Chickpea Curry with Coconut Rice

I am always looking for new and exciting ways to eat curry, so when I found this vegetarian version I knew it was my next stop in Curry-land (yes, it's an actual place). Chickpeas, red bell pepper and snow peas over coconut jasmine rice are the main components in this recipe. Thai red curry paste provides the spice and authentic flavor you’re looking for, located in the grocery store's Asian foods aisle. The jar is rather small and stays fresh for months in the fridge; lots of bang for your buck. The other key to this dish is the coconut rice. I have seen recipes for coconut rice before but had never tried it until now. It was simply delicious and my husband said "That rice melted in my mouth.” Indeed, it did and it is the perfect complement to the curry. In fact you may find the combination of texture and heartiness reminiscent of an etoufee; excellent comfort food! Also, one way to cut your grocery bill is to go meatless one or two days a week, and with chickpeas you get the meaty texture you are looking for without the costly price of meat! Winning! Enjoy this trip to Curry-land my friends. It really is right in your own backyard...I mean, kitchen.

Chickpea Curry with Coconut Rice (adapted from howsweeteats.com and budgetbytes.com)

For the rice:

1 1/2 c. jasmine rice
1 (15 oz.) can light coconut milk
3/4 t. salt
1 c. water

For the curry:

1 T. olive oil
6 green onions, sliced
1 medium red bell pepper, sliced
2 t. salt, divided
1 t. pepper
2 garlic cloves, minced
1/2 t. ground ginger
4 T. Thai red curry paste
8 oz. snow peas (snap peas would work too)
2 (15 oz.) cans light coconut milk
2 (15 oz.) can chickpeas, drained and rinsed
6 T. fresh cilantro, chopped

For the rice:

Place the rice in a medium saucepan then add the coconut milk, salt and water and stir to combine. Bring the contents to a boil, cover, reduce the heat to low and cook for 15-20 minutes until the rice is tender and has absorbed all of the liquid. Fluff with a fork and keep covered until the curry is ready.

For the curry:

Heat a large skillet over medium heat and add the olive oil. Stir in the green onions, red peppers, 1 t. salt and pepper and stir to toss. Cook, stirring occasionally, for about 5 minutes until the vegetables have slightly softened. Add the garlic, ginger and curry paste and stir to coat. Cook over medium low heat for 5 minutes, stirring occasionally. Add in the snow peas and coconut milk, bring the mixture to a boil then reduce to low, cover and cook for 5 minutes. Stir in the chickpeas, cilantro and remaining 1 t. salt and cook 5 minutes more. Taste and season additionally with salt and pepper if desired. Serve over coconut rice.

6 servings (487 calories each serving) according to my calculator on loseit.com)

White Queso Chicken and Rice Soup

There are few things I love more than a tortilla chip plunged into cheesy queso dip, then shoveled into my mouth. At a Mexican restaurant I have never eaten so many chips and queso that I'm not even hungry for dinner. Nope, not me! Have you ever wanted to just eat the stuff with a spoon? Well, here's your chance, my friends. All the things you love about queso in a soup and it's guilt-free…aside from the cheese, that is…and any chips that you'll want to eat with it for dunking. Okay, not completely guilt-free but it does have way fewer calories than queso dip and the payoff in flavor is the same. Just try to avoid eating an entire bag of tortilla chips with your bowl of soup; save them for the salsa!

White Queso Chicken and Rice Soup (adapted from iowagirleats.com)

1 1/2 lb. boneless, skinless chicken breasts
9 1/2 c. low sodium chicken broth, divided
Salt and pepper
1 1/2 T. unsalted butter

1 green bell pepper, seeded and diced

1 medium yellow onion, diced

3 garlic cloves, minced

3 c. 1% milk, divided

2 (10 oz.) cans mild Rotel

1 1/2 T. chili powder

1 1/4 c. white rice

1/4 c. + 2T. all purpose flour

12 oz. shredded Velveeta queso blanco cheese

Place the chicken breasts in a 4 qt. slow cooker that has been sprayed with cooking spray, add 1/2 c. chicken broth and season the chicken with salt and pepper. Cover and cook on low for 2-4 hours until chicken is cooked through and shreds easily. Shred the chicken and set aside. 

Melt the butter in a large soup pot over medium high heat then add the pepper and onion and season with salt and pepper. Saute until the veggies are tender, about 5 minutes. Add the garlic and cook 1 minute more. Add the remaining chicken broth, 2 1/2 c. milk, rotel and chili powder then turn the heat to high and bring to a simmer. Add the rice then turn the heat down to medium low, place a lid on top and cook until the rice is al dente, stirring occasionally, about 15 minutes.

Whisk remaining 1/2 c. milk with the flour in a small bowl then drizzle it slowly into the soup. Simmer uncovered for 5 minutes. Remove the pot from the heat then slowly sprinkle in the cheese, stirring continuously making sure the cheese melts evenly. Ladle into bowls and serve!

11 servings (318 calories each serving) according to my calculator on loseit.com

French Onion Pasta

We are near the finish line on pasta week, friends! Are you sufficiently carbo-loaded yet? This last recipe pays homage to one of my favorite things in the whole world:  French onion soup. Toss penne with this flavorful sauce made from - sacre bleu! - onion soup mix (shhhh...it will be our little secret), marsala wine, fat-free half & half and mozzarella. I know what you're thinking:  none of these ingredients are traditional French onion soup items. Nope, they're not, but the flavor they achieve together begs to differ. This tastes remarkably similar to French onion soup and it's a great alternative when you don't have the time to commit to the real deal. So devour French onion soup in pasta form and be happy, full and have a little time on your hands to do something else you enjoy. After all this pasta I'm thinking a nap might be in order?

French Onion Pasta (adapted from stephaniecooks.blogspot.com)

1 lb. penne pasta

1 T. olive oil

1 large shallot, finely diced

4 cloves garlic, minced

1 c. dry marsala wine

1 c. low sodium vegetable broth 

2 (1 oz.) packets French onion soup mix

1/2 c. fat free half and half

1/2 c. shredded mozzarella cheese

Parmesan cheese, for garnish (if desired)

Cook pasta according to package directions reserving 1/2 c. of the pasta cooking water before draining. Set aside and keep warm. In a medium skillet heat the olive oil over medium heat and add the shallots and garlic. Cook, stirring frequently, for 3-5 minutes or until soft. Add the marsala, scraping up any bits on the bottom of the pan. Add the broth and onion soup mix and simmer for 20 minutes, stirring occasionally. Turn off the heat, add the half & half and mozzarella and stir until the cheese is melted. Toss the sauce with the pasta and reserved pasta water then serve garnished with Parmesan cheese.

6 servings (436 calories each serving) according to my calculator on loseit.com

Chili Tortellini

Let's be honest. Sometimes cooking is not something we want to do, it's something we have to do. Feeding our family a (hopefully) delicious and (maybe) nutritious meal is a daily necessity, and even for a food lover such as myself the planning, shopping and execution of that whole thing can get tedious at times. Who wants to spend time figuring out what they're going to make, write out a list, drag a preschooler to the grocery store in the cold, come home and put it all away and then prepare a meal? Not me! So, if I were to tell you that I have a complete no-brainer recipe for you that makes a ton of food and tastes great, would you want to know about it? I thought so. Meet Chili Tortellini! Now, if you’re a faithful follower of Shel's Kitchen, you might remember One Pot Chili Mac & Cheese from November: chili and macaroni together in one cheesy dish that could not be beaten…until today. Picture the cheese element in that recipe replaced by cheese tortellini. Go ahead, I'll wait. That's right, now you can see (and almost taste) those little pillows of cheesy goodness tucked right into your spicy chili, giving it a much needed texture difference as you enjoy bite after cheesy, spicy bite. But wait, there’s more! This dish comes together in less than 30 minutes. Perfect for those chilly (see what I did there?) nights when you have to run back and forth to basketball, dance and karate; you can whip this up and leave it sitting in the pot on low while you run every which way and gobble it up whenever you have a minute. Dinner made easily and quickly because let's face it, life ain't always a cake walk...but dinner can be!

Chili Tortellini (adapted from picky-palate.com)

2 (9 oz.) packages fresh cheese tortellini
1 T. extra virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 lb. lean ground beef (I used 93%)
1 t. salt
1/2 t. pepper
4 c. reduced sodium chicken broth
2 (15 oz.) cans beans, drained and rinsed (I used kidney beans but pinto would work great too!)
1 (10 oz.) can Rotel tomatoes
2 T. cumin
1 1/2 T. chili powder
1/2 c. fresh cilantro, chopped

Cook tortellini according to package directions then drain and set aside. While the tortellini cooks heat the olive oil in a large soup pot over medium high heat then add the onion. Saute the onion for 5-7 minutes until tender. Add the garlic and continue cooking for 30 seconds more. Add the beef and stir, breaking up with a wooden spoon, until cooked through and no longer pink. Season with salt and pepper then add the broth, beans, tomatoes, cumin and chili powder. Simmer for 10-15 minutes over medium heat. Add the cooked tortellini and cilantro and serve!

8 servings (362 calories each serving) according to my calculator on loseit.com

Garlic and Herb Pasta with Broccoli

Are you a fan of alfredo sauce in your mouth but not on your hips? Here's the perfect solution! A pasta that is chock full of broccoli, herbs (most are dried and probably already in your pantry) and a quick, easy, alfredo-like sauce made with vegetable broth and cornstarch then flavored with Parmesan cheese. It's vegetarian, fast, delicious and low cal (under 500 calories for a nice sized bowl that won't leave you wondering what you're gonna eat next). Pasta that tastes decadent and you can feel good about eating it? I'm down with that!

Garlic and Herb Pasta with Broccoli (adapted from bakeyourday.net)

1 lb. short pasta (penne, rigatoni, bowtie, cavatappi)
1 T. olive oil
6 cloves garlic, minced
2 lb. fresh broccoli crowns, cut into florets
1/2 c. fresh parsley
1 t. dried oregano
1 t. dried basil
1/2 t. dried thyme
4 c. vegetable broth, divided
1/4 c. cornstarch
1/2 c. Parmesan cheese
Salt and pepper

Cook the pasta according to package directions. While the pasta cooks, add the oil to a large skillet, heat over medium heat and add the garlic, stirring constantly for 30-45 seconds. Add the broccoli along with a pinch of salt and stir. Cook for 6 minutes until the broccoli is slightly tender. Add the herbs and 1 c. of the broth. Bring to a simmer and cook for another 4-5 minutes, stirring occasionally. In a medium bowl whisk together the remaining broth and the cornstarch. Add the mixture to the pan with the broccoli and stir until the sauce thickens. Stir in the cheese and season with salt and pepper to taste. 

6 servings (411 calories each serving) according to my calculator on loseit.com

Penne alla Senese

Today it's time for a hearty pasta dish that really sticks to your ribs. Let's just get this out of the way now; this is not a low calorie pasta dish. It is, however, one of the best pasta dishes I've made in a long time. I mean with sausage, prosciutto, half & half (at least it's fat free), Parmesan and walnuts what's not to love? In the time it takes to boil water and cook the penne you can have this sauce done. It's okay to indulge every once in a while; I mean, how else are we supposed to be able to keep our new year's resolutions? If you have new year's resolutions, that is. I don't make them because all I do is end up disappointing myself...then eating this pasta...then feeling bad about eating this pasta...then you are totally negating the deliciousness AND okayness of eating a dish like this every once in a while. Don't negate. Eat.

Penne alla Senese (adapted from Every Day with Rachael Ray, January/February 2015)


1 lb. penne
1 T. olive oil
1 T. unsalted butter
1 lb. fresh sweet Italian sausage, casings removed
1 c. walnut pieces
1 small onion, diced
2 cloves garlic, minced
3 oz. prosciutto, finely chopped
1 T. dried rosemary
1/4 c. brandy or cognac
1 c. fat free half and half
1 T. dried sage
Salt
1 c. (4 oz.) Parmesan cheese, grated

Bring a large pot of water to a boil for the pasta and cook according to package directions, reserving about 1/2 c. of the pasta cooking water before draining. In a large skillet heat the olive oil and butter until the butter is melted then add the sausage and walnuts and cook over medium heat, stirring occasionally to break up the sausage, until the sausage is a deep golden brown and cooked through. 

Add the onion and garlic and stir until the onion begins to soften, about 3-5 minutes. Add the prosciutto and rosemary and cook for 1-2 minutes. Add the brandy or cognac and stir to scrape up any brown bits on the bottom of the skillet. Add the half and half and sage and bring to a bubble. Reduce the heat to low and let simmer, stirring occasionally, while the pasta cooks. Toss the cooked pasta with the sauce, the reserved pasta cooking water and Parmesan cheese. Divide among 6 bowls and serve!

6 servings (677 calories each serving) according to my calculator on loseit.com

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette

Looking at all the dishes I've been working on to share with you, I realized it's the perfect time to officially declare "Pasta Week" on Shel's Kitchen! This week will offer freedom to those of you relegated to run-of-the-mill rigatoni and spiritless spaghetti. To everyone looking to feed your family a flavorful feast! ...to bring forth a banquet on a budget! ...to spend less time in the kitchen than it takes Peyton Manning to shout "Omaha!" (whatever that means; is football over yet??)

Today's pasta is vegetarian AND uses whole grain or whole wheat pasta (not true of the recipe I'm sharing tomorrow; stay tuned) so you can feel good about eating your pasta! Just roast up a bunch of cauliflower with garlic and red onions, add some grape tomatoes at the end, toss the whole thing together with your pasta and a tangy lemon caper vinaigrette. It's that simple and tastes divine. In fact, if you're a carnivore and typically crave meat in your pasta dishes (say, Italian sausage and prosciutto? (preview)) you will still be satisfied by this dish. When roasted, the cauliflower takes on a wonderful nutty flavor that is sure to satisfy. Give it a try and feel good about eating pasta. No more boring bucatini or forgettable farfalle for you!

Penne with Roasted Cauliflower and Lemon Caper Vinaigrette (adapted from twopeasandtheirpod.com

2 small heads cauliflower, cut into bite sized florets
6 cloves garlic, smashed and skin removed
1 small red onion, sliced
1/4 c. olive oil, divided
Salt and pepper, to taste
1 pint grape tomatoes
1 (13.25 oz.) box whole grain or whole wheat penne pasta (or other pasta shape of your choice)
6 T. freshly squeezed lemon juice
6 T. capers
2 T. honey
2 t. Dijon mustard
1/2 t. crushed red pepper
1 c. shredded Parmesan cheese

Preheat the oven to 400. Place the cauliflower, garlic and onion on the baking sheet. Drizzle with 2 T. of the olive oil and toss until well coated. Season with salt and pepper then roast until golden brown and tender, about 20 minutes. Remove the pan from the oven and stir the cauliflower. Add the tomatoes and return the pan to the oven and continue roasting for an additional 10 minutes.

While the cauliflower is roasting, bring a large pot of salted water to a boil and cook the pasta until al dente (check the package directions), drain, return to the pot and set aside.

To make the lemon caper vinaigrette place the remaining 2 T. olive oil, lemon juice, capers, honey, mustard and red pepper flakes in a small bowl and whisk to combine. Set aside.

When the cauliflower is roasted add it to the pan with the pasta then add the lemon caper vinaigrette and toss to combine. Add half of the Parmesan cheese and toss again. Taste for seasoning (try not to impulsively shovel three forkfuls in your mouth before regaining your senses), adding more salt and pepper as needed. Serve with the remaining shredded Parmesan on top.

6 servings (400 calories each serving) according to my calculator on loseit.com

Italian Pasta Soup

Earlier this week I told you about cheesy drop biscuits and that I made them to go with soup at my mom's house. Well, my mom has graciously shared the recipe for that soup that we hope you enjoy too. My mom worked at a Middle School (where I attended; she was there when I was in 7th and 8th grade...as if that age isn’t awkward enough?!) where she met so many nice teachers and staff. In fact, she remains in touch with several of them despite being retired over 10 years. When we were eating our soup last Thursday night I asked her where she got the recipe and (surprise, surprise) it was from one of her teacher friends! This recipe is VERY versatile and forgiving; if you don't have one ingredient, just sub in another. She used ground beef but you could you sausage (I may try that sometime soon); use any veggies or beans you have on hand. This is also the perfect way to use up any stray boxes of pasta you have laying around. Throw it all in there, it's fine! If you have a reasonably stocked pantry you can whip it up at a moments' notice. Terrific for a cold night, it makes a ton and leftovers keep in the fridge or in the freezer. Invite your loved ones over for soup and hey, maybe they’ll bring the cheesy drop biscuits?

Italian Pasta Soup 

1 t. olive oil
1 lb. 93% lean ground beef (you could also use sausage!)
1 medium carrot, shredded
1/2 packet dry onion soup mix (if you have onion, dice it up and throw it in there!)
2 t. salt
1/2 t. garlic powder (if you have fresh garlic mince up a couple of cloves and throw it in there!)
1 (15 oz.) can diced tomatoes (crushed work too!)
1 (8 oz.) can tomato sauce 
1/4 t. crushed red pepper
1 t. Italian seasoning
1 1/2 t. sugar
1/2 c. water
1 (15 oz.) can beef broth (use any broth you have on hand!)
1 (15 oz.) can french style green beans, drained (any veggies work!)
1 (15 oz.) can kidney beans, drained and rinsed (any beans work!)
8 oz. small pasta (such as shells or macaroni)
Shredded Parmesan for serving, if desired

In a large soup pot heat the olive oil over medium heat. Add the ground beef, carrot, onion soup mix, salt and garlic powder and cook, stirring occasionally to break up the beef, until it is no longer pink. Add the diced tomatoes, tomato sauce, crushed red pepper, Italian seasoning, sugar, water, beef broth, green beans and kidney beans and cook, stirring occasionally, for 30-45 minutes. You may need to add water a little at a time as it evaporates. Bring the soup to a boil, add the pasta and cook until al dente (about 8-10 minutes depending on the pasta). Ladle into bowls and serve garnished with Parmesan cheese.

6 servings (373 calories each serving) according to my calculator on loseit.com

Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice

Every once in a while you make something that gives you the strong urge to shovel it in your mouth at a high rate of speed with the biggest spoon possible; no one talking to you (small talk) or at you (kids) while you're enraptured with its deliciousness. For me, this is one of those dishes. Insanely simple in preparation (I mean you cook some wild rice and roast some broccoli), this dish is bursting with flavor! The secret is jarred kimchi. You might remember my recipe for kimchi from a while back and if you've never made homemade kimchi (or are looking for a vegetarian version since most jarred varieties contain fish sauce) I encourage you to do it. However, this dish uses jarred kimchi, and it is a spectacular time to try it! If you are familiar with the five basic tastes we experience when eating food (sweet, sour, bitter, salty and umami) you probably know that umami (pronounce oo-mah-mee) is defined as "a pleasant savory taste". This dish is the very definition of umami. Wild rice cooked then tossed with a savory vinaigrette, fresh broccoli tossed with a spicy sauce then roasted to perfection all topped off with a couple of forkfuls of umami-laden (yes, it's an actual thing) kimchi! Get out the big spoon because you're gonna need it!

Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice (adapted from food52.com)

1 c. wild rice

3 c. water or vegetable broth (I used 1 can of broth and the rest water)

2 t. sesame oil

2 T. soy sauce, divided

1 t. rice wine vinegar

2 green onions, finely chopped

1 1/2 lb. broccoli crowns, cut into bite sized pieces

2 T. olive oil

1 T. hot sauce

2 cloves garlic, minced

1 (14 oz.) jar prepared kimchi 

Place the wild rice and water or broth in a medium saucepan and bring it to a boil. Reduce the heat to a simmer, cover and cook the rice for 55-60 minutes or until it is cooked through (check your package directions). In a small bowl with a tight fitting lid combine the sesame oil, 1 T. soy sauce, rice wine vinegar and green onions. Cover and shake to combine. Set aside. Once the rice is cooked, pour the mixture over it and toss to combine.

Preheat the oven to 425. Spray a jelly roll pan with cooking spray. Place the broccoli in a large bowl and add the remaining 1 T. soy sauce, olive oil, hot sauce and garlic and toss to combine. Spread the broccoli out on the prepared pan in an even layer and roast for 20 minutes, tossing halfway through the cooking time. 

When ready to serve divide the rice among 4 bowls then top with the broccoli and kimchi and serve!

4 servings (339 calories each serving) according to my calculator on loseit.com

Chocolate Espresso Cookies

Who's ready for a mid-week pick me up? I know I am! Sometimes in life you just need a really good cookie: rich and chocolatey, one part brownie with a sultry hint of coffee. If this strikes a chord in your heart (and trust me, it should) these cookies are for you.

My sister made these for our families' Christmas and I seriously could not restrain myself. Who says delicious cookies have to end at Christmas? Not me! She found this delectable recipe from a bed and breakfast in Eureka Springs, Arkansas called Heartstone Inn. They have it posted on their Facebook page.

Last weekend my husband came home from work with an empty tin, with a big-time hint that they were going through some sort of Shel’s Kitchen treat withdrawal. Either that or he needed to boost his popularity around the office, so I figured these would be perfect. But after I decided to make them, I realized I didn't have any unsweetened baking chocolate on hand. Undaunted (and with serious cookie cravings) I took to the internet in search of a substitute (Google to the rescue!) Did you know that for every ounce of unsweetened baking chocolate you can substitute three tablespoons of unsweetened cocoa powder plus one tablespoon of oil (flavorless, please) and your recipe will still come out right? I was ecstatic! The substitution worked like a charm. I always have instant coffee on hand (I like to add it to brownies every once in a while) so I used it instead of instant espresso powder which can be pricey (and also was not in my pantry). The perfect treat at the end of the day with a glass of milk or for breakfast with a cup of coffee (who, me?) you need these cookies in your life.

Chocolate Espresso Cookies (very slightly adapted from Heartstone Inn)

3 oz. unsweetened baking chocolate (No baking chocolate? No problem! Just substitute 3 T. unsweetened cocoa powder + 1 T. oil for EVERY OUNCE of baking chocolate. Stir together until smooth and carry on as usual)
2 c. semisweet chocolate chips, divided
1/2 c. unsalted butter
3 large eggs
3 t. instant espresso powder (I used instant coffee)
1 c. + 2 T. sugar
3/4 c. all purpose flour
1/2 t. baking powder
1/4 t. salt

Preheat the oven to 350. Line a baking sheet with parchment paper. In a heavy saucepan, melt unsweetened chocolate (or substitute) with 1 c. chocolate chips and butter. Stir until smooth and set aside to cool.

Beat eggs, espresso powder (or instant coffee) and sugar with an electric mixer for 1 to 2 minutes or until thick and light yellow. Beat in cooled chocolate mixture. Sift together flour, baking powder and salt, add to chocolate mixture and stir to combine using a rubber spatula. Add remaining chocolate chips and stir to combine. Chill. Drop by rounded tablespoons 2 inches apart on baking sheet. Bake 8 to 10 minutes until puffed and cracked on top. Remove from oven and cool 1 minute on baking sheet; transfer to a wire rack to cool completely.

48 cookies (89 calories each) according to my calculator on loseit.com

Latin Style Pork Chops

Old favorites are good, but occasionally it’s good to try something new and spice it up a bit. Recently I met my new friend Sazon (say what?) “say-ZAHN,” I say. Sazon is a Latin spice blend which usually consists of garlic, cumin, coriander and turmeric (to name a few). It has a very unique savory flavor (sazon means “flavor”) being full of spice without being spicy hot. There are different varieties available and I chose “Sazon Azafran” by Goya which can be found at any grocery store with a decent Hispanic foods section.

A short while ago I tried Sazon for the first time and found that I love the seasoning with pork chops and potatoes in the crock pot. The package I bought contained 8 little seasoning packets; I used two for this particular dish, one to season the pork chops and the other to season the potatoes and veggies. One thing to know is this blend does contain MSG (horrors!) so you'll want to watch your salt in this dish. I would recommend using the Sazon alone and adding salt at serving time IF you feel it's needed. Some people get all up in arms about MSG but I am not one of those people. Now that's not to say that you should be eating foods laden with MSG every day of your life, no sir. However, once in a while (can you say moderation, ladies and gentleman?) it's FINE. 

The best part about this dish is you make it in the crock pot! Yes, that's right, meat, potatoes and veggies all in one sweet little dish that you can throw together in the morning, turn on low and forget about for the day. You will come home to an amazing Latin-inspired dinner and it will cost you very little time or effort. I'd say that's reason enough to make this dish tonight! 

Latin Style Pork Chops (adapted from skinnytaste.com)

6 (4 oz.) lean pork chops
6 cloves garlic, smashed
2 packets sazon seasoning (from a 1.41 oz. box) 
1 t. ground cumin 
1/2 t. pepper
1 T. all purpose flour
2 lb. yukon gold potatoes, diced
2 red or yellow bell peppers, diced
1 (8 oz.) can tomato sauce
1/4 c. (about 18) green olives, cut in half
1/4 c. cilantro, chopped and divided
2 dried bay leaves

Rub the pork chops with the crushed garlic then season with 1 packet sazon, cumin and pepper. Sprinkle the flour over the chops and add to a 6 qt. slow cooker along with the garlic. In a large bowl mix together the potatoes, peppers, tomato sauce, olives, 2 T. cilantro, bay leaves and the remaining packet of sazon. Stir to combine then pour over the pork chops. Cook for 6-8 hours on low or 2-4 hours on high. Transfer to a serving platter, remove bay leaves and garnish with the remaining 2 T. cilantro. 

6 servings (348 calories each serving) according to my calculator on loseit.com

Cheesy Drop Biscuits

I had a light bulb moment the other day. My mom invited me and the boys over for soup but said "I don't have any bread to go with it, though." It was too stinkin' cold to go to the grocery store for bread, so I started to think how I could remedy this situation (I mean, soup without bread? That's like Lucy without Ricky or Ozzie without Harriet!) It came to me in a flash: drop biscuits! I mixed up a batch in one bowl (amen!) and carted it over to my mom's to bake!

Since we're knee deep in soup weather and that's ALL I could seem to post about last week I thought you might need this sweet little drop biscuit recipe to go with all-the-soup. You probably already have all the necessary ingredients since the recipe easily accommodates what you have on hand, and they come together in a snap. I made these with a mixture of all-purpose and white whole wheat flour because I like the lightness the all-purpose flour brings to the party and the texture contributed by the white whole wheat flour. If you were to choose just one flour I'd go with all-purpose because the white whole wheat will make these too dense like a hockey puck. No one should have to eat a hockey puck. I used a combination of mostly sharp cheddar with a sprinkling of Swiss and mozzarella cheese but any shredded cheese you have on hand will work (I cleaned out my cheese drawer after the holiday cheese rush). Mix them together, bloop them out on a well-greased sheet pan (no rolling pin necessary!) and you have a tasty little biscuit to go with soup, salad or even biscuits and gravy. A versatile vehicle that delivers those delicious carbs - one of my favorite things! I can't believe I haven't shared them before now, and for that you have my deepest apologies. Now go forth and make biscuits.

Cheesy Drop Biscuits (adapted from epicurious.com)

1 c. all purpose flour
1 1/4 c. white whole wheat flour 
2 t. sugar
3/4 t. baking soda
1 t. salt
6 T. cold unsalted butter, but into 1/2" chunks
6 oz. grated cheese (whatever you have on hand!)
1 T. dried chives (if you have fresh on hand great! You could also cut up a couple of green onions if you want.)
1 c. buttermilk (I didn't have buttermilk so I mixed 1 T. white vinegar with 1 c. 1% milk and subbed that in for the buttermilk)

Preheat the oven to 450. In a large bowl whisk together the flours, sugar, baking soda and salt. Add the butter and blend with your fingers until the mixture resembles coarse meal. Add the cheddar, chives and buttermilk and stir with a spoon or rubber spatula until combined. The mixture will be thick. Drop dough into 15 even mounds on a well greased baking sheet, flatten slightly with your hands and bake for 12 minutes. Serve warm!

15 biscuits (145 calories each) according to my calculator on loseit.com

French Onion Soup

I debated (for about 5 seconds) whether or not I should post this recipe today. I already posted two soups this week (well, one soup and one chili but same concept). However when I started looking at my list of outstanding posts all I really had were crock pot recipes (already posted one of those this week too) and pasta dishes (also posted this week). It's winter and this is how we eat, so...French onion soup it is! Plus, there is something about a good soup that just warms the cockles of your heart. What does that even mean, anyway? I looked it up on Wikipedia (the source of all truth and knowledge) and learned it means "a deep seated contentment has been generated". I'd say that's the very definition of French onion soup; let us proceed.

A good French onion soup has 4 key elements: good stock, caramelized onions, bread or croutons to float on top and most importantly, cheese. Let's take a brief moment to discuss each element. First the stock; it is widely accepted in the foodie community that stock can't possibly be good if it's not homemade. I beg to differ, dear reader. There are so many good stock options (see what I did there?) available now that I believe a boxed stock works just fine. For this soup I used Swanson's beef stock (not broth) and it turned out great but other reliable brands include Kitchen Basics or Pacific Organic. My advice is to pick a name brand, not a store brand this time and embrace the fact that boxed stock works here.

Second, let's talk caramelized onions. I covered caramelizing onion extensively in this post in December. The key is low, slow and patience. For French onion soup the caramelized onions are key so don't rush this process. I promise it will pay off when you (finally) take that first bite of soup! 

Now for the bread: to be authentically French about it (oui, oui) you need to buy a baguette, slice it into thin rounds, toast it then lightly butter before topping your soup. The cool thing is, you can buy a day old baguette for, like, 50 cents, slice it up, toast off what you need for the soup and freeze the rest of the rounds for later! If you are in a hurry (which you shouldn't be if you're making French onion soup. Did you READ my description of caramelizing onions?!) you can use croutons or forget toasting the baguette rounds, but I don't recommend it. 

Lastly, the cheese: traditionally, gruyere is used to top French onion soup. If you want to be authentic, use a good imported gruyere. If you see the price tag and it makes you want to faint (because it ain't cheap, my friends), then pick up a package of Swiss, mix it with a little Parmesan and call it good. It works and it's easier on your pocketbook. 


The most important thing to remember is, you are making what is actually a very basic and easy soup recipe. It's not rocket science, it just happens to take a little time to coax the goodness and love out of the onions. Plus, it's too cold to go outside anyway so why not invest the time inside making delicious soup for your loved ones? Let the cockles be warmed!

French Onion Soup (adapted from smittenkitchen.com)

3 T. unsalted butter
1 T. olive oil
1 1/2 lb. yellow onions, thinly sliced
2 t. salt, divided (plus additional to taste)
3 T. all purpose flour
8 c. beef stock (not broth)
1/2 c. dry vermouth (or white wine)
1 t. pepper
3 T. cognac or brandy
18 (1/4") slices baguette bread, toasted (I toasted mine on a sheet pan in the oven at 400 for about 8-10 minutes, cooled them then lightly buttered with salted butter)

2 c. (8 oz.) gruyere cheese, grated (or a mixture of swiss and Parmesan)

Place the butter and oil in a large stock pot over medium high heat and allow the butter to melt. Add the onions, toss them to coat in the oil and butter, turn the heat to low, cover and allow to steep for 15 minutes. No need to stir or worry about them. Take a break.

When the time is up remove the lid and add 1 t. of salt. Raise the heat to medium and cook the onions for 30-40 minutes, stirring frequently, until they are a deep, even brown. Do not try to rush this process or you will end up with burnt onions. Not. cool.

After the onions are caramelized sprinkle them with the flour and cook, stirring occasionally, for 3 minutes. Add the vermouth in full, then the stock a little at a time, stirring between each addition. Season with the remaining salt and pepper. Bring the soup to a simmer and simmer, partially covered, for 30-40 minutes. Taste the soup and add additional salt if needed, keeping in mind that the cheese will be slightly salty as well. Add the cognac and stir to combine.

At this point the soup can be ladled into bowls, topped with the baguette slices then cheese and served. However, if you want to serve it like they do in a restaurant, read on! You will need 6 individual oven proof soup bowls. Place the bowls on a foil lined baking sheet, ladle the soup into the bowls, top with the baguette slices, sprinkle on the cheese and bake in an oven that is preheated to 325 for 20 minutes. At the end of the 20 minutes turn on the broiler and broil the soup so the cheese gets bubbly and brown for about 2 minutes. Keep a close eye on it so the cheese doesn't burn!

6 servings (444
calories each serving) according to my calculator on loseit.com

Barbecue Turkey Chili

I have a confession to make. Sometimes I don't feel like cooking. (gasp) Yes, I know it may come as a shock to hear that someone who blogs about food gets tired of cooking but it happens. It's usually when I'm super busy or it's the holidays and I am DONE carting food to everyone and their dog's house. Yep, I get tired of cooking and I want something quick, easy and, for the love, something I can prepare with ingredients I already have on hand. This chili fits that bill and it's rich and flavorful to boot! A great twist on an old classic, this is barbecue chili because it contains barbecue sauce (hello, it's right there in the name) and smoked paprika which lends the smokiness (also right there in the name) you crave when you eat barbecue. Let's talk for a minute about smoked paprika. Smoked paprika is an extremely tasty spice but it must be used in moderation. When overused it can completely overpower your dish and give it a funky flavor. So my advice is, don't skip it and substitute regular paprika (because regular paprika lends no smokiness) but be sure you measure it because if you're anything like me you probably often use your palm to measure spices (a little trick I learned from Rachael Ray). The rest of the ingredients in this chili are pretty standard and can be mixed and matched however you like. Don't have roasted red peppers (a great addition, may I add) use extra tomatoes! Only have kidney beans? No problem! Use whatever onion you have on hand (I think I actually used green the day I made this); a touch of garlic powder if you're out of fresh; ground chicken or beef instead of turkey...you get the idea. I think I might make this again this week because I'm still feeling rather burnt out from the holiday season. Have I mentioned I haven't put my Christmas decorations away yet? Sigh.

Barbecue Turkey Chili (adapted from skinnytaste.com)

1 T. olive oil
1 small yellow onion, diced
2 garlic cloves, minced
1 t. smoked paprika
1 T. + 2 t. chili powder
1 T. cumin
1/2 t. pepper
2 t. salt
1 t. crushed red pepper
1 (19.2 oz.) package ground turkey (I used 93/7)
1 (12 oz.) jar roasted red peppers in water, drained and chopped
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed
3 c. low sodium chicken broth
1 (28 oz.) can crushed tomatoes
1/2 c. barbecue sauce
1/2 c. shredded cheese for garnish, if desired
1/2 c. chopped cilantro for garnish, if desired

Heat a large soup pot over medium heat and add the olive oil, onion and garlic. Cook until the onion is soft and translucent, about 5 minutes. Add the paprika, chili powder, cumin, pepper, salt, crushed red pepper and turkey. Cook, stirring frequently until the turkey is crumbled and cooked through, about 7-10 minutes.

Add the red peppers, beans, broth, tomatoes and barbecue sauce. Cover and cook on medium low for 20 minutes. Remove the lid, taste and add more salt if desired. Cover and cook an additional 10 minutes. Serve garnished with cheese and cilantro if desired.

8 servings (291 calories each serving) according to my calculator on loseit.com

Crock Pot Chicken Marsala

I have always loved chicken marsala. In fact, you might remember this appetizer recipe for Chicken Marsala Meatballs that I posted a couple weeks ago. Eating this dish elicits fond memories of childhood, visiting a popular Italian chain restaurant with my family and thinking it was the height of elegance to order chicken marsala. There we'd be: me, my mom and dad, my two sisters, my grandma, grandpa and uncle eating our salad and breadsticks. Out would come the holy grail of Italian food; my 9-year old self was in heaven! Chicken marsala is really quite basic, but flavor-packed due to the addition of bacon, mushrooms and of course, marsala wine. 

Fast forward a few years and you'll find me making a version of this childhood favorite in my favorite kitchen tool, the crock pot. Typically, chicken marsala is thickened with flour but I opted not to do that because I served it over egg noodles and I wanted plenty of sauce for them to soak up. If you like a thicker sauce, feel free to thicken it with flour at the end. Either way works and doesn't make a difference in the flavor (or the childhood memories). Buon appetito!

Crock Pot Chicken Marsala (adapted from momswithcrockpots.com)

4 oz. bacon

2 lb. boneless, skinless chicken breasts

16 oz. sliced mushrooms

1/2 c. dry marsala wine

1/2 c. low sodium chicken broth

1/4 c. fresh parsley, chopped

2 t. salt

1/2 t. pepper

12 oz. egg noodles, cooked according to package directions (for serving)

Chop the bacon into small pieces and brown in a small skillet over medium heat. Remove to a paper towel to drain. While the bacon cooks cut the chicken into bite sized chunks and place it in a 6 qt. slow cooker that has been sprayed with cooking spray. Add the mushrooms, wine, chicken broth, parsley, salt, pepper and bacon. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Serve over egg noodles.

6 servings (468 calories each serving) according to my calculator on loseit.com

Burrito Pie

In case you missed it the title of this recipe is burrito pie. Burritos and pie together? Come to mama(cita). As you are well aware if you follow this blog (and you must because you are reading this post) I am always looking for a way to make burritos or enchiladas without having to roll individual servings. Yes, I am that lazy...or that smart...you decide. This recipe does just that plus all elements needed for a great Mexican dinner are baked right in! Meat, tortillas, cheese, salsa, rice and beans all rolled (see what I did there?) into one lip smacking entree. Just serve it up with some chips and guac or salsa and you are good to go. Perfect for busy weeknights, potlucks or to take to friends who have just had babies this will be your new go to Mexican casserole. That is, until I post another Mexican casserole recipe. As my husband would say, O-freaking-le!

Burrito Pie (adapted from skinnyms.com)

19 oz. ground turkey (I used 93/7 - alternatively you could use ground beef or shredded chicken)
2 t. chili powder
1 t. cumin
1 t. salt
1/2 t. pepper
1 1/2 c. salsa (I used Herdez), divided
6 flour tortillas (I used La Tortilla Factory)
1 (15 oz.) can nonfat refried beans, divided
1 c. brown rice, cooked according to package directions, divided
1/2 c. cilantro, divided
1 c. reduced fat shredded cheese (cheddar or co/jack works great), divided
Light sour cream for serving, if desired

Preheat the oven to 375. Spray a 9X13 pan with cooking spray and set aside. Cook the ground turkey over medium high heat until cooked through then season with chili powder, cumin, salt and pepper. Remove from the heat and set aside. Pour 3/4 c. of the salsa into the bottom of the prepared pan and spread evenly. Add 3 of the flour tortillas, tearing as necessary to fully cover the bottom of the pan. Add 1/2 of the turkey, 1/2 the beans, 1/2 the rice, 1/2 the cilantro and 1/2 the cheese. Add the remaining salsa, spreading evenly and repeat the layers, ending with the cheese. Cover the pan tightly with foil and bake for 30 minutes. Uncover and continue cooking an additional 5 minutes or until the cheese is bubbly and browned. Let sit for 5 minutes before serving.

8 servings (276 calories each serving) according to my calculator on loseit.com

Cheddar Beer Soup

Happy new year, friends! I hope you all had a joyful holiday season and a little bit of time to relax. It's the new year so everyone is talking about salads and exercise again. Everyone but me, that is. I believe in the philosophy of "all things in moderation" so today I bring you a "moderately healthy" cheddar beer soup. This soup is so good that I made it in Omaha at my friend's house on new year's day, then again the next day at home. In Omaha we served it with sliced "everything" bread (like an "everything" bagel with sesame seeds, poppy seeds and garlic on top) and at home I served it with pretzel buns. Both were equally delicious and highly recommended for dunking. 

Now cheddar beer soup is probably not something that comes to mind when you think of healthy eating, but I assure you I have lightened this up as much as I possibly can by subbing 1% milk for the heavy cream and using light cream cheese instead of full fat. I used Tallgrass Brewing Company Pub Ale for this soup because I love the rich but mild flavor. Please, for the love of all things culinarily sound, use a decent craft beer. This soup comes together in a snap, requires minimal chopping, tastes divine AND it looks so cute in my new soup bowls! You should just go ahead and make a double batch so you don't have to make it two days in a row like I did. 

Cheddar Beer Soup (adapted from ljworld.com)

3 T. unsalted butter, divided
1 small yellow onion, finely diced
1 small red bell pepper, finely diced (any bell pepper will do)
2 garlic cloves, minced
3 T. all purpose flour
1/2 t. dried thyme
1 t. dried parlsey
1 c. wheat ale or pale ale beer
4 oz. light cream cheese
3 c. 1% milk
2 t. salt
1/2 t. pepper
1 t. hot sauce (I used Frank's)
8 oz. shredded white or yellow cheddar cheese (I have used both yellow and white and both are equally delicious)

In a medium soup pot melt 1 T. of the butter over medium heat. Add the onion, bell pepper and garlic and cook, stirring occasionally, for 5 minutes. Add the remaining butter, flour, thyme and parsley and cook over medium low heat, stirring frequently, for 5 minutes. Add the beer in small increments, mixing smooth after each addition. Cut the cream cheese into small chunks and add to the pot. Mash and stir the cream cheese until it is completely melted and the mixture is smooth. Gradually add the milk to the pot mixing smooth after each addition. Add the salt, pepper and hot sauce and heat the soup over low heat until very warm. Do not let the soup boil or get too warm or it will burn and you will be sad. Add the shredded cheese in 3 additions, stirring until smooth after each addition. Keep the soup warm over low heat until ready to serve.

5 servings (362 calories each serving) according to my calculator on loseit.com