Sausage and Tortellini Soup

Real prep time: 30 minutes
Cook time: 60-75 minutes
Serves: 6-8
Side dish suggestions: Muffins or Biscuits, Green Salad, or Fruit

Supplies:
Stock Pot
Cutting Board
Knife

From the freezer:


From the pantry:
1 Cup Chopped Onion
2 Cloves Garlic (or 2 spoonfuls of jarred, minced garlic)
5 Cups Beef Broth
8oz Tomato Paste
4 Cups Canned, Diced Tomatoes
3 T. Parsley
1/2 t. Basil
1/2 t. Oregeno

Fresh Ingredients:
1 lb Little Smokies Cocktail Weenies
1 Cup Chopped Carrots
1/2 Cup Chopped Zucchini
1 Cup Chopped Green Pepper
8-16 oz. Cheese Tortellini
Parmessan Cheese for garnish

Preparation:
Add all ingredients except zucchini, tortellini, and green pepper in a stock pot. Simmer 30mins. Add zucchini, tortellini, and green pepper and cook for 30-45 mins. Serve with parmessan cheese.

Extra info...
Throw everything in the slow cooker except carrots, zucchini, tortellini, and green pepper until 30-45 mins. before serving.

Tortilla Soup

Real prep time: 5 minutes
Cook time: 25-30 minutes
Serves: 6-8
Side dish suggestions: Fruit or green salad

Supplies:
Stock Pot
Can Opener
Stirring Spoon

From the freezer:
1lb. Ground Turkey

From the pantry:
2 Cans Chicken with Rice Soup
2 Cans Corn
2 Cans Chicken Broth
1-1.5 Cups Salsa
Tortilla Chips

Fresh Ingredients:
Shredded Cheese

Preparation:
Cook ground turkey in the stock pot until cooked through. Drain if needed. Add the chicken broth, the corn (juice and all), the salsa, and the chicken and rice soup (with the water for each can as it calls for on the side of the can) and heat thoroughly.

To serve, put tortilla chips in the bottom of a soup bowl (crunched up or whole depending on your tastes). Spoon soup over the top and garnish with shredded cheese. Enjoy!

Extra info...
Other optional garnishes-sour cream, chopped onion, avocado, etc. Be creative!

The original recipe called for cooked, cubed chicken instead of ground turkey but I find the turkey saves me time and tastes better!

Spicy Chicken Noodles

Real prep time: 25 minutes (includes cooking the noodles)
Cook time: 10 minutes
Serves: 4
Side dish suggestions: chinese broccoli, broccoli, red pepper slices

Supplies:
wok or nonstick frying pan

From the freezer:
1 lb. ground chicken

From the pantry:
2 T. oil
2 T. sweet bean sauce
2 T. hot soy bean paste (omit if you don't like heat)
2 T. soy sauce
2 T. hoisin sause
1 T. sugar
1/2 c. soup stock
1/2 t. salt
cornstarch and water to thicken
1/2 lb. noodles, boiled and rinsed in hot water, drained
chili oil (optional)
hot pepper (optional)

Fresh:
2 cloves garlic, minced
1 T. ginger, minced
1 small onion, diced
2 green onions, chopped
Chinese parsley (optional)

Preparation:
Cook noodles per directions on package.
While noodles are cooking, mince the garlic, mince the ginger, dice the onion and chop the green onion. Mix all sauces/pastes, chicken stock, soy souce, sugar and salt. In a small dish, combine cornstarch and water. Set everything aside.

Heat wok, add oil, and fry garlic and ginger for 30 seconds. Add chicken and stir fry until cooked through. Add onion, and sauce mix to the pan. Bring mixture to a boil and thicken with cornstarch mixture. Serve over hot noodles. Toss in green onions. Serve with hot pepper, chili oil, chopped Chinese parsley.

Extra info...
I picked this recipe card up from Uwajimaya and our dinner was awesome. We do a lot of Asian style cooking, so I had quite a few of the ingredients on hand. However, I also modified a ton. I didn't have Chinese parsley, so I skipped it. I don't know what "hot pepper" means here, so I skipped it. I also skipped the hot soy bean paste because I didn't want it to be too spicy for the kids. We have some Sriracha hot sauce in the fridge, so the adults used that. I also happened to have a package of Chinese noodles, which were great. You could substitute spaghetti, but I don't think it would be quite as good.

When I cook like this, I often pay more attention to the process than the exact ingredients, and I think this recipe is very flexible. The end product was delicious!

Egg and Sausage Casserole

Real prep time: 20 minutes
Cook time: 45-60 minutes
Serves: 6-8
Side dish suggestions: Fruit

Supplies:

• Cutting Board
• Bread Knife
• Mixing Bowl
• Whisk
• Measuring Cup
• 1 tsp. measuring spoon
• 8x12 Glass Pan or 9x13
• A larger glass pan for the one above to fit into

From the freezer:

• 8 Precooked turkey sausages

From the pantry:

• 10 Bread Slices
• Cooking Spray

Fresh:

• 2 C. Milk
• 1 C. Grated cheddar cheese
• 1 t. Mustard
• 7 Eggs

Preparation:

1. Spray 8x12 pan. Cut crusts off of bread and cube. Put in pan.
2. Cut sausage into small pieces and sprinkle evenly over bread.
3. Mix milk, egg, mustard in a bowl. Add cheese.
4. Pour over bread and sausage.
5. Set overnight in the fridge.
6. Bake in a pan of water at 350 for 45mins.-1 hour until brown on top.

Extra info...

The original recipe calls for white bread. I substitute whole wheat or multigrain bread. It makes for a denser, healthier casserole! I have also messed with the amounts of milk, eggs, sausage, and bread over the years. I don’t think the ratio has been the same twice in a row. Feel free to find the combination you like!

Darla's Enchiladas

Real prep time: 15 minutes
Cook time: 60 minutes divided
Serves: 6-8
Side dish suggestions: Spanish Rice, Corn Bread, Salad, Fruit

Supplies:

• Jelly Roll Pan
• Large Sauce Pan
• Spoon
• ½ Cup measuring cup
• 9x13 Glass Pan or two 8x6 Glass Pans (Use one, freeze one)

From the freezer:

• 3 Cups Cubed Chicken

From the pantry:

• 2 Cans Chili (or 1 each Cream of Chicken and Cream of Mushroom Soup)
• 1 Can Chopped or Sliced Olives
• Tortillas (8 Flour or 10 Corn)
• Cooking spray

Fresh:

• 2 C. Sour Cream
• 1 C. Shredded Cheddar Cheese

Preparation:

1. Put frozen chicken breasts on a jelly roll pan and broil until cooked through and juices run clear, flipping once after maybe 12-15 minutes.
2. While chicken is cooking heat sour cream, chili, and olives in a sauce pan, stirring occasionally.
3. Cube chicken and add to the sauce pot.
4. Spray glass pan. Scoop 1/4c.-1/2c. chicken mixture (with measuring cup) on a tortilla, roll up and place in pan. When pan is full pour the rest of the sauce over enchiladas. Sprinkle with cheese.
5. Bake until heated through @ 350 for 20-30 minutes. Enjoy!

Extra info...

I use turkey chili, mozzarella cheese, and corn tortillas to cut down on calories!

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!

Parmesan-Crusted Chicken

Real prep time: 20 minutes
Cook time: 10 minutes
Serves: 2 adults and 2 toddlers
Side dish suggestions: roasted red potato wedges, green beans

Supplies:
• 1 large nonstick pan or electric griddle
• 2 shallow bowls

From the freezer:
• 1# chicken breasts OR chicken cutlets

From the pantry:
• 1 c bread crumbs
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbl cooking oil

Fresh:
• 2 eggs
• 2 c finely grated parmesan cheese
• 1 tbl mustard (any variety)

Preparation:
1. If using chicken breasts, pound to even thickness with a kitchen mallet, then cut into strips. If using chicken cutlets, skip this step. Rinse strips and pat dry with a paper towel.
2. Whisk together egg and mustard in one bowl. Mix bread crumbs, parmesan, salt, and pepper together in another bowl.
3. Heat oil in pan or griddle to medium high heat.
4. Dip strips of chicken into egg mixture, then into bread crumb mixture. Place in hot oil.
5. Cook strips for 3-5 minutes per side.

Not-so-Sloppy Joes

A summertime switch from the traditional hamburger!

Real prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 adults
Side dish suggestions: corn on the cob, cantaloupe

Supplies:
• Large skillet
• Toaster

From the freezer:
• 1# ground beef or ground turkey

From the pantry:
• 1 can tomato paste (6 oz)
• 1 tbl chili powder
• ½ tsp black pepper
• ½ tsp salt
• 1 tsp cumin
• 1 clove garlic, minced
• 2 tbl cooking oil

Fresh:
• 1 red bell pepper, diced
• ½ yellow onion, diced
• ½ c sour cream, optional
• ½ c shredded cheese, optional
• Toasted buns

Preparation:
1. Heat large skillet to medium with cooking oil, bell pepper, onion, and garlic. Stir often, cooking for 3 minutes or until vegetables begin to soften.
2. Add ground meat and cook until no pink remains. Drain off grease.
3. Turn heat to low. Add spices and tomato paste, stir well.
4. Serve on toasted buns topped with sour cream and cheese, if you wish.

From Real Simple’s Great Food Fast
*If you add the corn to the water when you add the meat, everything should turn out on time.

Meatballs and Shells

Real prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Side dish suggestions: green salad, garlic bread

Supplies:
• Large pot
• Baking sheet
• Medium bowl
• Cookie scooper, melon baller, or spoon

From the freezer:
• 1# ground beef or ground turkey, thawed

From the pantry:
• 1# box pasta shells
• 1/2 c bread crumbs
• 1 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1 tsp garlic salt
• 1 jar marinara

Fresh:
• 1 egg
• Parmesan (optional)

Preparation:
1. Combine ground meat, egg, oregano, basil, parsley, garlic salt, and bread crumbs in a medium bowl.
2. Scoop out meat in 1-inch balls and place onto baking sheet. (I cover the sheet with aluminum foil for easy cleanup.) If you like, roll the balls so they are uniform. In your oven, move the top rack so it's 4-6 inches from the top. Turn on your broiler. If you have an option, use low.
3. Cook pasta according to package directions.
4. Broil meatballs for 6-8 minutes on until beginning to brown. Shake them around or flip them over and broil for 4-6 more minutes or until cooked through.
5. Drain and set aside shells. Dump the cooked meatballs into the pot you used for the pasta and add the marinara. Heat through.
6. Top the shells with the meatball marinara. Add grated parmesan if you like.

Chocolate Chip Banana Bread

Real prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 10
Side dish suggestions: A tall glass of milk

Supplies:

• 2 bowls
• 9x5 inch loaf pan
• Measuring cups & spoons

From the pantry:

• 1 3/4 c. flour
• 2 t. baking powder
• 1/2 t. baking soda
• 1 t. cinnamon
• pinch nutmeg
• 1/8 t. sea salt
• 1/2 c. maple syrup
• 1 t. vanilla extract
• 1 T. canola oil
• 1/3 c. chocolate chips

Fresh:

• 1 c. very ripe banana, mashed (about 2 bananas)
• 1/2 c. milk (use soy or almond milk for a dairy-free bread)

Preparation:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine dry ingredients. Mix well.
3. In a separate bowl, combine mashed banana with maple syrup, milk, and vanilla extract. Mix well.
4. Add banana mixture to dry ingredients. Add canola oil just as the mixture starts to come together. Mix until just combined (do not overmix).
5. Pour into a lightly oiled 9x5 inch loaf pan and bake for 40-50 minutes, until golden brown and a toothpick inserted into the center comes out clean.

This may be the tastiest banana bread you've ever made. You could leave out the chocolate chips, but why would you?! The bread can easily be made dairy-free by using soy or almond milk and dairy-free chocolate chips.

(Adapted from The Everyday Vegan, by Dreena Burton.)