Sweet & Savory Butternut Squash Soup

This soup takes a little bit of time but is worth it! It is warm and comforting on a chilly fall day. The cheese in the soup is optional but it truly adds a creamy, salty savoriness.

Serves 6-8

Approximately 2lbs of Butternut Squash, cut into pieces 

2 Tbsps Butter  

1 Medium Yellow or White Onion, diced 

14 Oz Can of Low Sodium Chicken Broth

1/2 Cup Skim Milk

1/2 Cup Half and Half or Cream

2 Oz Asiago Cheese, shredded 

Additional Cheese as Topping (optional)

Bring a pot of water to boil and add the squash, cooking covered until fork tender. It should take about 10 minutes depending on the size of the peices. 

While squash cooks, melt butter in a nice sized soup pot. Add the onion and cook until soft, about 5 minutes. Once squash is cooked, drain and add squash to onion and butter. Use a potato masher and smash up the squash. Add the chicken broth and bring mixture to a simmer. Simmer for about 10 minutes.

Finally add cream, milk and cheese to mixture. I recommend keeping the dairy out while soup is simmering so it is not super cold when you add it! Stir to combine and mix cheese so it melts. Once all mixed you are ready to serve! Top with a sprinkle of cheese if you like!

Meatball Stroganoff

I have tried to get my kids to eat beef stroganoff and usually fail.  They play with the beef and eat the mushrooms and a few noodles.  My husband loves beef stroganoff so I could not just toss the recipe.  I figured the one meat my kids always eat are turkey meatballs so why not substitute meatballs for beef?  I also added a little asiago cheese to the sauce.  What a difference small substitutions made!  Everyone had two helpings!

Serves 6-8

Turkey Meatballs (I always need more than a dozen with my crew, use what you need!)
1 Yellow or White Onion, diced
2 8oz Packages of Baby Bella Mushrooms
14oz Can of Low Sodium Beef Broth
1 Package of Egg Noodles
2 Tsps Dijon Mustard
8oz Lite Sour Cream
2oz Asiago Cheese, shredded

In a slow cooker or sauté pan place a little bit of olive oil, meatballs, onion and mushrooms.  Let onions and mushrooms soften, about five minutes on medium heat, and then add the beef broth.  If using a slow cooker, set to low and cook for 3-5 hours.  If cooking stovetop, sauté on medium low until meatballs are cooked through.

When nearly ready to serve, bring a pot of salted water to boil and cook egg noodles according to package instructions. Remove the meatballs from the slow cooker or pan and add the mustard, sour cream and cheese.  Stir to mix well, whisk is even better.  When sauce is mixed well, add meatballs back in and stir.  Drain noodles when cooked and add to meatball mix.  Toss to coat well and serve!

Vegetable Soup with Chicken Sausage

This recipe was born because I had tomatoes, peppers, and celery I needed to use.  I also had some chicken sausage in the freezer to use, but this recipe could easily be vegetarian too.  We like a thicker soup so I used two cans of tomato paste, but one can is plenty for a thinner soup.  My two year old is very picky and she ate 3 bowls!

Serves 6

1-2 Tbsps Olive Oil
4 Stalks of Celery, halved and sliced
1 Medium Onion, diced
4 Carrots, peeled and sliced
6 Tomatoes, sliced in half (cherry or grape tomatoes work too and if fresh tomatoes are not an option than a can of diced tomatoes could work too)
1 Pepper, seeded and diced
1lb Chicken Sausage, cut into bite sized pieces
1-2 Tsps Garlic Powder
1 Carton of Vegetable Stock or Chicken Stock
10oz Package of Frozen Squash, thawed
2 6oz Cans of Tomato Paste
1/2 lb of Ditalini Pasta

Place olive oil, celery, onion, carrots, tomatoes and pepper into multicooker set to sauté or in a large sauté pan on the stove set to medium heat.  Let the veggies soften for a couple of minutes and add the sausage and garlic powder.  Let sausage start to brown slightly.  If using the multicooker, switch to slow cooker setting now or pour contents into a slow cooker.  Add the stock and squash.  Let soup slow cook for 3-5 hours on low. 

About a half hour before serving, turn slow cooker to high and add the tomato paste.  When bubbling nicely, add the ditalini and give the soup a quick stir.  The pasta will cook in about 10 minutes in the slow cooker.  Serve soup with a sprinkle of Parmesan cheese.

Slow Roasted Tomatoes

I must confess that I am not huge tomato fan.  I love tomato sauce but I have never just eaten a tomato.  My husband can eat them off the vine in our garden, but not me. This recipe for slow roasting them is the closest I come to eating a tomato.  These roasted tomatoes are delicious.  They are a little juicy and very sweet.  You can eat them as is or with toast (garlic bread is even better)!

2 Pints of Cherry Tomatoes (or grape tomatoes)
Olive Oil
Dried Thyme
Parmesan Cheese

Slice all the tomatoes in half and place in a bowl.  Drizzle with some olive oil, a tablespoon or two, and sprinkle with salt and pepper.  Sprinkle with some dried thyme, about a teaspoon, and some Parmesan cheese, however much or little you like.  Toss to coat all the tomatoes and then place them on a greased baking sheet with the cut side up.

Roast tomatoes in a 275 degree oven for about two hours.  Enjoy right away warm or at room temperature!

Garlicky Tilapia & Swiss Chard

My neighbors have an abundance of Swiss chard growing in their garden so I decided to try it as a bed for some garlicky tilapia and it was delicious!  The Swiss chard absorbs the garlic flavor wonderfully!

Serves 4

A Healthy Bunch of Swiss Chard, cleaned and stems removed
Olive Oil
4 Tilapia Fillets
1 Pint Grape Tomatoes
4 Cloves of Garlic
1-2 Tsps Dried Thyme

Spray a large baking pan with Pam (nonstick cooking spray) and cover with Swiss chard.  Sprinkle some olive oil and salt and pepper over the chard.  Place tilapia fillets over bed of Swiss chard and sprinkle with salt and pepper.  Pour tomatoes over tilapia.

In a small separate bowl use a microplane to grate the garlic into the bowl. Add thyme and about a 1/4 cup of olive oil and whisk to mix well.  Pour garlic mixture over the tilapia.

Bake in a 400 degree preheated oven for about twenty minutes until fish is cooked through and chard is cooked down.

Balsamic Onions

I think it is often forgotten that onions are a healthy vegetable that can stand alone as a delicious side dish.  These are especially delicious when served with meat and potatoes.  I personally love them as my topping to mashed potatoes!  Not to mention, they are easy to make!

Serves 4-6 (as a side dish)

4-5 Small to Medium Yellow or White Onions, peeled and quartered
1/4 Cup Olive Oil
2 Tbsps Low Sodium Soy Sauce
2 Tbsps Sugar
1/3 Cup Balsamic Vinegar
Black Pepper

In a bowl or Ziplock bag, place the onions, olive oil, soy sauce, sugar, balsamic vinegar, and pepper to taste.  Mix around well so all the onions are coated.  If time is short, you can roast them right away, but honestly, they taste so much better if you let the onions marinate in the fridge for at least an hour.

When ready, place onions in an oven safe dish and roast the onions in 400 degree oven for 45 minutes to an hour.  You will know they are done when onions are tender and balsamic mix is reduced and a little syrupy.

Kale Chips

I will be honest: I did not photograph the kale chips.  They are just not pretty and in fact, a little scary looking.  But boy, are they salty and delicious!  Looks aside, please try them!  A delicious way to eat a vegetable is when it is crispy and salty!  Just ignore how green the chips are!

I cheat and by the bag of nice cleaned kale but you can also buy a bunch and pull the leaves off. You certainly do not want the stems!  They do not get crispy and they taste bitter!

Place the cleaned kale in a nice big bowl and top with a tablespoon or two of olive oil.  Toss to coat and then sprinkle with some nice sea salt.

Spread kale out in a single layer on a baking sheet (or two if necessary).

Roast at 400 for 15-20 minutes until yummy and crispy.

I recommend eating the day it is prepared as that is when it tastes the best!