Hearty Minestrone

This soup will warm you up on a cold day and fill your belly! It makes a large amount which is great to reheat for lunch the next day, especially with a grilled margherita sandwich (tomato, basil, mozzarella).

Hearty Minestrone
Serves: 8 Serving Size: 1 1/2 cups
Nutritional Info: Calories 184.0 Total Fat 3.6 g Saturated Fat 0.6 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 1.4 g Cholesterol 3.8 mg Sodium 832.3 mg Potassium 513.6 mg Total Carbohydrate 31.5 g Dietary Fiber 6.5 g Sugars 8.3 g Protein 8.1 g

Ingredients
1 medium onion, chopped
1 tablespoon olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
2 medium zucchini, chopped
6 garlic cloves, minced
3 cups reduced-sodium broth (chicken or vegetable)
2 cans (14-1/2 ounces each) Diced Tomatoes, undrained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (6 ounces) tomato puree
1 can (15 ounces) Tomato Sauce
2 teaspoons dried basil
1 tablespoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 cup small tortillini pasta
Fresh basil leaves and shaved Parmesan cheese, optional

Directions
In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Yield: 8 servings (3 quarts).

Adapted from: Taste of Home

Simple Turkey Chili

I have been craving chili since our first real cold day this winter and found this recipe. With a freezer full of ground turkey I knew where to start. After making some adjustments to an online recipe I created just what I was looking for in a chili. You could do this on the stove-top or in a crockpot.

Simple Turkey Chili
Serves: 8, Serving Size: about 1.25 cups
Nutritional Info: Calories 189.6 Total Fat 2.7 g Saturated Fat 0.6 g Cholesterol 22.5 mg Sodium 669.6 mg Potassium 509.0 mg Total Carbohydrate 24.1 g Dietary Fiber 8.3 g Sugars 0.2 g Protein 19.8 g

Ingredients
1 1/2 teaspoons olive oil
1 pound ground turkey
1 small onion, chopped
2 cups water
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans - drained and rinsed
1 (16 ounce) can chili beans in sauce
2 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Shredded cheese for topping (optional)

Directions
1.Heat the oil in a medium skillet over medium heat. Place turkey in the skillet, and cook until evenly brown. Move turkey to crock pot. Place onion and garlic in skillet, and saute till golden.
2.Pour water into the crockpot. Mix in tomatoes, beans, and seasonings. Set crockpot to low for 4-6 hours.
3. Serve hot. Top with shredded cheese if desired.

*For stove top: place chili in large pot. Bring to a boil, reduce heat to low. Cover pot and simmer for 30 minutes.

Adapted from AllRecipes.com

Beef Stew with Chocolate

Looking to try a different tasting stew I stumbled across this recipe. It has a much more complex taste than the classic version of beef stew. Plus, it's a crock-pot recipe making it simple and delicious.

Beef Stew with Chocolate
Serves: 8 Serving Size: about 1.25 cups
Nutritional Info: Calories 336.6 Total Fat 11.0 g Saturated Fat 3.5 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.8 g Cholesterol 75.3 mg Sodium 839.9 mg Potassium 600.3 mg Total Carbohydrate 25.3 g Dietary Fiber 2.2 g Sugars 6.4 g Protein 28.3 g

Ingredients
2 pounds beef stew meat, cut into bite-sized pieces
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 cup frozen sliced carrots
1 (8-ounce) package sliced brown mushrooms
3 cups diced red potatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons finely grated dark chocolate
2 teaspoons crushed garlic
1 (1.5-ounce) packet meatloaf seasoning
1 (14-ounce) can low-sodium beef broth
1 cup red wine

Directions
1. In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.
2. Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.
3. Combine seared beef, carrots, mushrooms, potatoes and tomatoes in slow cooker.
4. In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and gently mix together. Cover and cook on HIGH setting for 4 to 6 hours.
5. Serve hot

Adapted from: Sandra Lee at Food Network

Beef Stew

Nothing can quite warm you up like Beef Stew. This was the one my mom always made for us.

Mama's Beef Stew
Serves: 6 Serving Size: 1 1/2 cup serving
Nutritional Info (per serving): Calories 287.7, Total Fat 3.3g, Saturated Fat 1.1g, Cholesterol 37.5mg, Sodium 705.6mg, Potassium 950.5mg, Total Carbohydrate 47.2g, Dietary Fiber 5.6g, Sugars 2.8g, Protein 16.8g


INGREDIENTS
1 Onion
3 Carrots
4 Celery Stalks
5 Potatoes
1½ Lawry’s Pkg. Stew Mix
2 Beef Bouillon Cubes
8-12 oz. Beef Stew Meat
Salt & Pepper
½ Mug of Cornstarch
Water

DIRECTIONS
1.Peel and cut all vegetables and meat.
2.In a large pot of water cook all ingredients (except for water and cornstarch) for 1 hour on low heat, or until potatoes are soft.
3.Mix cornstarch and cold water in mug. Add to stew.
4.Cook for an additional 20 minutes

Source: Anne Smith

Chicken Taco Soup

This is another great crock pot meal. A favorite in our house! Leftovers keep very well (if you have any left!), and if you already have leftover cooked chicken you could use it in place of the uncooked and have this delicious soup in an instant.

Chicken Taco Soup
Serves: 4 - 6
Nutritional Info (1/4 serving): Calories 375.8, Total Fat 3.1g, Saturated Fat 0.9g, Cholesterol 30.9mg, Sodium 1,539.3mg, Potassium 864.4mg, Total Carbohydrate 62.9g, Dietary Fiber 15.6g, Sugars 5.4g, Protein 29.1g


INGREDIENTS
1 Onion, Chopped
1 can Chili Beans (16 oz)
1 can Black Beans (16 oz)
1 can Whole Kernal Corn (drained), 16 oz.
1 can Tomato Sauce (8oz)
1 can Chicken Broth (10 oz)
2cans Diced Tomatoes w/ green chilles, undrained
1pkg Lawry’s Taco Seasoning
3 Boneless, Skinless Chicken Breasts

DIRECTIONS
1.Place the onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken (I use two forks to save time on cooling). Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Source: Safeway.com recipe section - Modified by Erica Marlin

Zuppa Toscana

This is my take on Olive Garden's Zuppa Toscana. Slightly spicier and if you ask me tastier! :)

ZUPPA TOSCANA
Serves: 6+

INGREDIENTS
12 Small Spicy Sausages (or small meatballs if you don't have links)
3 Potatoes, (cut in pieces)
½ c. Onions, diced
2 t. Garlic, diced
6 Bacon Slices
2 c. Kale Leaves, Cut
3 T Chicken Base
2 Q. Water
1/3 c Heavy Cream

DIRECTIONS
1.Preheat oven to 300. Place sausage links on baking sheet; bake for 25 minutes. Cook bacon (in microwave till crisp, crumble into pieces).
2.While baking sausage, in large stockpot sauté onions and garlic till golden brown.
3.Drain any excess oil from stockpot. Add water, chicken base, and potatoes to pot. Simmer for 20 minutes (till potatoes are soft).
4.Add bacon, sausage, kale, and cream. Simmer an additional 5 minutes. Serve.

Source: cdkitchen.com/copycatrecipes. Modified by Erica Marlin