Bread Machine Butter Rolls

I made these last night and they were so yummy. Husband and I ate 3 a piece.

Ingredients:
1/2 c warm milk
2 Tb butter
1/4 c sugar
1 egg
1/2 tsp salt
1 c bread flour
1 c whole wheat flour
1 tsp yeast

Preparation:
1. Add all ingredients and set machine for dough cycle.
2. Grease 8 in baking pan.
3. After cycle completes, remove dough and shape into balls. I shaped into 9 balls.
4. Let rise for at least 1 hour (I did 2.5 hours).
5. Bake at 350 until golden brown, about 15 minutes.

Double Potato Vegetable Soup

I love the cinnamon in this - it goes so well with the sweet potatoes. This is better the 2nd day.

Ingredients
1 teaspoon olive oil
2 slices bacon, chopped (could omit to make vegan)
1 cup chopped onion
3 garlic cloves, minced
2 cups cubed peeled sweet potato
2 cups diced unpeeled red potato
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1 can (14.5oz) diced tomatoes, mostly drained
3 cups vegetable broth
4 cups chopped kale
1 (15.5-ounce) can navy beans, rinsed and drained

Preparation
1. Heat oil in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes.
2. Add onion and garlic; sauté 3 minutes. Add potatoes through thyme, stirring to combine; cook 4-5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.
3. Stir in broth; bring to a boil. Reduce heat.
4. Add kale and simmer 25 minutes.
5. Add beans; simmer 5 minutes

Baked Potato Soup

Modified from Cooking Light. I usually bake and mash the potatoes early in the day, so that the soup prep comes together quickly in the evening.


Ingredients

2.5-3 lb baking potatoes
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1/2 cup reduced-fat shredded extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup chopped green onions

For topping:
1/2 c shredded cheese
bacon slices, cooked and crumbled
1/2 c sliced green onion


Preparation
1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes (I leave about a quarter of the peel on for extra fiber); coarsely mash.
3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes).
4. Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
5. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
6. Top with sliced green onions, shredded cheese and crumbled bacon.

Penne with Rosemary Tomato Cream Sauce

Not too healthy, but oh so yummy!

Ingredients:
1 28oz can whole tomatoes
2 Tb olive oil
2 cloves garlic, chopped
1/3 c heavy cream
1/4 c shredded Parmesan cheese
1 Tb butter
1 sprig rosemary, chopped finely

1 lb penne, cooked

Directions:
1. Slightly puree tomatoes and juice (I use my immersion blender)
2. Heat oil and saute garlic and rosemary for 1-2 minutes.
3. Add tomatoes and cook until thickened.
4. Add cream and cook over low heat until sauce is thick enough to coat pasta.
5. Add cooked pasta to sauce and stir in butter and cheese.

Quick Black-Bean Tortilla Soup

I threw this together last Sunday before church and let it stay warm in the crockpot until we got home.

Ingredients
1/2 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, chopped
1 can black beans, drained
1 can diced tomatoes
1 cup frozen corn
1 can broth (or water)
handful of chopped cilantro (to taste)

Directions:
1. Saute onion, garlic and bell pepper in oil until fragrant.
2. Add all other ingredients and bring to a boil
3. Simmer 10-15 minutes

Serve with tortilla chips and sour cream.

Chicken with Orzo

Ingredients:

4 skinned, boned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter
1.5 cup chopped green onions
1 cup diced carrot
1 cup diced ham
4 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
1 cup Chardonnay or other dry white wine
2/3 cup whipping cream
3 cups hot cooked orzo (about 1 1/2 cups uncooked)

Preparation
1. Sprinkle chicken with salt and pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan.
3. Add onions, carrot, ham, and garlic to pan; sauté 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done.
4. Remove chicken from pan with a slotted spoon; keep warm. Add whipping cream; cook, uncovered, over medium heat 8 minutes.

Black-Eyed Pea and Sausage Stew

Good way to make a little meat go a long way.

Ingredients:
4 cups cooked black-eyed peas
1/2 pkg of sausage (8 oz), chopped
2 cups chopped carrots
4 cloves garlic, chopped
1/2 c uncooked wheat berries
2 cups water
4 cups broth
2 cups chopped fresh spinach

Directions:
1. Mix all ingredients except spinach in crock-pot.
2. Cover and cook on low for 8-9 hours or until wheat berries are tender.
3. Stir in spinach, cover and cook 15 minutes more.