I know, you're probably sick of soup recipes by now.  Sorry!  It's beyond freezing here and all I seem to be craving is soup.  Our freezer is stocked with 5 different types now!  I like to keep half of the batch in the fridge for lunches and stick the rest in freezer bags.  I have found that laying them on a cookie sheet to freeze flat is the best route!

Before last year, we never really ate lentils.  It wasn't until I got so many tasty recipes at BlogHer Food that I started cooking with them.  I've added them to bread (great way to sneek in some protein) and rice dishes, but I always forget to add them to soups! 

Lentils are an inexpensive way to add protein and fiber to your diet. This recipe uses red lentils, which I find break down more than your typical green lentil.  Use whatever you want!  You can find these in your grocery store right below the canned beans in a bag.  You don't need to soak them, just simply rinse them.

Here's what you need:

• 2 tablespoons Extra Virgin Olive Oil
• 2 carrots, peeled and chopped into moon shapes
• 1/2 cup onion
• 3 Jennie-O turkey sausage links (mild or spicy)
• 2 cups of Bob's Red Mill Lentils (I used the red variety)
• 1 can of Cannellini Beans
• 1- 6 oz can of tomato paste
• 2 cloves of garlic, minced
• 1 bunch of kale, washed and chopped
• 8 cups chicken stock (2 boxes)
• 4 bullion cubes (not necessary, but I like to add them!)
• Optional: toasted bread for dipping

Let's Cook!

1. In a large soup pot, add EVOO and heat over medium heat.  Add onion, garlic and carrots.  Cook 3-4 minutes and add turkey sausage, squeezing out of casings.  Cook until no longer pink.
2. Add lentils and tomato paste and stir continuously for 1 minute.  Slowly pour in stock and toss in bullion cubes.  Bring to a bubble over medium low heat.  Cook, stirring frequently for 20 minutes.
3. Add beans and kale.  Bubble for 10 more minutes.
4. Optional: Put your bread in a 400* oven to toast for 5-7 minutes
5. Finish soup with salt and pepper to taste.  A dollop of pesto is great too!
6. Serve with crusty bread and a sprinkle of Parmesan cheese.

 

Other soups you will want to try!

• ABC Chicken Soup
• Healthified Olive Garden Zuppa Toscana Copycat
• Turkey Meatball Minestrone

Disclaimer: Bob's Red Mill provided me with some lentils to cook with, but I was not compensated in any other way.  This tasty recipe and opinions are all mine! 

You Gotta Try This #StonyfieldGreek {Super Fruity Banana Bread Recipe!}

Disclaimer: I am a part of the Stonyfield YoGetter Team.  I was provided yogurt to review.  All opinions (and tasty banana bread recipe!) are my own!

Last week, I came home to a HUGE box of Stonyfield Greek yogurt on my doorstep.  Although I was excited, I think Gabby was even more so.  I'm all about sharing, but the new flavor Cafe Latte was ALL MINE.  The twins love cherry, so I let them try out the new Black Cherry flavor.  Both are super tasty! I ate my Cafe Latte with some mini chocolate chips as a mid-morning snack. 

You've gotta try these new flavors! Aside from the two newbies, they have also enhanced the fan favorite flavors: strawberry, super fruit and blueberry. 

We are trying to be a little greener this year.  Our budget doesn't allow us to buy all organic/GMO free, but we do what we can.  What I love about Stonyfield yogurt is there are always sales AND coupons...it makes this tasty yogurt affordable!  I like Greek yogurt for breakfast and the girls prefer the regular tubs of yogurt, especially the French Vanilla or Banilla flavors.

You know what else is great to do with Greek yogurt? Make banana bread!  I altered my go-to recipe a bit to try out some coconut oil I have been experimenting with.  (I'm totally loving it so far...from stir fry to baking, it's been amazing!)

For this variety of banana bread, the twins wanted to use the Super Fruit Greek flavor in it.  It gives it a subtle berry flavor...the girls said it gave them "Super Girl powers".  I also used coconut oil and pumpkin instead of butter to lighten it up.  This recipe is very versatile, you can add whatever flavor Greek Yogurt you want.  The Black Cherry would be ah-mazing with some mini chips!

Here's what you need:

•  1 cup sugar
• 1/2 cup pumpkin puree
• 1/4 cup coconut oil
• 2 eggs (or 1/2 cup Egg Beaters)
• 1 teaspoon vanilla extract
• 1.5 cups flour
• 1/2 cup oatmeal
• 1/4 cup flax seed (optional)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 (6 oz) Stonyfield Super Fruit Greek yogurt cup
• 2-3 brown bananas, sliced or mashed
• Optional: raw sugar to sprinkle on top before baking

Let's Bake!

1.  Preheat the oven to 350.
2. In a mixer, combine sugar, pumpkin and coconut oil. Add eggs, one at a time, then vanilla.
3. In a small bowl (I use an old quart yogurt container!), add flour, oatmeal, flax, baking soda, salt and cinnamon. Stir together and slowly add to wet ingredients. 
4. Add yogurt and bananas.  Mix together for about 1 minute.
5. Pour into 1 bread pan or 4 mini loaf pans.  Bake for 45-60 minutes.  It depends on your oven! For a crunchy top, sprinkle with raw sugar before baking!

What's your go-to yogurt flavor? Do you enjoy Greek or plain?

Simple Soups: Roasted Tomato & Red Pepper

It's going to be another cold week. (Go figure, it's winter in the Midwest!)  My cooking has been a little random lately.  I've been doing a lot of freezer cooking, soups and sandwiches. When it gets cold, I tend to get lazy and I use up pantry items.

Whenever I head to the grocery store, I beeline to the markdown produce section.  What I find there helps determine our meals for the week.  If I find a great deal on peppers, we have fajitas or stuffed peppers.  Bags of zucchini and bananas make breakfast muffins.  Tomatoes are perfect for roasting!

This soup combines markdown tomatoes and red peppers in a quick, easy soup.  To add extra flavor, I add a dollop of pesto and some mozzarella cheese.  The girls LOVE dippers, so I make mini grilled cheese croutons.

Here's what you'll need:

• 1 pound of tomatoes
• 1 red pepper
• 2 tablespoons pesto
• 4 cups chicken or veggie stock
• 1 chicken bullion cube
•  1/2 cup onion, chopped
• Garnish: mozzarella/Parmesan cheese, basil

1. Heat the oven to 400.  Wash and half tomatoes; seed and slice red pepper.  Toss in EVOO and roast for 20-30 minutes, until soft and slightly charred.  Salt, to taste (about 1/2 teaspoon) and set aside.
2. In a large soup pan, circle EVOO.   Add onions and cook for 3-5 minutes, until soft.  Add pesto.
3. Slowly add peppers and tomatoes to pan.  Stir.  
4. Add chicken stock and bullion cube.  Bubble on medium low for 15-20 minutes.
5. Two choices now: leave chunky or blend.  I like to use a hand blender, but you can (carefully!) blend in a tall one, just allow to cool for 10-15 minutes.
6. Garnish with chopped basil and cheese.  We love it with a nice, crusty grilled cheese.

Clean Plate Club! The girls LOVED it!

In the mood for more soup?  Check out my other favorites!

• Broccoli Cheddar
• Chicken & Dumpling Soup
• Loaded Baked Potato
• Slow Cooker White Chicken Chili

Beef + Broccoli & Fried Quinoa Guest Post!

 

This weekend, I had a nice, healthy MYO takeout meal on Sarcastic Cooking.  Stefanie just had an adorable baby boy, Andy, in December and I was so excited to help her out on her blog.  I'm making this again with chicken this week...we LOVED it!!

Check it out! 

The "fried" quinoa can be a meal itself...just add in some tofu, shrimp or chicken.  

What's your favorite MYO takeout meal?

Simple Soups: Broccoli Cheddar

Winter has come in full force this past week.  HOLY COW!  We have been snowed in for about three days...the girls finally went back to school yesterday.  (20 day winter break...oy!)  When it gets cold, I just want soup all day, every day!  It's such a comfort food. 

I have 3 tasty soups up my sleeve for the next week...get excited!

This soup is super easy and it resembles my favorite Broccoli Cheddar soup from Panera.  Now if only I could bake a perfect bread bowl!

You can leave this soup chunky, blend it or use a hand blender.  Whatever floats your boat!   Also, there is the issue of using frozen or fresh broccoli.  It's totally up to you.  I highly recommend the frozen organic broccoli from Costco.  You can get a 4 pound bag for $5.99 and they are conveniently broken into 1 pound bags.  If you don't have a Costco, just try to find frozen broccoli florets.  Fresh tastes amazing too, of course!

Here's what you need:

• 1/4 cup onion, chopped (red or white)
• 2 tablespoons of butter
• 1/4 cup flour
• 1/2 teaspoon of nutmeg 
• Salt & Pepper, to taste
• 1 bouillon cube (my secret to amazing soups!)
• 1/2 cup shredded carrots
• 1/2 cup Skim Milk (or I use plain Almond Milk)- adding more if needed
• 3 cups of chicken stock
• 2-3 cups chopped broccoli florets, chopped (see above for my input on frozen vs. fresh)
• 1- 1.5 cups Cheddar cheese

Let's Cook!

1. Melt butter in a large soup pot over medium high heat.  Add onion and cook 2-3 minutes, until soft.  Sprinkle in flour and nutmeg.  Cook for no longer than 1 minute.
2. Slowly add milk.  Mixture will get very thick. 
3. Add stock, bouillon cube and carrots. Bring to a slow boil over medium heat to dissolve cube. Mixture will thicken.  Add broccoli and cheese.  Let bubble for 3-5 more minutes.  
4. Once the broccoli is cooked, you can serve chunky or blend.  (I like to leave a few larger chunks of broccoli).  Salt and pepper, to taste.
5. Top with additional cheese.

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Favorite Things: Websites I Love

Obviously being a blogger myself, I love to give shout outs to other sites that I love.  These sites range from my favorite foodie sites to deal sites that help me save tons of money!  Check them out and please share your favorites with me!!

• Totally Target  gives all of the current deals and finds at the best store on earth: Target.  I love to see what coupon combos are hot before I head out shopping.  I usually make a list and print off coupons when I read the deal.
• Saving Addiction is great to watch the Meijer deals.  They are local to GR and one of them is a fellow twin Mama.  They also write about drug store deals.
• Mrs. Weber's Neighborhood is a great site for finding things to do in SE Michigan (including Lansing!) and I love her parenting stories.  We have met up a few times and Lauren is such a sweetheart...I can call her a real life friend too!  
• Sarcastic Cooking is a site I found on Pinterest over a year ago.  I subscribed because Stefanie's recipes are all AMAZING and she always has a funny story to go along with her posts.  I have tried at least 10 of her recipes and they are all tasty and nothing is too complex.
• Sally's Baking Addiction is my go-to site for anything sweet.  I seriously have no clue how Sally stays so thin with all of the delicious looking treats she makes every week.

Other non-blog sites:
(This includes some referral links)

• Swagbucks is my go-to search engine.  It's powered by Google and you get points for searching.  You won't make a ton using it, but I save up my points for Amazon gift cards.  I also print all of my coupons through Swagbucks to earn more points (it's powered by coupons.com).   There are various other ways to earn points, including surveys and shopping.
• Ebates has been my favorite shopping site for years now.  You get money back for shopping online, plus they list many of the current coupon codes!
• Twice is a site that sells gently used clothes.  They carry a lot of labels like Banana Republic, Ann Taylor or Limited.  Many items even still have tags.  With frequent sales and a $10 sign up bonus, many deals are to be found.  Last summer I found a super cute dress to wear for wedding season!
• A Full Cup is a user forum where people list deals at local stores.  I use it for Target, Meijer and drugstore deals.  You can also ask coupon questions on there.  

I'm sure there are many, many more I'm forgetting...that's for next time!  If you are new to coupons, check out my Coupon Help tab above and feel free to ask any questions! 

What websites do you love?

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