Slow Cooker Tomato Basil Parmesan Soup

Slow Cooker Tomato Basil Parmesan Soup

Makes 2 quarts

2 – 14 oz. cans diced tomatoes with juice

1 c. finely diced celery

1 c. finely diced carrots

1 c. finely diced onions

1 tsp. oregano

1 Tlbs. basil

4 c. chicken broth

½ bay leaf

½ c. flour

1 c. parmesan cheese

¼ - ½ c. butter

2 c. half & half, warmed

1 tsp. salt

¼ tsp. pepper

To slow cooker add tomatoes, celery, carrots, onions, oregan, basil, bay leaf and broth.  Cook on low 5-7 hours. About 30 min before serving, melt butter and add flour over low heat.  Stir constantly with whisk 5-7 min. to make roux.  Slowly add 1 c. hot soup and add another 3 cups.  Stir until smooth.  Add all back into slow cooker.  Add parmesan cheese, half & half and salt/pepper.  Add more basil if needed.  Cook on low an additional 30 min.

*might try adding bacon as a topping.

Dinners for last week:

Monday - Sheet Pan Chicken Thighs with Fingerling Potatoes

                 Sauteed spinach

Tuesday - out

Wednesday - Shrimp with Black Beans and Rice

Thursday - Slow Cooker Tomato Basil Parmesan Soup (this was a recipe from you YUM)
                   Cheese Toast

Friday - Out

Rice-Stuffed Tomatoes

Another as seen on Facebook ........   this one is the BEST!!!

https://www.buzzfeed.com/robertbroadfoot/step-up-your-meal-prep-game

Rice Stuffed Tomatoes
(i halved it)   

10 large tomatoes
3/4 c un-cooked rice
2 zucchini, peeled and grated
1 onion, chopped
5 garlic cloves
1 tsp. oregano
2 Tbsp mint   (I didn't add this)  
4 tsp parsley
1 Tbsp tomato paste
1  1/2 cup olive oil
1 tsp lemon juice
salt and pepper
1  1/2 lb. potatoes  

PREPARATION

1. Preheat oven to 400 degrees F.
2. Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes making sure not to cut all the way through the tomatoes.
3. Lightly grease a 9×13 baking dish and place the tomatoes inside the pan.
4. Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and pulse until veggies are slightly broken down and chunky.
5. Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit.
6. In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice.
7. Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes also add any leftover rice mixture in the gaps, too.
8. Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed.
9. Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.
10. Enjoy!

Pesto Chicken and Veggies

Another Facebook one:  
https://www.buzzfeed.com/robertbroadfoot/step-up-your-meal-prep-game

INGREDIENTS

2 tablespoons olive oil
4 chicken thighs, boneless and skinless
Salt, to taste
Pepper, to taste
1 pound green beans
2 cups cherry tomatoes, halved
½ cup basil pesto

PREPARATION

1. In a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.

2. Add green beans and cook until crisp tender. Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.

3. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

4. Enjoy!

Asian Chicken Cranberry Salad

This is one of those "seen on Facebook" things that was really good!!!!    
It's from this website:    http://reluctantentertainer.com/asian-chicken-cranberry-salad/

ASIAN CHICKEN CRANBERRY SALAD

YIELD: 8-10

 

PREP TIME: 15 miutes

 

TOTAL TIME: 15 minutes

Toast almonds by laying on a paper towel and microwaving for 1 minute, turning once. Or, toast the sliced almonds under low broil for 2-3 minutes, until golden brown. You can also make your own cabbage mix with green and purple cabbage with a tiny bit of carrots.

INGREDIENTS:

• 2 small bags of coleslaw mix (about 12 cups)
• 4 cups rotisserie chicken, finely chopped
• 1 1/2 cups toasted sliced almonds (or cashews)
• 1 1/2 cup dried cranberries (I used Orange Cranberries from Trader Joe’s)
• 3/4 cup red onion, finely diced
• 1 cup sesame sticks (found in the bulk aisle at grocery store - optional)
• 1 1/2 cups chopped cilantro
• 1/4 cup black sesame seeds
• 1 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar
• 4 Tbsp. low-sodium soy sauce
• 3-4 cloves garlic, chopped
• 4 Tbsp. honey or brown sugar
• 4 Tbsp. minced ginger
• 2 tsp. toasted sesame oil

DIRECTIONS:

1. Layer the cabbage in a large bowl with chicken, almonds (or cashews, or both), cranberries, red onion, sesame seeds, sesame sticks (optional), and fresh cilantro.
2. Combine the olive oil, balsamic vinegar, soy sauce, garlic, honey, ginger, and sesame oil in a blender. Add 3 tablespoons of water. Process until smooth.
3. Lightly pour the dressing over the salad mixture, according to how moist you like the salad. Gently toss and serve. (You may have a little dressing left over.)