Healthy recipes of January

As the days get colder, a hot bowl of soup at the end of the day is a great way to warm your soul!  Here are some great (and kid friendly) recipes to share with your family.  For more recipes go to Spoonful.com and enjoy!

Tortellini and Spinach Soup

1 bag frozen then thawed cheese tortellini

1 box frozen chopped spinach

4 cups chicken broth

1 teaspoon dried Italian seasoning

Grated Parmesan cheese to taste

1. Bring broth to a boil.  Add spinach and tortellini and reduce heat to a simmer.
2. Add Italian seasoning and simmer for 10 minutes.
3. Serve with grated Parmesan cheese.

Chicken Taco Soup

1 pound boneless skinless chicken, cooked and shredded

2 cups cooked kidney beans (use pinto if you like!)

2 cups salsa

6 cups chicken stock

1 packet taco seasoning

2 cups crushed tortilla chips

Sour cream and shredded Cheddar cheese for garnish

1. Combine chicken, beans, salsa, stock and seasoning in a soup pot.
2. Bring to a boil and reduce heat until soup is simmering.
3. Cook for 15 to 20 minutes to blend the flavors.
4. Serve and top with crushed tortilla chips, sour cream and shredded cheese.

Corn Chowder

4 cups yellow corn kernels

4 cups chicken or vegetable stock

4 cups water

2 bay leaves

½ teaspoon dried oregano

2 tablespoons olive oil

2 tablespoons butter

4 Yukon Gold potatoes, peeled and diced

1 ½ cups diced celery

1 cup diced onion

1 cup finely chopped smoked turkey

1 cup heavy cream

Salt and fresh black pepper to taste

Chopped fresh basil

1. Bring 2 cups kernels, stock, water, bay leaves, and oregano to a boil in a stock pot.  Simmer over medium heat, uncovered, until reduced to 2/3 of original amount, about 30 minutes.
2. While corn stock simmers, heat oil and butter in a saucepan over medium heat until butter is melted, then cook diced vegetables and remaining corn kernels, stirring until cooked through, about 10 minutes.
3. Remove bay leaves from stock.  With a hand blender, puree stock until smooth.  Add vegetable mixture and turkey and cook, covered, over medium heat for 10 minutes more to blend flavors.  Add cream, salt and pepper.  Garnish with basil.

Butternut Squash Soup

2 tablespoons butter

1 cup diced onion

12 ½ pound butternut squash, peeled and cut into 1-inch cubes

6 cups chicken stock

Salt and black pepper to taste

1 – 2 teaspoon curry powder, to taste

Crème fraiche or heavy cream

1. Heat a large stock pot over medium low heat.  Add onion and sauté, stirring occasionally, until onion is soft.
2. Add squash and chicken stock and bring to a boil.  Reduce heat, cover and simmer for 20-30 minutes, or until squash is tender.
3. Puree with a hand blender.  Taste for seasoning and add salt and pepper.  Stir in curry powder.  Simmer for 5 more minutes to blend flavors.
4. Ladle into bowls and serve with a dollop of crème fraiche or a drizzle of heavy cream.

Chocolate Sweetheart Parfait

Prep time: 5 minutes            Serving Size: 4

What you need:

Tender Chicken Nuggets

4 Servings               Prep/Total Time: 25 min.

Ingredients

Orange Cream Pops

10 Servings            Prep: 10 min. + freezing

Ingredients

• 1 package (3 ounces) orange gelatin

Peanut Butter ‘n’ Jelly Muffins

12 Servings        Prep: 10 min.   Bake: 15 min. + cooling

Ingredients

Mini Pizza Cups

32 Servings      Prep: 25 min. Bake: 15 min.

Ingredients

• 1 tube (11.3 ounces) refrigerated dinner rolls

Silver Dollar Oat Pancakes

4 Servings          Prep/Total Time: 25 min.

Ingredients

• 1/2 cup all-purpose flour

SCOOTER SNACKS RECIPE

Prep/total time: 30 minutes - Yield: 2 Scooters
Ingredients

• 8 slices zucchini (1/4 inch thick)

Apple Cartwheels

24 Servings  - Prep: 20 min. + chilling
Ingredients

• ¼ cup peanut butter

CREAMY MACARONI ‘N’ CHEESE RECIPE

Prep: 15 min. Bake: 20 min.            Yield: 8 Servings
Ingredients

• 1/3 cup finely chopped onion