Broccoli & Cauliflower Cheese Soup

Ingredients:

1 Small Onion, finely chopped
3 Tbsp. Earth Balanace Spread
3 Tbsp. Flour
1 1/2 Cups Milk
3 Cups Broth (I use Better Than Boullion No-Chicken Base)
2 Carrots, peeled and shredded
1 1/2 cups broccoli and cauliflower mix, chopped
2 cups light cheddar cheese

Saute onion in Earth Balance spread until softened. Slowly add in the flour to make a roux. Add in milk and broth and bring to boil. Add in broccoli, cauliflower and carrots. Reduce heat and simmer 15 minutes. Stir in cheese until melted.





Makes 4-6 servings.

Stuffed Poblano Peppers

I love spicy, and stuffed green peppers, so I thought I'd combine the two and see what happens. Replacing the green pepper with a poblano pepper, and spicing up the filling with a Mexican flare definitely worked well!

Ingredients:

1 small onion, chopped
1 small red bell pepper, chopped
1 clove garlic, minced
1/2 cup corn kernels
1 can black beans, drained and rinsed
1 can diced green chilies
salt & pepper to taste
1 tbsp chili powder
2 tsp cumin
4 med-large poblano peppers
1 can green enchilada sauce
1 cup sharp cheddar cheese

Preheat oven to 375. Saute onions until soft, add in red pepper and garlic. Saute for a few minutes. Stir in green chilies, rice, and black beans until well mixed. Stir in spices. Cut around stem of poblano peppers, pull off top removing seed and top. Scrape out ribs and remaining seeds with a small spoon. Stuff the peppers with the mixture and place in 8x8 square baking dish. Top with enchilada sauce. Top dish with foil and bake for 30 minutes. Take off foil, top with cheese, and bake for 10-15 more minutes until cheese is melted and beginning to brown. Let stand for 10-15 minutes before serving.

Beck's Easy Healthy Lasagna

I learned this recipe from my mom growing up, but I omitted the ground beef she would use. You could add textured vegetable crumbles into the sauce as a variation if you like.

Ingredients:

1 tbsp olive oil

1 onion, chopped
1 clove garlic, minced

1 pkg frozen chopped spinach, pressed and drained

1 24 oz jar marinara sauce

8 oz organic cottage cheese

1/4 cup fresh flat-leaf parsley, chopped

1/2 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 organic, cage-free egg

1/4 cup shredded Parmesan cheese

1/2 pkg Trader Joes No-Boil Lasagna Noodles

2 cups organic part-skim mozzarella cheese

Preheat oven to 375. In medium saucepan, saute onion in olive oil over medium heat until translucent. Add in garlic and spinach. Stir until mixed. Pour marinara sauce over mixture and simmer together 5-10 minutes. Mix cottage cheese, egg, parsley, garlic powder, Parmesan cheese, salt and pepper together to combine. In a 8x8 square baking dish, ladle 1/4 cup of marinara sauce on bottom of dish, followed by a single layer of noodles. Layer 1/3 of remaining sauce, 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella. Repeat with 2 more layers (top layer should be mozzarella cheese). Cover with foil and bake for 45 minutes or until heated through and bubbly. Remove foil for last 10 minutes of cooking to slightly brown cheese on top.

Healthy Spinach & Mushroom Quiche

This was my first attempt ever at making quiche. I used skim milk instead of half & half to make it healthier. Very yummy and light tasting. Happy New Year!

Ingredients:

1 refrigerated pie crust

1 small onion, chopped

4 oz baby portabella mushrooms, sliced

1 pkg. frozen chopped spinach, thawed and drained

1 tbsp olive oil

4 large organic cage free eggs

1 cup milk

1 tsp kosher salt

a few grinds of black pepper

1/2 tsp garlic powder

1/4 cup fresh flat-leaf parsley leaves, chopped

3/4 cup organic sharp cheddar cheese

Heat oven to 375. Fit pie crust in 9 inch glass pie plate. Heat oil in large skillet over medium heat and add onions and mushrooms. Cook for 2 minutes and add in spinach and parsley. Cook 2 more minutes. Add mixture to the pie shell. Whisk together eggs, milk, salt & pepper, and garlic powder and pour over veggie mixture. Sprinkle on cheese and bake 30-35 minutes until knife inserted in center comes out clean. Let stand for 10 minutes before serving.

Asian Noodle Soup

I make this soup at least every other week. There are so many variations for this. Try adding in vegetable potstickers instead of the rice sticks. Yummy!

Ingredients:
3 cups coarsely chopped broccoli, carrot and pea pod mix (or other Asian vegetable mix)
1/2 cup white mushrooms, sliced
1 clove garlic, minced
1/2 small onion, chopped
2 tbsp olive oil
1 tsp sesame oil
4 tbsp Bragg's Liquid Aminos
4 cups vegetable broth
1/2 package rice sticks, prepared according to package, drained and cut into smaller pieces
Salt to taste
Pepper to taste
Juice of 1 lime
Splash of Rice Wine Vinegar
1/2 tsp sriracha hot sauce (optional)

In a large pot, saute the onion in olive oil in medium high heat until slightly softened. Add in the Asian veggies and mushrooms and stir fry until broccoli is bright green. Add in the garlic and fry for another minute. Add in the sesame oil and Bragg's Liquid Aminos and stir into veggies for one minute. Add in vegetable broth and bring to boil. Reduce heat, squeeze in lime juice and add sriracha and rice wine vinegar and simmer for 10 minutes. Add in rice sticks and serve.

Chik'n Wild Rice Soup

Growing up in Minnesota, I had my fair share of wild rice dishes. But nothing beats a hot bowl of thick and creamy Chicken Wild Rice Soup. It was very easy to "veggie-ize" this recipe using Quorn chick'n tenders (my favorite chicken alternative). The crunchy toasted almonds add a layer of flavor of texture essential to this recipe.

Ingredients:

1/2 cup Earth Balance buttery spread 1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups "chicken" broth- made from "Better Than Bullion" Mock Chicken Base
2 cups cooked wild rice
2/3 package Quorn Chik'n Tenders
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds, lightly toasted
3 tablespoons cooking wine
2 cups skim milk

DIRECTIONS
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Next, add the rice, chik'n, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and wine. Allow to heat through, then pour in the milk. Cover and let simmer without boiling for 1 hour.