Let's just face it: fall is here.  Once Starbucks starts serving Pumpkin Spiced Lattes, you might as well bust out your scarves and boots.  I'm really not against cooler weather.  Since I love to cook, this whole summer thing is really putting a damper on my style.  Even with the air on, I have to try to limit the oven time or else we will be sweating all night.

This soup is comforting, yet super healthy too.  If you love the Olive Garden version, this will be your BFF.  It freezes well, too!  While this soup is amazing, the dippers are one of the best ideas I've ever had.  Ricky has literally asked for these 5 times since I've first made the soup.  I didn't want to turn on the oven to toast my bread, but the girls were tired of plain grilled cheese.  Enter: cheesy garlic bread dippers.  If you went to college in a place with a Toppers, these taste EXACTLY like Toppers sticks.  (I can thank those Toppers Tuesdays for my Freshman 15...).

Here's what you'll need:

For the Soup: 

• 1 package Jennie-O lean ground turkey (93%)
• 2 tablespoons EVOO
• 2 carrots, diced
• 2 celery sticks, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes (15 oz)- I like the basil/Italian style
• 1 can tomato sauce (16 oz) OR 2 cups jarred marinara
• 3 cups low-sodium chicken stock
• 1 teaspoon each: Italian seasoning, Dried Basil, Oregano
• 1 sprig of fresh thyme OR 1 teaspoon dried thyme
• 1 can kidney beans, drained and rinsed
• 1 can Cannellini beans, drained and rinsed
• Salt & Pepper to taste
•  1.5 cups ditalini pasta
• Extras: Parmesan cheese & pesto for toppers 

For the Cheesy Garlic Bread Dippers:

• 6-8" flour tortillas
• Mozzarella Cheese- 2 cups
• Garlic Powder
• Italian Seasoning 

Let's COOK! 

1.  Cook pasta, set aside.
2. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add ground turkey and brown for 4-5 minutes.  Add Italian seasoning, dried basil, oregano and thyme.  Cook for 1-2 more minutes.
3. Add all veggies and garlic. Cook until soft, 3-4 minutes.  Add extra EVOO if needed.
4. Toss in beans, tomato sauce and diced tomatoes.  Turn to low heat and bubble for 20 minutes.  Add more seasoning, as needed.  I like to add a dollop of pesto and cheese before serving.
5. Heat a frying pan over medium heat.  Spray with Pam and add one tortilla.  Drizzle lightly with EVOO. Sprinkle with mozzarella cheese, garlic powder and Italian seasoning.  
6. After browning for 1-2 minutes, fold in half and continue to brown until all cheese is melted.  Warning: these are addicting--make extras!
7. Ladle soup into bowls and top with pasta.  I like to keep it separate so the noodles don't get soggy for leftovers later. 

Craving more soup to use those garlic bread dippers in?  Here's more Simple Soups!

• Italian Sausage + Lentil Soup
• Roasted Tomato + Red Pepper 
• Chicken & Dumpling Soup  
• Broccoli Cheddar  
• Loaded Baked Potato

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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

Chicken & Dumpling Soup {All items from Aldi!}

Now that fall is in full swing, it's time to break out the soup recipes.  I LOVE a good bowl of soup!  This recipe tastes like it has been cooking all day, but can be whipped up in less than 20 minutes.   I like to make a whole roasted chicken on a weeknight and use the leftovers for soup. 

All of the ingredients bought for this soup were from Aldi (you know I love that place!).  You can buy them elsewhere, of course, but you will pay much more!  Their gnocchi is $1.49 and the cheapest other stores have it for is $3.50!  It freezes well, so we stock up during our monthly shopping trip.  Even with a sale at Meijer, it's hard to find a whole chicken for $0.89 per pound!

TIP: After the chicken is roasted, I boil the whole thing in water.  I remove the meat and then save the broth for soup.  It adds a great flavor, although sometimes I still need to add bouillon cubes.

Ingredients

• 2 cups of shredded leftover chicken
• 1 package gnocchi
• 1 can of Fit n Active Cream of Chicken soup
• Milk (fill the soup can after empty)
• 2 cups chicken stock 
• If using leftover stock from roasted chicken, add 2 bouillon cubes for extra flavor
• 1 teaspoon oil
• 1 tablespoon butter
• 1 onion, chopped
• 2 carrots, peeled & chopped
• 1 stalk of celery, chopped (save the leaves for garnish)
• 2 tablespoons flour
• Salt & Pepper, to taste
• Dash of nutmeg

Let's Cook!

1. Heat oil over medium heat.  Add carrots, onion and celery.  Cook 3-4 minutes until tender.  Season with salt and pepper.
2. Create a little circle in the middle of the pan, add butter to melt.  Sprinkle flour and mix everything together.  Cook for 1 minute.
3. Slowly pour chicken stock into pan, letting thicken.  Add cream of chicken soup, then fill the can with skim milk.  Allow to thicken.
4. Add a dash of nutmeg (shhh, it's my secret ingredient).  Allow to bubble for 4-5 minutes.
5. Finally add gnocchi and chicken.  If too thick, add a splash more chicken stock.
6. Garnish with celery leaves, or parsley. 

 Are you an Aldi shopper?  What's your favorite item?

Mmmm Monday: Corn & potato chowder

It's no secret, I love Rachael Ray.  Her magazine is my favorite monthly read.  I don't have time to watch her show every day anymore, but this recipe is an old 30 Minute Meals favorite.  We've been making it for the past couple of years and it's one of our go-to fall recipes.

Most chowders are mostly cream and super thick.  Don't get me wrong, those are amazing, but I love how this recipe has so many great veggies in it.  Veggies totally cancel out bacon, right?

In the past, I have made a few changes while making it (turkey bacon, instead of regular...etc), but in the end I always go back to the regular recipe.  You have to be able to indulge a little.

Corn & Potato Chowder 

Recipe from Rachael Ray

Ingredients

• 1 tbl EVOO
• 4 slices bacon, chopped
• 1 onion, chopped
• 1.5 cups of frozen corn, or 4 cobs (fresh tastes great, but frozen is MUCH easier!)
• 1 medium or 2 small zucchini, chopped
• 1 pound red potatoes, chopped
• 1 red pepper, chopped
• 1 bay leaf
• 5 to 6 sprigs fresh thyme
• 1 tea paprika
• Salt & pepper
• 3 tbl flour
• 1 quart (4 cups) chicken stock
• 1 cup heavy cream 
• I use skim milk and thicken with a bit of corn starch
• 1/2 cup chopped flat-leaf parsley
• A few dashes hot sauce, to taste
• Oyster crackers or Goldfish

Let's make some chowda!

1. Heat a soup pot over medium-high heat with EVOO. Add bacon to hot oil and cook until crisp at edges. 
2. Add onions, corn, zucchini, potatoes and bell pepper as you get them chopped. Also add to the soup pot the bay leaf, thyme sprigs, paprika, and salt and pepper, to taste. 
3. Cook for about 7 to 8 minutes to begin to soften the vegetables. 
4. Sprinkle flour into the pot, stir and cook 1 minute. 
5. Stir in the stock and let it come up to a bubble and thicken up a bit. 
6. Then stir in cream, parsley and hot sauce, to taste, and simmer 5 minutes. 
7. Season the soup with salt and pepper
8. Serve with crackers! 

When I make this recipe, I usually serve the hot sauce on the side.  This is a great one for the whole family. Surprisingly, Gabby is the biggest fan!

Enjoy!

Do you have a favorite Rachael Ray recipe?  We have quite a few!

Quick and easy ABC soup

Sorry I've been a bit MIA lately!  It's been kind of crazy around here.   The twins have started some new activities (playgroup, gymnastics) and I feel like we are running around non-stop.  I like keeping them busy, otherwise we get too stir crazy!  Gabby is also walking now....eek!

I have my first blogging conference next week, which I have been preparing for.  Cannot wait to meet some new people and do some networking for this little old blog I have here!

Also, we've all been sick!  I'm not sure if it's just a bug going around or something stemming from our allergies.  It hasn't been fun! I can't even wear my contacts anymore.

When you aren't feeling well, there is nothing better than a bowl of hot chicken noodle soup.  Growing up, I always had Mrs. Grass' soup.  How can you not love a soup that gives you that fun little broth nugget to toss in?

For some reason, the girls don't really like canned or boxed soup.  I guess it's good they like my cooking!  This time of year, I make sure to whip up a batch or two of soup to put in the freezer.

Our new favorite?  Chicken ABC soup.  Yummy and they are learning while they slurp.

Best part?  Super quick and easy!

Here's what you need:

• 1/2 lb of chicken tenderloins (or 1 large chicken breast)
• 1 box of chicken broth- 4 cups
• 1 cup of ABC noodles (or 1.5 cups egg noodles)
  
• 1 carrot, diced
• 1/4 cup onion, diced
• 1 celery stalk, diced

Let's make some soup!

1. Heat a tablespoon of olive oil in a soup pot. Add veggies to a large soup pot and cook until tender (3-5 minutes).
2. Add entire box of stock and noodles.  Bring to a boil.
3. Once boiling, add chicken tenders whole.  I like to poach them in the liquid to cook, then shred later.  You can chop beforehand, also.
4. Cook 15-20 minutes! 

I like to freeze in 1 cup portions for when needed!  Yes, it takes a bit longer than just opening up a can of soup, but it tastes 100 times better!

What is your favorite soup recipe?

Mmmm Mondays: Leftover ham?

Yes, I've posted this recipe before, but I know that people must have some leftover ham from yesterday!  I wish it was warm enough out that it wouldn't still be soup season, but I guess the weather in the Midwest will continue to be moody.  

I may be one of the only people who looooves split-pea soup, but I hope you try it.  Ricky supposedly hated split pea soup before I made it for him and now he can't get enough.  

**If you are using the ham bone, I usually boil it for 30-45 min in water with a bay leaf.  Save the water to use with the soup.  I cut back the stock to only one box and add 4 cups of leftover water. **

Ashleigh's Split Pea Soup

Ingredients:

• Small ham steak (bone-in) or if you have leftover ham, use that (see instructions above)
• 3 carrots, peeled and chopped (4 if small carrots)
• 1 onion, chopped
• 16 oz. package of split peas (you don't have to soak them, but you should wash and sort out for any bad beans)
• 2 cloves of garlic, minced or finely chopped
• Pepper (I don't add salt because of the ham and crackers I add later)
• 1 box (quart) veggie stock, 1 box of chicken stock & 5 bouillon cubes.  This may seem like too much, but sometimes the broth doesn't add enough flavor.  I buy the cubes and use them in many recipes, including gravy.
• Oyster crackers for garnish

Instructions:

1. Heat some olive oil using medium heat (just enough to coat pan, about 1-2 tbl).  Add carrots, garlic and onions.  Pepper to taste.
2. While veggies are cooking, chop ham in bite sized pieces, trimming the fatty parts.  Save the bone and any juices that were in the package.
3. Add ham to veggies and sautee until the ham gets a bit of color, about 3-4 minutes. 
4. Add stock, bouillon cubes, peas and ham bone with juices and increase heat to bring to a boil.  Once boiling, cover and simmer on medium-low for an hour.  Stir every 15 minutes or so.  
5. After an hour the soup should be nice and thick, if not you can thicken with a bit of corn starch.  I garnish the soup with crackers and add a bit more pepper.

Try this with your leftover ham!  I promise I will take a photo when I make the soup later today and post it.  That helps add a little more of an "yummm" factor.

Recipe: Turkey chili

I love winter because of all of the warm comfort food.   Chili is my favorite because you can freeze it or eat leftovers for a week.  Since we rarely eat beef, I always use turkey for my chili.  It's super simple and great paired with cornbread (Jiffy!) and a cold beer.  If you want to step it up a notch, make these amazing corn fritters.

Photo Credit (I do have a new camera now, so look forward to more quality pics soon!)

Ingredients:

• 1 package of ground turkey
• 2 cans of chili beans (mild or hot)
• 2 cans of chili ready tomatoes (Red Gold are the best!  Especially since they are Michigan tomatoes!)
• 1 small can (5 oz) of tomato paste- not necessary if you like a thinner chili 
• 1 medium onion, chopped
• 1 jalapeno (or half green pepper) chopped
• 2 packets of Chili seasoning (I usually use 1.5 packs)
• 1/2 teaspoon Cumin & 1 teaspoon chili powder
• Macaroni noodles to serve over
• Toppings (all optional): cheese, sour cream, Fritos or crackers

I am horrible about writing my recipes down, so I am going by memory here!

Directions:

1. In a large pot, heat 1-2 tablespoons of oil (medium heat).  Add onion and jalapeno and cook for 2-3 minutes.  You just want to soften the onion.  Add turkey and brown.  I spice with cumin &chili powder here.  
2. Once browned, add tomatoes and beans.  Stir and bring to a simmer.  Next add one packet of chili seasoning.  Cook for 15-20 minutes and check flavor.  If you need more seasoning, add here.  
3. Start macaroni noodles now.
4. Add tomato paste and cook as long as you like.  This can simmer all day or be eaten now!

I top mine with everything: jalapenos, sour cream, chives/red onions and cheese.  I think the chili mac style is a Michigan thing, people in Wisconsin thought I was crazy!

This is just a base.  You can mix it up as you like.  Here are some variations I make:

• Add one can of chili beans and one black beans.  Add a small can of green chiles and 1 cup frozen corn.  Perfect tex-mex style chili.  To make it really hot, add a chipolte in adobo sauce.
• Instead of macaroni noodles, make it with spaghetti.  Or you can bake it with cheese in the oven like a casserole, topping with cheese and fritos. 
• Substitute turkey for beef.  After browned, add half of a beer and simmer.  Only add one can of beans and tomatoes.  The beer will cook out, but add some flavor.
• To make vegetarian: add corn, zuchini, carrots, green pepper and a jalapeno.  If you want the meaty flavor added still, use veggie crumbles.  You really can't tell its missing anything!

How do you make chili?  I find every family makes it different!

Mmmm Mondays: Baked Potato Soup

I love baked potato soup and I have tried many recipes, but I always go back to this one.  It's super easy and tasty.  I wish I could remember what magazine I got this from, but I have no clue.  When I worked at Macys (2004...forever ago!), I was in the customer service department and I would get so bored at night.  They had stacks and stacks of old magazines sitting in there from a co-worker and I used to write down recipes out of them.  This is one of those.  I also found a great broccoli cheddar soup that tastes like Panera's.  I'll have to share that also!

Ingredients:

• 1/4 cup butter (half of a stick)
• 1/4 cup onion, chopped
• 1/4 cup flour
• 2 cups chicken stock (I find I use a bit more...it gets very thick)
• 12 oz. can of evaporated milk (I like the skim version...any will do)
• 2-3 large potatoes baked (leftover mashed potatoes work also, about 2-3 cups)
• Toppings (all optional): bacon, chives, cheese, crackers

1. I always pop the potatoes in the microwave on the potato setting (8-10 minutes) earlier in the day.  Just make sure they have cooled a bit before you start making this.  Chopping the hot potatoes is not fun!
2. In a pot, melt butter over medium heat. 
3. Add onion and cook for 1-2 minutes until soft.  Stir in flour and cook 1 minute.
4. Gradually add milk and broth.  I like to add the milk first.  Turn heat down to low until potatoes are added.
5. Scoop pulp from one potato and mash with a fork.  Add to soup pot.  Chop the rest of the potatoes, with or without the skin, and add to soup. 
6. Cook over medium until the soup comes to just a boil.  Season with s&p.

I love my soup "loaded", so I add bacon, chives, cheese and a bit of sour cream or greek yogurt.

Enjoy!  Make this with some grilled sandwiches and you have an amazing dinner in less than 20 minutes!

What's your favorite soup? 

Recipe: turkey meatball minestrone

I was flipping through Fitness magazine a few months ago and I came across this recipe for turkey meatball minestrone.  It was amazing.  I actually made it twice in one week.

Yesterday I shared my meatball recipe which is super easy and you make plenty for a batch or two of this soup.  Trust me, you might just want to double this recipe to start with.  It almost tastes like my favorite soup from Olive Garden, zuppa tuscana.  I altered the recipe a tad because some items weren't available around here.

Here's what you need:

• 12-15 tasty turkey meatballs (you can use frozen too, but I promise you they won't be as good!)
• 1 bunch of kale, washed and chopped- don't be afraid to try it!
• 1 box of reduced sodium chicken stock (4 cups)
• 2 cups of water
• 2 tbl of tomato paste
• 2 cloves of garlic 
• Pinch of red chile flakes (optional)
• 1 can of cannellini beans, washed and rinsed
• 1 cup whole grain elbow noodles (or any pasta you like)
• 1 carrot, 1/4 cup red onion, chopped
• Parmesan cheese for topping

1.  Pour a touch of olive oil to a large pot, heat to medium heat.  Add carrots, onion and garlic.  Cook until onion is tender, about 5 minutes. 
2. Add to the tomato paste, chile flakes and kale to the pan.  Heat for 1-2 minutes and add chicken stock and water and bring to a boil.  
3. Once boiling, add noodles and simmer for 5-7 minutes.  Next add meatballs and beans and heat both through.  
4. Add salt and pepper to taste and top with cheese.  

Enjoy on a cold winter night!  I hope you like it as much as I do!