around 100 calories for 1/4 cup serving. Not bad!

2 C low-fat milk

1/3 C (3 oz) low fat cream cheese

2 T flour

1 t salt

1 T butter

3 garlic cloves

1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.

Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Here’s a few ideas:

-Darrell and my favorite: grate zucchini into long strips and steam until soft. Use instead of noodles. YUM!! SO GOOD!! and no noodles.

-Over pasta (I put chicken in it)

-As a dip for breadsticks-

-As a sauce on pizza -Mix it with pesto for a creamy pesto sauce

-Mix it with marinara for a creamy marinara sauce

From Best Bites

Pesto Pizza

This pizza is sooooo yummy.

1 pizza dough, rolled out (homemade whole wheat or Rhodes frozen bread, thawed)

1/4-1/2 c. pesto homemade or I use the big jar from costco.

2-3 c. mozzarella cheese (FRESH, mozarella is best, but shredded is ok too...and what I usually use)

2-3 fresh tomatoes, sliced

salt & pepper

parmesan cheese

fresh or dried basil

Spread pesto onto the pizza dough. Layer (or sprinkle) cheese on top of the pesto. Arrange tomatoes on top of the cheese and sprinkle with a little salt and pepper. Add any remaining mozzarella, then sprinkle with Parmesan and basil. Bake at 400 degrees for 12-15 minutes (check after 10 minutes). Serve immediately.

Our Favorite go-to Meal!!!!

Avocado Quesadillas

These are some of the best quesadillas I have ever had. These can be made for lunch, dinner, appetizers.. whatever you see fit. We can't stop eating these. They are so good and packed with fresh flavor!

1 can black olives, sliced and drained

3 firm-ripe avocado, halved, pitted, peeled and diced

1 red bell pepper, finely chopped (or 2 baby bell peppers)

1 jalapeno, finely chopped

1/3 cup fresh chopped cilantro

2 tbsp red onion, finely chopped

Juice of 1 lime

Salt to taste

Black pepper

Whole Wheat flour tortillas

Shredded cheese

Heat up the grill pan and spray with cooking spray. Chop all of the vegetables. Stir together olives, avocado, bell pepper, jalapeno, cilantro, onion and lime juice. Season with sea salt and pepper to taste. Use some cooking spray on 2 tortillas, and put in a little cheese, top with lots of veggies and a little more cheese. Cook for about 45-60 seconds on each side or until the tortilla starts to get golden-brown. Divide avocado mixture among the tortillas, cut each tortilla into 4 wedges and serve immediately. This is Matt's favorite meal by a looooong shot!