Iowahippiechick

(Makes 6 servings)

Ingredients

8 ounces whole-grain penne rigate

¾ pound boneless, skinless, chicken breasts, cut into bite-size pieces

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons chili powder

¼ teaspoon coarsely ground black pepper

1 tablespoon olive oil

1 yellow onion, chopped

1 red bell pepper, diced

1 jalapeno pepper, seeded and chopped finely

2 cloves garlic, minced

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups skim milk

1 cup reduced-fat shredded Cheddar cheese

1 /3 cup chopped, fresh cilantro

Directions

Preheat oven to 375 F. Cook pasta according to package directions, omitting oil; drain and set aside.

Place chicken in a zip-top bag. Add cumin, coriander, chili powder and pepper. Toss to coat. Heat olive oil in large skillet over medium-high heat. Add seasoned chicken and cook, stirring occasionally, until nearly done, about 5 minutes.

Add onions, peppers and garlic to skillet. Cook, stirring occasionally, about 5 minutes. Meanwhile whisk flour and salt into milk. Pour into a small saucepan and bring to a boil, stirring constantly. Reduce heat and stir in cheese. Remove from heat and stir until cheese is melted. Add cilantro and stir to blend.

Add pasta to chicken mixture. Pour cheese sauce over all and stir to blend. Spoon into a 9-by-13-inch baking dish. Bake 15 to 20 minutes or until heated through and bubbling.

Simple soup suppers are one of mine and Craig’s favorite meals.  They taste great and always save us money on our grocery bill. 

Italian Sausage Soup

(Prep: 30 minutes)  (Cook: 1  1/2 hours)

Ingredients

1 pound Italian sausage - casings removed

1 large onion, chopped (1 cup)

1 medium carrot, chopped (1/2 cup)

1 stalk celery, chopped (1/2 cup)

8 cups chicken broth

1  (14  1/2-oz) can diced tomatoes

1  (8 oz) can tomato sauce

1 clove garlic, minced

1 teaspoon dried oregano, crushed

1/2 teaspoon dried rosemary, crushed

1/2 teaspoon dried basil, crushed

1/4 teaspoon dried thyme, crushed

1/4 teaspoon fennel seeds, crushed

1 bay leaf

1/2 cup dried orzo pasta or finely broken cppelini pasta

Finely shredded Parmesan cheese

Crusty Italian bread (optional)

 Directions

In a 4-quart Dutch oven, cook sausage, onion, carrot, and celery over medium heat til sausage is no longer pink.  Drain well.  Add chicken broth, undrained diced tomatoes, tomato sauce, garlic, oregano, rosemary, basil, thyme, fennel seeds, and bay leaf.  Bring to boiling.  Reduce heat and simmer, covered, for 1 hour.  Add pasta and return to boiling.  Reduce heat and cook, uncovered, for 30 minutes more.  Remove bay leaf.  Serve with shredded Parmesan cheese and the bread.  Makes about 11 cups (8 servings)

One of the ways my mom got my siblings and me to eat vegetables when we were young - was with soup.

And I’ve loved it ever since.

Soup is something I truly love to cook and share with my husband and sons.

They love this mulligatawny soup, because it is tasty and quite satisfying!

Ingredients

• 4 tablespoons butter, or  2 tablespoons olive oil (whichever you prefer)
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• 1 green pepper, chopped
• 1 apple, cored, peeled, and chopped
• 1  1/2 pounds boneless skinless chicken breast, chopped
• 1/2 cup flour
• 2 to 3 teaspoons curry powder ( to your preferred taste)
• 5 cups chicken broth
• 1 (14  1/2 oz) can diced tomatoes, drained
• salt and pepper
• 2 cups hot cooked rice

Directions

1. Melt the butter, or heat the oil, in a large pot over medium heat.  Add the onion, carrots, celery, green pepper, apple, and chicken.  Saute for about 15 minutes.  Turn the heat to low.
2. In a small bowl, mix together the flour and curry powder.  Add the mixture to the pot, then stir and cook for 3 to 5 minutes.  Add the chicken broth and tomatoes.  Partially cover the pot and simmer the soup for about an hour, stirring occasionally.  Add the salt and pepper to taste.
3. To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice.  Makes about 8 cups.

Soup is such a delicious and simple choice for a meal …

Hope you enjoy this particular one!

dawn @ iowahippiechick

It’s always amazed me that my husband Craig, son Dillon, and son Cody - don’t like meatloaf!

I grew up with meatloaf as a weekly staple in my mom’s dinner rotation …

I always LOVED it!

I don’t know what is wrong with my guys? 

They don’t know what they are missing!

Mom’s Bacon-Wrapped Meatloaves:

(not my mom’s … it’s just the name of the recipe)

Ingredients

9 slices bacon

3/4 lb lean ground beef

3/4 lb ground portk

3/4 lb ground veal

1 egg

1/4 cup chili sauce

1/2 cup rolled oats

1/2 cup frozen chopped onions

2 tsp crushed garlic

1 packet (1 oz) beefy onion soup mix

1. Preheat oven to 375 degrees F.  Poke holes in the bottom of 3 (5 x 3 inch) disposable foil loaf pans.  Line each pan with 3 slices of bacon lengthwise, set aside.
2. In a large bowl, combine ground beef, ground pork, ground veal, egg, and chili sauce, mix well. Add rolled oats, onions, garlic, and soup mix, mix well.  Spoon meat mixture evenly among bacon-lined pans and smooth the tops.
3. Place pans on a wire rack over a foil-lined baking sheet.  Bake 35 - 40 minutes, or until an instant thermometer inserted in the center of the loaves registers 160 degrees F.
4. Slice and serve hot or prepare to freeze.  If freezing, cool on a wire rack for 20 - 25 minutes.  Place each meat-loaf and pan in another foil pan and cover loosely with aluminum foil.  Cool completely in refrigerator.  Once cooled, remove the foil and wrap each loaf in pan tightly with plastic wrap.  Over wrap with aluminum foil. Label and freeze.  Makes 6 servings (3 loaves)

I found this recipe in the January 2009 issue of Redbook magazine. 

It is from Sandra Lee’s new cookbook Money Saving Meals.

I’m not sure who she is … but her meatloaf recipe is what Craig, Dillon, Cody, and I are having for dinner tomorrow night!  Maybe this one will finally win them over!

Have a terrific week!

dawn @ iowahippiechick

It was so cold, damp, and rainy today, that all I was craving for dinner was a hot bowl of soup.  This broccoli-potato soup with greens totally satisfied my craving.  It only takes 20 minutes from start to finish, and the cost is around $3.50 per serving.

Broccoli-Potato Soup w/greens

2  medium red potatoes, chopped

1  (14 oz.) can reduced sodium chicken broth

3  cups small broccoli florets

2  cups milk

3  Tbsp. all purpose flour

2  cups smoked Gouda cheese, shredded (8 oz.)

2  cups winter greens … like curly endive, chicory, romaine, escarole, or spinach.

Optional - additional Gouda cheese, shredded

1.)  In large saucepan combine potatoes and broth.  Bring to boiling; reduce heat.  Simmer, covered, 8minutes.  Mash slightly.  Add broccoli and milk; bring just to simmering.

2.)  In medium bowl toss flour with cheese; gradually add to soup, stirring cheese until melted.  Season to taste with black pepper.  Divide among shallow serving bowls.  Top with greens and additional cheese.  SERVES 4.

Each Serving:  365 cal, 18 g. fat (11g sat. fat), 74 mg chol, 782 mg sodium, 28 g carbs, 4 g fiber, 23 g protein.  Daily Values:  30% vitamin A, 125% vitamin C, 59% calcium, 9% iron.

Have a terrific day!

iowahippiechick

When the weather starts to cool and the leaves fall from the trees.  Nothing warms up the belly like a hearty bowl of chili.

This season many of us are also trimming back our food budget.

I’d like to offer up this frugal, hearty, and healthy -

Vegetarian Chili Recipe.

2 tablespoons - canola or olive oil

1 medium onion, chopped

1 medium celery stalk, sliced

1 medium carrot, chopped

2 garlic cloves, minced

2 cups whole kernel corn

3 (15 ounce) cans black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (10 ounce) can diced tomatoes with green chilies, undrained

2 (14 ounce) cans diced tomatoes, undrained

1 cup medium salsa

1/2 cup ketchup

1 (14 ounce) can reduced sodium vegetable broth

1 tablespoon Worcestershire sauce

1 (1 ounce) package chili seasoning

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon paprika

1.)  Heat oil in a stockpot over medium heat.  Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently.  Increase heat to high; add remaining ingredients.

2.)  Bring to a boil, reduce heat, and simmer; uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes.  Serves 14

(Nutritional facts per serving:  160 calories, 3g fat, 7g protein, 27 g carbohydrates, 7 g fiber, 860 mg sodium).

Flavors improve if the chili is refrigerated overnight.

It also freezes well.

Have a terrific day!

iowahippiechick