Cranberry Spinach Salad

inspiration: food network
prep: 5 minutes
cook: 5 minutes
serves: 6-8




Description: I really enjoy winter salads. This one has lots of healthy additions and it fills you up quickly. It is nice to have something different than a plane old carrot, celery, and cucumber salad. If I have dried cherries or raisins on hand I also add those. To make a complete meal add in some shredded turkey or chicken.

• 
  
• 
  
• 
  
• 
  
• 
  
• Ingredients:
• 1 Tbs butter
• 3/4 cup almonds, blanched and slivered
• 1 pound spinach, rinsed and torn into bite-size pieces
• 1 cup dried cranberries
• 2 tbs toasted sesame seeds
• 1 Tbs poppy seeds
• 8 oz of feta cheese

1 Tbs sugar

• 2 tsp minced onion
• 1/4 tsp paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup olive oil

Directions:

1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a large bowl, combine the spinach with the toasted almonds, feta, and cranberries.
3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and olive oil. Toss with spinach just before serving.

Merry Christmas!

Apple Orange Cider

Inspiration: Teri B
Prep:15 minutes
Cook:1-2 hours
Serves: makes 1/2 gallon

Description: My mother in law has made this cider dish for years. She finally has shared the recipe with me and it couldn't be any easier. It's amazing how a simple few ingredients can make a dish memorable. To make this an adult drink add some captain's morgan's.

Ingredients:
 1 cup of water
1/2 cup of brown sugar
1 tsp whole cloves
4 small cinnamon sticks
1 sliced orange
1/2 gallon (64 oz) apple cider
12 oz frozen orange juice

Directions:
1. Add the water, brown sugar, cloves, orange, and cinnamon stick to a pan. Over medium high heat warm the mixture about 5 minutes.
2. Add the cider and orange juice to the pan. Stir to incorporate.
3. Warm the mixture about 10 more minutes and add to a crock pot.
4. Keep the crock pot on high until desired temperature is reached. 1-2 hours and then move to medium temp.
5. When serving have a bottle of Captain's Morgan next to the crock pot for guests to add to their cider.

Tips and Tricks:
-During parties I have a reserved mixture in a pitcher in the fridge. As the mixture is being used I add as needed. I normally keep the crock pot on high when doing this.

-Kids like this cider a lot, thus it's easier to keep the booze out, and have the adults add individually.

Baked Oatmeal

Inspiration: Teri B
Prep: 20 minutes
Cook: 30 minutes
Serves: 8x8 pan

Description: While visiting snowy Colorado, my mother in law made this baked oatmeal. I thought it was delicious! It's already got plenty of butter and brown sugar. Only need to add nuts and berries as wanted. This would be a great dish for a brunch or for a crowd. The top was crunchy yet the inside was warm and soft.

Ingredients:

3 cups of old fashioned oats
1/2 cup of melted butter
3/4 cup of brown sugar
2 tsp baking powder
2 eggs, beaten
2 cups milk

Directions:

1. In a large bowl, mix brown sugar with the melted butter.
2. Add the baking powder, eggs, and milk. Mix to combine
3. Incorporate the 3 cups of oats.
4. Add mixture into a greased 8x8 pan.
5. Bake at 375 for 30 minutes.
6. In small serving bowls add raisins, craisins, nuts, etc
7. When oatmeal is hot and bubbly take out of the oven, serve into bowls and let the guests add their own toppings.

Christmas Cookies

Description: After many recipe's I have tried throughout the years;  I think I have come up with my favorite Christmas cookies. Sweet, savory, chocolate, nutty, lemon, and don't forget minty.Covered all the basics in one little tin....and in only four cookies. Only one of them needs to be baked in the oven. One only uses the microwave. And two are no bake...just rolled in melted chocolate.

 

Lemon Ricotta Cookies

Ingredients:

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta
3 tablespoons lemon juice
1 lemon, zested

For the glaze:
 1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions:
1. In a bowl combine the flour, baking powder, and salt. Set aside.

2. In a second bowl combine the butter and the sugar.
3. beat the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs, 1 at a time, beating until incorporated.
5. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
6. Stir in the dry ingredients.

7. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
8. Bake for 15 minutes, until slightly golden at the edges.
9. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

1. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
2. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
3. Let the glaze harden for about 2 hours.

makes 45 cookies

Peanut Butter Fudge

Ingredients:

8 ounces unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 teaspoon vanilla extract
1 pound powdered sugar

Directions:

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. 2. 2. Microwave for 2 minutes on high. 

3. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) 

4. Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. 

5. Spread into a buttered 8 by 8-inch pan lined with parchment paper. 

6. Refrigerate until cool, about 2 hours. 

7. Cut into pieces and store in an airtight container at room temperature for up to a week. 

makes: a 8x8 Pyrex dish

Fig and Ginger Truffles

 Ingredients:

2 cups dried black mission figs (the size of one bag)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate, chopped

Directions:

1.  Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.

2. Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on waxed paper-covered baking sheet. 

3. Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl.
4. *Place the chocolate in the bowl and stir until it is melted. 
5. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.

7. Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered.
8. Place them back on the waxed paper and chill in the refrigerator until set, about 30 minutes. Serve at room temperature.

makes: 16 truffles

Peppermint Truffles

 Ingredients:

1 box  cream cheese, softened

1 package of  Peppermint oreo cookies, finely crushed

16 squares of Semi-Sweet Chocolate, melted   (or if you are also doing the fig and ginger truffles, stick to dark) 

2 crushed candy canes

Directions:

1. Mix cream cheese and oreo cookies until well blended

2. Shape into 1 inch balls

3. Dip in melted chocolate (*see fig and ginger truffle for the double boiler directions)
4. Place on waxed paper-covered baking sheet.
5. Sprinkle with crushed candy canes before chocolate has hardened.

 6. Chill in the refrigerator until set, about 30 minutes.

makes: 25 truffles

Mixed berry nut granola

inspiration: Giada
Prep: 10 minutes
Cook: 45 minutes


 Description: Homemade granola can be tasty and quality controlled. You don't have to use as much syrup or brown sugar as directed. (it is tasty though) but sprinkled over yogurt or just plain dry for the kids is a great snack. It is packed with nuts, berries, and good old oats, they'll never know (and they didn't).

 Ingredients
1/3 cup pumpkin seeds
1/4 cup sunflower seeds
1/3 cup maple syrup (use the real stuff)
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats
1/2 cup chopped roasted and salted almonds
1/4 teaspoon salt
1 cup dried berries ( I used cranberries and cherries)

Directions

1. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 10 minutes until lightly toasted at 350 degrees. Set aside to cool.
2. Reduce the oven temperature to 325 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.
3. In a small saucepan, combine the maple syrup, brown sugar, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
4. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.
5. Pour the maple mixture over the oat mixture and stir until combined.
6. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes.
Remove the baking sheet from the oven. Stir in the berries and bake for an additional 15 minutes Cool completely. Store airtight in a plastic container for up to 1 week.

peanut butter reindeer

inspiration: food.com
prep: 15 minutes
cook: 10 minutes
serves: 40 cookies


Description: I thought these were the cutest cookies I've seen in a long time. They are simply a peanut butter cookie with some candy on it. The kids enjoyed sticking the antlers and candy on right as they came out of the oven. I used chocolate covered pretzels, but broken up ones are adorable too.

Ingredients:
1/2 cup butter, softened
3/4 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
48 red M&M's candy
96 miniature semisweet chocolate chips or mini brown M&M's
thin pretzel , broken into 96 1-inch pieces or chocolate covered pretzels 

Directions: 

1. Heat oven to 375 degrees and place rack in center.
2. Grease two baking sheets.
3. In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
4. Add egg and vanilla extract; beat until combined.
5. Stir in flour, baking soda, and salt until a dough forms.
6. Roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
7. Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
8. For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
9. Transfer cookies on sheets to a wire rack and let cool completely.

Tips and Tricks:

You can also use nutty butter cookies, dip them in chocolate and create a reindeer

Nutty Snowmen

Inspiration: food buzz
prep: 45 minutes
Yield: About 20




Description: These are cute, tasty, and even better; kid friendly.I like how there is little cooking and the results are always adorable. Package these in a cellophane bag with a pretty ribbon and you have a quick inexpensive gift for family and friends.

 Ingredients:
Nutter Butter cookies
White candy chocolate
M&M candies
Orange Tic-Tacs, cut in half
Black decorator icing

 Directions:
1. Line a baking sheet with wax paper; set aside.
2. In a medium bowl,over a double boiler, melt the white chocolate until smooth and shiny.
3. Working one at a time, dip a Nutter Butter cookie into the melted coating and flip it over to coat completely. Remove and let any excess drip off then place on the wax paper-lined baking sheet.
4. Repeat with the remaining Nutter Butter cookies.
5. Place the baking sheet into the refrigerator for at least 30 minutes so the coating can set.
6..Attach a small decorating tip to a pastry bag and fill with black icing (or buy a pre-made black one).
7. Dab a small amount on one side of an M&M and place on the coated cookie. Repeat with another just below to make the two “buttons”.
8.. Dab another small amount on the bottom of half of a Tic Tac and affix to the center of the top of the cookie for the nose. Again, repeat.
9. Next squeeze out small dots for the eyes and the mouth. And you are done!

Spiced Nuts

inspiration: Emeril
prep: 5 minutes
cook: 10 minutes


Description: During the holiday it is nice to have something to snack on. The smells coming out of the kitchen are painfully good when your visiting or hosting. I also like to give these spice nuts as gifts. The nuts were a bit pricey this year. I was able to find unsalted mixed nuts in the bulk bins for a reasonable price. Warning these are tasty and addicting!

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon cayanne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts
4 tablespoons butter
6 tablespoons brown sugar
1 teaspoon salt

Directions:
1. Mix spices and set aside.
2. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.

3. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. 

4. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

5. Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
6. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.
7. Store in an airtight container.

Berry Almond Biscotti

Inspiration: Anne Burrell
Prep: 30 minutes
Cook: 40 minutes
serves: 40 cookies

Description: coffee and a crunchy snack are always a good combination. I have never been a big fan of store bought biscotti. Then I had a homemade biscotti. WOW what a difference. What I like about this recipe is the mixed dried berries, and the lemon. It is out of this world! Keep it as is or dip in chocolate for a sweet treat.

Ingredients:
1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup blanched almonds, toasted
3/4 cup dried cherries and dried cranberries

Directions:

1. Preheat the oven to 300 degrees F.

2. In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes.
3. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time.
4. Add the vanilla.
5. Gently mix in the flour, baking powder, salt, and lemon zest.
6. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
7. Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour.
8. Roll the logs to the length of a sheet pan.
9. Beat the egg white with a splash of water.
10. Brush the logs with the egg white and sprinkle with sugar.
11. Transfer to a sheet pan and place at least 3 inches apart.
12. Bake in the oven for 30 minutes.
13. Remove from the oven let cool for 10 minutes.
14. Remove logs to a cutting board and slice on the bias about 3/4 inch thick.
15. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes.
16. Remove and cool completely on a rack.

Ham and Hashbrown Casserole

inspiration: allrecipes.com
Prep: 10 minutes
cook: 45 minutes
Serves: 8-10

Description: This is a great recipe to have on hand. It serves ALOT, easy to make, and very versatile. If you just want a "cracker barrel" type casserole, omit the ham. If you want to attempt to make this dish healthy, add peppers and mushrooms. Best of all, make it ahead of time and pop it in the oven when you wake up.

Ingredients:
1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2  cans condensed cream of potato soup
1  container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese 

Directions:

1. Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
2. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
3. Bake 45 minutes, or until bubbly and lightly brown. Serve immediately.

Tips and Tricks:
This can be done the night before and refrigerated.

Veggie Breakfast Casserole

Inspiration: various trial and errors
Prep: 15 minutes
Cook: 30 minutes
Serves: 9 squares

Description: The holiday's are around the corner and that means family and friends visiting. I like to have a couple of hearty breakfast casseroles up my sleeves for visitors to enjoy. This one is a classic egg casserole, but make it your own with favorite veggies. This is also a nice way to use up leftover ham. 

Ingredients:
10 eggs
1 tbs lowery's seasoning
1-2 cups diced ham
1 cup grated cheese
1/2 onion, diced
8 oz. sauteed mushrooms, red pepper, broccoli, zucchini, or other veggies


Directions:

1. Preheat oven to 375. Spray 8x8 pan with nonstick spray.
2. Saute onions and veggies in olive oil for 3-5 minutes
3. In bottom of casserole dish layer meat, veggies, onions and cheese.
4. Mix eggs with seasoning, until whites and yolks are well combined. 
5. Pour eggs over meat/cheese mixture, then stir gently with a fork until combined

6. Bake until eggs are firmly set and top is lightly browned, around 30 minutes

Tips and Tricks:
If you want to get fancy put sliced tomatoes on top about 15 minutes into cooking.

No noodle spaghetti

Inspiration: Ellie Krueger
Prep: 15 minutes if you
already have roasted squash
Cook: 20-30 minutes
Serves: 4-6

Description: It is a challenge when you are trying to eat low carb and are craving Italian. I saw this recipe a while ago and thought it was worth the try. I first made it in individual ramekins and it turned out divine! My daughter actually believed it was noodles. She looked at the strands covered in sauce and cheese and then looked up at me....what she doesn't know won't hurt her.

Ingredients:
2 cups marinara sauce 
3 cups cooked roasted spaghetti squash
1 cup ricotta
8 tsp parmesan cheese
6 oz shredded mozzarella
Italian seasonings to taste





To roast the squash: cut it in half and remove the seeds. Liberally season the inside with S&P and olive oil. Roast on 350 for about an hour. Remove from cookie sheet and shred with a fork. Lay out on a cutting board to cool. Season the strands again. Put in plastic bag and in the fridge for later use.


Directions:
1. ladle 1 1/2 cup of your favorite marinara sauce and Italian seasonings on the bottom of a casserole dish.
2. Top with 1 cup of cooked spaghetti squash and spread evenly.
3. Top each with 1/2 cup ricotta.
4. Sprinkle 4 teaspoons of grated parmesan cheese and 3 ounces of mozzarella on each. 
5. Add the remaining sauce, seasoning, squash, Parmesan, and mozzarella cheese. 
6. Cover with foil and bake at 375 for 20 - 30 minutes, or until the edges begin to bubble
7. Uncover and cook an additional 5 minutes.

Mushroom Risotto

Inspiration: Giada
Prep: 15 minutes
Cook: 30 minutes
Serves: 6

Description: Making risotto is an art form. When you've got it down it is a lot of fun to make. I wouldn't say it is hard....it's just time consuming. We like ours with a mix of wild mushrooms. I tend to use dried, but fresh would be good too. Just saute them after the onions and add them back at the end.This is a nice side dish but is hearty enough for a main course.

Ingredients:
8 cups chicken broth
1 tablespoons olive oil 
1 onion, diced
2 garlic cloves, minced
1 pound dried mushrooms
2 tablespoons butter
Salt and pepper
2 cups arborio rice
1/2 cup dry white wine
1/2 cup fresh parmesean, grated


Directions:

1. Heat the chicken broth in a medium saucepan and keep warm over low heat. 

2. Add the dried mushrooms in the warm chicken broth. 

3.. Heat 1 tablespoon of oil in a large skillet over medium heat.
3. Add the onion and garlic, cook, stirring, until translucent, about 5 minutes. .

6. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking.
7. Stir in wine and cook until it is nearly all evaporated.

8. Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
9. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. (this will take about 20 minutes)
10. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. 11. Stir in Parmesan cheese, cook briefly until melted.

Roasted Baja Chicken

Inspiration: Susan L
Prep: 15 minutes
Cook: 35 minutes
Serves: 4

Description: This spice rub has a great kick to it. I have only used chicken thigh's for this dish, but chicken breast would work. I always like to have my kids in the kitchen with me. They were able to measure the spices out and rub it on the chicken themselves. If it is to spicy have a little avocado mixed with sour cream on the side.

Ingredients:
1 tbs chopped cilantro
1 tsp poultry seasoning
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tbs olive oil
8 boneless, skinless chicken thighs
1/4 cup of chicken stock or white wine
1 tbs of butter

optional
1/2 cup of premade avacado (by the salad section)
2 tbs sour cream

Directions:

1. Combine seasonings together.
2. Dredge the chicken in olive oil
3. Rub the spice mixture on both sides of the chicken.
4. Put the chicken in a large roasting dish.
5. Cook the baja chicken at 400 for 35 minutes
6. Let the chicken rest for a few minutes and cut into slices.
7. While pan is still hot pour a few tbs of chicken stock or white wine to the bottom of the pan and scrape off any crusty bits that are stuck to the pan.
8. pour the mixture to a small sauce pan and keep hot. If needed add salt and pepper and 1 tbs of butter to form a nice sauce.
9. Pour the sauce over the cut chicken.

Chipotle Macaroni and Cheese

Inspiration: allrecipe's
Prep time: 20 minutes
Cook time: 60 minutes

Description: Macaroni and cheese is such a fun dish that can be transformed in so many different ways. My husband barbecues all the time and this is a great dish to go along with his main dishes.  Luckily, we can find chipotle cheddar cheese at our grocery store in the specialty cheese section. If not, just add chipotle peppers in adobo sauce.

 Ingredients:

1 (16 ounce) package elbow macaroni
3 cups milk
1/2 cup butter
1/2 cup minced onion
4 cloves garlic, minced
6 tablespoons all-purpose flour
1 teaspoon paprika
salt and pepper to taste
2 cups shredded chipotle Cheddar cheese
1 cup shredded Monterey Jack cheese

Directions:

1. Cook pasta in large pot until cooked but still firm. Drain in Colander and set aside.
2.  Heat milk in a medium saucepan until hot but not boiling.
3. Melt butter in a 2nd saucepan, and cook the onions until translucent. Add the garlic.
4. Whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. 
5. Whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. Bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. 
6. Whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
7. Pour the sauce over the macaroni and put in a large baking dish, and stir gently to combine.
8. If desired, add extra shredded chipotle cheese to the top. 
9. Bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. 
10. Uncover, and bake until golden brown on the edges, 10 to 15 more minutes. 

Tips and Tricks

If you can't find chipotle cheese, add 3 chopped chipotles in adobo sauce to the shredded cheese.  If you use chopped chipotles, you can decrease the spiciness by not using the chipotle seeds.

Variations

White Bean Chili

Inspiration: McCormick seasoning packet
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 4x 1 cup servings


Description: This dish is super quick and easy. Sometimes I use chicken, sometimes I use turkey. This will also work in the crock-pot! I like the heat the chilies give the dish, although don't tell my grandpa...he can't tell. There is also a McCormick seasoning packet with all the spices in it.

Ingredients:

2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
3/4 teaspoon oregano
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes 

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook  until lightly browned.
2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings.

Tips and Tricks:
To make it in the crock-pot. Put in frozen chicken breasts. Add the rest of ingredients. and cook on low for 6-8 hours. Shred the chicken and serve. 
It is also yummy with diced tomatoes, corn, and black beans in it.

Variations
Use turkey instead of chicken for a slightly different flavor.

Cream of Asparagus Soup

Inspiration: skinnytaste
Prep: 15 minutes
Cook: about 30 minutes
Serves: 6 1 cup servings

Description: This is a fun soup to make when asparagus is ripe and super cheap. I made it this summer and froze individual portions. If you are wanting more body to this soup just add a peeled and chopped potato at step 6. If your watching your waistline omit the cream and use light sour cream.

Ingredients:
2 large bunches pf asparagus
2 tbsp butter
1 medium onion, chopped
6 cups chicken broth (could use vegt)
2 tbsp sour cream
1/4 cup of cream (optional)
salt and fresh pepper to taste






Directions:
1. In a large pot, melt better on low heat.
2. Add onion and saute until soft
3. Snap the tough ends off the asparagus.
4. Chop the asparagus into 2 inch pieces.
5. Add to the pot with the onions.( reserve a few of the tips for a pretty garnish.)
6. Add chicken broth, salt and pepper.
7. cook on a soft boil about 20-25 minutes or until asparagus is very tender.
 8. Turn off heat, add sour cream and cream.
9. Puree soup with a hand blender until smooth.
10. Ladle in to bowls and add some pretty tips to the middle.

Roasted Cauliflower Soup

Inspiration: skinnytaste
Prep: 20 minutes
Cook: 30 minutes
 Serves: 4 as a main dish

Description: Something magical happens to cauliflower when it is roasted. This summer I had a head of cauliflower from my CSA box . I had no idea what to do with it and came across this recipe. I have made it SO many times since then. It is a great starter to a fancy pansy meal, or satisfying enough for a cold weeknight meal near the fire. I like to serve it with crunchy garlic bread. This is right up there to my garlic soup.

Ingredients:

1 large head cauliflower,chopped
1/2 cup onions, chopped
 5 cups of chicken broth
salt and pepper to taste
shredded mozzarella cheese

Directions:
1. On a cookie sheet spread out chopped cauliflower. S&P and oil well.
2. Broil until cauliflower is a light brown.
3. In a large soup pan, add butter and onions and saute until soft.
4. Add cauliflower and chicken broth. Bring to a light boil.
5. Puree with an immersion blender until soup is smooth.
6. Adjust S&P
7. When ladle into bowls add a hearty pinch of shredded mozzarella. and serve immediately.

Pumpkin Cupcakes

Inspiration: cookinqueen
Prep time: 20 minutes
Cook time: 25 minutes
Makes: 24 cupcakes


Description: These little critters were full of flavor and all the fabulous spices of Fall. The pumpkin kept the cupcake moist and the icing was....to die for...seriously it was. They did not last long at my house.

Ingredients:
2 1/4 cups of flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup oil
1 cup of sugar
1/3 cup of brown sugar
2 eggs
3/4 cup of milk
1 cup of pumpkin puree

Frosting
1 package of cream cheese, softened.
1/4 cup of soft butter
3 cups of powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spices (the above 5 spices)

Directions:

1. Sift together the flour, baking powder, baking soda, and the spices.
2. Beat the oil, sugars, until light and fluffy
3. Add eggs, milk, and pumpkin puree to the oil and sugar mixture.
4. Combine the wet ingredients with the dry.
5. Add pumpkin batter to a cupcake tin. Bake in a preheated oven at 375 for 25 minutes.
6. Combine the frosting ingredients and mix together until fluffy.
7. Frost the cream cheese icing to the cooled cupcakes.

Tips and Tricks
A tub of cream cheese frosting with a tsp of pumpkin pie spices whipped into it works as a great time saver for the frosting .

Variations

pumpkin pancakes

Inspiration: skinnytaste
Prep: 20 minutes
Cook: 20 minutes
Serves: about 6


Description: I had bought some canned pumpkin and wanted to make something different than pumpkin pie. I have tried some really good recipe's so far.  These were light fluffy and incredibly tasty.

Ingredients:
1 1/2 cup of milk
1 cup pumkin puree
1 egg
2 tbs vegetable oil
2 tbs vinegar
2 cups flour
3 tbs brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt


Directions:

1. In a bowl, mis together the milk, pumpkin, egg, oil and vinegar.
2. In a second bowl, combine the flour, brown sugar, baking powders, baking soda, and spices.
3. Stir the dry ingredients into the wet.
4. Heat a lightly oiled pan over medium high heat. Pour the batter onto the hot pan (about 1/4 cup each)
5. Brown on both sides and keep warm until ready to serve.

Tortellini Basil Tomato Soup

Inspiration: recipe.com magazine
Prep: 5 minutes
Cook: 30 minutes
Serves: 4


Description: This dish is super super easy. We were pleasantly surprised how adding cheese tortellini dressed up a simple tomato soup.

Ingredients:

1 large family size can of tomato soup
1 large red onion
3 tbs minced garlic
1 large container of cream  (can be fat free half)
1 large container of chicken stock
1 package of basil diced
1 container of parm reg
S&P
1 package of refrigerated cheese tortellini

Directions:
1. Slice onion in long strips, saute onion and garlic until transparent in saute pan.
2. In a large soup pot, combine soup and stock, heat until warm.
3. In a second pot heat water to a full boil and add tortellini.
4. When tortellini is floating remove, drain, and set aside.
5. When the soup is warm, stir in cream, cheese, and onion to the tomato soup.
6. When soup is nice and hot, add in chopped basil and cooked tortellini.
7. Stir periodically. The soup is ready to eat when basil is wilted.
 

Lasagna Cups

Inspiration: myfitnesspal recipe index
Prep: 30 minutes
Cook: 15 minutes
Serves: 12 muffin cups

Inspiration: I was browsing the recipe section of my fitness pal (food tracker) and someone had posted this meal. I thought it would be fun for the kids and I to make. It was a big hit last night and the kids did most of the work! These are much lower in carbs than traditional lasagna and still tasted fantastic.

Ingredients:

1/2 lb of favorite lasagna meat (ground turkey, ground chicken, ground beef, sausage, etc)
1 cup of spaghetti sauce
1 1/2 part skim ricotta cheese
S&P
1/2 cup of Parmesan
24 wonton wrappers
1 1/2 cups of shredded cheese

Directions:

1. Brown meat in a large skillet over medium high heat. Drain if necessary.
2. Add spaghetti sauce to meat and stir to combine.
3. In a large bowl, combine the ricotta, S&P, Parmesan and stir to combine.
4. Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper in each cup.
5. Take half the ricotta mixture and divide it among the 12 cups.
6. Top with half of the meat sauce, and sprinkle with the shredded cheese.
7. Place another wonton wrapper over the cheese and repeat the layers.
8. Bake at 375 degrees for 10-15  minutes until the cheese is melten and the wrappers are golden.
9. Cool for 5 minutes before serving.

Meatball Subs

Inspiration: leftovers
Prep: 15 minutes
Cook: 15 minutes
Serves: 4

Description: Whenever my family sees that I have bought meatballs they always ask..."Is that for sub sandwiches?" This recipe is excellent for leftover meatballs and a quick weeknight meal. Serve it with a crisp salad and you'll be the hero of the night.

Ingredients:

1 small bag of meatballs (around 16 or so)
1 package of mozzerella, sliced into 1/4 inch slices
4 hoagie rolls
1 cup of spaghetti sauce
S&P
Butter

Directions:
1. Cook meatballs to package directions, or if using leftovers heat them up.
2. Warm up spaghetti sauce on the stove. When meatballs are warm add them to the sauce.
3. Butter 4 hoagie rolls and lay them butter side up on a cookie sheet.  Put them in the oven on broil to brown.
4. When rolls are lightly browned, add the sliced mozzarella and put back into the oven. Keep an eye on the hoagie rolls, they will crisp very quickly.
5. When mozzarella is melted to your liking take them out of the oven.
6. Add the warm meatballs and sauce. (I do about 4 a roll)
7. Serve hot and be prepared to make more!

Broccoli Cheddar Soup

Inspiration: Food Network Magazine
Prep: 20 Minutes
Cook: 30 Minutes
Serves: 6-8

Description: My parents were coming down for the weekend and would be arriving around lunch time. It was a crisp fall day and a pot of soup was perfect for when they arrived. This soup is cheesy with a nice creamy potato background. The croutons really compliment the dish, and is a must for the soup.

Ingredients:
2 Tbs olive oil
1 onion, chopped
2 celery stalks, chopped
2 cups of chicken broth
2 cups of cream (or half and half, or milk)
2 large russet potatoes, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 bay leaf
2 cups of water
3-4 cups of broccoli florets
2 cups of shredded cheese( any kind)
Croutons, for topping
S&P

Directions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and celery and cook, until softened, about 5 minutes.
3. Add the chicken broth, cream, potatoes, bay leaf, water, salt and pepper and bring to a boil
4. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes.
5. Put the broccoli in a microwave, safe bowl; add 3 tbs of water and season with salt. Microwave until crisp-tender, about 4 minutes; drain.
6. When the potatoes are tender, remove the bay leaf from the soup and puree with an immersion blender.
7. Return the soup to a simmer over medium-low heat and stir in the broccoli.
8 Season with salt and pepper to taste.
9. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons.


Nutrition:
cal: 500; fat 34g, carb: 50g, Fiber: 8g Protein 22g
Tips and Tricks:
For the dark cheese color use sharp chedder and dark sweet potatoes (I used mixed cheese and white sweet potato, that is why mine is lighter)
Add bacon bits to the topping for even more texture.