Slow Cooker Butternut Squash Thai Soup

Slow Cooker Butternut Squash Thai Soup
2 lb butternut squash, peeled and diced
21 oz unsweetened coconut milk
3 c chicken broth
3 t onion powder
1-3 t sriracha, to taste
juice of 2 limes + zest of 1 lime, separated
1 t garlic powder
1 t curry powder
3 t salt, or to taste
1/4 c chopped cilantro
1/4 c chopped cashews
1/2 t red chili pepper flakes (opt)

1. Add butternut squash, coconut milk, chicken broth, onion powder, sriracha, lime juice, garlic powder, and curry powder in a slow cooker; cover and cook on high for 2-3 hours (or on low for 4-5 hours).
2. Using an immersion blender (or regular blender or food processor), blend soup; add salt to taste and additional milk, if desired.
3. In a small bowl, combine cilantro, cashews, red chili pepper flakes, and lime zest; sprinkle over individual servings of soup. 

Cream Cheese Pinwheels

Cream Cheese Pinwheels
2 blocks cream cheese, softened
1 pkg Ranch dressing mix
1/2 t pepper
5 green onions, thinly sliced
5-8 burrito-sized flour tortillas
1 bell pepper, finely diced


1. In a medium bowl, mix cream cheese, the majority of the Ranch packet (to taste), black pepper, and green onions. Spread evenly on tortillas.
2. Sprinkle bell pepper on tortillas and roll up tightly. Refrigerate for at least an hour, then slice and serve.

One Pot Southwest Pasta

One Pot Southwest Pasta
1 lb rotini
2 c frozen corn
1 green bell pepper, cut into strips
1 sm red onion, sliced
1- 10 oz can Rotel
4 t chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 t red pepper flakes
1 t salt
2 t olive oil
4 c chicken broth
1- 15 oz can black beans, drained and rinsed
1 c Cheddar or Mexican blend cheese
sour cream (opt)
avocados (opt)

1. In a large pot, combine pasta, vegetables, Rotel, spices, olive oil, and chicken broth; cover and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for 15 minutes, stirring occasionally.
2. Remove from heat, and add beans and cheese; let rest for 5 minutes before serving with sour cream and/or avocados.

Mediterranean Quinoa Wraps

Mediterranean Quinoa Wraps
1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce

1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

Sauteed Asparagus

Sauteed Asparagus
1 bunch asparagus
3 T butter
2-3 cloves garlic, minced
1/4 c Parmesan cheese
salt and pepper, to taste

1. Trim about 1/4" off the bottom of each stalk of asparagus.
2. In a large pan, melt butter over medium-high heat; add garlic and asparagus.
3. Cover and cook for 10 minutes, shaking occasionally to make sure asparagus stays covered in butter. For more well-done asparagus, reduce heat to medium-low and cook for another 5-10 minutes.
4. Sprinkle with Parmesan cheese, salt, and pepper; toss to coat. Serve warm.

Easy Fried Rice

Easy Fried Rice
3 T sesame oil
1 c frozen stir-fry vegetables (thawed)
1 onion, diced
2 t minced garlic
2 eggs, slightly beaten
3 c cooked [brown] rice
1/4 c [low sodium] soy sauce

1. In a large skillet, heat the oil over medium-high heat; add vegetables, onion, and garlic; cook until tender.
2. Reduce heat to medium-low, move the vegetables to one side of the skillet, and pour the eggs in to the other side; cook and scramble the eggs.
3. Add rice and soy sauce and stir everything together; heat until warmed through.

 

(Sorry the coloring is wonky in this picture.)

 

Roasted Red Peppers

Roasted Red Peppers
4-6 red bell peppers
a few tablespoons olive oil

1. Preheat oven to 500* and line a cookie sheet with foil.
2. Bake peppers for 40-50 minutes, rotating twice. Skins will be charred.
3. Let sit until cool enough to handle; peel off skin and slice into strips.
4. If not using right away, place in an airtight container and drizzle with olive oil.
Store in the refrigerator.

Mediterranean Couscous

Mediterranean Couscous
1 1/2 c water
1 t + 2 T olive oil
1 c uncooked couscous
juice from 1 lemon
1 t salt
pepper, to taste
1 c cherry tomatoes, halved
5 T diced kalamata olives
5 T chopped parsley
1/2 c feta cheese

1. In a medium pot, bring water and 1 teaspoon oil to a boil; stir in couscous.
2. Remove from heat, cover, and let sit for 2 minutes; uncover and fluff with a fork.
3. In a small bowl, whisk remaining oil with lemon juice, salt, and pepper.
4. To the couscous, add tomatoes, olives, parsley, and feta; toss in dressing and serve warm.

Quinoa Salad Wraps

Quinoa Salad Wraps
1 c cooked quinoa
1 yellow bell pepper, finely diced
1 small red onion, finely diced
1 tomato, diced
shavings of 1-2 carrots
1/2 c broccoli, finely chopped
1 avocado, diced
2 T olive oil
2 T plain greek yogurt (or light sour cream)
2 T rice vinegar
3 T lime juice
2 T honey
salt and pepper, to taste
romaine lettuce
4-5 whole grain tortillas or pitas

1. In a medium bowl, combine quinoa, pepper, onion, tomato, carrots, broccoli, and avocado.
2. In another medium bowl, whisk together olive oil, yogurt, vinegar, lime juice, honey, salt, and pepper; toss quinoa mixture in dressing.
3. Line tortillas with lettuce and spoon quinoa mixture on top; wrap up and enjoy.

Ali's Fresh Tomato Soup

Ali's Fresh Tomato Soup
5-6 medium tomatoes
1 large onion
4 cloves garlic, minced
2 c broth (chicken or vegetable)
2 T butter
2 T flour
2 t salt
2 t sugar

1. Roughly chop tomatoes and onion; place chopped vegetables, garlic, and broth in a large pot.
2. Cover, bring to a gentle boil, and let boil for about 20 minutes, until vegetables have softened.
3. Remove from heat and use an immersion blender, or food processor or blender, to puree vegetables.
4. Make a roux with the butter and flour*, then slowly incorporate it in to the soup.
5. Season with salt and sugar; serve warm.
*Melt butter and then gradually stir in the flour.

Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup
2- 14 oz cans diced tomatoes
1 c diced celery*
1 c diced carrots*
1 c diced onions*
4 c broth (vegetable or chicken)
1 t oregano
1 T basil
1 bay leaf
1/2 c butter
1/2 c flour
1 c Parmesan cheese
2 c warm half & half
salt and pepper, to taste

1. Place tomatoes, celery, carrots, onions, broth, oregano, basil, and bay leaf in a large slow cooker; cook on low for 6-8 hours.
2. About 45 minutes before you plan on serving, melt butter in a pan and add flour; stir until well mixed. This is called a roux.
3. Slowly add a cup of the soup to the roux; add more soup until the roux is well incorporated.
4. Add roux mix in to slow cooker; stir in cheese, and half & half.
5. Cook on low for another 30 minutes before serving. Salt and pepper as desired.
*Cut all vegetables about the same size so that they cook at the same rate.

Carrot Soup

Carrot Soup
1 onion, sliced
1 clove garlic, minced
1 1/2 lb (about 10) carrots, peeled and cut into 1" chunks
1- 32 oz box vegetable (or chicken) broth
2 c water
2 T brown sugar
1 1/2 t ginger
2 T heavy whipping cream
1/4 t salt
3 T instant potato flakes (opt for thicker soup)
cashews (opt)
cilantro (opt)

1. Place onions, garlic, and carrots in slow cooker; add broth and water.
2. Cook on high for 4 1/2 hours or low for 8 hours.
3. Stir in brown sugar, ginger, cream, salt, and potato flakes.
4. With a blender, food processor, or immersion blender, carefully puree until you achieve desired consistency.
5. Garnish with cashews and/or cilantro.
This entire recipe is only 464 calories!

Slow Cooker Potato Soup

Slow Cooker Potato Soup
1- 32 oz bag frozen Southern-style hash browns, thawed
1/2 onion, diced
1-2 medium celery stalks, diced
1- 32 oz box chicken broth
1 c water
3 T flour
1 c milk
2 c Cheddar cheese
4 slices bacon, cooked and chopped (opt)
4 green onions, sliced (opt)
salt and pepper, to taste

1. Mix potatoes, onion, celery, broth, and water in slow cooker; cook on low for 6-8 hours or on high for 4 hours.
2. In a small bowl, mix flour and milk; stir in to slow cooker.
3. Cook soup on high for 20-30 minutes, or until soup thickens; stir in cheese until melted.
4. Serve topped with bacon, green onions, salt and pepper.

Roasted Rutabagas

Roasted Rutabagas
1 large rutabaga, peeled and cubed
3 T olive oil
1/2 t salt
1/2 t pepper
1/2 t apple cider vinegar
4 t chopped parsley

1. Preheat oven to 425*; line a baking sheet with foil.
2. In a large ziploc bag, toss rutabaga cubes, olive oil, salt, and pepper until evenly coated.
3. Bake 40 minutes, shaking once. While still hot, toss with apple cider vinegar and parsley.

Tangy Lime Spaghetti

Super easy, super quick, super tangy.
This recipe is very lenient, so play with it and make it your own.

Tangy Lime Spaghetti
2 T butter
3-4 cloves garlic
1 lime, juiced
¾ c sour cream
½ t salt
2-3 c cooked spaghetti
½ c Parmesan cheese
¼ - ½ c chopped cilantro to taste
1 tomato, diced

1. Preheat oven to 375*.
2. In a small pan, heat butter over medium heat.
3. Once butter is melted, add garlic and saute for a minute or two.
4. Stir in lime juice until well blended, and then stir in sour cream and salt.
5. Remove from heat and toss with spaghetti in a large oven-safe dish.
6. Bake 10 min, toss in Parmesan cheese.
7. Serve topped with cilantro and tomato.

Spinach Artichoke Penne

Spinach Artichoke Penne
1 lb [whole wheat] penne pasta
2 T olive oil, separated
1- 14 oz can artichoke hearts, drained and quartered
2 c spinach, cleaned and dried
1/2 onion, coarsely chopped
1/2 c chicken broth
1 c walnuts
2 cloves of garlic, minced
1/2 pint half & half or heavy whipping cream
1 t salt
1 t pepper
1 c Parmesan cheese

1. Cook pasta to al dente; drain and set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat; add artichokes to heat up and brown slightly.
3. Meanwhile, place spinach, onion, chicken stock, walnuts, garlic, whipping cream, salt, pepper, and remaining tablespoon olive oil in food processor and blend well (do yourself a favor and do not try the sauce before you blend with artichokes and pasta).
4. Stir spinach sauce into artichoke skillet and loosely cover with lid; simmer over medium-low heat for about 2 minutes.
5. Stir pasta and cheese into skillet and heat for 1 minute. Serve.

Green Bean Casserole

Green Bean Casserole
3 T butter
1/2 onion, diced
2 cans sliced green beans, drained
1- 10.75 oz can cream of mushroom soup
5-6 oz French fried onions, separated
garlic salt and pepper, to taste
1 c Cheddar cheese

1. Preheat oven to 350* and grease a 9x9 pan.
2. In a large skillet, saute onions in butter; add green beans, soup, 3 ounces French-fried onions, garlic salt, and pepper. Stir well.
3. Pour into pan and bake for 20 minutes; sprinkle cheese and remaining onions over casserole and bake for another 10 minutes, or until cheese is completely melted.

Open-Faced Brie and Tomato Sandwich

Open-Faced Brie and Tomato Sandwich
2 roma tomatoes, sliced
2 T olive oil
salt and pepper, to taste
4 slices artisan bread (we used pumpernickel)
20-28 thin slices of Brie cheese

1. Turn oven on broil; line baking sheet with foil.
2. Place tomatoes baking sheet and drizzle with olive oil, salt, and pepper.
3. Broil for 5 minutes; set aside.
4. Butter both sides of bread and top each slice with several slices of brie.
5. Broil until cheese is slightly bubbly and light brown, 3-5 minutes.
6. Top with tomatoes and serve warm.

Fresh Tomato Pasta Sauce

Fresh Tomato Pasta Sauce
1 T olive oil
2 cloves of garlic, minced
3 juicy, over-ripe tomatoes, diced
1 t garlic salt
2 t basil

1. In a large skillet, saute garlic in olive oil over medium heat for about a minute.
2. Add tomatoes, garlic salt, and basil.
3. Simmer sauce, stirring frequently, until liquid has reduced, about 10 minutes.

Orzo Primavera

Orzo Primavera
2 T olive oil
3 cloves of garlic, minced
1 zucchini, shredded or chopped
1 cup carrots, shredded or chopped
3 c chicken broth
1 c uncooked orzo pasta
1/2 c grated Parmesan cheese
2 T parsley
1 c frozen peas
salt and pepper, to taste
3 roma tomatoes, diced

1. Heat a large skillet over medium-high heat; add olive oil.
2. Throw garlic, zucchini, and carrots into skillet and saute for 5 minutes.
3. Add chicken broth and bring to a boil; add orzo and bring back up to a boil.
4. Cover and reduce heat to medium. Cook until most liquid is absorbed and pasta is al dente, about 10 minutes.
5. Uncover and stir in cheese, parsley, and peas; season with salt and pepper.
6. Toss in tomatoes just before serving.