VEGGIE BAKED POTATO SOUP.

I made this in a crock pot but if you don't have one you can simmer it on the stove.

Ingredients:
5 medium/standard-sized russet potatoes, peeled and chopped into 1/2-inch cubes
1/2 cup finely diced celery (approximately 3 stalks)
1 head of broccoli (chopped)1 onion, diced
3 cups of vegetable broth
3 cloves of garlic, minced
1/4 cup butter
1/2 cup parmesan cheese, grated
1/2 cup sharp cheddar, grated
a few cranks of ground black pepper
1 tsp kosher salt 
1/4 tsp garlic powder
1/4 tsp red pepper flakes
2 tsp fresh dill
greek yogurt

* I use all organic ingredients... especially the produce and think it makes a world of difference in taste.

Directions:
Gather all your ingredients and chop all the veggies. Add the veggies, broth, garlic, butter, salt, and pepper to the crock pot.  Set your crock pot to high and cook for 3-4 hours.  Mash your potatoes, either with a  wooden spoon or potato masher according to how chunky you want your soup.  (Once again, with a toddler I like to leave it pretty chunky)Next, mix in, cheese, spices, and yogurt.  Taste and season as needed and add toppings.

Recipe Source

VEGETABLE LASAGNA.

Ingredients:
1 box dried lasagna

1 eggplant (thinly sliced)

1 zucchini (thinly sliced)

1 spaghetti squash*

1 cube part skim mozzarella (roughly cut into approx.1" cubes)

1 bag shredded mozzarella

2 cups ricotta cheese

1 jar marinara sauce

2 cloves garlic

grated pecorino romano cheese

Directions:
In a large pot salt water and bring to a boil.  Add a tablespoon of olive oil and lasagna.  Cook according to instructions minus a minute or two since the pasta will continue to cook in oven.  Drain and set aside.  

Meanwhile, in large pan heat olive oil and add two cloves of mixed garlic.  Add sauce and cook until heated through.  (If you want to add meat to your lasagna you would do so here.  Just chop up ground beef and cook before you add sauce.)

To assemble lasagna take a baking dish and layer sauce, lasagna, eggplant, zucchini, spaghetti squash, cubed mozzarella, shredded mozzarella, dollop about 15-20 spoonfuls of ricotta cheese throughout.  Repeat about 3 or 4 times until you reach the top of your pan.  Top with sauce and pecorino romano. 

Bake at 350 degrees for about 45 minutes to an hour covered with foil.  I take off the foil and cook for another 10 minutes or so to get it a little crispy on top.

Serve with a warm crispy loaf of bread and top with cheese.

Enjoy!

*Note:  The flesh of spaghetti squash is stringy much like spaghetti.  To prepare it puncture the flesh a few times with a fork and put in the microwave on a plate.  Microwave for 12 minutes rotating every 3 minutes.  Let it cool a bit and slice lengthwise.  Scoop out the seeds and the flesh kind falls away from the skin in ribbons.  

CHICKEN STIR-FRY.

Ingredients:
4 boneless chicken breasts (cut into peices)
1 cup brown rice
2 tbsp. canola or vegetable oil
1/2 cup rice vinegar
1 tbsp. low sodium soy sauce
1/2 cup light brown sugar
1 tbsp. honey
1 tbsp. ginger (minced)
6 cloves garlic (minced)
4 scallions (minced)
1 head broccoli (chopped)
3/4 cup fresh pineapple (chopped)
1 gala apple (chopped)
1 carrot (cut into matchsticks)
1 onion (cut into 1 " strips)
1 cup kale (cut into ribbons)
1 avocado- optional

Directions:
Cook brown rice according to instructions.  

Heat large pan over medium high heat.  Add canola oil, ginger, garlic, scallion, and stir for about a minute.  Add chicken and cook until golden brown, about 5 minutes.  Add broccoli, apple, pineapple, onion, carrot, kale, vinegar, honey and sugar.  Cook for another 2 minutes or so and add soy sauce.  Serve over brown rice and sprinkle with sesame seeds.  You can also serve with a few avocado slices.

Enjoy!

CHICKEN SOUP.

Ok, so there are two versions of this soup I make.  The quick and easy rotisserie way or the completely from scratch way (which still uses some chicken stock).  I pretty much always make it with a rotisserie because I'm usually short on time and handling a whole raw chicken really grosses me out... I've included both ways.  

Ingredients:1 whole 3-4 lb. (rinsed) chicken or 1 rotisserie chicken*
1 box of organic chicken broth or 2 boxes if your are using rotisserie chicken
1/2- 1 box pasta
1 bag organic baby carrots or about 6 regular carrots (chopped into 1/2 inch pieces)

4 celery stalks (cut into 1/2 inch pieces)

1-2 onions (cut into 1/2 inch pieces)
1 clove garlic (minced)- optional
fresh thyme (minced)
fresh dill (minced)
fresh rosemary (minced)
sea salt
pepper
organic chicken bouillon powder- optional


Directions:In a large pot, heat 2 teaspoons olive oil over medium, combine carrot, celery, onion, garlic, thyme, dill, rosemary, salt and pepper.  Sauté for about 5 minutes until the vegetables begin to soften. At this point we add the chicken:

Whole Chicken:Move the vegetables to the sides and add your chicken to the pot breast side down.  Let it brown up for about 1 minute and pour in box of chicken stock.  Add enough water to cover the chicken and bring to a boil.  Reduce to a simmer and partially cover; cook until for about 45 minutes until the chicken is cooked through.  Skim and foam or fat that rises to the top if you would like.  (I usually don't, I'm not patient enough and it kind of gets mixed in) Remove chicken and set aside, when it is cook enough shred it into pieces and return it to the pot.

Rotisserie Chicken:Shred the rotisserie chicken into bite-size pieces and add it to the pot.  Sauté the chicken for about a minute or two to combine all the flavors.  Add two boxes of organic chicken stock and cook until heated through (you can add water to it if you want to get some more out of it).

Add your choice of pasta or rice and cook until a little al dente.  (I use something different just about every time ditalini, farfalline, cut spaghetti, egg noodles, or orzo depending on what I have) Some people like to cook the pasta separtely and add it individually to the soup. I add it right in because I like that it adds some starch to the water and thickens it up a bit.  If you plan on having leftovers and eating this throughout the week know that the pasta will absorb the broth and get significantly bigger and soggy.  I happen to like my soup pretty thick and also when cooking for a toddler this makes it way easier for them to eat.  You can play around and see which way you like it the best.  


I taste it many times along the way to adjust to your liking.  Usually I'll add salt, If I think it is too salty I just add some water, if I think it needs a little more chicken goodness I'll sprinkle in some organic chicken bouillon.   

Enjoy!

*Note: Always try to use organic or natural chicken, it really makes a huge difference taste and health wise.  They are sometimes a little harder to find and a little more expensive but it totally worth it.  I buy Harvestland Natural Rotisserie Chicken from BJ's, it is US-raised on a vegetarian diet and has no hormones, no antibiotics, and no animal by-products.  

VEGGIE PIZZA.

This time I used a pre made pizza dough.  I like to keep one in the house for when i'm in a pinch.  It's an easy way to clean out the fridge and use any leftover produce I have.   Next time I want to try to make my own and am thinking of trying this recipe.

Ingredients:
pizza dough
3 teaspoons olive oil
2 cloves garlic (minced)
1 zucchini
1 bunch broccolini
1 bunch green onion (can substitute yellow or white onion)
1 or 2 handfuls of grape tomatoes (halved or quartered)
1 cup of mozzarella/ cheddar mixture (shredded)
1/2 cup of parmesan

Directions:
Pre slice all your veggies.  Combine olive oil and minced garlic.  Read directions for your pizza crust, brush crush with oil and garlic mixture and pre bake my crust for about 5-8 minutes. This will make sure your crust is nice and crispy.

Sprinkle your crust with mozzarella/cheddar mixture (leave some for the top) and layer on veggies.  Top with the rest of cheese mixture and sprinkle parmesan.

Enjoy!