Chicken Tortilla Soup

 Ingredients

• Oil for sautéing 
• 1 diced onion
• 2 tablespoons minced garlic
• 2 jalapeños, finely diced and seeds removed
• 6 cups chicken or bone broth
• 1 packet taco seasoning
• 14.5 oz can fire roasted diced tomatoes
• 8 oz brick cream cheese, softened
• 1 pound boneless, skinless chicken breast
• 2 limes, juiced
• salt & pepper to taste
• cilantro leaves, chopped (optional)
• avocado, sliced (optional)
• shredded taco cheese (optional)
• tortilla chips (optional)

Directions

1. Heat oil in stock pot over medium heat. Add onion and jalapeno, cook until softened. Add minced garlic, cook 1 additional minute.
2. Add broth, taco seasoning, and fire-roasted tomatoes to pot. Stir well and bring to a boil. Reduce to simmer and add uncooked chicken breast. Let cook for 20-25 minutes. Transfer chicken to bowl or cutting board and let rest.
3. Once chicken is cool enough to handle, shred. Add softened cream cheese to pot (cutting into chunks can help this step). Whisk vigorously until combined and smooth. 
4. Add lime juice, salt, pepper, and cilantro (if using). Return shredded chicken to pot. 
5. Ladle soup into serving bowls. Top with avocado slices, cheese, crumbled tortilla chips, and other toppings as desired.

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Original recipe found on 40aprons. Posted by Emilee.

Teriyaki Turkey Rice Bowls

  Ingredients

• 1 tablespoon vegetable oil
• 1 diced onion
• 2 tablespoons minced garlic
• 1 pound ground turkey
• 1 cup chopped broccoli
• 2 large carrots peeled and grated
• 2 green onions diced, for garnish
• 4 cups cooked white or brown rice divided
• 1 bottle Teriyaki stir fry sauce

Directions

1. Set rice to cook.
2. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
3. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
4. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
5. Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

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Original recipe found on Yellow Bliss Road. Posted by Emilee.

Shepherd's Pie Soup

 Ingredients

• 2 lbs potatoes, chopped (peeling not necessary if you don't care about the skin)
• ¾ teaspoon salt
• ¾ cup sour cream
• 1 lb. Ground Beef, 85% lean (I used venison)
• 1 yellow onion, diced

• 3 cloves garlic, minced

• 3 Tablespoons salted butter
• ¼ cup flour 

• 4 cups Chicken broth (I used 4 cups water, 6 bullion cubes)

• 2 cups half & half

• 3/4 teaspoon Worcestershire sauce

• 2 teaspoons Italian seasoning
(season at your own risk, you know the rules)
• 1/2 teaspoon mustard powder

• 1/4 teaspoon ground sage

• 2 cups shredded cheddar cheese

• 1 bag mixed frozen vegetables

• Salt/Pepper, to taste

Directions

1. Boil & Mash Potatoes: Peel the potatoes and cut them into thirds. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10-15 minutes or until very fork tender. Drain, then gently mash with 1 Tablespoon of butter and sour cream. Set aside.
2. Cook the Beef: Cook and crumble the ground beef over medium-high heat until cooked through. Drain grease. Remove the ground beef from the pot and set aside.
3. Melt 2 Tablespoons of butter over medium heat in stock pot. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
4. Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
5. Add the chicken broth slowly, stirring continuously. 
6. Add the Worcestershire sauce, Italian seasoning, mustard powder, and sage. Slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Stir in the potatoes until well-combined into the broth. If necessary, use an immersion blender to blend until creamy. 
8. Add the ground beef and frozen vegetables and allow them to heat through, about 5 minutes.
9. Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
10. Taste, season with salt/pepper if desired and serve!

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Original recipe found on The Cozy Cook. Posted by Emilee.

Thai Chicken Coconut Curry

 Ingredients

• 2-3 tbsp coconut or olive oil
• 1 medium sweet Vidalia or yellow onion, diced small
• 1 lb boneless skinless chicken breast, diced into bite-sized pieces
• 3 cloves garlic, finely minced or pressed
• 2-3 tsp ground ginger /or/ 1 tbsp fresh ginger, finely chopped /or/ ginger paste measured with the heart
• 2 tsp ground coriander
• One 13-oz can coconut milk
• 1-1½ cups shredded carrots
• 1-3 tbsp Thai red curry paste (curry powder may be substituted)
• 1 tsp kosher salt
• ½ tsp black pepper
• about 3 cups fresh spinach leaves
• 1 tbsp lime juice
• 1-2 tbsp brown sugar (optional)
• ¼ cup fresh cilantro or basil, finely chopped (for garnish)
• rice, quinoa, or naan for serving

Steps/Directions

1. Heat oil in a large skillet. Add onion and sauté over medium-high heat until it begins to soften (about 5 minutes); stir intermittently.
2. Add the chicken and cook for about 5 minutes, or until chicken is done.
3. Add the garlic, ginger, and coriander, and cook for about 1 minute, or until fragrant; stir frequently.
4. Add the coconut milk, carrots, Thai curry paste, salt, and pepper, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
5. Add the spinach and lime juice and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes. Taste and add brown sugar, additional curry paste, salt, pepper, etc. to taste.
6. Sprinkle with the cilantro or basil and serve immediately.

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Original recipe: Averie Cooks

Posted with enthusiasm by Piera

One Pot Wonder Thai-Style Peanut Pasta

INGREDIENTS

• 12 ounces linguine
• 4 cups vegetable broth
• 1/2 cup water
• 1 tablespoon brown sugar
• 4 cloves garlic, thinly sliced
• 1 tablespoon tamarind paste (or substitute with 1 tablespoon rice vinegar or lime juice mixed with 1 tablespoon brown sugar)
• 1 tablespoon soy sauce (and/or fish sauce, if desired)
• 1/2 teaspoon red pepper flakes
• 2 inches of a ginger root, sliced into 1/4 inch slices
• 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
• 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
• 3 green onions, sliced in half lengthwise and then in 2 inch pieces
• 1 cup roasted salted peanuts, chopped
• 2 tablespoons peanut butter

Add at the end of cooking:

• One small bunch of cilantro, diced (flat leaf parsley will work in a pinch)
• Juice of one lime

Optional garnishes:

• Chopped peanuts
• Mung bean sprouts

INSTRUCTIONS

1. Place first chunk of ingredients in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, removing lid and stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired.
2. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.
3. Stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

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Original recipe: Apron Strings
Posted by Jasmine

Chicken with Garlic Parmesan Rice (aka crack rice)

Ingredients

• 1 lb chicken tenders
• Salt and pepper for seasoning
• ½ tsp garlic powder
• 2 tbsp olive oil
• ½ cup butter (1 stick)
• 2 tbsp minced garlic
• ¼ tsp red pepper flakes
• 1 tsp salt, divided
• ½ cup dry white wine
• 1½ cups uncooked white rice
• 3 cups chicken broth
• ½ cup parmesan cheese (grated or shredded)

Directions

1. Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside, covered.
2. Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
4. Add uncooked rice to skillet with remaining butter sauce. Stir well -- make sure rice is completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
5. Once rice is done, stir a final time, cover with parmesan, and arrange chicken tenders over the top. Cover, remove from heat, and let stand for 5 minutes.
6. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving

The chicken is whatever. The rice is crack. I warned you.

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Original recipe: What's in the Pan

Posted by: Piera

One-Pot Creamy Taco Pasta

Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground turkey
• 12 oz rotini pasta
• 1 (14.5 oz) can diced tomatoes
• 4½ cup water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp salt
• 1 cup cheddar cheese, shredded
• ¼ cup plain Greek yogurt
• small bunch cilantro, stemmed and diced

Directions

1. Heat olive oil in a large pot over medium heat. Add the bell pepper, onion, garlic, and ground turkey. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, about 6-8 minutes.
2. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, about 15 minutes.
3. Once the pasta is done, remove from heat. If more than ½ cup of liquid is remaining in the pot, strain off excess liquid.
4. Add cheese, yogurt, and cilantro to the pot with the pasta and stir until cheese is melted and creamy.

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Original recipe: Mealime

Posted by: Piera

Oktoberfest Stew with Lager and Smoked Sausage

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices*
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, quartered, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

 Preparation:

1. Place a medium-large pot over medium-high heat, and add the olive oil;
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
3. When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
8. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

* Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you'd like to go even more “Oktoberfest”.

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Original recipe: The Cozy Apron

Posted by Jasmine

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Easy One-Pot Taco Spaghetti

Ingredients

• 1 tablespoon vegetable oil
• 1 lb extra-lean ground beef 
• 32 oz beef broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup water
• 1 package (1 oz) taco seasoning mix
• 12 oz uncooked spaghetti, broken in half 
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink.
2.  Stir in broth, tomatoes, chiles, water and taco seasoning mix.
3. Add spaghetti; heat to boiling. 
4. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. 
5. Top with cheese.

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Original recipe: Pillsbury

Posted by Jasmine

Chicken Mozz

Ingredients

• 4 boneless skinless chicken breasts
• 4 tsp Italian seasoning (divided)
• 1 tsp paprika
• ½ tsp onion powder
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire-roasted pepper, chopped
• 15oz crushed tomatoes
• 2 tbsp tomato paste
• Pinch red pepper flakes (optional)
• 1 cup shredded mozzarella

Instructions

1. Season chicken with paprika, onion powder, salt and pepper, and 2 tsp of Italian seasoning.
2. Heat oil in a cast-iron (or other oven-safe) pan over medium heat. Cook chicken on both sides until browned and cooked through. Transfer to a plate; set aside.
3. Cook the onion in the same pan until transparent, scraping any browned bits from the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire-roasted pepper, crushed tomatoes, tomato paste, red pepper flakes, and remaining Italian seasoning. Mix well.
4. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
5. Arrange the chicken in the sauce and top each breast with mozzarella cheese. Transfer to the oven or broiler to melt the cheese (8-10 min in oven, 1-2 min in broiler).

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Posted by Piera

Original recipe: Cafe Delites

Lemon Butter Chicken

Ingredients

• 4 chicken thighs (skin and bones optional)
• 2 tsp paprika
• salt and black pepper, to taste
• 1 tbsp butter
• 2-3 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 cups baby spinach, chopped (I use frozen chopped spinach, and to heck with measuring, go where the spirit moves you)
• Juice of 1 lemon (roughly 2 tbsp)
• 1 tps dried thyme

Instructions

1. Preheat the oven to 400°F.
2. Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
3. Melt butter in a large oven-safe skillet over medium-high heat. Add the chicken (skin-side down, if you're using that kind), and sear it for 2 to 3 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
4. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
5. Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted (or thawed, if using frozen) and the sauce has thickened slightly, about 3 to 5 minutes.
6. Stir in the lemon juice and thyme. Return the chicken to the skillet and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165°F.

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Posted by Piera

Original recipe: Tip Hero

Simple (Delicious) Slow Cooker Ribs

Ingredients:

• 1-2 slabs of ribs
• 1 can of Coke or Dr. Pepper
• [At least 1 18oz bottle] Sweet Baby Rays BBQ Sauce (or another brand I GUESS)
• Salt and pepper, to taste

Directions:

1. I like to use a liner in my slow cooker, but you don't have to. Ergo, either do/do not insert the liner and then place the ribs in the slow cooker.
2. Season with salt and pepper.
3. Pour in can of soda.
4. Cover and set to low for 8 hours.
5. Drain.
6. Slather in BBQ sauce.
7. Allow to cook for another 30 minutes on HIGH (in the slow cooker)

They can be difficult to remove from the slow cooker because they literally fall apart. Tough price to pay, haha.

I like to serve these with classic potato salad and/or coleslaw. And a ton of napkins or even wet wipes.

And do note: there's no ladylike way to eat these. Just let it happen.

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Original Recipe: Caroline Marie's Making

Posted by Emilee

Brown Butter Ham Gnocchi With Asparagus & Peas

INGREDIENTS

• 1 package (16 oz*) potato gnocchi
• 1/4 cup butter
• 2 tsp finely chopped garlic
• 1 Tbsp chopped fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 1/2 cups sweet peas, fresh or frozen
• 3/4 lbs ham, cut in chunks** 
• 1 lb asparagus, cut into 1” lengths
• 1 tsp fresh lemon juice
• 1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Heat a 12-inch cast iron skillet over medium-high heat. 
2. Add 1/4 cup butter to skillet. Melt over medium heat and continue to cook for about 2 to 3 minutes, stirring constantly.
3. Once the butter is brown and smells nutty, remove all but 1 or 2 TBS from heat to a small bowl.
4. Add gnocchi (and peas, if frozen) and cook over medium heat in the skillet until browned, about 5 minutes.
5. Stir in garlic and thyme leaves, cooking until fragrant, about 1 minute.
6. Stir in salt, pepper, ham, and asparagus (and peas, if fresh/thawed), along with half of the brown butter. Cook until vegetables are bright green and cooked through. This will take about 2 to 3 minutes.
7. Stir in remaining brown butter and lemon juice, cooking until fragrant, about 1 minute.
8. Stir in 1/4 cup parmesan cheese.

*The package sold at our store was 12oz, which was fine

**I had a big ham steak (on sale after Easter) and just cut up as much as "looked right," which ended up being about half of it.  YMMV

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Original recipe: Cake n Knife

Posted by Jasmine

Skillet Garlic Butter Herb Steak and Potatoes

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 lb yukon gold potatoes, diced
• 3 garlic cloves, minced
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 2 lean steaks
• salt and pepper

For the garlic butter:

• ¼ cup butter, softened
• 3 garlic cloves, minced
• 1 tsp thyme chopped
• 1 tsp rosemary
• 1 tsp oregano

Directions

1. In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook, stirring occasionally, until fork tender. Remove and set on a plate.
2. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness.
3. While steaks are cooking, make the garlic butter compound by mixing all ingredients in a small bowl. Slather on top of steaks. Add the potatoes back to the pan and heat through, letting the butter melt into the steaks.

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Posted by Piera
Original recipe by The Recipe Critic

Bouneschlupp (Green Bean Soup)

Ingredients:

• 4 cups fresh green beans, cut into bite-sized pieces (about a pound)
• 2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)
• A bunch of mustard greens (optional)
• 4 pieces of thickly sliced bacon, diced
• 6 cups of cold water or broth
• 1 medium-sized  carrot, finely diced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper
• 2 to 3 tablespoons sour cream
• Chives, minced
• Sausage (optional). Non-spicy, humble, German-style sausage.

Preparation:

1. In a heavy-bottomed Dutch oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.
2. Return meat fat to the pot, add carrots and shallot, and cook gently until translucent– about 3 minutes. You’re not looking to give them color, you’re just mellowing them. Add garlic at the end, stir a moment or two, then add beans and potatoes. (If you want your greens blended, add them here)
3. Cover vegetables with cold water or broth. Bring to a boil, then reduce to a simmer, covered with a snug lid. Cook until vegetables are soft, about 20 minutes.
4. Take an immersion blender and process the vegetables until smooth.
5. If you want your mustard greens leafy, add them here, If using sausage, bury it within the Bouneschlupp, and bring them up to warm, maybe 15 min to wilt the greens. 
6. Before serving add sour cream. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.
7. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. 

Serve with crusty bread.

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Original recipe: KQED's Bay Area Bites column, apparently? I had to google a unique phrase to find it, no idea how I got there in the first place

Posted by Jasmine

Baked Cod with Feta and Tomatoes

Ingredients

• 1 tablespoon extra-virgin olive oil 
• 1 1/2 cups chopped onion 
• 3 cups chopped tomato 
• 1/4 cup dry white wine 
• 2 teaspoons fresh oregano, divided
• 1 teaspoon red wine vinegar 
• 3/8 teaspoon kosher salt, divided 
• 1/4 teaspoon freshly ground black pepper 
• Dash of crushed red pepper
• 4 (6-ounce) cod fillets 
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 ounces feta cheese, crumbled (about 1/2 cup) 

Preparation

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. 
3. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. 
4. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture. Bake for 18 minutes or until fish flakes easily when tested with a fork. 
5. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.

(serving size: 1 fillet, about 1/2 cup tomato mixture, and 2 tablespoons feta)
I usually serve this with some kind of quinoa pilaf.

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Original recipe: My Recipes

Posted by Jasmine

Creamy Sausage Tortellini Soup

Ingredients:

• 1 lb Italian sausage
• 1 small yellow onion, diced
• 1 shallot, diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 14 oz refrigerated cheese tortellini
• 1 tsp Italian seasoning
• 6 oz chopped fresh spinach
• 2 cups heavy cream

Directions:

1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
5. Serve immediately with freshly grated parmesan, if desired.

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Original Recipe: Life Made Simple

Posted by Emilee

Cuban Chickpea Stew

Ingredients

• 1 Tbsp olive oil
• 6 oz chorizo 
• ½ of 1 large onion, diced
• ½ of 1 red bell pepper, diced
• 3 cloves of garlic, finely minced
• 3 carrots, sliced in rounds
• salt and pepper
• 1 large russet potato, cubed
• 1 1/2 Lbs sweet potato
• 1 smoked ham hock
• 1 8-oz can of tomato sauce
• 1 quart chicken broth
• 2 cans garbanzo beans, drained and rinsed
• 1 bay leaf
• (Optional) 1 bundle of chard, ribs removed and leaves coarsely chopped

Directions

1. Throw everything except chard in a slow cooker and cook on low 6-8 hours
2. Add the chard in the last 30 min

or

1. In a large stockpot, heat olive oil over medium heat. Add chorizo, breaking it up with a wooden spoon. 
2. Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until onions are translucent.
3. Add the potato, sweet potato, ham hock, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and sweet potatoes are fork tender. 
4. Remove the bay leaf and ham hock
5. Shred the meat off the ham hock, and return to pot.
6. (Optional) Add the chard, and continue cooking until chard wilts.

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Original recipe: My Jewish Learning 

Posted by Jasmine

Cream of Green with Sausage and Quinoa

Ingredients

• 1/2 cup butter
• 1 large onion, chopped
• 2 bell peppers, any color, chopped
• 1/2 cup all-purpose flour
• 2 crowns broccoli, cut small
• 1/2 lb green beans, cut small
• 1 package of frozen Quinoa and Kale (from Aldi) (optional)
• 1 package sausage (I used a tomato basil chicken sausage)
• 1 tablespoon paprika
• 1 (32-ounce) carton chicken broth
• a bunch?? of Italian seasoning
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion and bell pepper and cook until soft, about 4 to 5 minutes.
3. Stir in flour and paprika and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.   (It would probably be better to add the quinoa later, with the milk, but I added it here and it turned out fine, just a bit mushy)
5. Stir in milk (and quinoa?), bring up to temp, and remove from heat.

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Original recipe: Spicy Southern Kitchen

Posted by Jasmine