Soup on Sunday: Miss Amy's Vegetable "Beef" Soup

There's nothing better on a cold winter day than some warm comfort food like this vegetable beef soup. Well, the fact that it's so low maintenance may make it even better! I love this recipe because you cook it on low for several hours (8-10), so I can toss everything in the crock pot in the morning and it'll be ready by the time I get home from work!

I think this is a fairly versatile recipe. If you are a meat eater, you could certainly add in browned ground beef or even some chicken. You could also try changing up the veggies. If you give this soup a makeover, let me know how it works out!

Cast of Characters:

• 1 can vegetable broth
• 2 1/4 cups water
• 12 oz veggie burger crumbles (made by companies like Morningstar)
• 1 can diced fire roasted tomatoes
• 1 can great northern beans
• 16 oz bag mixed veggies
• 1 packet of onion soup mix

Directions:

1. Combine all ingredients in a slow cooker and cook on low for 8-10 hours.
2. And that's it! Only 1 direction!

Nutrition Info using burger crumbles:

Servings: 6

Calories: 210

Fat: 3 g

Carbs: 30 g

Protein: 17 g

Nutrition Info using lean ground beef:

Servings: 6

Calories: 281

Fat: 13 g

Carbs: 26 g

Protein: 17 g

Miss Amy's Belgian Spice Cookies

This week it was my turn to bring snacks for my small group and I was feeling quite festive, so I made some gingerbread men and these Belgian spice cookies. I liked them so much, I decided to post the recipe here so I wouldn't forget how I made them.

Cast of Characters:

• 2 cups unbleached all purpose flour
• 1.5 tsp ground ginger
• 1/2 tsp ground cloves
• 1 Tbsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1.25 cups brown sugar
• 1/2 cup unsalted butter, softened
• 1 egg
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together flour, ginger, cloves, cinnamon, baking powder, and salt.
3. In a large bowl, use a hand mixer to blend together butter and sugar until light and fluffy. Then mix in egg and vanilla extract.
4. Gradually mix dry ingredients into butter mixture. Mixture may be a bit crumbly, but should still stick together when pinched.
5. Form dough into a disc and wrap with plastic wrap. Refrigerate for 30 - 60 minutes.
6. Roll dough out to 1/4 inch thick and cut with cookie cutters. Be sure to use plenty of flour on your rolling pin, hands, and counter. This dough can be really sticky.
7. Spray cookie sheets with non-stick spray.
8. Bake each batch of cookies for about 8 minutes.
9. Enjoy!

Spiced Chai Latte Mix

Some day in November while my mom was shopping with my grandmother up in Indiana, she came across these adorable little Ball jars. We decided that I needed to find something to fill them with to hand out as presents this year. While at home for Thanksgiving, I was looking through some of her old Taste of Home magazines and I came across this easy spiced chai latte mix.

Cast of Characters:

• 3 Cups nonfat dry milk powder
• 1 1/2 cups sugar
• 1 cup unsweetened instant tea (like Nestea)
• 3/4 cup Powdered nondairy vanilla creamer
• 1 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/2 tsp cloves

Directions:

1. Mix all ingredients together in a food processor or blender. (I actually just sifted all of the ingredients together and it turned out just fine.)
2. Mix 3 Tbsp of mixture into 3/4 cup hot water.
3. Enjoy!

Nutrition Info:

Servings: 24

Calories: 85

Fat: 1 g

Carbs: 18 g

Protein: 1 g

Soup on Sunday: Miss Amy's Broccoli Cheese Soup

And the soup kick continues! Last week I decided to make a vegetarian version of broccoli cheese soup (most broccoli cheese soup uses beef broth).

Cast of Characters:

• 1 box of vegetable broth
• 1 small yellow onion, diced
• 1/2 cup flour
• 6 Tbsp unsalted butter
• 3 Cups milk
• 4 oz (half a block) sharp cheddar cheese, shredded
• 4 oz extra sharp cheddar cheese, shredded
• 2 10 oz bags of steam in the bag broccoli, cooked (chop any large pieces into spoon-sized pieces)

Directions:

1. In a small pot simmer half of the vegetable broth and onion for 15-20 minutes.
2. Heat milk in microwave for about 3 minutes.
3. In a large stockpot, melt butter and then gradually add flour while stirring constantly. Continue to cook and constantly stir for about 2 minutes.
4. Whisk in warm milk. Continue to cook and stir constantly for 5-8 minutes until thickened.
5. Add warmed broth and onions and remaining vegetable broth.
6. Add in shredded cheese. Stir and cook until completely melted.
7. Add steamed broccoli.

Nutrition Info:

Servings: 6

Calories: 354

Fat: 20 g

Carbs: 24 g

Protein: 18 g

Soup on Sunday: Spinach Soup

I have devised another healthy creamy veggie soup, just for you! (Ok, for me too) I know creamy spinach soup sounds a little strange, but it's really good!

Cast of Characters:

• 2 tsp olive oil
• 1 small Vidalia onion
• 2 cups vegetable broth
• 1 medium baking potato (diced)
• 6 oz fresh baby spinach
• 1/2 cup plain nonfat Greek yogurt

Directions:

1. Heat oil in a large saucepan over medium heat. Saute onion until tender.
2. Add broth and diced potato. Cover and bring to a boil over high heat. Reduce heat and simmer for about 8 minutes (until potato is very tender).
3. Add spinach and recover until spinach wilts (should take no more than 2 minutes).
4. Place soup and Greek yogurt in a blender to puree.
5. Pour soup into bowl and garnish with a dollop of Greek yogurt. Enjoy!

Nutrition Info:

Servings: 4

Calories: 112

Fat: 2.4 g

Carbs: 18.5 g

Protein: 6 g

Soup on Sunday: Miss Amy's Cheesy Cauliflower Soup

Nothing is better on a chilly fall day than a rich and filling bowl of soup. One problem with rich and filling creamy soups is that they're typically high in calories and fat, so I set out to attempt to fix that. Here's my first attempt (it was delicious!)

Cast of Characters:

• 2 Tbsp unsalted butter
• 1/3 Cup green onions (only the tops)
• 2 Cups vegetable broth
• 1 16oz bag of frozen cauliflower, thawed
• 1 1/2 Cups skim milk
• 1 cup sharp cheddar cheese
• 1/2 cup plain nonfat Greek yogurt

Directions:

1. In large saucepan, saute onions until tender.
2. Add in vegetable broth and cauliflower. Cover and simmer on high for 12 minutes or until cauliflower is very tender.
3. Stir in milk and cheddar cheese. Cook until cheese is melted (this shouldn't take very long at all).
4. Pour contents into a blender along with the Greek yogurt and puree. Be sure to occasionally release the steam.
5. Garnish with shredded cheddar cheese and/ or chives.

Nutrition info:

Servings: 5

Calories: 190

Fat: 12 g

Carbs: 10 g

Protein: 11 g

Soup on Sunday: Gingery Carrot Soup

No cute anecdotes about this recipe, sorry :) I was just craving soup and wanted something simple, so here it is!

Cast of Characters:

• 1.5 - 2 lbs of carrots (peeled and chopped into 1 inch pieces)
• 1 small potato (peeled and cut into 1 inch cubes)
• 1 small Vidalia onion
• 2 tsp minced garlic
• 32 oz vegetable broth (1 box)
• 2 cups water
• 2 Tbsp packed brown sugar
• 1 1/2 tsp ginger
• 3 Tbsp heavy cream

Directions:

• Combine garlic, onion, carrots, potato, vegetable broth, and water in slow cooker.
• Cover and cook for 6 hrs on high
• Stir in brown sugar, ginger, and heavy cream.
• Use a blender to blend until smooth.
• Enjoy!

Nutrition Info:

Servings: 6

Calories: 156

Fat: 3.2 g

Carbs: 31 g

Protein: 3 g

Miss Amy's Sweet Potato Casserole

Last week, my mother mailed me a bag of sweet potatoes. It took me a while to decide what to do with them, but then I figured since Thanksgiving is coming up (sort of), I'd try my hand at making a sweet potato casserole. Here's how it turned out.

Cast of Characters:

• 4 lbs sweet potatoes (6-8 potatoes)
• 1/2 Cup evaporated milk (or lowfat milk, if you prefer)
• 1/2 cup plus 3 Tbsp packed brown sugar divided
• 6 Tbsp unsalted butter divided
• 2 tsp vanilla extract
• 2 tsp pumpkin pie spice
• 2 eggs
• 6 oz pecans or walnuts (I recommend pecans)
• 1 tsp. cinnamon
• 1 cup mini marshmallows

Directions:

• Preheat your oven to 400. Place sweet potatoes in a parchment paper-lined pan and baked for about 1 1/2 hours.
• Turn your oven down to 350.
• Peel sweet potatoes. Mix them until they are a smooth paste. Beat in milk, 1/2 cup brown sugar, 4 Tbsp butter, vanilla, eggs, and pumpkin pie spice.
• Melt the remaining 2 Tbsp butter. Pour over the nuts until they are coated. Mix in remaining 3 Tbsp of brown sugar and the cinnamon.
• Spread sweet potato mixture evenly in a 13x9 baking dish. Sprinkle the top with the nut mixture and the marshmallows.
• Bake at 350 degrees for half an hour or until marshmallows are browned.

Nutrition Info:

Servings: 12

Calories: 280

Fat: 17 g

Carbs: 32 g

Protein: 5 g

Chocolate Chip Pumpkin Pound Cake

Fall is almost here! I'm so excited! I love fall food! Pumpkin pie, pumpkin cookies, pumpkin torte, etc. To celebrate the coming season, I decided to try something new: Pumpkin Pound Cake.

Cast of Characters:

• 2-1/2 cups
• sugar
• 1 cup canola oil
• 3 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup mini chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine sugar and oil until blended.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
5. Fold in chocolate chips.
6. Pour into 10 in. bundt pan.
7. Bake for approximately 60 minutes.
8. Let cool for 10 minutes before flipping onto a wire rack.

Nutritional Info

Servings: 16

Calories: 420

Fat: 19g

Carbs: 60g

Protein: 4 g