Creamy Potato Soup

This soup is perfect to dunk the Beer n Gouda pretzels in!


Kartoffelsuppe (Potato Soup)

from Germany

5 potatoes; medium
1 onion; medium size
2 celery stalks & leaves
2 Tbsp. vegetable oil
1 bay leaf; small
1/2 tsp. salt
1 tbsp Chicken bouillon (powder form)
2 Tbsp. butter

2-1/2 cup milk
Handful each of Parmesan and cheddar cheese

Directions
Peel and cube potatoes, set aside. Chop onion and celery. Sauté celery and onion for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with with just enough boiling water to cover. Place bay leaf, salt, butter  and Chicken bouillon in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; I used my blender. Thin soup with milk as desired; add in the hand fulls of cheese and heat until warm. (DO NOT boil).

Beer n Gouda Pretzels

Well, this is a first, the first recipe I have posted that required using yeast!  It is a direct result of our German Gourmet Night where I was required to make pretzels!  I was pleasantly surprised at how easy it was and how quickly it went.  I would encourage anyone to try this recipe!


Ingredients

4-3/4 to 5-1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1 teaspoon caraway seeds ( I did not use these, I don't like the taste of rye bread)

1 cup milk
1/2 cup beer or nonalcoholic beer
2 tablespoons canola or veg oil

2 eggs, lightly beaten
1 cup (4 ounces) shredded Gouda cheese
Coarse salt

Directions
1.  In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough. I only needed 4 1/2 cup of flour.

2.  Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 14-in. rope. Cover and let rest 10 minutes longer.

3.  Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm. Yield: 16 pretzels.

Nutritional Facts
1 pretzel (calculated without coarse salt) equals 233 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 338 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.

Bannister Breakfast Burritos

Breakfast Burritos

I came across an awesome recipe on Pinterest for On the Go Breakfast Burritos, however, the ingredients were not what I necessarily liked so as usual, I tweaked it! These are great to make on a weekend day and stash in the freezer for a months worth of yummy breakfasts. At the most you spend one hour in the kitchen for a months worth of saving money and not eating out! They are also great for an after school or midnight snack!



Ingredients:
1 lb. Pork Sausage
1 tsp garlic powder
salt and pepper to taste
1/4 cup of salsa (or just add a tomato, a red/green pepper, & onion)
6 dashes of Chalula hot sauce (or whatever you prefer)- optional
2 cups shredded cheese (cheddar or Mexican blend)

12 large eggs
1/4 cup of milk
salt and pepper to taste

18-26 flour tortillas (I used the medium soft taco size tortillas Mission brand)

Saran wrap
ziploc baggies

Directions:

1. Brown sausage - drain on a paper towel if needed.
2. Add garlic powder, salt, pepper, salsa, hot sauce, and saute until veggies are tender or heated through.
3. add in the cheese, mix thoroughly.
4. Cover and set aside.


5. Whip together eggs, milk, and salt and pepper to taste.
6. Cook over medium heat until done.
7. Combine the egg mixture with the meat mixture.
8. Prepare to roll the burritos. Spoon desired amount onto the center of the tortilla.
9. Fold in left and right sides leaving the top more narrow than the bottom.
10. Fold and roll from the bottom up, tucking in excess.
11. Wrap the individual burritos in plastic wrap.
12. Place the wrapped burritos in freezer zip-lock bags and place in the freezer until ready to use.

REHEAT Directions:

1. Remove plastic wrap.
2. Wrap in a paper towel
3. Heat in microwave on high for 30 seconds.
4. Turn the burrito over, heat for 30 more seconds.
5. Unwrap and enjoy!

Grilled Cheeseburger Burritos

Grilled Cheeseburger Burritos

I had seen a Kraft recipe for this but I didn't like the ingredients because it was too close to a taco recipe I have. So I Googled some additional recipes and as usual combined three or four other recipes to make this very yummy and must I say ... restaurant style burrito! This is great for a quick meal as all the components can be made ahead an assembled and grilled when your ready to eat!

Ingredients

1 lb ground beef

1 tablespoon Worcestershire sauce

1 tablespoon Adobo (or garlic powder and pepper)

2 tablespoons of hot sauce (I used Chalula)

1 tablespoon ketchup

1 tablespoon cumin

1 small onion

1 cup medium salsa

1 1/2 cup shredded cheddar cheese

pepper and salt to taste

1 pkg Knorr Fiesta Sides Mexican Rice (prepared per package instructions)

10 flour tortillas (the small ones)

Sliced tomatoes (optional)

Directions

Brown ground beef in large skillet with the Worcestershire sauce, Adobo, Chalula, ketchup, cumin, and onion. Once the beef is browned add the salsa, cheddar cheese and salt and pepper to the beef and simmer for 5 minutes.
 

Lay out a room temperature tortilla. Add a few heaping tablespoons of the beef mixture. Spread some of the rice on top of the beef along with some slices of tomato.  Roll up tortilla burrito-style and place wraps, seam down on preheated grill pan. Grill just long enough to seal the burrito and get a nice grill mark. Flip the burrito and grill the other side.  Remove from the grill and serve with salsa, sour cream, etc.

(Timesaver Tip: Mix the beef and rice together and place in the fridge until you are ready to prepare the burritos in order to save time. Warm up the mixture in the microwave before assembly).

(Wrapping Tip: When rolling your burrito, fold in the right and left sides first - creating a pseudo fan shape where the top of the tortilla is smaller than the bottom. Roll the burrito from the bottom up - tucking in the sides as needed. Roll the burrito around until the seam is down and then place on the grill. seam down.)

Hamburger Goulash

My mom made this a lot while we were growing up and we always called it Goulash. It was not until a couple years ago when I took leftovers of this yummy delish dish to work when someone mentioned that it was not Goulash but called Johnny Marzetti instead.  What ever you want to call it, go for it because it is one yummy dish not matter what! We like to add Chalula Hot Sauce and/or Ranch dressing!

INGREDIENTS

2 tbsp. olive oil
1 ½lb. ground beef 
3 cloves garlic, chopped
1 small green pepper; seeded and chopped (optional)
2 medium yellow onions, roughly chopped
8 oz. white button mushrooms, thinly sliced (optional)
1 tsp. dried oregano
1 15.5 oz can of light red kidney beans; drained
1 28-oz. can whole peeled tomatoes in juice, crushed
salt and freshly ground black pepper, to taste
2 tbsp. finely chopped parsley
1lb. elbow macaroni
2 tbsp. unsalted butter
8 oz. cheddar cheese, shredded
3 oz. mozzarella, shredded
3 tbsp. bread crumbs (optional)

INSTRUCTIONS

1. Heat oil in a 12″ skillet over medium-high heat.  Brown beef; about 8 minutes. Add garlic, green pepper and onions; cook until soft, about 8 minutes. Add mushrooms; cook until browned, about 5 minutes. Add in oregano, kidney beans and tomatoes; bring to a boil. Reduce heat to medium-low; cook until thickened, about 15 minutes. Remove from heat, season with salt and pepper, and stir in parsley; let sauce cool.

2. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat, and add macaroni; cook until al dente, about 7 minutes. Drain and toss with butter in a bowl; set aside. Mix the macaroni and meat mixture together  with the cheddar cheese and pour into a  sprayed 9″ × 13″ baking dish; cover with mozzarella and bread crumbs. Bake until browned on top, about 45 minutes.

Chicken Jambalaya

Recipe courtesy Sandra Lee

Show: Sandra's Money Saving Meals

Ingredients

• 2 tablespoons canola oil , divided
• 1 1/2 pounds boneless, skinless chicken thighs , cut into bite-size pieces
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, chopped
• 1 green bell pepper , chopped
• 2 stalks celery, chopped
• 1 tablespoon chopped garlic
• 1 tablespoon Cajun seasoning 
• 1/4 teaspoon cayenne pepper 
• 2 cups long grain rice
• 3 cups chicken broth 
• 1 (14.5-ounce) can diced tomatoes , with juice
• 1 tablespoon chopped fresh parsley, for garnish 

Directions

In a large, heavy-bottomed pot over medium-high heat, add 1 tablespoon oil. Add the chicken, season lightly with salt and pepper, and brown on both sides, about 7 minutes, working in batches if necessary. Remove the chicken to a plate. Add the remaining tablespoon of oil and the onions, peppers, and celery, and cook until the vegetables are soft, about 5 minutes. Add the garlic, Cajun seasoning, cayenne, salt and pepper, and give it a stir. Stir in the rice. Add the chicken back to the pot, along with the broth and tomatoes, and season with salt and pepper. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 30 minutes. (Reserve 3 cups rice mixture for Round 2 Recipe Cajun Quesadillas and Online Round 2 Recipe Cajun Red Bean  and Rice Soup.) Serve, garnished with parsley.

Italian Sausage Pasta

Italian Sausage Pasta

I turned my dads awesome bulk sausage into Italian sausage to make this yummy flavorful dish! You can do the same!

Ingredients

16 oz. pasta (any type of your choice)
1 medium onion, diced
2 cloves garlic, minced
1 lb. mild Italian sausage, casings removed, or bulk sausage with an additional tablespoon each of garlic powder and oregeno
1 tblsp. olive oil
1 28oz. can diced tomatoes with juice
1 tsp. dried oregano
1/2 tsp. red pepper flakes
Salt to taste
1 cup grated Parmesan cheese

Cook the pasta (I used Penne)per the directions on the box. Brown the sausage with the olive oil, drain if necessary. Add in onions and garlic cook until tender. Add in the can of tomatoes including the juice, oregano, red pepper flakes and salt. Allow to simmer for about 5 minutes. Add in the cheese and then add the cooked/drained penne. Enjoy!

Black Bean and Corn Salsa

Description

This is an easy bean salsa I got from my friend Va! I had a PD recipe similar to this but this by far is the best recipe we have found to date for this yummy LO CAL salsa! It is very simple and delicious. Serve as a dip, or over fish or chicken, etc.

Ingredients

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/4 red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
2/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
1/4 teaspoon hot sauce, or to taste

Directions

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Nutritional Information

Servings Per Recipe: 16
Amount Per Serving
Calories: 115
Protein: 1.2g
Sodium: 149.9mg
Dietary Fiber: 1.0g
Carbohydrates: 8.2g
Fat: 9.3g
Cholesterol: 0.0mg

Energy Bites

No-Bake Energy Bites
(makes 18-20 bites)

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week. These little yummy beauties pack about 125 calories per ball.

Jalapeno Cheddar BBQ Bacon Burger

Jalapeno Cheddar BBQ Bacon Burger - We created this on Fathers Day and it was a hit!

Burgers

2 pounds ground beef
1 small onion, minced (about 1 1/4 cups)
1 egg (beaten)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder
1/4 cup BBQ sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup shredded cheddar cheese
1 pkg thick cut bacon

On a foil lined cookie sheet, arrange the pkg of bacon strips and bake at 400 until desired done-ness. Typically 15-20 minutes. Mix all the rest of the ingredients and form patties. Grill the patties until done.

Garnish rolls with a slice of bacon, mayo, ketchup, mustard, BBQ sauce, lettuce, tomato, onion, etc. ENJOY!

Cheese Tortellini Tomato Soup

A great Taste of Home recipe!

Ingredients

1 large onion, chopped
1 tablespoon butter
2 pounds plum tomatoes, seeded and quartered
3 cups reduced-sodium chicken broth or vegetable broth
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh basil
1/4 teaspoon salt
Dash pepper
1 cup dried cheese tortellini
1/3 cup shredded Parmesan cheese

Directions

In a large saucepan, saute onion in butter until tender. Add the
tomatoes, broth, tomato sauce, basil, salt and pepper. Bring to a
boil. Reduce heat; cover and simmer for 30 minutes. Cool slightly.
Cook tortellini according to package directions; drain well and set
aside. In a blender, cover and process soup in batches until smooth.
Return to the saucepan; add tortellini and heat through. Garnish
with cheese. Yield: 8 servings (2 quarts).

Nutrition Facts: 1-1/3 cups equals 114 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 609 mg sodium,

© Taste of Home 2011

Tortellini with Vegetables

This is a great dish that can be used as the main meal or a yummy filling side dish for 180 calories! I did not have zucchini so I substituted frozen broccoli and added a small onion!

Ingredients:

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

Steps:

1. Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.

2. Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.

3. Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.

4. Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Makes 4 servings

Nutrition:

1 Serving (1 Serving)Calories 180 (Calories from Fat 80 ),Total Fat 9 g(Saturated Fat 4 g,Cholesterol 60 mg;Sodium 250 mg;Total Carbohydrate 20 g(Dietary Fiber 3 g,Protein 8 g;Percent Daily Value*:Vitamin A 14.00%;Vitamin C 38.00%;Calcium 12.00%;Iron 10.00%;Exchanges:1 Starch;1 Vegetable;2 Fat;*Percent Daily Values are based on a 2,000 calorie diet.

Feta Topped Chicken

I tried this recipe thinking I would not like it and that the chicken would be dry. I couldn't be more wrong on both accounts! It was juicy and delicious and only 200 calories!

Ingredients:

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

Steps:

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Nutrition:

1 Serving (1 Serving)Calories 200(Calories from Fat 80),Total Fat 9g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 80mg;Sodium 210mg;Total Carbohydrate 2g(Dietary Fiber 0g,Sugars 1g),Protein 28g;Percent Daily Value*:Vitamin A 4.00%;Vitamin C 2.00%;Calcium 6.00%;Iron 6.00%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;4 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 1/2 Fat;Carbohydrate Choices:0;*Percent Daily Values are based on a 2,000 calorie diet.

Cheesy Beef Corn Chip Skillet

This recipe is a nice spin on tacos and very similar to a popular concession stand hit "taco in a bag". The calorie count isn't bad either at 270 calories per serving!

Ingredients:

1lb. ground beef
1 small onion, chopped
3/4 cup water
1pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups corn chips
1/4lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes
2 cups shredded lettuce
2 tomatoes, chopped
3 chipped green onion
1/4 cup sour cream
1/2 cup salsa

Steps:

1. BROWN meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package.

2. COVER meat mixture with chips and VELVEETA; cover. Cook on low heat 5 min. or until VELVEETA is melted.

3. TOP with lettuce, tomatoes, green onions, sour cream and salsa.

Nutrition:

Calories 270 Total fat 15 g Saturated fat 6 g Cholesterol 60 mg Sodium 740 mg Carbohydrate 13 g Dietary fiber 2 g Sugars 4 g Protein 18 g Vitamin A 20 %DV Vitamin C 10 %DV Calcium 20 %DV Iron 15 %DV

Italian Chicken Noodle Soup

Here is a soup that is a pick me up on a cold winter day and won't break your New Years Resolution at 170 calories per serving! It is quick and easy to make .... and yes, even the guys liked it!

Ingredients:

1 tablespoon olive or vegetable oil
2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso® chicken broth (4 cups)
2 cups water
3 medium carrots, sliced (1 1/2 cups)
2 cups broccoli florets
1 1/2 cups uncooked medium egg noodles
1 teaspoon dried basil leaves
1/2 teaspoon garlic-pepper blend
1/4 cup shredded Parmesan cheese

Steps:

1. In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.

2. Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.

3. Top each serving with cheese.

Makes 6 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)Calories 170(Calories from Fat 50),Total Fat 6g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 35mg;Sodium 710mg;Total Carbohydrate 13g(Dietary Fiber 2g,Sugars 3g),Protein 15g;Percent Daily Value*:Vitamin A 120.00%;Vitamin C 20.00%;Calcium 10.00%;Iron 8.00%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;1 1/2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.