Cream of Cauliflower Soup

Ingredients:

14 oz. chicken broth (2 cans)
1 c. shredded carrots
1/2 c. chopped celery
1 onion, chopped
2-4 c. cauliflower, chopped
salt & pepper to taste
4 oz. softened cream cheese
2 c. milk
2 T. melted butter
2 T. flour

Directions:

Cook broth, veggies, salt & pepper until tender. Stir in cream cheese & milk. Stir until smooth. Blend butter & flout, then add to soup. Cook until soup thickens.

May substitute broccoli or potatoes also.

(submitted by Maggie Richards, from Erika Wright)

Black Bean Soup

Ingredients:
2 t. olive oil
1 onion, chopped,
1 carrot, chopped
peppers (optional)
4 garlic cloves, chopped
2 t. cumin
1-2 t. green chiles
2 cans black beans
1 can chopped tomatoes
3 c. chicken broth

Directions:

Saute first onion, carrot, garlic for 6 minutes. Add remaining ingredients & bring soup to boil. Reduce heat and simmer 15 minutes. Puree half of the soup in blender and return to pot. Simmer until slightly thickened, about 15 more minutes. Season with salt, pepper, and 1 more tsp. chiles. Eat.

(submitted by Jen Riday)

Chicken Enchilada Soup

Ingredients:

• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1 quart chicken broth
• 1 cup masa harina or 8-10 corn tortillas
  
• 3 cups water, divided
• 1 cup enchilada sauce
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

Directions:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3. If using masa harina: In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4. If using corn tortillas: Add tortillas, water, enchilada sauce, cheddar, salt, chili powder, and cumin. Bring to a boil. The corn tortillas will dissolve and give texture to the soup. Can add more broth to thin it out if needed.
   
5. Shred cooked chicken and add it to the pot. Reduce heat and simmer 30 to 40 minutes, until thickened.

(submitted by Janis Hansen, adapted from allrecipes.com)

Potato Soup

Ingredients:

• 3 bacon strips, diced or 2 T. olive oil
  
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 3 cups chicken broth
• 4-5 potatoes, peeled and cubed
  
• 1 cup half-and-half cream or milk
  
• 1/2 teaspoon hot pepper sauce, optional
  
• Shredded Cheddar cheese
• Minced fresh parsley, optional
• Green onions, chopped, optional

Directions:
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. If not using bacon, just warm olive oil. Saute onion and garlic in the drippings or olive oil until tender. Stir in flour, salt, basil and pepper; mix well.

In another pot, bring broth to a boil and cook potatoes (and any other vegetables you want) until tender.

Gradually add broth and potatoes to onion mixture. Bring to boil; boil and stir for 2 minutes. Add cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese, parsley, and green onions.

Smokey Corn and Black Bean Pizza

Ingredients:
1 Plum tomato, diced
1 cup Canned black beans, rinsed
1 cup Fresh corn kernels (about 2 ears)
2 tablespoons Cornmeal
1 pound Prepared whole-wheat pizza dough
1/3 cup Barbecue sauce
1 cup Shredded mozzarella, preferably smoked mozzarella


Directions:
1. Preheat grill to medium.

2. Combine tomato, beans and corn in a medium bowl.
Sprinkle cornmeal onto a large baking sheet. Stretch the
dough into about a 12-inch circle and lay it on top of the
cornmeal, coating the entire underside of the dough.

3. Transfer the crust from the baking sheet to the grill. Close
the lid and cook until the crust is puffed and lightly browned on
the bottom, 4 to 5 minutes.

4. Using a large spatula, flip the crust. Spread barbecue
sauce on it and quickly sprinkle with the tomato mixture and
cheese. Close the lid; grill until the cheese is melted and the
bottom of the crust is browned, 4 to 5 minutes.

Chicken and Broccoli Pasta

Ingredients:
3 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 tablespoon chopped onion
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
2 cups fresh broccoli florets
salt and pepper to taste
1 pinch dried oregano
18 ounces dry penne pasta
1/4 cup fresh basil leaves, cut into thin strips
2 tablespoons grated Parmesan cheese


Directions:
1. In a large skillet over medium heat, warm oil and add chicken;
cook until slightly brown. Add onion and garlic to cook for about 5
minutes or until garlic is golden and onions are translucent.
2. Add tomatoes, broccoli, salt, pepper and oregano; stir well and
bring to a boil. Cover and turn down heat to simmer for about 10
minutes.
3. Meanwhile, bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until tender; drain and add
back into pot. Pour chicken sauce into pot and mix well.
4. Add basil and toss well; top with Parmesan cheese. Serve.


Number Of Servings:8

Preparation Time:20 minutes

(submitted by Heidi Rose)

Artichoke Spinach Lasagna

Ingredients:
cooking spray
9 uncooked lasagna noodles (may also use no boil noodles)
1/2 onion, chopped
1 1/2 tsp chopped garlic
2 c. chicken broth
1 can artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach
1 (28 ounce) jar tomato pasta sauce
1 1/2 cups shredded mozzarella cheese, divided
1/3 c. herb and garlic feta, crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a
9x13 inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add noodles
and cook for 8 to 10 minutes or until al dente; drain.
Spray a large skillet with cooking spray and heat on medium-
high. Saute onion and garlic for 3 minutes, or until onion is
tender-crisp. Stir in broth; bring to a boil. Stir in artichoke
hearts and spinach; reduce heat, cover and simmer 5
minutes. Stir in pasta sauce.

Spread 1/4 of the artichoke mixture in the bottom of the
prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4
cup mozzarella cheese over noodles. Repeat layers 2 more
times, ending with artichoke mixture and mozzarella cheese.
Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 10
minutes more, or until hot and bubbly. Let stand 10 minutes
before cutting.

Number Of Servings:6

Preparation Time:15 min