Easy Tomato Soup

*Originally from food network.com

30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper

Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.

Shepherd's Pie

*Originally from Foodnetwork.com

For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk

For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas

Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.

Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.

Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.

Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.

Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.

Easy Crockpot Salsa Chicken

I found this on a site called thefrugalgirls.com. They have several 5 ingredient crockpot dishes when you need a quick, easy meal. This one got approval from all 5 of us.

4 boneless chicken breasts, thawed
16 oz salsa
8 oz cream cheese
1 c. shredded cheddar (I didn't use this)
1 can corn, drained (optional)
1 can black beans, washed and drained (optional)

Bake chicken in crockpot for 3.5 hours on high, and drain juices.

In a bowl, mix salsa, cream cheese, corn and beans. Pour over chicken and cook on high for an additional half hour.

For last half hour, add cheddar on top.

I shredded the chicken and served in tortillas.

Strawberry Shortcake

Photo by: Photo: Bradford Thomason; Stylist: Katherine Tucker

Old-Fashioned Strawberry Shortcakes

Grandma had it right all along. Make this classic dessertrecipe for a refreshing treat when strawberries are in season.

• Yield:6 servings

Print

Ingredients

• 3 1/2 cups halved strawberries, divided
• 1/3 cup sugar
• 1/3 cup orange juice
• 2 teaspoons vanilla extract   (Either omit or decrease to 1/2 t)
• 1 teaspoon lemon juice
• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled stick margarine or butter, cut into small pieces
• 1/2 cup low-fat buttermilk
• Cooking spray (Use parchment paper instead)
• 6 tablespoons frozen reduced-calorie whipped topping, thawed  (or use Redi Whip or Whipping Cream)
• Whole strawberries (optional)

Preparation

Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl,
and mash with a potato masher.
Stir in 2 1/2 cups strawberry halves. Cover and chill.

Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
    baking powder, baking soda, and salt in a bowl;
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.
 Pat dough into a 6 x 4-inch rectangle. Cut dough into 6 squares.
Place 1 inch apart on a baking sheet coated with cooking spray.
Bake at 425° for 12 minutes. Cool on a wire rack.

Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half.
Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.
Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.

Nutritional Information

Amount per serving

• Calories 270
 
• Caloriesfromfat 24 %
 
• Fat 7.2 g
 
• Satfat 1.9 g
 
• Monofat 2.7 g
 
• Polyfat 2.1 g
 
• Protein 4.3 g
 
• Carbohydrate 47.3 g
 
• Fiber 3 g
 
• Cholesterol 0.0 mg
 
• Iron 1.7 mg
 
• Sodium 183 mg
 
• Calcium 93 mg

Jalepeno Ranch Dip

This is a really yummy appetizer or side dish.  I gave it a new name because the original name (Skinny Poolside Dip) didn't seem to describe it well.  It has a kick so you could always use one jalepeno instead of two.   I served it with Town House crackers, which were the perfect compliment.

Ingredients

• 1 red pepper
• 2 jalapenos (unseeded)
• 1 can of corn or 1/2 a bag of frozen corn
• 1/2 can diced olives
• 16 oz  cream cheese (softened)
• 1 packet Hidden Valley Ranch dip seasoning mix.

Instructions

1. Mix ingredients together.
2. Serve with crackers or raw veggies