I modified a recipe I found in one of my favorite cooking magazines and came up with this delicious soup.  So good, everyone had seconds and everyone wanted thirds!

• 1 40 oz. can navy beans, drained
• 2 10 oz. cans white meat chicken, drained
• 1 1/2 cups skim milk
• 1 tsp salt-free seasoning
• 1 cup fat-free sour cream
• 1 tsp Cayenne, or more to taste
• 1 cup shredded Mexican blend cheese

Add all ingredients except cheese to a large stockpot.  Heat over medium-high heat until just boiling.  Add the cheese and stir until melted.  Serve hot.  Approximately 8 servings.

Another hit with our family, this tasty casserole can be made with or without the tortillas.

Hamburger Ole

• 1 lb lean ground beef
• 1 envelope taco seasoning (or 1/4 cup)
• 1 cup water
• 1 1/2 cups frozen mixed veggies
• 1/2 cup shredded cheddar
• 1/2 cup shredded mozzarella
• 3 corn tortillas

Brown ground beef and drain.  Add water and taco seasoning.  Simmer 10 minutes or until most of the liquid is gone.  Press beef mixture into a greased 13×9 pan.  Layer veggies over beef.  Sprinkle half of the cheese over the veggies.  Tear the tortillas into pieces and layer over veggies and cheese.  Sprinkle with remaining cheese.  Bake at 350 15-20 minutes.

If you’re looking for a way to get more veggies yourself, or for your kids to eat more, try these surprisingly delicious smoothies!

Veggie Smoothies

• 3 cups sugar-free drink mix, prepared (we like apple or strawberry, but any flavor will work)
• 1 cup frozen strawberries
• 1/2 cup frozen broccoli florets

Put all ingredients in a blender and blend about 3 minutes, until very smooth.  Last night, we replaced the broccoli with carrots and that was amazing too!  This will serve 2-4 people, depending on how big a smoothie you want.

I made this last night and everyone had multiple servings, so I think it was a hit!

Cheesy Chicken Pasta Bake

• 1 lb boneless skinless chicken breasts
• 1/4 loaf of Velveeta 2%
• 1/2 cup shredded cheddar
• 8 oz. Dreamfields penne pasta (1/2 box)
•  1 1/2 cups frozen mixed veggies

Cut chicken into bite-sized pieces and brown in olive oil.  Meanwhile, cook pasta.  Dice the Velveeta.  Combine all ingredients except shredded cheddar in a 13×9 baking dish.  Sprinkle cheddar over the top.  Cover with foil and bake 15-20 minutes at 350.

Now that there are 5 weeks’ worth of shopping lists and corresponding recipes, I’m going to change things up a bit.  If you still want to follow one of the lists, I will finish putting links for all the recipes at the bottoms of them by the end of the week.  In the meantime, I’m going to be posting some new recipes.  Some I have tried, some I haven’t, but all will be using ingredients that are healthy and tasty.

In a couple of weeks, I will start doing shopping lists again, incorporating some of these new recipes.  If there are any ingredients you’re particularly fond of, let me know and I will try to find some good recipes for them.

And if you haven’t tried the white bean soup from my last post, you must!  All of the kids liked it – and that’s really saying something!

I always like a nice hot soup on a cold winter’s day!

White Bean Soup

• 2 cans white beans, drained
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 lb sliced mushrooms
• 1 Tbsp rosemary
• 4 cups chicken broth

Saute celery, onions, mushrooms and herbs until mushrooms are soft.  Add the beans and chicken broth, simmer 10 minutes and serve.

Lunch today!

Naked Taco

• 1 boneless chicken breast, cut into chunks
• chili powder, cumin, oregano, to taste
• shredded lettuce or salad greens
• fat-free sour cream
• salsa

Cook the chicken in olive oil until done, seasoning to taste.  Serve over salad greens/lettuce, and top with sour cream and salsa.

This morning, I’m having a cup of cottage cheese mixed with fruit and some Bran Buds, which add a nice crunch!

Baked Chicken

• 3-4 boneless skinless chicken breasts
• 1 onion (reserve 1/2 cup for pepperonata recipe)
• 4 cloves garlic, minced
• 1 can diced tomatoes
• 2 tsp oregano
• 2 Tbsp parsley

Saute onion and garlic in olive oil.  Add tomatoes (undrained) and herbs.  Pour over chicken breasts in a baking dish.  Cover with foil and bake 30 minutes at 350.

Pepperonata

•  2 red peppers, sliced
• 1 can diced tomatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 Tbsp basil

Saute all but the basil until peppers are soft.  Mix in basil and serve.

Oops – I kind of forgot to post earlier.  Sorry!

Breakfast today is 2 eggs and three strips of turkey bacon.

Lunch is:

Breadless Sandwich

• 2 slices deli turkey or chicken
• low-fat or fat-free mayo
• lettuce
• tomato
• 1 carrot, shredded

Combine all ingredients except the meat, then layer the meat on top.  Eat with a fork and knife.