Taco Pizza (Kristi Original)

I made this the other day when friends came over. I was pleasantly surprised at how good this tasted. Honestly I couldn't stop eating it!

Ingredients:
1 Trader Joes ready refrigerator pizza dough (found in the cooler by the meats and cheese)
1 Can Refried Beans
1 Taco Seasoning
1 Lb of Ground Beef
1/2 Can of stewed tomatoes with green chilis
8oz Shredded Cheese (I used Mexican cheese)
1 can of sliced black olives
Optional: 1 Small Can Jalapenos

Toppings:
Lettuce
Tomato
Onions
Sour Cream
More Cheese (Can there ever be too much cheese?)

Instructions:
1. Using the taco seasoning instructions, make the taco meat (taco seasoning and ground beef above)
2. Make the pizza dough according to instructions
3. Spread refried beans over the pizza crust as 'sauce'
4. Top the refried beans with taco meat, black olives, stewed tomatoes with green chilis, black olives and if you want jalapeños. Finish it off with cheese.
5. Bake the pizza according to the pizza dough instructions.
6. Once it comes out, top it with the your desired toppings and enjoy!

Crock Pot Creamy Chicken and Biscuits (Kristi Original)

Ingredients:

Adjust the quantity based on your family or the size of your crock pot.

3 potatoes cut into cubes

5-6 Sliced mushrooms

1/4-1/2 Onion finely chopped

4-5 Frozen Chicken Breasts (depending on the size, fill the crock pot to feed your family)

1 Can Campbell's Cheese Soup

1 Can Cream Chicken Soup

1-2 Cans of Large Refrigerator Biscuits

Add all of the items, except the biscuits, to the crock pot and top everything with the soup. Add a little water to the crock pot, 1/2 a can. Cook on medium heat all day. Shred the chicken and return to the crock pot. Stir. Cook the biscuits following the package instructions. Top the biscuits with the creamy chicken in the crock pot. Easy meal your family will enjoy.

Velveeta Broccoli Cheese Soup

Velveeta really makes this soup creamy, rich and delicious. After getting my kids past that there was broccoli in the soup, they really enjoyed it.

Ingredients
3 Tbsp Butter or Margarine
3 Tbsp Chopped Onion
3 Tbsp Flour
1 Can (14.5oz) Chicken Broth
1 Cup Milk
1/2 Lb (8oz) Velveeta, cut into 1/2 inch cubes (I accidently used 1 Lb, 1/2 box)
1 pkg (10oz) Frozen Chopped Broccoli, thawed and drained
(I used 1 head of fresh broccoli. I steamed it until it was very tender. Then I cut it into small pieces)

1. Melt butter into a pan and add onions. Cook until they are tender. Stir frequently.
2. Whisk in flour until blended.
3. Add broth and milk. Cook over medium heat, stirring often, until it is warm.
4. Add broccoli and Velveeta. Cook until the Velveeta is melted.

ENJOY

Cauliflower Au Gratin - Gluten Free

I still need to try this recipe. I made it and it's sitting in our freezer. We were going to bring it for Christmas celebrations that got canceled for weather. It looks so delicious!

http://lowcarbyum.com/cauliflower-au-gratin-recipe-gluten-free/

Ingredients
14.5 Can of Chicken Broth
3/4 Cup Heavy Cream
4 Cloves Minced Garlic
1/2 tsp Onion Powder
1/4 tsp Poultry Seasoning
1 tsp Xanthan Gum or low carb thickener of choice
2 Packages Frozen Cauliflower Florets or 2 fresh heads cut into florets
16 oz Grated Sharp Cheddar Cheese
8 Slices Bacon Cooked and Chopped

1. Combine broth, heavy cream, garlic, onion powder, poultry seasoning, and xanthan gum in medium saucepan.
2. Cook liquids over medium heat, stirring frequently, until thickened, remove from heat.
3. Mix the cauliflower, cheese, and sauce together in 9x13 casserole pan.
4. Sprinkle the chopped bacon on top then cover with remaining cheese.
5. Bake at 350 degrees oven for 50 min or until browned and cauliflower is tender.

Nutrition Facts

Cauliflower Au Gratin - Gluten Free

Amount Per Serving (164g)

Calories 167 Calories from Fat 109

                               % Daily Value*

Total Fat 12.1g                        19%

Saturated Fat 5.5g                     28%

Cholesterol 34mg                    11%

Sodium 1187mg                      49%

Potassium 198mg                     6%

Total Carbohydrates 4.5g       2%

Dietary Fiber 3g                      12%

Sugars 0.8g

Protein 9.6g                            19%

Vitamin A                                 4%

Vitamin C                                21%

Calcium                                   10%

Iron                                            5%

* Percent Daily Values are based on a 2000 calorie diet.

Crock Pot Cauliflower and Cheese

We made this for Christmas this year. It was really good. Who knew that you could make cauliflower so yummy? If only the childhood me had known this.

http://spicysouthernkitchen.com/crock-pot-cauliflower-cheese/

Ingredients
1 Head of Cauliflower, cut into florets
1 Can of Condensed Cheddar Soup
1 (5 ounce) can evaporated milk
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp paprika
1/4 Cup Onion finely diced
2 Cups Shredded Cheddar

1. Grease the inside of a crock pot (3-4 quart crock pot)
2. Put cauliflower in crock pot
3. Combine the rest of the ingredients in a saucepan. Cook on a medium heat, stirring constantly until the cheese is melted.
4. Pour sauce over the cauliflower
5. Cover and cook on low for 3 to 3-1/2 hours, depending on how tender you want the cauliflower.

NOTE: Do not use extra-sharp. It is too acidic and can turn grainy.

Prep Time: 5 Min
Cook Time: 3 Hours
Total Time: 3 Hours 5 Min

Philly Cheese 'Steak' Sliders - (Kristi Original)

I made this up tonight. It turned out good. Warning: I have a feeling this is NOT healthy for you, but very delicious.

Ingrediants
1 Package of Hawaiian Rolls
1 Pound of Ground Hamberger
1 Package of French Onion Soup Mix
Sliced 1 Green, Red or Yellow Pepper
Slice Onion
Sliced Mushrooms
1 Jar of Cheese Sauce (I used Tostitos Cheese Sauce)
Sliced Provolone
Butter
Garlic Butter (Land O Lakes Garlic Butter Spread)

Instructions
1. Brown the hamburger with 1/2 of the French Onion Soup Mix.
2. Cook the Pepper, Onion and Mushroom in butter with the remaining French Onion Soup Mix.
3. Keep the roles together but slice the buns in half. Remove all of the tops as 1 unit.
4. Butter the bottom buns with garlic butter
6. Add Ground Beef, Cheese Sauce, Vegetables and Cheese Slices
7. Put the top buns back on the bottom buns to form a bunch of sandwhiches
8. Melt the butter and brush it on the top of the buns

Bake at 350 degrees for 20 Min.

We dipped the sandwiches in beef broth with salt. Next time I'm going to boil beef bouillon cubes in water to make a dip. 

Baked and Breaded Eggplant (Kristi Original)

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. Sprinkle with salt and pepper. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Enjoy!

Eggplant Parmesan Rollatini (Kristi's Rendition)

I took the Eggplant Parmesan Rollatini recipe and edited it for what I had on hand. It turned out super good. Yum! A new favorite.

Ingredients
Olive Oil
1 Eggplant Sliced Horizontally. Leave the skin on.
Salt and Pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta Cheese
1/2 Tsp Ground Oregano
Italian Seasoning
Progresso Italian Style Bread Crumbs

Instructions
1. Lightly cover a cookie sheet with olive oil. I painted some on with a pastry brush. Dip each piece of eggplant in olive oil, covering both sides. Then dip the eggplant in the bread crumbs covering both sides. Place the egg plant on the cookie sheet. Do this for all of the slices of eggplant. Do not overlap the egg plants. I had to use 2 cookie sheets. **NOTE: Eggplant soaks up the olive oil. So quickly put it in the olive oil.**

2. Bake the eggplant at 450 degrees F for 12-15 minutes until it is soft and turning a golden brown. Remove from the oven and let it cool.

3. In a 9x13 pan spread out 1/2 cup of marinara sauce.

4. In a large mixing bowl whisk together the eggs, ricotta, oregano, Italian Seasoning, 1 Cup of Mozzarella, and 1/4 tsp salt and pepper.

5. Place about 3 Tbsp of the ricotta mixture on one middle of the eggplant slice and fold in half. Put it in the baking dish. Do this for all of the eggplant.

5. Top the eggplant with the remaining cup of marinara sauce and mozzarella. Sprinkle with parmesan.

6.Bake at 400 Degrees F until the cheese has been melted and the sauce is bubbling, 20-25 minutes. Let it cool for 5 minutes before serving.

Eggplant Parmesan Rollatini

www.realsimple.com/food-recipes/browse-all-recipes/eggplant-rollatini

Ingredients
4 Tbsp Olive Oil
2 Large Egg Plants (about 3 pounds total), sliced lengthwise (about 16 slices total)
kosher salt and black pepper
1-1/2 Cups Marinara Sauce
2 Large Eggs
1 15-Oz Container of Ricotta
2 Tsp Dried Oregano
2 Cups Grated Mozzarella (8 ounces)
1/2 Cup Grated Parmesan (1-1/2 Ounces)

Directions
1. Heat oven to 450 degrees F. Divide the oil between 2 rimmed baking sheets. Dividing evenly, arrange the eggplant slices in a single layer on the baking sheet and turn to coat in oil; season with 1/2 tsp salt and 1/4 tsp pepper.

2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12-15 minutes; let cool. Reduce heat to 400 degrees F.

3. Meanwhile, in the bottom of a 9-by-13 inch or some other 3-quart baking dish, spread 1/2 cup of marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and 1/4 tsp each salt and pepper.

4. Place about 3 tbsp. of the ricotta mixture on one end of a slice of eggplant, roll it up, and transfer it to the prepared baking dish. Repeat with the remaining eggplant slices and ricotta mixture.

5. Top the eggplant rolls with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with Parmesan.

6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

CSA Spicy Vegetable Surprise (Kristi Original)

I took the vegetables from my CSA Farm Share Box to create this spicy delight. I couldn't come up with a name, so I selected a boring name. :) Let me know if you have a better name. I felt this dish could be eaten plain, which is what we did. Or you could eat it in addition to egg, top this with scrambled eggs or use it in a egg burrito and add in spicy sausage.

Ingredients:
1 Clove of Crushed Garlic
Seasoning Salt to Taste
Cumin to Taste
Chili Powder to Taste
Tastefully Simple: Fiesta Party Mix to Taste
3-5 Red Potatoes Cubed (Depends on the size)
3-4 Tomatoes with no skin and diced
1/2-1/4 Onion Diced
1 Non Spicy Pepper (Green Bell, Red Bell..etc)
Jalapeno - As much ask you like for spice, diced
1/2 Cup of Water

Cook the potatoes in the microwave. Then dice them and add them to the pan that has been sprayed with non-stick spray. Simmer all of the ingredients, except water, together at a low boil. When the mix starts to thicken up, add water to keep it from burning in the pan. Serve when all of the ingredients are fully cooked.

Farm Fresh Salsa (Kristi Original)

We signed up for a CSA Farm Share Box this year. It has been a lot of fun getting a variety of vegetables. This week I made fresh salsa with the vegetables in my box.

Ingredients:
3 Tomatoes
1/4 Onion
2 Jalapenos (As many as you like for heat)
1 Clove of Garlic Crushed
Sea Salt to Taste
Cumin to Taste
1 Ear of Raw Corn (Remove the corn from the cob)
Fresh Cilantro to Taste

Put all of the ingrediants in the food processor. Once it is ground up enjoy on chips or on food.

Note:
I used the whole jalapeno, seeds and all
The salsa will get more flavorful the second day when the flavors mix together.

Bacon and Cheese Green Beans (Kristi Original)

Ingredients
1. Fresh Garden Green Beans
2. Butter
3. 1 Garlic Clove Minced or Crushed
4. Seasoning Salt
5. Crushed Cashews
6. Shredded Cheese
7. Crumbled Bacon

1. Put water in a pan, add steaming basket and bring water to a boil
2. Add green beans and cook until tender, about 5 minutes
3. Add to serving bowl and mix with the rest of the ingredients and serve

Beets

You can make fresh beets on the stove or in the crock pot. They are easy, but they take a long time to cook, similar to a potato.

Preparing the Beet
Cut the stems off of the beets. If you leave 2 inches of steam at the top and bottom of the beet, it will prevent the red from going into the water. (You can eat the leave in a salad or steam them. They are nutritious.)

COOKING THE BEETS
Crock Pot
1. Fill the crock pot with water, salt to taste and at least a tsp of vinegar
2. Add the beets.
3. Cook on Low all day

Stove
1. Fill the pan with water, salt to taste and at least a tsp of vinegar
2. Add beets.
3. Boil on a medium heat 30-60 minutes, until the beets are tender and done

SERVING THE BEETS
1. Remove the beets from the pan or crock pot and run under cold water until you can touch them.
2. Remove the skin by sliding it off of the beats.
3. Cut up the beets and serve. Add additional seasoning, butter or whatever you enjoy. Some ideas are melted butter, salt, pepper, basil, savory, caraway seeds, minced chives, minced parsley.

Sauteed Cabbage

Ingredients
Cabbage
Butter
Salt
Pepper

1. Chop up the cabbage as finely as possible, similar to coleslaw
2. Heat butter in the pan and sauté the cabbage in the butter and season with salt and pepper.
3. Sauté for 10-15 minutes stirring occasionally. When the cabbage is tender and begins to brown it is ready to eat.

Option: Cook in oil instead of butter to make this a vegan recipe.

Roasted Broccoli (Kristi Original)

Ingredients
Fresh Broccoli Florets cut to bite sizes
Olive Oil
Progresso Italian Bread Crumbs
Shredded Cheese - Parmesan or Cheddar
Salt
Garlic
Pepper

Preheat Oven to 425 Degrees

1. Mix Broccoli with all ingredients above
2. Evenly spread on baking sheet
3. Bake for 10 Minutes or until done

Note: Make this recipe without cheese to make it vegan.

Cheddar Potatoe Soup with Vegetables (Kristi Original)

1 Package of Bear Creek Cheddar Potato Soup
1 Zucchini - Diced/Cubed
1 Summer Squash - Diced/Cubed
3 Mushrooms - Sliced
3 Red Potatoes (or other Potatoes) - Cubed
1/4-1/2 Onion - Finely Chopped
Carrots - Finely Chopped
Shredded Cheese (I used cheddar)

1. Mix the Bear Creek Soup with water amount from the package (8 cups?)
2. Put the soup in the crock pot and stir in the vegetables
3. Cook on high for 2-1/2 or 3 hours (I will try out low setting later for a longer period of time)
4. Serve the soup with cheese sprinkled on top

Kale Chips

I decided to get a CSA Farm Share box this year. Every week I get a box full of locally grown vegetables and need to figure out how to cook with them. Recently I got Kale, I believe it was dinosaur Kale. I made Kale Chips for my vegan parents.

1 Bunch of Kale - cleaned, dried and ripped/cut up leaves into chip size pieces (Removed inner stems)
1 Tbsp of olive oil (or another oil if you have it, I may have used more oil)
1 Tbsp sherry vinegar, cooking vinegar or wine
1 Seasoning Salt to Taste
Any other seasoning that you would like on your chips - I used cayenne pepper and garlic

Preheat Oven to 300 Degrees

1. Mix all ingredients in a zip lock bag until the kale is covered with oil and seasoning.
2. Spread the kale evenly on a baking sheet.
3. Roast in the oven about 35 minutes until the chips are crisp.

www.allrecipes.com/recipe/214784/kale-chips/

Farmers Market Spaghetti Sauce (Kristi Original)

I went to the farmer's market last weekend and got a bunch of produce. I'm having a hard time getting my little boys to eat ANY vegetables. Therefore I created this sneaky spaghetti sauce to get the boys to eat more vegetables AND to use up my farmer's market produce.

Ingredients
1 Bell Pepper
5-6 Mushrooms
2 Tomatoes
1/4 Red Onion
1 Zucchini
1 Jar Marinara Sauce (I used Trader Joe's Garlic Marinara)

Seasoning to Taste - A shake or 2 of each
Sea Salt
Oregano Flakes
Italian Seasoning
Garlic Powder

Optional
Meat Balls
Shredded Cheese (Cheddar, etc)

Cut up the vegetables. Set aside a little of each to have as chunks in the spaghetti sauce. (Reserve 1/4 pepper, 3 Mushrooms, and 1/4 Zucchini.) Put the remaining vegetables, tomato sauce and seasonings in the blender. Blend, Taste and Adjust as necessary.

Saute the vegetables you set aside until they are cooked. Cook the meat balls. Combine the vegetables, meat balls and the mix from the blender. Cook until it is warm or simmering. Serve over noodles and top with shredded cheese.

Minnesota Farmers Market - Meal Ideas

At the end of the summer I went to several Minnesota Farmers Markets and loaded up on veggies. Then I had to decide what to do with all that produce. I wanted to make a quick list of all the things I made so I could remember for next year. Please add in the comments if you have any additional ideas. :)

Items Purchased
Corn
Tomatoes
Squash
Peppers
Onions
Potatoes
Zucchini
Yellow Summer Squash
Green Beans
Cauliflower
Carrots
Lettuce
Spinach
Cucumbers
Fresh Seasoning
Strawberries
Apples
Cantaloupe
Fresh Meat
Local Maple Syrup


Meals Made

• Gazpacho (On Blog)
• Shish-ka-bobs
• Steak, Potatoes, Green Beans, Salad and Fruit
• Homemade Tomato Sauce
• Squash Soup (On Blog)
• Roasted Cauliflower (On Blog - Yummy Cauliflower)
• Breakfast with pancakes and french toast topped with strawberries and local maple syrup. Served with a side of fried potatoes/onions/squash and eggs
• Tacos (Taco Seasoning on Blog)
• Zucchini Pizzas (On Blog)
• Fruit Salad
• Fruit and Vegetable Smoothies
• Salsa
• Guacamole
• Chili - Loaded with lots of extra veggies 

Zucchini Pizza (Kristi Original)

I currently have gestational diabetes and I'm always looking for low carb meals. A friend mentioned using zucchini instead of bread to make pizzas. I was pleasantly surprised by the results.

Zucchini - Cut off the ends and split it in half the long way
Salt
Garlic
Basil
Tomato Sauce (Sockarooni by Newman's Own)
Toppings
Cheese

Sprinkle the zucchini with the salt, garlic, and basil. Top with the tomato sauce and the seasonings of your choice (I used onion, black olives, tomato, and pepperoni). Place in the oven on a cookie sheet at 350 degrees for 25-30 minutes. Take it out of the oven, top with cheese and cook longer  until the cheese is melted (5-10 minutes). Yum!