Miracle Soup Recipe

Ingredients:

• 1/2 head of cabbage (green)
• 1 onion (white/yellow/sweet)
• 1 small bag of carrots (5-7 small carrots)
• 1 bunch of bok choy
• 1 green pepper
• 4-6 celery stocks 
• Vegetable or chicken stock (1 quart)
• 2 Lipton French Onion Soup Mix packets
• 28 oz. of canned diced tomatoes (flavored OK) 
• Garlic - 6-8 cloves
• Salt and pepper

*You will need a very large pot for this...I used an 8 quart. 

Steps: 

1. Prep all of the veggies by chopping, dicing and slicing. 
2. Saute onion, carrot, celery, and bok choy stalks until the onion is translucent. Add the garlic in the last 30 seconds. 
3. Add the rest of the ingredients to the pot: both seasoning packets, canned tomatoes, vegetable/chicken stock, shredded cabbage and bok choy leaves. 
4. Stir and add water until all of the cabbage is covered.
5. Bring to a boil, lower heat and cover. Cook until the cabbage is tender. 
6. Salt and pepper to taste. 

Notes: 

• Add crushed red pepper flakes for heat. 
• You're the boss, add whatever veggies you have on hand!
• I know it's doable, but I haven't tested this in the crock pot. If interested I would follow the above instructions through step 2. Then, add everything to the crockpot and cook on low for 4-5 hours. Check tenderness of the cabbage. If you need more time, turn the heat up and keep an eye on it. (If anyone tries this, please let me know!) 

Philly Cheese Steak Subs

Recipe for the Best Philly Cheese Steak You Will Ever Have...

Servings: 3-4 (with leftovers)

Time: 30-45 minutes

Ingredients:

1 loaf of french bread

4-5 tbsp of Secret Sauce* (recipe below)

1 lb top round roast beef (from the deli, sliced)

.5 lb havarti cheese (we use the jalapeno havarti)

1 green bell pepper (sliced)

1 yellow bell pepper (sliced)

1 red bell pepper (sliced)

Pickled jalapenos (2-3 tablespoonfuls)

2 onion (sliced)

1 large container of sliced mushrooms (baby bella or white)

Dale's seasoning (4-6 splashes)

Salt & pepper

Olive oil/butter

Steps:

1. Over medium heat, heat up the olive oil/butter in a large pan and saute peppers and onions until onions are somewhat translucent. Then add mushrooms and a splash or two of Dale's seasoning. Cook for another 2-4 minutes until the mushrooms are partially cooked. Once done, drain the veggies and set aside. 

2. Chop the roast beef slices into strips and break apart. Heat another tablespoon of olive oil in the same pan, add the roast beef and cook until mostly browned. Add a splash or two of Dale's seasoning.

3. Mix the vegetables into the beef, add jalapenos and season with salt and pepper. (Taste; if you'd like you can add another splash of dales if the mixture seems too dry, or not flavorful enough). 

4. Spread the mixture evenly throughout the pan and top with one layer of havarti cheese. You may cover the pan to speed up the melting. 

5. Lightly toast your french bread (cut lengthwise, in half) in the oven, 350 degrees F, for about 5-7 minutes, open faced. 

6. Spread each side of the bread with the Secret Sauce and top with the Philly mixture. 

Secret Sauce: 

2 parts mayonnaise, 1 part yellow mustard, 1 part spicy mustard (you can use: jalapeno mustard, habanero mustard, dijon, spicy brown mustard....anything will work). 

Mix the three ingredients together.

Enjoy!

***If you do not eat beef, you can make this recipe using turkey/chicken and it will taste just as good, if not better! 

Spicy Turkey Tikka

This meal may sound strange, and that's because it is! I've never heard of any Indian food that uses sausage, in this case, TURKEY sausage. Since we LOVE tikka masala sauce, and happened to have most of the ingredients, we decided to pair it with some of that sausage we had in the freezer. The outcome = genius. We absolutely loved the heat in this dish, and the flavor combination of the Indian spices with the turkey sausage was to die for. To keep things guilt-free, we skipped the heavy ingredients and went with a couple of "coconut" based replacements! 

This would be a perfect post-workout meal on a chilly evening! Kind of reminds me of an ethnic chili (minus beans)!

Hot Italian Turkey Sausage Tikka Masala 

Servings: 6

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Ingredients:

1 package of hot Italian turkey sausage, casings removed

2 green peppers, cubed (about 1 inch)

2-4 jalapenos (leave seeds in for extra heat), diced

1 onion, cubed

1 package of sliced mushrooms

1 large can of tomato sauce (28 oz.) - we love Dei Fratelli Products!

1 large can of crushed tomatoes (28 oz.)

1-2 cups of coconut milk

1.5 tspn garam masala

1 tspn cumin

Salt & pepper, to taste

1/2 tspn crushed red pepper

1/2 tspn cayenne or chili powder (I used chipotle chili powder for the heat)

2 tbsn coconut oil

Steps:
1. Heat 2 table spoons of coconut oil over medium heat.

2. Pan fry the turkey sausage, casings removed, until browned all over. Remove from heat and slice thinly into disks. Return to pan and continue frying until browned (or until you reach your desired crispiness). Remove, drain, and set aside.

3. In the same pan, saute the onion, mushrooms, peppers, and jalapenos until onions become translucent. *Feel free to add minced garlic!

4. Add all of the dry spices and stir until fragrant (Be generous with the salt/pepper, maybe start with 1/2 tsp of each).

5. Pour in tomato sauce and crushed tomatoes. Stir occasionally until bubbling. (

6. Turn the heat to medium low, and slowly stir in the coconut milk until you reach your desired color. 

7. Taste the sauce with a bite of sausage to determine if you'd like to add any spices (remember, the sausage will add heat). 

Serve with bread, preferably naan; garlic naan :) 
Optional: Serve over rice.

Yum!

Philly Cheesesteak Wonton Lasagna

Philly Cheesesteak Wonton Lasagna

This was pretty magical, really. My second "wonton" recipe on the blog and I've become obsessed.

Has anyone ever tried using wonton wrappers in place of lasagna noodles? Try it, please. You'll find a ton of "Lasagna Cup" recipes when you google: 'wonton lasagna', and NO, that is not what I am talking about. This is 100% better, and you get a full sized, actual lasagna, not an appetizer. Wonton lasagnas are so light, you'll never regret going back for seconds, or thirds. And most importantly, making this is SO much easier (and faster) than traditional lasagna.

I made a vegetable-pesto version of this wonton lasagna for NYE dinner and WOW, it was a huge hit. Yesterday I made amazing Philly's...

Put 2 and 2 together and boom!

(We all can really thank my husband for this creation)

How'd I do it? Check it out:

Philly Cheesesteak Mix:

Servings: 6-8 (this makes enough for a couple of meals, use the mix for lasagnas, Philly's, pizzas, anything!)

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients:

1 lb of deli sliced top round roast beef, sliced thin

1 tablespoon of olive oil or butter

2 green bell peppers, sliced

1 large onion, sliced

1 large container of sliced mushrooms

Dale's Seasoning

Black pepper

Garlic salt

Secret Sauce: mayo, spicy brown mustard (3:1) - not optional

Optional: cheese- provolone, pepper jack, or mozzarella 

Steps:

1. Heat olive oil/butter in a large skillet over medium-low heat and saute the vegetables for about 10 minutes. Splash Dale's seasoning, about 4-3 tablespoons, while cooking.

2. When cooked to your liking, drain vegetables of juices and set aside.

3. Cook the roast beef (cut the slices into 1 inch strips) until slightly browned, in the same pan. Add a pinch of salt to the roast beef.

4. Add vegetables to the cooked roast beef and cook for a few minutes. Add black pepper and garlic salt in this step. I add a lot pepper, probably too much.  Love it.

5. If you are making philly cheesesteak sandwiches, feel free to melt the cheese right in the pan (just cover with lid for a minute). 

Wonton Lasagna Contruction

Cook time: 35 minutes

Ingredients:

Glass/ceramic lasagna pan (standard size)

Wonton wrappers (1 package)

1/2 cup of secret sauce: mayo and spicy brown mustard (3:1)

1 cup mozzarella cheese

2 cups ricotta cheese

1/2 pound deli sliced pepper-jack cheese 

Salt and pepper

Steps:

1. Preheat oven to 350f.

2. Using a spatula, spread the secret sauce evenly, on the bottom of the lasagna dish.

3. Arrange wonton wrappers over the sauce, slightly overlapping. 

4. Mix 1/2 of the shredded mozzarella, ricotta, black pepper and salt (to your liking) in a mixing bowl.

5. Spread 1/2 of the ricotta mixture over the first layer of wontons.

6. Sprinkle the Philly cheesesteak mix, generously, over the ricotta cheese.

7. Arrange sliced pepper jack cheese over the meat mixture.

8. Add 2nd layer of wonton wrappers over the cheese.

9. Spread the remaining ricotta mixture over the wontons.

10. Add 2nd (generous) layer of Philly cheesesteak mix.

11. Drizzle secret sauce over the meat using a ziplock bag (cut the corner of the bag).

12. Arrange your 3rd layer of wontons over the meat.

13. Add your final layer of Philly cheesesteak mix (this layer shouldn't be as 'generous'). 

14. Arrange pepper-jack cheese slices over the meat and sprinkle remaining mozzarella cheese.

15. Finish with black pepper.

16. Cover with aluminum foil and bake for 20 minutes.

17. Uncover after 20 minutes and cook for an additional 15 minutes, or until the corners are slightly browned and cheese is gooey and melty.

ENJOY. I hope some of you make a wise decision and try this out. :)

EZ Chicken Fajita Dinner

Servings: 2-4

Prep: 20

Cook: 30

Ingredients 

2 Chicken breasts (butterflied)
1 can of black beans

1 green pepper

1 onion

Splash of Dale's Steak Seasoning

McCormick's Fiery 5 Pepper spice

Chipotle chili powder

Oregano

Splash of red wine vinegar 

Shredded cheese

Sour cream

Lime or lime juice

Hot/taco sauce

Flour tortillas

Steps:
1. Prepare the chicken; once butterflied, cut in half. You will have a total of 4 thin chicken cutlets.
2. Season the cutlets with the chipotle chili powder and the fiery 5 pepper seasoning on both sides and set aside. *If you are sensitive to the heat, take it easy on the chipotle.
3. Cut the onion and green pepper into thin strips.
4. Heat two pans with oil (I used coconut oil) on a medium to medium-low heat.
5. In the smaller pan, saute onion and green pepper for about 10-15 minutes, until the onion is translucent and green pepper cooked to your liking. Add a splash of Dale's during the last few minutes.
6. Add the chicken to the larger pan, flipping after about 5 minutes. Cook thoroughly.
7. Heat up the tortillas; stove-top or microwave (covered with a wet paper towel).
8. Prepare your toppings: cheese, sour cream, lime wedges, hot sauce, salsa, and anything else you like.
9. Finally cut the chicken into thin strips and you're ready to start building these amazing little fajitas!

Fiery deliciousness.

Stuffed Shell & Mini Bell Pepper Medley with Turkey Meatballs

There's a first for everything...

Stuffed Shells & Mini Peppers! Yum.

Servings: 8-12
Ingredients:

Ground Turkey

2 eggs

3-4 cups of ricotta

2 cups of shredded cheese

1 cup of shaved Parmesan

2.5 cups of grated Parmesan

1/2 onion, chopped

1 green pepper, chopped

1 package of sliced baby bella mushrooms

1 large can of crushed tomatoes

24-32 oz of your favorite tomato sauce

1-2 cups of bread crumbs

10-12 mini bell peppers

1 package of jumbo pasta shells

Spices: garlic, oregano, salt, pepper, garlic salt, crushed red peppers

Steps:

1. Combine: turkey, 1 egg, 1 cup of breadcrumbs, oregano, salt & pepper. Mix well and form mini meatballs. *If the mixture is too sticky, add more bread crumbs.

2. Pan fry on a higher heat to brown the outsides and set aside.

3. Saute chopped mushrooms, green peppers and onions for 5-10 minutes. Once the onion is translucent add the sauce, crushed tomatoes, 1/2 cup of grated Parmesan, and spices: garlic salt, crushed red pepper (a lot), and oregano. Simmer on low.

4. Cut stems and remove the seeds from the mini bell peppers.

5. Coat the bottom of a large lasagna pan with the veggie sauce. 

6. Mix the ricotta, the remaining grated Parmesan, shredded cheese, 1 egg, 1/2 cup of bread crumbs and spices (garlic salt, pepper, oregano). Pipe the mixture into the mini peppers and cooked shells using a ziploc bag.

7. Arrange the stuffed shells (seam side down) and peppers in the dish on top of the sauce.

8. Add the sauce on top; just enough to cover the peppers and shells. 

9. Place dish in a preheated oven (375 degrees) for 40-45 minutes. Top rack, uncovered.

*Add the meatballs about 15-20 minutes into the cooking.

10. Add the shaved Parmesan cheese during the last few minutes and enjoy!

Next time I am adding:

1. Spinach to the ricotta mixture

2. Minced garlic to the turkey meatballs

3. Whole mushrooms to the baking step at the end

4. Other/more veggies to the sauce!

Spicy Shrimp Cacciatore

Spicy Shrimp Cacciatore

Servings: 4

Prep: 20 minutes

Cook: 30 minutes

Ingredients:

12 oz. shrimp (frozen, cooked, small or medium) - fresh shrimp is even better!

1 jar of Classico pasta sauce (we used the triple mushroom)

4 bell peppers (multiple colors, medium to large)

16 oz. of whole mushrooms (white or baby bella)

1 medium spanish onion

5 cloves of garlic

1 teaspoon Oregano 

1/2 teaspoon Crushed red pepper 

1/2 teaspoon of garlic salt or your favorite seasoning salt (we used Italian seasoning w/parmesan cheese used for dipping oils).

Optional: 

Pasta (vermicelli, angel hair, spaghetti)

Grated parmesan cheese

Garlic bread

Steps:

1. Preheat oven to 400 degrees F. and prep mushrooms by rinsing, trimming stems, tossing in olive oil and your favorite seasoning salt.

2. Prep onions and peppers by chopping into bite-sized squares.

3. Spread whole mushrooms on a foiled baking sheet and cook for 15 minutes. When finished, set aside.

4. Heat a tablespoon of coconut oil (or olive oil) on MEDIUM heat in a 12" or larger skillet (make sure it's deep). 

5. Saute chopped peppers, onions, crushed red pepper, oregano, and seasoning salt until they become tender. 

6. Next add minced garlic and allow to cook for one minute.

7. Now add the sauce to the peppers and onions, turn heat to MEDIUM LOW, and cook for five minutes stirring occasionally.

8. Thaw your shrimp by running cool water over them in a colander. If you are using fresh shrimp, peel and devein. 

9. Stir thawed shrimp and baked mushrooms into the sauce and cook for an additional 5 minutes until everything is heated through. If using uncooked shrimp, cook the shrimp separately before adding to sauce (pan fried works fine. Be careful of overcooking.).

You're ready to eat your Spicy Shrimp Cacciatore over a bed of pasta, with garlic bread, or on it's own - just top your serving with grated parmesan cheese and VOILA!

Enjoy!

Chicken Veggie Penne

Post Dog-Beach Day Dinner…

Healthy, hearty & delicious! This is a perfect meal to store for leftovers as well!

Serves 4-6
Ingredients:

3-4 Chicken breasts

Mojo marinade

1 box of penne

2 jars or large cans of your favorite pasta sauce

1 can of diced tomatoes

1 onion (chopped)

2 green peppers (chopped/sliced)

Parmesan cheese

Crushed red pepper flakes
Italian seasonings

Garlic salt

Black pepper

Steps:

1. Marinade chicken for at least 30 minutes.
2. Cook pasta according to box (when finished, toss with a teaspoon of olive oil to avoid sticking).
3. Grill the chicken (you can always bake, pan fry, whatever, but this tastes the best!).
4. In a LARGE pan heat olive oil (Medium High)and throw in chopped onion and green pepper. Cook until onion becomes translucent and green pepper is soft.
5. Add minced garlic and crushed red pepper.
6. Stir with veggies for about two minutes on Medium.
7. Stir in pasta sauce. Sometimes I add 1/2 cup of alfredo sauce to make it a bit creamy :)
8. You can now add diced tomatoes, oregano or Italian seasonings, garlic salt, pepper, & parmesan cheese, to taste. Stir occasionally until you are ready to toss in the chicken.
9. Once chicken is done, remove from grill, slice, and add to the sauce.
10. Heat for a remaining few minutes.
11. Serve with garlic bread and salad!

*Feel free to add veggies like mushrooms, sundried tomatoes, zuchini, ect...ALL OF THESE are great!