Roasted Squash Soup

Prep time: 15 mins
Cook time: 55 mins
Servings: approximately 10
Kitchen tools: Food processor (the bigger the better) or blender, some sort of cooking dish or baking sheet to roast your 4 squash halves, 8 qt or larger pot.

INGREDIENTS
4 cups of broth (I use chicken). This is equal to 1 quart.
1 can of puree pumpkin
1 medium butternut squash
1 medium acorn squash
1 small sweet onion chopped
2 tablespoons of butter (for caramelizing onions)
1 block, 8oz, of 1/3 less fat cream cheese
1/4 to 1/3 cup of brown sugar dependent on preference to sweetness
2 tablespoons Jamaican all spice
2 tablespoons cayenne pepper
2 tablespoons ground ginger
pepper to taste when serving

DIRECTIONS
1. Preheat oven to 400 degrees Fahrenheit.
2. Cut squash in half length wise and remove all seeds with a spoon.
3. Spray cookware with non stick spray. Place squash cut side down on cookware and then in the oven for 45 mins or until tender.
4. Prepare broth in 8qt or larger pot on the stove set to medium heat.
5. Heat butter in skillet until melted, add onions and cook until brown/caramelized, about 5 mins.
6. When squash is cooled enough to handle, scoop pulp from the skins. Discard the skins. Place pulp in food processor, or large mixing bowl if processing in small batches.
7. Add pumpkin, cream cheese, and caramelized onions to food processor. Blend until smooth. It is ok to premix all ingredients in a large mixing bowl and add to processor in small batches. When mix is smooth add directly to the broth on the stove.
8. Add brown sugar, Jamaican allspice, cayenne, and ginger to broth and mixture.
9. Whisk all ingredients together in the pot until smooth.
10. Cook until heated through approx. 10 mins, make sure to stir occasionally.
11. Serve with fresh ground pepper to taste.

Healthier Baked Veggie Tuna Mac

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: Approximately 8
Kitchen Tools: 10"x8" baking pan (mine is from Ikea)

INGREDIENTS
1 box of Mac and Cheese (I used Trader Joe's this time, but my favorite is Annies)
1 head of broccoli separated into florets with short stems
1/2 cup cooked spinach
3 baby bella mushrooms minced
6 green onions chopped (reserve 1 tbsp for topping)
1 2.5 oz packet of tuna (don't get the canned stuff it isn't good for you!)
4 tbsp of no fat Greek yogurt (replaces the milk in the mac and cheese recipe)
2 tbsp of butter
1/4 cup cheese
1/4 cup cheesy Italian breadcrumbs
2 tsp dill
Salt and pepper to taste (I use garlic salt)
Paprika and Parsley flakes for topping

DIRECTIONS
1. Boil the amount of water indicated on the mac and cheese box and then add the macaroni.
2. While the water is boiling and the macaroni is cooking, place raw spinach into skillet with a few tbsp of water and cover. This will cook down considerably so you can fill the skillet up.
3. Cut the head of broccoli into short florets and add to the skillet.
4. Chop the green onion and reserve about a tsp for topping.
5. When the macaroni is cooked, drain it and return it to the stove over low heat.
6. Add the 2 tbsp of butter, cheese mix, and 4 tbsp of Greek yogurt, mix well.
7. Add the dill, tuna, cooked veggies, and mushrooms to the mac and cheese. Add salt and pepper to taste. Mix well.
8. Turn on the broiler function of your oven.
9. Place the mixture in an 10"x8" baking dish and add 1/4 cup breadcrumb, 1/4 cup cheese, reserved green onions, and sprinkle paprika and parsley flakes on top.
10. Place under broiler for about 5-10 minutes, or until brown and bubbling.

Crunchy Tortilla Salmon

Prep time: 10 mins
Cook time: 10 mins
Servings: 2

INGREDIENTS
2 salmon fillets
1 cup crushed tortilla chips (Xothitl Tortilla Chips are my favorite for the light crispy texture)
1/2 cup panko bread crumbs
1 egg white
1 tsp of water (for egg wash)
2 tsp garlic salt
1 tsp pepper
1 tsp dried cilantro
1 cup flour
2 tbsp lime juice
1/4 cup olive oil ( I use garlic infused olive oil)

DIRECTIONS
1. Defrost the salmon or use fresh fillets.
2. Mix the garlic salt, pepper, and dried cilantro into the flour and place on a plate.
3. Crush tortilla chips in the food processor to crumb consistency.
4. Mix panko bread crumbs and tortilla crumbs well and place on a plate.
5. Separate the egg white and mix with the water to create egg wash in a bowl.
6. Heat the oil on low medium heat. The oil should be enough to coat the bottom of the pan and then add the lime juice.
7. Dredge the salmon fillet in the flour mixture.
8. Coat the salmon in the egg wash.
9. Coat the salmon in the tortilla crumb and bread crumb mixture.
10. Place the fillets in the pan and cook each side for about 5 mins.

I served the dish with organic quinoa (my boyfriend loves the stuff so there is quite a bit on his plate) and Green Giant steamable veggies.

Baked Banana Boat

I made this the other day when I had a craving for something sweet. It is a little bit healthier than an ice cream sundae.

Prep Time: 5 minutes
Cook Time: 5 minutes
Kitchen Tools: small baking dish
Servings: 1 or 2 if you decide to share :)

INGREDIENTS
1 banana (small for single serving or large if you want to share or just gorge yourself)
1 Tbsp of peanut butter (I use organic natural peanut butter from Trader Joe's, mmmm!)
1/4 cup mini chocolate chips
1 Tbsp of shredded coconut
1 Tbsp caramel topping

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Leaving banana in peel, slice lengthwise.
3. Spread peanut butter in the slit of the banana. Top with sprinkling of mini chocolate chips.
4. Place in oven for 5 to 7 minutes or until peanut butter is soft and melted.
5. Warm up caramel topping or make your own!
6. When done, remove from oven, take banana out of peel and place on plate. Top with shredded coconut and warm caramel topping. ENJOY!

I make my own caramel sauce but I never really measure anything out. I will try to pay attention next time to quantities. It is really simple to make. Just butter, sugar (I use brown sugar) and about a tsp of milk.

Cheesy Potato Chowder

We had our first snow in Chicago today and I decided to make a yummy chowder to warm us up.

Prep time: 15 minutes
Cook time: 2 1/2 to 3 hours
Servings:  20 1 cup servings
Kitchen tools : 6 quart pot with lid

INGREDIENTS
8 potatoes peeled, diced
1/2 white onion, diced
1 cup Colby Jack shredded cheese
1 tbsp ground turmeric
1 pint half and half
1/2 gallon 2% milk
1 stick of real butter
1 can (15.25 oz) whole kernel corn
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup yellow bell pepper, diced
3 cups mashed potato flakes ( gives thickness to the chowder)
3 tbsp dried chives
3 tsp salt or to taste
3 tsp pepper or to taste
6 strips of bacon, cooked until crispy, drained, coarsely chopped
1 tbsp bacon grease reserved
4 celery stalks chopped

DIRECTIONS
1. Cook bacon on low covered until crispy while you prepare the other ingredients. Drain once crispy and chop coarsely. Reserve 1 tbsp of bacon grease.

2. Pour half and half, milk, cheese and stick of butter in pot on the stove on low heat. Add dried chives, ground turmeric, salt and pepper. Cover and stir frequently.

2. Wash, peel, and dice potatoes. Dice bell peppers, onion, and celery.

3. Add potatoes, all your bell peppers, onion, and celery to the pot.

4. Once bacon is ready and chopped add to the pot along with the tbsp of bacon grease.

4. Cover the pot and let simmer for 2 1/2 to 3 hours.

Hot Wing Dip

I make a ton of this because it is usually a hit and it freezes well. Feel free to reduce the recipe. I brought it to a Christmas Eve party and a New Year's Eve party and it was inhaled. At the NYE party there was a swarm surrounding the crockpot.

Prep time: 15 minutes
Cook time: 25 minutes
Kitchen tools: At least a 4 qt crock pot, skillet
Servings: Enough to feed an army of early twenty something men

INGREDIENTS
3  (5oz) cans of shredded white meat chicken (I use Valley Fresh Organic canned chicken; may substitute shredded rotisserie or homemade shredded)
2 packages of cream cheese (make sure one package has at least light fat content or higher for better consistency)
1 cup of ranch dressing
1 cup of cheddar cheese
3/4 bottle of Frank's Hot Wing Sauce (this is the secret ingredient. It has to be Franks! I personally don't care for the strong vinegar taste of the Buffalo sauce).
4 tbsp water
1 tbsp cumin
1 tbsp chili powder
1tbsp red pepper flakes
1 tbsp paprika
salt and pepper to taste
I have dried jalapenos by McCormick's (find at Jewel for about $3) and I lightly sprinkle that in for added flavor; only about 1 tsp.
Tortilla chips
Celery Sticks

DIRECTIONS
1. Set the crockpot to medium and place the cream cheese, 1/4 bottle of hot sauce, the ranch dressing and the cheese in it to get it started melting.
2. In a skillet on low to medium heat combine the water, 1/2 the bottle of hot wing sauce, all the chicken, cumin, chili powder, red pepper flakes, and paprika.Then a dash of salt and pepper to taste.
3. Let the chicken mixture simmer about 15 minutes. Then put the chicken mixture in the crockpot and stir until it blends with the crockpot mixture.
4. Turn your crock pot to high for about 10 minutes and make sure to stir frequently.After you may reduce the heat to medium or warm/low. I serve mine right out of the crockpot to keep it warm. Make sure to stir the dip every so often once it is out for serving.

Serve with tortilla chips and celery sticks.

Peanut Butter Banana Smoothie

I have been on a smoothie kick ever since I bought my blender. I have an Oster 12 Speed.

Prep time: 5 minutes
Servings: 2
Kitchen tools: full size blender

INGREDIENTS:
2 large bananas
1 tbsp creamy natural peanut butter
6 ice cubes
3 tbsp low fat 2% Greek yogurt

DIRECTIONS:
1. Crush 6 ice cubes with the crush ice feature of your blender.

2. Break bananas into chunks and liquify them in with the ice.

3. Add your Greek yogurt and peanut butter. Blend the mixture.

4. Pour smoothie into two large glasses.