Creamy Sausage and Cheese Tortellini Soup

Creamy Sausage and Cheese Tortellini Soup

from Eating Well

serves 6

2 T extra virgin olive oil

1 lb mild or hot Italian pork sausage, casings removed

1 c yellow onion

1/2 c chopped carrot

1 T minced garlic

1 t dry Italian seasoning

3 c chicken broth

1, 15 oz can diced tomatoes with basil, oregano and garlic

1, 9 oz pkg refrigerated cheese tortellini

3 1/2 c baby spinach, chopped

1 c half and half

1. Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.  Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.  Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.  Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls.

White Bean Peach Caprese Salad

White Bean Peach Caprese Salad

from FoodsWithJudes

serves 6

1 can white beans, drained and rinsed

1 cup grape tomatoes, halved

1 avocado, cubed

1 peach (or mango), cubed

1/4 c. chopped red onion 

8 oz. fresh mozzarella pearls 

1 T each of olive oil and balsamic vinegar

1/2 t coarse salt 

pepper to taste

balsamic reduction for drizzling over the top

Optional add ins for a more hearty dinner salad: (if adding these ingredients, double the oil and vinegar)

2 c rotisserie chicken, cubed

2 c. cooked quinoa

1 cucumber, chopped

Mix together all ingredients and drizzle balsamic reduction over the top.  Serve on a platter or shallow bowl.

Peach Kissed Turkey Burgers

Peach Kissed Turkey Burgers

from Savoring the Seasons with Our Best Bites cookbook

serves 6

1 1/2 T olive oil

1/3 c minced onion

3 cloves garlic, finely minced

20 oz (1.25 lbs) ground turkey

2 t dried parsley (or 2 T fresh minced parsley)

1 1/2 t kosher salt

1/2 t black pepper

1/4 c peach jam

1 t Dijon or coarsely ground mustard

1 1/2 t Worcestershire sauce

6 buns or rolls

lettuce

red onion slices

tomatoes

avocado slices

Peach Mayo Spread:

1/2 c mayo

1/4 c peach jam

1 t Dijon or coarsely ground mustard

Heat oil in nonstick skillet over medium heat.  Add onions and garlic and cook, stirring frequently for 2-3 min until onion is tender.  Remove from heat and set aside.

Place ground turkey in a mixing bowl. Add parsley, salt, pepper, jam, mustard and Worcestershire sauce.  Add onion and garlic and all oil left in the pan (do not discard oil as it improves the burgers' texture and keeps them moist).  Using a fork or your hands, gently combine to distribute all ingredients evenly.  Do not overwork.

Divide and shape meat evenly into 6 patties.  Burgers can be made up to this point and then frozen or stored in the fridge up to 24 hours before cooking.  For best results, chill patties at least 1 hour before cooking.

Preheat indoor grill pan, skillet or outdoor grill to medium-high heat. Brush or spray cooking surface with oil.  Cook patties for 5-7 minutes each side until internal temperature reaches 165 degrees.

Whisk together peach mayo ingredients.  Spread on toasted buns.  Add patties and desired condiments.  

Healthy Chocolate Chip Zucchini Muffins

Healthy Chocolate Chip Zucchini Muffins

Makes 12 muffins

from Confessions of a Fit Foodie

1 1/2 c gluten free 1:1 flour (can sub all purpose, whole wheat or oat flour)

1 t baking powder

1 t baking soda

1 t cinnamon

1/2 t salt

2 eggs

1 t apple cider vinegar

1/2 c maple syrup

1/2 c almond milk (or whatever milk you prefer)

1/4 c melted coconut oil

1 t vanilla extract

1 1/2 c grated fresh zucchini* (do not need to wring out the zucchini)

1/3 c chocolate chips (dairy free if desired)

*if your zucchini is super watery you can add 1/3 c old fashioned oats

Heat oven to 350 degrees and prepare muffin tin with parchment liners.  In a large mixing bowl, whisk together dry ingredients and set aside.  In a separate bowl, whisk together wet ingredients, through vanilla. Combine wet and dry ingredients and stir gently until just combined.  Stir in zucchini, (oats if using), and chocolate chips.  Divide into 12 muffin cups and bake for 18-20 minutes until toothpick comes out clean.  

Fluffy Cottage Cheese Pancakes

These pancakes are super fluffy, tender and delicious!  We all loved them.  And they boast quite a bit more protein than your average pancake recipe.

Fluffy Cottage Cheese Pancakes

slightly adapted from Natasha's Kitchen 

serves 6 (approximately 15 pancakes)

4 large eggs

16 oz small curd cottage cheese

3 T honey

1 t vanilla

1 c + 2T all purpose flour (measured correctly, spoon flour into measuring cups and level)

1 t baking soda

In medium bowl, whisk eggs until well beaten.  Add cottage cheese, honey and vanilla and whisked until combined.  Add flour and baking soda and whisk into wet ingredients until just combined.  Heat a non stick skillet or griddle over medium low heat and spray with non stick or olive oil spray.  When hot, scoop 1/4 c of batter onto pan and cook until golden and puffed up, about 2-3 minutes per side (make sure the first side is well cooked and set up before flipping as the batter is quite heavy and will create a mess otherwise).  Serve warm with desired toppings: maple syrup, fruit, whipping cream or jam.

Berry Cheesecake Smoothie

Berry Cheesecake Smoothie 

from Mary's Whole Life

1 c frozen mixed berries
1/2 c cottage cheese

1 T chia seeds

3 T. pasteurized egg whites (from a carton)

1 scoop vanilla protein powder

1 c unsweetened almond milk

Add ingredients to a blender and blend until smooth.  Packed with 41 g of protein and 10 g of fiber!

Greek Chicken Bowls

Greek Chicken Bowls

slightly adapted from Eazy Peazy Mealz

serves 6

Greek Chicken:

2 lbs boneless, skinless chicken breast, cut into 1 inch cubes

2 T. olive oil

3 T. garlic, minced

1/3 c. fresh lemon juice

1 T. red wine vinegar

1 T. dried oregano

1/3 c. plain Greek yogurt

salt and pepper to taste

Cucumber Salad:

1-2 English cucumbers, peeled and cubed

1/4 c. red onion, diced

1/3 c. lemon juice

2 T. olive oil

1 T. red wine vinegar

1 1/2 t. minced garlic

1/2 t. dried oregano

The Rest:

3 c. cooked rice

grape tomatoes, halved

chickpeas, drained and rinsed

kalamata olives

hummus

feta cheese

tzatziki sauce (Trader Joe's has a great one!)

In large ziploc bag, combine marinade ingredients and add chicken.  Massage to make sure chicken is fully covered. Marinate in the refrigerator for at least 20 minutes or up to 12 hours. 

Prepare cucumber salad, cooked rice and all other desired toppings.

When ready to eat, drain marinade from chicken.  Add some olive oil to a skillet and heat over medium high heat.  Add chicken and cook until fully cooked through.

Assemble bowls layering rice, chicken, cucumber salad, desired toppings and tzatziki sauce.  

Fluffy Blender Rolls

These are super easy and very delicious!

Fluffy Blender Rolls

from Mel's Kitchen Cafe (see original post for FAQs and notes)

makes 24 rolls

INGREDIENTS

• 2 ½ cups hot water, not boiling; just hottest water from tap
• ½ cup (113 g) salted butter
• ⅓ cup (71 g) granulated sugar
• 2 teaspoons salt
• 2 large eggs
• 7 cups (994 g) all-purpose flour 
• 1 ½ tablespoons instant yeast 
• 6 tablespoons butter, melted

INSTRUCTIONS 

• To a blender, add the hot water, butter (I just throw the whole stick in there), sugar, and salt. Blend for 10-15 seconds until well-combined. Add the eggs and blend until smooth.
• In a large bowl, whisk together the flour and yeast.
• Pour the wet ingredients over the flour and stir with a spoon (or use your hands) until well-combined and no dry streaks remain. The dough will be sticky and bumpy.
• Cover and let rise until noticeably puffy and doubled, about 1 1/2 to 2 hours.
• Divide the dough in half.
• For folded square rolls, on a lightly floured counter, roll half of the dough into a thick rectangle, about 9X14-inches. Cut in half lengthwise and then cut each half into six rectangle pieces. Dip the bottom of each piece in butter and swipe the buttered end back and forth on a half sheet pan and then fold in half (see pictures in post for a visual). Repeat with remaining dough, spacing the rolls about 1/4-inch apart.
• For crescent rolls, on a lightly floured counter, roll half of the dough into a thick circle, about 14-inches in diameter. Brush with melted butter. With a pizza cutter, cut into 12 equal pieces. Roll each piece up starting with the wide end and place on a parchment-lined half sheet pan. Repeat with remaining dough.
• Cover the rolls and let rise until puffy, about 1 1/2 hours.
• Preheat the oven to 375 degrees F. Bake for 15-18 minutes until golden. If desired, brush tops with melted butter while still warm.

Salmon Roll Sushi Bowl

Salmon Roll Sushi Bowl

slightly adapted from Jordo's World & Skinnytaste

serves 4

Bowl Ingredients:

2 c white rice, cooked (400 g)

4, 6 oz salmon filets, cubed and cooked (see recipe below)

1 1/3 c avocado, diced (80 g)

2 c cucumber, diced (300 g)

1 c carrots, shredded (100 g)

1 c. edamame

optional toppings: furikake, sesame seeds, soy sauce

Sriracha Mayo:

1/4 c. light mayo

1 t. sriracha (more as desired)

Prepare rice and vegetable toppings.  While rice cooks prepare and cook salmon cubes in air fryer. 

Blackened air fryer salmon:

4, 4-6 oz salmon filets, cut in 1 inch cubes

olive oil

1 T paprika

1/2 t cayenne pepper

1 t garlic powder

1 t dried thyme

1 t dried oregano

1 t kosher salt

1/8 t black pepper

Place salmon cubes in a large bowl and spritz with olive oil.  Combine all spices and toss onto the salmon.  Spray air fryer with oil (or line with parchment liner).  Air fry salmon at 400 degrees for 5-7 minutes, turning cubes at the halfway point, until salmon is cooked through in the center and browned on the outside. 

Assemble bowls with rice, salmon, vegetables, toppings and drizzle with sriracha mayo. 

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake

from Life in the Lofthouse

serves 4-6

Ingredients:

10 oz penne pasta

1 lb boneless, skinless chicken breast, cut in 1 inch pieces

1 T ranch dressing/seasoning mix

Ranch sauce:

2 T salted butter

2 t garlic

2 T ranch dressing/seasoning mix

1/2 T flour

1 pint heavy whipping cream

1/2 c freshly grated parmesan cheese

1/4 t black pepper

Toppings:

1 c. shredded mozzarella cheese

4 slices cooked bacon, chopped

fresh chopped parsley (optional)

In a large pot of water, cook penne pasta according to package directions. Drain.  Season chicken pieces with ranch seasoning.  Spray a skillet with cooking spray and cook chicken over medium high heat until no longer pink in center, about 10-12 minutes.  Transfer to a plate, tent with foil to keep warm.  Wipe skillet clean so you can cook sauce in it.

For the ranch sauce, add butter to the skillet, melt over medium heat.  Add garlic and stir until fragrant, about 1 minutes.  Whisk in ranch seasoning and flour.  Cook for 30 seconds, whisking constantly.  Slowly whisk in heavy whipping cream.  Continue to cook and stir for one minute or until mixture starts to boil.  Remove from heat and stir in parmesan cheese until melted.  Season with pepper.  Add drained cooked pasta and cooked chicken to ranch sauce in skillet.  Stir to combine.  Pour into a greased 9x13 inch baking dish. 

Top evenly with mozzarella cheese and chopped bacon. Bake at 375 degrees, uncovered, for 20 minutes or until cheese is melted and bubbling.  Remove from oven and let cool 5-10 minutes before serving.  Serve with chopped fresh parsley if desired.

Grilled Salmon with Avocado Mango Salsa and Coconut Rice

Grilled Salmon with Avocado Mango Salsa and Coconut Rice

from Cooking Classy

serves 4

Lime Salmon:

4 (6oz) skinless salmon filets

3 T olive oil, plus more for grill

2 t lime zest

3 T fresh lime juice

3 cloves garlic, crushed

salt and pepper to taste

Coconut Rice:

1 1/2 c coconut water

1 1/4 c canned coconut milk

1 1/2 c jasmine rice, rinsed and drained well

1/2 t salt

Avocado Mango Salsa:

1 large mango, peeled and diced

3/4 c chopped red bell pepper 

1/4 c chopped fresh cilantro

1/3 c chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 T fresh lime juice

1 T olive oil

1 T. coconut water

salt and pepper to taste

For the salsa:

In a medium bowl, toss together all ingredients and season with salt and pepper to taste. Set aside for later.

For the salmon:

In a 11x17 in baking dish, whisk together oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).  Place salmon in baking dish, cover and allow to marinate in fridge 15-30 minutes, flip salmon to opposite side and mariate 15-30 minutes longer.  Preheat grill to medium high heat during last 10 minutes of marinating.  Brush grill grates with oil, place salmon on grill and grill for 3 minutes per side or until just cooked through (turn carefully as salmon will be fragile)

For the coconut rice:

While salmon is marinating, prepare coconut rice.  In a medium saucepan, bring coconut water, coconut milk, rice and salt to full boil.  Reduce heat, cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes.  Fluff with a fork and let rest 5 minutes.

Serve salmon warm with coconut rice and top with avocado mango salsa.

Sesame Noodles

Sesame Noodles

slightly adapted from Rachael Ray

serves 6-8

Ingredients:

1 lb spaghetti 

1 tablespoon olive oil

1/3 cup tahini 

2 tablespoons smooth peanut butter

2/3 cup just-boiling water

1/3 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons toasted sesame oil

1 tablespoon sugar

2 cloves garlic, grated or finely chopped

1 inch ginger, grated

1/2-1 tablespoon chili garlic sauce or Sriracha sauce, according to desired heat

To serve: seedless cucumber, carrot slices, chopped bell peppers, chopped green onion, chopped dry roasted peanuts, toasted sesame seeds, cilantro leaves. Can add any cooked meat as desired.

Directions:

Bring 6 quarts water to boil, salt water, and cook noodles to package directions. Drain and cold shock the noodles, then dress lightly with peanut oil. In a large bowl, combine sesame paste and peanut butter and thin mixture with hot water using a whisk, then stir in soy sauce, vinegar, sesame oil, sugar, garlic, ginger, and hot sauce, if using. Toss the noodles with sauce to coat evenly, then top with garnishes and serve.

Baked Tacos

Baked Tacos

from One Good Thing by Jillee

Serves 8-10

2 lbs ground beef

1 (15 oz) can refried beans

1 (15 oz) can tomato sauce

2-3 T taco seasoning (or one packet)

1-2 c shredded cheddar cheese

16-20 hard taco shells

Toppings as desired: salsa, sour cream, cilantro, guacamole, cilantro

Brown ground beef and drain off any fat. Add beans, tomato sauce and taco seasoning and mix well.  Spoon beef mixture into shells and line up in a 9x13 pan. Add cheese to the top of the filled tacos.  Bake at 400 degrees for 10-12 minutes.  Add taco toppings as desired. 

Beef and Broccoli Ramen Stir Fry

Beef and Broccoli Ramen Stir Fry

from Mary's Whole Life

Serves 4

Stir Fry Sauce:

1/2 c coconut aminos

2 t sesame oil

2 t rice vinegar

1 t garlic powder

1 t ground ginger

1/2 t crushed red pepper flakes (1/4 t for less spice)

1 t arrowroot powder (or cornstarch)

4 blocks Lotus Foods rice ramen noodles (or 12 oz. thin noodles)

1 T sesame oil

1 lb ground beef

2 c broccoli florets

1/2 c water

salt, to taste

chopped green onions (for garnish, if desired)

Whisk together sauce ingredient and set aside.  Cook ramen noodles according to package direction, drain, rinse with cold water and set aside. While the water for the noodles comes to a boil, heat the oil in a large saute pan over medium heat. Add the ground beef along with a pinch of salt. Cook it for 5-7 minutes until browned and cooked through. Remove the beef using a slotted spoon and set it aside on a plate. Add the broccoli to the pan along with the 1/2 cup of water. Cover the pan and let the broccoli steam for 3-4 minutes until it is crisp tender. Add the ground beef back to the pan along with the cooked ramen noodles. Add the stir fry sauce and toss everything together over medium heat for 1-2 minutes until heated through and the sauce thickens a bit. Serve with extra red pepper flakes and green onions on top, if desired. 

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Corn Queso Dip

 Corn Queso Dip

32 oz frozen corn

2/3 c. mayonnaise

2/3 c. sour cream

8 oz queso fresco, crumbled and divided

1 1/2 t. chili powder, divided

1 t. garlic powder

1/2 t. salt

3 T. cilantro, chopped

juice from 1 lime

Mix together corn (no need to defrost), mayo, sour cream, 4 oz. queso fresco, 1 t. chili powder, garlic powder, salt.  Spread mixture into a greased 9x13 casserole dish.  Sprinkle with remaining 1/2 t. chili powder.  Bake at 350 degrees until bubbly, about 30 minutes if corn was frozen.  Remove from oven and while still hot, sprinkle with remaining cheese, cilantro and fresh lime juice.  Serve warm with torilla chips.