Tomato-Tortellini Soup

Tomato-Tortellini Soup

2 14oz cans reduced-sodium chicken or vegetable broth

1 9oz package refrigerated or frozen tortellini (more if your babies are pasta hogs!)

4oz chive and onion cream cheese

1 10.75 or 11oz can condensed tomato or tomato bisque soup

In a medium saucepan, bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl, whisk 1/3 cup of the hot broth into the cream cheese until smooth. Return all to saucepan along with tomato soup; heat through. Makes 4 servings.

Recipe from Better Homes and Gardens "Quick-Fix Family Favorites" - thanks Keek!

The Budget Minded Momma's Dion's

I am always open to a last minute meal idea that's affordable and NOT from a fast food joint! Mostly because occasionally at least once a week the unexpected comes up. And as much as I'd love to drop $20 on dinner at Dion's, sometimes it's just not in the budget. So, I go to the next best thing...Did you know you can buy Dion's pizza dough and sauce for just under $4?? You can even CALL IT IN AND PICK IT UP AT THE WINDOW. 

It's as easy as bringing it home, rolling it out, shredding a block of mozzarella and adding whatever toppings you have on hand! We bake ours on a pizza stone at 450 degrees for about 13 minutes-taking care to make sure the cheese doesn't burn at the end. (Lightly cover with foil if it starts to get too brown.} Paired with a salad or fresh veggies, dinner is still on the healthier side and the limited prep-work makes clean up a breeze. And it only costs around $6!

Helpful Tips: 

• The amount of sauce that our Dion's gives us really can cover two pizzas, not just one. So if you find yourself in the same situation, pour half into a freezer bag, date and label, and toss into the freezer for the next time.
• I try to always keep several different types of cheese on hand mostly because cheese makes pretty much anything taste good! It can be expensive and a pain to do so when you're shopping at a grocery store though. Although pretty affordable when a store has it on sale, the non-sale price can easily soar to around four dollars. I try to avoid this by buying from one of my favorite stores of all time. Target. The store brand is always under $2 for a 8oz. which makes it very easy to stock up and at anytime!. My three standards that you'll usually find in my fridge are Cheddar, Monterrey Jack, and Mozzarella. Between keeping those three on hand, I am usually covered when it comes to a last minute meal!
• And for those of you not in Albuquerque, check with your favorite locally owned pizza joint! Their answer just might surprise you! 

Minestrone Soup

This soup is comforting and delicious but also very quick and versatile when dealing with dietary restrictions! This is a recipe easily made Vegetarian, Gluten Free, or Extra Hearty to fill even the hungriest diners! Hope you enjoy our favorite Minestrone Soup!

INGREDIENTS:
1 tbsp olive oil
1 pound buffalo/beef
1/2 yellow onion chopped
3-4 garlic cloves grated or chopped
1-2 carrots chopped
1-2 stalks celery chopped
6 cups chicken stock
1 can kidney beans
1 can cannelloni beans
1 large can tomato sauce
1 small can diced tomatoes (or I sometimes use chopped fresh tomatoes with the other fresh ingredients)
1 heaping tbsp oregano
1 tsp basil
1 tsp thyme
1 tsp marjoram
1 cup of mini shells pasta (or whatever kind you like)

DIRECTIONS:
Using a large soup pot over medium-high heat brown the meat. Salt and pepper generously. Add the fresh ingredients and cook until tender. Add stock, tomato sauce, diced tomatoes and beans. Bring these ingredients to a boil and then lower to simmer for 20 to 30 minutes. Add the spices along with any salt and pepper right at the end. If serving immediately add the pasta at the end of cooking time and serve when pasta is al dente. Top your bowl with a healthy amount of Parmesan Cheese!

For the pasta portion I tend to do the following:
Cook your pasta of choice separately in salted water until al dente. Add to the soup per bowl and then combine with cooled soup for storage. This keeps the pasta from getting overcooked and is also a way for me to keep this meal Gluten Free using Ancient Harvest GF Pasta and Kurt to get extra protein using his Barilla PLUS Pasta without having to make two separate dinners!

Caprese Salad

With summer's tomatoes at their peak, a simple {no cook!} recipe to help your family gobble them up!

INGREDIENTS:

1 Large Beefsteak or Heirloom tomato, or 2-3 of a smaller variety

1 package Fresh Mozzarella {Not mozzarella cheese!}

Handful of fresh basil

Salt and pepper 

Olive oil 

Balsamic Vinegar

DIRECTIONS: 

Slice mozzarella and tomatoes and alternate on plate. Depending on how much you enjoy the taste of basil, place basil between slices OR chiffonade basil and sprinkle on top. Salt and pepper according to taste. Drizzle olive oil and vinegar over just before serving. Best eaten fresh and on the same day!

Whole Wheat Pigs in a Blanket

A while back, I came across a recipe for pigs in a blanket over at this lovely blog! And while the recipe credit came from another lovely blog, I was grateful for the dinner idea nonetheless!

I must say, while I've never been much of a pig-in-a-blanket kinda person, these have changed my mind completely. Truly a new favorite around here!

Whole Wheat Pigs in a Blanket

Original recipe here! 

 Note: One dough recipe makes enough for one pack {8 count}of hot dogs. Time Saver: Double the dough and refrigerate half for homemade cinnamon rolls or dinner rolls the next day!

In mixing bowl let set for a few minutes:
• 2 1/4  t. yeast
• 1 c. water

With whisk attachment (or by hand) add:
• 1/4-1/2 c. sugar
• 1 1/4 t. salt
• 1/3 c. canola oil
• 1 egg, well beaten

Beat 'til foamy.

Add one cup at a time:
• 2 c. unbleached flour

Switch to bread hook and add:
• 2 c. whole wheat flour (all white flour is fine, too)

Allow bread hook to knead until it reaches a smooth and elastic consistency. Add a touch more flour if too sticky. Allow to rise for 1.5 hours or 'til doubled in size.
Cut dough into (small) fist sized blobs.
Flatten your dough blob, place your DRY frank in the middle, slice a few slits and cris-cross those little dough arms for a nice braided effect. Click here for step by step tutorial!
Let them rise for about 20-30 minutes. If you have the time, brush on an egg wash (whip an egg and add a splash of water) and sprinkle with Kosher salt to make them shiny and pretty.

Bake at 375 degrees for about 8 minutes, then reduce heat to 350 degrees and bake another 5 minutes or 'til golden brown. (Or 350 convection for about 15 minutes.)

Strawberry Chicken Salad

I am a huge fan when it comes to serving something grilled over a bed of greens. Don't believe me? Check out here, here, or here! Told ya! Really, though, I think it's one of the easiest things to do for dinner. Not to mention, there's minimal mess, it's healthy, and it doesn't heat up the kitchen on already warm days. This salad is no exception! It's a simple combination of ingredients so make sure they are all fresh! We like to pair it with a slice of french bread and a glass of Kim Crawford Sauvignon Blanc.

INGREDIENTS:
Chicken breasts (pounded out to uniform thickness, salted and peppered)
Spring mix
Strawberries (sliced)
Crumbled feta cheese
Sliced almonds
Raspberry Vinaigrette (We like Annie's Naturals)

DIRECTIONS:

Pound out chicken breasts between two pieces of wax paper until uniform thickness is achieved. Salt and pepper and then grill until cooked through. Allow chicken to rest for 10 minutes before slicing. While chicken is resting assemble spring mix, sliced strawberries, cheese and almonds. Top with sliced chicken and dressing.

Slow Cooker Sweet and Spicy Pork with Bok Choy

Another Real Simple recipe but this one is for your crock pot. Make sure you avoid getting carried away with the chile garlic sauce, like I did, otherwise your dinner will be too spicy to eat!

INGREDIENTS:

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket. I would suggest maybe a 1/2 tablespoon if you are feeding children or if you don't like spicy food. This stuff is NO JOKE!)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (I used a couple shakes of cinnamon, clove and seasoned pepper)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces (I used thick cut pork chops. A lean beef, like sirloin, could be substituted, as well.)
1 cup long-grain white/brown rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
2. Twenty-five minutes before serving, cook the rice according to the package directions.
3. Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

See the original recipe here!

Pork Meatballs with Sauteed Chard

I love the magazine, Real Simple. It's absolutely full of practical tips for all things home making/keeping. I have to say, though, their recipes are my favorite part! Not only do most of them contain just a few ingredients but they come together quickly and they taste great!! Recently, my sister suggested this recipe to me and while I was a little leery of the combination, I put on my big girl pants and made it. Needless to say, she was right and it was very good. So here I am, passing it on in case you want to put on your big girl/boy pants and try it too :)

INGREDIENTS:

• 1 1/4 pounds ground pork (ground turkey could easily be substituted)
• 1/4 cup pine nuts (expensive but worth it!)
  
• 1/4 cup currants or chopped raisins
• 1/4 teaspoon ground cinnamon
• kosher salt and black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, thinly sliced
• 2 bunches Swiss chard, leaves cut into 2-inch strips (about 12 cups)
• 1 small baguette, sliced

DIRECTIONS:

1. Heat broiler. In a large bowl, combine the pork, pine nuts, currants, cinnamon, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Form the mixture into 20 walnut-size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the garlic, stirring, until golden, 1 to 2 minutes. Add the chard, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until wilted. Serve with the meatballs and bread.

NOTE: I had to ask the butcher at Sunflower to grind up some pork for me. I could not find it at any of the stores I frequent. Not sure if this is a common problem or not!

See original recipe here!

Easy Peasy Jambalaya

My mother in law is an amazing cook! Part of what makes her a great cook is that her skills aren't just limited to the company worthy recipes either. Now don't get me wrong, she can crank out handmade raviolis or a roast and gravy without blinking an eye! But she also can do what in my opinion makes the BEST type of cook. She can improvise! I guess years of impromptu dinner guests will do that to a woman!

Here's one of her recipes that she likes to make on grocery shopping day. You know, the day where you get home, unload the groceries, and realize it's 4:30? It comes together quickly and with minimal mess and once assembled, cooks itself!

INGREDIENTS:
2 bell peppers (1 red, 1 green)
1 package kielbasa (We like Boar's Head)
2 packages Zataran's Jambalaya Mix
2 tbsp. olive oil (plus more for rice mix)

DIRECTIONS:

Over medium heat, saute diced bell peppers in 1 tbsp. of oil. Once soft remove from pan. Add additional tbsp. of oil and saute slices of kielbasa until brown on both sides. Add peppers and rice mixture and continue preparing according to the package directions. Serves 4-6.

Bracht's Brownies

This is my go-to brownie recipe. They are on the fudgy side! Yum!

Ingredients:

1 1/2 stick butter

2c. sugar

2t. vanilla

4 eggs

1 1/2c. flour

1/2c. cocoa

1/2t. baking powder

1/4t. salt

1 1/2c. chocolate chips

Directions:

Melt butter in microwave safe bowl. Stir in sugar and vanilla. Beat in eggs, one at a time. Combine flour, cocoa, baking powder and salt and add to wet mixture. Add chocolate chips. Spread into a greased 9x13 pan. Bake for 30-35 minutes at 350.

Enjoy!

Granny's Goulash

There is nothing fancy about this meal, but it's good and both my men love it!

Add as little or as much of each ingredient as you'd like!

Ingredients:

medium onion, chopped

1lb ground beef

1 14oz can of diced tomatoes

6oz of tomato paste

6oz of water

1 T of Worcestershire sauce

salt and pepper to taste

ketchup

shredded cheese

1lb of cooked macaroni

Directions:

Saute the onion until translucent, then add the ground beef and cook until brown. Add the diced tomatoes, paste, water, Worcestershire, salt and pepper. Once that is mixed together add the ketchup, I usually start with about 1/4c. and adjust until I like the way it tastes. Add the macaroni and mix together. Top with shredded cheese and cover until the cheese melts.

That's it!!

Thai Chicken Pizza

This is one of our Rachael Ray FAVES (though I think our recipe has evolved slightly from her original)!

Thankfully I actually watched the show where she made this pizza and saw how easy it was, because just seeing the long ingredient list would have been enough to keep me from attempting what turned out to be a Wonderful Treat! This is the perfect pizza if you are looking for something totally different- it’s sweet, spicy, savory, fresh and full of flavor! It you are feeling adventurous give it a try, I’ve found it to be quite the crowd pleaser!

Ingredients:

(for pizza)

1 pizza dough

½ cup duck sauce

½ teaspoon crushed red pepper flakes

2 cups shredded monterey jack or provolone cheese

½ red bell pepper thinly sliced

(for chicken)

1 tablespoon vegetable oil

2 tablespoons soy sauce

1 rounded teaspoon peanut butter

2 teaspoons hot sauce

2 teaspoons steak season (montreal steak seasoning- or another that you like)

½ pound thinly sliced chicken (about 4 breast cutlets)

(cucumber garnish- after pizza comes out of the oven)

2 tablespoons honey

2 tablespoons rice wine vinegar or cider vinegar

¼ seedless cucumber peeled and cut into matchsticks

( garnish- after pizza comes out of the oven)

1 cup bean sprouts

4 scallions chopped

Directions:

Preheat oven to 425 degrees F

Form pizza crust on pizza pan or cookie sheet. Top with duck sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.

Preheat a frying pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add thinly sliced chicken and coat evenly with mixture. Let stand 10 minutes then pan fry chicken until cooked through.

While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.

Top the hot, cooked pizza with chicken, scallions, and sprouts. Drain cucumbers and scatter over the pizza. Enjoy!

Grandma Joycie's Zucchini Soup

Don't let the blah color fool you. This soup is inexpensive, freezes well, and goes along great with a BLT or as a first course for a fine meal!

INGREDIENTS:
4-6 slices bacon, chopped (use gluten free for a GF meal)
1 medium onion, chopped
1 clove garlic, minced
2 1/2-3 1/2 cups of water
2 teaspoons salt
1 teaspoon pepper
6-8 medium zucchini, sliced
1 16 oz. container sour cream*

DIRECTIONS: Cook bacon in large pot until light brown. Add onion and garlic, saute lightly in grease. Add remaining ingredients except sour cream. Simmer, uncovered, until zucchini is tender, about 15 minutes. Cool about 15 minutes and blend 2 cups at a time. Return to pot. Mix in sour cream* and reheat. Serve warm. Serves 4

NOTE* I opted to double the recipe and freeze half. In the event that you would like to do the same, refrain from adding the sour cream until you are ready to serve it.

Stuffed Acorn Squash

It's that time of year...time to put away the hot dogs, brats, and corn on the cobb, and start working on reducing the abundance of squashes and gourds that we all grew so enthusiastically this summer. These Acorn Squash are from Uncle Shaan's garden. Just the perfect size for individual portions, they invite you to stuff and bake them! Although, we usually eat them sweet, with cinnamon and marshmallows, tonight I decided to take a savory approach. Delicious!

INGREDIENTS:
4 small acorn squash
2 tablespoons unsalted butter, cut into 8 pieces
1 package Jimmy Dean All Natural Pork Sausage
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
Several handfuls of fresh baby spinach, chopped kale or swiss chard.
1/2 cup white wine or chicken broth
1 1/2 cups cooked rice of any sort (I like to use a package of Rice-a-Roni Nature's Way Long Grain and Wild Rice)
Generous pinch kosher salt
Freshly ground black pepper
Swiss cheese, for topping

DIRECTIONS:

Preheat the oven to 400 degrees F.

Cut each acorn squash in half and scoop out the seeds. If necessary in order for the squash to sit level, cut off a small portion of the bottom. Put 1 of the 8 pieces of butter in the cavity of each squash. Set squash on a sheet pan lined with tin foil. Set aside.

In a large saute pan over medium heat, brown the ground pork until no longer pink. Remove the meat from the pan, add the olive oil and saute the onion, celery, and carrot, and greens until they begin to soften, approximately 7 to 10 minutes. Deglaze the pan with the white wine or stock.

Return the pork to the pan along with the cooked rice. Salt and pepper, to taste. Stirring constantly, heat mixture thoroughly, approximately 2 to 3 minutes. Remove from the heat. Divide the mixture evenly among the squash, top each squash with cheese. Cover with tin foil and bake for 1 hour, or until the squash is tender. Remove tin foil for last 15 mintues. Serve immediately.

Blueberry Buckle

INGREDIENTS
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING:
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter

DIRECTIONS
1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Easy Hashbrown Casserole

I first had this style of hashbrown casserole with my girlfriends at a B&B in Pagosa Springs. It was just DELICIOUS and thus came my search for a similar recipe. I came across this one a few years ago on Allrecipes and have made it for just about every event I could think of: bridal brunches, a tea, church potlucks, camping, family get togethers, for the postpartum mom, and tonight, a quick dinner! It's super easy, can be frozen and cooked later, and it leaves you full, full, full. A definite keeper in our house.

[Imagine picture of wonderful cheesy, hashbrown-y casserole right here. Dinner was in a hurry tonight. No time for pictures! Sorry!]

INGREDIENTS:
1 (2 pound) package frozen hash brown potatoes, thawed-I like to grate my own from fresh potatoes cause we usually have those on hand. In that case, use 6-8 depending on their size.
1/2 cup butter, softened
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded cheddar cheese

2 cups cubed ham (optional)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick cooking spray. In a large bowl, combine the potatoes, butter, salt, pepper, onions, soup and cheese. Gently mix and pour into prepared pan or dish. Bake uncovered for 35 minutes. Serves 5

Puppy Chow

This is one of those recipes that has a THOUSAND different names but when it comes down to it the same ingredients! Regardless of what you call it though, it's good. And fast. And you usually have the ingredients on hand. And that, my friends, makes for an awesome recipe.

In the event that you live on Mars and you've not had Puppy Chow, stop everything you're doing and go make it now. I mean it. And then try not to eat the whole bowl. Trust me. You'll want some for breakfast.

INGREDIENTS:
9 cups Chex cereal (any flavor but we like rice cause it's GF). 1 cup semisweet chocolate chips
1/2 cup peanut butter (this recipe can be made gluten free by using all natural peanut butter)
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

DIRECTIONS: Into large bowl WITH LID, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Add powdered sugar. Seal bowl; shake until well coated. Store in airtight container in refrigerator. Serve cold.

Note: I usually use the whole box of Chex and over measure all the additional ingredients to compensate. It just doesn't make sense to me to leave 2 cups of cereal behind when you could have 2 cups more of puppy chow!