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Broccoli Cheese Soup

Once upon a time, in the not-so-distant past, I made broccoli cheese soup.

It was a disaster.

I’m not sure what went wrong, but it was inedible. Usually, even if dishes don’t turn out that great, we still suffer through so we don’t waste food. But this… this abomination of broccoli cheese soup will probably go down in history as the worst thing that I have ever made.

Since that day, I have stayed away from making broccoli cheese soup. Even though I love it so and my heart pines for it, I refused to try to make it ever again.

…Until now. As I’m entering my last few weeks of pregnancy, I’m trying to prepare for bringing the baby home. One way I’m prepping is to make a bunch freezer meals so I won’t have to worry about cooking for a while.

I came across this recipe for a healthy broccoli cheese soup and decided to overcome my fear and go for it!

It came out fantastic! In fact, it was so good that we ate all of it before I could get it into the freezer! So then I made a double batch so we could eat it and freeze it!

I am so happy with this soup. It’s so easy and it is so good! Hope you enjoy it as much as me!

Ingredients:

1 tbsp olive oil

1 medium onion, dice

2 garlic cloves, minced

1/4 c of butter

1/4 c of All-Purpose flour

1 c milk (I used Almond Cashew)

3 c vegetable broth

3 c broccoli (apxr 1 head), chopped into bite-sized pieces

1 c carrots, diced (I used pre sliced carrots and roughly chopped them)

½ tsp salt

1 tsp pepper

1 c cheddar cheese, shredded

Directions:

  1. In a large pot, heat the butter until it starts to melt.
  2. Add the flour and whisk constantly for about 2 minutes.
  3. Slowly add the vegetable broth and milk, continuing to whisk the mixture.
  4. Once combined, turn heat to medium-low and simmer for 20 min.
  5. Meanwhile, add olive oil to saucepan for medium heat.
  6. Add onion and saute for 3-4 minutes. Add the garlic and saute for another minute. Remove from heat if finished before flour/butter mixture is done simmering.
  7. Once the flour/butter mixture is done simmering, add broccoli, carrots, and cooked onion/garlic.
  8. Add salt and pepper.
  9. Simmer for another 20-25 minutes, until vegetables are soft.
  10. Using a handheld immersion blender, puree about half of the soup. (If you don’t have a handheld blender, blend half the soup in a blender). You can also blend more or less depending on how chunky you like your soup.
  11. Add the cheese and stir until combined.
  12. Serve and enjoy! You can add some shredded cheese on top if desired!

 

To freeze: Once cooled place in the either a freezer ready plastic container or freezer bag.

To serve: Place in fridge to thaw about 24 hours before eating. Reheat either on stovetop or in a microwavable container in microwave until heated through.

 

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Sweet Potato Bean Stew

My husband has had a sore throat and just generally been feeling icky for the past few days. I’ve been trying to stuff him (and myself) with tons of vitamins and fluids hoping that he quickly gets through this and that I don’t get sick.

Normally, I would really dread my husband having a Man Cold, but he has been a champ this time. He even managed to drag himself to our eight-hour birthing class over the weekend.

I decided this would be a perfect time to try out this new recipe that I actually found on the side of a veggie broth container.

It is so good! It’s so healthy and is super filling.

Usually, my husband hates eating food (especially soup) for days, so I had planned to freeze half of this soup for after our baby arrives, but he has been requesting it every night for dinner! I think we have had this three nights in a row and have one more meal left.

I love the sweet and spicy mix of this soup! I do have to warn you, the longer it sits in the fridge, the spicier it is getting! However, I am still able to eat it without drinking a ton of water, so it’s not too spicy and I wouldn’t change anything for next time.

I usually like to add “toppings” to my soup like avocado, green onion or cheese. But this soup doesn’t need anything. It’s delicious! It is also very easy to edit, so if you like a different kind of bean or more beans, you can surely add them too! I thought I might need to add more beans or quinoa to make this soup a meal, but it didn’t need it.

Sweet Potato Bean Stew

Ingredients:

2 tbsp olive oil

1 c onion (about 1 medium onion), chopped

1 red bell pepper, chopped (I used both a yellow and an orange pepper because they were starting to go bad)

4 cloves garlic, chopped

2 c sweet potato, cut into 1 in pieces (about 1 large sweet potato)

1 can (15.5 oz) garbanzo beans, drained and rinsed

1 tsp ground cumin

½ tsp crushed red pepper flakes

½ tsp ground cinnamon

4 c vegetable broth

Salt and pepper to taste

Directions:

  1. Heat olive oil in large saucepan. Saute onion, bell pepper, and garlic until tender.
  2. Stir in cumin, red pepper flakes, and cinnamon; add broth, beans, and sweet potato.
  3. Bring to a boil, cover and reduce heat. Simmer 1 to 1.5 hours until potatoes are tender.
  4. Puree 2 cups of stew in blender or food processor until smooth (or you could use an immersion blender). Stir back into stew.
  5. Season with salt and pepper to taste.
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Spaghetti Squash with Mushrooms, Broccoli, and Parmesan

A food that has always intrigued me is spaghetti squash. How do you get noodles from a squash?! It’s almost mind boggling.

I love to try recipes with spaghetti squash because pasta is one my favorite things and if I can replace something that’s not so healthy with something super healthy, awesome!

This recipe is very earthy and hearty. It is a combination of delicious mushrooms, Parmesan cheese, and spaghetti squash. I also added broccoli for more veggies. I’m not a huge fan of broccoli, but I know how good it is for you, so I try to throw it in a lot of my recipes whenever possible.

One of the most difficult things about this recipe is cooking the spaghetti squash. There are many different ways to prepare it. You can actually microwave the entire squash or cut it in half and cook it in a Crock Pot. My favorite way is to slice the squash into rings and then roast it. The squash comes apart in longer strings than if cutting it in half, so it is more like a spaghetti noodle.

I discovered this method from Eat Within Your Means and have never looked back. You can read and see the difference between roasting slices and roasting half the squash here.

For the sake of this recipe, I will be using the slicing method, but if you are comfortable with another way to cook spaghetti squash, do it that way. I will say that slicing the squash is quite a task because it is such a hard squash, so I usually have my husband cut it. 🙂

Spaghetti Squash with Mushrooms, Broccoli, and Parmesan

Ingredients:

1 small spaghetti squash (about 2lbs)

Olive oil

8 oz mushrooms, sliced (I used baby bellas, but button would work too)

2 garlic cloves, minced

1 head broccoli, chopped to bite size

1 tbsp thyme

¼ c Parmesan cheese, grated

Salt and pepper to taste

Directions:

(If using a different method to cook squash, skip to step 3)

  1. Slice squash into 1 inch rings (try to keep them all relatively the same size). Use a knife or spoon to scoop out seeds. Place rings onto a baking sheet lined with paper towel or on a cooling rack over baking sheet. Salt both sides of squash and allow to sit for about 20 minutes to draw out water. After 20 minutes, wipe water and salt from rings.
  2. Place rings onto a baking sheet and cook in oven preheated to 400 degrees for 30 minutes.
  3. While squash is roasting, place olive oil, garlic and thyme in a deep skillet. Cook for about 2 minutes and add mushrooms. Cook until mushrooms are golden brown (7 to 8 minutes) and then add broccoli. Cook for another 2 – 3 minutes, until broccoli is bright green. Remove from heat and set aside.
  4. Once squash is cooked, allow to cool for 15 minutes and then peel the skin away and separate into long “noodles.”
  5. Add the squash with the mushrooms and broccoli, season with salt and pepper, turn the heat to high and quickly fry with mushrooms and broccoli until hot. Sprinkle Parmesan on top while sauteing for about a minute.
  6. Serve hot.
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Easy and Healthy Enchilada Soup

Winter is finally here in Michigan. Sad face.

I have really enjoyed the mild, 40 degree, no jacket days. I didn’t miss the snow or the car doors freezing shut or not being able to breath when you walk outside.

But I knew it couldn’t last forever. Now we are at highs of 15 degrees and snow every day.

The good news? It’s soup weather!

I love making soup because it is so easy. I love when you can throw a bunch of stuff into a pot (or Crock Pot) and walk away. It is also very healthy and filling!

I had some beans and some tomatoes, so I figured I would throw together this delicious soup! One issue that I did have is that this recipe calls for a can of enchilada sauce. I usually always buy mild sauce, but for some reason, I bought hot enchilada sauce! So my soup came out extra spicy! If you like spice, get it hot, if not, stick with mild.

Adding yogurt/sour cream and avocado really help chill out the heat though.

And that is one thing I really love about this soup… There are so many ways to dress it up! You can add cheese, yogurt/sour cream, tortilla strips or avocado! Personally, I do them all! It makes for a really hearty, delicious meal. Sometimes I will serve a side salad, but this soup is filling enough to stand alone.

Enchilada Soup

Ingredients:

1 tbl olive oil

1 med onion

2 cloves garlic (minced)

1 14.5 oz can black beans (drained and rinsed)

1 14.5 oz  can pinto beans (drained and rinsed)

1 14.5 oz can fire roasted tomatoes

1 10 oz can of enchilada sauce

6 oz frozen corn

2-3 c vegetable broth

1 tbl cumin

1 tsp red pepper

1 tsp smoked paprika

salt and pepper to taste

Optional for topping:

Plain yogurt/sour cream

Cheese

Tortilla strips

Avocado

Directions:

  1. Heat oil in large stock pot over medium high heat. Add onions and garlic. Cook until soft/translucent. About 5 minutes.
  2. Add rest of ingredients to pot. Start with 2 cups of vegetable broth. If soup is too thick, add additional broth. Bring to boil over medium high heat. Reduce heat and simmer for an additional 20-25 minutes.
  3. Serve hot and garnish with your choice of toppings. I prefer all of them. 🙂
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Vegetarian Crock Pot Fajitas

Every month my husband’s office assigns someone to bring bi-weekly lunches. Lunch is every other Monday during an office meeting. That person can make lunch, have lunch catered, assign a potluck or ask everyone to bring their own lunch.

January just happened to be my husband’s month. It always fun (and a little nerve wracking) to provide a meal for around 10 people when I’m used to cooking for two. Yes, I always make enough food for leftovers, but feeding 10 people is much different. So we have to be creative!

In the past we have done chili, soup and salad, and tacos. For one of the weeks in January, we decided to make Vegetarian Crock Pot Fajitas. It’s easy (although there are a lot of ingredients for serving) and people can choose what they like or don’t like to put on their own meals. We try to provide enough food for people to eat all week if they would like. This makes it super easy for me since I don’t have to make lunch all week for my husband. 

Since we were making this for a large group of people to eat several times, I tripled the recipe below. That’s 3 onions and 9 peppers! I wasn’t even sure it would all fit into my Crock Pot, but after an hour or so of cooking, the peppers start to cook down and fit comfortably in the pot. 

I also used a prepackaged fajita seasoning that I have from Costco. I will list how you can make your own fajita seasoning and replace my prepackaged seasoning below.

This was a huge hit by the way! Many people in the office are apprehensive about eating a lunch completely meat free, but they did it and enjoyed it! 🙂 We also served it with easy refried beans and Spanish rice. 

Vegetarian Crock Pot Fajitas

Ingredients:

1 Onion, halved and sliced
3 Peppers, seeded and sliced
1 tbsp oil
1 ½ tbsp fajita seasoning*
½ tsp garlic powder (my fajita seasoning does have garlic, but I like to add a tad more)
salt and pepper to taste

For serving:

6 Small flour tortillas
Shredded cheese
Tomato
Lettuce
Sour Cream or yogurt
Salsa
Avocado
Easy Refried Beans
Easy Cheesy Spanish Rice

Directions:

  1. Spray Crock Pot with nonstick spray.
  2. Place all ingredients into Crock Pot and mix until veggies are coated with oil and spices.
  3. Cook 4 – 6 hours on Low or 2 hours on High.
  4. Serve with warm tortillas and additional/optional ingredients.

*Fajita Seasoning:
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin

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Crock Pot Lentil Sloppy Joe

I’ve been a vegetarian for a few years now and one of the things that I really miss is Sloppy Joe.

I know, I know… You’d think I would miss steak or bacon or something really meaty. And I did, at the beginning. But now that it has been so long, I only want those comfort foods that I adored as a child. Like the messy, tomatoey goodness of a Sloppy Joe!

I have tried to make Sloppy Joe in the past with a can or jar of Sloppy Joe mix and fake meat crumbles, but I don’t like to eat a lot of soy or preservatives, so I don’t make them very often. Plus, it just not quite as good as the real deal.

Until I discovered lentil Sloppy Joes! Throw it all in a crock pot and this just makes my day! Oh, and did I mention it’s super easy?!

It’s healthy, hearty and so versatile. My husband concluded that it would be good as a pizza sauce, so we will be trying that with some of the leftovers from this batch.

When I made this, I planned on freezing half right away because recipes usually make way too much food for two people before we are sick of eating it. But it didn’t even make it to the freezer! We ate it all (minus a small amount for pizza) in just two days!

I like to serve on a toasted bun with melted cheese and pickles! YUM!

 

Crock Pot Lentil Sloppy Joe

Ingredients:

1 cup dried brown or green lentils

1 1/2 cups vegetable broth

28 oz can diced tomatoes

2 tbsp tomato paste

1/2 yellow onion, chopped fine

1 green pepper, chopped

3 tbsp maple syrup

1 tbsp yellow mustard

1 tbsp apple cider vinegar

1 tbsp minced garlic

1 1/2 tsp oregano

1 1/2 tcp smoked paprika

1 tbsp chili powder

1 tsp salt

dash of black pepper

 

Directions:

  • Combine all ingredients in the slow cooker.
  • Cook on low for 7-8 hours or on high for 3-4 hours.
  • Enjoy!
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Vegetarian Homemade Mexican Pizza

My husband and I used to love Taco Bell. In a very seriously gross way. Lots of memories from our early relationship involve Taco Bell. I’m pretty sure there was an entire summer that I ate it everyday… No joke.

Then we grew up and realized how unhealthy fast food is for us, so we stopped eating it.

But every once and a while, that craving hits and you gotta have it! Luckily I discovered a recipe for homemade Mexican Pizza! It is delicious and may even be better than the original!

Ingredients (this is for 2 Mexican Pizzas)
4 flour tortillas – soft taco size
olive oil
1 (15 ounce) can refried beans
enchilada sauce
cheese, shredded
1 tomato, diced
green onions, choppedoptional:
taco sauce
jalapenos

 

Directions

  • Heat oil in pan. Place a tortilla in pan and cook until it is crispy, bubbly and brown around the edges. Repeat with all tortillas.
  • Once tortillas are cooked, place two tortillas on a cookie sheet or baking dish to create the “bottom.”
  • Spread refried beans on tortillas (usually I will heat the beans and add taco sauce to make them more spreadable and delicious!).
  • Place remaining 2 tortillas on beans.
  • Spoon enchilada sauce onto tortillas.
  • Top with cheese, tomatoes and green onions.
  • Bake at 350 degrees for 8-10 minutes, until cheese is melted or place under broiler until cheese melts.
  • Cut into fourths and enjoy!
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