August 23, 2023 – Kitcheeen

Delights

HEALTHY TACO STUFFED TOMATOES

If you’ve been following me for a while, it’s no secret that I love Taco Tuesday. Although I like flour tortillas, corn chips and rice, I sometimes like to mix things up, especially since I started eating healthier.

A few weeks ago, I was on a mission to find a unique variation for tacos (ok, I know it’s not that unique, but be patient). We’ve done the cauliflower rice thing (several times) and while I appreciate it, the rest of my family hasn’t really jumped on the cauliflower rice train yet. Also, local tomatoes are starting to appear in grocery stores and farmers’ markets. I LOVE LOCAL TOMATOES. I am known to eat them like an apple. So I decided to combine two of my favourite things. Enter the TOMATOES FARMED WITH TACOS.

Now I realize that this is not at all unique. But here’s the thing: I’m not the biggest fan of stuffed peppers, so I’ve always avoided stuffed things (unless you count Manicotti, then I’m in). But I have to say that after trying this recipe, I’m pretty sad to have missed out on so much stuffed goodness. Did I mention that this recipe also contains hidden spinach? Yes, it’s easy to trick those kids into eating their vegetables. So don’t be like me, and go make this recipe right away.

Tomatoes Stuffed with Healthy Taco
Now, if you’re anything like me, you avoid doing things in stages and stuffing things. Sometimes recipes that require stuffing are too complicated for a weekday dinner. But let me tell you one thing, this recipe is EASY. I promise you. Have I ever been unfaithful to you? The hardest part is removing the inside of the tomato, and it’s not that hard.

Taco-stuffed tomatoes are easy to whip and are so delicious you’ll forget they’re super healthy and filled with vegetables. This recipe is perfect for a busy weekday dinner.

Ingredients

4-6 large tomatoes
1 pound of ground beef
2 tablespoons taco seasoning
4 cups spinach, chopped
1/2 cup corn *fresh or frozen
1/4 cup strong cheddar cheese *optional
1 tablespoon chopped coriander

Instructions

1. Preheat the oven to 375.

2. Cut off the tops of the tomatoes and remove all the pulp. Place them in a baking dish.

3. Brown the ground beef in a large frying pan. When cooked through, add taco seasoning.

4. Add the spinach and corn. Cook until the spinach is wilted and everything is well blended.

5. Stuff the tomatoes with the beef mixture. Use leftover beef in the bottom of the baking dish.

6. Sprinkle with cheese.

7. Bake for 15 minutes or until cheese is melted. Garnish with cilantro and serve.

Cream Potato Soup

A potato soup filled with chunks of tender, hearty potatoes made with a rich, creamy soup base. This soup is a reader favorite and for good reason: it’s easy to make and absolutely delicious! Top it with cheddar cheese and bacon and no one can resist.

The best potato soup ever!
This is my idea of the perfect homemade potato soup! It’s creamy, incredibly filling and full of goodness.

Growing up, we had a lot of potato soup. Maybe it has something to do with the fact that my grandparents were potato farmers and it was passed down to them. My mom probably made it twice a month and now it’s the same for me, especially during the winter months.

You’ll love the fact that it’s a dish that the whole family agrees on, and even looks forward to when told that this is what’s coming up for dinner.

It’s also a very practical recipe. Most of the ingredients are staples that you can have on hand and won’t spoil quickly. The potatoes, carrots, celery, and onions will keep well for weeks (and if you opt for bacon, it keeps very well in the freezer).

This easy potato soup recipe is one I would consider worthy of your cookbook! It’s an ultra comforting and cozy dish that you’ll use again and again.

Plus, it makes great leftovers for lunch the next day if you have any left over.

Ingredients

6 cups peeled and diced russet potatoes (about 5 medium potatoes, cut into small 3/4-inch cubes)

1 1/2 cups chopped yellow onion (1 medium)

1 1/4 cups peeled and diced carrots (3 medium)

1 cup diced celery (2 stalks)

2 cans low sodium chicken broth (14.5 oz each)

Salt and freshly ground black pepper

1/3 cup butter

1/3 cup all-purpose flour

2 1/2 cups milk

1/2 cup sour cream

Optional toppings:

Chopped cooked bacon or chopped cooked ham, shredded cheddar cheese, chopped green onions or chives.

Instructions

Combine potatoes, carrots, celery and diced onions with chicken broth in a large pot and season with salt and pepper to taste.

Cover the pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).

Once boiling, reduce heat to medium and continue cooking for 15 to 20 minutes, until potatoes are very tender when pierced with a fork.

Meanwhile, in a medium saucepan, melt butter over medium heat, add flour and cook for 1 minute, whisking constantly. While whisking, slowly add the milk and cook, stirring constantly, until the mixture begins to thicken.

When potatoes are tender, add thickened milk mixture to potato soup mixture and stir (potatoes should begin to break down into soup).

Add sour cream and mix well.

Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

PEANUT BUTTER BLOSSOMS

This started as my mother’s recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!

Christmas just isn’t Christmas without these—they’re the most wonderful cookie of the year! Time and time again, Betty Crocker fans tell us these are their most-made cookies, and it’s no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes .

Ingredients

1 cup butter softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup granulated sugar for rolling
48 Hershey Kiss candies (unwrapped)

Instructions:

In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.

Roll the dough into 1″ balls and place onto a non-stick baking mat.
Refrigerate the cookies for 30 minutes.
Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn’t be browned at all.
As soon as the cookies come out of the oven, press the kisses into the center of the cookie.
Allow the cookies to cool for about 3 minutes on the pan, then move to a wire rack to cool completely.
Store the cookies in an airtight container.