Crockpot Hearty Minestrone Soup Inspired by Olive Garden's Pasta e Fagioli

Childhood memories are stirred up whenever I cook up a batch of soup.  Nothing was better than the smell of a big pot of simmering soup and homemade bread.

Enjoy this soup, and I hope it provides your family with many happy memories.  

Crockpot Hearty Minestrone Soup 

 

In a crockpot add the following, cook on high one hour and switch to low for at least 5 more hours:

half pound precooked ground beef and one small diced onion cooked (I cook up a large batch of ground beef and freeze it in portions, then defrost as needed)
1 can of 15 ounce tomato sauce
1 can of 14.5 ounce reduced sodium beef broth
1/2 cup water
2 small diced tomatoes
1 can of 15.5 ounce cannellini beans, rinsed and drained
1 can of 15.5 ounce navy beans, rinsed and drained
1 can of 15.5 ounce red kidney beans, rinsed and drained
2 celery stalks chopped
10 small baby carrots or 1 large diced
1 teaspoon minced garlic
1 tablespoon of white cooking wine
1 teaspoon of oregano
1 teaspoon of basil
1/2 teaspoon black pepper
1/2 teaspoon thyme
optional salt to taste

When you are ready to serve your soup, cook separately:
1/3 box Ditalini pasta

For pasta, cook it separately following package directions then add it to your bowl as you serve your soup.

Optional, garnish with fresh grated Parmesan cheese. 

Notes:  If you under cook your pasta then add it to your soup, it will soak up all of your broth, and will no longer be soup.  For this reason, I like to keep my noodles separate.  Also, the can sizes given are what I found at my local store, and vary by manufacturer, so select a size that is close.

Herb Roasted Potatoes

A delight to behold and savor, these potatoes are easy to make, flavorful and delicious.  Herb Roasted Potatoes is a recipe from Family Circle Magazine, November 2012.

3 pounds of small red skinned potatotes, about 2 inches round, scrubbed
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
Fresh rosemary and thyme sprigs 

Preheat oven to 425 degrees.
Halve potatoes and toss in a large bowl with olive oil, salt and pepper.  Place a piece of rosemary or thyme on the cut side of the potato then gently press cut side down (with the herb) on a baking pan brushed with olive oil.  Bake for 35 minutes or until potatoes are fork tender.


Notes:  If the potato is large, slice so your potatoes have uniform thickness.  Next time I make these I'm going to try sea salt instead of regular salt to season.  Also, 3 pounds makes a lot so you might want to try a half batch. 

Easy and Healthy Baked Egg Rolls

Baked egg rolls are a quick, healthy and easy alternative to fried egg rolls.  I used to make pizza egg rolls for my family and cooked them in a deep, greasy, fat bath, ewwww.  This new healthy egg roll recipe inspired by Emily from Joyful Abode is refreshingly crunchy, not dripping with fat, and healthy.

The beauty of an egg roll is being able to use any filling you want, including pizza :)  

Easy and Healthy Baked Egg Rolls

16 ounce bag of cole slaw mix

12 ounce bag of broccoli slaw

Egg roll wrappers

2 Tablespoons Soy Sauce, low sodium

1-2 cooked chicken tenders diced 

1 Tablespoon Hoisin Sauce 

1 Tablespoon minced garlic 

Directions:

Preheat oven to 375 degrees F.

Place cole slaw and broccoli slaw in covered dish and microwave on high for 6 minutes.  Remove from microwave and add diced chicken, garlic, soy sauce and hoisin sauce (or season to taste). 

Place a small handful of slaw mix on egg roll wrapper and follow package directions for folding.

Place egg rolls on baking sheet brushed with olive oil, or sprayed with no stick cooking spray.  Spray or brush tops of egg rolls.

Bake in oven for 15 min. remove from oven and turn egg rolls over, bake for another 12-15 min or until browned.

Serve with soy sauce or your favorite dipping sauce, yum!

Pumpkin Cupcakes with Brown Sugar Frosting

The leaves are colorful, the air is chilly and it's beginning to smell like fall.  Celebrate the season by making Pumpkin Cupcakes with Brown Sugar Frosting, or little bites of pumpkin love. 

Pumpkin Cupcakes

1 cup bread flour
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 1 stick butter
1/2 cup packed brown sugar
1/4 cup white granulated sugar
1 Tablespoon Molasses
3/4 cup pure pumpkin puree
2 large eggs


Brown Sugar Frosting

1/2 cup or 1 stick butter
1 cup packed brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla
optional chopped walnuts for garnish

For the pumpkin cupcakes:
Preheat oven to 350 degrees F.  If you are not using cupcake liners, prepare muffin tins by spraying with no stick butter flavored spray. (A teflon, or no stick coated muffin tin works best if going liner less).

Mix dry ingredients and set aside.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the pumpkin puree and molasses then slowly beat in the eggs, one at a time.  Gradually add the dry mixture until combined.

Fill each muffin slot with batter, about 3/4 full.  Bake for 17 minutes for mini cupcakes or 20-25 minutes for regular sized cupcakes, or until tops are lightly brown and a toothpick inserted in the center of the cupcake comes out clean.

This recipe will yield about 30 mini cupcakes or 12 regular sized cupcakes.

For the brown sugar frosting:
In a saucepan, melt the butter on medium high heat then add the brown sugar.  Bring to a boil and lower heat to medium low and continue to boil for 2 minutes stirring constantly.  Add the milk and bring to a boil, stirring constantly.  Cool to lukewarm then add vanilla.  Gradually add confectioners sugar and beat until spreadable.

To frost cupcakes I use a plastic baggy with the corner cut off with a Wilton Decorating Tip, #32 Star (Google Affiliate Ad) inserted.  Place frosting in bag and pipe over warm cupcakes.  Make sure your frosting is cool enough to hold it's shape, otherwise it will just melt all over your cupcakes.  Stash the frosting baggy in the freezer for a minute or two to harden it up a bit if needed.

If your frosting gets too cool or your tip gets plugged, it will pop the seam on the plastic bag.  If this happens, remove tip and rinse it with warm water.  Rewarm the frosting in the microwave for 10 seconds, then place tip on other corner of bag and squeeze the frosting to that side of the bag.

mmmm....I can smell them baking now.  Don't forget to share.


p.s. My brown sugar frosting is like "penuche" a soft, sweet candy made with brown sugar and cream and tastes like yummy caramel.  The pumpkin shapes are clip art that I printed, cut out and taped to a toothpick. 

Taco Bell Inspired Healthy Chicken Cantina Bowl

One taste of the new Chicken Cantina Bowl from Taco Bell and it was love at first bite.  I knew a similar dish of home made goodness would be so much fresher, and flavorful, so I attempted to recreate the recipe at home.  Score one for the home team because the flavors explode off of my Cantina Bowl like fireworks...and I think my husband just fell in love with me all over again.

Healthy Chicken Cantina Bowl

There are several components to this recipe that can be made ahead, or larger quantities to use in other dishes, or purchased separately to reduce preparation time.  For five servings, you will need the following components.  The recipes are below.

Citrus and Herb Marinated Chicken
Rice
Guacamole
Roasted Corn and Black Beans
Light Creamy Cilantro Dressing
Pico de Gallo
Lettuce 

Citrus and Herb Marinated Chicken

10 chicken tenders
1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste).

Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components.  Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill.

Rice

Assemble and cook in a rice cooker:
1 cup jasmine rice
1 1/2 cups low sodium chicken broth
1 T fresh cilantro
optional add 4 T water for softer rice

Guacamole

We used store bought :) but go ahead and use your favorite recipe.

Roasted Corn and Black Beans

1 16oz can of corn, drained
1 16oz can of black beans, rinsed and drained

Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it.  Add black beans and stir until warm.  Turn off heat and keep warm.

Light Creamy Cilantro Dressing

In large mixing cup whisk the following ingredients:
1/2 cup Kraft Mayo with Olive Oil
1/3 cup lowfat or skim milk
1 T dried cilantro
juice from one small lime
1/2 tsp minced garlic
1/8 tsp black pepper
1/8 tsp chilli powder
optional salt and fresh cilantro to taste

Adjust seasoning to your taste;  should be the consistency of ranch salad dressing.

Pico de Gallo

In a bowl, lightly mix:
3-4 medium tomatoes, finely chopped
1 small onion, finely chopped
3 small sweet peppers, finely chopped
1 jalapeno, finely chopped
juice from 1/2 small lime
1/2 tsp chilli powder
1/2 tsp minced garlic
1 T fresh cilantro
optional 1/8 tsp dried cilantro

Lettuce

I used a family sized bag of Wal Mart Market Place Romaine lettuce

To get the Taco Bell look, line half of your plate with rice and the other with lettuce.  On top of the lettuce lay 2 chicken tenders and top with creamy cilantro dressing.  On the rice side top half with pico de gallo and the rest with corn and black beans, then add a dollop of guacamole.  Enjoy! 

Molly Woo's Inspired Chicken Lettuce Cups

Last weekend we met our son and his girlfriend for lunch at Molly Woo's Restaurant at Polaris.  For an appetizer we ordered lettuce cups that were absolutely fantastic!  With the very first bite we all became huge fans of this healthy and delicious chicken lettuce wrap.  Here is our inspired recipe of this popular dish :

2 chicken breasts, or about one pound cut into small pieces, no bigger than 1/2 inch
6 to 8 lettuce leaves rinsed, we used Romaine, but Molly Woo's uses regular head lettuce
1 1/2 tablespoon of olive oil
1/2 teaspoon sesame oil
1 tablespoon minced garlic
4 ounces of water chestnuts, cut into thin strips
1/2 teaspoon brown sugar
3 tablespoons of hoisin sauce
4 tablespoons of reduced sodium soy sauce
1 tablespoon finely chopped scallion or green onion
1/2 teaspoon red pepper
1 teaspoon fresh lime juice, extra lime and/or juice for garnish
rice noodles
brown rice

To save time, we use microwavable rice, minced garlic and ramein noodles.  For a healthier meal, we use low sodium soy sauce.

Precook your brown rice and rice noodles.  

Saute garlic in olive oil and sesame oil then add chicken and cook about 8 minutes on medium high heat until almost cooked through.  Add red pepper, brown sugar, hoisin sauce and soy sauce, finish cooking until chicken is no longer pink and all ingredients are well mixed.  Add lime juice and garnish with scallion.

At this point taste your chicken and add any of  the above ingredients to adjust the recipe to your liking.

And now the fun part:  Start with a lettuce leaf then layer with rice noodles, brown rice and top with chicken mixture.  Sprinkle your creation with juice from a fresh lime if desired or garnish with lime wedges.  Roll like a burrito and enjoy!

For dessert, try fresh pineapple, yum!

Mike's Greek Pasta Salad

 

Wow!  Dear hubby, (Mike), created this healthy, yummy recipe in an effort to eat healthier.  A delicious healthy meal, quick enough for a weeknight dinner.  I'm packing the leftovers for lunch, and we are making a fresh batch for dinner again tomorrow.  That's one smart guy I married.  We love it, and hope you will too! 

Ingredients:

1 medium onion chopped 

2 small chicken breasts, or one large, cut into 3/4 inch pieces  

10 red, orange and yellow mini sweet peppers, cut into 3/4 inch pieces

1 lb of angel hair pasta

olive oil

Toppings:

feta cheese, reduced fat

tomato, diced with seeds removed.

black olives

Greek dressing vinaigrette

Directions:

Cook pasta according to package directions and toss with 1 teaspoon of olive oil.  While the pasta is cooking, saute onion in olive oil until lightly browned, then add chicken and cook 8 minutes or until done.  Drizzle 3 Tablespoons of Greek dressing over the chicken then add peppers and saute for about 3 minutes, or until heated thoroughly, but not mushy.

Now for the fun part, start filling up your plate!  Layer your salad starting with the pasta, next layer the chicken, onion and pepper mixture.  Finish off with your favorite toppings listed above, then sprinkle on extra Greek dressing, if desired.

Note:  you can substitute regular sized red, orange and yellow peppers for the miniatures.