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

Potato and Leek Soup

(Serves 6)

2 pounds potatoes

1 pound leeks, washed and chopped

1 onion, chopped

1 celery stalk, chopped

1 carrot, chopped

5 cups chicken stock or broth

½ cup milk

4 tablespoons butter

2 tablespoons chopped flat leaf parsley

Salt and pepper

6 tablespoons cream or half-and-half

½ cup shredded cheddar cheese or chives

Melt the butter over a medium heat in a large saucepan. Add the potatoes, leeks, onion, celery, carrot; cover and cook for 5-7 minutes, stirring frequently.

Add the chicken stock or broth, ½ cup milk, salt and pepper. Reduce heat to low and cover and cook until the vegetables are tender and potatoes are soft.

Mash the potatoes and vegetables in the pot or transfer to a blender or food processor in batches and process until smooth. Make sure the soup has cooled for 15 minutes before putting in the food processor.

When ready to serve, reheat the soup, serve in bowls and swirl 1 tablespoon half-and-half into each serving. Sprinkle with chives or shredded cheddar cheese.

RECIPE FROM: Heather Campagna

Olive Garden® Zuppa Toscana

(Makes 6-8 Servings)
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces (can be left out if you’re not a bacon person or to lower fat)
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream (can substitute milk to lower fat, but thicken with mashing some potatoes)
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic for approximately 15 min or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving.

RECIPE FROM: Heather Campagna

Hearty Lentil Soup

2 tablespoons vegetable oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable stock
2 bay leaves
1 dash soy sauce
2 teaspoons vegetarian Worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped

1. Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat.

2. Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.

3. Remove the bay leaves from the soup. Stir in the cilantro and serve.

RECIPE FROM: Heather Campagna