Italian White Bean and Spinach Soup

It was pretty chilly here in Wrentham, MA so instead of a nice Spring meal I decided to stick with a nice warm soup and a good panini.  At first Jon and I swore we would be hungry an hour after eating it because it was so light but it's really filling.  The sandwich helped in that department too.  For the sandwich I did pancetta with mozzerella and a tomato slice with a sprinkle of Italian seasoning.  My new favorite salad is fresh mozzerella and tomato with balsamic vinigerette.  At first I didn't understand why a slice of tomato and cheese would be good but a friend of mine made me try it for my birthday and I've been hooked ever since. :-)

1 (1 oz) package of dried shiltake mushrooms (I used a package of fresh shiltake mushrooms and it was fine.)
2 cups boiling water
2 tsps olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach (I used escarole since Jon isn't a spinach fan.)
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1/4 tsp freshly ground black pepper
1 (16 oz) can cannellini beans, or other white beans, rinsed and drained
1 (14 oz) can vegetable broth
Fresh thyme (optional)
Crushed red pepper (optional)

1. Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes.  Drain mushrooms in a colander over a bowl, reserving liquid.  Chop mushrooms; set aside.
2. Heat oil in a large nonstick skillet over medium high heat.  Add onion, garlic, and mushrooms to pan; saute 5 minutes or until tender.  Add the reserved mushroom liquid, spinach, and next 5 ingredients; bring to a boil.  Cover, reduce heat, and simmer 10 minutes.  Garnish with thyme and red pepper.

Quick and Easy Banana Bread

This is such a great recipe.  Only 6 staple ingredients and voila....you have yourself some yummy banana bread on a chilly, rainy Saturday. :-)

1/2 cup softened butter
1 cup white sugar
2 eggs
1 1/2 cup ripe mashed bananas (approx 3 bananas)
1 tsp baking soda
2 cups flour

1. Preheat oven to 350.  Grease and flour a 9x5 loaf pan.
2. Cream butter and sugar until smooth.  Beat in eggs, then bananas.  Add flour and soda, stirring until just combined.
3. Pour into pan and bake at 350 for about an hour or until toothpick comes out clean.

Turkey Macaroni

Are you surprised when I say this is from my Fix it and Forget it Lightly cookbook???  I'm always on the go with the girls so when I plan my meals I almost always have at least one crockpot recipe.  It's just so easy to throw the ingredients in the crockpot in the morning and not to mention the smell when I walk in the house after being gone for hours.  Love it!!!!

1 tsp vegetable oil (I omitted)
1 1/2 lbs ground turkey
2 (10 3/4 oz) cans condensed low sodium tomato soup, undiluted
16 oz can corn, drained
1/2 cup onions, chopped
4 oz can sliced mushrooms, drained
2 TBSP ketchup
1 TBSP prepared mustard
1/4 tsp black pepper
1/4 tsp garlic powder
2 cups dry macaroni, cooked and drained

1. Heat oil in medium skillet.  Brown turkey.  Drain.
2. Combine all ingredients except macaroni in slow cooker.  Stir to blend.  Cover.
3. Cook on high 3-4 hours or on low 4-6 hours.  Stir in cooked and drained macaroni 15 minutes before serving.

Chicken Enchilada Casserole

Here's another Holly Clegg recipe that is pretty darn tasty.  This one is also freezable and she says that there is no need to bake before freezing.  How easy is that!

1/2 cup chopped onion
1 TBSP minced garlic
1 (14 1/2 oz) can diced tomatoes, drained
1/2 cup thinkly sliced green onions, divided
1 (4 oz) can chopped green chilies, drained
3 cups cooked chicken breasts chunks
1/3 cup all-purpose flour
1 (12 oz) can evaporated skimmed milk
1/2 cup canned fat free chicken broth
1/2 tsp chili powder
1/2 tsp ground cumin
6 (6 in) flour tortillas, quartered
1 cup shredded reduced fat Monterey Jack cheese
1 cup shredded reduced fat Cheddar cheese

Preheat oven to 350.  In a skillet coated with nonstick cooking spray, saute onion and garlic until tender.  Add tomatoes and bring to a boil.  Reduce heat and cook for 10 minutes.  Add 1/4 cup green onions, green chilies, and chicken, stirring until mixed.  In a saucepan, place flour and gradually add milk.  Heat over medium heat, whisking constantly, until mixture is thickened and bubbly.  Add broth, chili powder, and cumin.  In a 2 1/2 quart round dish, spread 1/2 cup sauce.  Layer tortillas, chicken mixture, sauce, and cheeses.  Repeat layers twice.  Bake for 40 minutes or until heated thoroughly.  Sprinkle with remaining green onions before serving.

Swedish Meatballs

This was the first time I've made these and it was pretty good.  This is another recipe from my Fix It and Forget it Lightly cookbook.  I love my crockpot!!!  It only calls for 1/2 pound of ground meat so today I'm making another batch to freeze.  Bailey just loved them!  Taylor, on the other hand, didn't even want to touch one.  Oh my picky child!!!! 

3 slices bread, cubed
1 cup evaporated skim milk, divided
1 TBSP low cal margarine
1/4 cup shallots, minced (approx 1 shallot)
1/2 lb lean ground turkey
1 egg, slightly beaten
1/2 tsp salt
1/4-1/2 tsp black pepper, according to your taste preference
1/4 cup, plus 2 Tbsp flour
1 cup chicken broth
1 Tbsp Worcestershire sauce

1. In a mixing bowl, toss bread cubes and 1/2 cup milk.  Let stand 5 minutes.
2. In a skillet, melt margarine.  Add shallots and cook 2 minutes over medium heat.
3. Add shallots, meat, egg, salt, and pepper to bread and milk mixture.
4. Mix well; then shape into equal-sized balls.
5. Place 1/4 cup flour on waxed paper.  Roll meatballs in flour, coating evenly.
6. Place meatballs in slow cooker.  Add chicken broth and Worcestershire sauce.
7. Cover.  Cook on low 4-6 hours.
8. Mix remaining 2 Tbsp flour with remaining 1/2 cup milk (and a small amount of water if desired) until smooth.  Remove meatballs to warm platter.  Stir thickened milk into cooking juices until smooth.  Cover and cook on high for 10 minutes, or until juices are thickened.
9. Stir meatballs back into sauce and heat through.  Serve over noodles or rice. (I use No Yolks.)

Louisiana Shrimp Creole

Here's another recipe I found on All Recipes.com.  Super easy and quick!!!  It really doesn't make a lot though so I suggest to double it if more than 2 of you are eating from it.  It was just the right amount for Jon and I.  Taylor wasn't complaining at all b/c she got to eat fish sticks for supper. LOL

1/2 cup finely diced onion (approx 1/2 onion)
1/2 cup chopped green bell pepper (approx 1/2 bell pepper)
1/2 cup chopped celery (approx 2 stalks)
2 cloves garlic, minced
3 TBSP butter (I only put 1 1/2 tbsp to cut down on the fat and it worked fine.)
2 TBSP cornstarch
1 can stewed tomatoes
1 (8 oz) can tomato sauce
1 TBSP Worcestershire sauce
1 tsp chili powder
1 dash hot sauce
1 lb medium shrimp, peeled and deveined

1. In a 2 qt saucepan, melt butter over medium heat.  Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch.  Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and hot sauce.  Bring to a boil, stirring frequently.  Stir in shrimp, and cook for 5 minutes.

Chicken Pomodoro

I found this recipe years ago on the Body for Life website.  Its really good and healthy for you.  I love the crust the seasonings make on the chicken.  Jon and I also did fish this way and it was very tasty and satisfying!

8 oz angel hair pasta (I used whole wheat pasta.)
2 egg whites
4 tsp Mrs. Dash Tomato Basil Garlic Seasoning
1/4 cup reduced fat Parmesan cheese, grated
1 lb chicken breasts
2 TBSP olive oil
3 tomatoes, diced (or one 15 oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp Italian herb seasoning
4 Tbsp red wine or chicken broth

1. Prepare angel hair pasta according to its package directions.
2. In a medium mixing bowl, lightly beat the egg whites.  In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese. (I actually put my seasoning into a gallon sized zip lock bag, threw the chicken in after dipping in the egg whites and smooshed together to coat.  Easier and less of a mess!)
3. Dip chicken into egg whites then into the seasoned Parmesan, coating both sides.
4. Heat olive oil in a large skillet over medium heat.  Place chicken breasts in skillet; cover and cook for approx 6 minutes; turn and cook for 6 more minutes until no longer pink in the center.  Then reduce heat to low.
5. Lightly coat another large skillet with cooking spray; saute tomatoes and bell peppers over medium heat until the peppers begin to soften, approx 3 minutes. (It took me a lot longer than 3 minutes!)   Stir in Italian seasoning and red wine, continue to cook for 2 minutes.
6. Add pasta to the skillet with sauteed tomatoes and peppers; mix gently.
7. Remove chicken from skillet, let cool slightly, then slice. (I cut my chicken in slices before I put in the egg whites and seasoning and cooked them in the strips.)
8. Put over the pasta and Enjoy!!!!