Garden Vegetable Medley

Pin It My parents have an awesome garden and they are very generous with sharing their vegetables with me.  All of the veggies, except the mushrooms came from their garden for this dish.  This is a simple substitute for your usual vegetable at dinner.  It also looks pretty on your plate.  You could use any vegetables that you have in you fridge or that you grab from the farmer's market.  I think eggplant or asparagus would be an excellent addition.

Garden Vegetable Medley
1/2 lb fresh green beans, trimmed an cut in half
1/2 white onion, thinly sliced
1 green pepper, thinly sliced
1 cup cherry tomatoes, sliced in half
1 small summer squash, thinly sliced
1/3 cup sliced mushrooms
1 Tbsp minced garlic
1-2 Tbsp olive oil
salt and pepper

1. In a large skillet heat olive oil.
2. Add veggies and garlic and saute until tender, about 5 minutes.
3. Season with salt and pepper.

Weeknight Chili

Pin It It's finally starting to look and feel like fall!  I'm so excited to light my fall scented candles and wear long pants and sweaters again.  Fall also means it's time for chili!  I love making a big pot of chili on rainy weekend days.  It's just so comforting and there are always leftovers for lunch during the week.  I call this recipe weeknight chili though because it is so simple and fast that it makes a great weeknight dinner during the cool months.

Weeknight Chili
1 lb ground beef
1 large yellow onion, diced
1 Tbsp minced garlic
1 can chili beans
1 can chili tomatoes
1 large can crushed tomatoes
1 cup water
1 packet chili seasoning
2 tsp white sugar

1. In a large soup pot brown ground beef with the onions and garlic.  Drain grease and return meat to the pot.
2. Add beans, tomatoes, water, seasoning and sugar.  Stir well.
3. Bring to a boil then reduce to a simmer.  Let simmer for at least 30 minutes. 
4. Serve with shredded cheddar, sour cream and green onions.
**I think this gets better the longer you can let it simmer.  It's great after 30 mintues, but fabulous after an hour**

Garden Vegetable Quinoa

Pin It I'm always looking for interesting side dishes for dinner.  While I do love baked potatoes and pasta, I get bored.  I had a box of quinoa and had just gone to the farmer's market and inspiration struck.  I chopped up some veggies and tossed them with quinoa.  Simple, delicious and healthy.  Use any fresh vegetables that you have on hand.  Next time I make this I plan on adding some asparagus, squash and eggplant.   A great summer side dish!

Garden Vegetable Quinoa
1 cup uncooked quinoa, cooked according to package directions
2 cups diced fresh vegetables (I used onions, peppers and cherry tomatoes)
olive oil
garlic powder
salt and pepper

1. Cook quinoa according to package directions and set aside.
2. Heat a drizzle of olive oil in a skillet over medium high heat.  Saute vegetables for 3-5 minutes or until starting to get tender. 
3. Season veggies with salt, pepper and garlic.
4. Stir quinoa in with veggies.  Allow to cook for about 3 minutes or until quinoa is heated through and flavors combine.

Southwest Chipotle Salmon Salad

Pin It It's summer and that means cool lunches.  This is a healthy lunch that packs a ton of veggies.  I made this with salmon because I had a lone salmon fillet in my freezer, but feel free to substitute chicken or shrimp.  I enjoyed this on top of a bed of lettuce for a fancy salad, but you could easily eat it as a complete light meal.  Enjoy!

Southwest Chipotle Salmon Salad
**serves 2 for a light lunch
Dressing:
1/2 cup light sour cream
1 Tbsp ground chipotle (or to taste, can be spicy!)
1 tsp ground cumin
1 tsp ground corriander
juice of 1/2 a lime

Salad:
1 salmon fillet, grilled and diced
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1 cup southwest blend frozen veggies (corn, black beans, onions and peppers)
1/2 red pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1/2 a lime
1/3 cup queso fresco, crumbled

Lettuce of your choice, chopped (optional)

1. Mix all dressing ingredients in a bowl and set aside.
2. In a medium sized bowl combine tomatoes, avocado, veggies, pepper.  Stir in salmon and cilantro.  Squeeze lime juice on top.
3. Pour dressing over veggie mixture and stir gently.  Crumble cheese on top.
4. Serve over lettuce or alone.  Sprinkle with extra cilantro and cheese if needed.

Southwest Dr. Pepper Beef Quinoa Salad

Pin It I had some leftover Dr. Pepper beef and wasn't really in the mood for tacos again.  I bought quinoa for the first time and decided to make a summer lunch salad.  I was a little worried that the quinoa would take forever to cook and would be too grainy and healthy tasting, however, I was pleasantly surprised.  It worked perfect in this salad!  I also had some leftover queso fresco so that got thrown in too.  It's amazing what you can make out of leftovers! 

I'm also participating in some awesome blog sharing events. Check out all of the links at Six Sisters' Stuff and Life as a Lofthouse! All bloggers can share some of their favorite posts. There are some amazing ideas on both of these sites!

Southwest Dr. Pepper Quinoa Salad
1 cup quinoa, uncooked
1 cup Dr. Pepper beef, with juices
1 avocado, diced
1/2 cup grape tomatoes, halved
1 cup southwest blend frozen veggies, thawed (mixture of black beans, corn, onions and peppers)
1/2 red pepper, diced
juice of 1 lime
1/2 cup queso fresco, crumbled

1. Cook quinoa according to package directions.  Allow to cool before mixing with other ingredients.
2. While quinoa is cooking chop your veggies and add to a bowl with beef and lime juice.
3. When quinoa cools stir in with veggies and top with crumbled cheese.  Refrigerate until ready to serve.

Mexican Rice

Pin It This is one of my go-to, one pot wonder weeknight meals.  It takes under 30 minutes to make and it makes enough to feed a crowd so you have guaranteed lunch leftovers for a few days.  It also uses ingredients that I usually have on hand so I can whip it up quick.  Hope you enjoy it as much as we do :)

Mexican Rice
1 lb ground beef
1 box Spanish rice mix
1 can diced tomatoes with green chiles, undrained
1 can corn, drained
1 can black beans, rinsed and drained
3/4 cup shredded Mexican cheese
sour cream
taco sauce
green onions

1. In a large skillet brown ground beef.  Drain and set aside.
2. In the same skillet cook rice according to box directions, using the can of tomatoes with chiles.
3. When rice is done add corn, beans and beef.  Stir to mix.  Flatten the top of the mixture and sprinkle with cheese.  Cover to let the cheese melt.
4. Serve with sour cream, taco sauce and green onions.

Santa Fe Chicken Burritos

Pin It I found this recipe on Skinny Taste a while ago, but never got around to making it.  Well this week I had Reading Night at school and needed a low maintenance meal.  I happened to have all of the ingredients on hand.  You literally pour everything into your trusty crock pot and come home to a wonderful, fully cooked mexican meal.  I will definitley be making this gem again.  It is so versatile.  I made burritos for dinner and then made nachos for lunch the next day.  This would also be great served over rice.  There are endless possibilities.  Let me know your ideas!

1 1/2 pounds boneless, skinless chicken breast (about 3 large pieces)
1 onion, diced
1 can diced tomatoes with mild green chilies
1 can black beans, rinsed and drained
1 can corn, drained
1 cup chicken broth
3 green onions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp chipotle powder
1 4 oz can diced jalepenos (optional)
dash of hot sauce (to tasste)

1. Pour all ingredients, except chicken, in a lined crock pot.  Stir to mix.  Place chicken on top of veggie mixture.
2. Cook on low for 6-8 hours or high for 3-5 hours.
3. 30 minutes before serving, remove chicken and shred.  Return chicken to crock pot for remaining time.
4. Serve wrapped in tortillas with your favorite fixings.  For these I used a little Mexican rice, shredded cheese, sour cream and hot sauce.

The creation straight from the crock pot.

Chicken Tortilla Soup

Pin It With all of the Thanksgiving gatherings this past week I am sick of eating turkey, mashed potatoes, stuffing and gravy.  My tastebuds need a wake up with some new flavors.  That's why I decided to make some chicken tortilla soup.  This makes a large pot full of soup so invite a crowd over or be prepared for delicious leftovers for days to come.

Chicken Tortilla Soup
1 red onion, chopped
3 cloves garlic, minced
1 T olive oil
2 tsp chili powder
1/2 tsp cumin
1 28 oz can crushed tomatoes
1 can chicken broth
1 c water
1 can corn, drained
1 can white hominy, drained
1 can black beans, rinsed and drained
1 can fire roasted tomatoes
juice of 1 lime
3 T green chiles, more or less to taste
2 boneless skinless chicken breasts, cooked and shredded
4 corn tortillas, cut into strips
sour cream
shredded cheddar
cilantro, chopped

1. In a large soup ot saute onions and garlic in olive oil until soft.  Stir in chili powder, cumin, crushed tomatoes, broth and water.  Bring to a boil.
2. Add corn, beans, tomatoes, hominy, green chiles, chicken and lime juice.  Bring to a boil and simmer for at least 20 minutes or up to an hour.
3. Just before serving, stir in the tortilla strips.  Serve with sour cream, chopped cilantro and shredded cheese.

Meat Lovers Lasagna

Pin It My huband loves meat.  The more meat the better.  I on the other hand prefer a variety of flavors and textures in my foods.  Veggie lasagna is my fave.  This recipe was my first attempt at no boil noodles and I am now converted.  They are so simple and save you tons of time.  I thought they might be gummy or hard, but they tasted just like regular boiled noodles.  This can also be made the night before and just heated before dinner the next day.  Leftovers store really well. 

Meat Lovers Lasagna
**makes a 2 qt, 7 x 11 baking dish**
1 pkg no boil lasagna noodles (I used Barilla)
1 lb ground beef
1/2 lb ground italian sausage, hot or mild
1 cup ricotta cheese, rediced fat is fine
1 1/2 cups shredded mozzerella cheese
1 can Italian style diced tomatoes, drained
1 large can tomato sauce

1. Preheat oven to 375 degrees.
2. Brown ad crumble beef and sausage in a large skillet.  Drain and return meat to skillet.
3. Add tomatoes and sauce.  Heat through.
4. Spread 1/2 c meat sauce on bottom of 7 x 11 baking dish.
5. Add a layer of lasagna noodles, spread 1/3 ricotta cheese on noodles, pour meat sauce to cover cheese, sprinkle with mozzerella.  Repeat until you have 3 layers.  End with mozzerella on top.
6. Cover with foil and bake for 45 minutes or until bubbling.

Creamy Tomato Soup with Asiago Garlic Croutons

Pin It

I absolutely love Panera Bread's Creamy Tomato Soup woth Asiago Croutons.  It is one of my favorite fall flavors.  However, my budget and my waistline don't allow me to have this delicious dish as much as I would like.  I stumbled across a tomato soup recipe at Smitten Kitchen and it inspired me to add some cream and oregano to recreate my beloved soup.  It's not exact, but pretty darn close and a lot healthier too!

Creamy Tomato Soup
3 pounds plum or roma tomatoes
2 T olive oil
salt and pepper
4 cloves garlic
1/4 tsp dried oregano
1/2 tsp crushed red pepper flakes (I like mine spicy, adjust to your taste)
1/2 cup fat free half and half (regular half and half works too)
2 cups chicken stock

1. Preheat oven to 400 degrees.
2. Slice tomatoes in half and arrange on a foil covered sheet pan.  Drizzle with olive oil and generously season with salt and pepper.
3. Wrap garlic in foil and place on pan with tomatoes.
4. Roast tomatoes for approximately 1 hour or until tender and starting to brown and shrink.  Cool slightly.
5. Unwrap garlic pounch and squeeze garlic into a food processor with tomatoes.  Pulse until it forms a chunky puree.
6. Pour puree into a large pot.  Add oregano, red pepper, half and half and chicken stock.  Simmer for 25 minutes or more.  Salt and pepper to taste.

Asiago Garlic Croutons
2 cups cubed asiago cheese ciabatta bread (I found mine at my local store, any type of french bread would do though)
2 T roated garlic oil (I use Wildtree brand)

1. Preheat oven to 400 degrees.
2. Place bread on a foil lined cookie sheet.
3. Drizzle with oil and toss to coat.
4. Bake 15 minutes, turing occassionally, or until golden brown.