Blueberry French toast

Got this recipe from a friend. It was pretty good. 

For a 9x13 pan:

In a large mixing bowl, break 6 eggs and mix with about 3/4 cup milk (or cream).  Add a tsp or so of vanilla. 

Bread - about 3/4 loaf of French bread, cut into thick slices, then torn into cubes. Toss the bread in the egg mixture. Spread into a buttered 9x13 pan. 

Blueberries - toss about 3 cups fresh or frozen blueberries with 1/2 cup sugar, some cinnamon and about 1 T cornstarch. Pour berries over the bread mixture. 

Bake 425• for about 20 min.  Sprinkle with powdered sugar. Serve with syrup. 

Notes:

I baked for a little longer

Served with fresh fruit mix of bananas, strawberries, blackberries and raspberries. Yummy! 

Use warm organic syrup or no syrup. I actually enjoyed mine plain with no powdered sugar. 

Sprinkled with powdered sugar

Taco soup

Ingredients:

4 cups low sodium chicken broth (I used a homemade stock)

1 can tomato sauce no sugar added

2 large tomatoes chopped (or 1 can stewed tomatoes)

1 can black beans (rinsed)

1 can kidney beans rinsed

1 can pinto beans rinsed

1 lbs ground turkey (browned in separate pot with garlic and onion for flavor)

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp chili powder

1 tbsp ground cumin powder

1/2 pound frozen corn (1/2 small bag)

***mine needed a little more flavoring. I added salt and pepper and some taco seasoning in addition to the a I've seasoning.***

I served it with cheese, sour cream and tortilla chips for the kids. I ate mine plain. Served with a bread stick on the side (you can do a roll if you desire even homemade is a better choice :0) Yummy! 

Directions:

Combine all ingredients in a large soup pot and heat through.

Note: turkey is cooked and browned prior to adding it to the soup.

Garlic & Lemon chicken with Red potatoes & green beans

Yummy this a dish worth doing again. The only thing is that it is very lemony. If I do it again probably less lemon and a little more salt, pepper & garlic. 

Ingredients:

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts 

DIRECTIONS

Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly. ( did this in a large Ziploc bag way easier to clean up and coat)

Roast for 50 minutes or until cooked through. Serve warm. ( mine was actually ready in 35-40 minutes)

My version of the ingredients coming out of the oven. I have more people to feed. 

On the side we had a nice salad:

Carrots, tomatoes, red onions, red bell pepper with poppyseed dressing. 

Crockpot Potato Soup

So this is originally a crockpot recipe but I forgot or didn't have time to put it in the crockpot so I just cooked it in a big pot for dinner. Probably would have more flavor our of a crockpot but it was still very good and worth making again. It was a good recipe I made some adjustments to accommodate my lifestyle and family taste buds. Found this on Pinterest. 

Ingredients:
1 Yellow onion
2 Stalks of celery
2 medium carrots
1 TBSP minced Garlic
3 lbs. red potatoes
6 cups Chicken broth ( I used stock)
2 cups milk ( I used raw organic)
1/4 cup all purpose flour
1 tsp. salt
1 tsp. pepper

I added one pound of cooked bacon puréed in a blender with the soup

1. Finely dice the celery and onion. Peel the carrots and then grate them on a cheese grater. Mince the garlic or use pre-minced from a jar. Add all of this to the slow cooker. Clean the potatoes well, cut into one inch cubes or smaller, and add them to the slow cooker.
2. Prepare 6 cups of chicken broth by dissolving the chicken base in 6 cups of water (or use homemade or store bought broth). Add to the slow cooker. Add some freshly cracked black pepper (about a ¼ tsp). Secure the lid on the cooker and cook on high for approximately 8 hours (give or take an hour).
3. Open the slow cooker and test the potatoes for tenderness. They should be very soft. The onions and celery should also be very soft and transparent. Whisk ¼ cup of flour into 2 cups of milk and then stir that mixture into the soup. Secure the lid once more and let cook on high for another 30 minutes.
4. Cook the bacon over the stove whole No need to separate the pieces. Crispy on the edges. Place in a food processor or blender to purée or mince add to the soup. 
5. After 30 minutes, the soup should once again be bubbling. It needs to be bubbling for the flour to have it’s full thickening power. Use a potato masher, immersion blender, or a hand mixer to “mash” the potatoes. Or, you can transfer half of the soup to a blender and puree (be careful, it’s HOT) until smooth and then stir it back in to the rest. Taste the soup and add salt as needed (about one teaspoon). Serve hot.

Notes

You can replace milk with almond milk

You can omit bacon and use additional seasoning (Italian seasoning, salt & pepper, some Cajun for a little but of spice and flavor)

I served it with a Caesar salad on the side and raspberries. 

Homemade lemonade was the drink. Yummy!

Here is what mine looked like.