Mix and match the recipes below according to your taste. These meals can easily come together, if you have pizza dough in the freezer or pick it up from your supermarket. Keep vegetables in the freezer for a quick put together soup recipe. Supermarkets, today, carry diced onion, celery and peppers that make it easy to make soup in a short amount of time. Mushrooms are also available pre-sliced. Fresh refrigerated pasta is great for soup and cooks very quickly. It is easy to make substitutions, if you don’t have the exact ingredients listed in the recipes below.
MUSHROOM SOUP
6 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup diced onions
- 2 teaspoons minced garlic
- 1 (8-ounce) package sliced cremini mushrooms
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 2 (14-ounce) cans beef broth
- 1/3 cup sherry
- 1 cup milk
- 1/2 cup flour
- 1/2 cup water
Directions
Heat a large soup pan on high heat and add the oil, onions and garlic; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.
Combine in a large bowl, onion powder, seasoned salt, pepper and thyme, Whisking continuously, add beef broth, sherry and milk to the spice mixture.
Slowly whisk broth mixture into the mushroom mixture in the soup pan. Simmer uncovered 8-10 minutes, stirring occasionally.
Mix flour and water in a small bowl to form a creamy paste. Add 3/4 cup of hot broth from the soup pot in 1/4-cup increments, stirring after each addition, to make a thin paste.
Add to the soup, slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve.
SAUSAGE AND PEPPER PIZZA
Ingredients
- 1 lb homemade or store-bought pizza dough
- 1 tablespoon olive oil
- 1 lb mild Italian sausage, casing removed
- 1 small green bell pepper, coarsely chopped
- 1 small red bell pepper, coarsely chopped
- 1 small sweet onion, coarsely chopped
- 3/4 cup homemade or store-bought pizza sauce
- 2 cups shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Directions
Remove dough from the refrigerator and let stand one hour.
Preheat oven to 400°F.
Heat a large sauté pan on medium-high and add oil and sausage. Brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.
Prepare crust. Flour hands lightly and pat dough evenly into lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Top crust with pizza sauce, mozzarella cheese, peppers, onions and sausage. Sprinkle with Parmesan cheese.
Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted and toppings are thoroughly heated. Let stand 5 minutes. Slice and serve.
TOMATO GNOCCHI FLORENTINE SOUP
Ingredients
4 large tomatoes
- 4 cups fresh baby spinach leaves (4 oz)
- 2 ½ cups canned crushed Italian tomatoes
- 1 (14-oz) can vegetable broth
- 2 tablespoons unsalted butter
- 1 teaspoon dried dill weed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 (16-oz) package gnocchi pasta
Directions
Cut tomatoes in half; remove seeds and chop coarsely.
Chop spinach coarsely; set aside.
Combine crushed tomatoes, broth and butter in large saucepan; bring to a boil on medium-high. Stir in fresh chopped tomatoes, dill weed, salt and pepper; return to a boil.
Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.
Puree soup using a stick blender. Stir in gnocchi and spinach; cook 3 more minutes or until spinach wilts. Serve.
CHICKEN AND BROCCOLI PIZZA
Ingredients
- 1 1/2 cups fresh broccoli florets, (or frozen florets, defrosted)
- 2 cups roasted chicken (10 oz)
- 1 lb homemade or store-bought pizza dough
- 2 cups shredded mozzarella cheese
- 1 cup shredded Swiss cheese
- 2 cups ricotta cheese
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic salt
- Olive oil cooking spray for the pan
Directions
Remove dough from refrigerator and let stand one hour.
Place oven rack in the center of oven and preheat to 425ºF.
Cut broccoli into bite-size pieces. Cut chicken into bite-size pieces.
Prepare crust. Flour hands lightly and pat dough evenly into lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Mix the ricotta with the basil, oregano and garlic salt and spread it evenly over the crust to within 1/2 inch of edge.
Evenly distribute the chicken and broccoli over the ricotta.
Sprinkle both cheeses evenly over pizza;
Bake 20-25 minutes until cheese is melted and bubbly. Slice and serve.
POTATO EDAMAME SOUP
Ingredients
- 1 (16-oz) bag frozen shelled edamame
- 1 small yellow onion, diced
- 3 large baking potatoes, peeled and diced
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1 (32-oz) box reduced-sodium chicken broth
Directions
Thaw edamame in a colander under cool running water just until the beans separate.
Melt butter in large saucepan on medium-high. Add onions, potatoes and garlic; cook and stir 3-4 minutes or until onions begin to soften.
Stir in Italian seasoning, salt and chicken broth, then cover; cook, stirring occasionally 10 minutes.
Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.
Mash lightly to thicken the soup a little. Serve.
BURGER PIZZA
Ingredients
- 1 lb lean ground beef
- 8 large slices Swiss cheese, broken into large pieces
- 12 oz sliced white mushrooms
- 1 large sweet onion, coarsely chopped
- 1 lb fresh pizza dough
- 2 tablespoons olive oil, divided
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 cup ricotta cheese
- 1 packet dry beef bouillon
- 2 teaspoons Worcestershire sauce
- 1/2 cup water
Directions
Remove dough from refrigerator and let stand one hour Preheat oven to 400°F.
Heat a large sauté pan on medium-high and place 1 tablespoon oil in the pan. Add mushrooms, salt and pepper and cook, stirring, 2-3 minutes or until tender. Remove mushrooms from the pan and set aside.
Place remaining 1 tablespoon oil in the saute pan and add the onions; cook and stir 5-6 minutes or until soft and golden. Add meat to the pan; brown 4-5 minutes, stirring to crumble the meat until no pink remains. Add the bouillon, Worcestershire and 1/2 cup water; simmer for about 5 minutes. Remove the pan from the heat and stir in the cooked mushrooms.
Flour hands lightly and pat dough evenly into a lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)
Spread ricotta evenly over the dough and spread the meat/mushroom mixture over the ricotta. Place pieces of cheese evenly on top of the meat mixture. Bake 18-25 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes; slice and serve.
CORN CHEDDAR CHOWDER
Ingredients
- 5 slices bacon, cut into ½ inch pieces
- Salt and pepper, to taste
- 1 cup of each: diced onions, diced red/green peppers and diced celery
- 2 1/2 teaspoons seafood seasoning blend
- 1/4 teaspoon black pepper
- 1 (16-ounce) bag of frozen corn
- 2 cups frozen hash brown potatoes, defrosted
- 1/4 cup flour
- 1/4 cup water
- 1 (14-ounce) can low-sodium chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese, plus extra for serving
Directions
Heat a large saucepan on high and place bacon in the saucepan. Cook until crisp, stirring frequently.
Add onions, peppers and celery and cook until softened. Add seafood seasoning and black pepper.
Stir corn and hash brown potatoes into the bacon vegetable mixture.. Cover and cook 5 minutes, stirring occasionally.
Whisk flour, water, milk and broth in a bowl or large measuring cup until smooth.
Add flour mixture slowly to the chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Add cheese, stir until melted and serve with additional cheese, if desired.
SEAFOOD PIZZA
Ingredients
- 1 lb pizza dough at room temperature
- 1/4 cup ricotta cheese
- 1 tablespoon basil pesto sauce
- 1/2 teaspoon Italian seasoning, divided
- 1 1/2 cups shredded Italian Fontina or Mozzarella cheese, divided
- 1/4 cup roasted red peppers
- 6 ounces crab meat
- 8 ounces cooked shrimp
- 1 cup sliced cremini mushrooms
- 6 fresh basil leaves
Directions
Preheat oven 450°F. Spread pizza dough on a greased pizza pan.
Combine ricotta and pesto in a small bowl until blended and spread evenly over the dough. Sprinkle with 1/4 teaspoon of the Italian seasoning and 1/2 cup of the shredded cheese.
Dice roasted red peppers. Cut crab meat into bite-size pieces.
Arrange shrimp, crab, peppers and mushrooms evenly over pizza. Top with remaining 1 cup of shredded cheese and 1/4 teaspoon Italian seasoning.
Bake 20 minutes or until cheese is melted and golden.
Slice basil leaves into very thin strips. Sprinkle over pizza and let stand 5 minutes before cutting.
TORTELLINI SOUP
Ingredients
- 1/2 pound Italian sausage, casing removed
- 2 teaspoons minced garlic
- 1 (14-ounce) can low-sodium chicken broth
- 14 ounces water (1 can)
- 1 (14-ounce) can diced Italian tomatoes
- 1/3 cup each of diced onions, carrots and celery
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red chili flakes
- 1 (9-ounce) package refrigerated three-cheese tortellini
- Grated Parmesan cheese for serving
Directions
Heat a large saucepan and add sausage and garlic. Cook 5-7 minutes, stirring frequently, until brown and no pink remains. Add diced vegetables, italian seasoning and cook until softened.
Stir in chicken broth, water, tomatoes and chili. Cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7-10 minutes. Increase heat to high and add tortellini to boiling soup; cover and cook 5 minutes. Serve with grated cheese.
PIZZA BAGUETTE
Ingredients
- 2 cups fresh spinach (loosely packed)
- 1 tablespoon water
- 8 sun-dried tomatoes packed in oil, sliced thinly
- 1 Italian baguette
- Olive oil
- 4 teaspoons pesto sauce
- 2 tablespoons sliced black olives, drained
- 2 tablespoons roasted red peppers, drained and sliced thinly
- 3/4 cup shredded mozzarella cheese
- 8 teaspoons feta cheese
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon Italian seasoning
Directions
Preheat oven to 400°F.
Add spinach and water to a microwave-safe bowl; cover and microwave on high for 2 minutes.
Cut bread in half lengthwise, then into fourths and brush lightly with olive oil. Place on a baking sheet.
Spread each with 1 teaspoon pesto sauce.
Top each piece of bread with ¼ of the spinach, sun-dried tomatoes, mozzarella cheese, feta cheese, red pepper slices and olives.
Sprinkle each with seasoned salt and Italian seasoning.
Place in the oven and bake for 9-10 minutes.
Are you bored with the same old side dishes for your evening meal? Its time to give your sides an update.
The best side dish recipes are those that taste great and are not overshadowed by the main course. However, the same old vegetables cooked the same old way can get boring and go uneaten.
Make some changes –
Do you find that every salad you make finds you standing at your cutting board chopping your veggies into the same shapes and sizes and then combining them in the same way all the time? Here’s a tip to make your salads and cooked veggies more interesting: change the way you cut! If you always chop your vegetables into cubes, try sticks, grating and shaving or food process your veggies into a grain-like texture. Use spiral cuts for zucchini, carrots, beets or sweet potatoes. Toss them into a salad with your other vegetables.
Add a fresh tasting dip, sauce or dressing to a vegetable and you can transform the meal completely. Mastering a variety of dressings, sauces and dips is one of the best ways to avoid boredom. They can be poured over salads, hot cooked vegetables or enjoyed with crudités and whole grain crackers.
Instead of dressing your cooked vegetables with butter, try this sauce next time:
Lemon Sauce with Herbs
Makes about 3/4 cup
Ingredients
- 1/3 cup reduced-fat mayonnaise
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh chives
- Freshly ground pepper to taste
- Lemon zest
Directions
Place mayonnaise in a small saucepan. Gradually add broth, whisking until smooth. Heat over medium-low, whisking constantly, until warmed through but not bubbling, about 2 minutes. Remove from heat and stir in mustard, oil, lemon juice, parsley, tarragon, chives and pepper. Drizzle the warm sauce over cooked vegetables and garnish with lemon zest.
Be Adventurous
One of the best ways to add variety and interest to your meals is to experiment with ingredients you haven’t used before. There are so many varieties of fresh fruits and vegetables out there that it just depends on what you have available in your area at any given time of the year. Try going to different markets, grocery stores, gourmet stores and ethnic markets to find produce that you haven’t cooked with before. Asian markets are particularly abundant with exotic fruits and vegetables and you could try a new ingredient every week for months. You can also try new dried spices, dried herbs, oils, nuts, seeds or dried fruits. Keep your eyes open to see what is around and allow your senses and creativity to guide your purchases. Even if you are on a tight budget, you could likely afford to try one new ingredient per week.
Not only is eating seasonally better for your health and the planet, but it also means that for the four seasons of the year, you are exposed to and using different ingredients. This really helps to keep things interesting and gives your taste buds a makeover.
Adding a different fresh herb or spice to an old recipe can completely change a meal, as does just adding fresh herbs in the first place. A basic mixed greens salad or chopped salad will taste entirely different and far more exotic with some fresh basil, mint, coriander, dill or parsley. Don’t be afraid to try a new herb. The same goes for new spices. Spice blends in particular can be an easy and great new addition to your culinary repertoire.
Try a New Recipe and a New Food.
Red Chard
Red Chard with Onions, Pancetta and Raisins
Ingredients
- 2 bunches red Swiss chard
- 3 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 ounces pancetta, diced
- 1/4 cup golden raisins
- 1/4 cup low sodium chicken stock, vegetable broth or water
- Salt and freshly ground black pepper
Directions
Separate the chard leaves from the stems. Wash the stems and chop them into ½-inch pieces; set aside. Tear the leaves into large pieces, wash them thoroughly and spin or pat dry; set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and pancetta and cook, stirring frequently, until the onion is soft and slightly browned, about 7 minutes. Add the chard stems and cook for 2 to 3 minutes. Stir in the raisins and cook for another 2 to 3 minutes. Add the chicken stock, cover the skillet, and simmer until the stems have softened, 5 to 7 minutes. Add the chard leaves, season lightly with salt and pepper and stir to combine.
Cover the skillet and braise for 3 to 4 minutes. When the chard leaves are wilted and most of the liquid has evaporated, it is done. Serve hot or at room temperature.
Purple Potatoes
Green Bean and Purple Potato Salad
Ingredients
- 16 ounces purple potatoes
- 8 ounces green beans, trimmed
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 cup sliced green onions or 3 tablespoons snipped chives
Directions
Scrub potatoes with a stiff brush under running water. Cut potatoes in quarters. In a Dutch oven cook potatoes in a small amount of boiling, lightly salted water, covered, for 10 to 15 minutes or until tender. Add beans the last 3 to 5 minutes of cooking. Drain; rinse with cold water until vegetables are cooled. Drain well.
In a medium bowl stir together oil, vinegar, rosemary, salt and pepper. Add potato mixture and green onions. Toss mixture gently. Serve warm or at room temperature.
Fennel Bulb
Braised Fennel in Cream Sauce
Ingredients
- 3/4 cup vegetable broth
- 2 tablespoons dry vermouth
- 1/4 cup heavy cream
- 2 teaspoons tomato paste
- 1 large fennel bulb
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
Directions
Combine the broth and vermouth in a liquid measuring cup and set aside. In a small bowl, whisk together the heavy cream and tomato paste and set aside.
Cut the stalks off the fennel bulb. Chop enough of the fennel fronds to yield 1 tablespoon; set aside. Trim the bulb and cut it in half. Remove the core. Cut each fennel half into thin wedges.
In a large sauté pan with a lid, heat the olive oil over medium heat. Arrange the fennel wedges in one layer in the pan. Season with salt and pepper. Cook until the wedges are lightly browned, about 6 minutes.
Turn the wedges over with tongs. Pour the broth-wine mixture over the fennel. Cover the pan, leaving the lid slightly ajar, so that the steam can escape. Make sure the liquid is gently simmering and cook until the liquid is reduced to just a few tablespoons, 10 to 12 minutes.
Remove the lid, add the tomato-cream mixture and cook, gently turning the fennel wedges with tongs until the cream thickens and coats the fennel, about 2 minutes.
Remove the pan from the heat. Serve the fennel garnished with the chopped fennel fronds.
Barley
Broccoli and Barley Pilaf
Ingredients
- 1 tablespoon unsalted butter
- 1 cup barley
- 3 cups low sodium chicken broth, vegetable broth or water
- Kosher salt
- 1 1/2 pounds broccoli florets, large florets cut in half
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced shallots
- 2 teaspoons minced fresh garlic
- 1 fresh hot pepper, seeded and chopped
- 2 scallions, minced
Directions
In a medium saucepan, melt the butter. Add the barley and cook over moderate heat, stirring until toasty brown, about 10 minutes. Add the broth or water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
In a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes. Drain and pat dry.
Wipe out the skillet and heat the olive oil. Add the shallots, garlic, hot pepper and scallions and stir for 1 minute. Add the broccoli florets, season with salt and cook for 2 minutes, stirring constantly. Off the heat, stir in the barley and serve immediately.
Edamame
Mixed Greens with Edamame, Almonds and Sun-Dried Tomatoes
Ingredients
- 6 cups torn baby salad greens
- 1/2 cup sun-dried tomatoes (oil-pack), drained and cut into pieces
- 1/2 cup fresh or frozen shelled edamame, thawed if frozen
- 1/4 cup blanched almonds, toasted and coarsely chopped
- 3 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil or use the oil from the sun-dried tomato jar
- 1/4 teaspoon freshly ground black pepper
- Shaved Parmigiano-Reggiano cheese
Directions
In a large salad bowl combine salad greens, sun-dried tomatoes, edamame and almonds.
For dressing, in a small glass measuring cup whisk together lemon juice, oil and black pepper.
To serve, pour dressing over salad, toss to coat. Divide salad among six individual salad plates and top each serving with a few shavings of Parmigiano-Reggiano cheese.
Savoy Cabbage
Italian-Style Cabbage with Tomatoes and Pecorino Romano
Ingredients:
- 1 pound savoy cabbage
- 3 tablespoons olive oil
- 1 large onion, halved and cut into very thin rings
- 2 large garlic cloves, minced
- 6 canned Italian plum tomatoes
- 1/2 cup tomato liquid from the tomato can
- 2 tablespoons red-wine vinegar
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon butter
- Grated Pecorino Romano cheese
Directions
Remove the core of the cabbage and cut the remaining cabbage into 1/4-inch strips. You should have about 4 firmly packed cups of cabbage strips.
Place the olive oil in a large sauté pan or Dutch oven over high heat. Add the onion rings and sauté until they start to soften and brown. Add the cabbage and garlic stirring to blend well. Crush the tomatoes with your hands over the cabbage and add them to the pan. Add the tomato liquid, vinegar and thyme. Season well with salt and lots of freshly ground black pepper. Bring mixture to a boil, reduce heat, and cook, covered, for 30 minutes or until cabbage is softened and flavors are blended.
When ready to serve, stir butter into the cabbage. Place on plates and pass the grated Pecorino Romano cheese.
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