Golden Summer Squash and Corn Soup

WebMD Recipe from EatingWell.com

Total Time: 30 Minutes

Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme and briny feta cheese give it fabulous flavor. For a variation, try the soup with any herb you have on hand or goat cheese in place of feta.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium shallot, chopped
• 2 medium summer squash (about 1 pound), diced
• 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
• 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
• 1/4 teaspoon salt
• 1 cup fresh corn kernels (about 1 large ear)
• 1 teaspoon lemon juice
• 1/4 cup crumbled feta cheese

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, 1 minute. Add squash and 1 teaspoon herbs and cook, stirring occasionally, until the squash starts to soften, 3 to 5 minutes.

Step 2

Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until the squash is soft and mostly translucent, about 5 minutes more. Transfer to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the soup to the pan and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally, until the corn is tender, 3 to 5 minutes more. Remove from the heat; stir in lemon juice. Serve garnished with the remaining 2 teaspoons herbs and feta. 

© Meredith Corporation. All rights reserved. Used with permission.
For more recipes go to EatingWell.com

BANANA BREAD

BANANA BREAD... only 4 ingredients!

1 box yellow cake mix
2 eggs
4-5 overripe bananas, mashed
 Pecans (optional)

Mix everything together in a large bowl.
Fill two medium or one large greased loaf pans.
Bake at 350*F for 40-45 minutes.
 

ROASTED CAULIFLOWER

I made this for dinner last night and it turned out really good.  I'm going to be making it again.

ROASTED CAULIFLOWER

Cut up a head of cauliflower into fairly large pieces.  Put in bowl.  Add olive oil to coat.  Add salt, pepper, garlic and a little grated parmesan cheese.  Mix well.

Put on cookie sheet.  Roast at 400* for 30 minutes turning often.

 

SLOW COOKER BERRY COBBLER

HOW TO MAKE SLOW COOKER BERRY COBBLER

Think you don't have time to make a classic, home-style pudding that your family will adore? Think again! We all have memories of great-tasting desserts from when we were kids. Start a whole new batch of memories baking with this dreamy, easy cobbler that you'll make time and time again.  

 

It's easy to rely on your slow cooker when it comes to main meals, but fewer people think of how versatile it is when it comes to dessert.  This recipe really draws the sweetness from the berries over the cooking time and it's the ultimate in minimal effort, high reward food preparation! 

Ingredients:

1 can pre-made biscuit dough
6 cups blueberries
1/2 brown sugar
1 tbsp cinnamon
2 tbsp cornstarch/cornflour

 

Instructions:

1. In a large bowl, combine the blueberries, brown sugar, cinnamon, and cornstarch, stirring until the berries are coated evenly with the mixture, before transferring into your slow cooker.
2. Tear or cut the biscuit dough into quarters and place evenly over the blueberry mixture, before cooking on high for 2.5 - 3 hours.

 

 And that's it! When we said minimal effort, we really weren't kidding. This is just perfect served with ice cream or whipped cream.  You could ring the changes by substituting half of the blueberries for raspberries, or even sliced apples with a handful of raisins. Sweet, sticky fruit and crumbly biscuit under a spoonful of silky cream?  This really is the stuff memories are made of. 

Portabella Tacos

By Elaine Magee, MPH, RD,  

WebMD Recipe

Total Time: 45 mins

Ingredients

• 4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
• 2 teaspoons dried oregano flakes
• 1 1/2 tablespoons olive oil, or canola oil
• 3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
• 1 medium red onion, halved and sliced 1/4 inch thick
• 1 cup reduced-fat Monterey Jack cheese, shredded
• 1/2 cup salsa of your choice
• 8 corn or flour tortillas
• salt and pepper, to taste

Instructions

Step 1

Preheat oven to 425°F. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.

Step 2

Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.

Step 3

Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about a minute. Or, you can warm them in a nonstick frying pan (use a little canola cooking spray if you like).

Step 4

Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.

© 2015 WebMD, LLC. All rights reserved.

Grilled Rosemary-Onion Potatoes

• Prep Time 10 min
• Total Time 30 min
• Servings 6

Ingredients

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)

1 medium onion, finely chopped (1/2 cup)

3 tablespoons olive or vegetable oil

3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves

1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves

1/2 teaspoon salt

1/8 teaspoon pepper

Directions

• Heat 1 inch water (salted if desired) to boiling in saucepan.
• Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
• Heat grill to medium heat.
• Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
• Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

ORANGE CREAMSICLE POKE CAKE

I love orange creamsicles.  I'm going to have to try this cake.

 

Orange Creamsicle Poke Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 24 pieces of cake

This delicious orange cake is topped with a creamy pudding topping and will not last long on your dessert table.

Ingredients:

1 white cake mix

1 cup orange juice

1 - 6 ounce box of orange Jell-o

2 cups boiling water

1 - 3.4 ounce box instant vanilla pudding

1 cup milk

1 - 8 ounce container Cool Whip

2 Tablespoons Orange Crush dessert topper(optional)

Instructions

Mix the cake mix according to the back of the box, but substitute orange juice in place of the water called for. Bake cake 25 minutes or whatever time is listed on your cake mix. Remove from oven and poke holes all over the top with a fork.
 
Dissolve the orange Jell-o in boiling water. Let cool 5 minutes. Spoon all of the Jell-o over the top of the cake, making sure it goes in the holes. Cool completely in the refrigerator.
 
Whisk together the vanilla pudding mix and milk. Fold in the Cool Whip. Spread over the top of the cooled cake. Drizzle with the orange topping and swirl gently. Cut into 24 pieces. Store in a covered container in the refrigerator.

Notes

*If you cannot find the Orange Crush topping, add a little bit of orange food coloring to 2 Tbsp. of the topping.

Recipe from Insidebrucrewlife.com.