Taco Soup

1 lb browned ground turkey or beef
1 can of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn
1 large can of diced tomatoes (if you want... or just a can of tomato paste)
1 can tomatoes and chilies
1 packet taco seasoning
1 packet ranch dressing mix
chicken broth

**All of the canned food items are optional. You can adjust the amounts and you can come up with other things to add like olives, green chilies, green beans etc**

Toppings
shredded cheese
sour cream
tortilla chips

Brown ground turkey while seasoning with onion, garlic, cumin, black pepper and salt.
Put in crockpot after it's cooked.
Add each of the cans of food. (I usually just add the entire can without draining)
Add chicken broth until it's about 2 inches below the food. Just enough so it's easier to stir.
Add in seasoning packets and stir. You can add other spices like chili powder, cayenne pepper etc.

Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook, the more tasty. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Holiday Recipes: Noche Buena

Every year, my family does Noche Buena on Christmas Eve. We usually have a pork roast, yucca, rice, pico de gallo, shrimp cocktail, and platanos.

Noche Buena Pork Roast

Pork Roast

grapefruit

bacon

orange

Spices (salt, pepper, oregano, cumin, garlic, onion)

I usually poke holes all over the roast and then sprinkle on the spices, squeeze out the juice of a grapefruit and orange and then wrap it in bacon to cook. I then cook it in the crockpot for about 6 hours. (Mom does it in the oven). We don’t measure, but you can smell and judge what are good amounts of things.

On Christmas Day, we use the leftover pork to make Cuban Sandwiches. We also then fry the yucca and make yucca fries with a lemony garlic sauce.


Christmas Day Cuban Sandwiches

French Bread

Leftover Pork, pulled apart

Yellow Mustard

Swiss Cheese

Ham

Dill Pickles

Butter

We cut the French bread lengthwise and then spread butter onto both sides of the bread. Then, we put on the mustard pork, ham, cheese and pickles. Then we close up the French bread to make one big long sandwich and butter the outside of the bread. Then take a cookie sheet and a heavy iron skillet and put the skillet on top of the cookie sheet and which is on top of the sandwich. Press down onto a griddle (which is at about 300*). Flip the sandwich when the bread starts to get brown the cheese is melting. Cut it up into smaller sandwiches and eat with yucca fries (pictured below) or potato chips."

Mimic Strawberry Topper

I didn't measure so I'm just making this up

1/2c milk (you can use soy)
1/2 c plain or vanilla yogurt
2 T peanut butter
3/4 c frozen strawberries
1/4 c granola
maybe some ice if you want it thicker
Optional- handful of spinach (you won't taste it)
Optional- Protein Powder

Mix in blender. Serve with granola and sliced banana.

15 Minute Italian Chicken & Rice with Vegetables

• 1 teaspoon canola oil
• 3 ounces boneless skinless chicken breasts, cut into strips
• 1 medium red pepper, sliced into strips
• 1 dry cup fresh broccoli florets
• 1 teaspoon very low-sodium chicken bouillon granules
• 2/3 cup instant brown rice, uncooked
• 1 tablespoon Reduced Fat Italian Dressing

1. HEAT oil in medium skillet. Add chicken; cook and stir until lightly browned, stirring occasionally.
2. Add vegetables; cook 2 to 3 min. or until crisp-tender.
   
3. Stir in bouillon granules and 2/3 cup water. Bring to boil.
   
4. Stir in rice and dressing; cover. Reduce heat to low. Cook 5 min. until liquid is absorbed and chicken is cooked through.
   
5. Let stand 5 min.
   

Blueberry Yogurt Smoothie

Ingredients:

• 1 medium banana, cut into 4 pieces
• 2 cups fresh/frozen blueberries
• 1 1/2 cups nonfat milk
• 2/3 cup lowfat, plain yogurt
• 2 tablespoons honey
• 4 ice cubes

Directions:

1. Place all the ingredients in the jar of a blender in order listed. Cover and set on Liquefy and blend until smooth and creamy, about 40 seconds.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup from the BYU Pendulum Court

(Serves 6)
Ingredients:
Group A

• 1 sm. onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. vegetable oil

Group B

• 1 sm. can green chili pepper chopped, with liquid
• 1 can beef broth
• 1 can chicken broth
• 1 can cream of chicken soup
• 1 1/2 c. water
• 1 tbsp. steak sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/8 tsp. pepper

Group C

• 3 chicken breast, cooked and cubed
  
• 3 c. shredded cheddar cheese
• Paprika
• Corn tortilla strips

Directions:

1. Cook chicken and cube them. Set aside.
   
2. Saute onion and garlic until onion is cooked, not browned, with oil in the pot
3. Add group B ingredients to sauteed onion and garlic. Cook for 20 minutes.
   
4. Add group C ingredients right before serving. Make sure the cheese is melted, and tortilla strips are soft when serving.

Chicken Enchilada Soup

by Hannah Hamill (Serves 6)

Ingredients:

• 3 whole chicken breast, boneless and skinless
• 2 cans Las Palmas Green Enchilada Sauce, large
• 3 cans tomato sauce, small
• 3 cloves garlic, pressed/ minced
• 2 tsp cumin
• 1 can chicken broth
• 1/2 cup flour

Directions:

1. Cover chicken breasts with water, boil and then shred.
2. Mix together in crock pot, cover and cook on high for 2-3 hours or low for 4-5 hours.

Serve with:

• Cheddar or Jack cheese
• Sour Cream
• Avocados, cubed
• Cilantro, chopped
• Tortilla Strips, fried in oil
• Tomatoes, chopped
• Green onions, chopped
• Black Olives, sliced

Caramel Apple Cider

Cider
1/4 cup heavy cream
1/4 cup brown sugar
3 cups apple cider
1/2 cup water

Caramel whipped cream
1/2 cup heavy cream
1 tablespoon brown sugar

1. First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
2. Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
3. Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.

*Recipe courtesy of Family Fun Magazine

Apple Bran Muffins

(This recipe yields 12 servings)
Ingredients:

• 1 and 1/4 cup wheat bran
• 1 large tart apple - peeled/cored and chopped into small pieces (should equal about 1 cup)
• 1 cup raisins (optional but strongly recommended)
• 2 large eggs
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup pure maple syrup
• 1/3 cup low-fat milk
• 1/4 cup butter
• 2 Tbsp
  
  honey
• 2 and 1/2 teaspoons baking powder
• 3/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
  

Directions:

1. Prepare 12 regular muffin cups with muffin papers or a light coating of cooking spray.
2. Preheat oven to 350 degrees.
3. In a large mixing bowl, sift together the bran, both flours, baking powder, nutmeg salt and cloves. Cut in the butter by hand until the texture is like wet-sand.
4. In a seperate bowl, beat the eggs. Add the milk, maple syrup and honey. Mix well.
5. Add wet ingredients to dry ingredients and mix until just combined and moistened.
6. Fold in apple pieces and raisins.
7. Spoon batter into prepared muffin cups, filling each about 2/3 full.
8. Sprinkle topping evenly over the muffins.
9. Bake for 20 to 25 minutes or until tops begin to split. If a toothpick inserted into the center of a muffin comes out dry (no batter), the muffins are done.

Mango Salsa

1 mango peeled and diced
1 avocado peeled and diced
4 medium tomatoes, diced
1 jalapeno seeded and minced
1/2 c chopped fresh cilantro
3 cloves garlic minced
1 tsp salt
2 Tblsp fresh lime juice
1/4 c chopped red onion
3 Tblsp olive oil

Combine all the ingredients except the avocado and refrigerate 30 minutes before serving. Add the avocado just before serving.

Mango Salsa

1 mango peeled and diced
1 avocado peeled and diced
4 medium tomatoes, diced
1 jalapeno seeded and minced
1/2 c chopped fresh cilantro
3 cloves garlic minced
1 tsp salt
2 Tblsp fresh lime juice
1/4 c chopped red onion
3 Tblsp olive oil

Combine all the ingredients except the avocado and refrigerate 30 minutes before serving. Add the avocado just before serving.

Honey Lime Enchiladas

6 tb. honey

5 tb. lime juice (1 large lime)

1/2 tb. chili powder

1/2 tsp. garlic powder

1 pd. chicken (3 small breasts)

8-10 flour tortillas

1 pd. monetary jack cheese (shredded)

16 oz. green enchilada sauce

1 cup heavy whipping cream (you can even get fat-free half and half....go figure)

note: If you want the enchiladas to be sweeter, I would add more honey and just a little more lime juice.

Mix first four ingredients and toss with shredded chicken. Marinate for at least 1/2 hour. Pour 1/2 cup enchilada sauce on bottom of 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese. Mix remaining enchilada sauce with cream and left over marinade. Pour mixture on top of enchiladas and sprinkle with cheese. Bake at 350 for 30 min until brown and crispy on top. Enjoy!

White Beans & Penne Pasta

1 T. olive oil
1 lg. onion, cut in wedges
1 tsp minced garlic (two cloves)
1 14oz can diced tomatoes
1 can chix broth (add another can if adding pasta right to sauce…)
1 can white beans, drained
¼ tsp salt
6oz penne pasta, dry
2 T olive oil
1 tsp rosemary, crumbled

Sauté onion & garlic. Add rest of ingeds and simmer 10 mins. Stir in dry penne pasta and cook 10 more mins. Mix oil and rosemary together and microwave 20 seconds. Spoon a bit of rosemary oil on top of each serving. The rosemary oil makes the dish, so don’t omit.

Easy Tacos

Whole wheat tortillas, reduced fat cheese, Zonya mexi mix mixed with black beans, tomato, lettuce. Taco sauce, avocado, olives are optional.

Zonya Mexi Mix:

• 5 T cumin
• 6 T chili powder
• 1 tsp garlic powder
• 1 tsp onion flakes or ½ tsp onion powder
• ¼ tsp pepper

Mix and store in a Ziploc bag.

Easy Sloppy Joes

Drained black beans mixed with BBQ sauce served on toasted whole wheat bun.

Easy, Healthy Pizza

whole wheat pita as crust

spread with pre-made pizza sauce

load with mushrooms, green pepper, onion, all micro cooked for a few seconds or sautéed in no-stick pan.

Sprinkle w/ reduced fat mozzarella cheese. The more veggies you have on top, the less cheese you will need. Bake at 425 10 mins. in preheated pan)

Gourmet Almost-Vegan Quesadillas

Ingredients:

• Whole wheat tortillas
• Sliced bananas
• Jalapeno, fresh, seeded, chopped
• Fresh Cilantro sprigs
• Reduced fat sharp cheese, grated.

Directions:

Spray pre-heated skillet with no stick. Place tortilla in skillet quickly adding a layer of banana slices and a smattering of the other ingredients. Place another tortilla on top. Flip over carefully when bottom is browned. Serve when second side is also browned. Cut in 1/4ths. Serve with salsa.

Creamy Roasted Chicken Noodle Soup

• 2 tsp. olive oil
• 1 cup sweet yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 2 cloves of garlic, minced
• Oregano, to taste
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups of baking potatoes, peeled and diced
• 2 cups of roasted chicken, shredded
• 1/4 cup cornstarch
• 1 cup evaporated fat free milk
• 2 cups of uncooked whole wheat egg noodles

Directions

1. Heat olive oil in pan over medium heat.
   
2. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
3. Season the cooked vegetables with oregano, chicken, salt and pepper, to taste.
   
4. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 25 minutes or until the potato is tender.
   
5. Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.
   
6. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.

Heavenly Easy Cheesecake

Ingredients:

1 graham cracker pie tin

1 pie topping (your choice)

1 package cream cheese, softened

1 can sweetened condensed milk

1/3 cup lemon juice

1 tsp vanilla

Preparation:

Beat cream cheese, condensed milk, lemon juice, and vanilla until smooth. Pour mixture into pie tin and let chill in the fridge for about 2 to 3 hours. (Put in freezer if you need it sooner) Take it out and put the topping of your choice on it. Enjoy!!!!

Lasagna Roll Ups

Ingredients:

• 15 oz. ricotta cheese
• 1 ½ c. shredded mozzarella
• 10 oz. frozen spinach, thawed & squeezed dry
• ½ c. sour cream
• ¼ c. bread crumbs
• 1 T. Italian seasoning
• 1 t. garlic powder
• 12 lasagna noodles
• 15 oz. can crushed tomatoes
• 1 ½ c. salsa
• ½ c. shredded mozzarella

Directions:

1. Cook lasagna noodles according to package and lay on cookie sheet to dry a bit.
   
2. Combine 1st seven ingredients to make filling.
   
3. Spread 1/3 cupful down each noodle, leaving a little tab at the end to make it stick.
   
4. Roll up and place in a 9x13 dish.
   
5. Make sure your noodles are dry enough so they still stick to themselves. You can leave the rolls covered over night if your noodles will not stick.
   
6. Combine tomatoes & salsa, and spread over roll ups.
   
7. Bake until heated through, about 30 minutes at 350 degrees.
   
8. Immediately sprinkle with ½ c. mozzarella and serve.

Pumpkin Whoopie Pies with Cinnamon Creme Filling

Pumpkin Cookies
Ingredients:

• 3c flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 1/2-3 Tbsp cinnamon
• 1 tsp ground ginger
• 1 tsp nutmeg
• 1/4tsp cloves (optional, but recommended)
• 1c granulated sugar
• 1c brown sugar, firmly packed
• 1/2c canola oil
• 1/2c applesauce
• 3 cups pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract

Directions:

1. Line two baking sheets with parchment paper or spray with cooking spray. in a large bowl, sift together flour, salt, baking soda, baking powder, and spices. set aside.
2. In a separate bowl, whisk sugars, oil and applesauce together. add the pumpkin puree and whisk to combine thoroughly. add the eggs and vanilla and whisk until combined.
3. Add flour mixture over the pumpkin mixture and stir until completely combined.
4. Scoop batter onto a cookie sheet in heaping tablespoons, about 1 inch apart. bake at 350 degrees for 12-14 minutes, or until a toothpick comes out clean.

Cinnamon Cream Filling

Ingredients:

• 1 (8oz) pkg cream cheese (i used light/neufchatel), softened
• 6Tbsp butter, softened
• 3-4c powdered sugar
• 1 tsp vanilla
• 1-1 1/2Tbsp cinnamon

Directions:

1. Cream butter and cream cheese together so there are no lumps. (Getting the cream cheese softened is the key).
   
2. Stir in vanilla and cinnamon. stir in powdered sugar 1 cup at a time.
   
3. If you wanted to be real intense, you could even sprinkle the tops of the cookies with powdered sugar or powdered sugar mixed with cinnamon.

Makes about 2 1/2 dozen whoopie pies
(using 2 cookies per whoopie pie)

Dahlia's Butter Rolls

Yeast Mix –
¼ Cup Warm Water
2 T. Yeast
¼ Cup Sugar
Set aside

Flour Mix –
6 ½ Cup Flour
½ Cup Instant Powdered milk
1 T. Salt
Set aside

Egg Mix-
2 Cups Warm Water
½ Cup oil
2 well beaten eggs

Add in the Yeast Mix and mix well. Then add in the Flour mix a bit at a time till it’s all combined. The mix will be sticky. Let dough rise in a warm moist place until double (about 45 mins). Roll dough in flour and knead. Roll out to ½ inch thick and cut out 3 inch circles. Put small slice of butter in the middle of each circle and pinch the ends together.

Bake at 375* for about 12 mins or until lightly golden brown.