Roasted Vegetable Soup

Real prep time: 30 minutes
Cook time: 45 minutes
Serves: 6
Side dish suggestions: Brown rice, applesauce

Supplies:

• Baking sheet
• Cutting board
• Soup pot
• Small pot or rice cooker

From the fridge:

• 1 lb. asparagus, ends snapped and chopped in 1-inch chunks
• 2 medium zucchini, sliced in 1/2 inch rounds
• 2 medium carrots, sliced in 1/2 inch rounds on diagonal
• 1 red bell pepper, chopped
• Meat from rotisserie chicken, optional

From the pantry:

• 1 tbl basil
• 1 tbl olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 4 c chicken broth
• 28 oz diced tomatoes
• 1 c brown rice

Preparation:

1. Preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.
2. Cook rice according to package directions.
3. In a large bowl, combine vegetables, olive oil, salt, and black pepper. Toss to coat. Transfer to baking sheet and roast for 20 minutes.
4. In a large pot, combine broth, tomatoes, and basil (and chicken, if using). Bring to boil. Add vegetables, reduce heat to medium, and simmer for 5 minutes.
5. Scoop rice into bowls and ladle soup over rice.

This one-pot dinner is so healthy and yummy. It is great on a rainy day. It is modified from Robin Miller's Quick Fix Meals cookbook. I have frozen this (without the rice) and it reheats nicely.

Roasted Cauliflower

Real prep time: 5-7 minutes
Cook time: 8-12 minutes
Serves: 6-8
Side dish suggestions: It is a side dish! :)

Supplies:
Mixing Bowl
Mixing Spoon
Foil
Jelly Roll Pan

From the freezer:


From the pantry:
Olive Oil
Garlic Powder
Salt
Pepper
Cooking Spray

Fresh Ingredients:
1 Head of Cauliflower

Preparation:
Wash and chop cauliflower into smallish "trees". Put in mixing bowl and drizzle with olive oil, garlic powder, salt and pepper to coat. Mix well. Cover jelly roll pan with foil and spray with cooking spray. Spread cauliflower out on foil. Roast at 425 for 8-12 mins. until desired doneness.

Extra info...

Honey Roasted Peanut Salad

Real prep time: 15 minutes
Cook time: 90 seconds
Serves: 8
Side dish suggestions: This is a side dish!

Supplies:
• Cutting Board
• Knife
• Small Sauce Pan
• Small Whisk
• Salad Bowl
• Tongs

From the freezer:
• None

From the pantry:
• 1/3 C. Sugar
• 1/3 C. Red Wine Vinegar
• 1/3 C. Vegetable Oil (Don’t use Olive)
• Honey Roasted Peanuts

Fresh:
• 1 Red Bell Pepper
• Green Onion
• Apple Chunks or Mandarin Orange Slices
• Chopped Carrots
• Mixed Greens

Preparation:
1. Bring sugar and red wine vinegar to a boil for about 60 seconds, stirring constantly. Remove from heat and let cool completely.
2. Wash greens, chop fruits and veggies. Throw it all in a salad bowl. Add honey roasted peanuts.
3. When sugar/red wine vinegar mix is completely cooled, stir in vegetable oil. Mix well and pour over salad. Toss well and serve immediately. Enjoy!

Whole Wheat Pizza

Real prep time: 25 minutes, including adding toppings
Bake time: 20 minutes
Serves: 8
Side dish suggestions: fresh vegetables, Caesar salad

Supplies:

• Pizza stone, pizza pan, or large baking sheet

From the pantry:

• 1 1/4 c whole wheat flour
• 1/4 c cornmeal
• 1 tbl olive oil
• 1/4 tsp salt
• 1 1/2 tsp gluten, optional
• 1 tsp sugar
• 1 1/4 tsp yeast

Fresh or from the freezer:

• Your choice pizza toppings, sauce, and cheese

(Pizza shown with Ragu pizza sauce, mozzarella cheese, turkey pepperoni, turkey sausage, and black olives.)

Preparation:

1. Add yeast, sugar, and 1/2 c warm water to bowl. Let stand 5 minutes. Preheat oven to 425 degrees. (Measure out the other ingredients while you're waiting!)
2. Add remaining crust ingredients and knead dough until well blended. Let stand 10 minutes. (Prepare pizza toppings while you're waiting!)
3. Roll out dough to 12" pizza crust. Dough will be thin. Move dough to baking sheet. Add toppings. Stop and refrigerate here until ready to bake.
4. Bake for 18-20 minutes on lower rack in the oven. Slice into eighths. Serve hot.

Approx. calories: 75 calories crust only, or 325 calories with toppings as shown

Fast Fiesta Soup

Real prep time: 5 minutes
Cook time: 5-20 minutes
Serves: 4 medium bowls
Side dish suggestions: corn muffins or cheese quesadillas, green salad

Supplies:

• Can opener
• One medium pot

From the pantry:

• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can diced tomatoes and green chilies
• 1 can (5.5 oz) V8 juice

Preparation:

1. Dump all ingredients into pot.
2. Heat through and serve.

*Also great topped with shredded cheese and sour cream... but then it's not so healthy!
Approx calories: 200 per serving