Homemade Gluten Free Broccoli Cheese Soup ♥

 I love the brisk cold days and I love the feeling of warm soup, this is a great homemade gluten free broccoli and cheese soup, who doesn't love cheese?

Ingredients ♥

1 tbsp. + 4 tbsp. margarine divided

1 small or medium sweet yellow onion diced small

1 clove garlic peeled and minced finely

1/4 cup Gluten Free Flour( I use Bob’s Red Mill )

2 cups low-sodium vegetable stock chicken stock may be substituted

2 cups half-and-half

2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems

2 large carrots trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 tsp salt to taste

3/4 tsp freshly ground black pepper to taste

1/2 tsp smoked paprika or regular paprika optional and to taste

1/2 tsp dry mustard powder optional and to taste

pinch cayenne pepper optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese with a small amount reserved for garnishing

Directions ♥

In a small saucepan, add 1 tablespoon margarine, the diced onion, and sauté  over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

In a large heavy-bottom pot  add 4 tablespoons margarine, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or the soup will never thicken properly later.

Slowly add the vegetable stock, whisking constantly.

Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.

Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine.

Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While the soup simmers, grate the cheese. It’s important to use high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it.  After simmering for about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Serve with Gluten Free Crusty Bread. Soup will keep airtight for 5 to 7 days in the fridge. Or freezes for up to 3-6 months!

Okroshka Russian Summer Soup ♥

 

This is a great chilled summertime soup I remember my Grandma Katrina used to make, but I am making a healthier version. I even busted out the Russian serving ware! I love this soup on a warm summer day! ♥

Ingredients ♥
8 ounces cooked and chopped light sodium ham

4 hard-boiled eggs (chopped)
4 potatoes (chopped)
3-4 stalks green onions
1 small bunch dill
2-3 radishes
8 cups light buttermilk
1 cup sour cream fat free
salt to taste

Directions ♥

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.
Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!♥

Gluten Free Italian Minestrone ♥

 I am partnered with Jovial Foods and decided to make my Gluten Free Minestrone since the weather has been so cold!  

Jovial Foods, Inc. was founded by a husband and wife team who have always been passionate about food, farming, and traditions. 

Carla and Rodolfo were both born into families of talented home cooks, and food was at the center of their childhoods. They also have a love of the past, and focus their product lines around ancient grain ingredients and traditional food preparation during manufacturing. Once Carla and Rodolfo had children, they discovered their daughter had gluten sensitivity. Carla and Rodolfo soon suspected that changes in wheat and other varieties of plants over the years were contributing to the increasing number of children with food intolerances. Looking to the past for answers, they discovered a nearly extinct ancient grain called einkorn, nature’s original wheat. In einkorn, Carla and Rodolfo found a wheat their daughter could flourish with. 

They realized they had to bring einkorn back to help other families. They both were professionals in the organic food industry, so they established the jovial brand to help address the many issues faced by those with food sensitivities. Jovial is all about family, feeling good, celebrating life, and showing love with good food. Jovial is a small, family-owned company and promises to stay that way.

Ingredients  ♥

2 tablespoons  extra virgin olive oil

3/4 cup onion diced

1/2 cup celery sliced

1/2 cup carrots peeled, quartered and sliced

1 zucchini quartered and sliced

2 teaspoons minced garlic

salt and pepper to taste

1 14 ounce can diced tomatoes

4 cups vegetable broth

1/4 cup tomato paste

2 teaspoons Italian seasoning

1 15 ounce can small white beans drained and rinsed

1 15 ounce can kidney beans drained and rinsed

1/2 cup canned cut green beans

1/2 cup small shell pasta I use Jovial Gluten free shells 

2 cups fresh baby spinach leaves

2 tablespoons chopped parsley

Directions  ♥

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Sprinkle the parsley over the soup, grade fresh Parmiggiano Reggiano on top and serve! 

Fast Clean Eating Chicken and Kale Soup ♥

 

I normally roast my own chicken but today I thought I would pick up a chicken at my favorite store Sendick's their roast chickens are amazing! 

And of course my favorite Kale! Kale is so good for you just read all the awesome benefits! ♥

Ingredients ♥
serves 8 
1 bunch Kale
1 2-lb rotisserie chicken cooked
15 black peppercorns
4 whole cloves
2 bay leaves
1 medium yellow onion, rinsed and halved, skin on
4 large celery stalks, sliced (divided)
2 large carrots, peeled and sliced (divided)
1 handful fresh parsley
1/4 cup chopped dill
Salt to taste

Directions ♥
Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat. Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top. Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot.  Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator. When the stock is fully cooked, strain it through a mesh strainer into another clean large pot. Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, and dill. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired.  Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender.Add the Kale tear into pieces.  Serve hot and enjoy! It's good for the body, good for the soul.♥
Detoxification and Weight loss
The fiber (5 grams in one cup) and sulfur in kale aid with digestion and liver health. The Vitamin C it contains hydrates your body and increases your metabolism, leading to weight loss and healthy blood sugar levels. The fiber in kale also lowers cholesterol.

Strengthen Your Immune System
Kale’s impressive concentration of nutrients strengthens the immune system and fights viruses and bacteria. Kale has more iron than beef, making it a great source of this valuable mineral for vegans and vegetarians. It helps more oxygen get to your blood and greatly helps those who are anemic.

Healthier Hair, Skin & Nails
The healthy balance of omega-3 and omega-6 fatty acids keep your body strong, healthy and beautiful from the inside out. Kale’s concentration of major nutrients gives your skin’s health and appearance a boost.

Curly green kaleSee Clearly and Stand Strong
Kale’s Vitamin A content helps keep the eyes from optical disorders that come with age. It also helps store vitamins in the retina. The calcium and vitamin K and D keep your bones strong.

Anti-inflammatory
The omega-3 fatty acids in kale help fight and alleviate arthritis, autoimmune disorders and asthma. The vitamin C content helps relieve stiff joints.

Fighting Disease
Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, forestalling the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.

Spicy Pumpkin Soup ♥

 Fall is here and I am loving all the mash up recipes using pumpkin! I am teaming up with Libby's Pumpkin to share my recipe for my healthy Spicy Pumpkin Soup!

 

Ingredients ♥

2 tablespoons unsalted margarine

1 medium onion, chopped

1 clove garlic, minced

1/2 teaspoon cajun seasoning

1/4 teaspoon crushed red pepper

Pinch of ground cayenne pepper

1 can (15 oz) pumpkin puree

2 1/2 cups chicken or vegetable broth

2 tablespoons brown sugar

1 cup milk

 1/2 Cup Coconut Milk Full Fat. (Can substitute for heavy cream)

Pepitas, for serving

Directions ♥

Melt the margarine in  a large saucepan or in a Dutch oven over medium-high heat.

Add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook an additional 30 seconds. Add the cajun seasoning, red pepper and cayenne pepper and cook 30 seconds more.

Add the pumpkin puree and the chicken broth. Stir until smooth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.

Transfer the soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return the soup to the pan.

With the heat on low, add the brown sugar and stir until dissolved. Slowly add in the milk, whisking constantly. Taste, and adjust seasonings to taste.

Top each serving with a tablespoon of cream or coconut milk and top with  pepitas.

Skinny Slow Cooker Black Bean Soup ♥

Winter is when I use my Slow cooker more and more, try my healthy black bean soup!  ♥

Ingredients  ♥

1 large white or yellow onion, chopped
2 red bell peppers, cored and chopped
2 carrots, chopped
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and diced
4 cups good-quality vegetable stock
4 (15-ounce) cans black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon cayenne
optional toppings: chopped fresh cilantro, crumbled corn tortilla chips, sliced avocados, light sour cream and/or fat free shredded cheese


Directions ♥

Combine all ingredients in the bowl of a slow cooker, and stir to combine.  Cook on low for 6-8 hours, or on high for 3-4 hours, until all of the vegetables are cooked and tender.  Remove the bay leaf.
At this point, you can either:
serve the soup as-is (brothy and chunky)
use a blender or food-processor to puree the soup completely (uber-thick and smooth)
use a blender or food processor to puree about half of the soup (so that it's thick and smooth but still a little chunky)
Serve the soup warm, garnished with your desired toppings.  Or refrigerate in a sealed container for up to 3 days, or freeze in a sealed container for up to 3 months.

Homemade Italian Tomato Basil Soup ♥

Here is a perfect comfort food for a rainy Saturday, Try my homemade  italian tomato soup, it's sure to warm your heart.♥

Ingredients ♥

3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of light cream
3 tablespoons of fresh basil, julienned
 fresh grated parmesan cheese
 ( I like to use fresh block of parmesan cheese its so much tastier than the processed stuff) 

Directions ♥

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with freshly grated  parmesan cheese 

Easy Del Monte Minestrone ♥

Here is a great easy minestrone anyone can make! It's using my fave sponsored product Del Monte®  This soup is so rich and hearty on a cold fall day! ♥

Ingredients ♥

3 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 red potatoes, chopped
6 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon ground sage
2 14.5-ounce cans Del Monte® Diced Tomatoes
6 cups low sodium vegetable or chicken broth
1 rind parmesan cheese
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can Del Monte® Cut Green Beans, drained
½ teaspoon salt or to taste

Directions ♥

In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
Add the garlic and spices and sauté another 1 minutes.
Add the diced tomatoes, chicken broth, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
Add the 3 types of beans and cook an additional 8 minutes.
Remove the parmesan rind (or leave it in and eat it).
Test the soup for flavor and add desired amount of salt.
Serve with crusty bread or croutons and shredded parmesan cheese enjoy! 

If desired add 2 cups fully cooked elbow macaroni or egg noodles of your choice! 

Grandma Katrina's Russian Borscht ♥

Here is a traditional russian borscht recipe my Grandma Katrina used to make,  I made a healthy version of it, on a chilly night like tonight ( a balmy -1 )for dinner  it's perfect!  ♥

Ingredients ♥

2 quarts beef stock
3 tablespoons margarine
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
a pinch of sugar
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream ( light ) 
1/2 sliced hard boiled egg

Directions ♥

In a large heavy pan, melt margarine and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.
At this point, add the chopped beets and vinegar. Season well with salt and pepper, and a pinch of sugar  and remove from heat before the beets begin to lose their color.
Serve with a dollop of sour cream and a sprinkling of dill or parsley, add your sliced hard boiled egg over each bowl and enjoy!  ♥

Homemade Italian Tomato Basil Soup ♥

Here is a perfect comfort food for a cold chilly evening, I needed a pick me up, try my homemade  italian tomato soup, it's sure to warm your heart.♥

Ingredients ♥

3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of light cream
3 tablespoons of fresh basil, julienned
 fresh grated parmesan cheese
 ( I like to use fresh block of parmesan cheese its so much tastier than the processed stuff) 

Directions ♥

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.  

To finish, reduce the heat to low and stir in heavy cream and basil.  Serve topped with freshly grated  parmesan cheese 

Easy Del Monte Minestrone ♥

Here is a great easy minestrone anyone can make! It's using my fave sponsored product Del Monte®  This soup is so rich and hearty on a cold fall day! ♥

Ingredients ♥

3 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
3 stalks celery, chopped
2 red potatoes, chopped
6 cloves garlic, minced
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
½ teaspoon ground sage
2 14.5-ounce cans Del Monte® Diced Tomatoes
6 cups low sodium vegetable or chicken broth
1 rind parmesan cheese
1 14-ounce can kidney beans, drained and rinsed
1 14-ounce can cannellini beans, drained and rinsed
1 14.5-ounce can Del Monte® Cut Green Beans, drained
½ teaspoon salt or to taste

Directions ♥

In a large stock pot or Dutch oven, add oil and heat to medium. Add the chopped onion and sauté until fragrant and softened, about 3 minutes.
Add the carrots, celery, and red potatoes. Continue sautéing, stirring frequently, until vegetables have softened, but are still al dente, about 8 minutes.
Add the garlic and spices and sauté another 1 minutes.
Add the diced tomatoes, chicken broth, and parmesan cheese rind. Bring the soup to a full boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes or until vegetables are cooked through and quinoa is cooked.
Add the 3 types of beans and cook an additional 8 minutes.
Remove the parmesan rind (or leave it in and eat it).
Test the soup for flavor and add desired amount of salt.
Serve with crusty bread or croutons and shredded parmesan cheese enjoy! 

If desired add 2 cups fully cooked elbow macaroni or egg noodles of your choice! 

Fast Clean Eating Chicken and Kale Soup ♥

I normally roast my own chicken but today I thought I would pick up a chicken at my favorite store Sendick's their roast chickens are amazing! 

And of course my favorite Kale! Kale is so good for you just read all the awesome benefits! ♥

Ingredients ♥
serves 8 

1 2-lb rotisserie chicken cooked
15 black peppercorns
4 whole cloves
2 bay leaves
1 medium yellow onion, rinsed and halved, skin on
4 large celery stalks, sliced (divided)
2 large carrots, peeled and sliced (divided)
1 handful fresh parsley
1/4 cup chopped dill
Salt to taste

Directions ♥
Carve the rotisserie chicken, pulling the meat in pieces from the bones. Reserve the meat. Place the chicken carcass, skin and fat into a 6-quart pot. Cover with 4 quarts (16 cups) of water. Bring to a boil, skimming any foam that rises to the top. Add the peppercorns, cloves, bay leaves, onion, 2 sliced celery stalks (feel free to include celery leaves), 1 sliced carrot, parsley and 2 tsp salt to the pot.  Reduce to a low simmer (do not boil after this point, only simmer on low). Let the stock cook for 90 minutes. While stock is cooking, slice the reserved chicken into bite-sized pieces. Cover in an airtight container and store in the refrigerator. When the stock is fully cooked, strain it through a mesh strainer into another clean large pot. Discard the carcass and vegetables from the stock. At this point, if you'd like, you can skim some of the fat off of the top of the strained stock. I prefer to leave the fat, it makes the soup taste better and richer. Add the reserved bite-sized chicken pieces to the strained stock along with the remaining fresh sliced carrot, celery stalks, and dill. Bring back to a low simmer (not a full boil). Add additional salt and black pepper to taste, if desired.  Simmer the mixture for about 30 minutes longer or until the rice is cooked and the vegetables are tender. Serve hot and enjoy! It's good for the body, good for the soul.♥
Detoxification and Weight loss
The fiber (5 grams in one cup) and sulfur in kale aid with digestion and liver health. The Vitamin C it contains hydrates your body and increases your metabolism, leading to weight loss and healthy blood sugar levels. The fiber in kale also lowers cholesterol.

Strengthen Your Immune System
Kale’s impressive concentration of nutrients strengthens the immune system and fights viruses and bacteria. Kale has more iron than beef, making it a great source of this valuable mineral for vegans and vegetarians. It helps more oxygen get to your blood and greatly helps those who are anemic.

Healthier Hair, Skin & Nails
The healthy balance of omega-3 and omega-6 fatty acids keep your body strong, healthy and beautiful from the inside out. Kale’s concentration of major nutrients gives your skin’s health and appearance a boost.

Curly green kaleSee Clearly and Stand Strong
Kale’s Vitamin A content helps keep the eyes from optical disorders that come with age. It also helps store vitamins in the retina. The calcium and vitamin K and D keep your bones strong.

Anti-inflammatory
The omega-3 fatty acids in kale help fight and alleviate arthritis, autoimmune disorders and asthma. The vitamin C content helps relieve stiff joints.

Fighting Disease
Kale, like other dark green veggies, may be helpful in preventing various cancers such as colon, prostate and ovarian. Its abundant vitamin K content is important for bone health, forestalling the effects of osteoporosis. And the folic acid and B6 provide cardiovascular support and prevent heart disease.

Okroshka Russian Summer Soup ♥

Had to repost this one of my fave summer dishes! 
This is a great chilled summertime soup I remember my grandma and mother used to make, but I am making a healthier version, I love this soup on a warm summer day! ♥

Ingredients ♥
8 ounces cooked and chopped light sodium ham 4 hard-boiled eggs (chopped)
4 potatoes (chopped)
3-4 stalks green onions
1 small bunch dill
2-3 radishes
8 cups light buttermilk
1 cup sour cream fat free
salt ( optional)

Directions ♥

Boil eggs and potatoes until done. Cool and peel. Finely chop all solid ingredients. Mix and salt to taste.

Add the liquid and serve chilled ( for about 2 hours in fridge) and enjoy!♥

Skinny Split Pea Soup ♥

          I remember my grandmother Katrina used to make split pea soup, I have transformed her soup into a vegetarian split pea soup it's healthy, satisfying and oh so warm and comforting! enjoy! ♥

serves 4-6

Ingredients ♥


    1 tablespoon extra virgin olive oil
    2 large onions, chopped
    1/2 teaspoon fine-grain sea salt
    2 cups dried split green peas, picked over and rinsed
    5 cups water
    juice of 1/2 lemon (reserve the zest)
    a few pinches of smoked paprika
    more olive oil to drizzle


Directions ♥

Add olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.

Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest. enjoy!♥

Leftover Turkey Italian Minestrone Soup ♥

Here is a perfect way to use up that turkey, with an italian twist, why not make leftover turkey italian minestrone soup enjoy! ♥

Ingredients ♥

2 large carrots chopped
1 medium onion, chopped
2 ribs celery, chopped
1 clove garlic, chopped
1 medium zucchini, diced
2 cups leftover green beans (cooked)
3 tablespoons tomato paste
2 cups cooked turkey, chunks
1 can cannellini beans, drained and rinsed
1 bay leaf
6 cups turkey or chicken stock
1 can diced tomatoes
1 cup uncooked conchiglie pasta shells
2 tablespoons grated fresh Parmesan cheese and more for serving

Directions ♥

On the stovetop add some olive oil, onion, celery,carrots, garlic, and zucchini.  Cook for about 5 minutes.Add tomato paste and can of diced tomatoes and mix well.Add turkey, beans, bay leaf, and stock.  Bring to boil.Add pasta and cook 9-10 minutes until al dente.Stir in  cheese. Season with salt and pepper.sprinkle with fresh parmesan enjoy! ♥

Skinny Baked Potato Soup ♥

This is a great filling soup, with half the calories and fat, my loaded skinny baked potato soup is delicious! ♥

Ingredients ♥

2.5 Pounds potatoes, peeled and chopped
3 Slices reduced sodium turkey bacon
1 Large yellow onion, chopped
2 Cloves garlic, minced
3 Cups reduced sodium chicken broth
2 Tablespoons flour
3 Green onions, chopped
1 Cup fat free cheese plus more for garnish
1 Cup light free sour cream

Directions ♥

1. Place peeled and chopped potatoes into large pan. Cover with water and boil till soft. Reserve one cup of water from the potatoes and drain the rest. Mash potatoes to desired consistency leaving some bite sized pieces.

2. In a large stock pot cook three slices of bacon until crisp.. When finished place bacon onto a paper towel and chop when cool. Swirl grease to coat bottom of pan and remove remaining grease. Add in chopped onion and cook until brown and translucent. Add in garlic and cook until fragrant.

3. Quickly add in potato water and scrape the brown pieces from the bottom of the pan. Add in chicken broth. Add in potatoes. In a small bowl whisk together two tablespoons of flour and one cup of soup. When well combined slowly add back into the pan.

4. Let soup simmer four about five minutes to thicken up. Add in half of the green onions. Add in cheese and mix until melted and well incorporated. Just before serving mix in sour cream. Serve in soup bowls and garnish with green onions, cheese, and chopped bacon.enjoy! ♥

Italian Cioppino ♥

I love all the flavors of Italian Cioppino, here's my homemade recipe enjoy! ♥

Ingredients ♥

1/2 cup extra virgin olive oil 2 medium or 1 large onion, chopped
2 to 4 cloves garlic, minced
2 large cans (1 lb. 12 oz. ea.) tomatoes
(well, you can blanch and peel fresh ones
)2 cans (14.5 oz. ea.) chicken broth
(or equivalent of your own fish or chicken stock)
1 cup fresh parsley, chopped and lightly packed
1 bay leaf
1 Tbsp. dry basil (or chopped fresh to taste)
1/2 tsp. thyme
1/2 tsp. oregano
1 cup water (a bit more/less depending on the wine)
1 to 2 cups dry white wine (use the good stuff)
2 live dungeness crabs (about 4 lbs. total)
(note that you should get them cleaned and cracked)
(or substitute cooked whole, cleaned and cracked crab)
1 1/2 lbs. shrimp, deveined (optionally peeled)
1 1/2 lbs. scallops
(add rock fish or cod with less shrimp/scallops)
Optional: 1/2 lb. clams in shells

Directions  ♥

Melt the olive oil in a 6 to 8 quart pot over medium heat.
Add onions, garlic and parsley; cook, stirring, until
onions are softened. Add tomatoes, mashing them, and
their liquid. Add the broth/stock, bay leaf, other
seasonings, water and wine. Bring to a boil and reduce
heat; cover and simmer about 30 minutes.

If using live crab, add it to simmering sauce and cook,
covered, for 10 minutes.

Add shrimp, scallops, fish (if adding fish), cooked
crab (if using it instead of live crab). If including
clams, place them on top of stew hinge side down, if
possible (depends on the level of liquid). Return stew
to simmering and continue cooking, covered, for 5 to 10
minutes until scallops are opaque and clams have
opened. Discard any clams that don't open.
Serves 8 to 12. enjoy! ♥

Italian Pizza Soup ♥

Here is a twist on the traditional italian soup, pizza soup! My version is healthy and filling! enjoy! ♥

Ingredients ♥ 

1/2 cup onion, diced
1 tablespoon corn starch (or 2 tablespoons all-purpose flour)
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon rosemary, crushed
1 1/4 cup milk
1- 14.5 oz can diced tomatoes
1- 14.5 oz can tomato sauce
1 tablespoon sugar
1/2 cup turkey mini pepperonis (or cut up large pepperonis)
1/3 cup diced mushroom
1/4 cup diced bell pepper
1 green onion, thinly sliced for garnish
1/4 cup sliced zucchini
1 cup shredded mozzarella cheese
1/4 cup sliced olives

Directions ♥

In a medium saucepan, heat olive oil and saute onions and zucchini until golden, about 5-7 minutes.
Add cornstarch and spices. Stir until cornstarch is absorbed and lump-free.
Slowly add milk, stirring constantly. Add tomatoes, tomato sauce, and sugar. Heat just to boiling. Simmer for 5 minutes.
Use an immersion blender or carefully ladle the soup into a blender and blend until the soup is smooth and creamy.
Add the pepperonis, mushrooms, and peppers to the soup. Heat until warmed through.
Spoon soup into bowls. Top with cheese and olives. enjoy! ♥

Skinny Clam Chowder ♥

Here is a perfect lunch or dinner recipe on a cold fall day, skinny clam chowder. Healthy and full of flavor! enjoy! ♥

Ingredients ♥

6 strips turkey bacon, cut into 1-inch pieces
2 ribs celery, strings removed, cut into 1/4-inch dice
1 cup small pearl onion, peeled (I chopped mine a bit)
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice
2 dried bay leaves
1/4 teaspoon freshly ground black pepper
5 large sprigs fresh thyme
3 cans minced clams
2 fresh ears yellow corn, kernels removed
2 1/2 cups light milk
2 tablespoons unsalted butter ( smart balance fat free brand)
1 teaspoon salt
1 tablespoons dry sherry

Directions ♥

In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat.
Add celery and onions; saute, stirring occasionally , until translucent, about 7 minutes.
Sprinkle flour over onion mixture; cook, stirrin, 2 to 3 minutes.
Add clam juice, 1/2 cup water, potatoes, bay leaves,thyme, and 1/8 teaspoon of the pepper; cover; bring to a boil.  Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.
Add clams and reserved liquid, cover, and cook 4 minutes over medium heat.
Add corn kernels, cover, and cook 4 to 6 minutes.
Add milk and butter; cook until butter melts, about 5 minutes.
Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.
Drizzle with sherry if using, and garnish with bacon pieces.

Serve immediately.Enjoy!♥