Soups YUM-O TomatoBasilBeef Chicken Artichoke

Tomato Basil & Beef Soup

Author/Source:

Christine @ onceamonthmeals.com

Ingredients:

• 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
  
• 1 cup coconut milk, canned (full fat)
• 1 Tablespoon coconut oil
• 1 cup onion, diced
• 1 pound ground beef, preferably grass-fed and grass-finished
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 cup chicken broth, preferably homemade
• 1/4 cup basil leaves, chopped

Directions:

Add diced tomatoes and coconut milk to a blender and blend until smooth. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil. Serve and enjoy!

Freezing Directions:

Let soup cool completely. Pour into freezer bag, lay flat and freeze. To serve: Thaw. Reheat in microwave or on stove.

Servings:

4

Ireland Review- Everyone ate this really well, I decided to add some ORZO pasta to ours. mmm

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Paleo Chicken Artichoke Soup with Basil

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A few years ago I tried an artichoke for the very first time. From the moment it hit my lips I was addicted! I think I could have eaten an artichoke every day except for the fact that fresh artichokes are quite time consuming to make…and eat! That’s not really a great combination when you have small kids. Thankfully, I found a recipe recently that calls for frozen artichokes. Frozen artichokes! Brilliant. I grabbed that recipe, Paleo-fied it a bit, and ate every last drop. Here’s to you doing the same!

Paleo Chicken Artichoke Soup with Basil

Author/Source:

Christine @ onceamonthmeals.com (Adapted from the Food Network)

Ingredients:

• 2 Tablespoons coconut oil
• 1.33 cups celery, diced
• 1 cup onion, diced
• 0.5 teaspoon salt
• 0.5 teaspoon pepper, freshly ground
• 2 cups chicken broth, preferably homemade
• 1.5 cups artichoke hearts, frozen and thawed
• 1 cup fresh spinach
• 3 teaspoons fresh basil, chopped
• 2 cups chicken, cooked and shredded

Directions:

Heat coconut oil in a large saucepan over medium heat. Add celery, onion, salt and pepper and cook 4-5 minutes. Add chicken broth, preferably homemade, and artichoke hearts. Bring to a boil. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Stir in spinach and basil and then puree small batches of soup in a blender. Return all puree to the same saucepan and stir in shredded chicken.

Freezing Directions:

Let cool. Pour into a freezer bag, label and lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.

Servings: 4

Ireland Review: baby didn't try it (I didn't ask him to), L- grudingly ate a small portion, T- said it looked like barf but tasted amazing, dad- has his over rice Mom- LOVED THIS SOUP!!

Pinterest Find

ONE POT BBQ CHICKEN PASTA

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Yield6 servings

A super easy one pot cheesy pasta dish loaded with tangy BBQ sauce and crisp bacon - even the pasta gets cooked right in the pot!

INGREDIENTS

• 4 slices bacon, diced
• 1 boneless, skinless chicken breast, cut into 1-inch chunks
• 2 cloves garlic, minced
• 1 onion, diced
• 2 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup milk
• 1/4 teaspoon crushed red pepper flakes, or more, to taste
• 3 cups rotini pasta
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup barbecue sauce, or more, to taste
• 1 cup shredded cheddar cheese

INSTRUCTIONS

• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat, reserving 1 tablespoon. Stir in chicken and cook until golden, about 2-3 minutes.
• Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in chicken broth, tomatoes, milk, red pepper flakes, pasta, salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
• Stir in barbecue sauce and cheese until heated through, about 1-2 minutes.
• Serve immediately.
• Ireland Family Review- Everyone, even baby gobbled this meal up

Sweet Potato and Lentil Chili

SWEET POTATO AND LENTIL CHILI (VEGAN)

Prep Time15 minutes

Cook Time45 minutes

Total Time1 hour

Yield6

6

A winning chili for both vegetarians and omnivores that is sure to be a hit at your next potluck or family meal!

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 3 sweet potatoes, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 (15-ounce) can diced tomatoes with green chilis
• 2 cups steamed lentils
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat olive oil in a Dutch oven or large pot over medium high heat. Add onion and bell peppers, and cook, stirring occasionally, until tender, about 3-5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5-7 minutes. Stir in vegetable broth, diced tomatoes, lentils, chili powder, cumin, paprika, cayenne pepper, salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer until thickened, about 30 minutes.
• Serve immediately.

IRELAND REVIEW: MOM, DAD, UAli AMarilee, Taylor and Baby LOVED THIS MEAL.... Layla (4) not so much but she did humor me and ate all the sweet potato ;) 

Skinny Chicken Salad and Pesto Artichoke Pasta . MMM

SKINNY CHICKEN
I did this as a main dish for dinner and then again without the chicken as a Side Dish for dinner.

2 T Butter      I Package 3 ox Chicken flavor Ramen Noodle Soup mix       2 T Sesame Seeds
1/4 C Sugar      1/4 C White Vinegar (I used Red wine vinegar)        1 T Sesame oil (I used Olive)
1/2 t pepper      2 C Cut up cooked chicken        1/4 C dry roasted peanuts     1/4 c Sliced green onions
1 bag coleslaw mix (14-16 oz)      1 Can 14 oz mandarin orange segments drained



Melt butter in 10 in skillet over medium heat. Stir in ramen noodle seasoning packet. Break block of noodles into bite sized pieces over skillet; stir into butter mix.

Cook noodles 2 min stirring occasionally. Stir in sesame seeds, cook about 2 min longer, stirring until noodles are golden brown. Remove from heat.

To make the dressing, mix the sugar, vinegar, oil and pepper in a small or medium bowl, set aside.

In a large bowl, combine the coleslaw mix, oranges, onions, peanuts and chicken.  Add the dressing and the noodles to the salad mixture and toss.

Takes 15 min to put together and serves at least 6

IRELAND FAMILY REVIEW: I didnt attempt with Loulou, Tay wasn't a fan but James and I and other adults LOVED IT (Recipe from Beth Glider)


PASTO ARTICHOKE PASTA

Pesto Salad Pasta Recipe

Serves 6

Ingredients:

16 oz box (1 lb) of penne pasta

1 cup of homemade pesto or store bought.

1/2 cup of mayonnaise

1 cup of frozen sweet peas

16 oz can artichoke hearts, quartered

*Optional: 1/2 cup of freshly grated Parmesan cheese

In a small bowl mix pesto sauce and mayonnaise together and set aside.

Prepare penne pasta according to package instructions to al dente.  Drain pasta well and toss  in a large bowl.  Add frozen peas to pasta and toss with pesto dressing until everything is well mixed and coated. Gently fold in artichoke hearts and allow the salad to cool in the refrigerator for 20 minutes before serving.  Sprinkle with Parmesan cheese prior to serving. Enjoy!

IRELAND FAMILY REVIEW: A HUGE HIT

MEATLOAF brought to you by Miranda Lamberts mama

We like my meatloaf but this a new version we are enjoying:

Makes 10 Servings

2 lbs Lean ground beef        1 lb Ground Pork Sausage
18 Crackers, I used Ritz        1/2 green bell pepper, diced
1/2 onion, finely chopped      2 Large Eggs, lightly beaten
1 T Worcestershire sauce      1 t Yellow mustard
1/2 C Firmly packed brown sugar, divided
1/2 C Ketchup


1. Preheat oven to 350* Combine first 8 ingredients and 1/4 C brown sugar in a bowl just until blended. Place mixture in a lightly greased 11x7 baking dish and shape into a 10x5 loaf (I DIDN'T DO THIS, I just used TWO BREAD PANS)
2. Bake at 3508 for 1 hour.  Remover from over and drain.  Stir together ketchup and remaining 1/4 C brown sugar. Pour over meat loaf. Bake 15 min or until a meat thermometer inserted into thickest portion registers 160* Remove from over and let stand 20 minutes. Remove from dish before slicing.

Cheesy Chicken and Wild Rice Casserole- Thanks Pinterest

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt

______

CHEESE SAUCE

4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.

2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into cooked rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.

8-10 servings

IRELAND FAMILY REVIEW- RAVE.... Dad even texted mom and said it was OMG

Once a Month Mom Faves

Chickpea Pot Pie

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

• 1 cup chickpeas, cooked
• 2 cups vegetable blend (carrots, corn & peas or any vegetable blend)
• 1.25 cups onion, chopped and caramelized
• 1 teaspoon Italian seasoning
• 10.5 ounces cream of mushroom soup
• 2 tablespoons milk or soy milk
• 2 9-inch pie crusts

Directions:

Mix all ingredients, except pie crusts. Place crust in pie plate. Fill pie with mixture. Top with additional crust, slitting to allow steam to release. Repeat for additional pies if necessary. Divide among freezer bags and freeze.

Bake at 425 for 30-40 minutes, until golden and bubbly. Tip: wrap crust edges with foil for the first 15 minutes to avoid burning.

Freezing Directions:

To serve: Bake at 425 for 30-40 minutes (thawed) or 50 minutes (frozen), until golden and bubbly.

Ireland fam review: EVERYONE GOBBLES THIS UP!!!

Grilled Cilantro Lime Chicken

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

• 1 pound chicken breasts, preferably organic
• 2 Tablespoons extra virgin olive oil
• 2 medium limes, juiced
• 2 medium garlic, cloves, minced
• 2 Tablespoons cilantro, fresh, chopped
• 0.25 teaspoons salt
• 0.125 teaspoons pepper
• 1 cups Salsa Verde

Directions:

Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Freezing Directions:

Divide and pour into freezer bag with Chicken. Freeze until ready to serve. TO SERVE: Thaw. Heat grill or grill pan to medium high heat, Grill for about 6 minutes a side. Serve with salsa verde.

Ireland fam review: EVERYONE GOBBLES THIS UP TOO, FLAVORFULLLLL!!

Cheesy Green Bean Skillet - Finding Joy in My Kitchen
{Print Recipe}

1 C brown rice
2 C chicken broth
8 oz mushrooms, sliced
1 C water
1 T minced onion
1/4 tsp. pepper
1/8 tsp. salt
1 C shredded extra sharp cheddar cheese
2 C green beans

 I have now made this recipe entirely in the rice cooker.  Cook the rice on the bottom, steam the veggies over the top in the steamer while the rice cooks.  Then, add the cheese to the rice.  Finally, stir in the veggies.  I love making it this way -- the rice cooker does all the work for me :)  

Ireland Fam Review: Mom and Kids LOVED this meal, dad thought it was ok

Farmers’ Market Skillet

Serves 2-3

Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

*If you want to make this a cold salad, cool cooked quinoa and veggies separately, then mix with the remaining vinaigrette, tomatoes, feta cheese, and basil, and chill completely.

Ireland Fam Review: We all were VERY PLEASANTLY Surprised with how delIC this dish is!! Try it!!

This creamy, quinoa-based dish utilizes in-season, locally grown produce including zucchini, sweet corn, and tomatoes, wrapped up in melty feta cheese, and seasoned with herby, fresh basil. Plus it’s made in just one skillet!

I used what’s available to me here locally, but use whatever produce you’ve got available in your area to make this a Farmers’ Market friendly meal wherever you live.

Start the Farmers’ Market Skillet by cooking 1 cup rinsed quinoa in 1 3/4 cups chicken broth. You could make this dish completely vegetarian by using vegetable stock instead. Cook the quinoa until the broth is absorbed, then fluff it with a fork, and let it cool slightly.

While the quinoa’s doin’ it’s thang, get to work on the Honey Lemon Vinaigrette for the skillet. Yeeeeah…it’s the same dressing I used on the Sweet Corn & Quinoa dish a few weeks ago. I am obsessed with it and can’t help myself, mmkay? 

Honey, lemon zest, lemon juice, garlic, salt & pepper swirl together to create the most magnificentflavor combo. I just love it!  *I used my LEMON ESSENTIAL OIL instead***

If you don’t think you can get into the honey flavor in here (I hate the flavor of honey, but I absolutely adore this dressing,) I would try any of the lemon vinaigrettes or balsamic vinaigrette dressings here, or a good olive-oil based Italian dressing would be divine as well.

After the dressing is made, heat 1 Tablespoon extra virgin olive oil in a very large skillet – the skillet in Farmer’s Market skillet – then add in 2 cloves minced garlic, and saute until they’re golden brown, about 30 seconds. 

Next, add in the veggies!

Like I said, my Farmers’ Market always has a plethora of sweet corn, zucchini, and green onions, so that’s what I used, but you can use whatever is in season and available locally to you. That’s the whole point!

Add the veggies to the skillet, season liberally with salt and pepper, then saute ‘em until they’re just barely tender, about 4 minutes.

Next, add in the cooked and slightly cooled quinoa, then drizzle in half the Honey Lemon Vinaigrette and let that cook for about another minute.

I happen to love the sweet-tart flavor contrast of raw lemon juice vs cooked lemon juice, like in Lemon Chicken Pasta, which is why I add half now, and half when the skillet is off the heat.

Now add 1 chopped tomato,

and 1/2 cup feta cheese.

Finish ‘er up with 2 Tablespoons chopped basil, then give everything a good stir, taste and add more salt & pepper if you need to. (AGAIN, I USED MY ESSENTIAL OIL)

Let the skillet cool for about 10 minutes, then dig on in!

Corn & Black Bean Pizza
Adapted from Eating Well

Ingredients
1 plum tomato, diced
1 cup cooked black beans, rinsed and drained
1 cup cooked fresh corn kernels (about 2 ears, or you could use frozen/thawed)
1 large pizza crust – store-bought, homemade, whatever you’re digging
1/3 cup BBQ sauce
1 cup shredded Mexican-blend cheese

1. Combine tomatoes, beans, and corn in a medium bowl.

2. Place cooked pizza crust on grill over medium heat. Spread with BBQ sauce, then top with tomato/bean/corn mixture. Sprinkle evenly with cheese.

3. Close the lid and grill until the cheese is melted, all ingredients are heated through, and the crust is slightly crispy – about 5 minutes.  

IRELAND Fam Review: LOVE LOVE