Blender Tomato Cream Soup

2 cups milk
2 cans (14-1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) cream cheese
1 Tbsp. dried basil (or 1/2 c. fresh)
1/2 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

Place all ingredients in a blender; cover and process until smooth and warm (if using a Vitamin or Blendtec. If not, transfer to a large saucepan; heat through).

Yield: 4 servings. 

*It fed 5 kids and 1 adult for a meal, with a side of saltine crackers.

Pizza Pretzels

Pizza Crust (I used the 5-minute recipe, but I'm sure any would work, including canned)

pepperoni

mozzarella string cheese

parmesan cheese

olive oil

cornmeal

Pasta sauce

Heat oven to 425.  Sprinkle cornmeal onto a cookie sheet (I used my stoneware pizza stone).

Cut string cheese in half lengthwise.

Roll pizza crust out to approximately 16x10.  Cut lengthwise into 4 pieces (about 2 1/2 inches wide for each strip).  

Place pepperoni slices down the length of each dough piece, overlapping (or not) depending on how much you like pepperoni (and how much pepperoni you have).  Lay half pieces of cheese on top of the pepperoni (I used 3 half pieces per pretzel, but more would be okay too).  

Bring sides of each dough strip over pepperoni and cheese, and tightly pinch together; pinch ends to seal.  Lightly roll and shape into logs.  Bend into a {rough} pretzel shape.  Place pretzels on cookie sheet.  Brush with olive oil and sprinkle with parmesan cheese.

Bake 13 to 15 minutes or until pretzels are golden brown.  Serve warm with pasta sauce for dipping, if desired.

Yummy Mac and Cheese

SAUCE 


2 tablespoons unsalted butter 
                                                                                         3 1/2 tablespoons all-purpose flour 
                                                                                      1 1/2 cups whole milk 
                                                                                                      7 ounces sharp white cheddar cheese, grated (about 1 3/4 cups) 
                            1 ounce monterey jack cheese, grated (1/4 cup) 
                                                         ½ teaspoon coarse salt 
                                                                                              ¼ to ½ teaspoon chipotle chili powder 
                                                                              1/8 teaspoon garlic powder

PASTA 
                                                                                                                                     6 ounces penne pasta (about 3 ¼ cups) 
                                                                                 1 ounce (1/4 cup) sharp white cheddar cheese, grated 
                                                                           1 ounce (1/4 cup Monterey jack cheese, grated 
                                            ¼ to ½ teaspoon chipotle chili powder                                                                 

Instructions   To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.

Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.

Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.

Pancetta and Fava Bean Pasta

Ingredients

4 tablespoons extra-virgin olive oil, divided
4 ounces pancetta, thinly sliced
3 cloves garlic, minced
1 pound dried spaghetti
24 fresh fava beans, shelled and peeled
1 cup chicken broth
1 lemon, juice and zest divided
1 bunch chopped green onion
2 chopped tomatoes
Salt to taste
Black pepper
1/2 cup grated Parmesan, plus more for the table

Directions

1. In a large pot, bring salted water to a boil.
2. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add pancetta, and cook until slightly crispy, about 7 minutes. Add garlic, and cook for 1 minute.
3. Place spaghetti noodles in salted water pot and cook for 5 minutes, or until pasta is al dente.
4. In a sauté pan, add fava beans, white wine, and broth to sauté pan, and cook for 3 minutes, or until beans become tender.
5. Drain spaghetti, reserving 1/2 cup of the pasta water. Toss spaghetti in remaining 2 tablespoons olive oil.
6. Add spaghetti, green onion, lemon zest, lemon juice, and tomatoes to sauté pan, tossing to mix thoroughly. Add pasta water if pasta begins to stick to the bottom of the pan. Cook until heated through.
7. Season with salt and pepper to taste. Top with Parmesan cheese.

***Notes:  You could easily use peas or fresh green beans instead of fava beans and ham and/or bacon in place of the pancetta.***

Turkey Apple Cheese Melt

Deli turkey breast
Apple slices
1 oz slice cheddar cheese
Whole wheat bread

Layer 2 teaspoons honey mustard, 2 slices deli turkey breast, apple slices, and 1 ounce thinly sliced Gruyère or aged Cheddar cheese on whole-wheat bread. Toast in a skillet coated with cooking spray on medium heat until bread is lightly browned on both sides.

Baked Quesadillas

1 c. chicken, cooked and cubed (or steak)
1 c. Monterey Jack cheese, shredded
1/2 c. Ranch Dressing
1 can (4 oz) diced green chilies
4 (9 in) flour tortillas

Combine meat, cheese, dressing and chilies.  Divide evenly among tortillas.  Fold tortillas in half.  Place quesadillas on baking sheet.  Bake at 350 for 15 minutes.

Southwest Stuffed Bell Peppers

Southwest Stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 - 2 C frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish.  Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Spaghetti Bolognese

Recipe and photo from family.go.com

1/2 pound ground beef
1 jar pasta sauce (26 ounces)
1 teaspoon kosher salt , (or half as much table salt)
1 teaspoon sugar
2 tablespoons olive oil
2 cups water
1/2 pound Angel hair pasta, broken into thirds
2 cups baby spinach or chopped kale
 freshly grated Parmesan cheese

1.  In a large, heavy pot over medium heat, sauté the beef until it is browning in places and no longer pink —3 or 4 minutes.

2.  Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens.

3.  Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently — stirring frequently so that the bottom doesn't scorch —for 10 or so minutes, until the pasta is tender.

4.  Serve with grated parmesan cheese.

Ravioli with Corn

Photo Credit busycooks.about.com

2 (9 oz.) pkgs. refrigerated cheese ravioli
3 Tbsp. olive oil
3 cloves garlic, minced
2 cups frozen corn, thawed
2 1/2 cups chopped tomato
Salt and pepper to taste
1/2 tsp. dried basil leaves
1/3 cup grated Parmesan cheese

In large pot of boiling water, cook ravioli according to package directions and drain well. Meanwhile, while pasta is cooking, heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly. Drain corn well and add to garlic with tomato; cook and stir until hot. Add ravioli, basil, salt, and pepper and toss to coat well. Sprinkle with cheese and serve.

Cheesy Chicken Broccoli Rice Casserole

3 c. chicken breasts, cooked and cubed
1 1/3 cup of water
1 can cream of chicken
3/4 c. uncooked rice
1/2 tsp onion powder
1/4 tsp ground black pepper
1/2 tsp salt
2 cups broccoli florets (fresh or frozen)
1 cup cheddar cheese

Mix water & soup.  Add salt, pepper & onion powder.

Mix in rice, broccoli, and chicken.

Pour mixture into 9x13 baking dish. Bake at 375 for 45 minutes (you can cover it if you want to.  I didn't)

Top with cheese.  Return to oven until cheese is melted.

Crunchy Cheese Sandwiches

1/2 small onion, finely chopped

1 medium tomato, diced

1 stalk celery, chopped

1 green bell pepper, finely chopped

1-2 cups shredded Cheddar cheese

1/4 teaspoon chili powder

1/4 teaspoon salt, optional

6-7 slices bread

1. In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with mixture, spreading out to the edges.

2. Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

For more toasty bread: Toast the bread before topping it & broiling it

For cheesier sandwiches: Top the mixture with small slices of cheese

For cooked onion taste instead of raw onion taste: Broil for 4-5 minutes, top with extra cheese, then broil until that cheese melts

For different flavor: substitute curry instead of chili powder, or omit chili powder and just sprinkle on the curry

Or mix and match!

(Can you tell we make these a lot?)

Quick Skillet Chicken and Macaroni Parmesan

1 (26 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

3 cups cubed cooked chicken

1 1/2 cups uncooked elbow macaroni, cooked and drained

1 1/2 cups shredded mozzarella cheese

1. Heat the sauce, 3 tablespoons Parmesan cheese (reserving the rest), chicken and macaroni in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 10 minutes or until the mixture is hot and bubbling, stirring occasionally.

2. Sprinkle with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.

Note: for a little more pizazz try added a little cayenne pepper

Mama's Own Burritos

2 lbs ground beef
1 onion, diced
1 can Rotel Diced Tomatoes with green chilies
1 can (15 oz) tomato sauce
garlic salt, pepper, chili powder, salt to taste
1 can refried beans
3 c (ish) cheddar cheese
flour tortillas
1 can sliced olives
fresh tomatoes
lettuce
sour cream

Preheat oven to 350.

Brown beef and onion.  Add seasonings.  Add diced tomatoes and 1/4 can tomato sauce.

Microwave refried beans.  Add 1 c. cheddar cheese.  Stir until cheese melts.

Grease 9x13 pan.  Spread very small amount of tomato sauce on the bottom.

Spread some beans onto tortilla.  Top with a scoop of meat mixture.  Roll up burrito style (tucked ends).  Place in pan.  Continue until you run out of something (I ran out of beans).  Top with remaining tomato sauce and cheese.  Spread olives down the middle of the top.  Bake until cheese melts, about 30 minutes.

Serve with fresh tomatoes, lettuce, sour cream, extra cheese and remaining olives.

Potato Salmon Patties

• 3 (5 ounce) cans salmon, drained and flaked
• 2 eggs, beaten
• 1/4 cup seasoned dry bread crumbs
• 1/4 cup dry potato flakes
• 1 medium onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon celery salt
• salt and pepper to taste
• 2 tablespoons olive oil

In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.

Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

Makes 8-9 patties.

Chicken BLT Wraps

1/2 c garlic-and-herb flavored cheese spread

3 c chopped cooked chicken

1/2 c grape tomatoes, halved

1/3 c chopped green onions

2 bacon slices, cooked and crumbled

salt and pepper to taste

Salad greens

Tortillas

Microwave cheese in a small bowl on high for 20 seconds.  Stir in next 4 ingredients, tossing well.  Add salt and pepper to taste.  

Put salad greens in center of tortilla.  Top with cheese mixture.  Roll up.  Enjoy!

Makes about 4 wraps (depending on how much filling you use)

Chicken and Broccoli Alfredo

This is super easy to make! And can be done with a minimal amount of ingredients - which is always a plus!

Ingredients:
- 1/2 pkg. linguine (8 oz.)*
- 1 cup fresh OR frozen broccoli florets
- 2 tbsp. butter
- 1 lb. skinless, boneless chicken breast , cut into cubes
- 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. ground black pepper

Cooking Instructions:
COOK linguine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.

HEAT butter in skillet. Cook chicken until browned, stirring often.

ADD soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

TIP: *Or substitute spaghetti for linguine.

Caesar Pockets

Romaine Lettuce

6 oz Sliced turkey (lunch meat type), sliced again (now they're in strips)

3 Tbl Parmesan cheese

1/4 c Caesar dressing

1/4 c Roasted red peppers, drained

Pita bread 

Toss lettuce, turkey, parmesan cheese, dressing and red peppers.  Place in pita pockets.  Super easy, super yummy!

Note:  Especially good with homemade pita.  You can find a recipe from mom in the box.  It's easy to make!

Second note:  The measurements are from the original recipe.  I didn't follow them exactly and it still turned out great.  Be creative!