Dolly Parton Stampede Creamy Vegetable Soup

 

This soup is one of our absolute favorites and it's SO quick and easy to throw together!  We serve it classic Dolly style with a side of Cheddar Bay Biscuits.

1 stick butter, melted
1 (30oz) can mixed vegetables (I use VegAll Homestyle)
1/2 cup flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. white pepper
2 tsp. salt
4 cups chicken broth
3 cups heavy whipping cream

In a large pot, melt a stick of butter.  Add the can of mixed veggies and mash with a potato masher.

Whisk in the flour and cook for a minute or two.  Slowly add the chicken broth, whisking constantly until the mixture is smooth.  

Add the seasonings and heavy whipping cream.

Simmer on Low for 30 minutes or until your desired consistency.  Serve with warm Cheddar Bay Biscuits.

Instant Pot Beef Stew

 

We bought the most amazing half of a beef from a farm in Delta Junction.  We were in the mood for a rich, hearty soup and the chuck roast in the freezer was calling our name!

1 chuck roast, cut into 1-2 inch chunks

2 tablespoons extra virgin olive oil

salt and pepper

6 carrots, peeled and chopped into thick coins

1 large sweet onion, roughly chopped

1 head of garlic, minced

4 cups beef broth

1 (15oz) can tomato sauce

2 tablespoons worcestershire sauce

1 tsp. dried thyme

1 tsp. dried oregano

1/4 tsp. ground mustard

2 bay leaves

1 bag frozen peas

1 bag frozen lima beans

3 tablespoons flour

Turn the instant pot to Saute and allow it to get hot.  Add the olive oil and the chuck roast chunks.  Season with salt and pepper and allow the meat the brown on all sides.

Once the meat is browned, add the thyme, oregano, ground mustard, and worcestershire sauce, mix well.

Add the garlic, carrots and onions and saute for a few minutes until the onions begin to sweat.

Once the onions are sweating, add the tomato sauce, beef broth, frozen peas, frozen lima beans and bay leaves.  Mix well.

Put the lid on your instant pot, set it to manual, high pressure and cook for 20 minutes.  Allow it to natural release for 15 minutes, then release the pressure completely.

Put 3 tablespoons of flour in a small bowl and ladle 1 cup of the soup liquid into the flour.  Whisk well until all the lumps are dissolved and you have a thick slurry. 

Add the slurry to the soup and mix well.  Serve with homemade bread and saltines.

Dumpling Soup

 

You may have seen this recipe floating around Facebook and I gotta tell ya, it's become one of my family's absolute favorite meals.  I've tweaked it to fit our family's preferences and it's definitely a winner.  The broth is to die for.  And what I really love about it is that I've found that you can throw pretty much any veggies you have in it and it will turn out beautifully.  I make a HUGE stock pot full of this soup so that we can eat on it for lunches thoroughout the week so if you want to make a smaller batch, feel free to decrease the ingredient amounts.

1 bag frozen Bibigo dumplings (I use the whole Costco size bag)

chicken broth (as much as your family will eat)

sesame oil

garlic powder

dried or fresh chives, chopped

soy sauce

fresh veggies of your choosing, I use a head of sliced cabbage, several chopped zucchini and/or yellow squash, chopped onion, sliced mushrooms, sometimes some shredded carrots, fresh sliced garlic

Start with as much chicken broth as you'd like in a large stock pot and bring to a boil.  

Meanwhile chop/slice all of the veggies you'd like to use.

Once the broth is boiling season with garlic powder, ginger powder, sesame oil, and soy sauce.  For a huge stock pot I use a couple teaspoons of garlic powder, about half a cup of soy sauce, and just a small drizzle of sesame oil.  Sesame oil is very potent so a small amount does the trick.

Add the veggies and frozen dumplings.

Bring back to a boil, reduce heat and simmer for 10-15 minutes or until the dumplings are cooked through.

Taste your broth and adjust the seasonings as necessary.  I usually end up adding a bit more soy sauce.

Serve with fresh or dried chives.

Creamy Tomato Soup

 

My friend Bree gave me another amazing recipe and it's SO easy!  What I LOVE about this tomato soup recipe is that you can make a single serving or you can make enough for a ton of people.  As long as you follow the ratios it will turn out perfectly no matter how much you decide to make.  

Personally, you know me, I make a bulk batch.  We have it for dinner, stick it in the fridge overnight, and then the next day I ladle the leftovers into quart mason jars with a plastic lid and freeze for later.  It's such a great feeling to be able to pull out a couple of jars to thaw in the morning when I know I have a busy day ahead and just pour it into a pot to heat up when I get home.  

Ingredients:

Tomato Sauce 

Chicken Broth

Heavy Cream or Half n Half

Onion Powder 

Garlic Powder

Sugar

Salt

Pepper

This recipe is all about ratios.  No measuring, no fuss, just ratios.  I get the 106oz can of tomato sauce from Costco and bulk make this recipe to freeze for leftovers.  If you just want to make it for lunch for yourself, just use a normal size can from the canned tomato isle at the store.  Or literally any amount in between.  It does not matter.

In a pot appropriately sized for the amount you're wanting to make, combine equal parts of tomato sauce and chicken broth.  Mix well. (If you use the giant Costco sized can, an 8qt instant pot liner is the perfect size.) 

Then, take your onion powder and garlic powder and sprinkle each over the surface of the soup so that it has a light layer of each.

Add a light pinch of salt and pepper.

If it's too acidic for your taste, sprinkle a couple tablespoons of sugar to your liking.

Bring the soup to a simmer.  Once simmering, add heavy cream or half n half until it's as creamy as you like your tomato soup.

Heat through and serve with your favorite toppings and grilled cheese.

Sausage Tortellini Soup

 

This is one of those meals that's easy peasy and oh my goodness have we needed easy this week.  For those who may not know, we are a foster family.  We have a teeny, tiny, new placement this week and we're running on the NO sleep that comes with infants and the LOADS of stress and anxiety that comes with dealing with the agency workers.  I'm supposed to be eating Paleo right now, but in this moment, survival is the name of the game and I need quick, easy, no fuss, meals to get us through.  I was so thankful to come across this recipe and I had to share it with you.  I made tweaks to the original and pieced together several recipes to omit what we don't like and add in what we do and the final result was loved by all.  You can use either squash/zucchini OR fresh spinach...my kiddos like the squash version because they don't enjoy the texture of cooked spinach.  You could also use the squash AND spinach...who am I to tell ya what to do?  Also, I'm sleep deprived and apologize if this reads wonky.  Enjoy!

1 lb. sausage

1 (8oz.) block of cream cheese, cubed

4 cups chicken broth

2 cans diced tomatoes

1 (20 oz.) package frozen cheese tortellini

2 yellow squash and/or zucchini with the middles hollowed out, chopped 

OR

3 cups fresh spinach

Turn a 6qt or 8qt Instant Pot to Saute.  Add the sausage and cook until crumbled and browned.  (If you don't have an instant pot, brown it in a skillet and add it to your crock pot.)

Once the sausage is done, add the broth, diced tomatoes (with the juices, don't drain the tomatoes), and the cubed cream cheese.

If you're using an Instant Pot, use the Slow Cooker function and set it to Low for 4 hours to allow the cream cheese to melt.  (If you're using a crock pot, same deal...Low for 4 hours.)

After 4 hours, use a whisk to break up the cream cheese until the soup is nice and creamy and smooth.

Add the chopped squash and frozen tortellini and cook on Low an additional 30 minutes.  (If you're using spinach, add it to the soup just a few minutes before serving.)

This is delicious served with crusty bread and a salad.  My kiddos also LOVE a grilled cheese sandwich with it.

Egg Roll in a Bowl Soup

 

I was DELICIOUSLY surprised with how this final recipe turned out.  I really like Egg Roll in a Bowl, but turning it into a soup hits all the right places in the winter time.  I make this in my Instant Pot on the Sauté feature.  You also make the entire thing in one pot so it's super easy clean up!

1lb. ground sausage

1 onion, diced

1 (10oz.) bag shredded carrots

1 green cabbage, sliced into strips

1 head of garlic, minced

6 cups chicken broth

1 tablespoon coconut aminos

1 tsp. garlic powder

2 tsp. onion powder

2 tsp. salt (plus more to taste)

Turn your Instant Pot on the Sauté feature and allow it to get hot.  Add the sausage and brown.

When the sausage is almost done, add the diced onion and sauté until the onion is softened.  

Add the garlic and carrots and sauté until the carrots have slightly softened and the garlic is fragrant. 

Then add the broth, coconut aminos, garlic powder, onion powder, and cabbage to the pot.  Mix well.

Bring the soup to a simmer and allow to cook for 10 minutes or until the cabbage has softened but still has a little bit of a bite to it.

Season with additional salt and onion powder to taste.

Paleo White Chicken Chili

 

You'll notice some Paleo recipes coming across the blog as I try new recipes.  My doctor recently put me on a Paleo diet and I was SO nervous about it at first.  I didn't need to be.  It's not that different than how we normally eat.  The biggest change for me is the elimination of dairy (oh sweet cheese how I miss you!) and my morning piece of toast.  But other than cutting dairy and grains, we're big meat and veggie eaters which basically boils down the Paleo diet.  And I have to say, I've been SUPER impressed with all of the recipes we've tried.  This one is SO flavorful and I don't miss the dairy at all.  Give it a shot!

A couple of notes before we get started.  I'm being conservative with the garlic amounts in the recipe.  But you should know that instead of the 4 cloves listed, I add 10-12 cloves.  We are garlic lovers!  I buy the giant bag of fresh, pre-peeled garlic at Costco to save me time in the garlic department.  (Not the pre-minced garlic in a jar...I don't care for that one.)

Also, I don't add heat to this soup.  This recipe is perfect as is, but if you want heat, feel free to add a seeded, diced jalepeno or two to the chopped veggies or a can of diced green chilis with the broth.  Totally your call.

2 Tablespoons coconut oil

1 onion, diced

4 celery stalks, chopped

4 garlic cloves, minced (see note above)

2 jalepeno peppers, seeded and diced (optional)

2 large chicken breasts, cut into bite sized chunks

1 Tablespoon cumin

2 tsp. chili powder

1 tsp. Italian seasoning

1 tsp. pink Himalayan salt or sea salt

1/2 tsp. black pepper

*Helpful hint: put the cumin, chili powder, Italian seasoning, salt, and pepper into a small bowl prior to beginning.  That way you can just dump it on top of the chicken rather than measuring it all out while the chicken is over the heat.

4 cups chicken broth

1 (4oz.) can diced green chilis (optional)

1 (14oz) can coconut milk

Optional Garnishes: Avocado (highly recommend!), cilantro (the more the merrier!), jalepeno rings

Heat the coconut oil in a large pot over medium heat.  

Add the onions, celery, garlic, and jalepenos, if using.  Sauté for about 5 minutes or until tender.

Move the veggies to the side of the pot and add the chicken and the bowl of spices.  Cook the chicken until it has started to brown on all sides.

Add the broth and the can of diced green chilis (if you're using them).  Bring to a boil.

Reduce the heat to medium-low and let it simmer for 10-12 minutes.

Add the coconut milk.  Bring the soup back up to a boil and let it boil at a full rolling boil for 10 minutes until the soup has slightly reduced and thickened.  (It is NOT a thick soup so don't be looking for a chowder consistency...it will just be slightly thicker than broth.)

Remove from heat and serve immediately with the optional garnishes.  

Instant Pot Creamy Chicken and Wild Rice Soup

 

This. Soup. Is. Bomb!  It's so rich and creamy and hearty.  Absolutely perfect for a chilly Fall or Winter night.  The recipe calls for raw chicken which is what I usually have.  BUT sometimes I have leftover shredded chicken from a rotisserie or other leftover meal that's already cooked.  I totally use that if I have it.  I really like the texture that shredded chicken gives it and it doesn't affect the cooking time at all.  So if you have pre-cooked shredded chicken, feel free to use it.  Don't worry that it's not raw.

4 Tablespoons butter

1 medium onion, diced

5 carrots, peeled and cut into circles

5 stalks of celery, chopped

6 cups chicken broth

2 large boneless, skinless chicken breasts, diced (or 4 cups of leftover shredded chicken)

1 cup Wild Rice (I love the Lundberg Wild Rice blend!)

1 Tablespoon dried parsley

2 Tablespoons cornstarch (can sub flour)

2 Tablespoons cold water

1 block of cream cheese, softened and cubed

1 1/2 cups milk

1/2 cup heavy cream

1 tsp. salt, more to taste

1/2 tsp. pepper, more to taste

Pinch of red pepper flakes, more to taste

Set your Instant Pot to the Sauté feature.  Add the butter and let it melt.  Once the butter is melted, add the onion, carrots, and celery.  Sauté the veggies until they start to soften, about 5 minutes.

Add the chicken broth, salt, pepper, red pepper flakes, chicken, rice, and parsley to the pot.  Place the lid on the Instant Pot, set the valve to "Sealing" and Manual, high pressure for 5 minutes.  After the 5 minutes is up, let the pot naturally release some pressure for 5 minutes, and then do a full quick release.  

Meanwhile, in a small bowl, whisk together the cornstarch (or flour) and cold water until no lumps remain.  After the pin drops on the Instant Pot, carefully remove the lid, turn on the Sauté setting, and add the cornstarch mixture, stirring constantly.

Add the cubed cream cheese and stir until all of the cream cheese has melted.  Add the milk and cream and heat through being careful to stir constantly so it doesn't scorch.  If it starts to get too hot, turn the pot off.  There's plenty of heat in there to get it warmed through.

Add salt and pepper (and a little Creole is fantastic!) to taste.  Serve with your favorite crusty bread.

Soup Beans & Ham

One of my favorite things about having a ham for Easter is the leftover ham bone!  We put it in a freezer bag and save it for a Soup Beans & Ham craving.  IF you can wait this long, make this soup one day before you intend to eat it.  I like to get it cooking right before we start to get the girls ready for bed.  Let it cook and cool before you go to bed, stick it in the fridge overnight, and then heat it back up the next day.  The flavor and consistency is out of this world.  It's so hearty and satisfying.  I use my Instant Pot for this so you don't even have to soak the beans.  Just be sure that they're super clean.

1 1/2-2lbs. smoked pork bone

any leftover ham you might have 

1/3 cup dehydrated onion

1tsp. granulated garlic

1/2tsp. Johnny's Garlic Spread (from Costco)

1 1/2tsp. Italian seasoning

1 1/2lbs. dry pinto beans

8 cups water

1/4 cup Better Than Bouillon Chicken 

black pepper to taste

Add all of the ingredients to the Instant Pot and secure the lid.  Make sure the vent is set to Sealing.

Select Manual or Pressure Cook and adjust the time to 60 minutes.

When the time is up, allow the pressure to release naturally all the way (if you don't have time for a full natural release, shoot for 20-30 minutes at least).

Remove the pork bone and slice off any remaining ham from the bone and return the meat to the pot. Discard the bone.  

*This is when I like to let it cool and stick it in the fridge overnight.  When you're ready to start preparing dinner the next day, remove it from the fridge, let it sit on the counter long enough for some of the chill to come off of it, put the pot back into the Instant Pot, set to Sauté and bring it up to a boil for about 30 minutes.  Serve with my favorite cornbread recipe. 

Clam Chowder

Since moving to Alaska, we've found a little restaurant that we love to pop into if we need to grab lunch while we're out.  They have the BEST clam chowder and this recipe gives us our clam chowder fix while we're in quarantine.  

extra virgin olive oil

water

3 (6.5oz) cans of minced clams

1 cup minced onion

1 cup celery, diced

2 cups potatoes, cubed

1 cup carrots, diced

1 stick of butter

1/2 cup flour

1 quart of half & half

2 tablespoons red wine vinegar

salt and pepper to taste

Topping suggestions: oyster crackers, cooked crumbled bacon, shredded cheddar, scallion, parsley, crusty bread or bread bowl

In a large skillet over medium heat, add olive oil, onion, celery, and carrots.  Sauté for a few minutes, until the vegetables just begin to cook.  Add the potatoes and drain the juice of the minced clams into the skillet with the vegetables.  Add enough water to cover the veggies and cook over medium heat until tender.

While the veggies are cooking, melt the butter over medium heat in a large, heavy saucepan.  Whisk in the flour and cook for about 1 minute, stirring constantly.  

Slowly whisk in the half & half stirring constantly until thick and smooth.  Stir in the vegetable mixture and heat through, but do not boil.

Stir in the clams just before serving.  Overcooking clams makes them tough.  Once the clams are heated through, stir in the red wine vinegar and season with salt and pepper to taste.

Serve just as it is or top with your favorite toppings and a slice of crusty bread or inside a bread bowl.

Haines Family Chili

That's right.  I put my name on a chili.  I've been working on this chili recipe for a few months now and it's finally exactly how I want it.  It's not too spicy, though you could make it that way if you prefer yours spicier, by adding some sliced jalepeno rings or a spicer version of Rotel.  My husband prefers his a little spicier and adds a few dashes of Tabasco sauce into his bowl.  But I love it just how it is.  It's hearty, salty with a little sweet, and amazing with some thick cut, farmhouse style shredded cheddar on top.

1lb. organic grass-fed beef

1/2 cup dehydrated chopped onion

2tsp. onion powder

1pkg. McCormick Chili Seasoning (I use gluten-free but original works great too.)

1pkg. Ranch Dressing Seasoning

2 cans organic black beans, drained

2 cans organic red kidney beans, drained

1 can mild Rotel

1/2 jar Jacks Medium Cantina Style Salsa (The Costco jar.  It's fresh and in the fridge section.)

1/3-1/2 cup Swerve granulated sweetener

2-3 cans of water (Just use a bean can.)

Salt

Extra Virgin Olive Oil

Your favorite chili toppings.

Turn your Instant Pot on the Sauté setting.  Add a generous amount of olive oil, enough to cover the bottom of the pot.  Add your ground beef and cook until browned, leaving it in dime sized chunks.  

Season the beef with salt (I use about a teaspoon of Pink Himalayan), onion powder, and dehydrated chopped onion.  Cook until the chopped onion becomes soft and the beef is cooked through.

Add chili and ranch seasonings and mix well.  

Add the Rotel and Salsa and mix well.

Add 2-3 cans of water; however much you like to make your chili the consistency you prefer.

Add all of the beans and stir well.

Add 1/3 cup of Swerve.  You can add more once it's finished cooking if you want it sweeter.

Give it a good stir to make sure everything is incorporated evenly.  

Place the lid on your Instant Pot, set the valve to Sealing, and cook on high pressure for 12 minutes.  

Once it's finished, allow the pressure to naturally release completely.  (There's room to fudge that if you don't have time for a full natural release...just let it release naturally as long as you can.  Always make sure you move the valve to Venting to release all remaining pressure before attempting to remove the lid.)

Taste and add salt if needed.  Also, add more Swerve at this time until it's to your liking.

My family all tops their bowl a bit different.

One of my kids likes tortilla chips, sour cream, and shredded cheddar.

Another one likes Tabasco, plain greek yogurt, and shredded cheddar.

My husband likes Tabasco, sour cream, and shredded cheddar.

I like mine with thick, farmhouse style shredded, cheddar. 

Enjoy!

Shrimp and Crab Bisque

Make this.  Make this right now.  It's so decadent and SO rich and creamy!  It feels and tastes like it's from a restaurant.  It's fancy enough to make for company but easy enough you can also make it on a busy weeknight.  

1 1/2 sticks of butter

1 onion, chopped

1 tsp. garlic powder

1 tablespoon dried parsley

2 tablespoons flour

2 cans cream of potato soup

2 cans cream style corn

1 lb. shrimp, raw, deveined, tail off (I like large shrimp)

1 lb. crab meat (shhhhh you can use imitation...I won't tell)

1 quart half & half

salt and pepper

tabasco sauce, optional

In a large pot, melt the butter on LOW heat and add the chopped onion.  Sauté until the onion is soft, 4-5 minutes.  Add the garlic powder, parsley, and flour and cook for 2 minutes stirring constantly.  

Add the cans of soup and cans of creamed corn and heat until it starts to bubble. Add the seafood and cook until the shrimp turns pink. 

Add the half & half and heat until it's hot but not boiling.  Add salt and pepper to taste.

Serve with tabasco sauce or eat it just how it is.  It's perfect either way.  

Bacon Cheeseburger Soup

So, so good, you guys.  It's a bacon cheeseburger without any carb guilt.  And it's Keto friendly!

1lb. bacon, cooked and crumbled

2lbs. ground beef

1/4 cup dried minced onion

1 tsp. garlic powder

1 tsp. onion powder

1/2 stick of butter

1/2 tsp. cumin

1/2 tsp. black pepper

6 cups beef broth

4 tsp. spicy brown mustard (or whatever you have)

1 block cream cheese

1 cup heavy whipping cream

2 cups shredded cheddar cheese

salt to taste

In a large stock pot, add the ground beef, minced onion, garlic powder and onion powder.  Cook and crumble the ground beef until there's no pink left.  

Push the cooked meat to the sides of the pot.

Add the butter, cumin, and black pepper to the pot.  

Add the broth, mustard, and the cream cheese to the pot and let it cook for a few minutes until the cream cheese has melted.  

Cover the pot and turn the heat to Low.

Cook for 20-30 minutes.

Turn the stove off and finish by slowly adding the heavy whipping cream and cheddar cheese.  

Taste and add salt if needed.

Serve topped with cooked, crumbled bacon.  

Copycat Zuppa Toscana

This is a copycat recipe for Olive Garden's Zuppa Toscana...but I have to admit, I actually think this tastes even BETTER than the restaurant's.  It's so SO good!  

1lb. sausage (I prefer Jimmy Dean Sage)

1 onion, diced

4 carrots, chopped

4 celery ribs, chopped

3 cups potatoes, chopped

7-8 cups chicken broth

2 tsp. garlic powder

1-2 tsp. Creole Seasoning (depends on how spicy you like it)

1/4 cup dried parsley flakes

2 cups heavy whipping cream, warmed

1 1/2 cups parmesan cheese

6-10 kale leaves

salt

Set your Instant Pot to Saute.  

Once hot, brown and crumble the sausage for 3-4 minutes.  

Add the diced onion and cook another 3-4 minutes or until the onions are starting to sweat.  

Add the carrots, celery, potatoes, chicken broth, garlic powder, Creole Seasoning, and parsley flakes to the pot.  

Lock the lid on your Instant Pot, set it to the sealing position, and process on high for 8 minutes, NPR for 10 minutes, and then Quick Release the remaining pressure.  

While the soup is cooking, prepare your kale.  Lay the leaves on the cutting board (I find it's easiest to fold it in half length-wise so the rib is exposed) and remove the kale leaves from the entire rib/stem.  Chop the kale into bite size pieces.

Once the pot has been released of all pressure, remove the lid and add the warmed cream and parmesan cheese and stir. 

Add salt to taste.

Just before serving, add the kale and stir so all of the kale gets covered in liquid.  The kale will wilt quickly but will still have a nice bite to it as you eat it from the bowl.  

**Word of caution: Only add as much kale to the pot as you'll eat in one sitting.  If you add a bunch of kale and refrigerate the leftovers WITH kale, the kale will become soggy. When you go to eat the leftovers, chop more fresh kale and add it to your bowl, then put the hot soup on top and stir.**

Tomato Bisque

Ahhhh, tomato bisque.  Grown up tomato soup.  Perfect for a chilly evening.

2 28oz cans crushed tomatoes  (If you like it a little chunkier, use 1 28oz can of crushed tomatoes and 1 28oz can of diced tomatoes.  But we prefer it smoother so I use all crushed.)

1 Tbsp. crushed or minced garlic

2 cups chicken broth

3 Tbsp. sugar

1/3 cup butter, cut into cubes

1 cup heavy whipping cream

15-20 fresh basil leaves cut julienne, OR 1 Tbsp. dried basil, or OR 1-2 drops of Young Living Basil Vitality

Your favorite croutons, grilled cheese, pesto, and/or shredded parmesan cheese.

Pour the tomatoes, broth, and garlic into your Instant Pot liner.  If you are using dried basil or basil vitality, add it now.

Place the lid on your Instant Pot and set the valve to sealing.

Press the "Soup" button and adjust the time to 20 minutes.

Once it's done, do a Quick Release.

Stir in the sugar.

Then the butter cubes.

Then slowly whisk in the heavy whipping cream.  

If you're using fresh basil, you can add it now.

Serve hot with any or all of the toppings listed.  It's also great with a nice caesar salad!

Cream Cheese White Chicken Chili

White Chili y'all.  That's where it's at!  If you've followed this blog for any length of time at all, you know I'm a HUGE fan of it AND that I already have a white chili recipe on here.  You can never have too many.  In my opinion.  Anyway, this one has a much different flavor than my other one yet they are equally amazing.  Variety is the spice of life.  

6 cups chicken broth

1 can Rotel

1lb boneless, skinless chicken breasts

1 packet of dry ranch dressing mix

2 tsp. cumin

2 tsp. chili powder

2 tsp. salt

1 can black beans or great northern beans

1 can corn

1 8oz. block of cream cheese

Optional Toppings: Tortilla Chips, Shredded Cheddar Cheese, Sliced Avocado, Sour Cream, Cilantro

In your Instant Pot, add all ingredients except for the beans, corn, and cream cheese.

Set your pots valve to the sealing position and process on manual, high, for 20 minutes.

Let it Natural Release for 15 minutes and then Quick Release until the pressure is gone.

Open the pot, remove the chicken and shred.  Add it back to the pot.

Set the pot to the Sauté feature.

Add the can of beans and corn.

Add the cream cheese and allow it to melt.  Use a whisk to break it up and incorporate it completely.

Once the cream cheese has melted and the beans and corn are heated through, add to bowls and serve with your toppings of choice.

For the crock pot:

Add all ingredients except for cream cheese to your crock pot.  Cook on Low for 6-8 hours or on High for 4 hours.  

When it's done, add the cream cheese and cook on high an additional 30 minutes.

Cauliflower Chowder

Whoa baby!  It has been FRIGID here this week!  I mean, subzero temps, wind-chills down to -20, frigid!!  And this is Virginia!  That's coooooold, my friends!  Even for this native Ohioan.  But, I can't lie...I love it!  I LOOOOVE cold weather and snow and overcast days.  These kinds of days make a perfect excuse to have blankets out, a good Netflix marathon going (currently Gilmore Girls) while my daughter is napping, and there is always hot coffee in the pot.  It's when people slow down and stay home and in this busy, go-go-go world, I need days like this.  Where you can just stand outside and listen to the snow fall.  Have you ever listened to the snow fall?  It's one of the most peaceful sounds God created.  For me, that's perfection.  Which brings me to this soup.  It is comfort food without the guilt and it was created to warm you up from the inside out on a frigid evening.  It's slightly sweet from the carrots but it's thick and rich and just warms you to the bones.  Enjoy, my friends.

1/2 stick butter

3 tsp. minced garlic

1 onion, diced

3 carrots, peeled and diced

4 celery stalks, diced

1/4 cup flour

4 cups chicken broth

1 cup milk (or half and half)

1 head cauliflower, roughly chopped

salt and pepper, to taste

garlic powder, to taste

onion powder, to taste

cheddar cheese and cooked crumbled bacon as a topping, optional

Melt the butter in a large stock pot over medium-high heat.  Add the garlic, onion, carrots, celery, and a generous sprinkle of salt and pepper.  Cook for about 5 minutes or until the vegetables are beginning to soften.  Stir in all of the cauliflower.  Sprinkle the flour over the vegetables and stir and cook about 1 minute until the flour is lightly browned.  Gradually pour in the chicken broth and milk.  Stir constantly, about 3-4 more minutes, until the soup is beginning to thicken.  Bring to a boil, reduce heat and simmer for 15 minutes.  Once the soup has simmered and thickened, add more salt and pepper to your liking as well as about 1-2 tsp. each of the garlic powder and onion powder.  (I just added it until it tasted how I liked.)

Now, this part is completely optional but I thought it added a nice touch.  Take an immersion blender and give it a few swirls through the soup to break down some of the veggies and make the soup just a bit thicker.  You can also just ladle some into a regular blender and pulse it a few times and add it back into the pot.  Again, all of this is completely optional, but veeeery nice.  Top with shredded cheddar cheese and crumbled bacon.

Chicken Avocado Soup

Oh man...this soup is great!  It's so light and refreshing!  We've had it a couple of times this SUMMER...yeah, soup in the summer!...but it's fine because it's extremely light yet filling.  My husband even ate it and liked it and got full.  That's saying something.  

2 chicken breasts, cooked and shredded

olive oil

salt and pepper to taste

1 1/2 cups green onions, chopped and divided

1 tsp. minced garlic

1 tomato diced

3-14.5oz cans chicken broth

1/8 tsp. cumin (we like cumin, so I added more)

1 tsp. kosher salt

2 avocados, diced

1/2 cup cilantro, chopped

In a dutch oven (or equivalent) heat 2 tsp. of olive oil until it's nice and hot.

Add 1 cup of the green onions and the garlic to the pot.  Saute about 2 minutes. 
Add the diced tomato and saute 1 minute, until soft.
Add the chicken broth, cumin, and salt to the pot.  Stir well and bring to a boil.  Cover the pot and simmer on low for 15-20 minutes.

In individual bowls, layer some shredded chicken, avocado, remaining green onions, and cilantro; to taste.  Ladle the broth into the bowls and serve while piping hot.  I served it with a lime wedge, tortilla chips, and salsa.

Low Carb Chicken Noodle Soup

Happy Monday, Friends!  Ok, so this whole gestational diabetes thing is super annoying...but I'm managing.  It's not quite as bad as I had imagined it would be before I started googling different recipes.  And since I know that I HAVE to have carbs, I'm happier.  That being said, I can't over-do it with the carbs, but I'm finding some pretty tasty recipes that are very satisfying.  This is one of them.   For those of you who are also dealing with gestational diabetes...or diabetes in general...my sugar was surprisingly low 1-hour after eating.  You can have a hearty, full bowl of this soup with lots of noodles and my sugar was in the low 100's (anywhere from 109-118).  Anything under 140 for gestational diabetes is considered golden.  So that made me *very* happy.  And I was full when I was done with my bowl!  Bonus!

For me, chicken noodle soup is best when it's made from scratch.  And I mean FROM SCRATCH.  I love to cook a chicken (or a package of chicken thighs), de-bone it, shred the meat, use the meat in the soup and then use the bones to make homemade chicken broth FOR the soup.  It just makes things..."sigh...ahhhhhhh" when you take that first piping hot sip of the broth.  Yes, it's a labor of love.  Yes, it's work.  Yes, I know many of you are rolling your eyes.  Yes...I know.  Store bough chicken broth is FINE.  In fact, if you REALLY want to make it easy on yourself, use store bough chicken broth and canned chicken.  I won't judge.

 

4 cups fully cooked chicken-dark, white or both, de-boned and shredded

8 cups low sodium chicken broth (or your own)

2 cups water

2-3 large celery stalks, chopped

2-3 large carrots, peeled and chopped

1 cup white onion, diced

5 cloves garlic, minced (or 5-7 tsp. garlic powder...more to taste)

onion powder, to taste

salt and pepper, to taste

cayenne pepper, to taste (optional)

8 oz. whole wheat thin spaghetti noodles, broken into thirds

In a large soup pot, add the chicken, broth, water, celery, carrots, onion, garlic and seasonings.  Stir well to incorporate all of the ingredients together.  Cover the pot and cook on high heat until the mixture begins to boil.  Once it's boiling, turn the temperature down to low and allow it to simmer for 30 minutes, keeping the pot covered and stirring regularly.  After 30 minutes, turn the temperature back up to medium-high and allow the soup to return to a boil.  Add the spaghetti noodles, stir, and put the lid back on.  Allow the noodles to cook for 5 minutes.  At this point, the soup is SUPER hot.  Allow it to cool slightly.  Taste the soup and adjust the seasonings to your liking.  Enjoy!

Skinny Slow Cooker Chicken Tortilla Soup

I am normally not a fan of a tortilla soup.  Any recipe I've tried was bland and just not all that exciting.  THIS one...is NOT bland and really made me very happy.  I was in the mood for "Mexican" food the other night but didn't want all of the work of a taco bar and I certainly didn't feel like going out.  (At 8 months pregnant, I look for any excuse to stay home in my sweats.)  And this is a slow cooker meal which doesn't get much easier.  

3 pieces of chicken, cooked and shredded (use whatever you have i.e. breasts, thighs...)

1 (15oz.) jar of salsa (mild, medium, hot...whatever you like)

1 (4oz.) jar of chopped green chili's

1 (15oz.) can of black beans, drained

1 (15oz.) can of corn, drained

1 1/2 cups chicken broth

1 1/2 cups water

3 cloves of garlic, minced (or 3 tsp. of garlic powder)

1 jalapeno, minced

1/2 tsp. cumin

1/2 tsp. chili powder

1 tsp. lemon juice

Toppings: Tortilla chips, sour cream, cheese, avocado slices, fresh chopped cilantro

Note: I always have cooked, shredded chicken in my freezer.  If you have raw chicken breasts you are planning on using in this recipe, just chunk it up raw and throw it in.  It will have plenty of time to cook.  If you're using a bone-in piece of chicken, I would bake it in the oven, let it cool, shred it, then add it to the slow cooker.  That way you won't have to fish out any bones from your soup.

Add all of the ingredients (except the toppings) to a 5-qt. slow cooker.  Stir well to incorporate all of the seasonings.  Cover and cook on low for 6-8 hours or on high for 3-4 hours.

When you're ready to eat, add a few crumbled tortilla chips to the bottom of your bowl.  Generously ladle some soup on top of the chips and top with any (or all) of the toppings.  This is a "skinny" recipe, so there's very little guilt here. Serves 4.

Calories: 275, Total Fat: 8 grams, Saturated Fat: 4 grams, Protein: 22 grams, Total Carbs: 29 grams, Sugar: 7 grams, Fiber: 6 grams