Cheese Burger Soup

I am loving this little Pinterest thing for finding new recipes!  I found this one and, as always, fine-tuned itto fit our family!  I know you are probably thinking I lost my mind when I say you are going to love this thing called Cheese burger soup!  But seriously, it is completely yummy!  You have to try it!

Cheese Burger Soup

Ingredients

1 lb ground turkey

1/2 cup chopped onion

2 carrots, shredded

3-4 stalks of celery, chopped

1-2 garlic cloves, chopped finely

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4-5 potatoes, peeled and diced

1/4  all purpose flour

2 cups shredded cheddar cheese

2 cups 1%  milk

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/4 cup non-flavored greek yogurt

Directions:

 

1. Brown the ground turkey in 3 quart saucepan. Drain and set aside.

2. In the same saucepan add 1 tablespoon butter, chopped onion, shredded carrots, finely chopped garlic cloves, dried basil, dried parsley, and celery. Saute until tender.

3. Add the broth, potatoes and ground turkey and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

4. In small sauce pan, melt remaining butter (3 tablespoons) and add the flour. Cook and stir until bubbly, add milk, and stir until thickened.  Add to the soup and bring to a boil. Cook and stir for 2 minutes and reduce heat to low.

5.Stir in the cheese, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in greek yogurt. Top with shredded cheddar if desired.

 

Enjoy!

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Chipotle Inspired StirFry Bowls

What a great dish on a cool spring night!  I really enjoyed it and think I may venture out and try other things in here too!!!  But for now, here is the recipe given to me from my sister.  This was truly yummy!!!

Chipolte Inspired Chicken StirFry Bowl


1 bell pepper- sliced
1/2 red onion- sliced
Fresh Cilantro- chopped finely
Lime
Sour Cream
Cheese- Shredded Cheddar
Salsa- whatever you prefer
Rice
Fajita Season Packett
1/2 lb boneless skinless chicken breast cubed small
black beans- we used 1 can but bagged will work the same

Directions:
1. Cook black beans add 1/4 of fajita season and 2 tbsp of cilantro let simmer until beans are soft.
2. Suate or steam peppers and onions
3. Cook rice- add half lime juice and about 2 tbsp fresh cilantro
4. Cook chicken- and add fajita season mix according to h2o and season mix directions (we used less h20)


Layer in bowls-
Rice mix
Bean mix
Peppers and onions mix
Chicken
Shredded Cheese
Salsa- this is where you can be creative and make spicy or less according to taste, as we did in our house.
Sour Cream

We really enjoyed it!  Thank you Amanda!!!  This recipe serves three.  Modify as needed! 
Enjoy~
Mommy of 6 <3

Cream-less Cauliflower Soup

Cream Free Cauliflower Soup

Makes 5 Servings (1 generous cup each)

Serve for lunch with a sandwich or as an appetizer with dinner.

1 small head cauliflower (about 2 pounds), trimmed, cored, and cut into 1/2-inch florets (about 6 cups)
1 medium onion, halved and sliced 1/2-inch thick
4 teaspoons canola oil
salt and pepper
3 garlic cloves, minced
1/4 cup dry white wine
1 bay leaf
3½ cups all-natural chicken broth
1/2 cup 1% low-fat milk *
1 tablespoon minced fresh chives, optional
Grated Parmesan cheese

Directions:
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2. Toss the cauliflower, onion, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl, then spread the mixture in an even layer on a rimmed baking sheet. Roast until the cauliflower is softened and lightly browned, 30 to 40 minutes, stirring halfway through.

3. Combine the roasted vegetables and remaining 1 teaspoon oil in a large Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the cauliflower is very soft, 3 to 5 minutes. Uncover, stir in the garlic, and cook until fragrant, about 30 seconds.

4. Stir in the wine and bay leaf and cook until the wine has reduced by half, about 1 minute. Stir in the broth and bring to a simmer over medium-high heat. cover, reduce the heat to medium-low, and simmer for 5 minutes. Remove and discard the bay leaf.

5. Working in several batches, process the cauliflower mixture in a blender until smooth, about 1 minute. Transfer the cauliflower mixture to a clean saucepan, stir in the milk, and cook over low heat until hot.

6. Season with salt and pepper to taste, ladle into bowls, and sprinkle each portion with some of the chives as desired and the Parmesan cheese to taste.

* For a dairy-free soup, you can substitute the milk with rice or soy milk, or you can leave it out. For the Parmesan cheese, switch to a dairy-free cheese or simply omit it from the recipe.

Recipe and picture from "Meal Makover Moms" Blog and adapted from America's Test Kitchen.
~Enjoy
Mommy of 6 <3

The greatest!!!

Grilled Cheese?  Do you like it just plain, or have you reinvented it? 

A few days back I saw that Betty Crocker on facebook had this question in their community questions.  It was a interesting one to me.  I have eatten it just plain old Grilled Cheese for years, usually paired with a great bowl of Tomato Soup!  Can't go wrong right?  So I pondered this question for a few days, and then it dawned on me, I have to reinvent this sandwich!!!  It can NO LONGER be PLAIN!!!  Just won't do!  LOL!!! 

So we have tried it many new ways, our favorite being with turkey, peppers and onions!  Add some pepper jack cheese to the american already on there, and call it YUMMY!  So what is your favorite way to eat a Grilled Cheese? 

Please share!
~The Mommy of 6 <3