Monthly Archives: February 2013

Baked Potato Soup

1 tsp olive oil
3 cloves garlic, chopped
5 cups Yukon Gold potatoes, chopped into 1/2 inch cubes
1 large onion, chopped
3 (14 oz.) cans chicken broth
1 tbsp butter
2 tsp salt
1 tsp ground pepper
1 cup half and half
4 oz sharp cheddar cheese, shredded
1 (8 oz) container sour cream (optional)

Sautee onions and garlic in butter and olive oil. Combine sauteed onions, potatoes, chicken broth, salt, and pepper in 5qt slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potatoes are tender. Mash mixture until potatoes coarsely chopped and soup is slightly thickened, stir in half and half and cheese. Top with sour cream and sprinkle with more cheddar cheese before serving if desired.

Makes 12 cups.

Spaghetti with Meatballs

Sauce:
2 cans tomato sauce
1 small can tomato paste
1 can whole tomatoes, chopped
1 bell pepper, chopped fine
1 small onion, chopped fine
2 tsp basil
2 tsp oregano
2 tsp salt
1/4 tsp black pepper
2 tsp honey
whole wheat thin spaghetti noodles

Meatballs
1 1/2 lbs ground beef
1 cup bread crumbs
1/2 cup chopped sweet onion
1 tsp salt
1/2 tsp garlic powder
1 egg 2/3 cup skim milk

Sautee peppers and onions in a little water until tender. Drain. Mix all ingredients through honey and stir till well mixed. Bring to slight boil and cook on medium to low heat for 30 minutes. You can save half the sauce for next week’s dinners: just cool, place in freezer bag, pop in freezer.

In large bowl, mix meatball ingredients together, mixing well with your hands. Form into 50 meatballs and place on two ungreased cookie sheets. bake at 350 degrees for 20 minutes, or until brown. Cool. Put 25 meatballs into thawed spaghetti sauce and simmer for 20 minutes or until hot.

Cook spaghetti noodles in water, adding 1/2 tsp olive oil to water. Bring to a boil and cook 8 minutes or until tender; drain. Serve with sauce and meatballs.

Spinach Asiago Quiche

1 1/4 cups Bisquik baking mix
2 eggs
14 oz milk
1 1/2 tsp salt
pinch white pepper
12 oz frozen chopped spinach, defrosted
1 Tbsp olive oil
1/4 cup diced yellow onion
1 tsp salt
1/8 tsp ground nutmeg
3/4 cup Asiago cheese, grated

Blend eggs and milk with seasoning. Add Bisquik and whip until smooth (use a wire whip or stick blender). Set aside. Squeeze excess moisture from spinach. Sautee onions in 1 tbsp olive oil. Mix together spinach, sauteed onions, seasoning, and Asiago. Distribute spinach mix evenly in sprayed 9″ pie tin. Pour egg mixture over spinach. Bake at 350F for 30 minutes or until done.

Granola

4 cups oats
1/2 cup wheat germ*
1/2 cup coconut
1/2 cup almond pieces
1/2 cup walnut pieces
1/2 cup sunflower seeds
1 teaspoon vanilla
1/2 cup olive oil
1/8 cup water
1/2 cup honey

In medium bowl, mix wet ingredients together. In large bowl, mix dry ingredients together. Add wet ingredients to dry and mix well.

Pour onto ungreased cookie sheet and bake at 350 degrees for 20 minutes, stirring every 10 minutes.

Reduce heat to 250 degrees and continue to cook until lightly browned. Remove from oven. When cool, store in airtight container.

*NOTE: For homemade wheat germ, grind wheat with grinder at a coarse setting. Sift through a small mesh strainer, allowing flour to fall into a bowl. What remains in the strainer is the germ. Save flour for other uses.