Kale, Cannellini Beans, and Potato Soup

6-8 servings
15 minutes prep
1 hour cooking time

 2 Tbsp EVOO
1 large onion, diced
3/4 C chopped carrots
4 cloves garlic, minced
3 C low-sodium chicken broth
2 C water
1 C white wine
3-4 potatoes, cut in chunks
1 tsp rosemary
1 tsp sage
1 tsp thyme
1 16 oz can cannellini beans, drained, rinsed
2 C finely chopped kale leaves
1 small red chile pepper, seeded, chopped fine (optional)
ground black pepper to taste

Directions
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Cream Cheesy Pesto Chicken

1 tsp oil
4-6 small boneless skinless chicken breasts
1/4 C cream cheese
1/3 C chicken broth
2 Tbsp pesto

Heat oil in large nonstick skillet on medium heat. Add chicken; cook 6-8 minutes on each side or until done. Transfer to plate; cover to keep warm. Add cream cheese to skillet; cook on medium heat until melted, stirring constantly. Whisk in broth and pesto; cook and stir 2-3 minutes, or until sauce is thickened and well blended. Pour over chicken. Serve with rice.

Smoked Cheese Ravioli

one 16- to 25-oz bag frozen ravioli (cheese or beef)
one small bunch kale, torn into bite-size pieces
1 c. milk [I used 1%.]
8 oz. smoked Gouda, grated
1tsp dried parsley
1 tsp pepper
dash nutmeg

While the water is boiling, grate the Gouda.  Begin stirring the milk over medium heat.  Add cheese and stir often.

When water is boiling, add the pasta and cook according to the package.  During the last four minutes, add the kale.  Add the parsley and spices to the melted cheese.  Continue stirring.

When the pasta is done, drain.  Return to pot and add cheese sauce.

Apple Oatmeal

4 crisp apples
1 c. steel-cut oats
4 c. water
3 TBSP packed brown sugar
1/2 tsp cinnamon
1/4 tsp salt
optional: 1/2 c. honey vanilla or vanilla Greek yogurt

Shred two of the apples using the largest holes of a box grater.

Over med.-high heat, lightly toast the oats (about 2 min.).  Add the water and shredded apples and bring to a boil.  Simmer and cook, stirring frequently, for 10 minutes.  Meanwhile, chop the other two apples.

Add the apples and spices and continue to cook for 15-20 minutes more, until apples are tender and the oatmean is quite thick.

Serve with a dollop of yogurt if desired.

Click HERE for the original Eating Well recipe.

Ravioli Casserole

(6-8 servings)
1 1/2 lbs lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz) can tomato sauce
1 can stewed tomatoes
1 Tbsp oregano
1 Tbsp Italian seasoning
salt & pepper to taste
10 oz frozen spinach, thawed (or fresh)
16 oz bowtie pasta, cooked
1/2 C Parmesan cheese, shredded
1 1/2 C mozzarella, shredded - divided

Brown ground beef with onion and garlic. Put in crockpot and add sauce, tomatoes and seasonings. Cook on low for 6-7 hours. Mix the last four ingredients together, reserving 1/2 C of mozzarella; add to crockpot during the last 30 minutes of cooking, turning crockpot to high. Add 1/2 C mozzarella to melt on top.

Marinated Brussel Sprouts

2 10 oz packages frozen Brussel sprouts (or cook fresh)
1 ½ C sugar
1 C cider vinegar
5 Tbsp horseradish
½ tsp salt
2 Tbsp dry mustard

Cook sprouts until tender, then drain. Heat vinegar, add sugar to dissolve. Add remaining ingredients, and pour over sprouts (sprouts can be cut in half before marinating, if desired). Refrigerate at least 6 hours, or overnight. Drain, and put in bowl, reserving some of the liquid in case any are left over. Enjoy! Diana Miller

Peaches & Cream Refrigerator Oatmeal

Don't let the name fool you!  This breakfast is one of my new favorites, and it's super healthy.

The night before, combine, cover, and refrigerate:
1/2 c. old fashioned (uncooked) oats (not quick cook)
1 TBSP chia seeds
1/2 c. light vanilla soy milk (You may want more in the morning to thin the oatmeal.)
1 small container (5-6 oz.) peach yogurt (If you use Greek yogurt, you may want to add a little more milk.)
1 diced peach (I used canned.)

In the morning, stir and enjoy!  Again, if the oatmeal is too thick for your liking, add in a little more milk.