Freezer Soup

Clean out your freezer and maybe even your fridge while feeding your family. 

1) Take all your veggies that you find that are in portions too small for a meal
2) Take a large stock pot and add a little oil and butter to it.  Toss the veggies in along with a little salt, pepper, and granulated garlic and saute until golden brown
3) Add enough chicken stock to the pot to cover the veggies by an inch and bring to a boil.  Reduce to a simmer and cook for 20 minutes or until veggies are tender.
4) Using either an immersion blender or food processor, puree the veggies until smooth.  Return to pot.
5) Add a 1/2 to 2/3 cup of heave cream depending on how much soup you've made and stir.  If soup is too thick, add a little more chicken stock until you reach the desired consistency.  Check for seasoning.  Heat through.
6)  Serve hot with a sprinkle of Parmesan cheese and some crusty bread.







Breakfast Burritos

1 lb. breakfast sausage
1 (15 oz.) can sliced white potatoes, drained and chopped
12 eggs
1 cup milk
salt & pepper to taste
flour tortillas
2 cups shredded cheese (Mexican blend or pepper jack)
1 jar of your favorite salsa

Cook sausage in a large skillet until no longer pink, chopping as it cooks.  Drain the grease and then add the potatoes to the sausage and heat.  Meanwhile, in a bowl, beat together the eggs, milk, salt, and pepper.   Pour egg mixture into skillet and cook until eggs are scrambled.  Assemble tortillas by placing some of the sausage mixture and cheese in them and then rolling them up burrito style.  Place them seam side down in a greased 9x13 pan.  Scatter additional cheese on top and bake at 350 degrees for 20 minutes.  Serve with salsa and sour cream if you like.  This is great to make the night before and then cook in the morning.





Breaded Chicken Tenders

1/2 cup Italian dried bread crumbs
1 tbsp. dried parsley
1/4 tsp. salt
1/2 tsp. granulated garlic
1 1/4 pounds boneless, skinless chicken breasts, cut into strips
1 beaten egg
2 tbsp. canola oil or margarine

Mix the first 4 ingredients in a bowl.  Dredge chicken first in the egg and then into the bread crumbs.  Heat oil in a large skillet over medium high heat and cook the chicken until no longer pink.  2-3 minutes on each side.  Serve with your favorite sauce and your kids will love it!







Tapenade

2 cups pitted black olives
1 small onion, chopped
3 cloves of garlic
2 tbsp olive oil

Place all ingredients in a food processor.  Process until just combined and servie with crusty bread, on pizzas, or add it to sauces or mayonaisse to give it a little zip!  Place in a plastic container and refrigerate.





Spinach Dip

4 slices bacon, sliced thinly
1 yellow onion, diced
1 tsp. flour
salt & pepper
20 oz.  frozen spinach, thawed and drained
1 cup whole milk
8 oz. cream cheese
1/2 cup parmesan cheese

In a saucepan, cook bacon over medium heat until crisp.  Remove bacon along with all but a tbsp of fat from the pan.  Add onions and salt and pepper and saute until onions are soft.  Sprinkle flour into pan and cook for 30 seconds.  Add milk, cream cheese, spinach, and sour cream to onions and heat until cream cheese is melted.  Stir in bacon and half of the cheese.  Bake in a 350 degree oven for 12-14 minutes until bubbly.  Turn broiler on and broil top of dip to create a golden brown crust.  Take out of over and let reast for 5 minutes.  Serve as an appetizer before dinner or at a party.  Place crackers and toasted bread along side.






Shrimp & Asparagus Pasta Salad

3/4 lb. pasta, cooked according to directions
1 bunch of asparagus, trimmed, and  chopped into 1 inch pieces
1/2 lb. shrimp, raw with tails off
Spring lettuce mix
2 tsp. fresh tarragon, chopped

Dressing
1 garlic clove, minced
1 tsp. dijon mustard
2 tbsp. mayonaisse
1/4 cup olive oil
3 tbsp. balsamic vinegar

Saute shrimp and asparagus in a large skillet until asparagus is crisp and tender and shrimp is cooked.  Remove from skillet and chill in fridge.  In a large bowl, whisk together the garlic, vinegar, mustard, mayonnaise, 1/2 tsp. salt and a pinch of pepper.  Gradually add the oil until smooth and creamy.  Add shrimp, asparagus, pasta, and tarragon and toss to combine.  Serve over a bed of spring lettuce.  (Serves 4)








Cream of Asparagus Soup

3 tbsp butter
2 large leeks (or 2 large onions)
2 medium potatoes, peeled and diced (1 1/2 cups)
3 cups chicken broth
salt and pepper to taste
1 cup light cream (not milk)
1 bunch of fresh asparagus
1/2 cup parmesan cheese for garnish

Cut off and separate tough stem ends of asparagus.  Melt butter in saute pan.  Cut off most of the green tips of the leeks; split leeks lengthwise almost through, fan out and run under running water to remove any sand.  Slice thinly and add to butter.  Cut tender stalks of the asparagus into 1 inch pieces and add to leeks.  Saute vegetable until tender and carmelized, about 10 minutes.  Meanwhile, in a large pot put potatoes, broth and tough asparagus ends.  Cover and bring to a boil, then turn temperature down and simmer until potatoes are falling apart, around 20-25 minutes.  Take pot off stove and discard tough stems with tongs.  Add  asparagus and leeks to pot (reserving some of the tipsfor garnish).  Puree vegetable and broth in blender in small batches.  It will be hot, so be careful!  Pour creamy veggie mixture back into pot and add the cream and salt and pepper.  Stir and reheat until hot.  Serve in bowls garnished with a few asparagus tips and a pinch of parmesan cheese.








Baked Rice W/ Shrimp & Chorizo

2 tbsp. oil
3 oz. chorizo sausage, sliced
1/4 cup dry white wine
1/2 small onion, chopped
1 1/2 cups chicken stock
3 garlic cloves, minced
3/4 cups water
1 1/4 cups arabic rice
1 lb. large shrimp

Preheat oven to 400 degrees.  Heat a large cast iron skillet over medium heat.  Add oil and then chorizo and brown around the edges.  Add onions and garlic and cook until translucent.  Stir in rice to coat.  Add wine and cook until pan is almost dry.  Add stock and water and bring to a boil.  Transfer skillet to oven and bake for 10 minutes.  Add shrimp and cook until rice has absorbed all the liquid and shrimp are opaque.  Remove from oven and cover and let stand for 10 minutes before serving. 






Panna Cotta

2 tsp. or 1 packet unflavored gelatin
3 tbsp. cold water
3 cups heavy cream
2 cups Greek low fat yogurt
3/4 cup sugar
1 1/2 tsp. vanilla plus the seeds of 1 vanilla bean

Sprinkl gelatin over water and allow to set for 10 minutes.  In a small sauce pan, combine 1 1/2 cups of the cream and sugar and bring to a simmer.  Remove from heat.  Add the dissolved gelatin to the hot cream and stir to combine.  In a separate bowl, combine the remaining 1 1/2 cups of cream with the yogurt and the vanilla.  Add the hot cream to this mixture and stir to combine.  Ladle into ramekins and chill overnight.  Serve by itself or with some fresh berries.






Lobster Mac & Cheese

1 lb. elbow macaroni, cooked and drained
4 tbsp. butter
1 shallot, minced
1 clove of garlic, minced
1/3 cup flour
3 cups whole milk
1 lb. cooked lobster meat, chopped
4 cups of mixed cheeses (Parmesan, Gueryer, Cheddar, Fontina are my favorites!)
1 cup of buttered panko bread crumbs

Melt butter in a dutch oven over medium heat.  Add shallot and garlic and saute for 3-4 minutes.  Sprinkle flour into the pan and whisk until smooth and cook for 1 minute.  Add the milk and whisk until incorporated.  Bring to a boil and then reduce heat and cook until sauce is thick.  Add salt and pepper to taste.  Add cheeses and stir to combine.  Fold in lobster meat and macaroni.  Pour mixture into a 4 quart baking dish and top with bread crumbs.  Bake at 400 degrees for 15 minutes or until golden on top.  Let rest a few minutes, then serve!








Mexican Ice Cream Sundaes

A pint of your favorite vanilla or coffee ice cream
1/4 cup toasted coconut
1/4 cup toasted hazelnuts or nut of your choice

For Fudge Sauce: 
6 oz. bittersweet chocolate
1 tsp. cinnamon
Pinch of salt
2/3 cup heavy cream

Heat cream to a boil, take off heat and whisk remaining ingredients until chocolate is completely melted and smooth.  Scoop ice cream into bowls, top with warm fudge, and sprinkle with coconuts and nuts.






Slow Cooker Chicken Tacos

2 lbs. boneless, skinless chicken thighs
4 thinly sliced garlic cloves
1/2 cup prepared tomato salsa
1-2 tbsp. chipotle chiles in adobo, chopped finely
1 tbsp. chili powder
salt and pepper
corn taco shells
condiments - fresh cilantro, shredded cheese, sour cream, shredded lettuce, red onion, black olives

Combine chicken, garlic, salsa, chiles, chili powder, 1 tsp. salt, 1/4 tsp. pepper in a crock pot first thing in the morning.  Cover and cook on low for 8 hours.  Transfer chicken to a serving bowl, and using 2 forks, shred the chicken.  Serve in taco shells with your favorite condiments!






Super Bowl Sliders

Meatballs:
3 slices hearty white bread
1/4 cup whole milk
1 1/2 lbs ground turkey
3 scallions, finely chopped
1 tsp granulated garlic
2 tbsp dried parsley
1 large egg, slightly beaten
1 1/2 tsp salt
1/2 tsp pepper

In a food processor, place bread and pulse until fine.  Place the crumbs in a small bowl with the milk and let set for a few minutes.  Meanwhile in a larger bowl, combine the rest of the ingredients and the bread crumbs using a fork so that you don't compact the mixture.  Use a small ice cream scoop to form 35 or so medium meatballs.  Place on a lightly sprayed baking sheet and bake in the oven for 15-20 minutes at 375 degrees until just firm to the touch.  These can be made days ahead and placed in the fridge.  On game day, place the meatballs in a crockpot and pour over your favorite homemade or bottled barbecue sauce and heat on low for 6 hours or until heated through.  To serve, have some hearty dinner rolls sliced in half, maybe some coleslaw, and sliced red onion.  You can assemble by placing a meatball on the roll and topping it with a little coleslaw and red onion and place the top on.  Bring these out to your hungry crew and they won't even know it is missing the beef!





Mediterranean Pasta Bowl

2 tsp. lite olive oil
1/4 lb. large shrimp, peeled & tail off
1 tsp. granulated garlic
1 tsp. salt and a pinch of pepper
1 pint grape or cherry tomatoes
1 tsp. dried oregano
1/4 cup dry white wine
A bit of fresh parsley, chopped
2-3 tbsp. crumbled feta cheese
1/4 pound pasta of your choiced, cooked and drained


Place first four ingredients in a bowl and refrigerate for at least an hour or over night.  Heat a medium skillet over medium-high heat and add shrimp and saute until just turning pink.  Add the tomatoes and wine and cook until most of the liquid has gone, about 2 minutes.  Toss in parsley and cheese and heat through.  Pour over hot pasta and serve.  This is also great for a take to work dish as it tastes yummy cold too!







Broccoli Pesto

2 cups raw broccoli florets
2 cloves garlic, chopped
1/2 cup basil leaves
1/4 cup walnuts
1/2 tsp salt
black pepper
1/4 cup lite olive oil or canola
1/4 cup parmesan cheese

Place all but the oil and cheese in a food processor and process until fine.  With the motor running, slowly add the oil and process for a few seconds longer.  Add cheese and pulse to combine.  You may use this as a dip or a spread on a sandwich or on pasta.  This is packed with many nutrient dense foods.  Great way to start introducing higher quality food into your diet.

Salmon and White Bean Salad 

1 lb. Salmon, frozen or fresh, cooked and cooled
1- 15 oz. can of navy beans, drained
1/3 cup finely chopped red onion
1 tbsp. tarragon vinegar
1/2 tsp. salt
black pepper to taste
1/4 cup flat-leaf parsley, chopped

Combine all ingredients in a bowl and toss to coat.  You can eat it right off or refrigerate until ready to eat.  White beans are a good source of calcium, salmon is rich in omega-3 fatty acids and protein, and onions provide Vitamin C, Potassium, Calcium, and fiber



 Chicken W/Carmelized Onions in a Light Cream Sauce

2 boneless, skinless chicken breasts, halved
2-8 yellow onions, peeled and sliced
1/2 cup dry white wine
2 cans low-fat evaporated milk
2 tbsp. frozen spinach
1 tsp. granulated garlic
salt & pepper

In a large skillet, place onions and salt and pepper and saute slowly over med-low heat until onions are brown and carmelized.  Remove onions from pan.  Add a scan amount of oil to pan and saute chicken breasts unti browned on both sides.  Remove chicken from pan and deglaze pan with the wine.  Add the onions back to the skilet along with the garlic and pour in the milk.  Bring up to heat and then add the spinach, stir well, then place the chicken back in and let them finish cooking in the sauce.  You may serve the chicken with pasta and heap a generous amount of onions on top of each breast and spoon over the sauce.

Crock Pot Chicken Wings

20 Chicken Wings - tip removed
1/3 cup soy sauce
1/3 cup worshestire sauce
1  tsp. minced ginger
1 tsp. granulated garlic
2 tbs. honey
1 tbs. oil

Combine all ingredients except for wings in crock pot.  Add wings and toss to coat.  Cook on low for 6-8 hours.  A staple at our table for our Christmas buffet.  Nothing fancy but very comforting.  Enjoy!