Taco Soup

1 lb lean ground beef (using lean doesn't have as much grease)

1 onion, diced

3 cloves garlic, minced

1 Tbsp chili powder

2 tsp paprika

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

¼ cayenne pepper

2 cups chicken broth

2 cups beef broth

2 cans diced tomatoes, fire roasted brand, not drained

1 can pinto beans, drained and rinsed

1 can black beans, drained and rinsed

1 can (7 oz) diced green chilies

1 can corn or 1 cup frozen corn

Toppings

sour cream

shredded cheese

chips

cilantro

Cook the ground beef and onion in a large pot until onions are soft and meat is browned, about 7 minutes. Drain and remove any grease. Add garlic and cook for 60 seconds. Add seasonings or (instead just add (1 oz) taco seasoning, McCormick brand. )

Cook for 25 to 30 minutes. Serve with toppings.

Crock Pot Healthy Beef Stew

2 lbs stew meat

1 diced onion

3 stalks celery chopped

16 oz bag baby carrots

3 russet potatoes, peeled and diced

½ tsp black pepper

1 Tbsp salt

1 tsp paprika

2 tsp minced garlic

1 tsp Worchershire sauce

1 (15 oz) can green peas, undrained

1 cup beef stock

1 bay leaf

Spray crock pot with noncooking spray. Add all ingredients and mix together. Before closing the lid place bay leaf on top. Set crock pot on low for 10-12 hours. Before serving remove the bay leaf. Serve with rolls.

Mushroom Zucchini Lasagna Rolls

4 large zucchini thinly sliced lengthwise

1 Tbsp olive oil for brushing + 1 additional Tbsp for sauteing

1 small sweet yellow onion, finely diced

2 fresh garlic cloves, minced

8 oz fresh mushrooms, chopped well

1 tsp dry Italian seasonings

16 oz marinara sauce

salt and pepper to taste

1/3 cup organic ricotta

1 egg

¼ grated Parmesan cheese

handful of fresh parsley, finely chopped

½ cu shredded mozzarella cheese

1. Preheat your oven to 375 degrees, line a baking tray with parchment paper.
2. Lay out the zucchini strips on a large cutting board, lightly sprinkle with salt and pepper and very lightly brush with 1 Tbsp of oil.
3. Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
4. Meanwhile add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minutes, until fragrant.
5. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
6. Stir in ¾ of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
7. In a medium bowl add ricotta, Parmesan cheese, the egg and a tiny pinch of salt and pepper, and parsley. Stir well to combine everything.
8. Use a 9x13 casserole dish and spread remaining marinara sauce on the bottom.
9. To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top. . Then a spoonful of mushroom sauce mix.
10. Carefully roll up each zucchini after filling and place in the prepared baking dish Repeat with the remaining slices.
11. Pour any remaining mushroom marinara sauce over top.
12. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
13. Serve immediately

Fluffy Buttermilk Pancakes

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 Tbsp granulated sugar

2 cups buttermilk

2 large eggs, lightly beaten

1 tsp vanilla extract, optional

¼ cup chocolate chips, optional

1. Whisk together the dry ingredients in a large bowl.
2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Add chocolate chips. Some small lumps area okay. Don't over mix.
3. Let pancake batter rest for 10 minutes.
4. Heat a large skillet or griddle over medium high heat.
5. Spray with non-stick spray or brush with butter or oil
6. Ladle 1/3 – ½ cup batter onto the griddle for each pancake.
7. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
8. Serve with butter and syrup.

Rocky Road Brownie Bars

yield: 15-18 bars

¾ cup butter (1 ½ sticks)

1 ½ cups granulated sugar

4 eggs

1 cup flour

¼ cup cocoa

½ tsp baking powder

½ tsp salt

2 cups miniature marshmallows

1 cup chocolate chips

½ cup chopped pecans or walnuts

Preheat oven to 350 degrees. Cream butter and sugar; beat in eggs. Combine and thoroughly mix flour, cocoa, baking powder and salt; beat into creamed mixture. Fold in marshmallows, chocolate chips, and nuts. Spread into 13x9 inch baking pan. Bake 35-40 minutes, or until firmly set in center. Cool before cutting into bars. Store brownie bars in a tightly sealed container.

Peanut Butter Cookies

(only 5 ingredients)

1 cup creamy peanut buttermilk

1/2 cup granulated sugar

½ cup brown sugar

1 large egg

1 tsp vanilla extract

1. Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the peanut butter, white sugar, and brown sugar together on high until creamy and smooth, 2-3 minutes. Add the egg and vanilla and mix until combined.
3. Using a heaping tablespoon, spoon the dough and roll into 1 ¼ inch balls. Place on prepared cookie sheet and place approximately 2-3 inches apart. Use a fork to press the cookies down, creating a cross-hatch pattern.
4. Bake in the preheated oven for about 8 minutes.
5. Allow cookies to finish cooling completely on baking sheet before removing. Store in an airtight container.

Stuffed Bell Peppers

Prep Time: 20 minutes    Cook Time: 1 hour    Total Time: 1 hour 20 minutes

6 bell peppers , any color, or a combination or colors

2 tsp olive oil

1 ½ lbs ground beef

½ cup onion, finely chopped

2 tsp garlic, minced

1 ½ cups cooked white rice

salt and pepper , to taste

15 oz can tomato sauce

½ tsp Italian seasoning

1 ½ cups mozzarella cheese, shredded, divided use

2 Tbsp parsley, chopped

cooking spray

1. Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
2. Slice the tops off the peppers and remove the ribs and seeds inside.
3. Place the peppers cut side down in the baking dish. Add 1 ½ cups of water to the dish.
4. Cover the dish with foil and bake for 25 minutes.
5. While the peppers are cooking, prepare the filling. Heat the olive oil in a large pan over medium heat.
6. Add the ground beef and season with salt and pepper.
7. Cook for 5-6 minutes, breaking up the meat until cooked through.
8. Add the onion to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds. Add the rice, tomato sauce and Italian seasoning . Stir to combine. Stir in ½ cup cheese and salt and pepper to taste.
9. Remove the peppers from the oven and drain off the water. Turn the peppers over and fill each one with the beef mixture.
10. Top each pepper with the remaining cheese. Cover and bake for 20 minutes. Uncover and bake for another 10 minutes or until cheese is melted and browned and peppers are tender.
11. Sprinkle with parsley, Serve.

Delicious Oatmeal Raisin Cookies

1 ½ cups all-purpose flour

1 tsp ground cinnamon

½ tsp baking soda

½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened slightly should still be somewhat cold and firm

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

1 ½ tsp vanilla extract

3 cups rolled old fashioned oats, not quick oats

1 cup raisins

1 cup chopped walnuts or pecans

1. Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
2. In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder for 20 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
4. Mix in one egg, then blend in second egg and vanilla.
5. Add flour mixture and mix just until combined then mix in oats, raisins and nuts.
6. Scoop dough out and shape into 1 ½ inch balls, transfer to prepared baking sheet fitting 12 per sheet and spacing 2 inches apart.
7. Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12-14 minutes.
8. Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
9. Store in and airtight container at room temperature.

Chicken Zucchini Casserole

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes

1 (6 oz) package chicken stuffing mix

½ cup butter, melted

4 medium zucchini, diced

3 boneless skinless chicken breasts, cooked and cubed

1 (10.75 oz) can cream of chicken soup

½ onion, diced

½ cup sour cream

1. Preheat oven to 350 degrees.
2. In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for topping.
3. Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
4. Spread zucchini mixture in an even layer in a 9x13 inch glass pan sprayed with nonstick cooking spray.
5. Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

Peanut Butter Fruit Dip

1 cup Greek Yogurt

¼ cup creamy Peanut Butter

1 Tbsp raw honey, or to taste

1 tsp vanilla extract

Add all ingredients to a bowl and whisk until smooth. Serve with fruit (recommended bananas, apples, raspberries or strawberries).

Use tooth picks to eat this. Store in refrigerator in an airtight container for up to 4 day.

Old Fashioned Beef Stroganoff

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

1 Tbsp olive oil

2 lbs beef sirloin steak, sliced into thin strips

¼ cup all-purpose flour

1 lb egg noodles

1 medium white onion, sliced

8 oz sliced mushrooms

¼ cup salted butter

3 cups beef broth

2 Tbsp Worcestershire sauce

1 cup sour cream

1 Tbsp dijon mustard

salt and pepper, to taste

1. Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
2. Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
3. Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
4. Return onions and mushrooms to the skillet. Pout in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
5. Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

- Beef Stroganoff can be served over egg noodles, mashed potatoes, or rice.

Best Ever Bran Muffins

1 ½ cups 100% all bran cereal

1 cup buttermilk

1/3 cup coconut oil, melted

1 large egg

2/3 cup brown sugar

½ tsp vanilla extract

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1. Preheat oven to 450 degrees. Lightly spray a muffin pan with nonstick spray or line with paper cups.
2. In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.
3. Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baling soda, baking powder and slat. Stir thoroughly. This mixture will be very thick.
4. Divide the batter equally among the 12 muffin cups, filling almost all the way full.
5. Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack.

Garlic Butter Roasted Brussel Sprouts

2 lbs brussel sprouts, trimmed ad halved
1/4 melted butter
2 Tbsp olive oil
4 cloves whole garlic
1/4 tsp black pepper
1/2 tsp salt
1/4 cup freshly grated Parmesan cheese

1.  Preheat oven to 475 degrees.

2.  Trim and halve brussel sprouts and transfer to a large mixing bowl. Roughly cut the garlic cloves into 4 to 5 pieces each and add to mixing bowl.

3.  Drizzle with melted butter and olive oil.  Season with salt and pepper and toss to combine.

4.  Spread the brussel sprouts out in a single layer on a 4-sided baking sheet.

5.  Roast in the preheated oven until sprouts are tender, about 20-25 minutes until brussel sprouts are tender..

6.  During the last 5 minutes of roasting, sprinkle on Parmesan cheese.  Serve hot.

Crescent Roll Veggie Pizza

2 tubes of refrigerator crescent rolls

1 8oz package of cream cheese, softened

3 Tbsp sour cream

1 envelope of dry ranch salad dressing mix

¼ cup of fresh dill, chopped small

1 small head of broccoli

3 large carrots

1 red bell pepper

1 yellow bell pepper

1 English cucumber

1. Preheat the oven to 350 degrees as directed on the crescent roll package instructions.
2. Spread crescent roll across the cookie sheet, covering the cookie sheet and sealing the cuts between each of the rolls
3. Bake according to crescent roll package instructions.
4. Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel and leave on the countertop overnight)
5. In a medium-sized bowl, add softened cream cheese sour cream, ranch dip and fresh dill; stir until fully mixed.
6. Chop all veggies very small and toss them all together in a bowl.

To assemble the pizza:

1. Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
2. Add chopped mixed veggies.
3. Cut into equal squares and serve.

Chicken and Broccoli Casserole

Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes

4 cups fresh broccoli, chopped

3 boneless skinless chicken breasts, cooked and cubed

1 (10.5oz) can cream of chicken soup

½ cup sour cream

1 tsp lemon juice

½ tsp curry powder

¾ cup shredded sharp cheddar cheese

½ cup soft bread crumbs

2 Tbsp butter, melted

1. Preheat oven to 350 degrees.
2. Cook broccoli in boiling salted water until tender, then drain.
3. In a small bowl mix together cream of chicken soup, sour cream, lemon juice and curry. Set aside.
4. In a 9x13 greased baking dish add broccoli and chicken.
5. Pour soup mixture over top and mix together.
6. Sprinkle with grated cheese. Combine bread crumbs with butter and sprinkle on top.
7. Bake for 25-30 minutes.

Cowboy Casserole

1 lb lean ground beef or turkey

½ onion

can of corn or green beans

can of cream of mushroom soup

¼ cup sour cream

1 cup shredded cheese

½ cup milk

½ tsp garlic powder

½ tsp onion powder

bag of frozen tater tots

Brown ground beef and onion together. Add corn, cream of mushroom soup, sour cream, shredded cheese, milk and seasonings. Mix together well. Spread in the bottom of a 9x13 pan. Add tater tots on top. Bake in a 375 degree oven for 25-30 minutes. Can freeze for up to 30 days.

Oven Baked Chicken Taco's

12 hard taco shells

2 1/2 cups cooked chicken

1 cup shredded cheese

1 cup salsa

1 pkg low sodium taco seasonings

1 can black beans, rinse and drain

olives, sour cream, avocados, shredded lettuce, for toppings

Preheat oven to 400 degrees. Mix together all ingredients and fill 12 taco shells evenly in a 9x13 pan. Bake for 10 minutes. Add toppings, olives, avocados, shredded lettuce and sour cream.

Ground Beef Tomato Macaroni Soup

1 lb ground beef

1 onion, diced

3 tsp minced garlic

2 tsp salt

¼ tsp pepper

1 tsp oregano

1 Tbsp basil, dried

1 14 oz diced tomatoes, drained (basil or Italian flavored)

1 jar marinara sauce

4 cups chicken stock

1 ½ cup elbow macaroni noodles

4 oz cream cheese

Cook onions and ground beef together until browned. Add seasonings, diced tomatoes, marinara sauce and chicken stock. Stir together and simmer for 10 minutes on medium heat. Add macaroni and cream cheese and simmer for another 10 minutes.

Easy Potato Soup

1 bag frozen southern style hash browns
1 can cream of chicken soup
1 28 oz chicken broth
onion (or the powder)
salt and pepper
8 oz cream cheese
cheese, bacon, chives (for toppings)

Crock pot for a few hours.  30-45 minutes before serving add 8 oz cream cheese.  Top with cheese, bacon chives  (optional)  Serve with corn bread.

Slow Cooker Healthy King Ranch Chicken Soup

Prep Time: 20 minutes Cook Time: 4 hours Total Time: 4 hour 20 minutes

Serves: 6

4 Tbsp butter

2 cloves garlic, minced

¼ cup whole wheat flour

4 cups low-sodium chicken broth

4 tsp chili powder

1 Tbsp cumin

1 Tbsp garlic powder

1 tsp salt

ground black pepper (to taste)

4 boneless skinless chicken breasts

1 (10 oz) can diced tomatoes with green chiles

1 jalapeno pepper (minced; seeded if you would prefer less heat)

1 green bell pepper, diced

1 red bell pepper, diced

1 onion, diced

2 cups shredded cheddar cheese

1 (10 oz) package tortilla chips

¼ cup cilantro, chopped

1. In a saucepan over medium heat, melt the butter. Add in the garlic and stir for about 1 minute. Whisk in the flour (whisking continually for 1 minute so that it does not burn).
2. Slowing pour in the chicken broth, whisking as you pour it in, and stir for a few minutes until the sauce has thickened up.
3. Remove the saucepan from the heat, and stir in the seasonings (chili powder, cumin, garlic powder, salt, and black pepper). Set the sauce aside for a minute.
4. Spray the slow cooker with non-stick cooking spray. Place the chicken breasts in the bottom of the slow cooker. Top them with the diced tomatoes, jalapeno, bell peppers, and onion. Pour the sauce over the top.
5. Cover the slow cooker with the lid and cook on low for 4 to 6 hours (or high for 2-3 hours), making sure to not overcook the chicken.
6. Transfer the chicken to a cutting board and stir the cheese into the slow cooker.
7. Using 2 forks shred the chicken and add it back into the slow cooker, stirring everything together. Let the slow cooker cook on low heat for 15 minutes, allowing the cheese to melt.
8. Serve topped with crushed tortilla chips and fresh cilantro, if desired

Broccoli Fritters

1 lb organic broccoli florets (from 1 large head broccoli)

2 large eggs

¼ cup oat flour, or ground oats

1 fresh garlic clove, minced

4 green onions, green parts only, chopped small

sea salt and pepper, to taste, about ¼ tsp each

2-3 Tbsp avocado oil, or olive oil

1. Bring 1 inch of water to boil in a medium pot with a steamer basket.
2. Add broccoli florets, cover and steam for 4-5 minutes. Once it's for-tender (don't allow to overcook), remove from heat, then let cool.
3. Transfer broccoli florets onto a cutting board, and using a sharp knife, cut broccoli into very small pieces.
4. Add the chopped broccoli to a large bowl, together with the raw eggs, oat flour, garlic, and green onions. Season with sea salt and pepper to taste and stir until well combined.
5. Heat about 1 Tbsp of oil in a large nonstick pan over medium heat.
6. Take about a large-ish spoonful of your broccoli mixture (a slightly overflowing Tbsp full), then flatten it between palms and place it into the pan.
7. Repeat the process and cook about 4 fritters in each batch.
8. Drizzle the pan with a touch more of oil in between each batch.
9. Cook the fritters for 3-4 minutes, flipping them once in between.
10. Serve warm with plain Greek yogurt, no-sugar-added ketchup, or homemade dip of choice such as Tzatziki sauce.
    
    Makes 12 fritters

Weight Loss Vegetable Soup

Prep Time: 10 minutes Cook Time: 18 minutes Total Time: 28 minutes

Servings: 14

1 small onion, diced

2 cloves garlic, minced

1 cup diced carrots

4 cups chopped cabbage, approx. ¼ head of cabbage

1 cup green beans, 1” pieces

2 whole bell peppers, chopped

1 can 28oz low sodium diced tomatoes

6 cups low sodium beef broth

2 Tbsp tomato paste

2 bay leaves

½ tsp each thyme & basil

pepper to taste

2 cups broccoli florets

2 cups sliced zucchini

1. In a large pot cook onion & garlic over medium heat until slightly softened.
2. Add carrots, cabbage & green beans and cook an additional 5 minutes.
3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.
4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.
5. Remove bay leaves before serving.

Game Day Stew

2-3 lbs stew meat

2 Tbsp olive oil

4-6 carrots, diced

4-6 potatoes, diced

2 (1 oz) packages dried soup mix, such as Lipton's Onion

1 (26 oz) can cream of mushroom soup

1 (10.75 oz) can condensed cream of mushroom soup

1 tsp salt

½ tsp pepper

1/2 – 1 cup water

Preheat oven to 225 to 300 degrees. Brown stew meat in oil. Add remaining ingredients, except water; mix together. Bake 5 to 6 hours in heavy covered cast iron pan (or a slow cooker) add water, as needed, for desired consistency. Makes 25 servings.

Recipe from: BYU Coach Lavell Edwards wife (Tailgate recipe)

Chicken Cordon Bleu Soup

Serves approx. 4. Makes approx. 3 quarts of soup. This recipe can be doubled easily.

2 Tbsp butter

2-3 garlic cloves, chopped

½ chopped onion

¼ cup flour

2 1/2 cups milk (I used skim and it was fine)

14 oz chicken broth

salt and pepper to taste

4 medium baking potatoes, baked

1 cup shredded Swiss cheese

1 cup shredded chicken, cooked

1 cup diced cooked ham

Wash and dry your potatoes. Pierce the skin with a fork and microwave for 5 minutes. Rotate them and cook for another 5 minutes or until done.

In the meantime: In a large stock pot, melt the butter. Add the garlic and onion and let cook until browned, stirring frequently. Do not let the garlic burn, or it will get bitter!

Add the flour to the pan and whisk together. Let the mixture cook for 1 minute. Slowly add milk a little at a time while whisking constantly. The only lumps you want are the onions. Add the chicken broth and whisk well. Bring soup to a simmer and heat until thickened, about 5 minutes.

While your soup is thickening, cut the potatoes in half length-wise and either scoop the flesh out or peel the skin off. Cut or mash into small pieces. Get your chicken and ham ready and shred your cheese.

Turn the heat to medium-low and add the potatoes. Sprinkle the soup with salt and pepper. Remember that potatoes absorb salt, so you might want to add a little more than you think you need. Taste as you go.

Add the Swiss cheese, chicken, and ham. Warm through and serve hot.

To eat leftovers, you might have to add some more milk or chicken broth to reheat. Enjoy!