Fitter at Forty

Over the past few years, blogging has had to be pushed to the background as I have focused on raising children, supporting my husband in his teaching and music pursuits (and he in my music pursuits and other interests), and doing it all within a fairly small budget. Our last child is now two years old and this past summer I decided to make good on what I had been promising myself for years. Now that there will be no more pregnancies with all the weight fluctuation and hormonal changes that brings, I wanted to get back to my slimmer self and gain control over some unhealthy issues I had with food. This wasn't only a desire to look better but to feel better and be healthier. Six pregnancies (and five babies) took its toll on my health and body and now I felt I could and should focus a bit more on myself so that I have more to give my family.

Initially my goal was to exercise more rigorously every day in an effort to lose weight, so I left early each morning for a brisk walk, ear buds inserted. I really enjoyed that time to myself and looked forward to it each day. It was good for my physical and emotional health, and my stamina increased--but I didn't lose any weight. So I thought, okay, I must need to tweak my eating habits as well, but I didn't know what. I had the gut feeling that my issues might be related to some hormones being out of whack and started looking up books that could teach me about that. I came across two books that looked promising and checked them out at my local library. They provided a wealth of information and many things rang true to me.

In her book The Hormone Reset Diet, Sara Gottfried explains the different functions of each hormone and what happens when they are adversely affected by things like poor diet, too much stress, bad sleep habits, and even environmental factors. Taking the survey at the beginning of the book helped me pinpoint where my problems were and with which probable hormones, which gave me a springboard for action.

I knew that many things wouldn't be an issue for me, like alcohol or caffeine, but others, like sugar, gluten, and dairy, would be very difficult. Going off sugar wouldn't be too bad--I'd done that plenty of times in my life--but I'd never tried to go off all gluten or dairy products. I was a little apprehensive about trying something so drastic, but the more I read and listened to my body and thought about the results I wanted, the more I felt that this was something I needed to do. Knowing that "diets" are so often ineffective or harmful because people don't/can't maintain them, I suspected that many of the changes I made needed to be permanent. So I needed to commit myself to being all in. While my kids didn't like the change in routine (though the food I made for them didn't change much), my husband was very supportive, which helped a lot. Everyone needs a cheerleader and sounding board when they're making a significant change like this!

Gottfried's approach seemed a bit overwhelming at first, but as I became more acquainted with it, I realized that she takes it one thing at a time, which helps it seem doable--particularly for women, for whom this diet is geared toward. In other words, rather than going "cold turkey" on everything at once, you give up one thing at a time in three day increments. So, while you are further restricting yourself every three days, it's still easier than restricting everything all at the same time. For example, the first reset you go meatless (red meat) to reset your estrogen and the second reset you go sugarless to reset insulin. The third reset is for leptin, which I suspected, for me, was broken, or at least limping along. (Leptin is the hormone that helps you know when you're satisfied and should stop eating.) I'd never restricted fruits before, so that was definitely something new for me and I started feeling the deprivation that is common at the beginning of a new diet. As it turned out, that was a feeling that was to remain my almost constant companion for about two weeks, as I gave up grains and dairy in turn. Those first two weeks were definitely the hardest as I dealt with things like regular hunger, fuzzy thinking, and light-headedness, and I have to admit that wasn't a very fun time in my life. But I was committed and just kept plugging along, focused on my goal.

One thing to be wary of in learning about new diets is their claims about how much weight you can lose in a specified small amount of time. In this case, it was 15 pounds in three weeks. That was how much weight I initially wanted to lose and the idea that I could in less than a month kept me going. But what such claims don't factor into account is that everyone's bodies are different and respond differently and at different times. So in my case, I wasn't way overweight (just uncomfortable in my own skin) and wasn't eating the traditional bad American diet. I already had many good health and diet habits that I had maintained for years and this reset diet wasn't going to magically melt off my extra pounds in three weeks. That was kind of a hard lesson to realize. In fact, it actually took me two weeks to lose two or three pounds! (As I recorded in my food journal, "I must have been eating better than I thought.") What kept me going--and I think this is critical in any diet change--is that I felt better. My stomach was flatter than it had been in a long while, I didn't feel bloated or gassy any more, and I no longer had an energy crash after lunch every day. So I knew something was working.

Another factor in creating a lasting change in diet, losing weight, and/or improving your fitness level is keeping a record. I learned that 1) keeping a health journal or diary and 2) recording what you eat for every meal is crucial to success. The first provides perspective--the ability to look back and see that yes, real progress has been made, even if not in the ways you expected. It also gives you a place to write your goals so you can see them regularly and remember why you're doing this--and reach them! The second provides accountability. Recording what you eat is a small (and often inconvenient) thing to commit to, but when you know you're going to have to record that snack or sweet, it does make you pause and consider if you really need it or if you could make a healthier choice.

On August 12, 2019 I wrote in my food diary: "My goal for this reset is to lose 15 pounds, to feel more energetic throughout the day, to be able to sleep better (consistently), and to feel more comfortable and confident in my own skin (not so self-conscious). Also, to have greater clarity of thought."

By August 18th, I had found an app for my phone that helped immensely in accurately recording my foods and their carb, calorie, and protein amounts to help me stay on track. Trying to find all that information online for each food was just way too time intensive! I had also learned that eating a pound of veggies a day was harder than I expected. Typically our family dinner is focused around vegetables (we still get a Bountiful Basket each week), so I thought I was already eating quite a bit of veggies. But making an effort to eat a minimum of three cups of vegetables a day has really changed things for me. Now I truly love vegetables in a way I never have before and I want to eat them at every meal and miss them when I can't. I even like beets now (when I used to hate them)! It really is true what Gottfried says about our taste buds regenerating every two weeks. In two weeks I had trained my body to want more healthful foods and my taste buds regenerated to agree with those desires so that I enjoyed my improved diet more than I thought possible. I learned that it is possible to survive without cheese and re-learned how good lemon/lime water is for those times when I want to snack but need to hold off.

Throughout this hormone reset experiment the word "nourish" kept coming to mind. I felt like the varied foods I was eating nurtured my body in a way I'd never experienced before and it made me feel that I loved and was taking care of myself. Instead of just eating what I knew would most fill me up and keep me full longer (namely a lot of whole wheat products), I was eating what would nourish my body with a variety of nutrients.

One big thing I focused on quite well for a while (and need to get back to) was my sleep. Science has proven that good sleep fosters healthy weight and I have long known how important adequate sleep is to my personal health and wellness. Gottfried recommends helping the mind and body prepare for sleep by taking nightly baths with epsom salts and essential oils. I've always been a shower person, but I really enjoyed getting back to baths and allowing myself that time to slow down and unwind. As the mother of five, it's not always possible to arrange this, but when I can do it it's a helpful routine--part of the "nourish" concept.

I did learn that keeping carbs to 75 g per day was very difficult and I hated feeling like carbs were the enemy. After some time I upped my limit to 100 g and that was much easier. I add fiber powder to my breakfast shake each morning but otherwise I prefer to get my fiber from foods in their natural form--which really seems impossible when you're keeping carbs to 75 g a day!

About this time I felt I should incorporate some of what I learned in the second book I checked out from the library, The Adrenal Reset Diet by Alan Christianson. I have always understood the importance of complex carbs and whole grains and their health benefits, and I didn't want to deprive my body of that. Christianson's focus is on strategically increasing carbs throughout the day so that dinner contains much more carbs than breakfast, since carbs increase cortisol output, which naturally helps our bodies prepare for sleep. (Did I mention how important quality sleep is to a healthy weight?)

Not surprisingly, I learned that I had been eating too much sugar and that I need to keep sugar and breads to a minimum because they are "avalanche foods" for me--meaning they are foods that, once I start eating, I have a hard time stopping or eating in moderation. And I learned that while 100% whole wheat bread is the best bread choice (which I've eaten all my life), it's still basically "refined" when it comes to how the body processes it, as opposed to eating whole wheat, brown rice, quinoa, etc, which are eaten in their natural state.

Even though I have lost those 15 pounds I wanted to at the beginning, I would still like to lose another five or more to get back to the weight I was when I got married. I'm not totally sure that's possible, but I think it might be. I figure as long as I keep getting back on the bandwagon when I fall off and keep making an effort to continue exercising five days a week and being as active as I can, nourishing my body as well as I can, my body will do what it should do. In the meantime, I have quietly reveled in the accomplishment of losing three inches around my hips and dropping 2-3 pant sizes (depending on the pants--since sizing practices have changed over the years). I am thrilled to have a little "thigh gap" back and to have a better body image and food relationship.

So the quest continues... Onward and upward!

Carrot Cake

Originally posted five years ago, this family favorite recipe has undergone a few changes over the years. It is even better now (in our family's opinion) by the substitution of honey for sugar and, in the frosting, raw sugar for powdered. Besides being delicious and satisfying, it also uses lots of carrots for those times when I need to use a lot up. And what a lovely way to eat carrots! (Zucchini can also be used with the carrots or in place of them.)

Original recipe from my Better Homes and Gardens Cookbook, p. 159:

Best-Ever Carrot Cake

4 beaten eggs
2 c. whole wheat flour
1 c. honey (or a little more, if you like your cake sweeter)
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
3 c. finely shredded carrots and/or zucchini (lightly packed)
3/4 c. oil

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour 9 x 12" cake pan.

In large mixing bowl, stir together flour, honey, baking powder, cinnamon, and baking soda.

In medium bowl combine eggs, carrots, and oil.

Add egg mixture to flour mixture; stir until combined. Pour batter into prepared pans.

Bake at 350 degrees for 30-35 minutes or until toothpick inserted near centers comes out clean. Cool thoroughly.

Top with cream cheese frosting:

Cream Cheese Frosting

4 oz. cream cheese, softened
1/4 c. butter, softened
1 tsp. vanilla
A couple cups of raw sugar, to taste

Spicy Chicken Stew

This is a brand new recipe for our family and already I see it making its way onto our Family Favorites list. We all loved it! It has the perfect mix of spices to make it delicious and interesting bite after bite. I found the recipe here and love how I can change it up each time by using whatever vegetables I need to. (In this case I didn't have carrots but needed to use up some celery and summer squash, to add to the frozen corn.)

The original recipe makes this in the crock pot, but could just as easily be made on the stove top. It would also be yummy without the chicken.

Depending on what's available I have served it with cheese, sour cream, salsa, cilantro, avocados, and tortilla chips.

Note on spiciness: For our family's tastes I have found that half the amount of spices is more than sufficient. If it ends up too spicy I add canned tomatoes and/or tomato sauce until it's more mild.

Spicy Chicken Stew

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 c.)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 c.)
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. chile powder
1/2 tsp. black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.) and 4 skinless, boneless chicken thighs (about 10.5 oz.) (I used home-bottled chicken instead, which also gave me the broth I needed.)
2 1/2 c. chicken broth

Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder, and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Cover slow cooker and cook stew on high for 4 hours.

Transfer chicken to a plate and shred with two forks into bite-size chunks; return to slow cooker. Serve warm.

Bean Salad Salsa

When a friend of mine brought our family some chips and this "salsa," I knew I had to have the recipe! Each of my kids even likes it--and they're not all fans of beans, bell peppers, or onions--so that really says a lot! Even though it's a new recipe for us, it has already made its way firmly into the Family Favorites category. I replaced the white sugar with honey, omitted the hot pepper sauce, and didn't have cannellini beans, but made no other modifications. My friend prefers to half the oils: I like it either way. The original recipe can be found at allrecipes.com.

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans (or another kind), drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 c. olive oil
1/2 c. red wine vinegar
2 Tb. fresh lime juice
1 Tb. lemon juice
1 Tb. honey
1 Tb. salt
1 clove crushed garlic
1/4 c. chopped fresh cilantro
1/2 Tb. ground cumin
1/2 Tb. ground black pepper
1/2 tsp. chili powder

In large bowl, combine beans, bell peppers, frozen corn, and red onion.

In small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, honey, salt, garlic, cilantro, cumin, and black pepper. Add chili powder and season to taste.

Pour olive oil dressing over vegetables. Mix well. Chill thoroughly, and serve cold.

Italian Pasta Salad

I first fell in love with this salad about three years ago, but forgot about it over the past year. Last night I finally made it again and it was lovely. There is just no substitute for fresh basil! Here is a revamped version of the recipe, updated with pictures:

Original post 6/11-- During the summer I seem to be drawn more toward pasta salads than at any other time of the year. Maybe it's the fact that they can be prepared without heating up the oven (and the house), or that they can be eaten cold. Whatever the case, I know I'm not alone in this summertime trend.

In my search for a new pasta salad recipe last week, I found this one at Disneyfamily.com. I changed a couple things to make it a little more kid-friendly, and I thought it was superb. Especially with the fresh basil from our garden...!

Italian Pasta Salad

1 pound dried pasta shapes (fusilli, orecchiette, penne)--I use whole wheat pasta, whatever variety
2 pounds tomatoes (around 6 medium) roughly diced
1/2 to 1 pound fresh, water-packed mozzarella, cubed--I just used regular mozzarella
1/4 c. balsamic vinegar--I used 1/8 c. white vinegar
1/2 c. olive oil--I used less than this the first night we ate it, but on leftover night I had to add a bit more, since it had gotten a bit dry
1 clove garlic, pressed
1/2 tsp. mayonnaise
1 tsp. kosher salt (or half as much table salt)--I use Real Salt
freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 c. toasted pine nuts--I've never had these to add to the recipe, but I'm sure they would be good

Cook pasta until just done.

Meanwhile, prepare tomatoes and cheese and put them in very large bowl. 

Whisk together vinegar, olive oil, garlic, mayonnaise, salt, and pepper to taste; mayo will help keep oil and vinegar from separating.

Drain hot pasta and shake dry, then add to bowl with cheese and tomatoes and stir with
rubber spatula to combine. (I let my pasta cool for a while before mixing it with other ingredients.)

Add about half the dressing, stir again, then fold in basil and pine nuts. 

Now taste pasta, and add more dressing and salt, if needed. If you have time, cover it and let it sit at room temperature for an hour or so to let flavors blend and to let pasta absorb some of the juice that will come out of the tomatoes. Taste just before serving and re-season as necessary. (Original recipe says not to refrigerate because it might change consistency of pasta, etc, but the second time around, I thought it was almost as good as the first time.)

Summer Squash Alfredo Pasta

With the abundance of garden produce every summer always comes lots of squash--although not too much this time, because we didn't overplant. :) But I had several summer squash that needed using at once, so I decided to try something new. It was a success!


Summer Squash Alfredo Pasta

I just threw together the following:

Cooked whole wheat pasta (about 26 oz. uncooked)
5 or 6 medium-sized summer squash, diced and cooked
Homemade Alfredo Sauce--my favorite homemade Alfredo sauce can be found here, but I included it below for convenience:

Light Alfredo Sauce

2 c. milk
1/3 c. (3 oz) cream cheese
2 Tb. flour
1 tsp. salt
1 Tb. butter
3 garlic cloves
1 c. grated Parmesan cheese (I used the real kind)

Toss milk, cream cheese, flour, and salt in blender (I love how easy this part is!)

Process until smooth and set aside.

In non-stick sauce pan, melt butter on med-high heat and add garlic.

Let garlic saute for about 30 seconds, being careful not to burn it. It should be nice and bubbly.

Add milk mixture to pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

When nice and thickened remove pan from heat. Add cheese, stir it up, then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in fridge, sauce will thicken almost into a solid; just re-heat and add a little milk.

Easy Acorn Squash

In looking for a new acorn squash recipe, I came across this one at allrecipes.com. We had several acorn squash that needed using, guests were coming over, and this sounded nice and easy, as well as yummy. It was! Simple to whip up, delicious to eat, and filling to boot. 

Easy Acorn Squash

Acorn squash(es), halved and seeded
1 Tb. butter (for each squash half)
1-2 Tb. sucanat or raw sugar (for each squash half)

Preheat oven to 350 degrees.

Turn acorn squash upside down onto cookie sheet. Bake at 350 degrees until begins to soften, approximately 30 to 45 minutes.

Remove squash from oven and turn onto plate so flesh is facing upwards. 

Place butter and sucanat into squash. (I just sprinkled an amount that looked good; it probably amounted to about 1 Tb. per squash half.) Place squash in baking dish (so squash won't slide around too much) while baking.

Check squash after 30-45 minutes and add more time if not softened. When softened, turn on broil and brown lightly, if desired (watch closely, as this happens quickly).

Enjoy.

Endive au Gratin

A while back, we received some endive in our Bountiful Basket. I had heard of endive but really didn't know what it was and had no idea how to prepare it. So my little sister looked up recipes and chose this one from allrecipes.com. Not all the kids loved it, but the adults thought it was delicious! The flavor of the endive in this recipe reminded me a bit of the flavor of fennel--except I liked it a lot more.

Endive au Gratin

8 heads Belgian endive, trimmed
2 Tb. butter
2 Tb. flour (we always use whole wheat)
1 c. milk
1 c. grated Gruyere cheese, divided (we didn't have any and used grated cheddar instead)
2 tsp. grated Parmesan cheese
1/4 tsp. ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
1/4 c. chopped fresh parsley

Lightly grease baking dish.
Bring large pot of lightly salted water to boil over medium-high heat.

Place endives into water. Cover, cook until tender, 5 to 10 minutes.
Place butter into saucepan, melt over medium heat. Whisk in flour, stir until mixture becomes paste-like and golden brown. 

Gradually whisk milk into flour mixture, whisking constantly until thick and smooth. 

Stir in 3/4 c. Gruyere (or cheddar) cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat oven broiler to low.
Drain endives. Wrap each endive with slice of ham and place into prepared baking dish. 

Pour cheese sauce over endives. Sprinkle with remaining 1/4 c. Gruyere (or cheddar) cheese and parsley.
Cook endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Our Favorite Meatball Recipe

I don't make meatballs often, but when I do, they sure are a treat! I have tried several recipes over the years, but this one from Food.com is what I like the most, hands down. Everyone in my family loves them; the savory blend of flavors really hits the spot! 

Note: The meatballs can be made a little ahead and simmered in the sauce to cook, or baked in the oven (my preferred method). I have even baked them a few days ahead, frozen them between layers of wax paper, and then when I was ready to thaw them, dropped them into sauce simmering on the stove.

Our Favorite Meatballs

2 lbs ground beef

1-2 large eggs, slightly beaten
2/3 c. grated Parmesan cheese
1/2 c. breadcrumbs--or use enough to hold the meat together (If you don't have dry breadcrumbs just soak 3 slices of bread in the 1/2 c. milk.)
1 1/3-2 2/3 Tb. fresh minced garlic (or use 1 tsp. garlic powder or to taste)
1 1/3- 2 2/3 tsp. salt (or to taste, I use 2 tsp. seasoned salt)
1 1/3 tsp. fresh ground black pepper
1/2 c. milk (can use up to 1/2 c. milk)
1 1/2 tsp. Italian seasoning
1/3 c. chopped fresh parsley (or 2 Tb. dried parsley)

Mix all ingredients together in large bowl.

Shape into small meatballs by hand or using a small cookie scoop.

Stove top method: Drop meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes. (Depending on how fast your sauce is simmering, 40 minutes total should fully cook the meatballs.) After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.

Baked method: Bake meatballs at 350 degrees for 25 minutes or until cooked through.

Zucchini Egg Bake

A few months ago, my mom found this recipe on Taste of Home and we have eaten it with relish several times since then. It's very easy to whip up and is quickly making its way into our list of Family Favorites.

Modifications: We've never had marjoram and so left that out. We also found that the extra cheese at the end of the original recipe isn't needed because the dish is already so flavorful. We also modified it to be a stove top recipe so as not to heat up the oven on a hot summer day. See above link for oven-baked version.

Zucchini Egg Bake

3 c. chopped, peeled zucchini
1 medium onion, chopped
2 garlic cloves, minced
1/4 c. butter
4 eggs
1/4-1/2 c. grated Parmesan cheese
1/4 c. minced fresh parsley
1-1/2 tsp. minced fresh basil or 1/2 tsp. dried basil
1/2 tsp. salt

In large skillet, saute the zucchini, onion and garlic in butter until tender; set aside.

In large bowl, whisk eggs, Parmesan cheese, parsley, basil, and salt. 

Stir egg mixture into zucchini mixture.

Simmer until eggs are completely cooked. 

Note: In the stove top version, the juice from the zucchini doesn't cook off all the way (as seen in the photo), but we haven't minded the extra moisture.

Acorn Squash Bowls

When we received several acorn squashes in our Bountiful Baskets a couple weeks ago, I started exploring recipes online to figure out something new to do with them. This recipe from theKitchn (called Sara's Italian Sweet and Savory Squash Bowls there) sounded absolutely amazing, so I gave it a try. (I'm still not sure why it's considered a quick recipe, but I guess if I were used to making it I could whip it up faster.) The kids' reviews were mixed, but the adults thought these squash bowls were delightful. As my dad put it, "This recipe is a keeper!" (My modifications are indicated in italics and parenthesis.)

Acorn Squash Bowls

2 small to medium acorn squash (the halves should be the size of a small bowl)

Filling:
16 oz. Italian turkey or other sausage
1-2 Tb. olive oil (divided)
2 cloves garlic, minced
1/3 c. yellow onion, chopped
1 1/2 tsp. red pepper flakes (I sprinkled a dash or two of ground red pepper instead)
1/2 tsp. Italian herb mix (dried oregano, thyme, basil, parsley - use fresh if you have it!)
1/2 c. roasted red peppers, chopped (I just sauteed diced red peppers with the garlic and onion)
1/4 c. reconstituted sun-dried tomatoes or roasted tomatoes, chopped (I used some home-dried garden tomatoes)
1/2 c. drained canned or jarred artichoke hearts, chopped
2 c. fresh baby spinach
1/4 c. fresh basil, sliced into thin ribbons (I sprinkled some dried basil on, as I didn't have fresh)
Salt and pepper as needed

Topping:
Fresh whole wheat bread crumbs (see below-trust me it's worth it!)
Kosher or sea salt
4 Tb. water
4 pinches of black pepper
1/2 c. hard cheese such as parmesan or pecorino cheese, finely grated

Fresh bread crumbs:
Toast 2 slices of whole wheat bread in toaster until deep brown, chop into fine bread crumbs (it should be easy if toast is very crispy) fry in 1/2 Tb. of olive oil. Toss with big pinch of salt and set aside.

Wash, halve, and scrape the inside of squash. Place the squash in a microwave safe shallow dish with a little water (about half an inch deep). Microwave on high for 7-10 minutes or until tender. Leave in microwave until ready to use. (I was cooking 3Xs the recipe amount, to feed 10 people, so I cooked squash in oven instead by placing halves on cookie sheets with 1/4-1/2 inch of water on bottom of pan. That worked really well, I just had to plan for a half hour or so of cooking time.)

In a large saute pan fry crumbled sausage, olive oil, onions, garlic, red pepper flakes, and dry herbs on medium heat. When sausage is almost cooked through add chopped roasted red peppers, sun-dried tomatoes, and artichoke hearts. Cook all until sausage is cooked through. Add 1/4 c. water if it seems dry. (Mine didn't have this problem.) Add spinach and toss gently until spinach is wilted. Toss in fresh basil (or sprinkle with dried). Taste for seasoning and salt as needed. Remove from heat.

Place squash halves on a lightly greased cookie sheet. (I kept water on mine and didn't have to grease them.) Mound the filling into squash halves and sprinkle with a pinch of black pepper. Add 1 Tb. water to each squash. (Unnecessary with my method.) Coat the filled squash with fresh breadcrumbs and sprinkle with thick layer of grated cheese.

Broil just until cheese is lightly browned. Enjoy!

Note: I didn't think leftovers were nearly as good as fresh from the oven, so try to make only as much as you need for one meal.

Chicken Gnocchi Soup

Superb. Delectable. Lovely. Heavenly. These are a few of the words that could be used (and have been, from guests) to describe this soup of my mom's. The recipe is more time-intensive than your typical soup recipe, but the result will honestly take you to a whole new dimension of soup heaven!

Chicken Gnocchi Soup

If you want to make your own gnocchi for the soup, here is the recipe. (If that's more time than you want to take, buy your gnocchi pre-made, in the pasta isle.)

Gnocchi:

1 lb. potatoes: boiled, cooled in fridge overnight, peeled, trimmed, and riced or mashed
¼ tsp. pepper
1 tsp. salt
Pinch of nutmeg
1 c. whole wheat flour (plus additional as needed when mixing)
2 Tb. melted butter

Mix potatoes, pepper, salt, nutmeg, and flour. Slowly add butter. Add additional flour 1 Tb. at a time as needed. Roll out and cut into 1 inch square pieces.

Soup:

1/3 c. butter
2 cloves garlic, minced
1 lb. chicken cut in largish chunks
1/3 c. whole wheat flour
½ carrot
1 celery rib
¼ c. onion
½ c. fresh spinach or swiss chard torn in smallish pieces
2 c. whipping cream
2 c. milk
2 cans chicken broth (or more)--or use homemade bone broth
Cracked pepper to taste

1 lb. of gnocchi (recipe above)

Melt butter on medium heat in soup pan. Saute garlic.

Add chicken and cook through.

Stir in flour and mix well until flour is cooked into chicken.

Put two cups milk in blender with carrots, onion, and celery cut in chunks. Blend just until vegetable pieces are small.

Add mixture, whipping cream, spinach, cracked pepper, and broth. Bring almost to boil, stirring constantly so doesn't stick to bottom of pot.

Add gnocchi and cook about 4 or 5 more minutes. Slowly savor.

Minestrone Soup

Here is a hearty soup perfect for cold winter evenings. 

Original post March 2010:
This is one of those tasty, wholesome soups that is a meal in itself. (Most of the time I omit the meat and it's still delicious.) This recipe also works in the crockpot as long as ingredients are added in stages: beans first for a couple hours, then vegetables, then pasta last (or added at end, fully cooked).

Minestrone Soup

1.5 lbs (or less) cooked beef stew meat, lean, chopped - optional
Heaping 1/2 c. dry white beans
Heaping 1/2 c. dry great northern beans (or navy)

Cook above ingredients (following bean cooking instructions-under #3), then add the following ingredients:

3 cans beef or chicken or vegetable broth (or homemade bone broth)
2 1/2 c. water
2 medium sweet or regular onions, chopped
2 ribs celery, chopped

3-4 cloves garlic, minced
1 1/2 c. carrots
2 c. small zucchini
Salt and pepper to taste
1 1/2 tsp. Italian seasoning
1 can Italian style tomatoes (cut with juice)
1 c. dry seashell (or other) pasta

Toppings (not shown in picture):
fresh Parmesan cheese
16 oz. can olives

Krissy Doodle's Noodles

This recipe has remained at the top of our Family Favorites list for several years and continues to also be loved by others we share it with. Every couple months we get to craving Krissy Doodle's Noodles and I have to make up another batch.

Original post (June 2010):
My aunt is a talented cook and she made up this recipe herself. Since she gave my mom the recipe several years ago, it has become a family favorite and has made a big hit with others as well. Even people who don't normally enjoy such things as green olives (like me) or feta cheese generally love this combination somehow. It has such a pretty presentation, too. It's one of my more expensive recipes, so I am not able to make it very often, but when I do we thoroughly enjoy it!

Krissy Doodle's Noodles

Cook 1 pkg. (12-16 oz) multi-colored spiral pasta (the colors make it fun, but it is just as tasty with non-colored) and allow to cool.

Mix all below ingredients with the cooled pasta:

1 pkg. cherry tomatoes, quartered (or I often just dice up regular tomatoes to taste)
1/2 onion, diced very thinly (sweet or bermuda, if possible)
7 oz. (or less) pimento stuffed green olives, sliced
6 oz. feta cheese, crumbled (with tomato and basil if available)

Dressing:

2 Tb. olive oil
2 Tb. canola oil
1 T. vinegar (my aunt prefers red wine with garlic)
1/2 tsp. mustard
1/2 tsp. garlic salt
2 Tb. quality Blue cheese dressing, like Litehouse or Marzetti's--or make your own from this recipe.
Fresh basil and parsley, if available

Black Bean Soup

This is a newer Family Favorite that I'm re-posting from 2012. During the winter, especially, a warm, hearty soup really hits the spot on a cold evening. And I love how this one can be catered to each person, depending on which toppings he or she likes.

Original post:
The other night I made this black bean soup recipe posted on Word of Wisdom Living a little while ago. It's Skip's own recipe and I didn't modify it at all (except to omit the jalapenos and celery). You really should check out the original, with beautiful picture included. I don't remember ever having a black bean soup more delicious than this one! The spices are perfect (and I was so glad for the guidance in that area because often I am at a loss as to what other spices a recipe needs), and the result is a savory and satisfying soup that is hard to stop eating, it's so good. Plus, it's so healthful, what's not to love?!

Skip's Black Bean Soup
Yields 6 servings

1 lb. dried black beans, rinsed and drained
1 qt. homemade chicken stock
2 c. water (if beans aren’t soaked overnight)
1 bay leaf
1 carrot, finely sliced
2 Tb. olive oil
1 Jalapeno pepper, seeds removed and diced
4 cloves garlic, minced
½ bell pepper
½ onion, chopped
2 ribs celery, chopped
½ tsp. cumin
½ tsp. ground oregano
½ tsp. chili powder
½ tsp. black pepper
1 tsp. salt (or to taste, depending on salt in stock)
1 Tb. vinegar (optional)
1 lime (optional)

1. Black beans may be soaked overnight in 6 cups water and then drained, or alternately, begin with dry beans.   (See my bean cooking tip #3.) If beans weren’t soaked overnight, combine chicken stock, water, black beans, and bay leaf in a saucepan, bring to a boil, then simmer ½ hour.

2. While beans are simmering, wash and prepare vegetables. Saute jalapeno pepper in olive oil several minutes; add garlic and cook one minute more.

3. When step #1 is done, add carrots to simmering pot. After 30 minutes add sautéed jalapeno pepper and garlic, bell pepper, onion, and celery to pot. Add seasonings and stir well.

4. Simmer 1 to 1½ hours more until beans are tender but not mushy. Stir several times each hour. (If you want natural rice with the soup, this is a good time to cook the rice.)

5. Remove about half of soup from pot and puree with a blender, and then return to pot.

Adjust seasoning as needed. Add water if needed for desired consistency. 

Black bean soup may be served over rice and garnished with your choice of lime juice, sour cream, avocado, tortilla chips, chopped onions, grated cheese, parsley or cilantro. Black bean soup is pretty basic; the garnishments make it interesting. 

This recipe can be adapted to a slow cooker, or simplified by using canned black beans, canned chilies, and store-bought chicken broth if you’re running short on time.

Creamy Pumpkin Soup

I don't think I'd ever had pumpkin soup before I made it myself, a few years ago. To tell the truth, it sounded kind of weird because I had only had sweet pumpkin recipes. But I gave it a try and by now it has become a Family Favorite! I look forward to this time of year when pumpkins are more plentiful and I start craving all those yummy fall recipes.

I found this recipe at Pumpkin Nook, a great place to find delicious ideas. And the only thing I changed was to omit the cinnamon.

Creamy Pumpkin Soup
Yield: 6 servings

16 oz. pumpkin (fresh pureed or canned)
13.75 oz. chicken broth
1 large onion
2 carrots, sliced
2 c. half and half or evaporated milk (in a pinch, I've also used regular milk)
1/4 c. sour cream
1/8 tsp. pepper
1/2 tsp. baking soda
1/3 tsp. (or less) salt

bacon bits, optional

In large pot add chicken broth, onions, carrot, baking soda, salt and pepper.

Simmer uncovered for 10-15 minutes until carrots are soft.

Put vegetable and broth into a food processor or blender--or use immersion blender--and blend until smooth.

Return to pot.

Add pumpkin and half and half.

Simmer uncovered for 10 minutes.

Serve topped with sour cream and bacon bits, if desired.

Sweet Potato Fries

I didn't think I'd ever like another sweet potato recipe as much as my Baked Sweet Potato Chips or Best Thanksgiving Yams, but this recipe makes the cut! And really, what's not to love about butter and cinnamon? 

You can find the original recipe here.

Sweet Potato Fries

1/2 c., plus 2 Tb. butter
1 1/2 tsp. ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 tsp. salt
2 tsp. freshly ground black pepper

Preheat oven to 400 degrees F.

In large saucepan over medium-high heat, melt butter. Remove pot from heat and stir in cinnamon. 

Add potato wedges to butter and toss to combine. Season potatoes with salt and pepper.

Spread potatoes in even layer on baking sheet. Roast potatoes, stirring occasionally, until tender, about 20 to 25 minutes. 

Remove from oven to serving dish and serve.

Zucchini Bread

I originally posted this recipe a couple years ago. Since it continues to be a Family Favorite, I'm reposting it now, with an updated picture. Don't finish up zucchini season without making this at least once!

Original post:
This is--so far--the only guaranteed way I've found to get my kids to eat (and enjoy) zucchini. I'll continue trying other ways--which my husband and I like--but for now, thank goodness for this recipe! It makes a good dessert, yet is healthy enough for a snack or even breakfast.

ZUCCHINI BREAD

Makes 2 loaves

3 eggs
1 c. oil
1 c. honey
3 tsp. vanilla
2 c. grated zucchini

3 c. whole wheat flour
3 tsp. cinnamon
½ tsp. cloves
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. baking powder
½ cup chopped nuts (optional)

Beat eggs. Add honey, grated zucchini, vanilla, and oil. Mix well.

Add dry ingredients, mix well. Pour batter into well greased and floured loaf pans. Bake at 325 degrees for one hour or until done.

Pioneer Stew

My family likes this stew almost as much as my mom's traditional chili, and that's really saying something! I first posted this Family Favorite two years ago. (This updated picture shows that this time I made it with stewing beef instead of ground beef.)

Original post:
Not long ago, a former roommate of mine gave me a bean recipe* that I thought sounded fantastic. So I made it and it was! Note: The ground beef could easily be eliminated and it would still be a delicious dish.

Pioneer Stew

1 1/4 c. (1/2 pound) dry pinto or kidney beans (I used both) (or 3 or 4 cans of beans)
1/2 to 1 pound ground beef
1/2 c. finely diced green pepper
1/2 c. chopped onion
one 16 oz. can whole kernel corn with juice (I used frozen mixed vegetables instead)
one 16 oz can tomatoes with juice
1/2 tsp. chili powder
3/4 tsp. salt
1/2 c. shredded sharp cheddar cheese (I only had mild)

Cook the beans, using package directions (and/or my tips here).

In skillet, cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat.

Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 minutes. After tasting, I always add more chili powder too, and even a bay leaf if the taste still isn't savory enough.

Combine 1 tablespoon flour with 2 tablespoons water. Stir into stew, cook and stir until thickened and bubbly. Stir in cheese.

*Recipe attributed to a cookbook put out by the Kolob Springville Utah Stake Relief Society and Home Storage Committee - June 2004.

Crockpot Lentil Veggie Sausage Soup

When a friend shared this recipe from Kalyn's Kitchen on Facebook, I knew I had to try it out--and soon! And now I want to try it again. It was so very tasty and satisfying (and would be without the sausage, too).

Note: If you prefer stovetop over crockpot, those modifications can be found at the above link.

Crockpot Lentil Veggie Sausage Soup

Yield: about 6 servings (in a 3.5-Quart Crock-Pot Slow Cooker)

1/2 onion, diced very small
1 carrot, diced very small
2 large stalks celery, diced very small
1 T olive oil
1 T minced garlic
1 tsp. dried thyme
1 tsp. Spike seasoning (as this has a form of MSG in it, I used only half this amount and the soup still had plenty of flavor)
3 links pre-cooked sausage (I used Polish), diced in 1/4-1/2 inch pieces
1 can petite dice tomatoes with juice
6 c. chicken stock (or 4 cans chicken broth)
1/4 c. brown lentils
1/4 c. red lentils
salt and pepper to taste
1/4 c. long-grain brown rice
4 c. chopped fresh spinach (or kale)
2 Tb. balsamic vinegar (if you're out of this, as I was, here is the substitution I used--with raw sugar instead of refined)

Dice onion, carrot and celery. Heat olive oil in heavy frying pan, add veggies and saute until starting to soften, about 3-4 minutes. Add garlic, thyme, and Spike Seasoning and saute about 2 minutes more, then add veggies to crockpot.

Add diced chicken sausage, canned tomatoes, chicken stock, brown lentils, red lentils, and salt and pepper to crockpot and cook on high about 3 hours (or until brown lentils are soft and red lentils are starting to dissolve.)

Add brown rice and chopped spinach and cook about 1 hour more. Stir in balsamic vinegar and cook 15 minutes. Serve hot, with Parmesan cheese if desired.