White Chicken/Turkey Chili

This winter just will not end… after a week of Jimmy and Catherine both being sick, I have been on pins and needles as I do whatever I can to ward it off.  Between Vitamin C and Zinc, after another cold day, I figured we needed a good hearty soup.  I looked on Pinterest for an idea of what I could do with the leftover rotisserie turkey that we had had the night before and I found this recipe.  Jimmy, not being a super spicy fan, actually said that this was an awesome dinner – it gave some spice but more in a throat warming kind of way, then in a mouth-on-fire way.  Turns out, nutritionally, other than the sodium, it’s really good for you too!  Can’t wait to have more for lunch with the leftovers!

• 1 Tbsp. extra virgin olive oil
• 1 medium onion, diced
• 2 cups cooked chicken or turkey, shredded
• 1 can pinto beans, drained and rinsed
• 1 can corn, drained
• 2 oz. canned jalapenos, diced (with juice)
• ½ tsp. cumin
• 1 box (32 oz.) chicken broth
• 4 oz. chicken or turkey stock
• 2 Tbsp. lime juice (about half of 1 lime)
• ½ cup cilantro, chopped
• Kosher salt (to taste)
• Pepper (to taste)

DIRECTIONS

1. In a large pot, sauté the onion and cook until it starts to become translucent.
2. Once the onion is done, add chicken/turkey, beans, corn, canned jalapenos (with juice from can), and cumin to the large pot.
3. Stir to combine all of the ingredients and then add the chicken broth and stock.
4. Bring to a boil and simmer for 20-30 minutes to allow the broth to reduce.
5. Add salt and pepper (to taste) and juice from a half of lime.
6. Add ½ cup of chopped cilantro if you desire.
7. Leave simmering on stove until ready to serve.
8. Serve with sour cream, chopped cilantro, shredded pepper jack cheese, avocado or tortilla chips. 

Makes (7) 1-Cup Servings

Nutritional Information:

Lasagna Soup

I have no idea what it is – the cold weather, the desire to make new foods, the fun of sharing with others, but whatever it is, I’m loving finding recipes and cooking lately.  I get so excited seeing all of the new recipes that get posted on Pinterest and Facebook.  This morning, I made a plan to go grocery shopping with my bestie, LaDawna.  We generally make a trek out to Wegmans at least once a month.  I pulled up all of the recipes that I wanted to consider making for this week and figured out my grocery list.  This recipe for Lasagna Soup had been left open on my desktop for at least the past week or two.  I was so excited to make this tonight that I didn’t care that I was making it at 9pm.  Jim had a bowl when it was done about an hour later, and thought it was very good, but he would have preferred less heat and no oregano; but the few bites I took, I’ll admit it – I loved it just as it was.  This is a great, hearty, flavorful soup for these bitterly cold days of January!

• ¾ lb. pasta
  (I used casserole macaroni; the original recipe used rotini)
• 1 Tbsp. oil
• 16 oz. ground Italian sausage
  (I used mild Italian sausage and removed from the casing)
• 1 onion, diced
• 2 cloves garlic, minced
• ½ tsp. red pepper flake
  (Increase or decrease based on your desire for heat.  I made with the ½ tsp. and my husband said his mouth was a little firey)
• 2 tsp. oregano
  (My husband requested that I omit next time, as he’s not a fan of oregano in general.  I, personally, didn’t mind it)
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tsp. dried basil or 1/2 Tbsp. fresh basil, chopped
• 4 cups chicken broth/stock
• (1) 28 oz. can diced tomatoes
• 2 heaping Tbsp. tomato paste
  
• ½ cup ricotta cheese
• ½ cup shredded parmesan cheese
• 2 ½ cups mozzarella cheese, shredded

DIRECTIONS

1. In a large stock pot, heat the oil on medium heat and cook the sausage, breaking it apart as it cooks.
2. Remove sausage from pan and set aside, draining any excess fat back into the stock pot.
3. Add the onion to the stock pot and sauté until translucent.
4. Add in the garlic, and stir for a minute or two.
5. Stir in the red pepper flake and allow to cook for a minute.
6. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper.  (The pasta will cook as the soup simmers.)
7. Bring the soup to a boil, then reduce the heat to medium-low; add the cooked sausage back in and allow the soup to simmer for about 30 minutes.
   
8. Pre-heat your broiler on high.
   (I used my toaster oven)
9. Make the cheese topping by combining ricotta cheese, parmesan cheese, and mozzarella cheese.
10. To serve, spoon about 1-2 cups of soup in to oven safe bowls.
11. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly.
12. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn; carefully remove with oven mitts – the bowls will be extremely hot!

Serves about 6

Adapted from Center Cut Cook blog

http://centercutcook.com/lasagna-soup/

Mexican Stuffed Shells

I was a good girl for lunch, but I’m not sure if that held through dinner – although in my defense, I only ate 3 shells.  In my defense, let me also say for the record that I love Mexican food (not that this is a shock to anyone).  I saw this Enchilada Stuffed Shell recipe on Pinterest and made a few modifications, and let me just say – hmmmmmmmmmmm, ummmmmmmmmmmmm, good!

• Box of large pasta shells (stuffing size), boiled to al dente and cooled
• 1 jar of salsa
• 2 lbs. hamburger – browned and drained (seasoned with taco seasoning optional)
• Large can refried beans
• 1 cup of shredded cheese (cheddar or pepperjack, more if desired)
• 1 small onion, finely diced
• 20 grape tomatoes, diced and quartered (more or less as desired)
• 2 cups of shredded cheese (again, cheddar or pepperjack)
• Fresh cilantro
• Scallions chopped

DIRECTIONS

1.      Spoon a little salsa on the bottom of a large 9x13” pyrex dish.

2.      Brown hamburger until thoroughly browned and drain fat.

3.      In the skillet, mix refried beans, cooked hamburger,1 cup of the shredded cheese, and diced onion until combined.

4.      Using a large scoop, scoop bean/cheese/meat filling into the cooled shells.

5.      Place into pyrex on top of the salsa.

6.      Cover shells with diced tomatoes, the remaining salsa and sprinkle with cilantro and cheese.

7.      Bake covered at 350 till bubbly. 

8.    Top with chopped   

Adapted from Life With the Crust Off blog