.taco soup.

This is the perfect recipe for those cold winter nights that we have been having. This recipe was sent to me by my friend Erin (thank you!), and I have already made it twice already. Its SO good and I especially love all the toppings you can put on it. I'm getting hungry as I type..anyways..I cut some of the recipe in half and it still made a ton of leftovers. Enjoy! (if you want to freeze leftovers for another day double the meat, tomatoes and corn)



Ingredients
1 pound ground turkey or ground beef
1 onion chopped
1 cans of corn
2 cans of diced tomatoes
1 can of kidney beans
1 can of pinto beans
1 small can of diced jalapenos mild or chili peppers
1 package of Taco seasoning
1 package of Ranch seasoning

Preparation
Cook the meat and onions until meat is brown. Then add all cans and DO NOT DRAIN any of them, then add packages of seasonings. Heat until boiling and serve. Can be served with sour cream, cheese, cilantro and onions for toppings. Enjoy!

.eggplant roll-ups.

I found this recipe in Rachael Ray's magazine. They were a little more difficult than I would have preferred but they tasted so great I will definitely make this recipe again. And it is vegetarian!



Ingredients
1 large eggplant, cut lengthwise into 8 slices.
salt and pepper
4 large eggs
3/4 cup store-bought pesto
2 1/2 cups bread crumbs
6 tablespoons extra-virgin olive oil
3/4 cup ricotta cheese
1/3 cup grated pecorino-romano cheese (i did not use this because i couldnt find it)
1 cup store bought marinara sauce

Preparation
1. Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the breadcrumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs.
2. Preheat the oven to 350 degrees. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet.
3. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes.
4. Meanwhile, in a small saucepan, bring the marinara sauce to a simmer. Serve the roll-ups with the sauce and remaining cheese. Enjoy!

.cottage cheese enchiladas.

This amazing recipe is from my friend Shawna. For my bridal shower I was given recipes from everyone that came and I am just now starting to go through them (im horrible I know). It was so simple and delicious. The picture posted is from the before, because I forgot to take an after picture. Also, the original recipe calls for red enchilada sauce but I prefer green. Use what you like :) Enjoy!



Ingredients
1 TBSP veg. oil
2 skinless chicken breast halves
1/2 cup chopped onion
1 can green chile peppers
1 package Taco seasoning mix
1/2 cup sour cream
1 pinch ground pepper
2 cups cottage cheese
corn tortillas (about 12)
2 cups of shredded monterey jack cheese
1 can of red or green enchilada sauce

Preparation
Heat oil in skillet over med. heat. Add chicken, onion, peppers and saute until brown. Add your taco seasoning according to package directions.

In a separate bowl mix sour cream and cottage cheese with salt & pepper. Stir.

Preheat oven to 350 degrees. Assemble the enchilada by heating tortillas until soft. Place a spoonful of meat mixture and cottage cheese mixture and add some shredded cheese. Roll them and put them in a baking dish. Top with and remaining sauce and cheese. bake for 30 mins. or until cheese bubbles.

.portobello, broccoli and red pepper melts.

I found this recipe on another cooking blog annies-eats.com. Her pictures are just amazing, I almost wanted to steal hers instead of using my own! I need to start learning how to use the hubby's camera stat. This meal is vegetarian and SO delicious. Enjoy!



Ingredients
1 small head broccoli, cut into small florets
1 tbsp. olive oil
salt and black pepper
4 portobello mushrooms (stems removed), sliced ½-inch thick (I only used 2)
2 red bell peppers, seeded and sliced ½-inch thick
¼ cup light mayonnaise
1 clove garlic, minced or pressed
4 thick slices country bread
2-4 oz. provolone cheese, thinly sliced

Preparation
Preheat a broiler with a rack placed 4 inches from the heat source. Line a rimmed baking sheet with aluminum foil. Place the broccoli on the baking sheet, drizzle with the olive oil and season with salt and pepper. Toss to combine. Broil until the broccoli begins to brown, tossing once or twice, about 4-6 minutes.
Add the sliced mushrooms and peppers to the pan with the broccoli and toss to combine. Broil, tossing once or twice, until the vegetables are tender, 8-10 minutes more. Set aside.
Meanwhile, combine the mayonnaise and garlic in a small bowl; season with salt and pepper. Place the slices of bread on a work surface. Spread each slice of bread with 1 tablespoon of the garlic-mayo mixture. Top with the cooked vegetables, then the cheese. Line the baking sheet with a new piece of foil. Transfer the assembled sandwiches to the baking sheet. Broil until the cheese is melted and lightly browned, 2-4 minutes.

.greek pesto pasta salad.

I invented this pasta salad for a work potluck. I had no idea what to bring and was too lazy to go to the store so I got the idea to make a pesto pasta salad and just toss in whatever veggies I had on hand. Then after adding all the ingredients it seemed very greek so thats where it got the name. Im officially obsessed with this salad and made it to weeks in a row because I just couldn't get enough! Enjoy!



Ingredients
I package of bow tie pasta (Farfalle)
2 tablespoons of olive oil
1 cup of cherry tomatoes cut in half
4 tablespoons of pesto
1/2 cup of chopped green bell pepper
1/2 cup chopped katamala olives
1 package of salami chopped
Pepper to taste
Garlic powder to taste
Salt to taste
Italian Seasoning to taste
Feta cheese (optional)

Preparation
Boil pasta according to package directions. Drain when done and rinse with cold water. Add olive oil and pesto, mix well. Mix in the veggies and seasoning. Top with feta cheese if desired. Enjoy!

.pumpkin chocolate chip muffins.

This is my favorite fall treat to make because it's not only simple but makes the house smell so delicious! I get the mix from Trader Joe's and stock up because they do not see the mix year round. Follow the directions on the box and add chocolate chips at the end for the extra touch. Enjoy!