Texas Crock Pot Chili

My husband loved this chili.  I was able to put it in the crock pot before work and came home to the whole house smelling wonderfully and dinner (basically) finished.  Original recipe credit to Cooking With Melissa.

TEXAS CROCK POT CHILI

Recipe Notes

Original recipe post available here.

Ingredients

• 2 lbs. lean ground beef
• 1 small roma tomato, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 30-oz can tomato sauce
• 1/4 c. chili powder (I used more like 2 tbsp.)
• 2 tsp. ground cumin
• 1 tbsp. salt & pepper
• 1/2 cube beef bouillon
• 1 c. water
• 4 oz. can chopped green chiles
• 16 oz. can pinto beans, drained
• 16 oz. can chili beans in sauce (undrained)
• 1-2 tbsp. cayenne pepper

Instructions

1.  In a large skiller, heat ground beef and onion until cooked through.

2.  Drain mixture and set aside.

3.  In a slow cooker, combine all ingredients including ground beef and onion.  

4.  Stir and cook on low for 6-8 hours.

5.  Serve with sour cream, shredded cheddar cheese, diced avocado, or anything else you like on your chili.

Note: this is a great recipe to use a Reynolds slow cooker liner for easy cleanup.  They are available with the food storage items in your local grocery store.

Chickpea & Sausage Minestrone

Soup's on (again)!  This hearty and filling soup has less than 200 calories per 1-1/2 c. serving.  I made this after church one Sunday and it was a perfect winter lunch.

CHICKPEA & SAUSAGE MINESTRONE

Recipe Notes

Buy pre-diced celery and carrots to save time.  The original recipe calls for chicken stock, but I only had chicken broth, and the taste was still just fine.  This is a spicy and robust soup.  Credit to Cooking Light for the recipe.

Nutritional Information (per serving - serves 6)

197 calories - 4.7 g. fat - 26.5 g. carbs - 12 g. protein - 4 g. fiber

Ingredients

• 3/4 c. uncooked small shell pasta
• 1 tbsp. olive oil
• 1 (4 oz.) link hot turkey Italian sausage, casing removed
• 1 c. diced onion
• 1 c. diced carrot
• 1/2 c. diced celery
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh thyme
• 1/4 tsp. crushed red pepper
• 5 garlic cloves, minced
• 15-oz. can unsalted chickpeas, rinsed and drained
• 15 oz. can fire-roasted diced tomatoes, undrained
• 4 c. chicken stock (or chicken broth, depending on availability)
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly-ground black pepper

Instructions

1.  Cook pasta according to package directions, omitting salt and fat.  Drain and set aside.

2.  While pasta cooks, heat a large saucepan over medium-high heat.  Add oil to pan and swirl to coat.

3.  Add sausage and cook until lightly browned, stirring to crumble.

4.  Add onion, carrot, celery, parsley, thyme, crushed red pepper, and garlic.  Cook 10 minutes or until vegetables are softened.

5.  Add chickpeas, tomatoes, and chicken stock.  Bring to a boil.

6.  Reduce heat and simmer for 5 minutes.

7.  Stir in shell pasta, salt, and pepper.  Cook one additional minute.

8.  Serve hot with a sprinkling of Parmesan cheese, if desired.

Maque Choux Soup

Here is one more soup recipe for you.  Considering the frigid temperatures across the country, I thought it might be warranted!  This Southern Living recipe appears to be quite light.  The recipe is entirely vegetables, spices, and chicken broth with the exception of a small amount of sour cream (and I used low-fat) and a small amount of white cornmeal.

MAQUE CHOUX SOUP

Recipe Notes

I topped this soup with cooked, chopped center-cut bacon.  Southern Living also recommended chopped fresh flat-leaf parsley and fresh lime juice.

Ingredients

• 3 c. fresh corn kernels (approx. 6 ears)
• 1 medium-sized orange bell pepper, chopped
• 1/4 tsp. ground cumin
• 1/4 tsp. ground coriander
• 32-oz. container chicken broth
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly-ground black pepper
• 1/2 c. sour cream
• 3 tbsp. plain white cornmeal
• Assorted toppings (see above)

Instructions

1.  Stir together corn and bell pepper in a large skillet over medium high heat.  Stir constantly for approximately 5 minutes or until vegetables begin to char.

2.  Transfer corn and bell pepper mixture to a 3-quart saucepan.  Add cumin and coriander and cook, stirring constantly, for 2-3 minutes more.

3.  Add chicken broth and process with a handheld blender or a regular blender until slightly smooth.  Note: if you use a regular blender, you will have to repeat the process at least 2-3 times given the space constraint in the blender bowl.

4.  Return corn mixture to the saucepan and bring to a light boil over medium-high heat.  Reduce heat to medium low and simmer, stirring often, for approx. 5 minutes.

5.  Stir in salt and pepper.

6.  Whisk together sour cream and cornmeal in a small bowl.

7.  Whisk in 1/2 c. soup to the sour cream mixture.

8.  Add sour cream mixture to soup pot.

9.  Simmer, stirring occasionally, for 5 minutes or until thickened.

10.  Serve hot with desired toppings.

Golden Winter Soup

 

 

More soup recipes!  This was a really excellent and filling Cooking Light soup from a 2008 back issue.  The base of butternut squash, potatoes, and leeks is really delicious.  This is similar to a French potage.

 

GOLDEN WINTER SOUP

 

Recipe Notes

Serve this soup with a green salad and crusty bread.  The original recipe calls to make Gruyere topped toasts to serve alongside it.  I saved the calories from all of that cheese and had a salad and cheeseless bread instead.  I recommend using the pre-peeled and pre-cut butternut squash.  Even if it costs more, it saves you a TON of time.

 

Ingredients

• 2 tbsp. butter
• 5 c. cubed and peeled butternut squash (approx. 1.5 lbs.)
• 2 c. cubed and peeled russet potatoes
• 1 tsp. kosher salt
• 1/2 tsp. freshly-ground black pepper
• 2 c. sliced leeks (about 2 medium)
• 4 c. fat free chicken broth (approx. 1 box)
• 1 c. half-and-half

Instructions

1.  Melt butter in a Dutch oven over medium high heat.  Add squash, potato, salt, and pepper.  Saute 3 minutes.

2.  Add leek and sauté until leek begins to soften.

3.  Stir in chicken broth and bring to a boil.

4.  Reduce heat and simmer for 20 minutes or until the potato and squash are very tender.  Stir occasionally.

5.  Place half of the potato mixture in a blender or Cuisinart.  Process until smooth and pour into a large bowl.  Repeat with other half of soup.

6.  Stir in half-and-half. 

7.  Cover and keep warm until serving.  Garnish with additional fresh black pepper.

 

 





Roasted Tomato Basil Soup

 

 

'Tis the season for....soup!  Soup is perfect for a cold and lazy Saturday or Sunday when you have some time to make homemade soup.  This soup ultimately takes several hours to prepare, so save it for a rainy or snowy day.  I slightly modified an old Barefoot Contessa recipe from her very first cookbook for this soup.

 

ROASTED TOMATO BASIL SOUP

 

Recipe Notes

I eliminated about 1/3 of the oil from the original recipe and I think that it still came out great and very flavorful.  For the canned tomatoes, I used San Marzano "chef's cut" tomatoes.

 

Ingredients

• 2 lbs. ripe plum or Campari tomatoes, halved lengthwise
• 1/4 c. olive oil
• 1 tbsp. kosher salt
• 1-1/2 tsp. black pepper
• 2 c. chopped yellow (sweet) onions - approx. 2 medium onions
• 6 garlic cloves, minced
• 2 tbsp. butter
• 1/4 tsp. crushed red pepper flakes
• 28 oz. canned plum tomatoes with juice
• 4 c. fresh basil leaves, packed
• 1 tsp. fresh thyme leaves
• 1 quart chicken stock, chicken broth, or water (best with chicken stock or broth)

Instructions

1.  Preheat oven to 400 degrees.

2.  Toss tomatoes, 2 tbsp. olive oil, salt, and pepper in a large bowl. 

3.  Spread tomatoes in one layer on a baking sheet covered with foil.  Roast for 45 minutes.

4.  In a large stockpot, sauté onions and garlic over medium heat with butter and 2 tbsp. olive oil.  Add red pepper flakes and sauté for approx. 10 minutes or until the onions start to brown.

5.  Add canned tomatoes, basil, thyme, and chicken broth or water.

6.  Add roasted tomatoes and pan juices.

7.  Bring to a boil and simmer, uncovered, for 40 minutes.

8.  Allow soup to cool slightly.  Pass through a food mill or a Cuisinart until well-combined.

9.  Taste for seasonings.  Serve hot or cold with a big salad and crusty bread.



Nana Noodles

My Nana used to make these noodles for me and my siblings when we would have an afternoon over at her house. These are the BEST when you are not feeling well, and they're also great on a cold day. Considering we're actually getting SNOW in Houston today, I thought it was appropriate to make some last night.

NANA NOODLES

Recipe Notes

These may be eaten with the broth, like chicken noodle soup, or they can be eaten more like a pasta dish without the broth. Corey takes it one step further and puts marinara on top of his noodles. This recipe is not an exact science, so experiment to see what you like best!

Ingredients

• Chicken broth
• Wide egg noodles
• Chicken breasts - 1 package
• Celery (sliced)
• Carrots (sliced)
• Salt & pepper to taste

Instructions

1. Bring a large pot full of chicken broth and water (equal parts) to boiling. Add chicken and boil until cooked through.

2. Remove chicken breasts to a cutting board, remove any excess fat. Cut into small cubes and set aside.

3. Skim any chicken fat off of the top of the chicken broth liquid. Add egg noodles, carrots, and celery and cook according to the package directions for the egg noodles.

4. Fold in cooked chicken and serve hot, either as a soup or a pasta dish.

Beef & Barley Soup

This recent Cooking Light recipe has a long cooking time (about two hours total), so this might be best made on the weekend when you have a little more time to sit and wait.



BEEF & BARLEY SOUP

Recipe Notes

This recipe calls for pearl barley, but I could only find medium barley at the grocery store. Both work just fine. This makes four VERY generous servings.

Nutritional Information (per serving - makes 4 two-cup servings)
341 calories - 11.4 g. fat - 24.1 g. protein - 8.2 g. fiber

Ingredients

• 3/4 lb. boneless chuck roast, trimmed and cut into cubes
• 1-1/2 c. thinly-sliced carrot
• 1-1/2 c. thinly-sliced celery
• 2/3 c. chopped onion
• 8 oz. package presliced mushrooms
• 4 c. beef broth (one box)
• 1 bay leaf
• 2/3 c. uncooked pearl barley
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

1. Heat a Dutch oven over medium high heat. Add beef and cook 4 minutes or until browned, stirring frequently.

2. Add carrot, celery, onion, and mushrooms to pan. Cook 6 minutes or until liquids have essentially evaporated.

3. Add beef broth and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1-1/2 hours.

4. Add pearl barley. Cover and simmer 30 minutes more.

5. Discard bay leaf and season with salt and pepper.

Sadie was worn out last night from all of the Halloween weekend festivities. Hope that everyone had a nice Halloween!

Black Bean & Salsa Chili

This Cooking Light chili was really tasty and ready in an hour. The spiciness of the chili powder and crushed red pepper worked really well with the slight sweetness of the small amount of brown sugar. And the dish weighs in at 200 calories per one-cup serving. A nice, healthy, alternative to your traditional chili recipe that has to simmer on the stove all day! Don't be daunted by the long list of ingredients - it's mostly spices!

Recipe Notes

The original recipe calls for ground turkey. I prefer 92% lean ground beef or ground sirloin, so I made that substitution. Feel free to use either turkey or beef.

Nutritional Information (per serving - serves 6)
199 calories - 6.2 g. fat - 14.8 g. protein - 5.9 g. fiber

Ingredients

• Two 15-oz cans black beans - rinsed, drained, and divided
• 2/3 c. water
• 1 tbsp. dark brown sugar
• 1/2 lb. 92% extra lean ground beef or ground turkey
• 1 c. chopped sweet onion
• 1/2 c. chopped green bell pepper
• 1/2 c. chopped red bell pepper
• 3 slices center-cut bacon, chopped
• 1-1/2 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1/8 tsp. crushed red pepper
• 1-1/2 c. mild salsa
• 3 tbsp. tomato paste
• 14 oz. can fat free beef broth
• 1/2 c. reduced-fat sour cream
• 1/4 c. chopped fresh cilantro
• 1 tsp. fresh lime juice

Instructions

1. Combine one can of black beans, water, and dark brown sugar in a food processor. Process until smooth.

2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray.

3. Add onions, green bell peppers, red bell peppers, bacon, and ground beef or turkey to the pan. Cook for between 5-8 minutes, or until bell peppers and onion have softened and meat has browned.

4. Add chili powder, cumin, oregano, and crushed red pepper to pan and stir well.

5. Add pureed beans, one can of black beans, salsa, tomato paste, and beef broth. Bring to a boil, then simmer on medium-low (uncovered) for 30 minutes. Stir occasionally.

6. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Butternut Squash Soup with Cheese Toast

Last week, I used up the rest of my wonderful pre-peeled, pre-cut butternut squash from Costco making Cooking Light Butternut Squash Soup. This recipe includes a cheese toast to go alongside the soup, and it was a nice combination. Plus, how easy is a dinner that you make in the BLENDER?!

Recipe Notes

If you want a sweeter soup, don't add any additional salt or pepper. If you want a more savory soup (like me), feel free to season generously.

Nutritional Information (Per serving - serves 4)
297 calories - 10.7 g. fat - 11.8 g. protein - 4.9 g. fiber

Ingredients

• 1 tbsp. butter
• 3-1/2 c. cubed, peeled butternut squash
• 3/4 c. chopped carrot
• 1/2 c. chopped onion
• 2-1/2 c. fat-free chicken broth
• 1/4 c. half-and-half
• 1/8 tsp. salt
• Four, 1-oz. slices French bread
• 3 oz. thinly-sliced Swiss cheese (or any other mild white cheese - I used fontina)

Instructions

1. To prepare soup, melt butter in a large saucepan over medium-high heat. Add squash, carrot, and onion, and saute for 12 minutes.

2. Add chicken broth and bring to a boil.

3. Cover, reduce heat, and simmer for 30 minutes.

4. Remove from heat, stir in half-and-half and salt.

5. Place squash mixture in a blender. Remove the center piece of the blender lid to allow steam to escape. Cover opening loosely with a kitchen towel or paper towel. Blend until smooth and serve.

6. To prepare cheese toasts, preheat broiler.

7. Arrange bread on a baking sheet. Broil for one minute or until lightly toasted.

8. Turn bread over and top evenly with cheese. Broil one additional minute or until bubbly. Serve toasts with soup.