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Closet Cooking: Roasted Cauliflower and Aged White Cheddar Soup
Roasted Cauliflower and Aged White Cheddar Soup - Click for #health tips #health food| http://beautiful-bird-of-paradise-7735.blogspot.com
Roasted Cauliflower & Aged White Cheddar Soup A creamy white cheddar cauliflower soup with a hint of thyme 4+ servings Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Ingredients 1 small head cauliflower, cut into florets 2 tablespoons oil salt and pepper to taste 1 tablespoon oil 1 medium onion, diced 2 cloves garlic, chopped 1 tablespoon thyme, chopped 3 cups vegetable broth 1 1/2 cups aged white cheddar, shredded 1 cup milk or cream salt and pepper
Health Food, Cheddar Soups, Age White, Cauliflowers Soups, Savory Recipes, White Cheddar, Chee Soups, Roasted Cauliflowers, Closet Cooking
If I do say so myself, this soup turned out GREAT, and because it makes use of several "convenience" ingredients, it can be thrown together for a weeknight dinner. I also think this would make a terrific potluck dish that people would just love. In fact, as this recipe makes at least four quarts of soup, I will be taking my leftovers into share with my lucky co-workers! ;-)
Chili's Chicken Enchilada Soup...in the Crock Pot!
Soups Salad, Enchiladas Soups In, Crock Pots, Pots Chicken, Soups Crock, Chicken Enchiladas Soups, Chicken Enchilada Soup, Lindsey Luscious, Chilis Chicken
Lindsey's Luscious: Chili's Chicken Enchilada Soup in the Crock Pot
Copy cat Chilis Chicken Enchilada Soup Crock Pot Chicken Enchilada Soup 2 tablespoons vegetable oil 2 medium onions, diced 4 cloves garlic, minced 1 quart chicken stock 1 tablespoon chicken soup base 2 teaspoons ground cumin 2 teaspoons chili powder 1/2 teaspoon black pepper 1/4 to 1/2 teaspoon cayenne pepper, to taste 1 (8 oz). can tomato sauce 1 (19 oz.) can enchilada sauce (or two 10 oz. cans) 6 small corn tortillas*, minced 16 oz. Velveeta, cubed 1 cup co-jack cheese, shredded 1 22 oz. bag Tyson roasted and diced chicken, thawed 1 can whole kernel corn**, drained (optional) Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips In a skillet, heat the olive oil over medium heat, and saute' the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot. Add all the other ingredients, except the chicken and corn. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender). Add the chicken pieces and corn and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving. *Most of the recipes that I found online called for one or two cups of masa harina to thicken the soup. The store I was shopping in didn't carry that, so I got the brilliant idea to just chop up some corn tortillas and let them dissolve in the soup. it worked perfectly, and gave the soup great flavor...just like chicken enchiladas! **Chili's chicken enchilada soup doesn't have corn in it, but it's delicious in this, amplifying the corny flavor of the tortillas. You could even go crazy and also add a can or two of black beans. That would be yummy, too.
Roasted Cauliflower with Red Chile, Cilantro & Lime.
Cilantro Limes, Side Dishes, Olives Oil, Recipe, Red Chilis, Red Chile, Meatloaf, Veggies, Roasted Cauliflowers
Roasted Cauliflower with Red Chile| I've made this before and it's delicious; roasting at the same time I'm baking a meatloaf!
Roasted cauliflower (red chili, cilantro, lime). This dish is diet friendly ( just swap out 4 Tbsp olive oil for spray olive oil or coconut oil) and a tasty way to add flavor to veggies without a lot of extra calories!
Roasted cauliflower (red chili, cilantro, lime) 1 large head Cauliflower 3 cloves garlic, minced 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico) 1/2 tsp crushed dried Red Chile 1 tsp Cumin seeds toasted and ground 4 Tbsp Olive Oil 1/4 cup Cilantro leaves, chopped 1/2 Lime, juiced Salt to taste
Roasted cauliflower Recipe (red chili, cilantro, lime). This dish is diet friendly and a tasty way to add flavor to veggies without a lot of extra calories!
Roasted cauliflower (red chili, cilantro, lime): another amped up veggie side dish. So full of flavor you'll forget you're eating your veggies!
Dinners Tonight, Fun Recipes, Recipes Girls, Easy Beef Enchiladas, Enchiladas Sauces, Ground Beef, Easy Eef, Easy Enchiladas, Sauces Recipes
Easy Beef Enchiladas. Ingredients: 1 pound lean ground beef 1 1/2 cups diced onion 1 1/2 cups finely diced zucchini 12 corn tortillas, heated or fried in oil to soften 2 1/2 cups enchilada sauce 3 cups shredded cheese Ench sauce recipe Ingredients: 1/4 cup oil 2 Tablespoons flour 2 Tablespoons chili powder 1 (8 ounce) can tomato sauce 1 1/2 cups low-sodium chicken broth 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion salt 1/4 teaspoon salt
Easy Eef Enchilada
Easy enchiladas Flour tortillas 1 lb. ground beef or chicken 1 can green or red enchilada sauce 1 pkg. cream cheese 1 pkg. shredded cheese Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder. Cook beef or chicken and add to mixture. Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap. Place enchiladas in baking dish. Pour shredded cheese and remaining sauce over top. Bake 20 minutes or until hot at 325˚.
Easy Beef Enchiladas | Recipe Girl
Easy Beef Enchiladas!! Dinner tonight :)
Healthy Zucchini, Black Bean, and Rice Skillet
Brown Rice, Black Beans, Zucchini Black, Belle Peppers, Rice Grill, Vegetarian Meals, White Rice, Healthy Zucchini, Grill Recipes
Zucchini Black Bean and Rice Skillet... Give this one skillet wonder a try for a complete vegetarian meal. Add Chicken if desired if you do not want go vegetarian on this one. I substitute brown rice for white rice and use low fat cheese instead of the cheddar cheese that the recipe calls for..
Healthy Zucchini, Black Bean, and Rice Skillet. *Sub white rice for brown rice to add extra fiber
Healthy Zucchini, Black Bean, and Rice Skillet. Recipe Link: Click here for recipe Click here for more healthy recipes!
Healthy Zucchini, Black Bean, and Rice Skillet 1 tablespoon Pure Wesson® Canola Oil 1-1/2 cups quartered lengthwise, sliced zucchini 1/2 cup diced green bell pepper 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained 3/4 cup water 1 cup instant white rice 1/2 cup shredded Cheddar and Monterey Jack cheese blend
Sacramento Street | mexican veggie soup w/ lime and avocado
Vegetables Soups, Avocado Recipes, Olives Oil, Chicken Soups, Mexicans Vegetables, Soups Recipes, Green Beans, Mexicans Chicken, Veggies Soups
mexican veggie soup w/ lime and avocado This week’s recipe is quite exciting for me – it’s the first on the menu post that I cooked and photographed. I wanted to kick it off with my go-to soup recipe. My family has been making it for years and it instantly makes me feel like I’m living back in Mexico City. Hope all of you enjoy it as much as I do! Bon appétit! Mexican Vegetable Soup with Lime and Avocado Serves four to six. Ingredients 1 tablespoon light olive oil 1 medium red onion, finely diced 2 cloves of garlic, finely chopped 1/2 teaspoon dried oregano 1/2 teaspoon salt 2 carrots, cut into 1/4-inch-rounds 8 ounces green beans, tipped and cut into 1 inch pieces 2 medium tomatoes, peeled, seeded, and chopped 6 cups of chicken stock 1/4 cup cooked hominy 2 teaspoons chilpotle chilies, minced 1 avocado, peeled and sliced cilantro leaves, for garnish 6 wedges lime Directions - Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens. - Add the carrots, beans, and tomatoes; pour in the heated stock and simmer. - After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste. - Cook another 5 minutes; then taste for salt. - Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side. Recipe adapted from The Greens Cook Book // Photo by Caitlin Flemming
Meatless Monday: Mexican Vegetable Soup with Lime and Avocado recipe by sacramentostreet.com
Lemon blueberry cheesecake cookies... these look incredible
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Lemon Blueberry Cheesecake Cookies: I love everything in this cookie: Blueberries, lemon and a small chunk of cream cheese in the middle.
Lemon blueberry cheesecake cookies. Get the cookie monster ;)
Lemon Blueberry Cheesecake Cookies So good! (Though I'd probably leave out the cream cheese next time... it didn't melt in the way I was hoping). Halved the recipe, which yielded ~22 cookies at 94 calories/cookie.
Lemon Blueberry Cheesecake Cookies - can leave out cream cheese for regular lemon blueberry cookies
Penne with Roasted Asparagus and Balsamic Butter.