My favorite Onion Soup!

I have no idea how this came about, but I've been eating this for years & years. I absolutely love French Onion Soup but it always has beef stock in it, so I make my own soup with an onion soup/dip packet. Just follow the directions on the box (generally 4 cups of water, bring to a boil, add packet, simmer for 5 minutes). I then pour some soup into a heavy duty bowl that can go into the oven (I have these bowls with handles that are super duper heavy duty). Tear up some bread (I sometimes lightly toast it so that it doesn't immediately soak up all the soup) to put on top & then put some shredded mozzarella on top. I know mozarella isn't the type of cheese generally used, but that's what I've always done. Set in oven & turn on broiler- let cheese get bubbly & brown. Mmmmmmmm......
I'm currently sick & have had 2 bowls of this already today. And may have more!

Baked Apple Oatmeal (Betty Crocker)

2 2/3 cups old-fashioned oats
1/2 cup raisins
4 cups milk
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 medium apples, chopped (2 cups)
1/2 cup chopped walnuts, if desired
Additional milk, if desired

1.Heat oven to 350°F. In 2-quart casserole, mix oats, raisins, 4 cups milk, the brown sugar, butter, cinnamon, salt and apples.

2.Bake uncovered 40 to 45 minutes or until most liquid is absorbed. Top with walnuts. Serve with additional milk

***I haven't actually made this yet, but it sounds soooooooooo good!

Baked Apples

Delightfully Baked Apples
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1/2 apple with topping • Points: 3 pts
Calories: 152.8 • Fat: 6.3 g • Protein: 1.1 g • Carb: 26.4 g • Fiber: 3.4 g
2 large apples, cut in half
2 tbsp butter, melted
2 tbsp brown sugar
2 tbsp flour
4 tbsp quick oats
pinch of cinnamon
Preheat oven to 350º. Cut apples in half and remove core and seeds with a small pairing knife or spoon.

In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon. Place on a cookie sheet and bake in the oven for 30 minutes. Serve warm with fat free whipped cream or low fat ice cream.

DELICIOUS!!! :)

Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.
Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve.

*** I had never made banana bread before today- it was insanely easy! :) Roman "helped" me, too!

Maybe I'll start cooking a bit more...

;)

Haven't been cooking a bunch since it's been so hot. Doing lots of grilling (well, my husband has been!). Plus, our 2nd son was born @ the end of April, so we've all been adjusting to having that cutie patootie butterball! :)

Guilt-Free Fries

(from Health magazine)

4 baking potatoes, cut into wedges (leave skin on)
4 tsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika

Preheat oven to 425.

Toss wedges w/ olive oil. Sprinkle w/ spices.

Bake 35 minutes or until crisp.

Chewy Granola Bars

4 1/2 cups rolled oats
1 cup all purpose flour
1 tsp. baking soda
1 tsp. vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups mini semisweet chocolate chips

Preheat oven to 325 degrees.

Lightly grease 9x13in. pan

In large mixing bowl, combine all ingredients.

Firmly press mixture into prepared pan.

Bake for 18-22 minutes or until golden brown.

Let cool for 10 minutes, then cut into bars.

Let bars cool completely before removing from pan.

Vegetarian Burrito Casserole

Ingredients:
3/4 cup cooked rice
1 (12 oz) package frozen soy burger-style crumbles
1 (28 oz) can whole tomatoes, drained, 1/4 cup juice reserved
2 1/2 tsp. chili powder
1 tsp. cumin
1 (1.25 oz) package taco seasoning mix
2 (10 inch) burrito-size flour tortillas
1 (14.25oz) can vegetarian refried beans
2 fresh jalepeno peppers- seeded, sliced & divided
1 1/2 cups salsa
2 1/2 cups Cheddar cheese

Directions:
Preheat over to 375 degrees F

Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin & taco seasoning in medium frying pan over medium high heat. Cook & stir, breaking up tomatoes, for 10 minutes.

Lay 1 flour tortilla in a lightly grease 8x8 inch baking dish. Layer w/ 1/2 the beans, jalepeno slices, rice, salsa, soy mixture & 1 cup Cheddar cheese. Repeat layers w/ remaining ingredients, beginning w/ the flour tortilla & top w/ remaining 1 1/2 cups Cheddar cheese.

Bake in preheated oven for 15 minutes, or until heated through & cheese is melted. Serve immediately.


*I left out the jalepenos because I didn't want it to be too hot for Roman. And I left out the salsa because I didn't know if that would make it watery or not. Can always be added on top.

Baked Ziti

(from allrecipes.com)

Ingredients:
1 pound dry ziti pasta

1 onion, chopped

1 pound lean ground beef (which I obviously didn't use)

2 (26 ounce) jars spaghetti sauce

6 ounces provolone cheese, sliced

1 1/2 cups sour cream

6 ounces mozzarella cheese, shredded

2 tablespoons grated Parmesan cheese

Directions:
-Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

-In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.


-Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

-Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

-Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Oh. My. Gosh!!! Sooooooooo insanely good! Seriously- SOOOOO good!

Pear & apple chips

From: Weelicious
2 Pears
2 Apples

1. Preheat oven to 250 degrees.
2. Using a mandoline, thinly slice the apple and pears into “chips”.
3. Place the slices on a Silpat or parchment lined baking sheet making sure not to over lap the pieces.
4. Bake for 1 hour, turning the “chips” halfway through (if you live in a humid climate, they may take a bit longer).
5. Cool and serve.

I definitely recommend putting in a couple trays @ a time, if possible. You will make quite a few chips, but they get gobbled up very fast! They're super, super yummy! I also suggest baking the pear ones a bit longer (only like a few minutes) because they are juicier than apples & need a few more minutes to get a bit crunchier.

Seriously easy & awesome pizza dough

From: allrecipes.com

Ingredients
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
(my husband adds cajun seasoning to the mix)

Directions:
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water.

Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

***This is such an awesome recipe! My husband is a total pizza connoisseur & he asks to make this for dinner, so it MUST be good. :) And Roman gobbles it right up.

Rice & Cheese Treasures

From Weelicious.com

2 cheese sticks (I used cheddar)
1 cup cooked rice, brown or white (it helps if rice is sticky, so if you're cooking the rice just for these balls, it helps to use a little extra water when making the rice)
2 Tbsp. Sesame Seeds or Gomasio

1. Cut cheese sticks into 1/2 inch cubes (depends on brand, but each stick should make around 7 cubes).

2. Take about 2 Tbsp. of the rice w/ moist or damp hands (to avoid sticking) & place cheese in the center, rolling the rice into a ball around it.

3. Place rice balls into a steamer pot over boiling water for 2 minutes. If you don't have a steamer, place in the microwave for 10 seconds or just until the cheese melts.

4. Sprinkle w/ sesame seeds or gomasio.

5. Serve.

*** I used a steamer & think I'll spray it w/ cooking spray next time, to prevent the rice from sticking.

*** Definitely make sure that your hands are wet when rolling the rice! Plus, make sure to pack the balls tightly or else they'll fall apart while steaming.

*** I used white minute rice because I was lazy. :P

Triple Layer Cookie Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (7oz) package flaked coconut (2 2/3 cups)
1 (14oz) can sweetened condensed milk
1 (12oz) semisweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 (325 for glass pan).

In 13x9x2 inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Top evenly w/ coconut, then sweetened condensed milk.

Bake for 25 minutes or until lightly browned.

In small saucepan, over low heat, melt the chocolate chips w/ peanut butter. Spread evenly over hot coconut layer.

Cool 30 minutes, then chill. Cut into bars. Store cookies loosely covered @ room temperature.

Macaroni Au Gratin

(Taken from back of macaroni box)
2 cups Elbow Macaroni
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 tsp. salt
1/2 tsp. pepper
1/2lb. American or Cheddar cheese*
1/2 cup buttered bread crumbs**

Cook Elbow Macaroni & place in buttered casserole dish.

Melt butter in saucepan, add flour & milk, stir slowly until it thickens. Add salt & pepper.

Cut cheese into cubes & scatter over macaroni.

Cover top w/ bread crumbs.

Pour sauce over all.

Bake in moderate oven (350 degrees) for 30 minutes.

*- I just used shredded cheese & definitely didn't measoure! :) I probably used a ton (used Cheddar & some Colby Jack).
**- I have no clue what buttered bread crumbs are, so I just used plain.

Instant Rice Pudding

1 cup instant rice
2 1/2 cups milk
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup sugar
1/4 cup raisins
2 eggs, slightly beaten
1/2 tsp. vanilla

In saucepan, combine rice, 2 cups milk, salt, cinnamon, nutmeg, sugar & raisins. Bring to a rolling boil, stirring constantly. Reduce heat; boil slowly 10 minutes, stirring occasionally. Mix eggs w/ remaining milk. Slowly add to hot mixture, stirring vigorously w/ a fork. Cook over medium heat until thickened. Add vanilla. Let cool 10 minutes.

*** Yeah, yeah, yeah, I know- rice pudding, big deal! BUT this is something that I LOVE & never think to make, so I'm throwing it in here as a way to remind myself of it. :)

Uhhhh... Banana/Coconut Milk Dessert?

I have no idea what to call it! :D My sister used to make this & gave me the recipe years ago. I made it tonight, after deciding that I NEEDED something sweet (and quick!). I mean, I AM 6 1/2 months pregnant! ;)

-14oz. coconut milk
- 3 bananas, sliced
-3TBS brown sugar
-1 tsp. vanilla
-pinch of salt

Simmer over medium heat for 10 minutes.

This recipe can totally be played with- I never add all of the milk so that it's almost like a pudding. Roman gobbled his all up & demanded more. :)

Banana Muffins

1/2 cup vegetable oil
3/4 cup maple syrup
3 tablespoons unsweetened applesauce
2 bananas, mashed
1 tablespoon water
2 tsp. baking powder
1 tsp. baking soda
2 cups all purpose flour
Dash of cinnamon
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Spray a 12 cup muffin pan w/ vegetable cooking spray. Combine all ingredients in a large bowl. Mix until blended. Spoon batter evenly into muffin pan. Bake 20-25 minutes. Remove from pan immediately. Cool on a wire rack.

***Just made these this morning & they were SUPER good! This was the 1st time I'd ever made muffins from scratch. They're vegan, so Roman was able to eat the batter. :)

Classic Baked Acorn Squash

Classic Baked Acorn Squash Recipe
(from SimplyRecipes.com)

Ingredients
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
Method
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

***Yeah, yeah, I know- a ridiculously easy recipe that most everyone knows how to do by heart, right? ;) However, I don't usually make it like this (I usually just cut & scoop the squash & put in a pan of water, cut side down). I've never baked it WITH stuff already in it! And I've never used maple sugar! Mmmmm! Roman LOVED it (he hasn't had acorn squash since I pureed it for him when he was little). I think this will be my new way to make it from now on.

Baked Onion Rings

From Eating Well

2 medium yellow onions
3/4 cup all-purpose flour
2 tsp baking powder
3 large eggs
1 /2 cups fine dry breadcrumbs
1 TBS seasoning blend, such as Cajun, jerk or Old Bay
Olive oil or canola cooking spray

1. Position racks in upper & lower thirds of oven; preheat to 450 degrees. Coat 2 large rummed baking sheets w/ cooking spray.

2. Cut off both ends of each onion &
peel. Slice into 1/2 inch thick slices; separate into rings (discard the smallest rings). Place the rings in a medium bowl; cover w/ cold water.

3. Combine flour & baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine the breadcrumbs & seasoning in a 3rd shallow dish. Working w/ 1 ring @ a time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg & let any excess drip off. then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings w/ cooking spray.

4. Bake for 8-10 minutes. Turn each onion ring over & return to the oven, switching positions of the baking sheets. Continue baking until brown & very crispy, 8-10 more minutes.

Broccoli Cheddar Cheese Soup

2 TBS salted butter
2 cups peeled & diced boiling potatoes (about 2 medium)
1/2 cup chopped onion
2 TBS all purpose flour
1 (14.5oz) can non-chicken broth
2 cups milk
3 cups broccoli (chopped florets & thinly sliced stems)
8 oz. Sharp or Extra Sharp Cheddar, grated (about 2 cups)
1 tsp fresh lemon juice
Salt & ground pepper to taste

1. In large saucepan, melt butter over medium heat. Add potatoes & onions & cook; stirring, until onion is tender; about 5 minutes.

2. Add flour & cook, stirring, for 2 minutes longer.

3. Gradually, stir in broth & milk. Bring to a simmer & cook until potatoes are nearly tender, about 5 minutes. Add broccoli & cook until broccoli is tender, about 5 more minutes.

4. Remove from heat & stir in cheese. Add lemon juice & season w/ salt & pepper.

Black Bean Soup

Black Bean Soup
(from Eating Well)

1 TBS canola oil
1 small onion, chopped
1 TBS chili powder
1 tsp ground cumin
2- 15oz cans black beans, rinsed
3 cups water
1/2 cup prepared salsa
1/4 tsp salt
1 TBS lime juice
4 TBS reduced fat sour cream (optional)
2 TBS chopped fresh cilantro (optional)

1. Heat oil in a large saucepan over medium heat. Add onion & cook, stirring, until beginning to soften, 2-3 minutes. Add chili powder & cumin & cook, stirring, 1 minute more. Add beans, water, salsa & salt. Bring to a boil; reduce heat & simmer for 10 minutes. Remove from heat & stir in lime juice.

2. Transfer 1/2 the soup to a blender & puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Server garnished w/ sour cream & cilantro, if desired.

Cheddar Cauliflower Soup

Cheddar Cauliflower Soup
(from Eating Well)
2 TBS extra virgin olive oil
2 large leeks, white & light green parts only, thinly sliced & rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 tsp salt
1/2 tsp white or black pepper
3 TBS all-purpose flour
1 1/2 cups extra-sharp Cheddar cheese
1 TBS lemon juice

1. Heat oil in a large saucepan over medium heat. Add leeks & cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt & pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover & cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

2. Meanwhile, whisk the remaining 1/2 cup of milk & flour in a small bowl. When the cauliflower is soft, remove the bay leaf & stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese & lemon juice.

Inside-Out Lasagna

Inside-Out Lasagna
(from Eating Well)
8 oz. whole-wheat rotini or fusilli
1 TBS extra virgin olive oil
1 small onion, chopped
3 cloves garlic, sliced
8 oz. sliced white mushrooms (about 3 1/2 cups)
1/2 tsp salt
1/4 tsp freshly ground pepper
1- 14 oz. can diced tomatoes w/ Italian herbs
8 cups baby spinach
1/2 tsp crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

1. Bring large pot of water to a boil. Add pasta; cook until just tender, 8-10 minutes or according to package directions. Drain & transfer to a large bowl.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion & garlic & cook, stirring, until soft & beginning to brown, about 3 minutes. Add mushrooms, salt & pepper & cook, stirring, until the mushrooms release their liquid, 4-6 minutes.

3. Add tomatoes, spinach & crushed red pepper. Increase heat to medium high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

4. Toss the sauce w/ the pasta & divide among 4 bowls. Dollop each serving w/ 3 TBS of ricotta.