Italian Vegetable "Goulash"

Ok... I know Goulash usually has meat and pasta in it,,,,but my Mom always used to make this,,,it never really had a name. It was always one of my favorites though!,,,So I figured I would call it Italian Goulash!,,,Here is my version,,,Enjoy!

INGREDIENTS

2 T olive oil

1 small onion (diced)

5 small potatoes (Cut Big)

3 zucchini ( cut in 1/2 inch pieces with skin on)

2 C fresh green beans

1 24 oz Jar Marinara pasta sauce + 1 jar water

1 small can petite diced tomatoes

salt and pepper

grated parmesan cheese

DIRECTIONS

saute onion in olive oil,,,once soft add all of the vegetables then

add the jar of Maranara sauce next fill the jar with water and add the  water along

with the petite diced tomatoes

Let it come to boil and then simmer for 50-60 minutes until potatoes are cooked

salt and pepper to taste

You can also cover pot while cooking

serve topped with parmesan cheese!

So I recently made this in the instant pot here are those directions

push the saute button on your instant pot and saute your onion in the olive oil until translucent add the rest of the vegetables and the can of tomatoes you can turn off the saute button ...add your jar of sauce plus one to one and a half jars of water cook under pressure for 12 minutes and then I natural release for 10 minutes

~Chili Cheese Dip~

Well this may not be some fancy recipe,,,but let me tell you for 3 Ingredients that you can keep on hand,,,this is awesome!,,,,,My kids (and their friends) just Love this, and I have to warn you sometimes you need to make 2 of them!,,,Tostitos Scoops work great to scoop up all of this goodness! And with the Super Bowl coming up I thought this would be an easy no brainer type appetizer to post!,,,Here is what you do,,,Enjoy!

 

 

INGREDIENTS

 

1 brick cream cheese (I use 1/3 less fat)

1 can Hormel chili (no beans)

shredded cheddar cheese

 

 

DIRECTIONS

 

press cream cheese into pie plate with spoon,,,,top with chili

than sprinkle with cheddar cheese

 

You can place in a 350 degree oven until cheese melts or place in microwave for 2 minutes or

longer to melt cheese

No~Bake Chocolate Cheesecake

Here is a no bake version of Chocolate Cheesecake,,,,,if you like cheesecake and chocolate,,,,this one is for you!,,,,I used Milk Chocolate morsels ,,,not semi-sweet,,,and I made my own graham cracker crust,,,,but I am sure you could use a ready made crust if you choose....they also make the ready mades in individual serving sizes which might be fun!...This filling is dense more like a cheesecake than a pudding filling!...Here is what I did,,,Enjoy!

 

 

INGREDIENTS

 

CRUST

 

3/4 C graham cracker crumbs

 (I used about 5 whole crackers,,,placed in a freezer bag and smash with a mallot or can)

4 T sugar

2 T brown sugar

4 T butter (melted)

 

mix these ingredients together, then pour in a sprayed pie plate,,,press mixture into plate going up the sides about a 1/2 inch

Place pie plate in freezer while you make filling

 

FILLING

 

1 1/2 C MILK CHOCOLATE morsels (I used toll house)  melted

11 oz. cream cheese

1/2 C sugar

1/4 C butter (softened)

 

2 C cool whip

 

Melt chocolate in a microwave safe bowl (about 60 seconds),,,stir and set aside

Place cream cheese, butter and sugar in mixing bowl

Beat with paddle attachment until well combined,,,add chocolate mixing well

once mixed replace paddle with whisk attachment and add cool whip,,,,combing well and scraping as needed....then remove crust from the freezer and pour filling in spreading around nicely

put pie in refrigerator until ready to serve

Serve with a dollup of Cool Whip!

 

 

Cowboy Caviar

Well I have been making this for years and I just called it Bean Salsa,,,but apparently it has a name,,,"Cowboy Caviar",,,,who knew!,,,This is a guilt-free snack I serve with Tostitos Multigrain Scoops,,,,,You can store this in the fridge for days,,,If it lasts that long!,,,,You use 3 cans of beans for this Black, Pinto and Cannellini,,,,but you can use what you like,,,garbanzo would be good in here also or Kidney or black eyed peas,,,I also used pimentos from the jar but you could also finely dice a red pepper.....you could also add diced tomatoes if you like and if you are eating quickly you can add avocado before serving,,,Have fun with it,,,here is what I did,,,Enjoy!

 

 

INGREDIENTS

 

Dressing

 

1/2 Cup vegetable oil

3/4 Cup apple cider vinegar

1 Tablespoon Water

1/3 Cup Sugar 

 1/2 teaspoon pepper

1 teaspoon t salt

 

Bring these ingredients to boil then cool

 

INGRIDIENTS

 

1 can black beans

1 can pinto beans

1 can white cannellini beans, kidney beans or black eyed peas (your choice)

1 can sweet corn drained

1 small jar diced pimentos

1 cup finely diced celery

1 small onion finely diced

 

 

 

Place all of the beans in a colander and rinse and drain

add to a large bowl with the rest of the ingredients

Pour cooled dressing over it

Mix well

 

Cover and refrigerate overnight to marinate

Serve with chips and enjoy!

Lentil Soup

I love Lentils!,,,they are pretty much a super food,,,packed with Protein, Iron and Fiber! This is a  great soup and the cumin in here gives it a great flavor,,,It takes a while to cook, but trust me it is worth the wait!!,,,,Enjoy! I also recently updated this recipe with Instant Pot directions if you want it ready in a flash!

INGREDIENTS

1-2 Tablespoons butter

1 small onion (diced)

4 carrots (diced)

3 celery ribs (diced)

1- 14 1/2 oz can petite diced tomatoes (undrained)

2 Cups  dry Lentils, I used brown(rinsed and picked)

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cumin

1 bay leaf

8 Cups Beef broth 

DIRECTIONS

First place dry lentils in a colander,,,rinse and pick out any stems you may see (set aside)

saute onion carrot and celery until soft and onion is translucent

add tomatoes lentils and spices,,,,,,then pour in beef broth

Bring soup to a boil and then simmer for at least an hour,,,,stirring occasionally..

you can cover pot if you like

just give it a taste to make sure lentils are soft

remove bay leaf and enjoy!

(I sprinkled a tad more cumin in mine because I love the flavor!)

I also serve topped with parmesan cheese!

I recently bought an instant pot and just tried this recipe in it

I sauteed the onion, celery and carrots in 1 Tablespoon of butter  for about 10 minutes and then added the rest of the ingredients and pressure cooked for 8 minutes and then quick released after 12 minutes of the valve being closed and it was perfect!!

Gnocchi~Chicken Soup

Here is my version of Gnocchi Chicken soup,,,,for this recipe you will use the Gnocchi that you find vacuum sealed on the shelf,,,not the frozen ones,,,,you can find these in most Italian markets! (I posted a pic below). I have seen these in a Gluten Free variety also,,,Here is what I did,,Enjoy!

INGREDIENTS

2T olive oil

2T butter

1 small onion (diced)

2 carrots (diced)

3 celery ribs (diced)

3 T flour or corn starch

1/2 C half and half

1 C milk

1 32 oz box Chicken broth (4 cups)

1 C frozen spinach (thawed and squeezed) you can use fresh also

2 C Chicken (cooked and diced) you can also use rotisserie

1 package dry gnocchi

1 t thyme (dry)

1 t parsley (dry)

1 t salt

dash pepper

1 bay leaf (dry)

DIRECTIONS

saute the carrot onion and celery in the oil and butter until soft and translucent

turn burner to low

whisk in the flour to make a roux,,,cook this for about 1-2 minutes not burning

whisk in the half and half and milk until smooth

add the chicken broth and all of the spices whisking together

turn heat to medium now,,,once it comes to boil turn down to simmer

you can now add the chicken and spinach

here is the gnocchi,,,any brand is fine

once broth looks thick enough you can add the gnocchi and simmer about 10-15 minutes (they don't take long to cook)

remove bay leaf and Enjoy!

Chicken-Gnocchi Soup

Yield: 8

Author: Natalie Buscemi-Hindman

Prep time: 15 MCook time: 25 MTotal time: 40 M

If you like Gnocchis'..you will love this soup...in a rich creamy broth with lots of flavor!

Ingredients:

• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1 small onion diced
• 2 carrots diced
• 3 celery ribs diced
• 3 Tablespoons flour or cornstarch
• 1/2 cup half and half
• 1 cup milk
• 1 32 ounce box chicken broth (4 cups)
• 1 cup frozen spinach or fresh
• 2 cups cook chicken diced
• 1 package dry gnocchi
• 1 teaspoon dry thyme
• 1 teaspoon dry parsley
• 1 teaspoon salt pepper to taste 1 bay leaf

Instructions:

How to cook Chicken-Gnocchi Soup

1. Saute carrot, onion and celery in butter and oil until soft and translucent, turn burner to low
2. whisk in flour or cornstarch ...cook for 1-2 minutes..not burning...whisk in half and half and milk until smooth
3. add the chicken broth and spices whisking together
4. turn heat to medium now ...add chicken and spinach
5. once it looks thick enough...add gnocchi and simmer 10-15 minutes(they don't take long to cook...remove bay leaf and Enjoy!

Created using The Recipes Generator

Home Made Granola Bars

These Granola Bars are very easy to make,,,,and again you can add what you like to them!,,,,,My daughter is always bringing Granola Bars to work to snack on,,,so we thought we would come up with our own!,,,,Here is what we did,,,,Enjoy!!

 

 

INGREDIENTS

 

2 C crispy rice cereal

2 C quick oats (I use gluten free)

1/3 C nuts of your choice,,(we used sliced almonds)

1/3 C Craisins (we used cherry infused flavor)

 

Put ingredients above into a large mixing bowl and set aside

 

2/3 C honey

1/2 C peanut butter

1/4 C light brown sugar

1/2 t cinnamon

put these into a microwaveable bowl and cook for 1 minute

 

stir mixture when done

 

add to dry mixture and incorporate well

 

once all mixed and not too hot (chips will melt) we added 1/3 C mini chocolate chips

 

prepare an 8x 8 pan with a piece of foil or wax paper overlapping in 2 sides and spray with cooking spray

 

pour mixture into pan and press down to make even

then put into freezer to set for about an hour

 

once done,,,pull 2 sides of foil up to remove from pan....then slice as you like!

 

So have fun with these...I think pumpkin seeds would be a great addition also or dried cherries...but

like I said,,,add your favorites to make them to your liking!

 

I store these in a container and refrigerate!

 

 

French Onion Soup Casserole

If you are like me and Love French Onion soup, but find it difficult to make individually,,,,then this recipe is for you!,,,I have made 2 of these before for my Christmas dinner of 20! Here is what I do

 

 

INGREDIENTS

 

3 T Butter

3 large sweet yellow onions (halved, then sliced)

 

In a dutch oven or lg pot start by sauteing onions in butter

until translucent and soft about 20-25 minutes

 

next add

 

1 32 oz box beef broth

1 T worcestshire sauce

1 bay leaf

1/2 t dry thyme

1 can condensed onion soup (undiluted)

salt and pepper

 

whisk this into onion mixture and bring to boil then simmer for 25 minutes until thickened

 

12 slices  French baguette bread

 

1/2 C shredded mozzarella

1/2 C shredded swiss. (mix 2 cheeses together)

 

meanwhile broil bread slices on a cookie sheet until lightly toasted (set aside}

 

Once soup is ready,,be sure to remove bay leaf ...pour into a large casserole dish ,,,place toasted bread slices on top

 

top with cheese mixture and bake at 350 until cheese is melted

 

When finished ladle into bowls with a piece of the bread and enjoy! 

 

If you are using a dutch oven,,,you could keep it in there to bake!

 

 

 

 

 

 

Skinny Chicken Salad

Now this is a great one to make and have on hand to Snack on!,,,The possibilities are endless to what you can add to yours!,,,I use the Premium Chunk Chicken Breast in the can from Coscto, but you could easily dice up a chicken breast that you have poached,,,,Have fun with it,,,,you can serve on crackers or roll it in a lettuce leave or a flour tortilla,,,,or serve on a cucumber slice! Enjoy!

 

 

INGREDIENTS

 

1/2 Cup plain Greek yogurt

2 t honey

1 can Chicken or 1 Breast diced

1 rib celery (diced)

salt and pepper

 

ADDITIONS

I added dried cherries and sliced almonds

 

Here are some other things you could add:

 

green onion

diced apples

red seedless grapes (halved)

pecans

dried cranberries

 

DIRECTIONS

 

add yogurt and honey to a bowl, stir,,, add chicken and remaining ingredients you like

mix together,,,,cover and refrigerate

 

 

 

Breakfast Cookies

These cookies are  healthy and fiber filled ,,,they also have no flour or sugar in them,,,again you can add what you like as far as the fruit goes!,,,Great for breakfast on the go,,,Have fun with it!,,,Enjoy!

Ingredients

1½	C oats (I use Bob's Red Mill, gluten free)
1	C coconut flakes
¼	C almond meal
¼	C quinoa flakes
¼	C ground flax meal
½	t salt
1	t cinnamon
1	t allspice
½	C nuts chopped
1	C dried fruit (I use ½ C dried cherries and ½ C dried apricots chopped)use what you like...raisins or dried cranberries would be good too!
¼	C mini chocolate chips
¼	C melted coconut oil
3	ripe bananas mashed
1	egg beaten

                DIRECTIONS

 

 

add all dry ingredients to bowl, then add wet ingredients stir until incorporated drop by heaping tablespoons onto parchment lined cookie sheet Bake at 350 for 15- 17 minutes until golden

 

 

 

 

Gluten~Free Apple Kuchen Cake

This recipe is one that my sister Pauline used to make years ago,,,and I always loved it!,,,Well I wanted to see if I could make it Gluten Free and here is what I came up with!,,,,If you are not worried about making this gluten free,,,use regular flour and omit xanthum gum,,,,you can also use canola oil in place of coconut oil,,,,This is a very moist and tasty cake!,,,,Here it is,,,Enjoy!

 

 

Ingredients

3	beaten eggs
1¾	C sugar
1	C coconut oil melted and cooled
1	t vanilla
2	C gluten free flour (I use Bobs red mill)
1½	t baking soda
1	t salt
2	t cinnamon
1	t xanthum gum
1	C chopped apples (granny smith)
1	C chopped walnuts
	powdered sugar

Directions

Preheat oven to 350....In a bowl whisk together the eggs sugar oil and vanilla.....in another bowl add dry ingredients and whisk to sift....add the dry ingredients to oil mixture and mix well....add apples and nuts batter will be thick.....pour into a greased 9 x 13 pan and bake for 40 to 50 minutes....sprinkle with powdered sugar when cool

 

 

No~Bake Balls of Energy

These no bake energy balls are a great go to snack ...packed with protein,,,,My daughter makes these to bring to work for a those times when you need a little something and don't want to resort to something unhealthy for you,,,this recipe will make enough for the week.....just store in a container in the fridge and take them as you need them!

 

 

INGREDIENTS

 

1/2 Cup walnuts

1/2 Cup almonds

1/2 Cup dried cherries

2 Tablespoon ground flax meal

1 -1/2 Cup quick oats

1/2 Cup coconut flakes

1/2 Cup peanut butter

1/2 Cup honey

1/2 Cup mini chocolate chips

 

DIRECTIONS

 

Pulse nuts in blender or food processor add cherries, flax, oats and coconut pulse until finely chopped Transfer mixture to a bowl and add honey and peanut butter Mix until incorporated add chocolate chips... Roll into balls .....leave plain or roll in coconut flakes Store in container in fridge.... Enjoy when you like!

(You can also use dried dates or any other dried fruit to replace cherries)

 

 

 

 

Cabbage Soup ~ Vegetarian

Here is a really simple Cabbage soup recipe,,,,Best part 0 points and less than 100 calories per serving!! I make a pot of this for my Mom weekly,,,she Loves it,,,I just recently started adding the white beans to this recipe and I really like the addition!,,,,Enjoy!

 

 

 

 

INGREDIENTS

 

1 small onion chopped

2 T oil

3 carrots Diced

3 ribs celery diced

1 small head cabbage chopped

1 can cannellini beans drained

1 46 oz can Tomato juice

2 - 11 1/2 oz cans V-8 juice

salt and pepper

 

DIRECTIONS

 

Saute oil and onion in Large pot until translucent,,,add all of the vegetables and beans

Pour in the juices

bring to boil ,,,then simmer 45-60 minutes

until carrots are tender

Gluten~Free Cherry Nut Oatmeal Cookies

Here is a recipe I came up with years ago!,,,,Many have asked me for this recipe so I figured I would share now!,,,If you are not worried about making these Gluten free,,,just use regular flour and quick oats and omit the xanthum gum,,,,everything else will remain the same,,,,I love the cherries in these cookies but if you are not a fan, you could replace with raisins!! Here is what I do....Enjoy

 

 

INGREDIENTS

 

1 C (2 sticks) butter softened

2 C packed brown sugar

2 eggs

 

2 C gluten free flour ( I use Bob's Red Mill)

3 C quick oats ( Bob's Red Mill)

1 t salt

1 t baking soda

1 1/2 t xanthum gum

2 t cinnamon

 

1 C chopped walnuts

1 1/2 C dried cherries

 

DIRECTIONS

 

Preheat oven to 350

 

Add all of the dry ingredients to a bowl and give it a good mix,,,set aside

 

In a mixer cream together the butter brown sugar and eggs until mixed well

 

start adding the dry mixture to the bowl

 

Mix until well incorporated then stir in the cherries and nuts

drop dough by rounded tablespoon to silpat or parchment  lined cookie sheet

Bake for 9 to 10 minutes

This recipe yields about 3 dozen cookies

 

Stuffed Pepper or Cabbage Roll Soup

Here is my recipe for Stuffed Pepper soup,,,,if you want to make it Cabbage Roll soup you will just switch out the peppers for cabbage,,,,all of the other ingredients will remain the same,,,,,so this recipe is a two~fer!!,,,Enjoy!



Stuffed Pepper Soup

 

 

INGREDIENTS

 

1 small onion chopped

1 Pound lean ground beef

1 clove garlic minced

3-5 green peppers diced or 1 small head cabbage chopped

1 32 oz box or 4 C chicken stock

1 28 oz can crushed tomatoes

1 14 1/2 oz can petite diced tomatoes

1 family size bag success rice (cooked)

1 C water

salt and pepper

parmesan cheese (for garnish)

 

In a large pot brown ground beef and onion together until beef is cooked

 then add peppers and garlic followed by the broth, tomatoes, water and the cooked rice

season with salt and pepper...cook over med heat for 30-45 or until peppers are tender

this soup will be thick,,,like you just cut up a stuffed pepper in your bowl (without all the work!

don't forget to garnish with parmesan cheese!

 

For a Creamy version use this 32 ounce box of creamy tomato soup along with a can of petite diced tomatoes and 2 Cups Knorr bouillon broth

 instead of the chicken broth and tomatoes listed above

 

Crockpot Lasagna

I had given up on making Lasagna years ago!,,,every time I would make it, it turned out dry and crusty on the top no matter how much sauce I would use,,,so I just never made it again....until I started making it in my crock pot!,,,,It has always turned out great,,,and I make it a lot now! I never really followed a recipe for it so I am going to try to give you the best instructions I can!,,,Here it goes... You can also use your own method of making lasagna just be sure to use plenty of sauce so it doesn't dry out good luck.

Here is what it looks like finished

Preheat your crock pot on high while you are getting everything together!

INGREDIENTS

Ricotta Filling

1 ...15 oz containers Ricotta Cheese

1/4 C parmesan cheese

1/4 Cups  seasoned Italian breadcrumbs

2 Tablespoons parsley flakes

2 eggs (beaten)

Mix this together and set aside

6 Cups pasta sauce (I used my home made meat sauce)

4 Cups shredded mozzarella cheese

1/2 Cup parmesan cheese

1 box lasagna noodles (I actually only used 12)

I have also used gluten free noodles to make this and it came out great!

To Assemble

pour 1 cup sauce in preheated crockpot and spread around you want a generous amount to start add more if you think it needs it

add raw noodles you should be able to add a full noodle in center and then break 1 in halve for each side to cover bottom

add a little more sauce

then add ricotta mixture 1/3 of it... top ricotta with mozzarella then parm cheese

ladle more sauce over cheeses then add another row of noodles

repeat with cheeses and sauce

you will end with noodles that you will cover with just sauce,,,a lot of it..,,,this is what it should look like before you cover and start cooking

 and let it cook for about 2-3 hours on high (if during the course of cooking, the top layer of noodles get dry,,,add more sauce)....It is done once the top noodles look soft.......do not add the top layer of mozzarella till the very end when it is finished cooking it wont take long to melt

(re-cover after adding mozzarella)

0nce it is melted you can turn crockpot to low (you can also cook this on low for a little longer time if you like)

These are the gluten free noodles I use

Edible Italian Centerpiece & Antipasto Display

Here is an appetizer display idea for your next spaghetti dinner!,,,,,Just grab a vase and add some caprese  skewers....I add some lettuce garnish around the rim,,,,I used pre marinated mozzarella balls then some fresh basil and topped it off with a cherry tomato,,,,for the antipasto display I just added my meats, cheeses and olives onto a pizza peel board,,,you can find these anywhere,,,I even saw them at the grocery store,,,,,,just add some crackers and bread and you are good to go,,,,Your guests will love to pick at this!,,,Be creative and add any specialty items you like to use,,,,This is what mine looks like,,,,Have fun with it!

Brussel Sprout Slaw

I just love Brussel sprouts!,,,,and I usually just roast them in the oven, but when I came across using them to make a cold salad or slaw I just had to try it,,,,,it makes such a nice and refreshing side dish,
I added chopped dried cherries to mine for a little sweetness,,,you can omit them if you like....or you can  add crumbled bacon to this recipe,,,, but the sunflower seeds in here are just a little added crunch that makes it yummy!,,,here is what I do



 

 

INGREDIENTS

Dressing

2 T olive oil

3 T white wine vinegar (I use white balsamic)

juice from 1/2 a lemon

1 T honey

2 t mustard

1 T parmesan cheese

salt and pepper

 

1 pound brussel sprouts raw  (halved then finely chopped)

1/4 C sunflower seeds

1/4 C dried cherries (chopped)

 

DIRECTIONS

Mix together all ingredients for dressing in a bowl and whisk until combined set aside

 

Start chopping you brussel sprouts ,,,I halve them first then lay flat and give then a fine chop with my knife

put  them in a large bowl adding the sunflower seeds and cherries

Pour dressing over them and give them a good toss to combine well

cover bowl with plastic and refrigerate a couple hours before serving