Not your traditionalTortilla Soup

3 cans Chicken broth (42 oz)
1 1/2 lb butternut squash (4 C)
1 TB minced garlic
1 can diced tomatoes (14 oz..almost 2 C)
1/2-1 green chile diced
2 cups shredded cooked chicken

Toppings:
*cubed avocado
*chopped cilantro
*lime wedges
*tortilla chips
*shredded cheese

1. Heat a soup pot over med. heat. Add broth, garlic and tomatoes and bring to a boil.
2.Add Squash, cook until tender.
3. Add chicken. Serve with toppings at the dinner table.


RECIPE FROM: Kelsey Hanson (given to me by Laura Hanson) *a family fav!

Olive Garden's Lentil Stew with Capers

Ingredients
1 lb bag Italian dried lentils
1/4 cup olive oil
1 small yellow onion, minced
1 medium carrot, minced
1 rib celery, minced
1 clove fresh garlic, chopped
1 sprig fresh rosemary
pinch fresh thyme, chopped
4 cups chicken stock
Sea salt to taste
2 Tbsp plus 1/2 cup chopped tomatoes
1 Tbsp capers
4 Tbsp extra virgin olive oil
2 Tbsp parsley, chopped
4 pinches of ground black pepper

1. SOAK lentils for 2 hours in cool water. Drain.
2. COMBINE extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
3. ALLOW soup to stand for 2 hours to combine flavors. (This soup is better the next day!)
4. SERVE re-heated soup garnished with chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.

RECIPE FROM: Kelsey Hanson (given to me by Laura Hanson)

Orzo Casserole with Vegetables

Olive Oil
2 lg red onions, coarsely chopped
1/2 tsp cinnamon
4-5 carrots, peeled & diced (2C)
1 pound orzo pasta
3 C peeled, seeded, and chopped (canned work great)
2 bay leaves
1 tsp oregano
1 1/2 lb zucchini, cut into 1-inch cubes
2 garlic cloves
2 TB balsamic vinegar
grated cheese to garnish

*Cook onions in 2TB oil over low heat for 10 mins. Add the cinnamon, stir and cook an additional 4-5 mins.
*Cook the carrots in oil over low heat for 15 mins. Cook the zucchini on love for about 8 minutes. add garlic and cook 1 minute.
*Preheat oven to 375. Bring 4 cups of water to rolling boil, add orzo, cook until tender, drain, pour contents into casserole dish.
*Add onions, carrots, zucchini, tomatoes, bay leaves, oregano, salt and pepper and mix. Cover and bake for 20-25 minutes. Add a little oil and balsamic vinegar before serving.

-This recipe takes some work, but is really yummy!


RECIPE FROM: Kelsey Hanson

Crepes

1 1/2 C Flour
2/3 C Sugar
2 Spoonfuls of oil
4 Eggs
Mix all together
Gradually stir in 2 C Milk

Use crepe pan or a normal frying pan. Spray with oil only for the
first crepe. Add about 1/3 C mix to hot pan and wait for the edges to
brown before flipping.
Top with your favorite fruit, whipped cream, nutella or chocolate
chips, or my personal favorite: lemon juice with powdered sugar with
sour cream.
RECIPE FROM: Becca Skaggs

Yummy Mock Almond Roca - Easy FHE treat

1 package Saltine Crackers
1 C Butter
1 C Sugar
1/4 tsp Vanilla
1 Package Chocolate Chips
1 C Crushed Almonds

Line Crackers up side by side on 10X15" pan. Bring butter, sugar, and
vanilla to a boil and pour on top of cracker. Bake at 300 for 10-15
minutes. Pour chocolate chips on top and spread when melted. Sprinkle
almonds on top of chocolate and put in the refridgerator for 30 min.
Enjoy!
RECIPE FROM: Becca Skaggs

Tuna Burgers

2 regular size cans of Tuna or 1 large can (drain well)

½ Cup flour

¼ teaspoon baking powder

¼ teaspoon baking soda

1 egg

1 Tablespoon of lemon juice

Preheat vegetable oil (about 1/8 inch deep) in a frying pan. To test if ready, one drop of water will cause a sizzle. Fry on each side until browned. Cool on a plate with two or three layers on paper towels. Dab top of burgers by pressing paper towels on them to remove more oil. Serve on a bun (optional) with tartar sauce.

Tartar sauce

½ Cup Mayo

¼ Cup Dill pickle relish

A squeeze of mustard

A dash of lemon juice

Mix well.

RECIPE FROM: Heather Campagna

Grandma Lucile’s Tuna Rice Casserole

1 Cup of uncooked rice
1 stalk of celery, chopped
½ small onion, chopped
1 Tablespoon of butter

1 ¼ Cup of shredded cheese
1 can of Cream of Mushroom soup
1 can of tuna (drained)

Precook rice. Preheat oven to 325 degrees. Sauté celery and onion in butter, until onion becomes clear. Slowly heat the soup (no water added) and melt 1 Cup of cheese into it (this step can be omitted to save time). Mix all ingredients together (except the tuna) in a casserole dish. Add the tuna in last, folding it in gently. Cook covered for 20 minutes. Uncover, add ¼ Cup cheese and cook for 10 minutes more or until top is golden brown and a bit crispy.

RECIPE FROM: Heather Campagna