Creamy Tomato Soup

Makes about 2 quarts

Ingredients

• 1 medium onion, chopped
• 2 stalks of celery, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 3-3.5 tbsp no-salt-added tomato paste
• 1 (28-oz can) whole or diced fire-roasted tomatoes
• 1 lb silken tofu, drained and cut into large cubes

Directions

1. Preheat large pot over medium heat. Add the onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes or until the vegetables are tender. Season with salt and pepper.
2. Next, stir in the tomato paste and canned tomatoes. Add 1 can of water.
3. Bring to a boil and cover the pot. Simmer on low heat for 15 minutes. 
4. Stir in the silken tofu again for 15 minutes, uncovered. Puree the soup in a blender until smooth.

Opinion: was good, not my favourite version of tomato soup but still very delicious as a meal, substituted the celery for mushrooms.

Click Here for the Recipe from Dr. Oz`s Website

Chocolate Zucchini Muffins

Makes 12 Muffins

Ingredients

• 1 cup flour
• 3/4 cup sugar
• 1/3 cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup Silk Plain
• 2 teaspoon vinegar
• 1/4 cup vegetable oil
• 1 egg, beaten
• 1 teaspoon vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

Directions

1. Pre-heat oven to 350F
2. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt. 
3. In another bowl, whisk together Silk, vinegar, vegetable oil, beaten egg, and vanilla until combined.
4. Pour Silk mixture over dry cocoa mixture and stir by hand until all the flour is incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.
5. Fill the muffin cavities 3/4 of the way full and sprinkle the chocolate ships on top.
6. Bake for 13-17 minutes until tops spring back and a tester inserted in the centre of a muffin comes out clean.

Opinion: favourite type of chocolate chip muffins, moist and delicious

Click Here for the Recipe from Dr. Oz's Website

Chicken Tacos

Makes as many servings as desired.

Ingredients

• Whole wheat tortilla
• Ground chicken
• 1 can corn
• 1 can black beans
• Romaine lettuce
• Chopped tomatoes
• Chopped onion
• Mozzerella Cheese
• Red peppers

Directions

1. Sauté the ground chicken with onion until the meat is thoroughly cooked through.
2. Add the black beans and canned corn to the meat.
3. Assemble the chicken, black beans, cheese, tomatoes, red peppers, lettuce and canned corn into the whole wheat tortilla

Click Here for the Original Recipe from Dr. Oz's Website

The Kitchen Diva's Mac 'n Cheese

Makes 6 - 8 servings

Ingredients

• 1/2 lb elbow macaroni
• 2 tbsp light butter with canola oil
• 2 tbsp whole wheat or all-purpose flour
• 1 cup plain soy milk, at room temperature
• 4 oz low-fat American cheese, cubed
• 1/2 cup shredded sharp, low-fat cheddar cheese
• 6 oz soft, silken tofu, drained
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 tsp freshly grated nutmeg
• 1 cup freshly grated Parmesan cheese
• 2 tsp ground paprika

Directions

1. Preheat the oven to 350 ° F and coat an 11x7 baking dish with cooking spray.
2. Prepare the macaroni according to package directions. Drain and place in the prepared baking dish. Stir in 1/2 tablespoon of the butter and toss to coat the macaroni.
3. Melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly. Increase the heat to high and whisk in the soy milk, stirring constantly.
4. Bring the mixture to a boil, stirring until the sauce is somewhat smooth and thick. Reduce the heat to low. Add the American and cheddar cheeses, and tofu. Cook, stirring sauce for 6-8 minutes, or until cheese is fully melted.
5. Stir in the salt, black pepper, cayenne pepper, paprika and nutmeg. Pour the sauce mixture over the cooked pasta and mix well.
6. Stir in 1/2 cup of the Parmesan and smooth out the top of the casserole. Sprinkle the remaining Parmesan cheese and paprika on top.
7. Bake for 30 minutes or until the casserole is bubbling and top begins to brown.

Opinion: delicious mac `n cheese, usually have to double the recipe for family of 6, only concern is how much oil comes from the cheese

Click Here for the Original Recipe on Dr. Oz's Website

Bean & Beef Enchilada Casserole

Original Recipe by Meredith Cooks in "Fast Fix Family Food"

Prep: 25 minutes
Bake: 40 minutes

Ingredients

• 1/2 pound lean ground beef
• 1/2 cup chopped onion (1 medium)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 8 whole wheat tortillas
• 1 10.5-ounce can tomato puree
• 1 cup shredded cheddar cheese
• 1 15-ounce black beans, rinsed and drained
• 1 1/2 cup sour cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• Chopped tomato
• Sliced green onion

Direction

1. In a large skillet, cook the ground beef, onion, chili powder, and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in drained black beans and set aside.
2. In a small bowl, stir together sour cream, flour, and garlic powder. Set aside.
3. Place half of the tortillas in the bottom of a lightly greased rectangular baking dish; cut to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the tomato sauce, and half of the cheese. Repeat layers, except reserve remaining cheese.
4. To serve, preheat oven to 350^oF. Cover dish with foil. Bake 35-40 minutes or until bubbly. Sprinkle rest of cheese.
5. Bake, uncovered, for 5 minutes or until cheese melts. Top with tomatoes and sliced green onions.

Vanilla Chai Tea Latte Cupcakes

Ingredients

• 1 1/4 cups soy milk
• 1 tablespoon loos or 3 tea bags chai spice tea
• 1 1/2 sticks (12 tablespoon) unsalted butter, room temperature
• 1 3/4 cup white granulated sugar
• 2 large eggs, room temperature
• 2 teaspoon double strength vanilla
• 1/2 teaspoon salt
• 2 1/2 teaspoon baking powder
• 1 1/2 cups cake flour
• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 12-16oz. cream cheese frosting
• Cinnamon (for garnish)

Directions

1. Pre-heat the oven 375^oF.
2. Heat soy on a small sauce pan over medium heat until it begins to bubble.
3. Remove from heat and add loose tea or tea bags and cover. Let sit for 10-12 minutes.
4. While tea is steeping, sift all three flours together into a medium bowl. Set aside.
5. When tea is done, squeeze milk out of the bag. Measure to be sure it still equals 1 1/4 cups of liquid. If needed, add more soy. Set aside.
6. Cream butter and sugar with electric mixer in a large bowl.
7. Add eggs one at a time, then vanilla, salt and baking powder.
8. Begin to add soy and flour in three batches, alternating between the two. Begin with soy and end with flour. 
9. Beat on low until all ingredients are incorporated evenly and mixture is smooth and shiny. Divide mixture evenly among the 24 baking cups.
10. Bake for 18-22 minutes or until a toothpick is inserted in centre and comes out clean.
11. Allow to cool completely before frosting with cream cheese frosting. Add a dash of cinnamon on top of each frosted cupcake.

Click Here for Original Recipe

Cowboy Cookies

Recipe is from Grandma Schulz

Makes 1,000,000 cookies

Ingredients

• 2 cups butter
• 2 cups brown sugar
• 2 cups white sugar
• 2 teaspoons vanilla
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 4 cups rolled oats
• 4 eggs
• 4 cups flour
• 2 1/2 cups chocolate chips

Directions

1. Cream butter and sugars.
2. Add eggs and vanilla. Beat well.
3. Add the flour, salt, baking soda, and baking powder.
4. Add rolled oats and chocolate chips. 
5. Bake at 350^o F for 10 minutes.

Opinion: warning, may eat thousands upon thousands of these in a single hour

Blueberry Crumb Muffins

Makes 12 Standard Muffins
Recipe by Nick Malgieri from "The Modern Baker"

Ingredients

Crumb Topping

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 6 tablespoons (3/4 stick) unsalted butter
• 1/3 cup light brown sugar

Muffin Batter

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1/2 cup light brown sugar
• 2 large eggs
• 1/2 cup milk
• 1 pint blueberries, rinsed, drained and picked over

Directions

1. Set a rack in the middle level of the oven and preheat to 375^oF
2. For the crumb topping, combine the flour, baking powder and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened. Set aside while preparing the muffin batter.
3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well  to mix.
4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. beat on medium speed for about 1 minute, or until well mixed and a little lightened in colour. Beat in the eggs one at a time, beating smooth after each.
5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrap down the bowl and beater.
6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beat again.
7. Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to lightly crush some of the berries.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter equally among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden (about 30 minutes). Cool the muffins in the pan on a rack.