Italian Meatball Minestrone Soup

Meatball Ingredients:
1 lb. Ground Beef
1.5 Cups Fresh Breadcrumbs
2 tsps. Minced Garlic
1 tsp. Salt
1 tsp. Italian Seasoning
¼ tsp. Red Pepper Flakes
1 Egg
2 tbsps. Milk

Soup Ingredients:
Olive Oil
3 Carrots, peeled and diced
½ Yellow Onion, diced
1 Zucchini, diced
2 tsps. Italian Seasoning
1 tsp. Dried Oregano
½ tsp. Black Pepper
½ tsp. Salt
¼ tsp. Red Pepper Flakes
3 tsps. Minced Garlic
6 oz. Can Tomato Paste
5 Cups Beef Broth, hot
15 oz. Cannellini Beans, drained and rinsed
Parmesan rind chunk (optional)
2 Cups Fresh Baby Spinach Leaves
1 tbsp. Flat-leaf Parsley, chopped
½ tbsp. Dried Basil
1.5 Cups Cooked Ditalini Pasta
Grated Parmesan, for garnish

• Prepare your meatballs by adding the ground beef to a large bowl; to the beef add the meatball ingredients, and using your hands, mix the mixture until well combined.
• Portion out about ½ oz. meatballs, and roll; chill meatballs for about 15 minutes.
• Once the meatballs have chilled, place a large soup pot over medium-high heat, and drizzle in about 3-4 tablespoons of olive oil; once the oil is hot, add in about half of the meatballs, and brown them on all sides for about 3 minutes; using a slotted spoon, remove the browned meatballs and then repeat with the remaining meatballs; set all the browned meatballs aside for a moment.
• Into the same pot drizzle in a bit more oil if needed, and add in the onion and carrots and sauté those for about 8-10 minutes, or until they start to become slightly tender.
• Add in the zucchini, along with the Italian seasoning, dry oregano, black pepper, pinch of salt, red pepper flakes, and garlic, and stir to combine.
• Once the garlic becomes aromatic, add in the tomato paste, and cook that for about 30-45 seconds, just to cook out the raw flavor.
• Next, add back into the pot the browned meatballs, along with the white beans and the beef stock, and stir to combine; add the parmesan rind chunk (if using), and cover the soup partially with a lid; bring the soup up to a rolling simmer, then reduce the heat to low and gently simmer the soup for 25 minutes, stirring occasionally.
• After 25 minutes, turn off the heat and remove the parmesan rind, if using; add in the spinach leaves, parsley, and basil, and stir; check the seasoning to see if any additional salt/pepper is needed.
• To serve, add some of the cooked pasta to a bowl, and ladle the soup over top; garnish with grated parmesan, if desired.

$10.72 / Total
$1.79 / Serving
6 Servings

Warm Skillet Pretzel Rolls with Mexican Cheese Dip

1.5 Cups Warm Water
1 Package Active Dry Yeast (2.25 tsps.)
2 tsps. Sugar
4.5 Cups Unbleached All-Purpose Flour
1 tsp. Salt
4 tbsp. Unsalted Butter, melted and slightly cooled
¼ Cup Baking Soda (for boiling rolls)
1 Egg, lightly beaten (for brushing rolls before baking)
Pretzel Salt (for sprinkling before baking)

For the Cheese Dip:
2 tbsps. Butter
2 tbsps. Flour
1.5 Cups Milk
2.5 Cups Mexicana Blend, Kraft Creamy Shredded Cheese with a Touch of Philadelphia, divided
1/3 Cup Pico de Gallo
Salt and Pepper, to taste

The whole process took approximately 2.5 hours.

• For the Pretzel Rolls
  • In a large bowl, add the water, yeast, and sugar. Stir and let rest 10 minutes until foamy.
  • Add 3 cups of the flour, the salt, and the melted butter. In a food processor, mix using the dough hook. Add additional flour in ¼ increments until you have a smooth dough that is moist but not sticky. Remove dough to a greased bowl. Cover with a plastic wrap and allow to rise in a warm place for 1 hour or until doubled in bulk.
  • Line 1 large sheet pan with parchment paper and set aside. Spray or grease an 8 or 10-inch cast iron skillet and set aside.
  • Gently deflate the dough and turn it out onto a lightly floured surface. Using a sharp knife, cut the dough into 16 equal pieces. To shape the rolls, take a piece of dough and start forming a round, smooth ball by pulling the sides towards the center and pinching the seal. Place, pinched side down, onto parchment lined baking sheet. Continue until all of your rolls are shaped. Cover and let rest for 15-20 minutes.
  • Preheat oven to 425 F and place oven rack in the middle position. In a large stock pot or Dutch oven, bring 2 quarts of water to a boil. Slowly add the baking soda. *SLOWLY, as it will bubble up a lot!
  • Place 3 of the rolls at a time into the water, seam side down. Boil for 30-45 seconds and then carefully turn the roll over and boil for another 30-45 seconds. Remove with a slotted spoon to the same prepared baking sheet, seam side down. Repeat with the remaining rolls.
  • Once all rolls are boiled, using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely.
  • Arrange the rolls in a ring in your greased cast iron skillet, pushing them together so you fit 16 rolls into a 10 inch skillet.
  • Then sprinkle each roll with a little coarse pretzel salt. Using a sharp knife, cut a slash in the top of each roll.
  • Bake the rolls in the preheated oven for about 20 minutes or until very golden and they sound hollow when tapped. Set aside to cool while you make the cheese dip.
• For the Cheese Dip
  • In a large sauce pan, melt butter over medium heat. Add the flour and whisk to combine, then cook whisking continually for about one minute until smooth. Gradually add milk, whisking to incorporate and cook, stirring regularly, until mixture begins to thicken, 6-8 minutes. The sauce should begin to coat the back of the spoon.
  • Remove from heat and stir in the 2 cups of the shredded cheese. Let stand for a few minutes then stir until cheese is fully melted and sauce is smooth.
  • Once sauce is smooth, add the Pico, along with the last ½ cup of the shredded cheese. Stir to combine. Pour the cheese into the center of the cast iron skillet.

 

Source: Seasons & Suppers, http://www.seasonsandsuppers.ca/warm-pretzels-rolls-mexican-cheese-dip/

Peach Whiskey Barbecue Chicken

4 Chicken Breasts
2 tbsps. Olive Oil
2 tbsps. Butter
1/2 Yellow Onion, diced
1.5 Cups Whiskey
12 oz. Barbecue Sauce
1 Jar Peach Preserves
½ Cup Water
2 tbsp. Worcestershire Sauce
4 tsps. Minced Garlic
3 Green Onions, sliced thin

• Preheat oven to 400 degrees.
• Heat oil and butter in a heavy pot over medium-high heat. Place chicken in the pot. Brown both sides, then remove to a plate.
• Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in minced garlic. Stir until combined, then return chicken to the pot. Cover and put pot in oven.
• Cook for 45 minutes, then remove from oven.
• Serve chicken over a big pile of mashed potatoes. Sprinkle sliced green onions over the top.

$19.11 / Total
$9.56 / Serving
2 Servings

Beef and Bean Burritos

1 lb. Ground Beef
½ Yellow Onion
7 oz. Mexican Tomato Sauce or Enchilada Sauce
14 oz. Refried Beans
¾ Cup Shredded Cheddar Cheese
10 Whole Burrito-Sized Flour Tortillas
Extra Shredded Cheese, for sprinkling
Extra Sauce, for drizzling
Cilantro Leaves (optional)
Homemade Taco Seasoning Mix

• 1 tbsp. Chili Powder
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp. Crushed Red Pepper Flakes
• 1/4 tsp. Oregano
• 1/2 tsp. Paprika
• 1 tsp. Cumin
• 1 tsp. Salt
• 1 tsp. Pepper

Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

• Brown ground beef with onion and homemade taco seasoning mix. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
• Heat refried beans in a saucepan. Add cheese and stir in until melted. Keep warm.
• Heat tortillas in microwave for one minute.
• Spread a small amount of beans on each tortilla. Add meat. Fold oven ends, then roll up. Drizzle red sauce over the top and sprinkle with more grated cheddar. Serve immediately.
• Optional: Fill burritos with any optional ingredients you like.

$10.68 / Total
$1.08 / Serving
10 Servings

Spicy Taco Rice Skillet

1 lb. Ground Beef
½ Yellow Onion, diced
2 Green Peppers, diced
1 Can Rotel
1 Cup Salsa
1 Cup Long Grain White Rice (NOT minute rice)
1 Cup Water
1 Cup Beef Stock
2 tsps. Cumin
½ tsp. Cayenne Pepper
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Smoked Paprika
1 Cup Shredded Cheddar or Jack Cheese
Green Onions, to garnish

• In a large pan, brown beef.
• When beef is lightly browned, add diced onions and peppers.
• Cook until beef is fully cooked, onions and peppers are soft.
• Add the can of Rotel, no need to drain.
• Add salsa, rice, water, and stock.
• Stir well to combine.
• Add in spices and mix, cover.
• Let simmer on low until rice is soft and liquid has cooked off.
• Top with cheese, stir in until it melts.

$9.78 / Total
$1.63 / Serving
6 Servings

Creamy Chicken Wild Rice Soup

1 Cup Uncooked Wild Rice Blend (NOT parboiled)
3 Chicken Breasts
½ Yellow Onion, diced
2 Cups Carrots, chopped
1 tbsp. Minced Garlic
2 Bay Leaves
6 Cups Chicken Broth
2 Cups Water (or additional broth)
2 tbsps. Salt-Free Seasoning Blend (such as Mrs. Dash’s Original Blend)
5 tbsps. Butter
½ Cup All Purpose Flour
2 Cups Milk
Salt and Pepper, to taste
Cheddar Bay Biscuits (Optional)

• Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, carrots, garlic, bay leaves, chicken broth, water, and salt-free seasoning in a slow cooker. Cover and cook on low for 7 to 8 hours. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
• When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
• Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
• Serve with cheddar bay biscuits.

$8.73 / Total
$1.09 / Serving
8 Servings

Beef & Broccoli

1 lb. Boneless, Beef Chuck Roast, sliced into thin strips
1 Cup Beef Consume or Beef Broth
½ Cup Low Sodium Soy Sauce
1/3 Cup Dark Brown Sugar
1 tbsp. Sesame Oil
3 tsps. Minced Garlic
2 tbsps. Cornstarch or Arrowroot Powder
4 tbsps. Sauce (from the crock pot after dish is cooked)
Frozen Broccoli Florets (as many as desired)
White Rice, cooked

• In the insert of the crock pot, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and garlic
• Gently place your slices of beef in the liquid and toss to coat.
• Turn crock pot on low and cook for 6 hours.
• When done, in a small bowl, whisk together arrowroot powder and cooking liquid to create a slurry, pour into crock pot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce. Add the broccoli into the mixture at this time.
• Cook rice in rice cooker. Steam additional broccoli. Toss the steamed broccoli into the beef mixture then serve over the rice.

$12.00 / Total
$6.00 / Serving
2 Servings

Chicken Tortilla Soup (II)

3 Chicken Breasts
4 Cups Chicken Stock
2 14 oz. Cans Black Beans, rinsed and drained
14 oz. Can Fire Roasted Diced Tomatoes, with juice
15 oz. Can Whole Kernel Corn, drained
4 oz. Can Diced Green Chiles
4 tsps. Minced Garlic
2 Dried Pasilla Chile Peppers
1/2 Yellow Onion, diced
1 tsp. Cumin
1 tsp. Salt, to taste
1 tsp. Cayenne Pepper
1 tsp. Tequila Lime Spice (optional)
1 tsp. Arrowroot Powder (mixed with 4 tsps. Water)
Fresh Lime Wedges

• Add all the ingredients to a slow cooker (minus arrowroot powder), and stir to combine. Cook for 6 to 8 hours on low heat, until the chicken is cooked through and shreds easily.
• When you are one hour away from eating, use two forks to shred the chicken and return shredded chicken to the slow cooker. Then, add the arrowroot slurry to the soup and make sure to cook on low. Mix well.
• Remove the pasilla chiles, and discard.
• Serve warm with a squeeze of fresh lime juice, and topped with optional garnishes if desired.

$11.35 / Total
$1.89 / Serving
6 Servings

Chicken Gnocchi Soup

3 Chicken Breasts
½ Yellow Onion, diced
1 Cup Carrots, chopped
2 tsps. Dried Basil
2 tsps. Italian Seasoning
1 tsp. Savory or Poultry Seasoning
1 tsp. Salt
4 Cups Chicken Broth
2 tbsps. Cornstarch dissolved in 2 tablespoons water
2 12 oz. Cans Evaporated Milk
2 lbs. Mini Potato Gnocchi
6 Slices Bacon
2 tsps. Garlic
6 oz. Fresh Baby Spinach

• Place the chicken, onions, carrots, basil, Italian seasoning, savory seasoning, salt, and broth in a slow cooker. Cover and cook on low for 6-8 hours. Shred the chicken directly in the slow cooker.
• Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover.
• Cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and sauté for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the slow cooker. Stir to combine.
• Add any additional liquid as needed (about a cup of water) and season again with salt and pepper as needed.

$15.08 / Total
$2.51 / Serving
6 Servings

Chocolate Chip Skillet Cookie

1.75 Cups All Purpose Unbleached Flour
½ tsp. Baking Soda
14 tbsps. Unsalted Butter (1.75 sticks)
½ Cup Granulated Sugar
¾ Cup Packed Dark Brown Sugar
1 tsp. Salt
2 tsps. Pure Vanilla Extract
1 Egg
1 Egg Yolk
10 oz. Bittersweet Chocolate Chips (preferably 60% Cacao)
M&M’s (Optional)

• Adjust your oven rack to the middle position and preheat it to 375 degrees.
• In a ramekin, crack one egg and the yolk of a second egg. Set it aside.
• Whisk 1 ¾ cups flour and ½ tsp. baking soda together in a small bowl and set aside.
• Whisk the ½ cup sugar, the ¾ cup brown sugar and the tsp. salt together in small bowl and set aside.
• Divide up the butter, put 10 tablespoons into a 10-inch skillet. Use a skillet with a light color bottom.
• Put the remaining 4 tablespoons butter into a large heatproof bowl. I recommend cutting up the butter once it is divided, so it melts easier.
• Heat the 10 tablespoons butter over medium-high heat until melted, about 2 minutes.
• Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes.
• Remove skillet from heat and, using a heatproof spatula, transfer browned butter to the heatproof bowl that holds the 4 tablespoons of butter. Stir the butter together until completely melted.
• Add the sugar and salt mixture plus the 2 teaspoons vanilla to the bowl with butter and whisk until fully incorporated.
• Add in the egg and the yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 – 3 more times until mixture is thick, smooth, and shiny.
• Using rubber spatula, stir in flour mixture until just combined.
• Stir in the chocolate chips, giving dough a final stir to ensure no flour pockets remain.
• Reserve 8 – 10 chocolate chips for the topping.
• Transfer the dough to the cast iron skillet.
• Press the dough down with a spatula to flatten, covering the bottom of pan. Smooth out the top and make sure the cookie is even.
• Turn the reserved chocolate chips upside down and press them down into the top of the cookie.
• Bake until the dough is a deep golden brown along the edges, and the center has set, about 23 minutes. Don’t over bake, as it will continue to cook a few minutes out of the oven.
• Let the cookie sit for about 5 minutes before you cut it.
• Cut the cookie into wedges like you would a pie, and serve up the cookie as is with a glass of milk.

$5.13 / Total
$0.64 / Serving
8 Servings