spicy potato soup

My mom used to call this snow day soup - perfect with crusty bread to dip. It freezes/reheats really well. Makes 6-8 servings.

• 1 pound lean ground beef or turkey

• 1 onion, diced

• 5 cups water

• salt and pepper to taste

• 28 ounce can tomato sauce

• 1/4 tsp. red pepper flakes

• approximately 28 ounces frozen cubed potatoes

Brown beef/turkey and onion in the same pan; drain the grease.

Add all other ingredients in a large pot with a lid. Bring to a boil, then add the beef/turkey and onion. Reduce heat to medium-low and cook for 1-2 hours until the potatoes are tender and the soup has gotten thicker.

penne rosa

A lighter version of penne a la vodka. Serves 4-6.

• 1 pound penne

• 1 tbs olive oil

• 4 cloves minced garlic

• 1 pinch red pepper flake

• 15 ounce can diced or crushed tomatoes

• salt and pepper to taste

• 4 cups fresh spinach

• 2 chicken breasts, cooked and cut into bite-size pieces

• 3/4 cup tomato sauce (in the can, not jarred marinara)

• 1/2 cup plain Greek yogurt

• 1/4 cup grated parmesan

Cook pasta according to package directions. Drain and set aside.

In a large skillet with a lid, heat olive oil over medium. Cook garlic and red pepper flakes for 2 minutes, until garlic begins to soften. Add in tomatoes, salt, and pepper, and cook for 5 minutes.

Increase heat to medium-high. Add chicken and cook until heated through. Remove from heat, add spinach, and cover skillet to allow to wilt.

Remove lid and place skillet over low heat. Add yogurt and sauce. Once mixed, add pasta and heat through. Serve with parmesan cheese.

black beans

The perfect vegetarian taco filling or side dish. Serves ~2.

• 1 tbs olive oil

• 1/2 onion, diced

• 1 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp salt

• 1 15-ounce can black beans, drained and rinsed

• 1/4 cup water

Heat the oil in a medium saucepan over medium heat. Cook the onion until softened, about 2 minutes. Stir in the spices. Add the beans and the water.

Cover the pan and reduce the heat so it simmers. Cook for 5 minutes, then mash about half of the beans using the back of a fork or a potato masher. If there is any liquid left, simmer uncovered until evaporated.

cheesecake bars

Way more error-proof than making an entire cheesecake. Serves however many pieces you want to cut an 8x8” pan into.

Filling:

• 16 oz. (two bricks) cream cheese, softened

• 1/2 cup sugar

• 2 eggs

• 1/4 cup sour cream or plain Greek yogurt

• 1 tsp vanilla

Crust:

• 1 cup graham cracker crumbs or crushed Oreos (about 1 sleeve)

• 1/4 cup butter, melted

Preheat the oven to 325º. Line an 8x8” square baking dish with foil and grease.

Combine cookie crumbs and butter, and press evenly into baking dish.

In a mixing bowl, beat cream cheese until smooth. Add in sour cream/yogurt and sugar, and beat thoroughly. Add eggs, one at a time, and beat well after each. Add vanilla and beat.

Pour mixture over crust evenly. Bake for 35-40 minutes until the center appears dry and the edges are barely golden.

Allow to cool completely before storing in the refrigerator.

beans and tomatoes

Isn’t there a meme about these food items? Good for breakfast with a side of cheesy eggs, dinner with crusty bread to dip, or as a side dish. Serves 2 meals/4 side dishes.

• 1 tbs olive oil

• 2 cloves minced garlic

• 1/4 tsp red pepper flakes

• 1 chopped plum tomato or 1/2 pint cherry tomatoes, sliced

• 1 can cannellini beans, drained and rinsed

• 1/4 cup vegetable broth or water

• 1 tsp parsley

• 1/4 cup parmesan cheese (skip for vegan)

• salt to taste

Cook the garlic and red pepper in the olive oil over medium heat for one minute. Add the tomato and parsley, and cook for another two minutes.

Add the beans and cook for 5 minutes. Stir in the broth/water and salt to taste. Sprinkle with parmesan before serving.