15 Best Soups

BEST OF THE TASTY CHEAPSKATE



I love soup. I love it so much that if you check the RECIPES section of this blog you'll find many many soups. I tried to choose my favorites, but even then I did a bad job narrowing things down (I chose fifteen and could have kept going, but these really are the BEST). I hope you love some of these in the cold months ahead as much as I do. Note: I wanted to re-do some of the ugly pictures (you can see that my photography has improved over the years even if it's still not perfect), but I simply didn't have time. One day maybe I will, but for now, know that they are delicious and usually gorgeous.



1. Beef Stew. Simply the best. But not the easiest. But the best. Ever.



2. Cheesy Potato Soup. This is my big group cheapskate go-to. It can feed a crowd on a few dollars. And it's amazing.



3. Meatball Soup. Italian lovers, this is going to be your jam. Also, a great crowd pleaser.



4. Moroccan Carrot Soup. The best carrot soup ever. Mmm. I'm seeing this in my near future.



5. Scared Silly White Chili. Perfect for Halloween. Or whenever. It's the best white chili I've had.

 

6. Broccoli Cheese Soup. The best. We eat this every year for Christmas Eve. Simple, delicious, lovely with sparkling cider.



7. Crock Pot Creamy Chicken and Ranch Chili. We can't do this without at least one crock pot recipe right. This one is delicious.



8. Green gumbo. Super Greens. Here you go. This looks ugly. I've made it often and it always does. But it tastes fantastic and is LOADED with greens you don't usually eat.



9. Spinach Soup. And while we're talking greens.... I make this when I have a bunch of spinach that needs using, or I feel a little draggy and need a green boost. It's easy. It's good for you. It tastes delicious. It really is good, which you might need to take on faith if you think that you and yourn feel a little nervous about something called Spinach Soup. But if you're frightened, try it's more carbalicious sibling, Spinach Potato Soup. You might find it more accessible for your crowd and it's still packed with spinach.



10. Corn and Kale Chowder. Again with the greens. But don't worry, this one has corn and potatoes too, so it's less frightening. And sooo good.



11. Fire Roasted Fish Soup. You don't have to love fish to like this. It's so good. A little heat, a little cool.



12. Creamy Tomato Basil Soup. Tomato soup is my favorite. It just is. This is a tiny bit more grown up than the \Campbell's. And world's tastier. It deserves a more grown up picture, but I haven't had time to get one:(.



13. Summer Stew. This really is best in summer, but I've had it in winter too.



14. Thai Soup. When it gets cold, I always crave tangy, creamy things. This hits that spot.



15. Zuppa Tuscana. Yes, that Zuppa Tuscana. Only better. It just is. So so good.

My Favorite Dal

BEST OF THE TASTY CHEAPSKATE



Since last week, I posted my two favorite naan recipes, this week I thought it'd be apropos to post my two favorite dal recipes. Especially with the cooler weather and rain we've been having--it's been making me crave warm comfort foods like crazy.

My very favorite to-die-for dal is this Dal with Tomatoes and Cream. I'm actually also kind of fond of the post I wrote about it, so if you like you can go HERE to see/read it. If not, I'll post the recipe below as well. It's just so good it will convert you.

My second most favorite ever dal is this Coconut Red Lentil Dal--beautiful (it's the image featured above) and with an amazing combination of flavors. Find the original post HERE if you're so inclined or the recipe below.

Dal with Tomato and Cream
adapted from Steamy Kitchen
Serves 4
Cook time: 1 hour
Cost: $1.95
(lentils: .50, tomatoes: .75, butter: .30, cream: .35, other stuff: .05)

1 C dry lentils
1 14-oz can diced or crushed tomatoes (I used home-canned)
1 Tbsp minced garlic (3-4 cloves)
1/2 tsp ground ginger (you could also use 1/2-1 Tbsp grated fresh ginger)
1/2 tsp cayenne pepper
1 C water
4 Tbsp butter
1/4 tsp pepper
salt to taste
1/3 C heavy cream
2 Tbsp fresh cilantro (didn't have, so skipped. Would have been lovely--for my picture and my palate)

Note for the calorie/fat conscious: You can skip the cream, but not the butter. (Or possibly visa versa.) I tasted it before adding the cream and it was seriously already to die for. Yes, the cream added even more amazingness if such a thing could be, but you could get away without using it. The butter, however, added a smooth  flavorfulness that I don't think you should live without.

Check lentils for stones (I've never found one, but I don't want to either). Put lentils in large sauce pan and cover with 2 inches of water. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain water and return lentils to the pot. You can mash some of them against the side if you will.

Add crushed tomatoes (I pureed my home-canned ones and left the juices in, so it was pretty watery). Add ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until dal is thick with most of the fluid cooked out. Check the pot periodically and if your water cooks out before it's done, just add more. Take off heat and stir in cream. Garnish with cilantro if desired.




Coconut Red Lentil Dal
adapted from 101 Cookbooks (her ingredient list is perfect; her instructions a little fussy to my mind)
Prep time: 15 minutes
Cook time: 1 hour
Cost: $2.55
peas/lentils: .20, carrot: .10, fresh ginger: .02, butter: .02, green onions: .36, raisins: .10, coconut milk: 1.30, tomato paste: .20) cilantro: .25)

1 C yellow split peas (I didn't have so subbed in regular old lentils--the greenish kind you find at Walmart)
1 C red lentils
7 C water (I wasn't sure I should trust this and almost used chicken stock instead, but 101 Cookbooks came through for me and the water worked fine)
1 medium carrot, diced
2 Tbsp fresh ginger, peeled and minced
2 Tbsp curry powder
2 Tbsp butter (or olive oil for a vegan option)
8 green onions, thinly sliced
1/3 C raisins (again, I hesitated here, but went ahead with it--totally awesome. You have to add the raisins. They cook so that they kind of mush into everything else, but add a nice earthy pop of sweetness to the brew)
1/3 C tomato paste
1 14-oz can coconut milk
2 tsp fine grain sea salt
1 small handful cilantro, chopped (this could be optional, but I do love me some cilantro)

Rinse peas and lentils until they no longer put off a murky water. This took more rinses than I expected. I'm not sure it's worth it, but I expect it might lower the gasaciousness of the legumes. Place them in a big pot and cover them in the water. Bring to a boil.

Reduce heat and simmer. Add carrot and 1/2 Tbsp of ginger. Cover and simmer 30 minutes or until peas are soft.

In the meantime, melt your butter in a small skillet. Add curry, ginger, half the green onions, and the raisins (seriously, don't skip them, even if you hate raisins). Saute for a couple minutes (you should start smelling the seasonings) and then add the tomato paste and saute for another minute.

Add this to the simmering soup (add it after the first 30 minutes). Add coconut milk and salt. Simmer, uncovered for 20 more minutes. It will thicken up and you should give it a stir here and there to be sure it's not sticking to the bottom of your pan (if it is, turn down the heat or stir it more frequently or both). I liked it nice and thick. (How thick you may ask, especially if you're not used to making dal? Well, I hate to use the word pasty here because it's not a word we usually use with food to mean good things, but you'll want to get it less soupy and more pasty. Not so pasty you could make a pinata out of it or anything, but definitely on the pasty spectrum. Hope that helps.)

And I really liked it with some cooked farro thrown in.

Serve garnished with remaining green onions and cilantro.

My Favorite Naan

BEST OF THE TASTY CHEAPSKATE

Naan is one of my very favorite breads. It is good with something exotic like dal or chicken tikka masala. But it is just as good plain or with peanut butter.

If you want to go fancy, you can work garlic, rosemary, basil, tarragon, dill, or parsley into the dough. And people will basically think you're the bread goddess of the universe.

Or, well, like I said keep it simple. Or add jam or honey. It's hard to go wrong with jam or honey. It's just amazing no matter what you do.

I have two go-to naan recipes. They're both completely amazing. The first is my absolute favorite. The second is a very very close second and it does not require the rise time the yeast naan does, which makes it mightily convenient some days.

You'll find both recipes below. (Quick naan is pictured above, but they both look basically the same.)

Naan
adapted from mybakingaddiction.com
makes about 15
Prep time: 15-20 minutes
Cook time: 20-30 minutes
Rise time: 45-60 minutes
Cost: $.80 (that's about $.06/piece)
(yeast: .05, sugar: .05, milk: .03, egg: .10, whole wheat flour: .36, white flour: .21)

Note: You're going for about 4-4 1/2 C total flour. I usually like to work in some whole wheat flour. I wouldn't add more than 2 C of whole wheat, but hey, if you're a hundred percent kind of person, go for it, and let me know how it turns out. Generally, I use more like 1/2-1 C whole wheat flour in my naan. 

1 Tbsp active dry yeast
1 C warm water
1/4 C white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
1 C whole wheat flour
3 1/2 C all-purpose flour

In large bowl, dissolve yeast in warm water. Stir in sugar, milk, egg, salt, and 1-2 C flour. Add another cup flour and then add flour y 1/2 cups until you can't mix it with a spoon anymore. Turn it out onto the counter to knead, add extra flour as it becomes necessary. Remember that you want to keep your ball of dough nice and supple--not sticky, but not a hard ball of dough either. (Although naan is much more forgiving of mistakes than a loaf of bread or rolls; that's one of the things to love about it.)

Let rise an hour or until it's doubled in size.

Punch it down. Note: At this point, if you'd like to get fancy, you can knead in minced garlic, rosemary, or any other herbs you'd like to fancify your bread.

Pinch off pieces of dough about the size of golf bass. Roll into balls and let these rise for about 20 more minutes. (Note: If you're pressed for time, you can skimp on this rising time and still get great bread.)

Heat cast iron skillet (or another skillet that can get hot; the grill would work too if you're skilled in that area). I heat to a bit above medium-medium high. Lightly oil skillet.

Roll out dough as thin as you can and as circular as possible. Place dough on skillet. You can brush it with butter for a special treat, but I usually don't. Cook 1-2 minutes on first side until it starts to get little puffy air pockets. It'll look like this:

(If by any chance it doesn't look like this, don't despair. It will probably still be fine. Check your heat and make sure it's not too low.)

Flip it and cook on other side for another minute or until lightly browned. And then keep going.

Quick Naan
adapted from The Good Loaf
makes 12-15 6-7-inch naan
Prep time: 5 minutes
Rest time: 30 minutes (it can be shortened; oh yes, it can)
Cook time: 20-30 minutes
Cost: $1.00
whole wheat flour: .20, flour: .30, yogurt .50

1 C whole wheat flour
3 C all-purpose flour
1/4 C sugar
3/4 tsp baking powder
3/4 C plain yogurt (I used full-fat, but any will do)
3/4-1 1/4 C water

Combine flours, sugar, baking powder.

Add yogurt and 1/2 C water. Mix. Add more water as necessary to get your dough to come together into a nice ball of dough. It will feel dense and just a tiny bit tacky, but it won't stick to your fingers at all.

Let it sit for 30 minutes, or less if you're pressed for time.

Roll it into 2-inch balls. Heat skillet (I used cast iron skillet) to medium high while you roll the dough balls as flat as possible with rolling pin. Add a little oil to skillet. Cook one at a time on medium high heat. When one side is golden browned, flip. Cook briefly on other side; it will probably bubble puff in a few areas and should only need 30-90 seconds.

Remove to plate and continue the process.

Crock Pot Italian Chicken

BEST OF THE TASTY CHEAPSKATE

In honor of Labor Day, I'm bringing you a dish--not for a picnic--but for a nice low-labor dinner for a high-labor day. It's great for anything in the world (Sunday dinner, soccer days, lazy days, hot days, cold days, weekdays), including bringing to friends who need a nice meal. 

If you'd like to read the initial post, which I just think is hil-a-ri-ous. Because of course, I'm just hil-a-ri-ous, you can find it HERE. 

Also, if you forget to crock pot it, and still want this, I'd bet you could put it all in a 9x13 inch pan and bake for about 40 minutes, and come out with a win.

Crock Pot Italian Chicken
Serves 6
Prep time: 3-10 minutes
Cook time: 6 hours in crock pot
Cost: $4.85
(chicken: 4.00, cream cheese: I got mine for .50, but a more normal yet still cheap price is a little over a dollar, white sauce: .30, Italian dressing packet: homemade: .05; I don't know how much it is to buy it.)

4 chicken breasts--about 2 lb.
8 oz. package cream cheese
1 can cream of chicken soup (or 2 Tbsp butter, 2 Tbsp flour, 1 C milk, 1 tsp bouillon granules)
1 packet Italian dressing mix (or 2 Tbsp homemade Italian dressing mix)

2 handfuls spinach (optional, but this does make you feel like you're winning at life)

Put chicken in crock pot. Add cream cheese in chunks. Add cream of chicken soup and sprinkle with Italian dressing mix. Cook on low for 6 hours (my chicken was frozen; if yours is thawed, this will take less time) or whenever dinner is [Note: It is possible to overcook this. I mean, it's still good, but your chicken can get a little mushy, so be warned.]. 

If using spinach, toss it in the crock pot, 15 minutes before serving. 

When ready to eat, shred chicken and mix chicken with cream cheese, sauce, and seasoning. Serve over rice or starch of your choice. We had a salad on the side the first day and broccoli the next day. I also thought it would be really good with a few lovely seasonal tomatoes sliced up on the side.

If making a white sauce instead of using cream of chicken soup:

Melt butter in a pot. Whisk in flour and bouillon. Let bubble for 1 minute, stirring constantly. Whisk in milk. Stir until boiling. Reduce heat and simmer until thickened (should take 1-3 minutes).

Salmon with Lime Butter

BEST OF THE TASTY CHEAPSKATE

Remember how I promised to post something that was NOT chocolate or bread this week. Well, I almost broke that promise because I am a dirty liar. And because I made this little beauty of a cake for a reading I participated in. It wasn't even expensive.

But then I remembered that I am an individual of strong moral character who does not only eat chocolate. In fact, I don't usually eat chocolate cake. (It's just that when I do, it's very good chocolate cake and I always want to share it with you.)

Anyway, I was this close to breaking my promise and becoming a person of low moral character (the horror!).

But then I remembered this salmon with lime butter. It is so beautiful, so decadent-without-breaking-the-bank. And I thought that maybe, maybe you could also still love me if I posted this amazing salmon instead of another chocolate recipe. Try the salmon, and I think you will.

The great thing about salmon is that it's almost indisputably healthy. Low-carbers, low-cal-ers. Natural foodists. A lot of people can get behind it.

It is not the cheapest meat on the market, but I can quite regularly find wild-caught salmon between $4-6/pound. Anymore, that's not so much more than plain, old ground beef.

And if I still haven't convinced you, let me say this: You can get this fish, plus rice, plus roasted broccoli on the table in 20 minutes. And for such a meal that you would drop a good amount of change for at a restaurant (as in close to $100 for 4 people), you will pay a mere $7.00 to feed your family of four ($5--salmon, $.50--2 cups rice, $1.50--1 pound broccoli. I just googled the Walmart prices at grocery.walmart.com so I'm not even making this up). That's $1.75/person.

Salmon with Lime Butter
Adapted from 365 Ways to Cook Chicken
Serves 4
Prep and cook time: 15 minutes
Cost: $5.00
(salmon: 4.00, butter: .50, lime: .50)

1 Tbsp olive oil
4 salmon fillets
6 Tbsp butter
juice from one lime (about 2 Tbsp)
zest if desired
dill and chives for garnish

Heat olive oil in a skillet. Add fillets and cook about 4 minutes on each side. When fish is cooked through and can be easily flaked with a fork, take it off the heat.

Remove the salmon to a plate and keep warm (I usually just put another plate over top of it.) Wipe out pan. (This is necessary. If you leave the drippings from the oil, the butter-lime concoction will separate.) Allow the pan to cool for a minute. If you don't do this as soon as you add the lime juice it will bubble up and evaporate.

Return your pan to the burner on low heat. Add the lime juice. When it begins to bubble, stir in the butter (and zest if using). Raise the heat a bit and stir until the butter runs clear (or nearly so). This takes a couple of minutes. Remove it from the heat. If you let it get much hotter, the butter will separate.

Pour it over the salmon. Garnish with chives and dill and serve.

PRINTABLE RECIPE

Veggie Ranch Pizza

BEST OF THE TASTY CHEAPSKATE

 Somehow I missed posting yesterday. I think it's called: my-kids-were-off-school-for-a-week-and-I-lost-track-of-days-and-things-like-that. Anyway, I suddenly remembered today that I do, in fact, have a food blog and it is, in fact, Tuesday, not Monday. Le sigh.

So I'm rewarding you with my very favorite pizza recipe of all time. It can be started and finished in 40 minutes, even with a homemade dough. And it's comparable to a $5 pizza in price (it can be cheaper or more expensive depending on how many and what toppings you heap on there).

Instead of using a traditional marinara sauce, it uses a mayo ranch sauce that I personally feel goes with whatever vegetables (and meats) you want to heap onto this thing.

Truthfully, once you've got that magical ranch sauce going, you can put almost anything on this and it is divine. Originally, when we began making this we always used chicken. Then we branched out into other meats.

My favorite meats with this pizza: Pepperoni, bacon (oh bacon), chicken, sausage (we've even used polska kielbasa and it was amazing, like the love child of sausage and pepperoni). Or any combination thereof.

My favorite veggies: Olives, spinach, artichokes, thinly sliced (or grated) zucchini, mushrooms, grated carrots, green onions, regular onions (sliced VERY thin).

Favorite cheese: Mozzarella obviously, but on this pizza, it can be delicious combined with cheddar or Parmesan.

Favorite dough: My very favorite is this 2-minute dough. But I don't always have the foresight to make it ahead of time. For a quick dinner-hour dough, try this one.



One more note: Instead of the broccoli listed below, you can use broccoli and cauliflower or just cauliflower. It will be chopped until it is very small--almost crumb-like.

Okay, let's make this thing.

Veggie Ranch Pizza
Makes one jelly roll pan of pizza (yes, that's what we use) or two medium-sized round pizzas
Prep time: 20 minutes
Cook time: 15 minutes-ish
Cost: $5.80
dough: .40, mayo: .40, ranch powder: $1.00 (slightly more expensive if you buy individual packets; we buy the powder), meat: 1.00, broccoli: .50, veggies: .50, cheese: 2.00

Two-minute dough or Right-before-dinner Dough

2/3 C mayonnaise
1 packet Ranch powder (or 3 Tbsp)
1 SMALL head of broccoli (or 1/2 of a large one) chopped into smithereens (which is totally a cooking term; but seriously, you want it chopped until it's crumb-like
1/2 C Meat of your choice (about 1/2 C of chicken or bacon, or a bunch of pepperoni)
1/2-1 C Vegetables of your choice (about 1/2-1 C total)
8-12 oz. (or about 2 C) Mozzarella cheese, or a combination of mozzarella/cheddar/Parmesan

Make you dough. While it rests, combine mayonnaise with Ranch powder.

Spread your dough on a well-greased pan. I love to use olive oil to grease my pans for pizza. And if the dough gets sticky, you can add a little olive oil to your hands to make spreading easy.

Spread the Ranch/mayo on the dough.

Sprinkle the finely-chopped broccoli.

Add vegetables and meat.

Add cheese.

Bake at 400 degrees for about 15 minutes or until the edges of the cheese are beginning to brown just a bit.

Lime Cilantro Chicken

New addiction. Ad-dic-tion.

This is sooo good. And it's good in everything. It's good alone, or with rice, or with burritos, or in a salad (oh, in a salad--makes summer worth having). It's good however on earth you want to eat it. So I'm going to tell you from sad sad experience that you should quadramilla-duple it and then eat it with everything all the time (except maybe oatmeal; you might want to skip it with that, but then, who knows...).

It also takes less than 20 minutes to throw together (though if you have time to marinate it, it's even better). You can make it on the stove; you can make it on the grill.

Also, if you have cilantro haters, don't despair. I have a hard-core cilantro hater, but he was totally fine with this. Because it gets cooked, it's not an in-your-face cilantro flavor.

Lime Cilantro Chicken
adapted from Gimme Delicious
serves 4
Prep and cook time: 20 minutes (though an hour-1 day of marination is preferred)
Cost: $3.80
chicken: 3.00, lime: .25, olive oil: .20, other stuff: .35

Note: I did use fresh lime juice because I had limes. I'd recommend it, and you need the zest anyway. That said, don't not make this because you don't have limes. It might not be quite as punchy or amazing, but my guess is that it'll still be pretty darn fabulous.

4 chicken breasts
1/4 C fresh lime juice
zest of one lime
2 Tbsp olive oil
1-2 Tbsp fresh cilantro (I used 1-ish)
2 garlic cloves, minced
1 tsp salt
1 tsp brown sugar (or honey)
1/2 tsp red chili flakes
1/2 tsp ground cumin

Combine everything except the chicken breasts, and whisk it together. Add the chicken breasts and marinate (even 15 minutes of marination will give it a little extra flavor, but it's still good if you don't have time to marinate).

Drizzle a little olive oil in a skillet over medium heat. Add the chicken breasts (reserve the extra marinade). Cook till one side is golden brown, then flip and do the same on the other side.

When they are nearly cooked, pour the rest of the marinade into the pan, coat the breasts, and cook.

When the chicken is done, serve on tacos, with rice, or shredded into a salad. (I hope you quadramilla-dupled it, cause you're going to be sad if you didn't.)

PRINTABLE RECIPE

Cauliflower Mash

Have you ever read a recipe and just started to crave it from the ingredients list? Recently, that happened to me. And I know just what you're thinking: Wait, why is this post labeled "Cauliflower Mash" because, seriously, has she gone daft? (Um, yes, well a little. But I've been that way for a long time.) Because who seriously reads the ingredients of something called Cauliflower Mash, as in the mash of cauliflowers; and then craves it?

Well, I mean, hear me out. Cheese. Let's start with that one. It's easy to love right. And olive oil. Garlic. Hard to go too wrong with minced garlic, right?

And then it had these wholesome, interesting-sounding things like white beans and cornmeal. They kind of intrigued me.

And the truth is that I've had cauliflower in a variety of delicious ways and always like it. But the other truth is that I've had versions of this on my Pinterest board for, oh, well, forever. Because, as per our discussion. Cauliflower. Mash.

I wasn't sure how it would really go over with the minions (and P.S., it didn't). But it was so gloriously delicious that even after making it, I'm still craving. It just hit a savory, nutritious spot that just met a need. Like, a wholesome friend, who's also really fun.

Don't make the same mistake I did. Don't let this sit on your Pinterest board for millennia. Make it. Love it. Serve it with meat if you must.

Cauliflower Mash
adapted from Pinch of Yum
Serves 4-6
Prep and cook time: 15-20 minutes
Cost: $3.20 (that's $.50 for something a 40-year-old woman could totally eat for lunch. Teenagers and men cannot be accounted for in this reckoning and this will likely be a mere side dish to them. But us old ladies--this is all we need for a filling, well-rounded meal)
cauliflower: 1.50, milk: .15, chicken broth: .30, cornmeal: .10, cheese: .40, white beans: .60, other stuff: .15

1 Tbsp olive oil
1 head cauliflower, cut into florets
3 cloves garlic, minced
1 C milk
2 C chicken broth (you might need another if your mash is too thick; I added about 1/2 C more)
1/2 C cornmeal
1/2 C shredded cheese (I used sharp cheddar and I did not regret it)
1 14-oz can white beans, drained and rinsed (optional)
1 tsp salt (or to taste)

Heat the olive oil in a skillet with a lid or a 3-quart pot. Add the cauliflower. Mix it and sprinkle it with salt. Let it cook for a few minutes. It won't get tender, but will get a little flavor.

Add the garlic and cook for 30 seconds. Add the milk and chicken broth. Simmer (with lid on, so a low temperature is best) until the cauliflower is soft. When it is, mash it up.

Then add the cornmeal and stir. It will thicken, and the cornmeal is not exactly tastable, but kind of there, adding yumminess and nuttiness and thickness. If you need to, add more chicken broth.

Now, if you want, you can add that can of beans. (Note: In the original recipe, they told me to mash the beans. I did the first time I made this, but didn't love the mashed beans. Better to just leave them whole so you don't get a weird bean skin thing happening in you mash.) They add protein and make this a lovely complete meal on its own. (Though this is also really good with meat; we had it with shrimp and it was amazing.)

Add the cheese, mix it up, and let it melt. Add more salt and pepper if needed.

PRINTABLE RECIPE

Creamy Chicken with Spinach

Sometimes I get so tired, I just want to lie my head down and cry on things. There's nothing really to cry about. I'm just so so tired. Today was one of those days.

Because in this house, there are two busy seasons. One is pre-Christmas. And one is coming up--that end of school crush of finale. I feel it. I'm trying to prepare for it, but just not succeeding.

Because of this we've been making lots of quick, easy dinners. This is one. But it stands out because instead of being, say, scrambled eggs, it's a delectable, restaurant quality dish that has meat and vegetables. And cream. Because some nights you need cream.

Eat it over rice or pasta or potatoes. Of just spoon it out of the pan if that's your way. I won't judge you.

Creamy Chicken with Spinach
adapted from The Recipe Critic
Prep and cook time: 30 minutes
Serves: 4-6
Cost: $6.00
chicken: 4.00, cream: 1.00, tomato sauce: .15, Parmesan cheese: .50, spinach: .25. other stuff: .10

4-6 small chicken breasts
2 Tbsp olive oil
1 C heavy cream
1/4-1/2 C tomato sauce (smooth)
1 tsp garlic powder (or a fat clove)
1 tsp Italian Seasoning
1/2 C Parmesan cheese
1-2 C spinach, chopped

Heat olive oil in a large skillet or Dutch oven. Sprinkle with salt. Cook until browned on both sides and cooked through.

Remove from pan and add cream, tomato sauce, Italian seasoning, and garlic powder. Whisk together. Add in Parmesan cheese and whisk until it's melted and thickened.

Add chicken back to the pan. Simmer gently for a few minutes.

Add spinach and cook until wilted.

Serve over pasta, rice, potatoes, or whatever.

PRINTABLE RECIPE

Berry, Pecan, and Greens Salad with Caramel Vinaigrette

Who needs champagne?

Did you read that part about caramel vinaigrette? Yeah, I thought it sounded weird too. But it totally works. More than works. It is delicious. The fruit, the greens, a sharp cheese. It's the perfect salad for a perfect new year. It's healthy. Just a tiny bit indulgent. And lately berries have been on sale everywhere (why? I don't understand myself... At Meijer today blackberries were $.77, twice as many blueberries were $.99.)

You can eat this as a meal if you're on a New Year's diet, but if you'd like to make it more of a filling meal, you can add chicken.

Berry and Greens Salad with Caramel Vinaigrette
serves 6
Prep time: 15 minutes
Cost: $6.60 (that's $1.10/serving!)
blackberries: 1.00, blueberries: 1.00, raspberries: 1.00, greens: 1.00, caramel sauce: 1.00, pecans: 1.00, cheddar: .50 vinegar: .10

4-6 C greens
1 handful blackberries
1 handful blueberries
1 handful of raspberries
1 C pecans
1/4-1/2 C crumbly cheese--we used a very sharp cheddar; a feta would also work
3/4 C caramel sauce (store bought or homemade)
sugar (for candying the pecans)
1/4 C apple cider vinegar
optional add-ins: caramelized onions, chicken

First, prep the dressing. If you're making homemade caramel, you'll have to do that. Otherwise, take your caramel sauce and whisk it together with your vinegar. Done.

Now throw your pecans into a skillet with about 1/4 C sugar, turn up the heat to medium or just above that. Stir occasionally and cook until the sugar is melting and adhering to the pecans. Remove them and place them on some parchment paper to let cool.

Assemble your salad--greens, berries, crumbly sharp cheddar, then the cooled pecans. Dress with the dressing. And you're done.

Note: If you wanted to skip the candying of the pecans, you totally can. I did once and this salad was still amazing.

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Chicken and Potatoes with Creamy Garlic Parmesan Sauce

So crock pot meals are great when you're busy and all, but I realize that in order to make a crock pot meal, you have to think about it in the morning (or at least by early lunch). What's that all about, right? So for those of you who get to 4:00 o'clock and start thinking, "My tummy just growled, which means--wait--a meal-time is approaching; I have literally not thought about it until this moment, and soon my children will begin eating each other," then this meal is for you.

This meal is awesome because all the stuff goes into one pan and then that pan goes into the oven and then you can resume reading your book or breaking up fights over Candy Land or telling Tommy to stop licking the baby--whatever is your past time of choice. And then you'll get the pan out of the oven and, guess what? Dinner will be done. There will be meat, and potatoes, and healthy leafy greens, and a delicious sauce to pour over it all. Congratulations! You're a rock star and nobody had to smash a guitar or eat the baby.

Chicken and Potatoes with Creamy Garlic Parmesan Sauce
adapted from here
Serves 6
Prep time: 30 minutes
Cook time: 30 minutes
Cost: $8.35 ($1.55/serving)
chicken: $5.00, spinach: .60, potatoes: 1.00, butter: .65, chicken broth: .10, half and half: .15, Parmesan: .50, seasonings: .35

4-6 chicken breasts, depending on how well-endowed your chicken was (or bone-in skin-on thighs if dark meat is your thing)
salt and pepper
1 Tbsp Italian seasoning
3 Tbsp butter, melted
3 C spinach, roughly chopped
2 Tbsp parsley, chopped
1 lb potatoes, diced into centimeter-sized cubes (peeled or not)

For the garlic Parmesan cream sauce:

1/4 C butter
4 cloves garlic, minced
2 Tbsp flour
1 C chicken broth
1 tsp dried thyme (twice as much if using fresh)
1/2 tsp dried basil (twice as much if using fresh)
1/2 C half and half (or 1/4 C milk and 1/4 C cream)
1/2 C grated Parmesan

Preheat the oven to 400 degrees.

Season chicken with Italian seasoning, salt, and pepper. If you're feeling fancy, you can then melt 2 Tbsp butter in a skillet and sear the chicken on both sides. But if you're pressed for time, or can't bear thinking of dirtying that skillet, just skip this step and put the seasoned chicken in a 9x13 inch pan.

Now add the chopped spinach and pour the remaining butter over all of this. (If you already got out the skillet, you can cook the spinach in the butter in the skillet and then put it in the pan, but again this step is skip-able for the lazy at heart).

Chop your potatoes and put them in the pan with the chicken and spinach and butter.

To make the garlic Parmesan sauce:

Heat butter in a pot over medium heat. Add garlic cloves and cook until fragrant (30 seconds or so). Add flour and whisk until smooth. Let it cook about a minute. Add chicken broth, thyme, basil--whisking as you add them.  Add half and half and Parmesan, whisking away and let it cook for another minute or two until it is slightly thickened.

Pour this over the chicken, spinach, and potatoes.

Put in the oven and cook for about 30 minutes (longer if your chicken breasts are big or your potato cubes are big).

Take it out and serve.

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Three Favorite Crock Pot Recipes

I really love making dinner. I love the ritual, the smell and sound and sizzle. But lately, as I've been spending some time promoting my book at various events (and let's not even talk about marketing and figuring out computers and learning not to be an idiot with social media). Anyway, lately there have been days when I've been gone and known I wouldn't get back home until dinnertime. And let me tell you that pulling out the crock pot has made me feel like kinda the super star of the world. It is so amazing to come home to a hot, yummy dinner. It's so much better than swinging by and picking up a pizza. And while we're talking about swinging by and picking up a pizza, let me say that that takes time too. And sometimes, if you want to eat as a family, there just isn't time for it. Like Saturday, when I spent the afternoon at Tri-con being out-geeked by pretty much everyone; and Kip was leaving to go to work at 5:30 and I buzzed in just after 5:00. There's no way we could have all eaten together if a meal hadn't been at my house and ready to go. Which it was (see super star comment above). And while we're talking super stars, let me say that my kids have been a bit super starry in their own way--making rice, setting the table, cleaning the kitchen. Here's to a family working and eating together.

1. Crock Pot Italian Chicken. This one is so simple--even if made completely from scratch (though you don't have to do that if you don't want to; this time I bought me that packet of Italian dressing, and I didn't look back).

2. Ranch Roast. Another dry dressing-inspired crock recipe. And our all-time favorite. What I love about this is if you throw in carrots and potatoes, it's a full on meal when you get home. None of your kids even has to learn how to make a pot of rice because it's all there in the crock pot.

3. Crock Pot Chicken Enchilada Soup. And to move away from the hunk of meat in the crock...

Asian-y Noodles

 Mondays can be hard. Some might say that Mondays are inevitably hard. Which is why I'm giving you this recipe for Asian-y noodles of awesomeness. Because they're easy. And you can make them on a Monday. And your kids will probably eat them. And if you make them with some sort of veggie on the side, you can even feel good about your parenting. And if you don't, you can still feel good about your parenting. Because, guess what, you just made your family a delicious, home-cooked meal that somebody else would have gotten paid to make and put in a little Asian-y box for you to take out of their restaurant. But in the time it would take you to park your car, walk to the restaurant and wait to carry something out, you can make this meal. Also, it costs you $.20/serving, or less. So do it. (If you want; because Mondays are hard.)

 And maybe these don't seem like a big kid pleaser (note: they're brown; I know), but my kids--who are some of the pickiest kids alive (like, almost kind of clinically picky--I'm looking at you, Mark)--love these noodles. And try to eat them with chopsticks (which also makes you a good parent; or at least that is what I tell myself).

So get out the chopsticks, and some broccoli if you're rocking this Monday thing, and make these.

Asian-y Noodles
adapted from The Cooking Jar
Serves 8
Cook time: 20 minutes
Cost: $1.50 (See that price; it's about $.20/serving. Yeah, I know there's not a butt load of nutrition going on here, but there IS a lot of flavor, and go on and tell me how healthy your take out lo mein was, okay... Also you can add bean sprouts if you want, and that makes everything healthy, so there.)
noodles: $1.00, butter: .20, soy sauce: .10, teriyaki sauce: .10 (okay; I admit to BS-ing a little on the Asian sauces since I'm really not sure how much these small amounts would cost; maybe I'll figure it out on a day that is NOT Monday), other stuff: .10

1 lb spaghetti noodles
3 Tbsp butter
1 Tbsp minced garlic
3 Tbsp sugar
3-4 Tbsp soy sauce (Note: I use about 3 and add 1 Tbsp of water to get it a little less salty)
1 Tbsp teriyaki sauce
Optional toppings: Green onions, seseme seeds, bean sprouts, chicken, whatever sounds good

Cook and drain your noodles. Try to get them al dente.

Melt butter in a frying pan. Add garlic and saute for a minute or so until fragrant (don't burn, so don't have your heat up way high).

Toss in noodles and stir to mix.

Add sugar, soy sauce, teriyaki sauce, and mix.

That's it. You're done. I know it sounds too easy. That was kind of the point. So make it already. Become a believer.

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Roasted Brussels Sprouts with Garlic Aioli

So I almost posted another cake recipe on here today. You deserve it, of course. But I thought that I really should get back to writing about real food (you know, sometimes). So then I was going to post Chicken Lazone, which is kind of like the dessert of the meat world because it contains no less than two cups of heavy cream (you deserve that too). And then I thought that maybe I should get control of my food porn problem and seek help or something. But then I didn't. So, even though you're getting a Brussels sprouts recipe today, you should know that it is every bit as fantastic as all those other recipes. It's a little more wholesome, but I did make a garlic aioli sauce to keep it from becoming too virtuous.

Cole vegetables are in season right now. Cole vegetables are the broccoli, brussels sprouts, cabbage, kale family. They have an undeservedly bad reputation. Maybe because these veggies have often been used at times of war, famine or distress to keep starving people alive. No one loves a vegetable they had to eat every day for two years when the only other option was eating tulip bulbs. And they are vegetables that don't take well to canning (or boiling for that matter), so some traditional means of cooking and preserving them make them gross. Which hasn't helped their reputation at all. But in non-starving America where you can roast your delicious cool season vegetables and serve it up with a side of dipping sauce (not because it is necessary; these are delicious even without it), you should definitely add some of these lovelies to your meal rotation. They're easy. They're healthy. They're on sale.

Roasted Brussels Sprouts with Garlic Aioli
adapted from Cakescottage
Prep time: 5 minutes
Cook time: 20-30 minutes
Cost: $1.85
Brussels sprouts: 1.50, mayo: .20, other stuff: .15

1 pound Brussels sprouts, cut in halves or quarters if they're large
olive oil
salt

For Aioli sauce:
6 Tbsp mayo
1/4 tsp chopped garlic
1 tsp lemon juice
1 Tbsp chopped parsley

Set oven to 400 degrees. Toss Brussels sprouts in olive oil and salt (the dip has no salt, so we're relying on a little salt here). Roast for 20-30 minutes (depending on how big the halves/quarters are). Ever 10 minutes or so, you'll give them a little toss, so they get color on all sides.

While it's cooking, prepare the Aioli sauce. To do so, just mix all those ingredients together (rocket science, here I come).

Serve the Brussels sprouts warm with the dip. You can serve it as a side or a light lunch.

Note: You'll have leftover sauce (at least I always do. It's great with meat, especially chicken, especially chicken or pork sandwiches).

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Dumb Easy Dinner: Barbecups

I don't know how you could possibly not make a dinner with a name as cute as Barbecups. I mean, come on, it's adorable.

 Also, these are very easy. I should warn you, however, that these are not a perfect whole food. You're going to be using some biscuits or croissants out of a can. If that bothers you feel free to make a batch of your own little biscuit dough from scratch. Just know that that will make these a little less dumb easy.

I should also warn you that these don't involve a vegetable (unless you count BBQ sauce as a vegetable, which you probably shouldn't, but I won't judge you if you do). To rectify that you can just use a bagged salad or--my husband's favorite option--open up a can of corn. I know that sounds super lame, but it will totally work and be delicious. You could also add olives to these if olives are your thing.

Barbecups
makes 12 (can make more if they're tiny)
Prep time: 10 minutes
Cook time: 30 minutes if you cook the chicken
Cost: $4.75
croissants: 2.00, chicken: 2.00, cheese: .50, bbq: .25

Note: If you want to make this incredibly fast, you can use canned chicken (that's been drained). I'm not going to lie--it's not as good. But it's very fast.

Note: You can used browned beef in place of the chicken. You'll probably need about 1/2 pound.

2 packages croissant dough (you know, the one in the tubes); you could also use biscuit dough
2 breasts shredded chicken (if you're chicken breasts are huge, you only need one)
3/4 C barbeque sauce
1 C shredded cheddar cheese

If you need to, cook your chicken breasts.

While your chicken breasts are cooking, open your croissants and lay them out as rectangles. Cut squares big enough to fit into the muffin portion of a muffin tin. Press them into the muffin tins.

When the chicken is cooked, shred it. A quick way to do this is to put them in your Kitchenaid if you have one--use the paddle mixer and it will shred that warm chicken breast.

Add barbeque sauce to your chicken breasts.

Put a spoonful of chicken/BBQ into each muffin tin. Top with cheese. That's it. Bake it according to the package instructions. And add some veggies to the side if you're feeling righteous.

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Basic (5-Minute) Thai Coconut Broth

Maybe this seems like a weird sort of post. I mean, who wants just a Thai broth. Um, you do. Because it's amazing. Honestly, it's loaded with plenty of healthy stuff (coconut, tumeric, ginger) and could be delicious on its own. But it's the perfect canvas for whatever you want to throw in it. We had it with some shredded chicken thrown in, but it'd also be the perfect background for any leftover veggies you've got hanging around or some rice (or regular) noodles. Heck, my kids ate it with corn bread dipped in (fusion, people, fusion).

What I like about this recipe the most is that it's quite simple. There are plenty of delicious Thai soups/broths out there. On this site I've got one that I adore, but this simple little broth is nice because it takes 5 minutes to throw together. There are no lime leaves or coriander root or lemongrass stalks (though those things are amazing). There are just basic ingredients that can (each and every one) be found in the Asian aisle at Walmart. It's Thai broth for the common man. Or the time-pressed woman. Or the person with a bunch of random veggies and noodles sitting in her fridge who wants to make them awesome. Here you go.

Basic 5-Minute Thai Coconut Broth
serves 4
adapted from What a Girl Eats
Prep time: 5 minutes
Cook time: 10 minutes
Cost: $4.00
coconut milk: 3.00, ginger: .15, fish sauce: .20, lime juice: .50, seasonings: .15

2 cans coconut milk
2 C water (or chicken broth)
2 T minced ginger (or 2 t ground ginger)
4 T fish sauce (I usually do more like 3-3 1/2T)
4 Tbsp lime juice (fresh is best, but any will do)
1/4 tsp cayenne pepper
1 tsp sugar
3/4 tsp tumeric
salt if desired

Combine everything together and simmer for 10-15 minutes.

Yup, that's it. I should say that sometimes I want more salt or another tablespoon of lime juice. Sometimes I like to use part chicken broth instead of all water. It's all delicious.

Sip it on a cold day or add veggies and/or chicken and/or rice noodles for a comforting Asian soup.

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Pork Chop Potato Bake

Who's ready for some dumb easy comfort food (with the worst pictures I've taken in a long time--ugh--I'm blaming early darkness). The problem with comfort food, as we discussed in my last post, is that it sometimes takes forever to make and you feel like it's Thanksgiving when it's not Thanksgiving. Thanksgiving's great and all, but not on any old Monday.

I never ever made scalloped potatoes. I love them, but I seriously haven't made them in years. I just don't have the time for side dishes that take longer to prepare than anything else. This little beauty of a recipe brought them back into my life. It's still not a 15-minute throw together (well, it kind of is, but you're going to tack on a long cook time), but it's beauty is that you make the meat and potatoes together. You've only got 15-20 minutes hands on time, and then a low, slow bake. In fact, I'd wager this would work in the crock pot wonderfully.

Pork Chop Potato Bake
adapted from And a Sprinkle of Love
serves 4
Prep time: 15-20 minutes
Cook time: 1 hour (to 2 1/2 hours depending on the oven temp you go with)
Cost: $6.85
pork chops: 5.00, potatoes: 1.00, onion: .10, milk: .15, butter: .20, broth: .40

4 pork chops
1 onion (I subbed in onion powder since I knew my husband would hate the onion--about 1/2Tbsp)
6 medium potatoes
4 T butter
4 T flour
2 C chicken broth
1 C milk or half and half
cheese, optional
salt and pepper

First heat a bit of oil in a pan. Then salt and pepper your pork chops and brown them on each side.

While they're browning, slice your onion, then peel your potatoes and cut them into 1/4-inch slices.

When the chops are browned, but not cooked through, remove them from heat. Add the onions to the drippings. If there are no drippings add a bit more oil. Cook the onions and finish cutting your potatoes.

Remove the onions from the pan and put them with the pork chops.

Add the butter to the pan. Then whisk in the four. When it's nice and pasty, add the chicken broth and the milk and whisk, cooking until it's thickened. Add the onions back in and stir.

Here's the magical part: Lay your potatoes in a well-greased 9x13 inch pan. They can overlap and be wonky--that's fine. Just get them all in there in a mildly evenish manner. Than pour the sauce over the top. At this point you can add some grated cheese if you like, but you don't have to. Now put your pork chops on top.

Cover with foil and bake for 65-75 minutes at 350 degrees. OR for 2 1/2 hours at 300 degrees. I went for the low and slow option and this came out so flavorful and melt-in-your-mouthy, it was amazing.

Just sit there or play or read or sleep or whatever. And then at dinner time you eat.

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