Meatless Tomato Macaroni Soup

I love the tomato mac soup that a local diner sells. They make it meatless (unlike most tomato mac soups) and I decided to attempt making my own. When I set out on this journey I realized I hadn't eaten their soup in probably a year so I really had to think hard when creating this dish. The soup turned out delicious and I have made it a few times since.

Meatless Tomato Macaroni Soup

Chop one medium onion and slice three celery ribs. Heat about 1 tablespoon butter in a dutch oven. After butter melts add onion and celery and cook until tender, about 5-10 minutes. Add 2 garlic cloves (less if your not a huge fan of garlic), minced. Cook thirty seconds. Add 1 cup fat free half and half, one can tomato soup, and one can diced tomatoes. I did not bring my soup to a boil. I just heated it till it was hot. Season with about 2 teaspoons chicken soup base and pepper. Taste and adjust seasonings as needed.

Banana, Wheat Germ, and Oats

I'm not a big breakfast eater at times and I'm always searching for new recipes that I may want to eat. I stumbled across this one in the latest issue of Cooking Light and had to try it. It was so easy to make and oh so good. I loved the bananas and brown sugar together. According to Cooking Light this dish is 336 calories, 8.4 grams of fat (sat 3.2g, mono 2g, poly 2.3g), protein 12.1g, carbs 59.1g, fiber 8.3g, chol 10mg, iron 3.9mg, sodium 226 mg, and calc 35 mg. This dish makes 3 servings.

Banana, Wheat Germ, and Oats
Cooking Light Magazine Jan/Feb 2010

3 3/4 cups water
1 cup old fashioned rolled oats
2/3 cup toasted wheat germ
1/4 teaspoon salt
1 1/2 cups sliced banana (about 2)
3 tablespoons brown sugar
1 tablespoon butter

Combine the first 4 ingredients in a medium saucepan, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and cook for 6 minutes or until thick and thoroughly heated, stirring occasionally. Remove from heat. Divide cereal evenly among 3 bowls. Top each serving with 1/2 cup banana, 1 tablespoon brown sugar and 1 teaspoon butter.

Baked French Fries with Parsley, Garlic & Parmesan Cheese

These are my newest addiction. I am totally in love with these fries. Not only do I love them but my husband loves them too, which if you know him he normally does not like this type of food. The kids won't touch them because they have green things on them. I love garlic and I love Parmesan cheese so once I noticed this recipe on Cookin Canuck's blog I knew these had to be tried as soon as I could make them. I think I made them for dinner the day she posted the recipe. Give these fries a try, I promise you won't be disappointed.

Baked French Fries with Parsley, Garlic & Parmesan Cheese
Cookin Canuck's blog

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful - they'll be hot!) and season with additional salt if necessary. Serve.

Eggless Breakfast Dish

I'm not a fan of eggs. I don't like eating them and I don't really like the taste of them. Yet I see all those delicious looking recipes that call for them and crave the dish. Sometimes I have success making the dish eggless but most of the time I don't. This was one of the successes. I've made this several times and have perfected the perfect eggless breakfast dish. I used ham in the picture above but I have had success using bacon and chopped sausage links, just precook those before throwing them into the dish.

Eggless Breakfast Dish
1 package frozen hashbrowns (I've had the best luck with the kind that shaped like a cube and the worst luck with the shredded ones)
1 cup of breakfast meat (ham, or cooked bacon or sausage)
1 medium onion, chopped
1 red bell pepper, chopped (any color would work but I prefer red)
2 cups shredded Colby Jack cheese

Heat cast iron skillet, I'm sure other skillets would work but I mainly use cast iron for my cooking, and place either 2 tablespoons bacon grease or 2 tablespoons butter. Add hashbrowns and cook until nicely brown and cooked throughly. Add peppers and onions. Cook for about 3 minutes. Add breakfast meat. Cook an additional 1-2 minutes to warm up the meat. Top with cheese. You can melt the cheese fully or I like to barely start melting the cheese. Serve.

Creamy Spinach Noodle Toss

This was not a hit with the adults in the family but boy did the kids eat plenty. I thought it tasted a lot like a boxed noodle dish. I'm posting it mainly because it was a huge hit with the kids. They didn't even try picking out the spinach like they normally attempt to do. I'm thinking maybe adding some garlic flavor would have improved the dish. If your a fan of boxed noodles kits or have younger kids this recipe might be worth trying.

Creamy Spinach Noodle Toss
Simple and Delicious Jan/Feb 2010

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp. finely chopped onion
6 1/2 tsp. all purpose flour
3/4 tsp. salt free seasoning blend
1/8 tsp. salt
dash pepper
1 1/4 cups 2% milk
1 pkg. (9 oz) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended, gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese; toss to combine. Sprinkle with bacon mixture.

Glazed Salmon

I seldom cook fish because I don't like it. I really don't know why I don't like it but I do blame being forced to eat it as a kid. I noticed this recipe in a magazine and it just sounded really good. Now to be honest I only ate two bites but it was really good. My father and husband both loved the dish and the kids ate a few bites. If I ever stumble on a good deal for salmon again I'd probably make this dish again. I loved how simple it was to make plus it was quick.

Glazed Salmon
adapted from Simple and Delicious Magazine Jan/Feb 2010

4 salmon fillets (6 oz each)
1/4 tsp salt
1/8 tsp pepper
2 Tbsp brown sugar
2 Tbsp lemon juice
2 Tbsp Dijon mustard

Place salmon in a greased 11X7 inch baking dish; sprinkle with salt and pepper. Combine the remaining ingredients; spoon over fillets.
Bake, uncovered, at 400 degrees for 10-15 minutes or until fish flakes easily with a fork.

Creamy Chicken Noodle Soup

This recipe comes from one of my favorite food bloggers, Melanie at My Kitchen Cafe , however I still haven't made this recipe just like she did. I've made this into a creamy turkey with wild rice and now a creamy chicken noodle soup. I used Spaetzle noodles that I had sitting in the cupboard but the frozen egg noodles or even homemade noodles would taste great in this recipe. Make it with the fat free half and half for a slightly healthier soup. I did try it with regular half and half and once with the fat free and you can not notice a difference so cut out some fat by using the fat free. This is a versatile recipe as I've proven by making in different ways than the original. This is a great recipe to add to your file just due to the endless possibilities for different soup.

Creamy Chicken Noodle Soup
adapted from Melanie, My Kitchen Cafe

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
1 8 oz package of Spatzle noodles, cooked
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the noodles, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Lima Beans with Ham

I love lima beans with ham. It's just one of those comfort foods for me. So many people don't like beans and I didn't either for the longest time. However I've developed a taste for beans and now I love them. Not only are they a cheap food source but there are so many ways to prepare beans. Your not limited to burritos or soups which is how most I know eat beans. This is a simple and very cheap meal. All together this dish probably cost around $5 and it fed us for 3 meals. Your cost will vary depending on what you have on hand and what you add to it.


Lima Beans with Ham

1 lb baby or regular dried lima beans (I prefer baby cause the flavor is not as strong but go with what you have on hand or can find), soaked over night, drained, and rinsed
ham hock, ham steak cut into bite size pieces, or leftover holiday ham cut into pieces (amount depends on you and your tastes, we like to have about 1 cup of ham in our beans)
2 carrots, diced
3 celery stalks, chopped
1 onion, chopped
3 garlic cloves, minced

Cook onion, carrots, and celery in 1 tablespoon oil or butter until they softened, about 5-10 minutes. Add garlic and cook about 30 seconds. Add lima beans and ham hock or ham. Cover with water. Bring to a boil, lower temperature and simmer until beans are tender (between one hour to three hours). You want to simmer off most of the water if you want a thick lima bean dish or add more water as needed to make it the consistency you want. If using a ham hock, remove and pull meat off and add back to dish.

Season the dish to your liking. I like to salt with garlic salt to my taste about 1/2 teaspoon. I also add coarse ground black pepper, about 2 teaspoons. I also like using hot sauce. I'd say anywhere between 1/2 teaspoon to one teaspoon. As I said flavorings are where you can make this dish your own. Add whatever flavorings your family likes. Taste often as its easy to over season.

Chewy Oatmeal Raisin Cookies

These are not pretty cookies but they make up for their lack of beauty with taste. No these aren't really healthy for you since they are loaded with sugar but these are the best tasting oatmeal raisin cookies I've ever tried. The boys and I are not fans of oatmeal raisin cookies but dh loves them. This recipe makes all 5 of us happy. These are very easy to make and taste so much better than the mixes in the store or even the refrigerator dough.

Chewy Oatmeal Raisin Cookies
King Arthur Baker's Companion Cookbook

2 1/4 cups (9 1/2 oz) unbleached all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (3 1/4 oz) vegetable shortening
4 tablespoons (1/2 stick, 2 oz) butter
2 tablespoons (7/8 oz) vegetable oil
2 1/4 cups (18 oz) brown sugar
2 large eggs
1/2 cup (4 oz) yogurt, plain or vanilla, regular, low-fat or non fat **I used Greek Style Honey yogurt
2 teaspoons vanilla extract
3 cups (10 1/2 oz) rolled oats
1 1/2 cups (9 oz) raisins

Preheat the oven to 350 degrees.

Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream together the shortening, butter, oil, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.

Stir in the oats and raisins, then add the flour mixture, in three additions, beating well after each addition.

Drop the batter from a tablespoon size cookie scoop (or from a tablespoon) onto parchment lined baking sheets. Bake the cookies 14 minutes. They'll still be light tan; don't let them brown or they'll be crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, chewy as they cool. Store the cookies in a tightly closed container or plastic bag.

Makes about 5 dozen one inch cookies.

Nutrition Info per serving
1 cookie, 26g
96 calories
3g fat
2g protein
8g complex carbohydrates
7g sugar
1g dietary fiber
11mg cholesterol
45mg sodium
81mg potassium
10RE vitamin A
1mg iron
22mg calcium
32mg phosphorus

Dilled Chicken Salad

This was a hit with everyone in the house. The flavors blended together nicely and it was fairly quick to make. Great for using up leftover rotisserie chicken or other chicken in the house. This salad makes a quite a bit of food. If your a small family, don't eat big portions, or don't like eating leftovers for days on end I recommend cutting the recipe in half. I served this pasta salad on a bed of spinach to give it more color and flavor.

Dilled Chicken Salad
WorldWide Ward Christmas Cookbook

1 16 oz pkg. spiral pasta, cooked and drained
2 cups chicken, cooked and cubed
1 cup celery, chopped
1/3 cup onion, chopped
1 10 oz pkg. frozen peas, thawed
1 1oz env. Ranch salad dressing mix
2 cups sour cream (I used plain yogurt)
1 cup mayonnaise
1 cup milk
3 Tbsp fresh dill, minced or 1 Tbsp dill weed
1/2 tsp garlic sauce

In a large bowl, combine pasta, chicken, celery, onion, and peas. In a small bowl, combine dressing mix, sour cream, mayonnaise, milk, dill, and garlic salt. Whisk until smooth. Pour over salad, toss to coat. Cover and refrigerate for at least 2 hours. Makes 10-12 servings.