Weight Loss Magic Soup ~ by Sarah

Now, don't get all excited about the title.  There's really nothing "magic" about it.  You're just supposed to eat it for lunch, snack, and dinner for two weeks and then you'll supposedly lose weight.  Well, duh.  But I'm pretty sure that if I ate this three times a day for 14 days, I would never want to eat it ever again.  But it is a delicious soup and very, very filling.  It makes a TON--like almost more than my big crockpot could hold--so make sure you freeze it or halve the recipe if you don't think you'll get through it in a week.  Wes and I are both taking it for lunch and it looks like it's going to be the perfect amount to get us through the week.  It is delicious, fresh, and will keep you full!

Ingredients:

2 cans chicken broth (I used low-sodium)
3 cups V-8 juice (you can use low-sodium V8--which I did--or even tomato juice)
2 cans Italian diced tomatoes
1 small onion, diced
2 cloves minced garlic
1 package sliced mushrooms
3 carrots, peeled and sliced
1 zucchini, diced
1 yellow squash, diced
2 cups fresh or frozen green beans
1 can kidney beans, drained and rinsed
3-4 cups shredded cabbage
1 tsp. Italian seasoning
salt and pepper to taste
3 chicken breasts, boiled and cubed (This is my addition.  There is no way I can do lunch without meat, so I added it.  I'm sure it still keeps the calories low.)

Directions:
In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.  (This is where I will do things differently last time.  This filled my crockpot SO full that it took forever for the soup to begin to boil and I actually had to cook it on high for about 4 1/2 hours.  So next time I will put it in my Dutch oven on the stove so that I can stir it and not have it take so long.)  This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To thaw, place the bag in the fridge for 24 hours and then reheat.

Obviously not my picture...

Here is the link to the original post: http://www.favfamilyrecipes.com/2014/01/weight-loss-magic-soup.html

Breakfast for a Week ~ by Sarah

My co-worker, Mary Ruth, made this breakfast up and when I saw her eating it I had to have the recipe.  It smelled amazing!  She makes a big batch of it on the weekend, stores it in the fridge, and then eats it every morning.  I made my first batch today and it is delicious!  I can't wait to have a quick, healthy, and delicious breakfast each morning when I'm in a rush!

Ingredients:
1 lb. breakfast sausage (not maple--hot or mild regular)
1 bunch kale
1 bag spinach
1 red bell pepper
1 green bell pepper
1 package mushrooms
1/2 onion
2 cloves garlic
any other veggies you think would be good--she puts jalapeño peppers in hers, but that's too spicy for me!
12 eggs, beaten

Directions:
Cook sausage in large skillet until completely browned.  Take out and drain on a paper towel.  Using a food processor, shred kale and spinach.  Cook in skillet over medium-high heat until tender.  Add sausage back along with the peppers, onion, and mushrooms.  Saute until everything is tender.  Add in beaten eggs and stir pretty constantly until egg is completely cooked.  Season well while cooking.  It will smell amazing!  Cool for awhile and then store in a large airtight container.  Take what you want in the morning and heat it in the microwave.

Manicotti Italian Casserole ~ by Sarah

I found this on AllRecipes.com and it was a big hit with my family.  So delicious!  And easy, too!

*I have no idea why it is named this...it doesn't really resemble manicotti at all!


Ingredients:
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage (I used "Hot" and it wasn't too spicy at all)
1 (8 ounce) can mushrooms, drained OR 1 package fresh mushrooms, sauteed
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni


Directions Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Meanwhile, brown ground beef and Italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a large bowl. Stir mushrooms, spaghetti sauce, and cooked pasta into bowl and mix with meat.   Pour mixture into large baking dish.  Sprinkle cheese and pepperoni over the top. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Sausage-Kale Breakfast Strata ~ by Sarah

I made this for the first time the other day and took it to a breakfast potluck at school.  It is a Pioneer Woman recipe, so it is not fat free.  It got rave reviews.  I liked how I made it the night before and then just had to bake it in the morning.  Kale is growing on me...this is really good!


Ingredients: 
12 whole Eggs
2-1/2 cups Half And Half (or Milk, If You Prefer)
Salt And Pepper, to taste
4 Tablespoons Minced Fresh Oregano (or Parsley, Basil, Etc.)
1 loaf Crusty French Or Italian Bread, Cut Into Cubes
2 pounds Breakfast Sausage Patties, Cooked And Cut Into Cubes
1 bunch (large) Regular Kale, Torn Into Pieces
Olive Oil (for Frying)
16 ounces, weight White Mushrooms, Halved
2-1/2 cups Grated Monterey Jack Cheese

Preparation Instructions: 
*Note: Recipe can easily be halved.

Mix together eggs, half-and-half, salt, pepper, and minced oregano. Set aside. Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in a 425 degree oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside. Heat olive oil over medium-high heat, then throw in kale. Cook for 2 minutes, or until slightly wilted. Remove from heat and set aside. Layer half the bread, half the kale, half the mushrooms, and half the cheese in a large, buttered lasagna pan. Repeat with the other half of all the ingredients, ending with the cheese. Slowly pour egg mixture all over the top. Cover with plastic wrap and refrigerate overnight if possible. To bake, remove from fridge 20-30 minutes before baking. Replace plastic wrap with foil and bake in a 350 degree oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.

(Pioneer Woman picture)

If you want to see her step-by-step pictures, you can see her post here: http://thepioneerwoman.com/cooking/2012/01/sausage-kale-strata/

Pot Roast, Vegetables, and Beer ~ by Sarah

I got a Dutch oven for Christmas and was anxious to try it out.  (If you don't have a Dutch oven, a big, heavy-bottomed stock pot will work.)  This came from allrecipes.com and is by far the best pot roast I've ever made.  It made the house smell amazing!  I used a super cheap roast--chuck.  It cooks slowly, so it's nice and tender when it's done!

Ingredients:
2 tablespoons olive oil
1 (3 pound) beef pot roast
1 onion, chopped
5 cloves garlic, minced
1 pound carrots, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
1 1/2 pounds potatoes, peeled and cut into chunks
2 tablespoons all-purpose flour
2 cups beef stock
1 (12 fluid ounce) can or bottle dark beer
1 bay leaf
3 tablespoons chopped fresh thyme
1 teaspoon brown sugar
2 tablespoons whole-grain Dijon mustard
1 tablespoon tomato paste
salt and ground black pepper to taste

Directions:
1. Preheat an oven to 350 degrees F.

2. Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid.

3. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours. (Mine was a little overcooked by going this long, so I'll probably only do 2 hours next time.)

I stole this picture from the website.  We all know what a pot roast looks like...

Marlboro Man's Favorite Sandwich ~ by Sarah

This is a recipe from my Pioneer Woman cookbook.  I have been wanting to try it for awhile now, but I was scared of all the butter.  It didn't disappoint--this is amazing!  

Ingredients
1 whole large onion
2 sticks butter
2 pounds (to 3 Pounds) cube steak
Lawry's Seasoned Salt
lemon pepper (to taste)
pepper (to taste)
½ cup (approximately) Worcestershire Sauce
Tabasco sauce, so taste
4 whole French/deli rolls

**Note: I also added fresh mushroom slices to the onion when it was cooking and grated mozzarella cheese to put on top of the meat when the sandwich was assembled.

Directions:
Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s, lemon pepper, and pepper.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan.

 *This is a Pioneer Woman picture.  I was too lazy and too hungry to photograph my own.

If you want to see step-by-step instructions with pictures every step of the way, go here: 

http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/

Serve this to a man in your life--he will be over the moon!

Vegetable Lasagna (With Meat) ~ by Sarah

It's lasagna--without the carbs! I got most of this recipe from my ground beef cookbook, but I changed it quite a bit to more closely resemble the regular lasagna I make. You can add or subtract vegetables as you wish. My kids don't usually eat spinach, zucchini, or mushrooms, and they ate them in this. They had no clue they were in there! It was really, really good!

Ingredients:
1 lb. ground beef
1 onion, chopped
1 jar marinara sauce
1 can Italian stewed tomatoes
1 package sliced mushrooms
4 zucchini or 2 zucchini and 2 yellow squashes, sliced lengthwise into 1/4-inch slices
2 T flour
1 to 2 cups fresh spinach
2 T chopped fresh basil
16 oz. small curd cottage cheese
2 eggs, beaten
shredded mozzarella cheese  (I used reduced-fat and it was fine)
shredded Parmesan cheese

Directions:
Brown ground beef and onion over medium-high heat.  Season as desired.  If you have Italian Seasoning, dump some in!  Drain.  Add marinara sauce, stewed tomatoes, and mushrooms.  Mix well (I used the spatula to chop the mushrooms into smaller pieces) and simmer over low heat for 10-15 minutes.

 While the meat is simmering, grease a baking dish and layer the bottom with zucchini and yellow squash.  Sprinkle with 1 tablespoon flour.

In a small bowl, combine cottage cheese with beaten eggs.  Add 1 tablespoon fresh basil.  Pour half of the mixture over the zucchini and squash and spread evenly.  Add a layer of half of the meat sauce, then another layer of zucchini and squash with 1 tablespoon flour.  Spread the second half of the cottage cheese mixture over that.  Sprinkle with as much spinach as desired.

Spread with the last of the meat mixture.  Add as much Parmesan and mozzarella cheese as desired.  Sprinkle with remaining basil.  Bake at 375 degrees about 40 minutes or until cheese is golden and bubbly.  Let stand 10 to 15 minutes before serving.

As you can see, it's pretty watery due to all the vegetables.  The flour is to help that, but the more veggies you use, the watery it will be.  It didn't bother us, though!  This is nice because it doesn't require a side dish.  I baked some garlic bread, but that was it!  A meal in one!

Anderson Shish Kabobs ~ by Sarah

You've tried Hanning Shish Kabobs, now you should try shish kabobs ala Anderson!  Wes is famous for these--they are to die for!

Ingredients:
1 family-sized package petite sirloin steaks
2 zucchini
1 package whole fresh musrooms
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 sweet onion
1 heaping regular-sized spoonful of pre-minced, jarred garlic
2 bottles teriyaki sauce marinade
1 package shish kabob skewers

Directions:
Cut the vegetables into uniform pieces about 1 inch by 1 inch.  Put in a large bowl and  pour one bottle of marinade over them.  Stir well to coat.  Cover and put in refrigerator.

Trim the meat well and cut into 1 inch by 1 inch pieces.  Place in Ziplock bag.  Add garlic.  Pour in the other bottle of marinade.  Seal bag and mix well to cover the meat.  Put in refrigerator.

Allow veggies and meat to marinate in the refrigerator for at least t 6 hours.

When ready to start cooking, soak the wooden shish kabob skewers in water for about 15 minutes.  Add meat and veggies to the skewers in whatever order suits your fancy.  Save the leftover veggie marinade, but discard the meat marinade.

Barbecue over medium-high heat about 10 minutes or until meat is cooked to your desired wellness.  (Medium-rare, baby!)  While cooking, brush leftover marinade from the veggies on the shish kabobs.

Serve with white or brown rice.  I could eat these daily.  And they're great leftover--even cold from the fridge!

Chicken Cacciatore ~ by Sarah

I got this recipe out of the newspaper a few years ago.  It is delicious and my family loves it!  Easy, too!

Ingredients:
2 t. olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1 bell pepper cut into strips (I used half a green and half a red.)
1 regular-sized package sliced fresh mushrooms
1/2 c. dry red wine
1 1/2 c. marinara sauce
2 T chopped fresh parsley

Directions:
Heat oil in large nonstick skillet over medium-high heat.  Add chicken.  Season meat.  Cook 4 minutes per side.  Transfer chicken to a plate--set aside.  Combine bell pepper and mushrooms in skillet over medium heat.  Sprinkle with salt.  Cook 4 minutes, stirring occasionally.

Add wine and cook 2 minutes.  Stir in sauce; heat.  Return chicken to skillet; reduce heat and simmer about 10 minutes or until chicken is cooked through.  Flip the chicken at least once.

Top with fresh Italian parsley.  (But, if you're like me and accidentally buy cilantro instead of parsley, using dry parsley flakes is fine.)

I serve it with noodles.  (Usually I cook penne, but halfway through cooking them tonight I realized there were weevils, so I had to use regular spaghetti.)

The sauce is the best part, but it doesn't make a whole lot of it, so if you're feeding more than just a couple people, you might want to double the sauce. 

Golden Mushroom Pork Chops ~ by Sarah

I found this recipe on allrecipes.com, then tweaked it quite a bit.  It was delicious!  Wes, being the meat and potatoes guy that he is, could not get enough of it.  I served it with mashed potatoes (from a box) and green beans.  The soup made for excellent gravy on the potatoes!

Ingredients:
3-4 pork chops (I usually buy bone-in pork chops, but these boneless sirloins were on sale, so that's what I used)
2 cans golden mushroom soup
1/2 can water
1/2 can heavy cream or whole milk
2 cloves garlic, chopped
1 package sliced fresh mushrooms
2 T. butter
garlic salt, seasoned salt, pepper to taste

Directions:
Brown all sides of pork chops.  Season them well with garlic salt, seasoned salt, and pepper.  They don't need to be cooked throughout, just browned on the outside.

In a large skillet, melt butter over medium-high heat.  Add garlic and mushrooms and saute until mushrooms shrink up in size.  You'll hardly be able to stand how good it smells!

 

Reduce heat to medium-low.  Add mushroom soup, 1/2 soup can water, and 1/2 soup can cream or milk and mix well.  Place pork chops in skillet and cover them with liquid.  Put the lid on and simmer until chops are done.  (This will vary depending on their thickness.)

 

Delicious!!!

Hanning Shish Kabobs ~ by Kelsey

We like to Bar-B-Que.  A lot.  I especially like the part where there is one less pan to wash.  So, here is a recipe we use often.

Sir loin steaks, cubed
Mushrooms (My favorite part!)
Bell Peppers
Zucchini
Sweet Onions
Whatever else you like, such as potatoes, yellow squash, etc
Your favorite marinade

Cut up the meat and put it in the bowl with marinade.  Let it sit in the fridge a couple of hours.  Cut up the veggies, put them in a different bowl with marinade.  They don't have to sit as long.  When you are ready, spear the ingredients with the skewer and place on the bbq.  I make some pretty ones with a pattern, but mostly I make them all single-ingredient.  For instance, the potatoes and zucchini can take longer to cook than the onions, so if you put them on different skewers you can cook them longer.  Brush the skewers with the left over veggie marinade while they are cooking.  I suppose you could use the meat's marinade, but I worry that the marinade that had raw meat in it won't get heated enough if you brush it on top of the skewers while they cook, so we use only the left over veggie marinade just to be on the safe side.