Tanya's Gyro Soup

2 lbs. of pork/chicken, cut into strips
3 tblsp. olive oil
1 cup heavy whipping cream
3-4 bell peppers (I prefer using different colored ones for better presentation), chopped
2 large onions, chopped
6 cups of water
8 tblsp. chili sauce
1 8 oz. pkg. shredded mozzarella cheese
5-6 tblsp. paprika
2 tsp. marjoram
1 tsp. basil
1 tsp. thyme
1 tblsp. pepper
1 tblsp. salt
4 garlic cloves, minced
1 tsp. garlic salt
2 tsp. oregano
2 pkg. onion soup mix

In a pan, saute 1 tblsp. of olive oil with meat, garlic cloves, and all the seasonings except the salt and pepper. When the meat is cooked all the way, add the whipping cream to it and set aside.

In a big pot, add the rest of the olive oil, chopped onions and chopped bell peppers. Add salt and pepper to it and saute on medium heat until onions and bell peppers are almost done. Add the 6 cups of water and the onion soup mix packages. Let boil for about 5-10 minutes before adding the chili sauce. Add the chicken and whipping cream mixture to the soup. At the end, add 1/2 the package of mozzarella cheese and salt and pepper to taste.

Serve with some kind of bread (French bread of baguette bread) and salad and the rest of the mozzarella cheese.

Personal Portobello Pizzas

I got this recipe from Parents magazine. Supposedly, mushrooms have lots of vitamin D and potassium. I'm sure they are much healthier than pizza crust. I'm not going to say it tastes like pizza crust. It's definitely different but we all really liked it.

4 large portobello mushroom caps, stems removed
2 Tbs olive oil
1 8-oz can tomato sauce
1 clove garlic, minced
1/4 tsp dried Italian seasoning (or just sprinkle some stuff on them)
1/2 c shredded part-skim mozzarella cheese (I doubled the cheese)

1. Preheat over to 400. Line a 15x10x1 in baking pan with foil; brush lightly with olive oil. Place mushroom caps stem side down in prepared pan. Brush caps with remaining oil. Bake for about 10 min.
2. Meanwhile, in a small bowl stir together tomato sauce, garlic, and seasonings. Drain off liquid from mushrooms. Turn mushrooms stem side up. Spoon sauce into mushroom caps. Sprinkle with mozzarella cheese. Bake for 10 minutes.

My grandmother has made these with meat and spinach added too.

Baja Style Fish Tacos

These have been added to our list of "regulars".  In fact Morgandy asked me tonight when we were having them again.  They are yummy.  This recipe has been adapted from The America's Test Kitchen Healthy Family Cookbook.

Baja Style Fish Tacos:

Serves 4

Ingredients:

4 cups shredded green cabbage (I buy the pre-shedded kind)
5 Tbsp minced fresh clantro
3 scallions sliced thin
2 Tbsp cider vinegar
4 tsp olive oil
Salt & Pepper
3/4 cup light mayonnaise
1 Tbsp fresh lime juice
2 tsp minced canned chipotle chili in adobo sauce
1 garlic clove, minced
2 tsp chili powder
1/2 tsp groun coriander
1/4 tsp ground cumin
4 tilapia fillets (the ones I get are about 8 oz each)
12 (6 inch) corn tortillas
Lime wedges (for serving)

1. Preheat oven to 350 degrees.

2. Toss the cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp of the oil and 1/4 tsp salt in a bowl.  In a separate bowl, combine the remaining tablespoon cilantro, mayonnaise, lime juice, chipotles, and garlic and season with salt and pepper to taste, Set both aside for serving.

3. Combine the chili powder, coriander, cumin and 1/8 teaspoon salt in a bowl.  Pat the fish dry with paper towels, brush with the remaining tablespoon oil, and rub evenly with the spice mixture.  Place fish in a 9x13 pan and cover tightly with aluminum foil.  Bake in pre-heated oven for 15 minutes until the fish flakes easily with a fork.

4.  While the fish is baking heat a griddle or pan on high heat and heat up the corn tortillas one at a time (about 20 seconds on each side) until they begin to brown.  Alternatively you can place them between wet paper towels and microwave them for a minute or two until they are soft and pliable.  Wrap the warm tortillas in a kitchen towel or aluminum foil to keep them warm.

5.  When fish is done cut fillets into 3 equal pieces.  Smear each tortilla with some of the mayo mixture and top with some of the cabbage slaw and a piece of fish.  Serve with the lime wedges.

According to the original recipe you use mahi-mahi and can substitute halibut, swordfish, or red snapper.   It also calls for the fish and tortillas to be grilled. If you grill the fish it takes 10-14 minutes over high heat, turning once.  It also suggests serving the tacos with grilled corn on the cob and hot sauce.  We usually have it with black beans.

These tacos are really, really good.  They are totally worth the time and effort.  And if there are leftovers the actually re-heat fairly well.

Creamy pesto pasta

1 lb. uncooked noodles (I prefer Rotini noodles)
1 lb. boneless, skinless chicken breasts, cubed
1 onion, chopped
3 garlic cloves, minced
1/4 cup white cooking wine
1 cup whipping cream
1/4 cup shredded parmesan cheese
1 8 oz. jar of pesto
2 tblsp. olive oil
salt and pepper to taste

In a saucepan, heat 2 tblsp. olive oil and then add chopped onions, minced garlic and cubed chicken breasts. Saute it until chicken is done. Add the jar of pesto and white cooking wine. Stir and let cook for five minutes to cook out the alcohol. Turn off heat and set aside. Cook pasta. Drain water from pasta and add pasta immediately to pesto sauce. Turn on the heat and stir. Add the parmesan cheese and whipping cream. Salt and pepper to taste. Stir until creamy. Serve immediately! This is a family staple in our house!

Sesame Noodles

adapted from Good Housekeeping.com (click the title to go to the original link)

This is becoming one of our "regular" meals.  It's very easy and yummy.  If you *must* you could add some shrimp or even chicken.  I serve this with gyoza (Chinese dumplings) alongside.

I've halved the original recipe because it makes a lot.  I also limit the spicy-ness for my kiddos.
You can make the sauce earlier in the day to save some time.

Ingredients:

- salt
- 8 oz. spaghetti (whole wheat, regular or even rice noodles)
- 1/2 cup orange juice
- 1/8 cup rice vinegar
- 1/8 low-sodium soy sauce
- 1/8 cup creamy peanut butter
- 1/2 Tbsp Asian sesame oil
- 1/2 Tbsp grated fresh ginger
- 1 tsp sugar
- pinch crushed red pepper (or more if you like it spicier)
- 2 cups carrots cut into match sticks (save yourself some time and buy the packaged kind)
- 2 small cucumbers (I used Persian cucumbers) cut into matchsticks
- 2 green onions thinly sliced
- 1 Tbsp sesame seeds toasted (optional)
- 1 Tbsp chopped fresh cilantro (optional)

Directions

1. Heat large pot of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in medium bowl, with wire whisk or fork, mix orange juice, vinegar, soy sauce, peanut butter, oil, ginger, sugar, and crushed red pepper until blended; set sauce aside.
3. Place carrots in colander; drain pasta over carrots. In large serving bowl, toss pasta mixture, cucumbers, and sliced green onions with sauce in bowl. If you like, sprinkle pasta with sesame seeds. Garnish with green onions and cilantro.

Lemon Fish Packets *Updated

My sister Lana gave me this recipe.  It's super easy and very yummy.  I was really surprised at how the lemons softened and mellowed as they cooked.

* I made this during the week and realized I should update it.

1 lb fish (I used tilapia)
1 lemon thinly sliced
1 small onion thinly sliced
Extra Virgin Olive Oil
Aluminum Foil

Preheat oven to 425 degrees.  Slice fish into serving portions.  Spread out a larger piece of foil and place fish on it.  Salt and pepper fish then place sliced lemon and onion on top.  Drizzle with olive oil and wrap foil around to make a packet.  Bake for 15 - 20 minutes until fish flakes easily with fork.

Cheeseburger Soup

This recipe is so gooood! All my kids asked for seconds, and even thirds!

Adaptations from the original recipe are italicized.

Ingredients

* 1/2lb ground beef
* 3/4c chopped onion
* 3/4c chopped carrots
* 3/4c chopped celery
* 8oz pkg mushrooms, chopped
* 1t dried basil
* 1t dried parsley
* 1t ground mustard
* 1t garlic powder
* Dash cayenne
* 8T butter
* 4c chicken broth
* 16oz pkg shredded hashbrown potatoes
* 1/4c all-purpose flour(I have used corn** flour successfully)
* 1lb sharp cheddar cheese, shredded
* 1 1/2c milk(I have used almond milk successfully)
* 1/4c sour cream



Directions

1. In a large pot, melt 4T butter or margarine over medium heat: cook and stir vegetables until softened.

2. Add beef, break up and cook until beef is brown.

3. Stir in seasonings.

4. Melt the remainder of the butter and stir in flour and milk, whisking until smooth. Add to beef/veg mixture and let simmer a few minutes to thicken.

5. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

6. Stir in cheese. When cheese is melted, add sour cream and heat through.

**Makes this dish Gluten Free**

Honey Pecan Chicken

1 1/2 c. finely chopped pecans
6 tblsp. crushed corn flakes
2 tblsp. honey
1 tblsp. soy sauce
10 chicken tenderloins (I actually use 4 reg. sized chicken breasts and it works great!)

Preheat ovent o 425. Mix pecans with corn flakes in a shallow dish. Combine honey and soy
sauce in another shallow dish. Dip both sides of chicken in the honey mixture, then coat
with pecan mixture. Arrange in baking dish in a single layer. Bake for 15 minutes and then turn
over and bake another 10 roughly....or until golden brown.

Cashew Chicken

1- 1 1/2 lbs. boneless, skinless chicken
1 bell pepper (any color is fine)
1 small onion
2 tblsp. soy sauce
1 tsp. fresh ginger, grated
3 tblsp. oyster flavored sauce (you can buy it at Walmart in the oriental section)
1 tblsp. cornstarch
1 tblsp. oil
1/2 -1 cup cashew nuts (unsalted)

Slice chicken into bite-sized pieces. Put chicken in a bowl. Add soy sauce and ginger. Set aside. Slice bell pepper and onion into bite-sized pieces. Heat skillet and add oil. Stir fry chicken. Add bell pepper and onion. Pour oyster flavored sauce in. Add cashew nuts. Thicken with 1 tblsp. cornstarch. Serve over rice!

Balsalmic Glazed Salmon Fillets

From allrecipes.com  Click on the title for the link

6 5oz salmon fillets
4 cloves garlic minced
1 Tbsp white wine
1 Tbsp honey
1/3 cup balsamic vinegar
4 tsp Dijon mustard
Salt & Pepper to taste
1 Tbsp chopped fresh oregano

Preheat oven to 400 degrees.
Line cookie sheet with aluminum foil.
Spray small sauce pan with cooking spray.  Over medium heat cook garlic until soft about 3 minutes.  Mix in the white wine, honey, balsamic vinegar, and mustard.  Simmer 3 minutes.  Lay fish on pan, brush with glaze, top with oregano.  Bake 10-14 minutes, until fish flakes with fork.  After removing from oven, brush with glaze again.  Season with salt and pepper.

Chicken-Zucchini Alfredo (with yummy low-fat sauce)

I got a lot of good recipes from magazines that were donated to me while I was in the hospital. I'll only post the ones that a good. This recipe came from food network. It was a good low-fat alfredo recipe. It was also quick and easy to make. It took about 30 minutes.

 Kosher Salt                                                 12 oz fettuccine (whole wheat)

3 Tbsp olive oil                                             1 Tbsp all-purpose flour

2 cloves garlic, minced                                  1 c cold low-fat milk

2 zucchini, thinly sliced and halved                1/2 c evaporated non-fat milk
4-4oz skineless boneless checken breasts      3/4 c grated parmesan cheese

ground pepper                                              1/4 c chopped fresh parsley

1. Bring large pot of salted water to boil. Heat 1 Tbsp olive oil in nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to bowl.

2. Heat another Tbsp of olive oil over med-high heat. Season chicken with salt and pepper and cook through. Transfer to plate.

3. Cook pasta according to directions on box. Drain but reserve 1/2 c cooking water.

4. Meanwhile, whisk flour and low-fat milk in bowl. Place remaining clove of garlic and 1 tbsp oil in skillet and cook over medium-high heat, 30 seconds. Add the flour milk mixture and bring to boil, stirring. Reduce heat to low and cook, stirring, 2 minutes. Add evaporate milk, 1/2 tsp salt, and cheese; sit to melt.

5. Cut the chicken into strips. Toss with pasta, sauce, zucchini, and parsley, adding reserved water to loosen.

Per serving: Calories 680; Fat 18g (Sat. 5g); Cholesterol 85 mg; Sodium 820 mg; Carbs 79g; Fiber 3g; Protein 49 g

Black Bean and Chicken Soup(or Why Cumin Is So Important)

So, I made this a week or so ago, and it was bland, tasteless, yuck, just plain not good. I made it again tonight and it was awesome! I can't wait to eat the leftovers tomorrow. :)

Why was last week's batch so bad? I followed another person's recipe exactly, and didn't realize that this person was into bland tasting food. =P (After trying a few of her recipes, I found them to be lacking any real flavor, so when I see one I would like to try, I add things!)

So here's my version of a black bean and chicken soup recipe for the crockpot. The original recipe has mushrooms and sour cream, and much less cumin and salsa.

16oz dry black beans
1 large frozen chicken breast(or a couple small ones)
1cup frozen corn
16oz jarred salsa(I used pace)
2tsp cumin
4cups chicken broth

The night before making this, put the beans in a bowl, cover with water plus two inches, and let soak. In the morning, drain the beans and throw them in a large crockpot(4-6quarts).

Lay your frozen chicken breast on top of the beans, add the corn, salsa, and cumin. Pour the chicken broth over the whole thing, and let cook on high for 6-8 hours.

SOOOOOOOOOO good! Enjoy!

Curried Chicken Soup

2 oz. butter (which equals 2 tblsp.)
2 chopped onion
2 garlic cloves, minced
2 chopped carrots
2 stalks celery
3 tblsp. flour
1 tblsp. curry powder
6 cups. chicken broth
1 lb. cooked chicken, chopped
8 oz. sour cream
3 tblsp. parsley
1 tblsp. dill

Saute onions, garlic, carrots and celery in butter. Stir in flour and curry powder. Then blend in stock and cook for 8 minutes. Stir in chicken and cook for 10 more minutes. Whisk in sour cream and add parsley and dill. Serve with bread and peas.

Tip: For those of you who are veggie lovers, feel free to add up to 6 carrots into the soup. I tried it and it tasted very good.

Also, this soup hardly has a curry taste, but it's very yummy!

Chicken Taquitos

Altered from this recipe on Allrecipes.com. Made a few adjustments which I noted at the bottom. :) Super-yummy!

2lbs boneless skinless chicken thighs
1 can rotel
8oz salsa
1/2tsp cumin
2cups shredded Monterrey jack cheese
28 corn tortillas
vegetable oil

1. boil chicken in can of rotel and can of water(more or less, at least enough to cover chicken), shred it up and toss it in a big bowl with cumin and salsa

2. in a skillet, warm up thin layer of oil over LOW heat(recipe said med, but that was frying the tortillas instead of just softening them) and warm each tortilla in oil until softened *I did this in batches of 6-8*

3. in center of each softened tortilla, place about a tablespoon of chicken mixture and same of cheese, roll up and place seam side down on sheet pan

4. once all taquitos are assembled, bake in 375 degree oven for about 15 minutes until exterior is slightly golden and crispy, and filling is melty

I changed the name to taquitos, 'cause flautas are made with flour tortillas. I also used thigh meat for more chicken flavor, they are really not that much more fat, I swear. They get such a bad rap!

Also, we like jack in mexican dishes, so we just used more jack cheese, no cheddar ... and we could only fit 28 on a half sheet pan, whereas the recips says it makes 36.

You can tell if you warmed the tortillas enough in the oil, 'cause if you did they stay together nicely, but if not, they fall apart!

Enjoy! We all loved this recipe, including the kids.

Roast Turkey or Chicken

This is more of a preparation than a recipe. It was in Real Simple for using on a Turkey, but hubby loved it so much, I often roast chickens this way.

1 bird(turkey or chicken)

olive oil

House seasoning:
equal parts chili powder, kosher salt, fresh ground black pepper

1. Heat oven to 325 degrees.

2. Rub prepped bird with olive oil

3. Sprinkle seasoning over entire bird.

4. Roast in oven for 20minutes per pound.

Spinach Tomato Tortellini

Another great recipe off Allrecipes. IT WAS SO GOOD! Matt didn't even notice that there was no meat in this meal. The only difference between the following recipe and the Allrecipe version is more spinach(didn't want to make a side-veg) and more garlic.

1(16oz)pkg cheese tortellini(I used Bertolli four cheese)
1(14.5oz) can diced tomatoes w/garlic and onion
1(9oz)pkg fresh spinach
1/2tsp salt
1/4tsp pepper
1.5tsp dried basil
2 cloves garlic, minced
2tbsp all-purpose flour
3/4c milk
3/4c heavy cream
1/4c grated Parmesan cheese

1. Boil water, add pasta, cook until tender

2. While pasta is cooking, combine tomatoes, salt, pepper, basil, and garlic in large saucepan over medium heat. Even with a three-quart saucepan(which is my largest before we switch to stockpot) you will have to add spinach one handful at a time and let it cook down. Cook and stir mixture until it starts to bubble.

3. In bowl, whisk together flour, milk, and cream. Stir this mixture into saucepan. Add parmesan and heat through, then reduce heat to low, and simmer until thick. The original recipe says two minutes, but I think the extra spinach added more moisture, so it took a few more minutes than that.

4. Drain pasta, do not rinse, and add to saucepan with the sauce or serve alongside. Bubba and Bella both got sauced pasta, Claire got hers separately. :)

This was a huge hit. We served it up with garlic bread. Hope y'all enjoy it too.

Bacon and Onion Smothered Pot Roast

From Sandra Lee's Semi-Homemade Slow Cooker Recipes. This will take a 6quart slow cooker, and feeds about 4 adults, or our family for two nights. :)

1 lb baby red skin potatoes, rinsed
3lb beef chuck roast, rinsed and patted dry
2tbsp Montreal seasoning
1box(1.9oz) pre-cooked bacon
1can cream of mushroom soup
1(1.5oz) packet meatloaf seasoning
1(8oz) pkg sliced, fresh, mushrooms
1 onion, peeled and sliced

1) Place potatoes in bottom of crock-pot

2)season both sides of chuck roast with steak seasoning. Place on top of potatoes. Lay bacon slices on top of the roast.

3)In medium bowl, stir together soup and meatloaf seasoning. Pour over roast and bacon. Top with sliced onions and mushrooms.

4) Cover and cook on low for 8-10 hours

Pot Pie

package of cooked chicken, turkey, or ham
1 medium onion
4 boiled eggs

Place cooked chicken, turkey, or ham in the bottom of a 9x13 pan. Pour sprinkle chopped inions over meat. Layer boiled eggs on top of onion and meat.

In a bowl, mix the follwoing then pour over meat:
1 can cream of chicken/celery soup
2 cans Veg-all, drained

In a small bowl, mix the following and pour on top:
1 c self-rising flour
1 c milk
2/3 c mayonnaise (or 1 stick butter)

Bake at 350 for 45 minutes, or until crust is light brown.

*I also used boiled chicken breasts and a package of frozen mized vegetables instead of packaged meat and canned veggies.

Slow Cooker Pepper Steak

Again, another recipe from allrecipes.com:

INGREDIENTS

* 2 pounds beef sirloin, cut into 2 inch strips
* garlic powder to taste
* 3 tablespoons vegetable oil
* 1 cube beef bouillon
* 1/4 cup hot water
* 1 tablespoon cornstarch
* 1/2 cup chopped onion
* 2 large green bell peppers, roughly chopped
* 1 (14.5 ounce) can stewed tomatoes, with liquid
* 3 tablespoons soy sauce
* 1 teaspoon white sugar
* 1 teaspoon salt (I'll omit this next time because it was a little salty for me)

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Meatloaf

A meatloaf hater(hubby) really enjoyed this recipe, so I thought I would share. :) I love meatloaf and this is one of my favorite variations. The ranch mix and french fried onions really add flavor. Even the kids like it, Bubba had seconds.

Loaf:
1 1/2 lbs ground beef
2 eggs beaten
1/4 c ketchup
1/2 a 6oz box of Stove Top
1 packet dry ranch dressing mix
1(2.8oz) can french fried onions
1tbsp Worcestershire sauce

Topping:
1/4c ketchup
1/4c Heinz 57

*Preheat oven to 350

*Mix first 7 ingredients in a bowl, then shape into a loaf and place in 9x5 inch loaf pan

*Cover loosely w/foil and bake 50-60 minutes

*In the last 5-10 minutes, remove foil and coat top with a mixture of ketchup and Heinz 57

*Let stand for at least 5-10 minutes before slicing and serving