Healthy Tuscan Vegetable Soup & Easy Peasy Peasant Bread

We had a lovely rainy day here in Los Angeles this week and I was craving a yummy bowl of something warm and comforting. When I found this soup recipe, I was thrilled! Not only is it a comfort food, but it's healthy too!

Tons of nutrients packed inside this italian-style recipe. Six vegetable varieties - plus cannellini beans - makes it an excellent source of fiber, vitamins A and C, and a good source of protein and minerals. All of this for only 150 calories per serving!! Yippee!!

Healthy Tuscan Vegetable Soup:

{adapted from chef Ellie Krieger}

One 15.5-oz can cannellini beans (preferabley low-sodium) drained and rinsed

1 Tbsp. olive oil

1/2 large onion, diced (about 1 cup)

1 medium carrot, diced (about 1/2 cup)

2 stalks celery, diced (about 1/2 cup)

1 small zucchini (about 1/2 lb) diced (about 1.5 cups)

1 clove garlic, minced (about 1 tsp.)

1 Tbsp. chopped fresh thyme or 1 tsp. dried

2 tsps. chopped fresh sage or 1/2 tsp. dried

1/2 tsp. salt, plus more for taste

1/4 tsp. freshly ground black pepper, plus more to taste

4 cups low-sodium chicken or vegetable broth

One 14.5-oz can no-salt-added diced tomatoes, with their juices

2 oz. baby spinach leaves (2 cups lightly packed) chopped

1/3 c. freshly grated parmesan cheese, optional

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside. (I had a hard time mashing mine with a spoon so I heated them in the microwave for 1 minute and it made it much easier) Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, S & P, and cook, stirring occasionally until the vegetables are tender - about 5 minutes. Add the broth and tomatoes and bring to a boil. Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more. Serve topped with the parmesan cheese.

So to go with my yummy, healthy, easy soup...I needed something (not as healthy) to eat with it. I immediately thought of this super easy bread that my kids beg me to make! They LOVE it! My awesome friend Rachel Gee gave me the recipe once upon a time...

First, mix 1 package dry yeast (or 2 Tbsp. 1/4 tsp if measuring) + 2 cups warm water (110 degrees) and let sit for 10 minutes.

Then mix together 1 Tbsp. sugar, 2 tsp. salt, and 4 cups flour + the yeast and water mixture in a large mixing bowl. DO NOT MIX TOO LONG & DO NOT KNEAD. The mixture will look like this:

Let rise until size doubles, like this picture below:

After rising, split into two rounds and place on a greased cookie sheet.

Let rise until doubled (as picture below) and brush with egg white or melted butter (I always use butter, yum!)

An sprinkle with garlic salt:

This is the kind I use = delicious!!

Bake at 425 degrees for 10 minutes then reduce heat to 375 degrees and cook additional 15 minutes or until golden brown.

We always tear right into it (like below) but you can slice it up and serve it that way if you prefer!

ENJOY!!

Easy Peasy Peasant Bread:

Mix and let sit for 10 minutes:

1 package dry yeast (2 Tbsp. + 1/4 tsp. if measuring)

2 cups warm water (110 degrees)

After 10 minutes, mix the yeast + water mixture in a mixing bowl with:

1 Tbsp. sugar

2 tsp. salt

4 cups flour

Do not mix too long. Do not knead. Let rise until doubled. After rising, split into 2 rounds and place on greased cookie sheet. Let rise again until doubled. Brush with egg white or melted butter and sprinkle with garlic salt. Bake at 425 degrees for 10 minutes then reduce heat to 375 degrees and cook additional 15 minutes or until golden brown.

The Best {and EASIEST} Crock Pot Roast & Gravy Ever

Oh boy. You have NO idea the treat you are in if you try this recipe!! The meat is melt-in-your-mouth and the potatoes and carrots make it a whole meal so you don't have to worry about anything else than what goes into the crock pot!

Seriously, this meal is so EASY! I love Sunday dinners that are so easy that I can spend the rest of my free time NOT COOKING, hanging with my family {or in this case - watching the OSCARS!! :)}

Anyway, here's the recipe to the yummiest pot roast you'll ever have...

Yummy Sunday POT ROAST:

{adapted from Six Sisters Stuff}

2.5 - 3 lbs. beef chuck roast

1 lb. (16-oz) baby carrots

6 medium red potatoes, cubed (but you can use whatever kind of potato you have on hand :)

1 large sweet onion, chopped into big chunks

4 cloves garlic, crushed

2 Tbsp. olive oil

Salt & Pepper

1 (16-oz) can diced tomatoes

2 cups (1 16-oz can) beef broth

1 chicken bouillon cube

Heat olive oil in large saute pan over medium-high heat. Pat beef with paper towels and season all sides generously with S & P. Sear beef in the pan until a nice brown crust forms (approx. 3 minutes on each side). Place beef in crock pot. Do not drain the drippings.

Add carrots, onions, potatoes, and garlic to the pan and saute for about 3 minutes, scraping any brown bits off the pan to incorporate. Pour in the can of diced tomatoes (with juices) and stir it up to combine. Arrange vegetables in crock pot over and around beef.

In same saute pan, add the 2 cups (or 1 can) of beef broth and then the chicken bouillon cube. On low heat, dissolve the bouillon cube into beef broth and then pour over the beef and vegetables in crock pot. Cook on low for 7-8 hours.

Pot Roast Gravy:

Pot Roast drippings/liquid

2 Tbsp. cold butter

2 Tbsp. flour

1 tsp. cornstarch

1 - 2 tsp. cold water

After removing roast and vegetables, pour all of the liquid out of the crock pot and into a medium sauce pan. Let simmer on medium-low heat for about 5 minutes. Mix butter and flour together in a small bowl with a fork until it becomes like a buttery paste. Slowly whisk the butter/flour mixture into the broth liquid until it starts to thicken and combine. If you like thick gravy {like I do!} add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and whisk slowly into gravy, whisking until smooth. Season with ground pepper and salt if it's needed.

And VOILA! The yummiest Sunday dinner ever!! Enjoy!

EASIEST Chicken Marinade

Okay, not the greatest picture ever (I'm no photographer!)

However, this marinade is seriously amazing! Makes your chicken so tender with melt-in-your-mouth flavor! I've made this a couple times now and my kids love it!

Easiest Chicken Marinade:

(recipe adapted from HERE)

4-5 Chicken Breasts

1/2 c. Soy Sauce - I used low sodium

1/2 tsp. Horseradish

1 12-oz can Sprite or Sierra Mist (the real deal - no diet!)

1/4 c. Vegetable Oil

Mix everything together in a large Ziploc and refrigerate for at least 30 minutes. I usually prepare the night before so it can soak in and has lots of flavor. Grill on medium-high heat until no longer pink in the center. ENJOY!!

Yummiest Fruit Salad EVER!!!

Yes, my friends. This fruit salad is to die for. It's practically a dessert and I make it all the time!

It's not only delicious but extremely simple. It's great to bring to a party {everyone will think you're the best cook ever} or just as a side dish to your Sunday meal.

Yummiest Fruit Salad EVER:

2 pkgs. instant pudding {coconut cream, pistachio, vanilla}

1 20-oz can crushed pineapple and juice

1 20-oz can pineapple tidbits and juice

2 8-oz cans mandarin oranges, drained

1/2 c. coconut

2 c. red or green seedless grapes (halved)

2 c. miniature marshmallows

1 20-oz carton Cool Whip

In a large mixing bowl, mix instant pudding with crushed pineapple and pineapple tidbits and juice. Mix in remaining ingredients until well blended. {I usually add other fruit I have on hand, like a chopped up apple, banana or even some marashcino cherries. This recipe is fun to mess around with :)} Cover and refrigerate until ready to serve. Makes 20 servings. ENJOY!!

yummy, healthy, easy {and cheap!} Korean Beef

Okay, so the name isn't exactly inticing. BUT - this is the yummiest and for reals, easiest recipe out there. It's healthy too!

All you need is a few ingredients from your fridge/cupboard and a pound of lean ground beef. It's seriously the easiest.

Korean Beef:

(adapted from here)

1 pound lean ground beef

1/4 c. brown sugar

1/4 c. soy sauce

1 Tbsp. sesame oil (I used olive oil because it's what I had and it worked great!)

3 cloves garlic, minced

1/2 tsp. fresh ginger, minced

1/2 - 1 tsp. crushed red peppers, to desired spice level

salt and pepper to taste

bunch green onions, chopped

Heat a large skillet over medium heat and brown hamburger and garlic in sesame (or olive) oil. Drain the fat and add brown sugar, soy sauce, ginger, salt and pepper and crushed red peppers. Simmer for a few minutes to fuse the flavors. Serve over rice with green onions sprinkled over the top. I used a rice cooker and made brown rice and it saved me so much time!

Quick tip about ginger:

Get yourself a chunk of it at your local grocery store, peel it, and chunk it into 1/2" pieces, throw in a Ziploc baggie in the freezer and you'll have it on hand for whatever recipe that needs it! It is easy to cut frozen and this way you'll never throw a rotten ginger root away that you didn't get time to use!

{Broiled} Buffalo Wings

Who doesn't like buffalo wings?
Seriously, buffalo wings are the yummiest invention of appetizer since the mozzarela stick. They are fabulous. The only thing that totally bites is that they're full of calories, fat, and grease.
Well....

NOT THIS RECIPE!!

These babies are cooked in boiling water then broiled with a yummy buffalo sauce {which includes my ALL TIME FAVORITE - Frank's Red Hot. I put that stuff on EVERY. THING} These are super simple and sure to be crowd pleasers at your next get together. Here's the recipe:

Broiled Buffalo Wings:
(recipe adapted from Ellie Krieger)

2 pounds chicken wings
1/4 c. cayenne pepper sauce, preferably Frank's Red Hot, plus more for serving
1Tbsp. fresh lemon juice
3 Tbsp. low-sodium chicken broth
3 large celery ribs, cut into sticks

Preheat the broiler. Place the wings in a large pot and fill the pot with water to cover by about 2 inches. Bring to a boil, then continue to boil for 10 minutes. Drain.
Meanwhile, in a small bowl, combine the cayenne pepper sauce, lemon juice and broth. Reserve.
Transfer the wings to a broiler pan and broil 5 to 6 inches from the flame, until the skin begins to blister and brown, 5 to 6 minutes. Turn the wings over and broil 4 to 5 minutes more.
Transfer the wings to a baking sheet, drizzle with the reserved sauce and toss well to coat.
Place the baking sheet under the broiler for 1 minute to heat the wings and sauce together.
Serve with extra hot sauce on the side and celery sticks. If you want a yummy low-cal sauce to dip them in, try this:

Blue Cheese Dip:
(adapted from Ellie Krieger)

1/4 c. plain greek-style non-fat yogurt
2 Tbsp. Mayonnaise
1 tsp. white wine vinegar
1/3 c. crumbled blue cheese (1.5 oz)

In a small bowl, stir together the yogurt, mayonnaise, vinegar and blue cheese. Mash any very large chunks of blue cheese with the back of a spoon to integrate the cheese into the dip. YUM.