Tortellini Tomato Spinach Soup

Ingredients
• 1 tablespoon olive oil
• 1/2 cup minced onion (about 1/2 small onion)
• 1 clove garlic, minced
• 4 to 6 cups broth, chicken or vegetable
• 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped
• 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
• Coarse grained salt and cracked black pepper
• 10 ounces fresh or frozen spinach, defrosted and chopped
• 1/4 cup freshly grated Parmesan, very loosely packed


Directions
1. In a 3-quart soup pot, heat olive oil over medium high heat. Sauté the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes.
2. Add broth and tomatoes, turn heat up to high, and bring to a boil.
3. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper.
4. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

What's cookin' at your house?,

Black Bean Enchiladas

We had these for dinner last night, and they were delicious.  I make Chicken Enchiladas frequently, but sometimes it's good to go meatless.

Black Bean Enchiladas

Serves 3-4

Ingredients:

• 1/2 yellow onion, coarsely chopped
• 1 16-ounce can black beans, drained and rinsed
• 1 cup frozen white corn
• 1 1/2 cups cheese, shredded and divided - I like a Cheddar Jack mix
• 1 10 oz. can Enchilada Sauce, mild, I like La Victoria.
• 10 white tortillas, 6 to 8 inch.

Directions:

1. Preheat oven to 400 degrees.  Spray bottom and sides of  a 9x13 baking pan.
2. In a medium bowl, mix together the onion, black beans, corn, and 1/2 cup of the cheese.
3. Warm 2 tortillas at a time, in the microwave, for 20 seconds.
4. Scoop a scant 1/2 cup of the veggie mix into one of the tortillas, roll it up, and place in the pan, seam side down. Repeat with the remaining tortillas, warming and filling, until the all the mix is used. It should make 9 or 10 enchiladas. Pour the entire contents of the can of Enchilada Sauce over the enchiladas and sprinkle it with the remainder of the cheese.
5. Bake at 350° for 30 minutes. 
6. Leftovers will keep for up to a week in the refrigerator.

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Impossibly Easy Chicken 'n Veggie Pie

The original recipe was Impossibly Easy Chicken and Broccoli Pie.  I used mixed vegetables, carrots, peas, green beans; because broccoli has too much potassium for Bob to handle.  I think this would be great with Swiss cheese, too.

Impossibly Easy Chicken 'n Veggie Pie

INGREDIENTS

1 ½ cups  frozen broccoli florets, thawed, drained (from 12-oz bag) Or use the same amount of mixed veggies
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup)
½ cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
¼ teaspoon salt
¼ teaspoon pepper
2 eggs or 1/3 cup fat-free egg product
2-4 dashes of Tabasco sauce

Step one

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer the veggies, 1/2 cup of the cheese, the chicken and onion in pie plate.

Step Two

In medium bowl, stir Bisquick mix, milk, salt, pepper, eggs and Tabasco with wire whisk or fork until blended. Pour into pie plate.

Step Three

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes to let it “set”.

What's cookin' at your house?,

Citrus Chicken

This is a really easy entree'.  You marinate the chicken at least two hours, up to overnight, then bake it!  I used 3 boneless skinless chicken breast, for less fat, and halved the marinade ingredients.  I served the chicken with rice pilaf and a green vegetable.

Ingredients:

• 1 cup fresh squeezed orange juice
• 1 cup fresh squeezed lemon juice
• 2 T. olive oil
• 2 T. crushed garlic
• 2 T. sugar
• 2 t. black pepper
• 2 t. dried oregano leaves
• Chicken parts to equal 3 or 4 pounds

Method:

Put the marinade ingredients in a large zip lock bag, shake to mix.
Add the chicken pieces, close the bag and refrigerated at least 2 hours, up to overnight.
Preheat the oven to 375°.
Place chicken pieces in a baking dish.
Cook uncovered for 35 to 40 minutes, checking for doneness.

Enjoy!

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Chicken Taco Chili

If you're on Pinterest, it was hard to miss this recipe a couple of weeks ago.  It sounded delish, and I wanted to try it.  I hesitated because of all the sodium.  We're pretty low sodium, here at the Prytz house.  I modified the recipe and it's delicious.  This is my recipe.

Chicken Taco Chili

1 large yellow onion, diced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can vegetable broth
Frozen white corn, enough to fill an empty bean can
16 oz can tomato sauce
28 oz can diced tomatoes
1 packet chicken taco seasoning (much lower in sodium.)
1 t, chili powder
2 boneless skinless chicken breast.

Put all the ingredients in the crockpot.  Don't layer, just dump them in and stir it up, a bit.  Cook on High for 6 hours, or on low for 10 hours.  Before serving remove the chicken breast and shred the meat, using two forks.  Makes 8-10 servings.

We ate from this recipe for several nights.  I served it in shallow bowls, over rice.  It was filling and healthy.

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Tortilla Pie

Since Bob was so ill, back in November, he now has to eat as near vegetarian as possible.  He definitely can't have any red meat, beef, pork or lamb; and he should limit his intake of fish, chicken and turkey.  All of these meats are very hard on our kidneys.

Because of Bob's health requirements, I've been cooking strictly vegetarian at home.  He gets his fix of poultry, he doesn't eat fish, when we eat out..  I created this easy dish, to have something new to serve.  We had it last night and it was very good, served it with a green salad and you have a great, easy meal.

Tortilla Pie

2 cans of Pinto Beans, drained and rinsed.
1 T. of minced garlic
1 cup of salsa
4 Flour Tortillas
1 1/2 cups of shredded Mexican Cheese.  Or half Jack and half Cheddar, shredded.

This is my garlic secret, found in the produce section of the grocery.

• Pre-heat the oven to 400 degrees.  
• Spray a pie plate with vegetable spray, and set aside.  
• Place the pinto beans in a large bowl and mash with a potato masher.  Add the minced garlic and salsa, and continue mashing.  The salsa makes it easier.  This is the salsa I like to use.

• Place one flour tortilla in the pie plate, cover with 1/4 of the mashed pinto mixture, then 1/4 of the cheese.  
• Repeat until you have four layers, ending with cheese on the top. 
•  Bake in the oven at 400 degrees for 30-40 minutes.  Serves 4.

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Vegetarian Tortilla Casserole

This is delicious, you can easily leave off the cheese, if you want it to be vegan.  I tend to cook without measuring, so this is my best guess.

Ingredients:

• Spray vegetable cooking oil
• 1 (15 oz) can black beans, drained and rinsed
• 2 T minced garlic in oil. (jar found in the produce section of your supermarket.)
• 1/2 t. dried oregano
• 1/4 t. cayenne pepper
• 3 T. canola oil
• 1 medium red onion
• 1 cup chopped zucchini
• 3/4 cup shredded carrot
• 1 cup frozen white corn, thawed
• pepper and sea salt to taste
• 3 whole wheat tortilla wraps (12" size)
• 1 cup prepared mild chunky salsa
• 1/2 cup shredded Mexican cheese.

Assembly:

1. Preheat oven to 350°.  Spray 12 inch pie plate with cooking spray, set aside.
2. Mix beans, garlic, oregano, and cayenne in a small bowl, set aside
3. Heat canola oil in medium skillet, medium heat.  Saute´ onion for 5 minutes, add zucchini, carrot and corn and saute´ for 3 minutes.  Season with the pepper and salt.  Pour into colander to drain any excess oil.
4. Place one tortilla wrap in the pie plate.  Top with 1/3 of bean mixture, 1/3 vegetable mixture, and 1/3 of the salsa.  Make two more layers for a total of 3 layers.  Top with the cheese
5. Bake uncovered for 30 minutes.  Cut into wedges to serve.  

Serves four.

What's cookin' at your house?,

Favorite Sandwich.

One of our favorite lunchtime repasts is a Tuna Sandwich.  Since I haven't been doing any "new" or creative cooking I thought I'd share how I make a Tuna Sandwich.

• 12 oz. can Chunk White Albacore in water, drained.
• 3 sweet gherkin pickles, diced.
• 2 stalks of celery, diced.
• 1/4 cup of sliced almonds.
• Best Foods Olive Oil Mayonnaise.

Put the first 4 ingredients in a medium bowl and moisten well with the Mayo.  Serve on bread or toast; our favorites are Sheepherders or Whole Wheat.  Add a slice of cheddar, if your diet or taste buds allow.

What's cookin' at your house?,

Pulled pork the slow cooker way.

This is an easy and delicious casual meal.

• 4 - 4 1/2 lb pork butt, with the bone in
• 1 (14.5) can chicken broth
• 1 T. white vinegar
• 1 cup BBQ sauce

1. Cook the first three ingredients in the slow cooker.  Cook on low for 8 hours.
2. Remove pork to plate and shred or thinly slice.
3. Place pork in bowl.
4. Strain liquid from slow cooker; add 1/2 cup to pork, with BBQ sauce.

Serve on sesame buns, accompanied by coleslaw for a great casual dinner.

What's cookin' at your house?,

Pear Salad

My friend Marilyn suggested this would be a great entrée salad with the addition of chicken. I concur. I think grilled and sliced chicken breast would be great. I'm not sure where I bought my pear vinegar; I think I got it at one of the local wineries, but don't hold me to it! I found it on line here: http://www.grapevinetrading.com/vinegars.html.

Pear Salad

1 Bartlett pear, thinly sliced
2 bags of Triple Heart Lettuce
1/2 cup crumbled Blue Cheese
1 cup dried Cranberries
1 cup glazed Walnuts
Pear Vinaigrette Dressing, recipe below

Toss all ingredients in a large bowl. Serves 10 – 12.

Pear Vinaigrette Dressing

½ cup Extra Virgin Olive Oil
½ cup Pear Vinegar
¼ teaspoon Salt
1/8 teaspoon pepper

Put all ingredients in small container, cover and shake to mix.

Healthy Chicken and Dumplings

Chicken and Dumplings has always been a favorite of Bob's and mine.  This is a healthy alternative to the traditional version.  This is a recipe I learned by watching my Mom cook, and have never written down, before.  It can be a one dish meal, or serve it with salad or vegetables.  Hope you enjoy it.

• One package of sliced chicken breast, about 1 1/3 pounds
• One large white onion, coarsely chopped
• One large carrot, peeled and coarsely chopped
• One large stalk celery, coarsely chopped
• Four cups of water
• Salt and pepper, to taste
• Low-Fat Bisquick, 1 1/3 cups
• Non-fat milk, 1/3 cup plus 2 teaspoons

Sauté the chicken pieces, in canola oil, in a Dutch oven, until outer pink is gone; add onion and continue sautéing until onion is translucent. Add carrot, celery and water bring to a boil; lower heat to a low boil and cover. Simmer for about 15 minutes, until carrots are done.

Remove chicken, keep warm in covered dish. Use a potato masher to break-up any large pieces of vegetable in the broth. Bring broth back to a slow boil.

In a small bowl, mix Bisquick and milk, forming a soft ball. Drop mixture into simmering broth, you should have eight dumplings. Cook, uncovered for 10 minutes; cover Dutch oven and cook for 10 more minutes.

Place reserved chicken in your serving dish, place dumplings on top of chicken, and spoon gravy from Dutch oven over all.

What's cookin' at your house?,

Great Vegetarian Dinner

I served this to my Book Group, it's easy to double or triple the recipe for a crowd. There was only one vegetarian among us, but everyone loved it and didn't give a thought to the lack of meat.

Black Bean Burrito Bake

1 Chipotle chili in adobo sauce, seeds removed
1 cup reduced-fat sour cream
15 oz can black beans, rinsed
1 cup frozen white corn, thawed
6 flour tortillas, burrito size
1 cup mild salsa
1 cup shredded Jack cheese

Heat oven to 350 degrees. Spray baking dish with cooking oil.

Chop chili, add to sour cream in medium bowl, let stand 10 minutes.Add beans and corn to sour cream mixture.

Divide bean mixture, and spoon down the center of each tortilla. Fold tortillas, and place seam side down in baking dish.

Spread salsa over burritos, sprinkle with cheese.

Bake for 20 minutes at 350 degrees. Six servings.

What's cookin' at your house?,

Tummy Warming Chili

This is a really easy Chili. You can make it vegetarian with one easy substitution, Vegetable Broth instead of Chicken Broth.

1 can Mexican stewed Tomatoes
1 can fat-free Chicken Broth or Vegetable Broth
1 can fat-free refried beans
1 can Kidney Beans
1 can pinto beans
1 can black beans
1 chopped onion
2 chipotle chilies, seeded and chopped

Directions:

Drain beans. Sauté onion in a small amount of oil, in a Dutch oven; add broth and refried beans. Stir until refried beans are liquid. Add remaining ingredients, cook for ½ hour.

What's cookin' at your house?,

Easy Mac and Cheese

I call this "Famous" because Ole told me last year that he still makes this recipe. I gave it to him when he was going to college in Wyoming. It is really easy to make, and no roux to cook!

Famous Mac and Cheese

2 Cups Large Elbow Macaroni
2 Cups grated Sharp Cheddar
2 Cups grated Jack Cheese
2 large eggs
non-fat milk
salt, pepper, paprika; a few shakes of each

Pre-heat oven to 375 degrees. Spray baking dish with oil.

Cook macaroni according to package directions, in boiling salted water. When done pour in a large glass of ice water, then drain in a colander.

While macaroni is cooking, grate cheese.

Break eggs into 2 cup measuring cup, whisk well. Add milk to measuring cup, up to 2 cup mark. Add seasonings and whisk well.

Assembly - put 1/2 cooked macaroni in the baking dish, sprinkle with 1/2 cheddar cheese and 1/2 jack cheese. Repeat. Pour egg mixture over all, and bake for about 45 minutes, until a knife inserted into the center comes out clean. Let casserole sit for 5-6 minutes before serving.

What's cookin' at your house?,