Hearty Bean and Kielbasa Soup

This soup is so yummy!  It has the perfect combination of color, flavor and texture.  It is very hearty and filling and delicious on a cold day. 

Hearty Bean and Kielbasa Soup
Makes about 6 servings (1 3/4 c.)

1 c. baby carrots, chopped
1 1/2 c. chopped onion
2 garlic cloves, minced
2 t. garlic paste
16 oz. Hillshire Farms Polska Kielbasa, cut into small pieces
5 c. fat free, less sodium Swanson's chicken broth
1/2 t. dried Italian Seasoning
1/4 t. black pepper
2 cans (15.8 oz.) Great Northern beans, drained and rinsed
1 (6 oz.) bag fresh baby spinach leaves

Heat a large pan over medium high heat.  Add carrots, onion, minced garlic, garlic paste and kielbasa; saute 3 minutes, stirring occasionally.  Reduce heat to medium and cook 5 minutes.  Add broth, Italian seasoning, pepper and beans.  Simmer 5 minutes.

Place 2 1/2 c. of the soup in a blender and process until smooth.  Return the purred mixture to the pan.  Simmer and additional 5 minutes.

Add the spinach, stirring until it wilts.

This soup freezes well.

Energy Bites

These are super simple and super delish.  They are the perfect quick and healthy snack.  My kids gobble them right up and don't seem to mind that they are good for them.  Yay!

Energy Bites

1 c. old fashioned oatmeal
1/2 c. peanut (or other nut) butter without sugar
1/3 c. honey (preferably raw)
1 c. raw coconut flakes
1/2 c. ground flax
1/2 c. mini semi-sweet chocolate chips
1 t. vanilla

Mix all until well incorporated and let chill in the fridge for 30 minutes.  Then roll into 1-inch size balls.  If it seems too dry, add more peanut butter and/or honey.  Store in an airtight container for up to one week. 

Black Bean and Sweet Potato Burritos

These were so good!  I know it's hard to believe that given the title.....and I think my mother-in-law thought I was a bit crazy when I told her I was making these for dinner but they were better than I expected.  Also better than my kids expected (which is really an endorsement!) because 3 out of 4 ate them without dying :).  Try them, you'll like them.

Black Bean and Sweet Potato Burritos

Yield: 8-10 burritos 

from Mel's Kitchen Cafe

Ingredients

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.

Grandma's Banana Bread (Updated)

I grew up on this banana bread.  My mom made it whenever there were overripe bananas to be had but the original recipe came from my grandma.  I've always loved this banana bread both because it's delicious but also because it reminds me of childhood and my mom and grandma.  Recently, however, I tried to update it a bit from it's original form to cut back on the amount of butter and sugar.  As it is now written, the recipe has half the amount of butter and a quarter less sugar than the original. I think it turned out really well without sacrificing the original flavor.  This is how I make it all the time now.  Delicious!

Banana Bread
1 loaf

1/4 c. butter
1/4 c. applesauce (or 2 T. non-fat plain greek yogurt)
3/4 c. sugar
2 eggs (or 1/2 c. egg substitute)
1 t. soda dissolved in 1 T. sour milk
3 ripe bananas
2 c. flour
1/2 t. baking powder
pinch of salt

Cream butter and applesauce and then add in sugar.  Beat in eggs and the soda dissolved in sour milk.  Finely mash the bananas and add to the mixture.  Add remaining dry ingredients and combine.  Pour into a bread loaf pan sprayed with non-stick cooking spray.  Bake at 350 degrees for 1 hour.

Ham and Cheese Puff Pastry Pie
serves 6
from Joy the Baker

1 package (2 sheets) all-butter puff pastry, defrosted but still cold
1 large egg, beaten
1/4 cup whole grain mustard
1/2 pound thinly sliced Black Forest Ham
1/4 to 1/2 pound Gruyere cheese, sliced (depending on how much cheese you like)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Line a baking sheet, or round pizza pan with parchment paper.  Set aside.
Unfold or unroll one sheet of puff pastry on a lightly floured surface.  Gently roll with a rolling pin until each side is increased by about 1/2-inch.  This is just a light rolling.  Place the  pastry on the prepared baking sheet.
Brush pastry, from edge to edge with egg wash.  Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry.  Layer on ham slices.  Top with sliced cheese.
Gently roll out the second piece of puff pastry.  Layer on top of the ham and cheese pastry.  Press the edges together with your fingers.  Gently fold about 1/2-inch of the edges over, creating and thick crust.  Press with the tines of a fork.  Dip the fork in flour if the fork sticks to the puff pastry during pressing.
Brush with egg wash from edge to edge.  Use a sharp knife to cut three venting holes through the top pastry.
Bake for 20 to 25 minutes or until puffed and golden brown.  Allow to cool for 10 minutes before serving.  Serve warm.

Stuffed Peppers with Ground Beef and Rice

This is hands down the best stuffed pepper recipe I've tried.  Yummy and healthy!

Stuffed Peppers with Ground Beef and Rice
Serves 6

4 bell peppers, halved
1 T. butter
1 T. olive oil
1/2 c. green pepper
1/2 c. onion, chopped
1/2 c. celery, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
1 t. oregano
1/2 t. basil
2 t. salt, divided
1/2 t. pepper, divided
1 egg, lightly beaten
1 1/2 t. Worcetershire sauce
1 1/2 lbs. lean ground beef (or ground turkey), uncooked
1 1/2 c. rice, cooked
1/2 c. shredded cheddar cheese

Cut tops off peppers; remove seeds and membranes.  Chop edible part of tops and set aside.  Rinse peppers and place in a large pot; cover with salted water.  Bring to a boil; reduce heat, cover and simmer for 5 minutes.  Drain peppers and set aside.

Heat olive oil and butter in a large skillet.  Saute chopped green pepper (from tops), onion and celery for 5 minutes or until tender.  Add tomatoes, sauce, garlic, oregano, basil, 1 t. salt and 1/4 t. pepper.  Simmer for 10 minutes.

In a large mixing bowl, combine egg with 1 t. salt, 1/4 t. pepper and Worcestershire cause.  Gently stir to blend; add ground beef, cooked rice, and 1 c. of the tomato mixture.  Mix well.  Stuff peppers with meat mixture and place in a baking dish.  Pour remaining tomato mixture over peppers.  Bake at 350 degrees for 55-65 minutes.  If desired, top peppers with cheese just before finished cooking. 

Turkey Tetrazzini

Perfect for leftover turkey after Thanksgiving!

Turkey Tetrazzini

8 oz. spaghetti, broken in pieces
5 T. butter
6 T. flour
3 c. chicken or turkey broth
1 c. light cream
1 t. salt
pepper
4 oz. canned mushrooms, undrained
5 T. minced green pepper
3 c. cooked turkey
1/2 c. grated parmesan cheese
1/2 c. shredded cheddar cheese

Cook spaghetti according to package directions, drain and set aside.  Melt butter in a medium saucepan.  Add flour and whisk until smooth, simmering for 1 minute.  Add chicken broth, cream, salt and pepper.  Bring to a boil and simmer until thickened.  Add mushrooms, peppers, turkey and cooked spaghetti to white sauce.  Spread mixture in a 9x13 baking dish.  Top with cheeses.  Bake at 350 degrees for 30 minutes.  Serves 8-10.