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.