Recipe of the Week: Gnocchi Sausage and Spinach Soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Gnocchi, Sausage and Spinach Soup

 

 

INGREDIENTS

  • 1 yellow onion, diced
  • 1 roasted red pepper, diced
  • olive oil, for sauteing
  • sea or Kosher salt and fresh black pepper
  • 1 pound Italian sausage, ground or removed from casings, hot or sweet
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil, crushed between fingers
  • 32 ounces low-sodium chicken broth
  • 1 pound potato gnocchi
  • 2 cups fresh baby spinach leaves, rough chopped
  • 3/4 cup half & half or heavy cream (light is ok)
  • 1 heaping tablespoon fresh basil, chopped
  • fresh grated Parmesan cheese, for serving

 

DIRECTIONS

  1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
  2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
  3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

 

 

Notes:

  • I use sweet Italian sausage
  • I use homemade chicken stock
  • I use heavy cream

 

Source: https://www.cinnamonspiceandeverythingnice.com/gnocchi-sausage-and-spinach-soup/

Recipe of the Week: Chicken Tortilla Soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Tortilla Soup

 

 

INGREDIENTS

  • 1 can (10 oz) enchilada sauce
  • 1 can (10 oz) corn
  • 1 can (10 oz) diced tomatoes, with juice
  • 1 can (10 oz) dark red kidney beans, drained
  • 1 can (4 oz) diced green chiles
  • 2 tbsp lime juice
  • 950 g boneless, skinless chicken breasts
  • ½ dry ranch packet
  • 1 bunch cilantro, chopped
  • 100g diced onion
  • ½ tbsp minced garlic
  • ½ tbsp olive oil
  • 4 chicken bouillon cubes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup salsa
  • Water (to desired consistency; I used about 2 cups)

 

DIRECTIONS

  • Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot. Brown until onions are translucent, stirring regularly.
  • Add everything else. Cook until chicken is done.
  • Remove and shred, then return to soup. Portion out.
  • Can be garnished with tortilla chips, shredded cheese, guacamole or sour cream.

 

Notes:

  • I use 15 oz cans in place of 10 oz cans.
  • I use frozen corn in place of canned corn.
  • I make my own enchilada sauce (https://www.gimmesomeoven.com/red-enchilada-sauce/)
  • I omitted the green chiles.
  • I used roughly 1.5 lbs of chicken (it’s what I had in the freezer)
  • I omitted the ranch packet
  • I used 3 cloves of garlic
  • I omitted the bouillon cubes and in place of those and the water I just added 2 cups of homemade chicken stock
  • I used homemade salsa
  • My children devoured this soup!

 

Source:

https://getmacroed.com/chicken-tortilla-soup/

Recipe of the Week: Spicy Black Bean Burgers

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Spicy Black Bean Burgers

 

 

INGREDIENTS

  1. 1/3 cup water (or 1/2 tablespoon olive oil)
  2. 1/3 red onion, diced small
  3. 1/2 jalapeño, diced small (optional; use more or less, to taste)
  4. 1/2 teaspoon minced garlic
  5. 1/2 cups oats (ground into a flour, any kind of oats works)
  6. 1/4 cup breadcrumbs (use gluten free if necessary)
  7. 2 tablespoons ground flaxseed
  8. 2 tablespoons nutritional yeast
  9. 1 teaspoon ground cumin
  10. 3/4 teaspoon sea salt
  11. 1/2 teaspoon chili powder
  12. 1/2 teaspoon paprika
  13. 1/4 teaspoon black pepper
  14. 1 red bell pepper, chopped
  15. 1 medium-sized carrot
  16. 1/2 cup fresh cilantro
  17. 1 15 oz. can black beans, drained and rinsed
  18. 1/2 cup corn
  19. burger buns (optional)

toppings

  1. lettuce, avocado, tomato, ketchup, mustard, kraut, vegan chipotle mayo, etc.

 

DIRECTIONS

  1. On the stovetop, heat a pan over medium-high heat. Add the water (or oil if not oil-free) and sauté the onion, jalapeño and garlic until soft, about 4-5 minutes. Turn off heat and set aside.
  2. In a food processor, blend up the oats to make a flour. Add in the breadcrumbs, ground flax, nutritional yeast, cumin, sea salt, chili powder, paprika and black pepper. Blend until well combined and transfer this dry mixture to a large bowl.
  3. Into the food processor, add the red bell pepper, carrot and cilantro. Blend/pulse until finely shredded (don’t overdo it or the veggies will get too watery). Transfer to the large bowl with the dry mixture.
  4. Into the food processor add the black beans and blend until mashed, with a few black beans still in tact, for texture. Transfer to the large bowl. Add in the corn and the sautéed onion mixture.
  5. Mix together with your hands. It is the best way! Then form into 5 patties. Lay them flat on a plate and cover with plastic wrap.
  6. Refrigerate for 30 minutes to set. This step is crucial!
  7. Remove from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned, about 4 minutes on each side.
  8. Serve on a bun or over a salad with all the toppings!

 

 

Notes:

Mine didn’t hold together very well so I ended up adding in 2 eggs before making them into patties.

Source:

http://www.theglowingfridge.com/spicy-black-bean-burgers/

Recipe of the Week: BBQ Chickpea Salad

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

BBQ Chickpea Salad

 

 

INGREDIENTS

  • 1 19oz Can of Chickpeas or 2 Cups of Cooked Chickpeas
  • ½ Cup of your favourite BBQ Sauce (check ingredients to make sure it is vegan)
  • 6 Cups Romaine Lettuce (about two romaine hearts)
  • 1 Cup Cherry Tomatoes
  • 1 Cup Cucumber Slices
  • Several Thin Slices of Red Onion (optional)
  • 1 Cup Cooked Corn Kernels (frozen and thawed works fine)
  • Lime Wedges for Garnish
  • 6 Tablespoons Vegan Creamy Ranch Dressing (or to taste)

 

DIRECTIONS

  1. You can use my recipe for vegan ranch or any store-bought brand will work fine as well. If you don’t want to make the full recipe of ranch dressing, you can half the recipe which will make more than enough for this recipe.
  2. Drain and rinse the chickpeas and add them to a sauce pan with the BBQ sauce and put over medium heat. Let the chickpeas simmer in the sauce for about 5 to 10 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat.
  3. Chop up the romaine lettuce, slice the cherry tomatoes in half, slice the cucumber and thinly slice the red onion if using.
  4. For two meal sized salads, divide the lettuce among two large bowls. Then divide all of the vegetable and the BBQ chickpeas on top of the lettuce. I like to pile each ingredient in it’s own section so it looks pretty, but you can arrange it however you like. Drizzle with creamy vegan ranch dressing and garnish with a wedge of lime.

 

 

Notes:

This recipe makes 2 large salads (meals) or 4 small (side).

I used guacamole instead of dressing.

I do not like red onions so I added red bell peppers instead.

Source:

https://itdoesnttastelikechicken.com/bbq-chickpea-salad/

Recipe of the Week: Three Bean Salad

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Three Bean Salad

 

INGREDIENTS

  • 1 can(s) 15-16 oz green beans, drained
  • 1 can(s) 15-16 oz garbanzos, drained
  • 1 can(s) 15-16 oz kidney beans, drained
  • 1 c sweet onion, or purple onion
  • 1/2 c apple cider vinegar
  • 1/3 c vegetable oil
  • 1/2 c white sugar
  • 1 tsp salt and pepper

 

DIRECTIONS

  1. Rinse and drain beans;
  2. Combine, vinegar, sugar, oil, salt and pepper, stir until sugar dissolves.
  3. Finely dice onion and combine with beans.
  4. Pour sugar mixture over beans, toss
  5. Chill for at least 4 hours.
  6. Toss before serving. Enjoy.

 

Notes:

Letting the beans soak in the mixture overnight is great as well.

Source:

https://www.justapinch.com/recipes/side/vegetable/three-bean-salad-4.html

Recipe of the Week: Tomato Bisque

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Tomato Bisque

 

INGREDIENTS

  • 4tablespoonsbutterwe used unsalted
  • 1oniondiced
  • 2slicesbacon,proscuitto, or ham, minced
  • 4clovesgarlic
  • 5 tablespoons whole-wheat flour
  • 5cupschicken broth
  • 1 28-ozcanpeeled tomatoes(with liquid)
  • 3sprigsparsley
  • 3sprigsthyme
  • 1bay leaf
  • 1cupheavy creamor less if desired
  • 1 teaspoon saltor more if you are using unsalted homemade broth
  • pepper to taste

 

DIRECTIONS

  1. Heat the butter in a large soup pot over medium-high heat. Add the diced onion and cook for about 5 – 6 minutes or until it starts to get soft.
  2. Add the bacon (or other meat) and the garlic and stir for another minute or two or until the meat gets crisp.
  3. Add the flour and stir vigorously for 2 – 3 minutes.
  4. Pour in the broth and tomatoes and bring to a boil while whisking constantly.
  5. Throw in the herbs and simmer on low heat for 30 minutes.
  6. Remove the herbs and puree the soup either in a blender (in batches) or with a handheld immersion blender (if you like to make soups this is a great tool to have by the way!)
  7. Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm.

 

Notes:

Excellent with grilled cheese

I use the homemade chicken broth from the same website (recipe shared previously)

 

Source:

https://www.100daysofrealfood.com/recipe-tomato-bisque/

Recipe of the Week: Baked Chicken Fajitas

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Baked Chicken Fajitas

 

INGREDIENTS

  • 1 lb boneless skinless chicken breast cut into strips
  • 1 onion sliced
  • 1/2 red bell pepper strips
  • 1/2 green bell pepper strips
  • 1 can (15oz) diced tomatoes no sodium added
  • 2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp mrs dash south west chipotle

 

DIRECTIONS

  1. Preheat oven to 400 F
  2. Place chicken strips in a greased 9 x 13 baking dish
  3. In a small bowl combine the oil, chili powder, sw chipotle, garlic powder and dried oregano
  4. Drizzle the spice mixture over the chicken and stir to coat
  5. Drain and add the tomatoes, peppers and onions to the dish and stir to combine
  6. Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Notes:

Serve with tortillas, avocado/guacamole, sour cream, salsa, lettuce, etc.

Source:

https://cookpad.com/us/recipes/365372-baked-chicken-fajitas-heart-healthy

Recipe of the Week: Puffins (Pancake Muffins)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Puffins (Pancake Muffins)

 

INGREDIENTS

 

  1. 1 cup pancake mix
  2. 2/3 cup water
  3. ½ cup syrup
  4. Toppings such as banana, blueberries, strawberries, chocolate chips, pecans, sausage, bacon, etc.

 

DIRECTIONS

  1. Preheat oven to 350
  2. Mix pancake mix, water and syrup together
  3. Pour into greased muffin pan
  4. Top with desired toppings
  5. Bake for 12-14 minutes (until toothpick comes out clean)
  6. Enjoy!!

Notes:

I have used Krusteaz pancake mix as well as a homemade pancake mix. Both have turned out delicious.

I typically do multiple toppings (for example, 3 with blueberries, 3 with strawberries, 3 with chocolate chips, 3 with nuts)

Source:

 

Recipe of the Week: The Best Crockpot BBQ Chicken

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

The Best Crockpot BBQ Chicken

 

INGREDIENTS

 

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • ¼ cup Italian dressing
  • ¼ cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

 

DIRECTIONS

  1. Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot.
  2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  3. Pour over chicken, cover and cook on HIGH for 3-4 hours
  4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  5. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Notes:

Use your favorite BBQ sauce

Some people have added Dr. Pepper to the sauce

Source:

https://www.familyfreshmeals.com/easyrecipe-print/6349-0/

Recipe of the Week: Hot Cocoa Ice Cream

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Hot Cocoa Ice Cream

 

INGREDIENTS

 

  • 3 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 2-3 hot cocoa packets
  • 1 c. mini marshmallows, plus more for garnish

 

DIRECTIONS

  1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
  2. Fold in sweetened condensed milk, hot cocoa packets, and mini marshmallows.
  3. Transfer mixture to a 9″-x-5″ loaf pan and smooth the top with a spatula. Top with additional marshmallows and freeze until firm, 5 hours.
  4. When ready to serve, remove from freezer to let soften, 10 minutes.

Notes:

I made this with milk chocolate cocoa packets but it would also be good with dark chocolate cocoa packets.

The kids really enjoyed making this.

Source:

http://www.delish.com/cooking/recipe-ideas/recipes/a44835/hot-cocoa-no-churn-ice-cream-recipe/