White Chili

3 lbs canned great northern beans
1 large chopped onion
8oz can diced peeled green chili peppers
3 14 1/2 oz cans chicken broth
1 tablespoon oregano
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper
1/2 black pepper
1/2 tsp salt
4 cups cooked shredded chicken
grated monterrey cheese or cheddar cheese
sour cream

Combine first 10 ingredients in a crock pot.  Simmer for 1 hour on high or a couple of hours on low.  Spoon in bowls and top with cheese and sour cream.

I got this recipe from my mom.  I like it because you can put ingredients in the crock pot before work and come home and dinner is ready.  I just got another white chili recipe from my grandmom the other day that I am eager to try and compare.  If you notice in the picture the bag...there are liners for your crock pot that make cleaning up so much easier.  

Megan-3.5/5
Jesse-4.5/5

Dripping Roast Beef Sandwiches with Melted Provolone

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup 
1 tablespoon reduced sodium Worcestershire sauce 
3/4 pound thinly sliced deli roast beef 
4 Pepperidge Farm® Deli Classic Soft Hoagie Rolls 
4 slices deli provolone cheese cut in half 
1/4 cup drained hot or mild pickled banana pepper rings 

• 1
  Heat the oven to 400°F.
• 2
  Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
• 3
  Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
• 4
  Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted.  Spoon the soup mixture onto the sandwiches.  Top each sandwich with 1 tablespoon pepper rings.
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I got this recipe from a Campbell's Soup ad.  I also forgot to take a picture of the sandwiches we made so the picture above is a picture from the ad.  Jesse and I both liked this sandwich and it was very easy and quick to make.  I used Kroger brand french onion soup.

Megan-4/5

Jesse-4/5

Classic Fudge-Walnut Brownies

• 3.38 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup bittersweet chocolate chunks, divided
• 1/3 cup fat-free milk 
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten 
• 1/2 cup chopped walnuts, divided
• Cooking spray

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
3. 3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

Brownies are my favorite food.  I have mastered making brownies (which I may share on the blog on day) but I decided to give this recipe a try since it was named the Number 1 Best Chocolate Recipe by Cooking Light Magazine.  I will say these brownies were one of the best I have tried in a while that are not "my recipe".  

Megan-4/5

Jesse-4/5

Pineapple Lassi

• 2 cups vanilla low-fat yogurt 
• 1 cup canned crushed pineapple in juice, undrained
• 1/4 cup light coconut milk
• 1/8 to 1/4 teaspoon bottled ground fresh ginger (such as Spice World)
• 6 ice cubes

Combine all ingredients in a blender; process until well blended. Serve immediately.

I got this recipe form Cooking Light Magazine.  I love getting a mango lassi when out for Indian food so when I saw this recipe it sparked my interest.  It was good but I would give the edge to the mango lassi.  This would be a good snack.

Megan- 3.5/5

Jesse-3.5/5

GNOCCHI, SAUSAGE AND SPINACH SOUP

1 yellow onion, diced

1 roasted red pepper, diced

olive oil, for sauteing

sea or Kosher salt and fresh black pepper

1 pound Italian sausage, ground or removed from casings, hot or sweet

4 cloves, garlic, minced

1 teaspoon dried basil, crushed between fingers

32 ounces low-sodium chicken broth

1 pound gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream (light is ok)

1 heaping tablespoon fresh basil, chopped

Parmesan cheese, fresh grated, for serving

1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.

2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.

3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

I got this recipe from pinterst which led me to Cinnamon Spice & Everything Nice website.  This soup is very hearty.  This recipe makes a lot and I actually think i preferred it the next day as a left over.  Jesse really liked this recipe and has been one of his favorites.

Jesse-4.5/5

Megan-3/5 

Sweet Potato Biscuits

• 1 medium sweet potato (about 5 oz)
• 1 1/4 cups whole-wheat biscuit mix
• 2 tablespoons chilled unsalted butter, cubed
• 1/2 cup lowfat buttermilk
• 1/4 teaspoons ground allspice

Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside. Heat oven to 400°. Place biscuit mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined. Transfer dough onto a cookie sheet and form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife and separate slightly. Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.

I got this recipe from Self magazine.  I did not do a very good job of mashing my sweet potatoes so my biscuits were a bit chunky.  I think they would be a lot better if yo mash them all the way until they are very smooth.  I did not form them in to a rectangle and cut I just separated the batter into 8 biscuits.  Jesse and I both agree if I mash them next time our rating would go up .5 to 1.  The rating below is for the "chunky" biscuit.  

Jesse-3/5

Megan-3.5/5

Sweet Potato-Peanut Bisque

• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can diced green chiles, preferably hot, drained
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• 1/2 cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

PREPARATION

1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in juice, green chiles, ginger and allspice. Adjust the heat so the mixture boils gently; cook for 10 minutes.
3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot. Place the other half in a food processor or blender along with broth and peanut butter. Puree until completely smooth. Add the puree to the pot and stir well to combine. Thin the bisque with water, if desired. Season with pepper. Heat until hot. Garnish with cilantro, if desired.

I got this recipe from Eatingwell.com  I made a pot of it on a Sunday and ate it for lunch all week.  The soup was very good!  It has a unique taste-not like something you can buy in a can.  

Megan-4.5/5

Jesse-4/5

Mexican Black Bean Lasagna

• 2 tablespoon(s) olive oil
• 1 large onion, chopped
• 2 jalapeños (seeded if desired), finely chopped
• 1 red bell pepper, cut into 1/4-in. pieces
• 2 clove(s) garlic, finely chopped
• 1 can(s) (15 oz) black beans, rinsed 
• 1 cup(s) frozen corn kernels, thawed
• 2 teaspoon(s) chili powder
• 2 tablespoon(s) fresh lime juice, plus wedges for serving
• 1/2 cup(s) fresh cilantro, chopped, plus more for serving
• 1 can(s) (10 oz) can red enchilada sauce (about 1 cup)
• 9 small corn tortillas
• 6 ounce(s) Muenster cheese, shredded (about 1 1/2 cups) 
• Sour cream and hot sauce, for serving

Directions

1. Heat oven to 425°F. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, for 5 minutes. Add the jalapeños, bell pepper and garlic and cook, covered, stirring occasionally, until the vegetables are just tender, 6 to 8 minutes. Stir in the beans, corn and chili powder and cook for 2 minutes. Stir in the lime juice and cilantro.
2. Spread 1/2 cup enchilada sauce on the bottom of an 8-in. square or 1 1/2-qt baking dish. Top with 3 tortillas, tearing them to fit as necessary. Spread a third of the remaining enchilada sauce over the top (about 1/2 cup). Top with a third of the bean mixture and 1/2 cup cheese; repeat twice.
3. Bake until the lasagna is heated through and the top is beginning to brown, 12 to 15 minutes. Let stand for 5 minutes. Serve with cilantro, lime wedges, sour cream and hot sauce, if desired.

I got this recipe from Woman's Day magazine.  I really like this dish and it makes enough to have left overs that reheat well.  

Jesse-3.5/5

Megan-4/5

Walnut and Rosemary Oven-Fried Chicken

• 1/4 cup low-fat buttermilk
• 2 tablespoons Dijon mustard
• 4 (6-ounce) chicken cutlets
• 1/3 cup panko (Japanese breadcrumbs)
• 1/3 cup finely chopped walnuts $
• 2 tablespoons grated fresh Parmigiano-Reggiano cheese
• 3/4 teaspoon minced fresh rosemary
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray $
• Rosemary leaves (optional)

1. 1. Preheat oven to 425°.
2. 2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. 3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. 4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

I got this recipe from Cooking Light magazine.  It did not have as  much flavor as I was expecting.  

Jesse-3/5

Megan- 2.5/5