Tomato Soup
adapted from gracelaced
This can be made in the Crockpot. Add all ingredients except heavy cream and pesto. Low 4-6 hours. Just add the heavy cream right before serving, and warm for 5-10 more minutes. This also makes a great freezer meal.
1 28 oz. can organic crushed tomatoes
2 cloves fresh garlic minced
olive oil
2 cups chicken broth
1/2 tsp. dried basil
1/2 cup heavy cream
salt and pepper
jar pesto for serving (optional)
ingredients for grilled cheeses (if desired)
Heat a couple a tablespoons of olive oil in a large saucepan and saute garlic lightly over medium heat. Add canned tomato and broth with all spices in saucepan.
Heat a couple a tablespoons of olive oil in a large saucepan and saute garlic lightly over medium heat. Add canned tomato and broth with all spices in saucepan.
Bring to a simmer on med-high heat.
Lower heat to low- med and add cream, stirring until fully incorporated.
Instructions:
Preheat the oven to 350 degrees. Chop all ingredients.
In a large pot (I suggest a dutch oven), heat the 1 Tbsp of olive oil over medium high. Add the onion and garlic and saute 2-3 minutes until onions start to become translucent.
Into the same pot, add rice, broth, salt, lemon juice, lemon zest, oregano, feta, sun-dried tomatoes, and kalamata olives. Stir and bring to a boil.
Once it reaches a boil, turn off the heat and add chicken to pot. Cover and place in oven.
Bake for 30 minutes until chicken is cooked through and rice is fluffy.
Plate and garnish with finely chopped parsley and any remaining lemon zest.
Lower heat to low- med and add cream, stirring until fully incorporated.
Bring to a light simmer again, stirring constantly.
Serve warm with a dollop of pesto on top.
Grilled cheese sandwiches are a perfect pairing with this comfort food.
One Pot Greek Chicken with steamed snap peas
from A Healthy Slice of Life
1 lb boneless skinless chicken tenders
1 Tbsp olive oil
4 garlic cloves, minced
1 small onion, finely diced (roughly 1 c)
1 cup long grain white rice
2¼ c chicken broth
1 tsp salt
2 lemons, zested and juiced
2 Tbsp dried oregano
½ cup crumbled feta cheese
½ cup sun-dried tomatoes, roughly chopped
½ cup kalamata olives, sliced
parsley (for garnish)
fresh snap peas
One Pot Greek Chicken with steamed snap peas
from A Healthy Slice of Life
1 lb boneless skinless chicken tenders
1 Tbsp olive oil
4 garlic cloves, minced
1 small onion, finely diced (roughly 1 c)
1 cup long grain white rice
2¼ c chicken broth
1 tsp salt
2 lemons, zested and juiced
2 Tbsp dried oregano
½ cup crumbled feta cheese
½ cup sun-dried tomatoes, roughly chopped
½ cup kalamata olives, sliced
parsley (for garnish)
fresh snap peas
Instructions:
Preheat the oven to 350 degrees. Chop all ingredients.
In a large pot (I suggest a dutch oven), heat the 1 Tbsp of olive oil over medium high. Add the onion and garlic and saute 2-3 minutes until onions start to become translucent.
Into the same pot, add rice, broth, salt, lemon juice, lemon zest, oregano, feta, sun-dried tomatoes, and kalamata olives. Stir and bring to a boil.
Once it reaches a boil, turn off the heat and add chicken to pot. Cover and place in oven.
Bake for 30 minutes until chicken is cooked through and rice is fluffy.
Plate and garnish with finely chopped parsley and any remaining lemon zest.
While the main dish is in the oven, do a quick-steam in the microwave of your snap peas. Salt lightly and serve alongside the chicken and rice. Yummy!
Simple Fish Tacos with chipotle lime cilantro dressing
from me
cooking oil of choice
1 Tbsp. homemade taco seasoning
1/2 cup yellow cornmeal
1- 1 1/2 lbs. tilapia
tortilla of choice (I prefer soft yellow corn.)
toppings: avocado, broccoli slaw, chopped baby spinach, diced tomato, salsa, onion, shredded cheese, sour cream or Greek yogurt
Simple Fish Tacos with chipotle lime cilantro dressing
from me
cooking oil of choice
1 Tbsp. homemade taco seasoning
1/2 cup yellow cornmeal
1- 1 1/2 lbs. tilapia
tortilla of choice (I prefer soft yellow corn.)
toppings: avocado, broccoli slaw, chopped baby spinach, diced tomato, salsa, onion, shredded cheese, sour cream or Greek yogurt
Instructions
Place 1 tablespoon taco seasoning, 1/2 cup yellow cornmeal and the fish in a gallon size zippered bag, or bowl with a tight-fitting lid, and shake to coat. Reserve excess cornmeal-seasoning.
Heat oil on medium-high heat.
Place the fish in the pan with the hot oil, and lightly sprinkle the reserved cornmeal and seasoning on top of the fish, then flip it over immediately; sprinkle the other side of the fish lightly.
Cook about 5 minutes on each side (cook time depends on the size of the fillet).
Start to break up the fish as it softens with cooking, and stir to distribute the cornmeal and seasonings a bit more.
Continue to cook until nice and golden, about 5-10 more minutes.
Serve on tortilla of choice with fresh toppings and
Place 1 tablespoon taco seasoning, 1/2 cup yellow cornmeal and the fish in a gallon size zippered bag, or bowl with a tight-fitting lid, and shake to coat. Reserve excess cornmeal-seasoning.
Heat oil on medium-high heat.
Place the fish in the pan with the hot oil, and lightly sprinkle the reserved cornmeal and seasoning on top of the fish, then flip it over immediately; sprinkle the other side of the fish lightly.
Cook about 5 minutes on each side (cook time depends on the size of the fillet).
Start to break up the fish as it softens with cooking, and stir to distribute the cornmeal and seasonings a bit more.
Continue to cook until nice and golden, about 5-10 more minutes.
Serve on tortilla of choice with fresh toppings and
Cilantro-Lime Dressing:
1 chipotle pepper in adobo
1/2 tsp adobo sauce
cilantro
1/2 cup plain yogurt
1/4 mayonnaise
1 tbsp white wine vinegar
salt
juice of 1 lime
Remove seeds from one chipotle pepper and dice. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small food processor (or blender), mixing until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and juice of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce.
Remove seeds from one chipotle pepper and dice. Add diced pepper and a healthy handful of cilantro and ½ tsp of adobo sauce into a small food processor (or blender), mixing until finely chopped. Add yogurt, mayo, vinegar, small pinch of salt, and juice of 1 lime. If you like it a little spicier add another ½ tsp of adobo sauce.
My Mom's Spinach Lasagna
from my mommy, Edwina
Ingredients:
10 oz frozen chopped spinach
16 oz ricotta cheese
1/4 cup shredded Parmesan cheese
8 oz shredded or fresh mozzarella cheese (1/4 cup reserved)
1/2 tsp garlic powder
salt and pepper
1 egg
1 jar marinara sauce of choice
8 oz regular or whole wheat lasagna noodles (oven ready are fine, just don't pre-boil them.)
garlic loaf of choice
Directions:
Preheat oven to 350F.
Cook noodles according to directions (unless using oven-ready).
Thaw spinach in microwave and drain.
In a mixing bowl combine the cheeses (ONLY 1/4 cup of mozzarella), spinach, egg, salt and pepper and garlic powder.
Spray a 9x13" casserole.
Spread a layer of marinara in bottom of casserole.
Next spread a layer of the cheese/spinach mixture.
Sprinkle with mozzarella.
Layer about 4 noodles over the mozzarella.
Repeat layers until all is used. Try to end with a layer of mozzarella on top.
Bake for 45 minutes. Cool for 15 minutes before serving.
Hot garlic bread is amazing with this!
SHOPPING LIST:
BREADS/BAKERY:
bread for grilled cheeses (if making)
garlic bread (for lasagna)
DRY GOODS:
8 oz lasagna noodles of choice
taco shells of choice (I prefer soft corn for fish tacos.)
white rice
BAKING/SPICES:
garlic powder
salt
pepper
cooking oil of choice
white wine vinegar
corn meal
taco seasoning (homemade or packet)
oregano
dried basil
JARS/SAUCES:
1 jar marinara of choice
jar chipotle peppers in adobo (in Mexican food section)
mayonnaise
sundried tomatoes
kalamata olives
1 qt chicken broth
28 oz can crushed tomatoes (organic preferred)
pesto (if desired)
PRODUCE:
bunch cilantro
1 lime
snap peas
parsley
2 lemons
garlic
1 small onion
MEATS:
1 lb tilapia filets (or mild fish of choice)
1 lb boneless skinless chicken tenders
FROZEN:
10 oz frozen chopped spinach
DAIRY:
shredded parmesan cheese
shredded or fresh mozzarella
16 oz ricotta cheese
1 egg
1/2 cup plain yogurt
feta cheese
heavy cream
butter (if making grilled cheeses)
sliced cheese of choice (if making grilled cheeses)
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