Harvest Soup (butternut squash soup from Parenting Magazine).

*1 Tbs. olive oil.

*1/2 cup chopped carrot.

*1/2 cup chopped celery.

*1/3 cup chopped onion.

*1 1/2 lbs. butternut squash (about 3 1/2 cups)-

seeded and cut into 1-inch cubes.

*2 medium apples-

cored and cut into 1/2-inch pieces.

*4 cups low-sodium chicken broth (i used whatever i had- i don't remember if it was low-sodium.).

*ground black pepper to taste.

*croutons.

when i was sauteing the onions, celery, and carrots in olive oil i added:

*nutmeg

*kosher salt

*marjoram

*cayenne (just enough to give it kick but not too spicy)

*thyme

*minced garlic

*basil

*bay leaf (i actually added this later, in it's soup form)

*ginger

*rosemary

*and a little brown sugar

(just use whatever you have and sounds good to you)

MAKE IT:

1. in a big pot, heat oil on medium. add carrots, celery, onions. cook for 8-10 mins stirring occasionally. add squash, apples, and broth. bring to boil. reduce heat and simmer uncovered for 20 mins. cool slightly.

 2. puree soup, in two batches if needed, in a blender or food processor. add pepper & croutons. makes about 6 cups.

NUTRITION PER 1.5 CUPS: 185 calories; 6g protein; 4g fat (1g sat. fat); 35g carbs; 6g fiber; 88mg calcium; 1mg iron; 531mb sodium.

Stacia's Chicken Enchiladas

1. Either saute or boil, then chop: 4 chicken breasts.
2. mix together:
     1 can tomatoes with green chilies
     1 can cream of chicken soup
     1 can cream of celery soup
     1 small can enchilada sauce
     1/2 onion, chopped
     1 lb grated cheddar cheese (reserve some to sprinkle on top)
3. Add chipped chicken to half of sauce. Roll in flour tortillas. Put in large baking pan. Cover with remaining sauce, sprinkle with cheese (I did this when it had about 5 minutes left in oven).
4. Bake at 350 degrees for about 30 minutes.

calzones & french fruit dip

since i have pictures i will post them. :)

CALZONES

INGREDIENTS:

*frozen rhodes loaves (each loaf will make 2 calzones)

*pizza sauce of choice

*mozzarella cheese. i read a lot of recipes that call for feta too.

*toppings
*optional* if you beat an egg white with a little bit of water and brush on top of finished calzone it makes it shiny and pretty. i didn't do that.

DIRECTIONS:

*place frozen dough on greased cookie sheet, cover and put fridge to thaw overnight (around 10 hours- there is also shorter thawing times). in the morning pull out of fridge and let them sit out (still covered) for a few hours before you roll out. cut each loaf in half and roll out into rectangles. put tomato sauce in middle with toppings, and cheese then fold top over and press sides together to seal. bake @ 425 degrees on a lower rack than the middle for 10-15 minutes or until golden brown. serve with dipping sauce!

PAULA DEAN'S FRENCH CREAM FRUIT DIP

French Cream:

• 1 (8-ounce) package cream cheese
• 1 cup powdered sugar
• 1 cup whipping cream
• 1/4 cup granulated sugar
• 1 lemon, zested and juiced
• Pineapple juice

Directions

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

hawaiian haystacks

ADD TO CROCKPOT SET FOR 4 HOURS
2 cans of cream of chicken soup
2 frozen chicken breasts (after it's all cooked you can use a fork and pull it apart)
1 thing of cream cheese or neufchatel cheese
whatever seasonings look good i usually do pepper and seasoned salt
 (i make it so there are chunks of cream cheese)

SERVE OVER YOUR CHOICE OF RICE

OPTIONAL TOPPINGS
coconut
cheddar cheese
tomatoes
jalapenos
asian noodles
celery
onions
pineapple
green peppers
olives
mandarin oranges

Easy Crock Pot Chili.

2 cans of chili beans (drained)
2 cans of pinto beans (drained)
1 can of kidney beans (drained)
2 cans of chili ready tomatoes
1 can of chopped or stewed tomatoes
1 6 oz can of tomato paste
1 4 oz can of green chili peppers (drained)
1 cup chopped celery
1 chopped onion
1/2 c chopped green pepper
2 Tbsp sugar
1 bay leaf
1/2 tsp garlic powder or 2 cloves fresh garlic
1 tsp salt
1tsp dried crushed marjoram
dash of pepper
1 lb cooked ground beef

In skillet brown ground beef and drain. in crock pot combine all ingredients, cover, and cook on low heat for 8 to 10 hours (i have done less and it's just as good). remove bay leaf and stir before serving. approximately 10 servings.

Jill Lighten's Mozerella/Basil/Tomato Pasta

8 oz small pasta
1 mozerella ball
cherry or grape tomatoes
1 sm. handfull fresh basil
6 slices of bacon (i use chicken)
2 T olive oil
balsamic vinegar & salt/pepper to taste

cook pasta in salted water, rinse in cold water & let cool, cube cheese & tomatoes, chop basil. combine.