Tomato Macaroni Soup

Ingredients:
1 lb ground beef (can be left out if you want)
1 onion, diced
3 (15 oz) cans beef broth (about 6 cups)
1 (14 oz) can diced tomatoes
1 cup ketchup
1 (6 oz) can tomato paste
1 cup shredded carrots (optional)
3 tablespoons A1 sauce
2 tablespoons brown sugar
3 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups elbow macaroni, cooked

Directions:
In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside.
In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve.

Slow Cooker Chicken Noodle Soup

Ingredients:
5 cups chicken broth
1 (10.75 oz) can 98% fat free cream of chicken soup
1/2 of an onion, finely chopped
2-3 celery stalks, finely chopped
4 large carrots, finely chopped
1/2 cup green onions, sliced
1 (15 oz) can corn, drained
1/2 tsp garlic powder
Salt and Pepper to taste
1 1/2 cups egg noodles, uncooked
2 cups cooked chicken, chopped or shredded (or 2 cans canned cooked chicken)

Directions:
Add everything but the noodles and cooked chicken to the crock pot. Cook on low heat for 6 hours. Add the uncooked noodles and cooked chicken, turn heat to high, and cook for one more hour. Serve and enjoy!

Black Bean Burgers with Cilantro Lime Mayo

Burgers:

4 pieces day-old or toasted whole wheat sandwich bread

2 tbsp olive or canola oil, divided

1 medium onion, chopped

2 cloves garlic, minced

2 tbsp minced jalapeno pepper, membranes and seeds removed 

1 tsp ground cumin

1 (15 oz.) can black beans, drained and rinsed

1 1/4 cups cooked brown rice

2 tsp fresh lime juice

1/2 tsp salt

1/2 tsp ground black pepper

1/4 cup chopped cilantro

Cilantro-Lime Mayo:

1/2 cup mayonnaise

2 tsp fresh lime juice

2 tbsp finely chopped cilantro

1/2 tsp ground cumin

1/4 tsp ground black pepper

4 whole-wheat buns

cheese slices (pepper jack is great)

4 large slices tomato

12 slices avocado

Burgers:

In the bowl of a food processor, pulse sandwich bread to form breadcrumbs.  Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat.  Add onion and sauté until soft.  Add garlic, jalapeno, and cumin.  Saute for additional 2 minutes.  

Scrape the mixture into the food processor.  Add black beans, brown rice, lime juice, salt, and pepper.  Pulse until the beans are chopped, but not pureed.  Scrape the black bean mixture into a large bowl.  Add half of the breadcrumbs and the chopped cilantro.  Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs.  Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap.  Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat.  Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:

In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper.  Stir well.

 Lightly toast the whole wheat buns.  Spread 2 tablespoons cilantro-lime mayo on each bun,  and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado.  Serve.  

Quick Skillet Lasagna

Ingredients:

• 1 pound lean ground beef 
• 1 (12 oz) package bow tie noodles (or any other kind of noodle, I've used elbow), uncooked
• 1 (26 oz) jar of your favorite spaghetti sauce (or pizza sauce)
• 1 Tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 teaspoon Italian Seasoning (or more, make it to your taste)
• ½ cups Mozzarella cheese
• ½ cups sour cream or cottage cheese

Directions: 
Brown ground beef in small pan. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce.
Add your browned beef, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve with a simple green salad and loaf of French bread and you have a quick and delicious meal!

30 Minute Rolls

Ingredients: 
1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast (yes, you read that right! 2 tablespoons!)
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. all-purpose flour

Directions:
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls. You can also use this same dough for cinnamon rolls!

Slow Cooker Chicken Parmesan Soup

Ingredients:
1 lb skinless, boneless chicken breasts (chicken thighs also work)
2 cans (14.5 oz each) diced tomatoes, undrained
3 garlic cloves, minced
4 cups chicken broth
1/2 onion, diced
1 medium zucchini, diced
3/4 cup Parmesan cheese, shredded
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
salt and pepper to taste
8 oz pasta (Mini farfalle), cooked and drained

Directions:
Spray slow cooker with non-stick cooking spray and place chicken breasts in the bottom. Add the tomatoes, garlic, chicken broth, onion, zucchini, cheese, basil, Italian seasoning, salt and pepper. Cook on low for 6-7 hours. Remove chicken from slow cooker and shred with 2 forks, then place shredded chicken back into slow cooker. Add cooked pasta to slow cooker and mix together. Serve with additional shredded parmesan cheese. 

I served this with 30 minute rolls. 

Three Cheese Penne Pasta Bake

Ingredients:
1-1/2 cups penne pasta, uncooked (whole wheat works great), could use more pasta
1 package (9 oz) baby spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces, or hamburger or sausage
1 teaspoon dried basil leaves
1 (26 oz) jar spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
2 oz (1/4 of 8 oz package) cream cheese, cubed (low fat or fat free works great)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Directions:
Heat oven to 375 degrees. Cook pasta as directed on package, add spinach to the boiling water the last minute.  Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-heat 3 min.  Stir in spaghetti sauce and tomatoes; bring to boil.  Simmer on low heat for 3 minutes or until chicken is done.  Stir in cream cheese until melted.  Drain pasta mixture and return to pan.  Stir in chicken mixture and 1/2 c. mozzarella.  Spoon into 9x13" casserole baking dish sprayed with non-stick cooking spray.  Bake 20 minutes; top with remaining cheeses.  Bake for three minutes more or until mozzarella is melted.

Caramel Apple Cheesecake

1 can apple pie filling

1 graham cracker pie shell (I crush graham crackers, mix with melted butter and pat it down in the bottom of a springform on). 

2 8oz cream cheese (softened) 

1/2 C sugar 

1/4 tsp vanilla 

2 eggs 

1/4 C caramel ice-cream topping

Spread 3/4 can Apple pie filling in crust (reserve the rest). 

Mix cream cheese and sugar till smooth. Add eggs, 1 at a time till well blended. Mix in vanilla. Pour over apples in crust. 

Bake at 325 for 35 min or until firm. Cool. 

In saucepn warm reserved pie filling and caramel. Pour over top of cheesecake. Arrange apples how you like them and drizzle with more caramel sauce if desired. 

Tomato Tortellini Soup

Ingredients:
1 (9 oz) package frozen or refrigerated cheese tortellini
2 cans (10.75 oz each) condensed tomato soup
2 cups chicken broth
2 cups milk (I used skim)
2 cups half and half
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions:
Cook tortellini according to package directions.
Meanwhile, in a large stock pot, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini and carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Cinnamon Apple Pancakes

Ingredients

• ¼ cup butter, melted
• ¼ cup applesauce
• 2 eggs
• 2 cups milk
• ½ teaspoon vanilla extract
• 2 cups finely diced apples (I used Granny Smith apples- You can keep the skins on)
• 2½ cups flour
• 2½ teaspoons baking powder
• 2 teaspoons cinnamon
• 2 tablespoons sugar
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves (optional)

Instructions

1. In a large bowl, mix together melted butter, applesauce, eggs, milk, vanilla and shredded apple. Add in flour, baking powder, cinnamon, sugar, nutmeg, and cloves and stir until just combined.
2. Preheat a griddle or frying pan over medium heat. Scoop about ¼ cup onto the hot surface and let cook for a couple of minutes on each side, flipping half way through. Best if served warm, topped with butter, maple syrup, and a sprinkle of cinnamon.

Potato Bacon Breakfast Casserole

• 4 cups frozen shredded hash brown potatoes
• 1/2 cup finely chopped onion
• 8 ounces bacon or turkey bacon, cooked and crumbled
• 1 cup (4 oz.) shredded cheddar cheese
• 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
• 1 large egg, lightly beaten or 1/4 cup egg substitute
• 1 1/2 teaspoons seasoned salt

Directions:

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Pumpkin Chocolate Chip Pancakes

1. 
   
   • 1 1/2 cups milk
   • 1 cup pumpkin puree
   • 1 egg
   • 2 tablespoons vegetable oil
   • 2 tablespoons vinegar
   • 2 cups all-purpose flour
   • 3 tablespoons brown sugar
   • 2 teaspoons baking powder
   • 1 teaspoon baking soda
   • 1 teaspoon ground allspice
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon ground ginger
   • 1/2 teaspoon salt
     1/2 C chocolate chips
   In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. Gently fold in chocolate chips 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Mini Chocolate Chip Muffins

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

Generously grease a 24 cup mini muffin pan with non-stick spray.  Preheat oven to 350 degrees.  Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.  In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.  Add wet ingredients to dry ingredients and stir with a spoon until combined.  Stir in chocolate chips.  Reserve a few chips to sprinkle on the tops.  Bake for 8-9 minutes.