Make Again Monday: Lasagna Soup

 

The name of this soup says it all, all the flavors of lasagna in a soup. Just be sure to not skip the ricotta topping it, adds creaminess and cheesiness to the soup just like it does in a lasagna.

To see the recipe and original post click here.

Enjoy!!!

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Caramel Apple Cider

 

I am not a fan of apple cider. I rarely drink it or even buy it. However, when I saw this recipe I wanted to try it because I am a fan of caramel and the addition of caramel to apple cider sounded intriguing. 

I like sweet drinks so I used a fair amount of caramel. But if you do not like your drinks as sweet, cut the amount of caramel in half. I may not like apple cider, but I sure do like caramel apple cider.

Caramel Apple Cider

Ingredients:

• 64 ounces cold apple cider
• 1 liter cold ginger ale
• 2/3 cup caramel sauce
• 1/4 teaspoon pumpkin pie spice

Directions:

1. In a large punch bowl or drink container, pour in the apple cider, ginger ale, caramel sauce and pumpkin pie spice.
2. Whisk everything together until well combined.
3. Serve immediately and over ice if desired.

Enjoy!!!

Yields: about 12 servings

*Adapted from The Care Free Kitchen.

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Crock Pot Chicken Gnocchi Soup

I need help from all of you that like/love gnocchi. I have tried several brands, but can not find one that I like. I usually use a frozen one that is okay, but not good. This time I could not find it so I used one from the pasta aisle and it was not good. I love Olive Garden's chicken gnocchi soup, it is so delicious. This copycat is also delicious, but the gnocchi I used. If you have a gnocchi that you use and love please let me know in the comments. I need to find a good brand!

Crock Pot Chicken Gnocchi Soup

Ingredients:

• 3-4 boneless skinless chicken breasts
• 1 stalk celery, diced
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• 1/2 cup shredded carrots
• 4 cups low sodium chicken broth
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 16 ounces potato gnocchi
• 2 cups heavy whipping cream
• 1 tablespoon cornstarch
• 1 cup fresh spinach, chopped
• 1 cup shredded parmesan cheese

Directions:

1. In a crock pot, add in the chicken, celery, onion, garlic carrots, pepper, thyme and chicken broth. Cover the crock pot and cook on low for 5-6 hours or high for 3 hours.
2. Remove the chicken and shred with two forks, return the chicken to the crock pot.
3. Stir the heavy whipping cream and cornstarch together and then stir into the crockpot. Add in the gnocchi.
4. Cover the crockpot and cook on high until the gnocchi is cooked through, about 15-30 minutes.
5. Stir in the spinach and parmesan cheese. Stir until the cheese is melted and spinach has wilted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 645
Total Fat		35.1g
Saturated Fat		22.5g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		0.1g
Cholesterol		203.3mg
Sodium		658.5mg
Total Carbohydrates		45.3g
Dietary Fiber		7.5g
Sugars		2.3g
Protein		41.2g
Calcium		50.5%
Iron		116.4%
Potassium		250.6mg
Vitamin A		155.4%
Vitamin C		20.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Eating on a Dime.

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Make Again Monday: Mashed Potatoes with Pepper Jack Cheese and Garlic

 

With these potatoes, you have to plan ahead a bit. Roasting the garlic in the oven takes about an hour and you have to let it cool a bit before mashing it. But it is well worth it for these slightly garlicky and spicy mashed potatoes.

To see the recipe and original post click here.

Enjoy!!!

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Patty Melt Grilled Cheese

I would never order a patty melt at a restaurant. I am not a fan of caramelized onions and definitely do not want a bunch of them on a sandwich. 

I have had this recipe saved for years and I mean years. Every time I looked at it I questioned why I saved it, but never deleted it. I finally decided it was time to make and give it a try, onions and all.

I have to be honest and say this sandwich was surprisingly good. It had plenty flavor and I just might make it again someday. Now, I did not use as many onions as the original called for, two large onions for four sandwiches seemed a bit much. That basically equates to half a large onion per sandwich. I probably used a quarter to a third of a small onion and that was plenty for me and I actually did not mind them too much in the sandwich. 

Using a waffle maker to make the sandwich made it easy to cook and I did not have to worry about turning the sandwich over and onions falling out like they did when I transferring it to a plate.

Patty Melt Grilled Cheese

Ingredients:

• 3 tablespoons unsalted butter
• 1 yellow onion, thinly sliced
• 2 clove garlic, minced
• 1/4 teaspoon dried thyme
• 1 1/2 pounds ground turkey
• black pepper, to taste
• 8 slices bread
• 4 tablespoons mayonnaise
• 4 ounces sharp cheddar cheese, thinly sliced
• 4 ounces Swiss cheese, thinly sliced

Directions:

1. Melt 2 tablespoons to a large skillet, over medium heat. Add in the onions and cook for 5 minutes or until the onions begin to soften.
2. Add in the garlic, thyme and black pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion are very soft and caramelized, about 25 minutes. Remove the onions from the skillet and set aside.
3. Preheat a waffle maker and lightly spray the top and bottom with cooking spray.
4. Divide the ground turkey into 4 balls and lightly press into a 1/4 inch thick patty. Season with black pepper.
5. In a skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add in the patties and cook until browned, flip over and cook on the other side until browned and completely cooked, about 4-6 minutes per side.
6. Spread the mayonnaise on one side of each slice of bread. Place one slice of bread, mayonnaise side up onto the waffle iron. Top with a patty, some onions, and both cheeses. Place the remaining slice of bread mayonnaise side down on top. Close the waffle iron and cook until golden brown and crispy, about 3-4 minutes. Repeat with the remaining sandwiches.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 707
Total Fat		40.5g
Saturated Fat		18.6g
Trans Fat		0g
Polyunsaturated Fat		3.8g
Monounsaturated Fat		6.9g
Cholesterol		182.1mg
Sodium		710.01mg
Total Carbohydrates		36.2g
Dietary Fiber		4.8g
Sugars		5.3g
Protein		53.8g
Calcium		59.8%
Iron		64.8%
Potassium		670.7mg
Vitamin A		4.8%
Vitamin C		9.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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Broccoli Cheddar Potato Soup

Soups are so comforting that I could eat soup for lunch and dinner. They are also one of the things that make cold weather just a bit more bearable. This soup is creamy, full of cheese and loaded with some vegetables. A good combination between healthy and delicious.

When making this soup I didn't have much liquid left after the potatoes were done cooking so I needed to add more. Depending on how much liquid you have left you may or may not need to add some more. Unfortunately I did not measure how much I added, but it was about 1-1 1/2 cups. 

Broccoli Cheddar Potato Soup

Ingredients:

• 5 1/2 tablespoons unsalted butter, divided
• 1 1/3 cups diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 3 cups low sodium chicken broth
• 3 1/2 cups cubed russet potatoes, about 1/2 inch thick
• 3 cups chopped broccoli florets
• 1/4 teaspoon dried thyme
• black pepper, to taste
• 6 tablespoons all purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 8 ounces sharp cheddar cheese, shredded
• 1/3 cup shredded parmesan cheese

Directions:

1. In a large pot, over medium heat, melt 1 1/2 tablespoons of butter. Add in the carrots, celery and onion, sauté for 3-4 minutes. Add in the garlic and sauté for 30 seconds.
2. Stir in the chicken broth, potatoes, thyme and black pepper. Bring the mixture to a boil over medium-high heat. Once the mixture reaches a boil, reduce the heat to medium, cover with a lid and cook for 15 minutes. Stir in the broccoli and cook 5 minutes longer or until the vegetables are tender.
3. Meanwhile, in a medium saucepan, over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook whisking constantly for 1 minute. While whisking constantly, slowly pour in the milk. Continue to whisk until the mixture begins to thicken. Stir in the heavy cream. Remove from the heat.
4. Once the vegetables are tender, pour the milk mixture into the pot and stir to combine. Remove the pot from the heat and stir in the cheddar and parmesan cheese, stirring until cheese is melted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 529
Total Fat		32g
Saturated Fat		19.2g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0g
Cholesterol		104.1mg
Sodium		711.8mg
Total Carbohydrates		40.8g
Dietary Fiber		5.4g
Sugars		10g
Protein		21.2g
Calcium		56.9%
Iron		32.7%
Potassium		942.3mg
Vitamin A		305.1%
Vitamin C		11.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from Cooking Classy.

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Make Again Monday: Cajun Bacon Tuna Pasta Bake

 

Tuna noodle casserole with a spicy little twist and tons of flavor. Normally I am not a fan of peas in my tuna noodle, but with this one I do not mind as much. Plus with peas being my oldest favorite vegetable I'd rather eat them in a casserole instead of on their one.

To see the recipe and original post click here.

Enjoy!!!

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