Cannellini Comfort Soup

Cannellini Comfort Soup
1/2 lb reduced fat fully cooked smoked sausage, cut into bite size pieces
1 tbsp olive oil
1/2 cup chopped green pepper
1/3 cup chopped onion
2 garlic cloves, minced
1/3 cup white wine or chicken broth
1 can (14.5 oz) reduced sodium chicken broth
1/2 tsp Italian seasoning
1/4 tsp pepper
1 can (19 oz) cannellini or white kidney beans, rinsed and drained
3 cups coleslaw mix

In a large saucepan, cook sausage in oil for 2 min. Add the green pepper, onion and garlic. Cook and stir 2-3 min. longer or until vegetables are tender. Stir in the 1/3 cup wine or broth; cook about 3 min. longer. Stir in the broth, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 min. Stir in beans and coleslaw mix. Return to a boil. Reduce heat; cover and simmer until beans are heated through and cabbage is tender. Yield: 4 servings

Cannellini Comfort Soup with Garlic Bread

Thank you 2006 Taste of Home's Light & Tasty Cookbook for this wonderful recipe! Delicious!

Vegetable Quiche Cups To Go

This recipe is from the original South Beach Diet Cookbook; it's wonderful because you can make a batch and store them in your freezer...so they're ready for a quick, easy healthy breakfast when you're in a hurry and on the go! Also...you can substitute whatever veggies you like to make it your own!

Vegetable Quiche Cups To Go
1 package (10 oz) frozen chopped spinach
3/4 cup liquid egg substitute (or you can use 3 regular eggs)
3/4 cup shredded reduced fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot pepper sauce (optional)

Microwave the spinach for 2 1/2 minutes on high. Drain the excess liquid. Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions and spinach in bowl. (or mix eggs well using a fork/whisk in a bowl and add the rest). Mix well. Divide evenly among the muffin cups. Bake @ 350 for 20 minutes, until a knife inserted in the center comes out clean. Remove from pan and cool on baking rack before freezing...or you can eat them while they're hot!

Serves 6

2 Week Meal Planner

Two Week Meal Plan (Dinners):

1- Homemade Turkey Chili w/ Cornbread

2- Baked Chicken, Green Beans & Side Salad

3- Broiled Steak, Steamed Broccoli w/ Cheese Sauce

4- Homemade Chicken Noodle Soup w/ Onion Rolls

5- Balsamic Chicken w/ Side Salad

6- Taco Salad (soft tacos for kiddos)

7- Mosh Posh Night (use up leftovers)

1- Cannellini Comfort Soup w/ Garlic Toast

2- Turkey Breakfast Sausage, Eggs & Toast

3- Baked BBQ Chicken, Baked Potato & Garlic Green Beans

4- Cheeseburger w/ Baked Beans

5- Carrot Soup w/ Homemade Rolls

6- Chicken Pasta Primavera w/ Side Salad

7- Homemade Sausage Pizza

Beef Taco Lasagna Recipe

The original recipe makes 2 dishes so you can store one in the freezer and have one for dinner that day too. I cut the recipe in 1/2 and only make one...just my preference. I've made my own modifications...but want to thank Taste of Home Cookbooks for another great recipe!

Beef Taco Lasagna
12 lasagna noodles (I do 4 layers of 3 instead of recipe guidelines)
1 lb. lean ground beef
1 envelope taco seasoning (I add water and simmer down like pkg says so it adds some sauce)
2 egg whites
1 carton (15 oz) ricotta cheese
4 cups shredded cheddar cheese (I use what I have on hand, this time it was Colby)
1 jar (24 oz.) chunky salsa (I puree the salsa for my kids' preference, they won't eat chunky tomatoes)

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning (add water, follow pkg instructions so it adds sauce). In a small bowl, combine egg white and ricotta cheese. Drain noodles.

In a 13x9x2 baking dish, layer four noodles (I do only 3 per layer, making 4 layers so noodles don't overlap in dish), 3/4 cup ricotta cheese mixture, half of the beef mixture and 1 1/3 cups cheddar cheese. Top with 4 noodles, 3/4 cup ricotta cheese mixture, 1 1/2 cups salsa and 1 1/3 cups cheese. Repeat. (If you're doing 4 layers instead like I do...them adjust your layer amounts. Bottom: 1/3 of your ricotta mixture, 1/2 of your beef, 1/4 of your cheese. Next: 1/3 of your ricotta mixture, 1/2 of your salsa, 1/4 of your cheese. Next: 1/3 of your ricotta mixture, 1/2 of your beef, 1/4 of your cheese. Top: 1/2 of your salsa, 1/4 of your cheese.)

Bake @ 350, uncovered, for 35-40 min. or until heated through. Let stand 10 min. before cutting. Yield: 8 adult size servings.

Beef Taco Lasagna

Garden Patch Bread Recipe

Today...I tried a new recipe from Better Homes and Gardens: The Complete Guide To Bread Machine Baking, in hopes of finding more ways to get veggies into my kids' bellies!

Garden Patch Bread
1/2 cup water
1/2 cup coarsely shredded carrots (I did finely shredded instead)
1/3 cup tomato juice
2 tbsp coarsely chopped green bell pepper (I diced my peppers so they were smaller, less noticeable)
2 tbsp sliced green onions (I used diced regular onions, they're clear & less noticeable)
1 tbsp margarine, butter or cooking oil (I used margarine)
3 cups bread flour (I used non-bleached all purpose flour)
1 tsp sugar
3/4 tsp salt
1/4 tsp dried basil, crushed
1 tsp active dry yeast or bread machine yeast

This recipe is for the 1 1/2 lb loaf (20 slices) and I made the dough in my bread machine and then once the dough was done, I lightly greased my 9x5x4 bread pan on the bottom and 1/2 in. up the sides...placed the dough in the pan, covered and let it rise one more time for about 20 min. Baked @ 350 for 45 min. Here's the result:

Garden Patch Bread

 `

Enchilada Meatballs Recipe

Enchilada Meatballs

2 cups crumbled corn bread
1 can (10 oz) enchilada sauce, divided
1/2 tsp salt
1 1/2 lbs. ground beef
1 can (8 oz) tomato sauce
1/2 cup shredded Mexican cheese (cheddar or Colby would be fine too)

*This is a GREAT recipe to use up leftover cornbread!!*

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef mixture over mixture; mix well. Shape into 1 in. balls. Place on a greased 15x10x1 baking pan (cookie sheet). Bake, uncovered, at 350 for 18-22 min. or until meat is no longer pink.

Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Using a slotted spoon (allows grease to drain from meatballs), transfer meatballs into a serving dish. Top with sauce and sprinkle with cheese. Yield: approx. 4 doz.

Enchilada Meatballs

Personal Note: You can serve these as an appetizer w/ toothpicks for guests.....or what I did was serve this as a main dish for my family with homemade tortilla chips on the side! My whole family enjoyed this meal, hopefully yours will too! Thank you Taste of Home Cookbooks!

My Crock Pot Chili Recipe (Turkey or Beef)

Turkey Chili (or Beef)

1 lb. lean ground turkey (or 93% lean ground beef)
1/2 cup chopped onion
1/4 cup diced green bell pepper
2 garlic cloves, minced
1 - 28 oz. can crushed tomatoes
1 - 15 oz. can dark red kidney beans; drained & rinsed!
3 tsp chili powder
1/2 tsp dried basil
1/4 tsp pepper

Tip: if you're doubling the recipe, only use 5 tsp of chili powder and double everything else.

In a large saucepan cook ground turkey (or beef), onion, bell pepper, and garlic until meat is brown and onion is tender. Drain fat. In your crock pot, combine meat mixture, and all the rest of the ingredients. Cover; cook on LOW setting for 6-8 hrs. Makes about 4 main-dish servings.

Turkey Chili

Check out my recipe for cornbread too! It's under the "Recipes" tab.