Category Archives: Dinner ideas

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{Slow Cooker} Potato Broccoli Cheese Soup

Is your life as crazy as mine?  I bet it is.  Between being a single mom to three munchkins, trying to start a new business, baseball, softball, gymnastics, girl scouts, church, yada, yada, yada…..Sound familiar???

We are all super busy and that’s why we all love slow cooker recipes!

My three kids loved this, even my four year old who only eats maple cream of wheat, jelly sandwiches, and chocolate milk.

First things first!  Haul out that slow cooker and plug it in!

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Then peel the potatoes and chunk them up.  Add in the broccoli, milk (I used unsweetened almond milk), veggie stock, some salt.  Set it and forget it. Give it  stir every once in a while if you are home, if you are not home don’t give it stir.  Either way it will be fine.

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When the vegetables are tender, place everything in the blender and give it whirl.

(Side note: If you use almond milk like I did the soup might look curdled, but just blend it up and it will turn out great! If you used regular milk, forget I said anything.)

Pour the soup back into the crock pot.

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Chop up some broccoli pretty fine and add it to the soup.

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Next up grated cheddar cheese!!! Yum.

Give the soup another 15 minutes or so to melt the cheese and soften the chopped broccoli a little bit.

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Enjoy!

5.0 from 1 reviews
{Slow Cooker} Potato Broccoli Cheese Soup
 
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{Slow Cooker} Potato Broccoli Cheese Soup
Author:
Serves: 4
Ingredients
  • 2 pounds yukon gold potatoes
  • ¾ pound broccoli
  • 1 leek, sliced lengthwise and chopped
  • 2 cans vegetable stock
  • 2 cups of milk (almond, soy, cow)
  • 8 oz cheddar cheese, shredded
  • salt and pepper
Instructions
  1. Peel and chop the potatoes, add to the slow cooker.  Chop the broccoli and add to the slow cooker, reserving about ⅓ of it. Add the vegetable stock, milk, and some salt.  Cook on low for 8-9 hours, or on high 4-6 hours.
  2. Once vegetables are tender, place everything in a blender and blend it up.
  3. Pour back into slow cooker.  Chop remaining broccoli very small and add to the soup.  Stir in the grated cheese. Let cook for 15 more minutes to melt the cheese and soften the chopped broccoli.
  4. Eat!

Calories per serving: 470 (but you could easily cut the cheese in half without sacrificing much flavor and save 115 calories per serving)

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Sweet Potato and Lentil Stew

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

So, the cold weather is on its way out (well, we never really got winter here in sunny Southern California), but for the rest of you sunny days are a comin!!!

So you better make this soup before it gets too warm!  It’s so good!

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Plus, its made in the slow cooker!  And lets not talk about the fact that I finally opened my new knives from Christmas and proceeded to try and cut my finger off while rushing to get this into the slow cooker so I could make it on time to my crossfit class.  No, we won’t mention that.

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This soup is so good and good for your too.  Sweet potatoes (or yams) give you the most nutrients for your buck at the grocery store.  They have tons of great vitamins and are overall a great vegetable.  You will love this stew.  It fills you up and it is on the low in calories to boot!  It’s a win win all around.

Sweet Potato and Lentil Stew
 
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Sweet Potato and Lentil Stew So good and good for you too!
Author:
Serves: 4-6
Ingredients
  • 1 large sweet potato (or yam) peeled and diced into ½ inch cubes
  • 3 medium carrots, peeled and diced into ½ inch cubes
  • 3 celery stalks, cut into ½ inch slices
  • 2 leeks, halved lengthwise and cut into ½ inch pieces
  • ¾ cup dried lentils, any color
  • 1 4 inch piece of ginger, peeled and finely grated
  • 1 teaspoon curry powder
  • salt
  • 1 tablespoon butter
  • 2 cloves garlic, grated
  • juice of one lemon
  • ½ cup cilantro, chopped
Instructions
  1. Combine the sweet potatoes, carrots, celery, leeks, lentils, ginger, ¾ teaspoon curry powder, and 1 teaspoon salt in a slow cooker.  Add 6 cups of water, and cook on low for 8 hours.
  2. After 8 hours, stir the soup with whisk, to make a thick puree.  You can add some water if its too thick.
  3. Melt the butter in a small skillet over medium heat. Add the garlic and remaining curry powder. Cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup. (Trust me, don't skip this step.  I have and the soup doesn't have very much flavor.)
  4. Stir in the lemon juice and cilantro. Salt to taste.
  5. Eat!

Recipe from Food Network Magazine December 2011 

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Potato Soup

When I was growing up my friend Kristi’s mom made the best potato soup ever! (Hi Sheryl!!!)

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I had a hunkering for this soup the other day and she was kind enough to share the recipe with me and in turn allow me to share it with all of you!

Although Kristi now lives on the other side of the country, when I eat this soup I am transported back to high school and hanging out in her kitchen with her family.

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Enough down memory lane!  Back to the soup!  It is perfect for a winter day.  The creamy potatoes make it very filling, and it is lighter than most potato soups out there as it uses evaporated milk instead of cream.  Top it with some cheese, green onions, and bacon and you will be coming back for more!

I guarantee it!

Potato Soup
 
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Potato Soup
Author:
Serves: 6-8
Ingredients
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 russet potatoes, peeled and chopped
  • 2 cans chicken or vegetable stock
  • 2 cups water
  • 1 teaspoon dried thyme
  • 2 green onions, sliced
  • 1 cup shredded carrots
  • 3 tablespoons flour
  • 1 can evaporated milk
  • salt and pepper to taste
Instructions
  1. In a large soup pot, melt the butter over medium high heat.  Cook the onion and celery until soft.
  2. Add in the potatoes, stock, and water.  Cook until the potatoes are soft. Once the potatoes are soft, mash them up in the pot with a potato masher.  There should be no more big chunks.
  3. Add in the green onions, carrots, and thyme and cook for 5 minutes.
  4. Mix the flour with ½ cup of water and add to the soup all at once.  Continue cooking the soup until thickened.  Add in the evaporated milk.
  5. If desired top each serving with shredded cheese, sliced green onion, and crumbled bacon.
  6. Eat!.

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Ricotta Frittata with Tomato Salad

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

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Seriously who doesn’t love eggs?  They are such a great protein and so quick and easy.  Perfect for those crazy Mondays!

This frittata is filled with great for you veggies as and then topped with a bright and delicious tomato salad.

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It doesn’t get easier or better than this!

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Ricotta Frittata with Tomato Salad
 
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Ricotta Frittata with Tomato Salad
Author:
Serves: 4
Ingredients
  • 8 eggs
  • ¼ cup milk
  • ½ cup grated parmesan cheese
  • 1 bunch green onions, sliced
  • 4 cups coarsely chopped radicchio
  • pinch of sugar
  • ½ cup ricotta cheese
  • 2 medium tomatoes, diced
  • 3 tablespoons chopped basil
  • 3 tablespoons extra virgin olive oil
  • salt and pepper
Instructions
  1. Preheat the broiler.  Position rack 4-6 inches from flame.
  2. Place tomatoes, basil, 1 tablespoon extra virgin olive oil, and salt and pepper in bowl. Set aside.
  3. Heat a medium skillet over medium high heat. Add 1 tablespoon extra virgin olive oil. Add the radicchio, green onions, sugar, salt, and pepper. Cook about 5 minutes, until radicchio is tender.
  4. While radicchio mixture is cooking, crack the eggs into a bowl.  Add the milk and parmesan cheese and beat well. Add radicchio mixture to the eggs.
  5. Wipe out the skillet, and add 1 tablespoon oil.  Pour egg mixture into skillet and cook over medium high heat, undisturbed, for about 1-2 minutes or until the bottom and sides start to set. Top with spoonfuls of ricotta cheese. Place the whole pan under the broiler for about 5 minutes or until the eggs are set and golden brown.
  6. Slice the frittata any way you would like and serve with tomato salad.
  7. Eat!

Recipe from the July/August 2012 edition of Food Network Magazine.

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Shrimp with Farro and Bulgur

Welcome to healthy recipe Monday brought to you by Fitness For Mommies.

These recipe really hit the spot!  It is so good and good for you too!

Farro is really a great grain to know what to do with.  In 1 cup of the stuff there is 8 grams of fiber. Plus, it is a complex carb that breaks down slowly in your body keeping your energy levels stable.

Bulgur is also a great whole grain to try if you haven’t already. It is richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients.

Bulgur and Farro together is a win win!

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Plus if you get this 10 minute Farro and Bulgur from Trader Joe’s it is a fifteen minute meal!  It comes together so quickly and everyone will love it.

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The nuttiness of the farro and bulgur compliment each other very well.  Now I used a half of a bag (4 oz) of each grain, but feel free to use a whole bag of each one instead of both of them together.

The shrimp is a sauteed quickly and then the arugula is added with the farro and bulgur and then dressed simply with a lemon vinaigrette.  It really doesn’t get much better than this!

Shrimp with Farro and Bulgur
 
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Shrimp with Bulgur and Farro
Author:
Serves: 4-6
Ingredients
  • ⅓ cup extra virgin olive oil
  • zest and juice of 2 lemons
  • 2 garlic cloves, grated or finely minced
  • salt and pepper
  • 4 oz farro, cooked according to package directions
  • 4 oz bulgur, cooked according to package directions
  • 1 lb shrimp
  • 7 oz arugula
Instructions
  1. Whisk together the extra virgin olive oil. lemon juice and zest, garlic, salt and pepper.  Set dressing aside.
  2. In a large saute pan (that has a lid) add ½ tablespoon of extra virgin olive oil and heat over medium high heat.  Add shrimp and cook for about 3 minutes or until just starting to turn pink.  Add in arugula and place the lid on the pan for about 30 seconds.  Once the arugula has wilted down, add in the farro and bulgur.
  3. Turn off heat and add dressing.  Stir well to coat everything in the dressing.
  4. Eat!

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Enchilada Casserole

This is another great recipe from my mom, G-Vizzy.  She would make this all the time when we were growing up (and by we I mean me and my four siblings).  Whenever I eat it I am reminded of my childhood.  I love how food can do that!

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With these enchiladas, there is no rolling.  Just layering.  This is a great dish to take to a friend in need or a friend that just had a baby.  (Which in fact I just did!  My friend Kristy had a baby two weeks ago and I took her these!) Plus left overs just get better and better.

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This wasn’t the easiest thing to photograph, but believe me when I say it tastes a whole lot better than it looks!

And can I mention that I love my new Bobby Flay lasagna pan I got for Christmas!  But I have yet to use it for lasagna.  Maybe I should get on that!

 

5.0 from 1 reviews
Enchilada Casserole
 
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Enchilada Casserole
Author:
Serves: 12
Ingredients
  • 18 corn tortillas, shredded into big chunks
  • 1 onion, diced small
  • 1 pound monterey jack cheese, shredded
  • 2 cans cream of mushroom soup
  • 1 can of salsa (measured in the soup can)
  • 1 can of milk (measured in the soup can)
  • 1 7 oz. can diced green chilies
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 baking dish with cooking spray.  Layer half the tortillas, half the onion and half the cheese. Repeat.
  3. Mix together the soup, salsa, milk, and diced green chilies.  Pour over the casserole.
  4. Cook for one hour until bubbly.  Top with little more shredded cheese.
  5. Serve with sour cream and extra salsa.
  6. Eat!

You can add some cooked shredded chicken if you would like. Just layer it with the onions.

You can use cream of anything soup, it doesn’t have to been mushroom.

This freezing beautifully.  Just assemble the casserole, then cover, and freeze.  Bake from frozen for 30 minutes longer than the recipe calls for.

Serve with Mexican Rice and Refried Beans.

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Vegetarian Stuffed Bell Peppers

So for us, it’s back to the grind today!  Christmas break is over and back to kindergarten, preschool, car pools, and the gym (for me!).  These bell peppers are quick to throw together and my kids even love them.  And on the days they decide not to love, there’s always quesadillas right?

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Start with some beautiful bell peppers.  I used red, but any color will do. I like to par boil the peppers a little bit, then never seem to get soft enough in the oven for me.  Totally your call.

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Chop up some onion, garlic, and jalapeno.  Add to a preheated skillet.

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Pan Seared Tilapia with Mango Avocado Salsa

The new year is upon us, which means its time for lighter eating!  I’m not a big fish fan, it has to be a very mild fish without a strong fishy flavor.  For the life of me I don’t like salmon, or mushrooms for that matter, but thats another story.

Let’s start with the salsa! Mangos can be a little tricky to work with, but once you know what you are doing they are a cinch.

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Start buy standing the mango up lengthwise.  Then turn it so the most oval part of the fruit is perpendicular to your body. Then a little off of center slice the “cheek” off the mango. Then repeat on the other side.  The mango has a long thin pit that runs down the center of the fruit.  When slicing off the “cheeks” try to follow right along the pit with your knife.  Then take one of the cheeks and cut a crosshatch pattern into, being careful not to slice all the way thru the skin.  Then flip the fruit out of the skin and slice off your chunks.

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Mexican Vegetable Medley

This mexican vegetable medley is so versatile. It can be used as a taco filling, burrito filling, enchilada filling, or as taco salad topper. Its great to use up any vegetables you have floating around in your fridge too.

You start by chopping and dropping all of your vegetable into a large skillet.

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I used chopped onion and garlic, zucchini, red bell pepper, canned black beans, and frozen corn.  Then just season it up with chili powder and cumin.

Stir around and continue cooking until all of the veggies are crisp tender.

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I like to eat it over some lettuce with some cherry tomatoes thrown in topped with spicy ranch and salsa.

I make a whole pan of this and then leave it in the fridge and eat salads, quesadillas, or quick burritos all week.

I also like to vegetarian chorizo to the mix to amp up the protein, but Trader Joe’s has been out of it for months!

Mexican Vegetable Medley
 
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Mexican Vegetable Medley
Author:
Serves: 6
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, grated or minced
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 can of black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • salt and pepper, to taste
Instructions
  1. Preheat a large skillet over medium high heat.  Add in olive oil and then the rest of the ingredients.  Cook until the vegetables are crisp tender. Serve over lettuce, inside a taco or quesadilla, or use a  burrito filling.
  2. Eat!

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Vegetarian Chili

So I don’t eat meat.  I’m a what you call pescatarian.  Basically I’m a vegetarian that eats fish. You will see meat dishes crop up on With Love from the Vine from time to time, because I am the only vegetarian in my family so I do cook for meat for them.  This chili is so thick and filling you will never miss the meat. I have a top secret ingredient that accomplishes this!

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Start by cooking up some red and green bell peppers, red onion, garlic, and jalapeno.

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