Butternut Squash Soup

This recipe is DELICIOUS! Even my kids were asking for seconds. It's also really easy! Great soup for fall!

"Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock."

INGREDIENTS:

6 tablespoons chopped onion 4 tablespoons margarine 6 cups peeled and cubed butternut squash 3 cups water

4 cubes chicken bouillon 1/2 teaspoon dried marjoram 1/4 teaspoon ground black pepper 1/8 teaspoon ground cayenne pepper 2 (8 ounce) packages cream cheese

DIRECTIONS:

1.	In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
2.	Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

If you want the direct link to it on allrecipes, here it is!

Note: I sliced the butternut squash in half, placed it cut-side down on a baking sheet. Cooked it for 45 min at 375, to bring out the buttery flavor more. You can half/omit the cream cheese.

Hoagie Rolls

I found this recipe over at FOOD.COM in case you like to read reviews. I needed a roll for French Dip sandwiches and found this. It worked really well and is definitely a keeper.

INGREDIENTS:
2 (1/4 ounce) packages active dry yeast (which is 5 tsp)
3 cups water, divided (110-115 degrees, hot tap water)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8 -8 1/2 cups all-purpose flour


Directions:

1) In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2) Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3) Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4) Place in a greased bowl turning once to grease the top.
5) Cover and let rise 45 minutes.
6) Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7) Shape into an oval.
8) Place 2 inches apart on a greased baking sheets.
9) With scissors cut a 1/4-inch slash across the top of each.
10) Cover and let rise 20 minutes.
11) Bake at 400° for 13-18 minutes until golden brown.
12) Remove to wire racks to cool.

Slow Cooker Overnight Maple Oats

Overnight Oats 

Only slightly altered from Eating Well's Overnight Oats

Gluten, Dairy, Egg, Nut free

Serves 8 1-cup servings

**4 WW Pts Plus

Ingredients 
(I used all organic ingredients)

2 cups Gluten Free Steel Cut Oats, I used Bob's Red Mill (not the same as old fashioned oats!)

8 cups water
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp maple extract
1/4 tsp salt

Directions

1. Pour all ingredients into slow cooker.

2. Set slow cooker to low for 7 to 8 hours.

Nutrition Info According to Eating Well Website 
**4 Pts Plus
Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 0 g added sugars; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.

NOTE****from Mary: I add a little brown sugar and we don't add the apricots. It's actually really yummy & it makes your house smell AMAZING! We make this all the time.

Salsa So Good

Steve's cousin brought this to our picnic on the 24th and it was divine. Seriously Steve and I fought over the leftovers. So we had to bug them until we had the recipe and here it is for you...

1 large can of diced petite tomatoes
2 cloves of garlic finely chopped
1 large yellow onion
1 green pepper
4 green onions cut down the middle and chopped small
small handful of cilantro finely chopped
1 lime squeezed
1 teaspoon pepper
1 teaspoon Celery salt
1 teaspoon onion salt

Do the onion salt and celery salt to taste.

Joe’s Valley Stew (Steak & Sausage)

Another of Dad's Yummy Dutch Oven Recipes...

In a 12” Dutch oven:

1 lbs. sirloin steak/ cubed

2 T oil to brown

1 lbs. baby carrots

10-15 potatoes cut to bite-size

1 chopped onion

Salt & pepper

1 can Cream of Mushroom soup

Add 1 lbs. chopped, uncooked, link sausage

Cook 1 hour, stir & rotate occasionally

Add cheddar cheese on top

Melt cheese & serve

Serves 8-10

Dad's Dutch Oven Pizza

If you've been camping with Dad you know his Dutch oven recipes rock! He gave me his super secret ;)  pizza tips...

1 Pkg Frozen Rhodes Texas Dinner Rolls
1 Jar pizza sauce
Shredded Cheese
Toppings of your Choice - Pineapple, Ham, Olives, Sausage, Pepperoni, etc...

Defrost according to directions on the package. Punch down/Smash and spread the dough to cover the bottom of a sprayed dutch oven. Pinch the dough together to bind the seams between the rolls. Let rise until double in thickness, near the warm coals. Spread Pizza Sauce up till the edges, but not over (makes it easier for cleaning). Sprinkle Cheese and add toppings. Cook for 25-30 minutes at 350.


This makes a thicker crust so the pizza is more filling and goes farther. Makes 2-3 pizzas, depending on how many rolls it takes to cover the bottom of your dutch oven.

Crock Pot Santa Fe Chicken

Photo from Chef-in-Training.com

Another family favorite & so easy.

Recipe From: skinnytaste.com

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.

Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Adjust salt and seasoning. 

Serve over rice (extra pts)

Black Bean and Corn-Topped Baked Potatos

 This is delicious and easy. It's a new spin on a baked potato bar topping. Also, my kids love it.

Adapted from myrecipes.com

Ingredients

• 4 (6-ounce) baking potatoes 
• Cooking spray 
• 1/2 cup chopped onion 
• 2 garlic cloves, minced 
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 (15-ounce) can no-salt-added black beans (such as Eden Organic), rinsed and drained
• 1 1/2 cups frozen whole-kernel corn
• 1 1/2 cups fresh salsa 
• 1/4 cup (1 ounce) reduced-fat shredded cheddar-Jack cheese (such as Cabot) 
• 1/4 cup chopped fresh cilantro 

Preparation

1. 1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes, turning and rearranging potatoes after 5 minutes.
2. 2. While potatoes cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 3 ingredients; sauté 3 minutes. Reduce heat to low. Add beans, corn, and salsa; cook 4 minutes or until thoroughly heated.
3. 3. Split potatoes lengthwise, cutting to, but not through, other side. Fluff with a fork. Spoon about 1 cup bean mixture over each potato. Top each serving evenly with cheese and cilantro.

Peanut Butter Nutella Cookies

 These are delicious. You will gobble them up in no time. And the Nutella taste is very subtle.

Recipe adapted from Delightful Bitefuls

1/2 cup unsalted butter, at room temperature

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1-3/4 cups all purpose flour

1/4 cup Nutella

- Preheat oven to 350 degrees.

- In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

- Add in the egg and vanilla and beat until well combined.

- In a separate bowl, whisk together flour, baking soda, and salt. With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

- Microwave Nutella for 20 seconds and then drizzle over the dough. Fold in Nutella with a spatula until well-distributed throughout the dough.

- Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

- Place about an inch apart on a parchment paper-lined cookie sheet and use a fork to press down the balls slightly.

- Bake until the edges are lightly browned, about 8-10 minutes.

- Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.

*note-I found that my batch was a little dry, because I added less butter, which made it hard to squish with a fork, so I baked them in balls and squished them down with a fork when they were still hot/soft out of the oven. Do not over bake or they are very dry!

Fresh Salsa

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Fresh Tomato Salsa

"This is a delicious homemade salsa that we all love."

Ingredients

• 3 tomatoes
• 1/2 cup onion
•  1 Serrano chiles,  or according to taste
• 1/2 cup fresh cilantro
• 1 teaspoon salt, pinch of pepper
• 2 teaspoons lime juice
• 2 tsp. cider vinegar

Directions

1. In a Blender blend add all your ingredients except the tomatoes. Blend together well. Then add tomatoes and pulse until desired consistency. Chill for one hour in the refrigerator before serving.

Light Chocolate Chip Pumpkin Muffins

Whenever I make these, they are gone in that same day.

 Light Chocolate Chip Pumpkin Muffins

1 1/2 c. whole wheat flour
3/4 c. honey
1/4 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. nutmeg
1/2 c. milk
1 c. pumpkin
1c. chocolate chips

Mix all ingredients together, just until moist. Batter should be lumpy. Fill greased muffin cups 2/3 c. full. Bake at 400 for approx. 18 min. Yields 12 muffins. *there is no oil or butter, or eggs in these, they will be a bit dense, but still delicious!

Awesome Crock Pot Roast

Steve can't stop talking about this roast I made last night, so I guess I need to document the recipe to make again soon. And since it has 5 stars on Allrecipes.com with 5,678 votes it must be good, right?

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup

• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast
• 
  

Directions 

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

*I must note I only did a 2.5 size roast and one can of soup, but kept the water and onion soup mix the same and it was gooooood.

Hamburger/Vegetable Soup

Ingredients:

1 1/2 lbs lean ground beef
2 large potatoes, diced
2 stalks celery, sliced
3 carrots, sliced
1 large onion, diced
1 can peas, drained
1 can diced tomatoes, undrained
1 48oz. container of V8 juice
2 bay leaves
taco seasoning
salt and pepper

Directions:

1. Brown the ground beef in a large skillet. Cook over medium-high heat until evenly brown, then drain, crumble and set aside.
2. Place potatoes in a layer to cover the bottom of the crock pot. Sprinkle with some of the taco seasoning and salt and pepper over each layer as you go. Layer the rest of the veggies and ground beef. Pour tomatoes and V8 over top. Add bay leaves. Cover and cook for 6-8 hours on low.

-This is a good "clean out the fridge" recipe. You can add any veggies you want. Omit the meat for a vegetarian soup. I like green peppers and prefer corn in lieu of peas. You can also use a can of tomato soup with 3 cups water if you don't want/like V8 juice.

Hawaiian Katsu Chicken

This is one of Steve's favorite dishes ever! Served with a side of macaroni salad and it's complete. It is from our good friends, the Akana's, who are true Hawaiian through and through.

Ingredients:

2 lbs Chicken—boneless thighs or breast (I used tenderloins-still good)

Salt & Pepper

Garlic Powder

¼ Cup Flour

2 Eggs (beaten)

2 Cups Panko Flakes

Salad Oil for frying (Canola is what I always use)

Cooking Instructions:

Place chicken in a Ziploc bag

Flatten with a cup (I usually use a mug and whack the chix until tender)

Season Chicken on both sides with salt, pepper and garlic powder

Dredge chicken in flour; dip in eggs & coat with panko (easy if set up in order, it's also easier if you cut the chicken into strips after whacking)

Heat oil & fry chicken until golden brown

Drain on paper towel

Cut into 1 inch strips

Serve with Katsu Sauce!

SAUCE

½ Cup Ketchup

¼ Cup Soy Sauce

¼ Cup Sugar

1 ½ tsp Worcestershire sauce

Dash of black pepper

Dash of ground red pepper (optional)

The sauce is what makes it. 

So good!!

A Lighter Meat Loaf

• 1 tablespoon(s) olive oil
• 2 stalk(s) celery, finely chopped
• 1 small onion, finely chopped
• 1 clove(s) garlic, crushed with press
• 2 pound(s) lean ground turkey
• 3/4 cup(s) (from 1 1/2 slices bread) fresh whole wheat bread crumbs
• 1/3 cup(s) fat-free milk
• 1 tablespoon(s) Worcestershire sauce
• 2 large egg whites
• 1/2 cup(s) ketchup 
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 tablespoon dijon mustard

---

Directions -

Preheat oven to 350 degrees F. In 12-inch nonstick skillet, in oil, cook celery and onion on medium 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Transfer vegetables to large bowl; cool slightly.

To bowl with vegetables, add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; mix with hands until well combined but not over mixed. In cup, mix Dijon and remaining 1/4 cup ketchup.

1. In 13" by 9" metal baking pan, shape meat mixture into 9" by 5" loaf. Spread ketchup mixture over top of loaf.
2. Bake meatloaf 55 to 60 minutes or until meat thermometer inserted in center reaches 160 degrees F. (Temperature will rise to 165 degrees F upon standing.)
3. Let meatloaf stand 10 minutes before removing from pan to set juices for easier slicing. Transfer meatloaf to platter and cut into slices to serve.
4. 
   
5. In place of ketchup you can also can use BBQ sauce in the recipe and on the top or I used katsu sauce w/o Worcestershire & ketchup, so yummy.

Read more: Healthy Makeover Meatloaf - Good Housekeeping 

Quinoa and Black Beans

Quinoa and Black Beans

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

Directions:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Tortellini Soup

Tortellini Soup

Yield: 3-4 servings
Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices
4 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen)
3 cups fresh baby spinach, loosely packed
Salt and pepper
Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired. Yummy!

Blueberry Almond Granola Bars

 Blueberry Almond Granola Bars

Ingredients

• 2 cups rolled oats
• 1 cup sliced almonds
• 1 cup unsweetend shredded coconut
• 1/2 cup wheat germ
• 1/4 cup ground flax seed
• 1/4 cup butter
• 2/3 cup pure maple syrup
• 2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup dried bluberries

Instructions

Preheat the oven to 300F degrees. On a baking sheet lined with parchment or a baking mat, toss oats, sliced almonds and shredded coconut. Toast in oven for 10-15 minutes, turning often, until nicely browned. Keep an eyeful watch as the coconut and almonds can burn quickly. Meanwhile, in a medium stock pot, combine butter, vanilla, maple syrup and salt. Bring to a boil and cook for 2 minutes. Remove from heat. When oat/almond/coconut mixture is done, remove from oven. Turn oven up to 325F degrees. Add cooled oat mixture to a large bowl with wheat germ and ground flax. Pour in melted butter and maple syrup. Mix until combined. Press granola bar mixture into a greased 9 x 13 baking pan. Bake for 25 minutes. Remove from oven and let cool completely before cutting. Store in an airtight container for up to a week.

This granola is delicious with milk!

Jenny