Cheesy Potatoe Soup

5 Potatoes, Peeled and Cubed

3 C Chicken Broth

1 tsp Salt

2½ C Milk

2 Tblsp Margarine, Melted

3 Tblsp Flour

1½ tsp Steak Seasoning

1 tsp Pepper

2 C Shredded Four Cheese Blend

1 Pkg Crumbled Bacon

½ Large Onion

• In a large pot over medium heat, combine potatoes, onion, chicken broth and salt. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender. Once tender, stir in milk.

• In a small bowl combine melted margarine, flour, steak seasoning and pepper. Stir mixture into soup along with the bacon. Increase heat to medium, stirring until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5 to 10 minutes before serving.

~ Hummus Vegetable Pizza ~

You'll need:

1 1/2 cup hummus (homemade or store-bought)

1 cup ricotta cheese, divided

1 head broccoli, broken into florets & lightly steamed
1 red pepper, sliced
1/2 red onion, thinly sliced
flaky salt & freshly ground pepper
your favorite pizza dough (homemade or store-bought)
2 T cornmeal
1 T olive oil

Preheat oven to 425F.

Blend together the hummus and
1/2 cup of ricotta cheese until combined.

Set aside.

After your pizza dough has risen, use 1 tablespoon of olive oil to grease up a walled cookie sheet. I use my hands for this. Sprinkle sheet with cornmeal and then push out or roll out your pizza dough until it spreads to all 4 corners.

Spread hummus evenly over pizza dough and scatter the steamed broccoli florets, red pepper slices and onion over top.
Sprinkle with salt and give it a good grind of black pepper.
Drop the remaining ricotta cheese over the pizza.
Place in oven and heat for about 20 minutes or until the crust becomes golden.
Slice and eat!

~ Hamburger Rice Cassarole ~

You'll need:

1 lb. hamburger

1 lrg onion, chopped/diced
1 lrg bell pepper, chopped
1/2 c. rice, uncooked
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
2 c. cooked or canned tomatoes

Mix together.
Bake @ 350 degrees for 1 hour.

Bon appetit!

(A special "thank you" to Debbie for this recipe!)

{Fajitas Marinade}

1lb Chicken or Steak

1/2 cup lime juice

1/4 cup fresh ground cilantro

*or dried ground cilantro*

1/4 cup white vinegar

1/4 cup olive oil

3 Tablespoons balsamic vinegar

1 tablespoon Cayenne

3 cloves minced garlic

1 tablespoon Pepper

1 tablespoon Salt

marinade for 3-5 hours {i usually do overnight} bbq meat then cut into slices.

enjoy with red, yellow & orange bell peppers, avocadoes, sour cream, and Natalies yummy salsa wrapped up in a tortilla.

BON APPETIT!

~ Chicken Enchilada Bake ~

You'll need:
2 cans Cream of Chicken
2 cans Cream of Broccoli
2 cups cooked cubed chicken
*or 2 cans chicken
1 cup chopped green chillies
*or 2 small cans
2 cups grated cheese
1 cup sour cream
*you can put less
or I used a small container of

cottage cheese or edamame hummus

1/2 tsp pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 Tbs cumin
1/2 can water
1 med bag broken tortilla chips

Mix all together
(cover the top with a little extra chips and cheese for show)
Bake @ 350 degrees for 30 min.
Serve with olives, spinach, lettuce,
chopped green onions,
fresh tomatoes or salsa, etc.
Enjoy!

Salsa- by Natalie

½ bunch               Cilantro

1 bunch                Green Onions

1 tsp                     Garlic

3 30 oz cans          Peeled Tomatoes

3                           Habanera

1                           Anaheim

2                           Jalapeño

1                           Yellow Onion

2 tsp                     Salt

½ tsp                    Pepper

1 Tblsp                 Vinegar

1 can                    Green Chilies

1 tsp                     Cumin

½                          Lime (juice)

Raspberry-Swirl Cupcakes

2 C Raspberries (+12 for garnish)
1 Tblsp, ¾ C Sugar
1½ C Flour
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
¼ C Canola Oil
2 Eggs
1 tsp Vanilla
½ C Buttermilk

• Preheat oven to 350. Line 12 muffin cups with paper liners; coat the liners with cooking spray.
• Puree raspberries and 1 Tblsp sugar in a blender until smooth. Strain out seeds. Reserve 4 tsp of the puree for the frosting.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• Beat ¾ C sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in eggs and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients until just combined.
• Fill the prepared cups half full of batter. Place a about a Tblsp of raspberry puree on each cup. Divide the remaining batter evenly among the cups. Use a wooden skewer or toothpick to swirl and fold the puree into the batter.
• Bake for 22-24 min.