Chronicles of Carter and Co.

Catch Up

2014-08-17T16:23:00.000-07:00

Catch up with us over at the new blog... www.chroniclesofcarterandcompany.com! It is in the works, a little at a time...

Exclusively Pumping 101

2014-07-16T20:18:00.006-07:00

When Carter was born the nurses noticed right away he wasn’t latching the way he was supposed to. We were fortunate enough to find out quickly that he was tongue tied and breast feeding was going to be a little bit of a challenge. I wanted nothing but the best for him, so I was willing to do anything to breastfeed. Two appointments with lactation consultants, about six nipple shields later, and three weeks attempting to stick with it I looked at my son and made a decision for both of us. I was done making him frustrated and I was going to do the unthinkable and just pump. Some days are harder than others. Some days I want to throw in the towel, but I don’t regret any day I carry that black bag into work, lock my door and turn on the machine while I chart. I think there are so many aspects of exclusively pumping to be successful including timing, supplements, and a strict schedule. I am now 16 weeks into pumping and am averaging about 60 ounces a day.

I was so nervous coming home from the hospital that I would not be able to produce enough milk so I read up on and used every supplement out there. First, I invested in Mother’s Milk Tea. I filled up a water bottle and put in a tea bag and drank it all day long. It was not the most wonderful drink, but it was for the milk. I took a “shot” of Mother’s Milk Plus every morning (you can get this off amazon). It is gross, disgusting and awful, but by the second week I was pumping over 60 ounces a day, I didn’t care. Lastly, I invested in Fenugreek and proceeded to smell like maple syrup. I took about 3000 mg daily, divided into three doses. To this day if I feel my supply decreasing, I pop in a couple Fenugreek a couple times a day and I really see the difference.

I also notice that any day I start skimping on water intake or have an extra cup or two of coffee, my supply will diminish. You really have to mind your water the first couple of weeks. My goal was half my body weight in ounces every single day. It is hard to drink that much water, but whenever I was pumping I had that water bottle next to me.

Check back tomorrow for my pumping schedule, which I believe is the biggest reason I have been able to feed without supplementation.

Chocolate Chip Cookie Dough Bars

2013-07-14T09:02:00.001-07:00

I am back in the kitchen I guess you can say. I am enjoying baking again. My secret is to make things at home, and take them to work so I don't ingest all the calories from my hobby. It has been working quite well. These were so simple to make and everybody at work asked for the recipe. Good thing it was easy and I was able to spit it out from memory.

Ingredients:
1. 1 stick unsalted butter (softened)
2. 3/4 cup brown sugar
3. 2 cups flour
4. 1 can sweetened condensed milk
5. 1 teaspoon vanilla
6. 2 cups mini chocolate chips (I used regular size)
7. 1 cup peanut butter (I used PB and Co. dark chocolate peanut butter)
8. 2/3 cup milk chocolate chips.

Directions
1. Whip butter and brown sugar together.
2. Add in 1 cup of flour, mix well, then add in condensed milk, mix well and finally add in other cup of flour.
3. Add Vanilla and combine.
4. Fold in chocolate chips.
5. Line 9x9 baking dish with parchment paper.
6. Pour in cookie dough, cover, and place in refrigerator for 2 hours.
7. Before taking out cookie dough, melt peanut butter and remaining chocolate chips in microwave (I make sure I stir every 10 seconds).
8. Pour peanut butter mixture over cookie dough and place in fridge for an additional hour.

Sizzling garlic shrimp

2013-07-08T18:12:00.001-07:00

My husband loves shrimp, I love all seafood! I love that shrimp is so easy to prepare and you can pair any side with it. I usually do a side of rice and a steamed veggie. And now that I planted an herb garden I was able to use some fresh parsley!

Ingredients:

1. 1 pound shrimp

2. 3 tablespoons olive oil

3. 4 cloves garlic, finely minced

4. 1 teaspoon lemon juice

5. 2 tablespoons parsley, finely chopped

6. 1 teaspoon red pepper flakes

Directions:

1. Heat olive oil over medium heat.

2. Add garlic and chili peppers and sauté for 1 minute or until brown.

3. Add shrimp and turn heat to high.

4. Once shrimp is pink, add in lemon juice and cook for an additional minute.

5. Sprinkle with parsley prior to serving.

Creme brûlée baked French toast

2013-07-08T17:47:00.001-07:00

I've been home with strep, so I actually have time to get into the kitchen. After a long weekend of unhealthy eating I really wanted to get back into some better eating habits, but I was cruising Pinterest this morning and knew I had all these ingredients so I popped this in the oven!

Ingredients:

1. 4-5 slices of bread (at least I used whole wheat bread)

2. 2 tablespoons creme brûlée coffee creamer (you can use half an half)

3. 1/4 teaspoon Vanilla

4. 4 eggs

5. Cinnamon sugar mixture (you can use just cinnamon if you desire).

Directions:

1. Combine eggs, creamer, vanilla in mixing bowl, mixing well. Set oven to broil.

2. Slice bread into strips and cover each side with above mixture.

3. Spray sheet with Pam, or similar. Place strips on cookie sheet and sprinkle with cinnamon sugar mixture.

4. Broil for 2-3 minutes (watch closely) or until bread is lightly brown.

5. Flip strips of bread and sprinkle with cinnamon sugar mixture. Broil for additional 2-3 minutes.

6. Serve with syrup and butter if you desire.

Kahlua Fruit Dip

2013-06-30T19:25:00.003-07:00

I heart summer. I have been on a clean eating kick and am therefore not blogging much anymore. My meals are not extravagant, they are very sporadic and I have been running 2 times a day, lifting most days, and haven't felt the desire to cook sweets or a big meal. Did I mention I'm only cooking for myself since my wonderful husband spends the weekdays up at the farm. So he is home, and I thought I would make him one of his favorite treats. I have blogged this before, but it. is. so. good! So here it is again, my favorite fruit dip. EVER.

Ingredients:
1. 8 ounces cream cheese (I used whipped)
2. 1/2 cup brown sugar
3. 1/2 cup low fat sour cream
4. 2 teaspoons vanilla
5. 1/4 cup Kahlua
6. 1 cup frozen whipped topping, thawed
7. Fruit of your choice (my favorites are strawberries and apples)

Directions:
1. Combine cream cheese and brown sugar until smooth.
2. Add in sour cream, vanilla and Kahlua.
3. Fold in whipped topping.
4. Place in fridge for 2-3 hours.

Mediterranean Quinoa Salad

2013-05-29T11:19:00.002-07:00

Going back to my Wildtree Roots... here is one of my favorite salads I have tried yet. I have totally switched to healthier eating and not making gourmet meals like I used to. Don't get me wrong, I do indulge every now and again! This makes enough for a family of four to have a salad for dinner and then some! It is really yummy, but you should try it for yourself!

1. 1/2 cup water
2. 1/4 cup Quinoa
3. 2 teaspoon Opa! Greek Seasoning (Wildtree)
4. 1/2 cup roasted red pppers
5. 1/2 cup diced artichoke hearts
6. 1/4 cup diced kalamata olives
7. 1/4 cup diced chickpeas
8. 1 cup chopped romaine lettuce
9. 1 tablespoon grapeseed oil (you can use olive oil)
10. 1 tablespoon sherry vinegar

Directions:
1. Combine water and quinoa in sauce pan and simmer for 15 minutes.
2. Mix in grapeseed oil and vinegar to quinoa and greek seasoning. Add to bottom of bowl.
3. Layer remaining ingredients. (This was originally made for mason jar meal)
4. Mix well before serving.

Baked Ravioli

2013-04-23T18:29:00.003-07:00

I am a spaghetti fan, but I figured I would twist things around and go for a different Italian food tonight. Pasta is my weakness, I must admit, really most of the food I make has pasta in it some way or another. Ravs haven't always been my favorite, but they have grown on me like tortellini. This was super easy to whip up and as I am typing this I am still drooling over its goodness.

Ingredients:
1. 1 large can dice tomatoes
2. 1 large can crushed tomatoes
3. 1 onion, chopped
4. 4 cloves garlic, minced
5. 2 tablespoons olive oil
6. 1 package frozen ravioli, your choice (I always use three cheese).
7. 2 cups Italian cheese mix
8. 3 teaspoons favorite Italian seasoning (you can even mix and match if you want)

Directions:
1. Cook ravioli according to instructions.
2. In large saucepan, add garlic and onion to hot oil. Cook for about 5 minutes, or until soft. You will want to preheat oven to 425 at this point.
3. Add in tomatoes and Italian seasoning and let simmer for 20 minutes.
4. Once ravioli has cooked, rinse and mix in with simmered tomato mixture.

5. Pour into 9x13 pan and add cheese to top.
6. Cook for 20 minutes, or until golden brown.
7. Let cool for 10 minutes prior to serving.

Red Pepper and Tuna Pasta

2013-04-22T15:46:00.000-07:00

Thanks to Budget Bytes for this scrumptious, cheap, and easy dinner. My husband has been gone all weekend and since I've been cooking up a storm, what was one more dish to whip up so he can have a hot dinner when he travels back to all this snow. The best part was that I didn't have to go to the grocery store for any of these items, basically they are all pantry staples. Except maybe for the parsley, but I always have some extra frozen (did you know you can make sure you don't waste any fresh herbs by chopping them up and freezing them).

Ingredients:
1. Pasta of your choice
2. 1/4 bundle of parsely
3. 4 cloves of garlic, pressed
4. 2 cans tuna fish
5. Crushed red pepper, to taste
6. Pepper, to taste

Directions:
1. Cook pasta according to package directions.
2. In separate skillet, add garlic to pan with 4 tablespoons of olive oil.
3. Once garlic has slightly browned, add red pepper, 2 cups of water from pasta, and parsley.
4. Once pasta has cooked, strain and add to skillet. Simmer until all water has evaporated from skillet.
5. Add tuna fish and mix well.
6. Top with red pepper, pepper and parsley. Serve warm.

Cookie Dough Dip

2013-04-21T15:44:00.002-07:00

Sunday has come to be my cooking day for the week. This is something I threw together while the sausage and burger were cooking for another recipe. For the most part I just threw everything in the mix master and came back to it when I was ready. It tastes fantastic on graham crackers, I am thinking some of those nilla cookies would be wonderful to dip it in too.

Ingredients:
1. 8 oz whipped cream cheese
2. 1/2 cup butter, softened
3. 1 cup powdered sugar
4. 1 tablespoon vanilla
5. 1 cup chocolate chips
6. 1 cup butterscotch chips

Directions:
1. Mix cream cheese and butter together until smooth.
2. Add in remaining ingredients
3. Refrigerate for 1 hour prior to serving.

Healthy Blueberry Pancakes

2013-04-14T09:45:00.000-07:00

Good thing my husband was gone this weekend, he isn't as health conscious as I am trying to be. These pancakes were by far the best I have ever tried. They were so moist and I did not feel guilty having an extra half of one. This recipe makes about 4 pancakes. I topped with some Wildtree Blueberry Syrup and I know I will be making these again, maybe even ahead of time so I can have some "to go" before work days.

Ingredients:
1. 1 cup quick oats
2. 1/2 cup Fat free cottage cheese
3. 1 teaspoon pure vanilla
4. 2 large eggs
5. 1 cup Fruit of your choice (try strawberries or raspberries)

Directions:
1. Mix oats, cottage cheese, vanilla and eggs until well combined.
2. Fold in fruit of your choice.
3. Use 1/2 cup to scoop batter onto griddle.
4. I cooked each side for 3 minutes at 375.
5. Top with favorite fruit syrup and enjoy.

Favorite Fruit Dip

2013-04-13T18:34:00.002-07:00

I love fruit, I love making it extra special by adding some yogurt dip or sweet fruit dip to a couple pieces. This recipe being the latter, oh yum, I have brought this to BBQs before and am always asked for the recipe. This is so easy to whip together as well. Make it once and this will be your "go to" fruit dip for any occasion.

Ingredients:
1. 8 ounces cream cheese (I used whipped)
2. 1/2 cup brown sugar
3. 1/2 cup low fat sour cream
4. 2 teaspoons vanilla
5. 1/4 cup Kahlua
6. 1 cup frozen whipped topping, thawed
7. Fruit of your choice (my favorites are strawberries and apples)

Directions:
1. Combine cream cheese and brown sugar until smooth.
2. Add in sour cream, vanilla and Kahlua.
3. Fold in whipped topping.
4. Place in fridge for 2-3 hours.

Crock Pot Enchiladas

2013-04-11T18:36:00.000-07:00

Today I took the day off to have a "me" day, this included some cooking. I was busy cooking up some desserts, and preparing food for next week, so I made this up and threw it in the crock pot for dinner tonight. My husband said this was "very good" and that it may even "be better than regular enchiladas."
I love the crock pot, and really love anything that is simple to make.

Ingredients:
1. 1 pound beef
2. 1 small onion, diced
3. 1 can Rotel tomatoes
4. 2 cloves garlic, pressed
5. small whole wheat tortillas
6. 1 can pinto beans
7. 1 teaspoon chili powder
8. 1/2 teaspoon cumin
9. 1/4 teaspoon garlic powder
10. 1 can favorite enchilada sauce
11. 2 cups shredded cheese of your choice

Directions:
1. Brown onion in skillet for 2 minutes, then add beef an cook until brown.
2. Add garlic and saute

for another 2 minutes.
3. Add in beans, tomatoes, chili powder, cumin and garlic powder.
4. Place 2 tortillas on bottom of crock pot. Layer beef mixture on top. Add cheese on top of this.
5. Repeat this until you have three layers.
6. Pour enchilada sauce on top.
7. Cook 2 hours on low, or until bubbling.

Tips: This recipe is easy to turn into a freezer meal by preparing the beef ahead of time and stopping after step 3. Defrost beef when ready to eat and finish instructions.

Heavenly Greek Yogurt Fruit Dip

2013-04-03T19:04:00.002-07:00

Yet another Pinterest find. I have been trying to find healthier snacks instead of Snickers Bars and Coke for my 3:00 sweet kick at work. Today I took apples and this dip to work and I still have some left for tomorrow... I am thinking I'll try some strawberries with it. But here we go.

Ingredients:
1. 3/4 cup Greek Yogurt (either French Vanilla or Plain)
2. 1 tablespoon honey
3. 2 tablespoons peanut butter
4. 1 teaspoon cinnamon

Directions
1. Mix all the above together well and pick some fruit to dip it in!

Pretty Simple!

Jalapeno Cheese Dip

2013-03-28T17:04:00.001-07:00

My husband could eat a jar of jalapenos in a sitting. Literally. He is one of the biggest basketball fans I have ever met. The March Madness Tournament is a special time of the year for us since that is sorta how we started dating. Did I mention he loves chips too? But enough about us. Its another night of basketball on TV and so I figured I'd whip this up while we were eating dinner so he could have something to snack on while he was watching a couple games. It was so incredibly easy and yummy to boot! Sometimes Pinterest finds are exceptionally perfect.

Ingredients:
1. 1 8 oz block cream cheese
2. 1/2 cup cheddar cheese
3. 1/2 cup mayo
4. 1/2 cup Parmesan cheese
5. 1 jar jalapenos (less if you don't want it so spicy)
6. 1/4 cup Parmesan cheese
7. 1/4 cup bread crumbs

Directions
1. Mix cream cheese, cheddar cheese, mayo, 1/2 cup Parmesan cheese and jalapenos together until well combined.
2. Preheat oven to 350.
3. Mix remaining parmesan cheese and bread crumbs together.
4. Pour jalapeno mixture into baking dish and cover with bread crumb mixture.
5. Bake for 25 minutes or until sides are browned.
6. Serve with bread or tortilla chips.

Bubble Up Pizza

2013-03-25T18:54:00.002-07:00

My mom used to make this all the time when we were growing up. She loved it because it was a quick meal. My brother and I loved it because it was super delicious. Now I love it because it is very easy to make and its still just as tasty. The better thing is that you can even customize it to what your family feels like eating that night.

Ingredients:
1. 2 cans butter flavored refrigerated biscuits
2. 1 24 ounce jar favorite spaghetti sauce
3. 1 tablespoon your favorite Italian seasoning
4. 1 1/2 cups Italian Cheese Mix (divided)
5. Toppings of choice: I like to use pepperoni and black olives.

Directions:
1. Cut all biscuts into quarters and throw into large mixing bowl.
2. Add in spaghetti sauce and mix well.
3. Add Italian seasoning, cheese and toppings and mix well.
4. Preheat oven to 350.
5. Throw mixture into greased 9x13 pan and cook for 30 minutes or until biscuits are done.

Creamy Avocado Pasta Salad

2013-03-24T15:10:00.001-07:00

I like to augment my lunch with a side of pasta salad. Occasionally, I snack on pasta salad too, as long as it has some nutritional value to it. My mom has been making this pasta salad for a number of years, and I just love it. The secret is definitely in the creamy dressing. I make this on a Sunday and can eat it for a week. It's also a hit at pot lucks and BBQs.

Ingredients:
1. 1/2 pack pasta of your choice
2. 1/2 cup mayonaise
3. 1/2 cup cherry tomatoes, sliced
4. 1 teaspoon garlic pepper
5. 1 teaspoon dill mix
6. 1/2 teaspoon white pepper
7. 2 tablespoons lemon juice
8. 1 sliced avocado
9. 10 pieces bacon, chopped (I use bacon bits when I am in a time crunch).

Directions:
1. Boil pasta according to box instructions.
2. Combine mayo, lemon juice, seasonings in small bowl.
3. Combine avocado and tomatoes, then add dressing made in step 2 to mixture. You can add bacon at this point too.
4. Drain pasta and rinse with cold water.
5. Combine pasta with dressing. If you haven't added the bacon add it here.
6. Place in the refrigerator for at least 1 hour before serving.

Side Dish: Creamed corn

2013-03-24T14:31:00.001-07:00

This is my favorite way to make creamed corn. It is tasty and leftovers don't stay in the fridge long. This can be heated up quickly and it is so delicious that those picky eaters in your house won't mind getting those veggies in their stomach. I always add different seasonings to the top for variety. My favorites include red pepper flakes, garlic pepper, and Italian seasoning.

Ingredients:
1. 1 pound corn
2. 4 ounces cream cheese
3. 1/2 tablespoon butter
4. Seasoning of your choice

Directions:

1. Combine corn, cream cheese and butter in microwaveable dish. Microwave in 30 second increments until cream cheese and butter have softened. (This usually takes about a minute and a half if your corn is thawed). Make sure you are stirring every 30 seconds.
2. Combine well and add seasoning of your choice, to taste.

Cincinnati Chili!

2013-03-19T20:11:00.002-07:00

Another family favorite. I make this as a freezer meal (I freeze the sauce and just whip it out the morning of and let it thaw). I think the secret to the perfect plate of chili is lots and lots of cheese! I promise you won't be disappointed with this alternative to spaghetti!

Ingredients:
1. 1 pound of ground beef (I have been using ground turkey lately)
2. 1 package whole wheat spaghetti
3. 1 tablespoon Worcestershire Sauce
4. 1 tablespoon cider vinegar
5. 1 teaspoon chili powder
6. 1 teaspoon all spice
7. 1/2 teaspoon salt
8. 1/2 teaspoon red (cayenne) pepper
9. 1 teaspoon ground cumen
10. 1 teaspoon cinnamon
11. 1 can (15 ounces) tomato sauce
12. 1/2 cup water
13. 2 cloves garlic, minced
14. 1 large onion, chopped

Directions:
1. Partially cook hamburger, garlic and chili powder in saute.
2. Add all other ingredients except pasta into pan and simmer for 90 minutes.
3. Cook spaghetti as directed on package.
4. Add sauce on top of pasta.
5. Cover with lots and lots of cheese (and chopped onions if desired).

Sloppy Joe Pasta Bake

2013-03-14T18:15:00.000-07:00

I love sloppy joes, but we don't buy hamburger buns often enough for me to be able to just whip them up and serve them as a throw together meal. So awhile ago, I came up with this scrumptious casserole that you can pretty much throw together with some pantry staples. I really love the flavor in this recipe and I love that it is very simple to throw together, and that you can make it into a freezer meal!

Ingredients:
1. 1 medium onion, minced
2. 1 tablespoon grapeseed or olive oil
3. 1 pound hamburger
4. 1 package sloppy joe mix
5. 1 tablespoon brown sugar
6. 1 can tomato puree
7. 1 cup water
8. Pasta of choice (I usually use macaroni)
9. 3 cups cheese of your choice (I usually use cheddar - really whatever I have lying around works too).

Directions
1. Brown onion in oil for 3 minutes, then add hamburger to skillet and brown.
2. Once hamburger is cooked, add in sloppy joe mix, brown sugar, water, and tomato puree and bring to simmer.
3. Preheat oven to 400.
4. In separate pan, partially cook pasta (I usually cook about half way). Then drain.
5. Combine hamburger mixture and pasta (if you are going to use this as a freezer meal, this is where I would pour half of contents into freezer container).
6. Cook for 40 minutes at 400, covered.
7. Remove from oven and add cheese to top. Place uncovered back in oven until cheese has melted.

Crock Pot: Cheddar Beer Chicken

2013-03-03T15:39:00.002-08:00

I cannot tell you how wonderful this dish made our house smell this afternoon! It was very simple to throw together and personally I am sure this will make its way into the normal food rotation in our house. I am excited to try this recipe with other types of beer, I am thinking a Blue Moon would make it just perfect with the cheddar cheese soup!

Ingredients:
1. 16 ounces diced red potatoes, washed
2. 1 diced green pepper
3. 1/2 large onion, diced
4. 3-4 chicken breasts
5. Pepper, to taste
6. 1 can cheddar cheese soup
7. 3/4 cups bacon bits
8. 3/4 cups beer of your choice

Directions
1. Put potatoes, onion and pepper onto bottom of crock pot.

2. Season both sides of chicken with pepper, and place on top of vegetables.
3. Combine soup, bacon and beer into small bowl and mix well.
4. Pour on top of chicken.
5. Cook on low for 4.5 hours or until chicken is well cooked.

Skillet Lasagna

2013-03-03T13:33:00.002-08:00

I always ask my husband if he wants me to put leftovers in the freezer or the fridge, he always says the fridge, but I made sure to make double the recipe this time so we could have some frozen. What a great meal, its like hamburger helper lasagna meal, but so much healthier! Pretty easy to throw together too.

Ingredients:
1. 28 oz diced tomatoes
2. 1 tablespoon olive oil
3. 1 large onion, diced
4. 4 cloves garlic, minced
5. 1 pound hamburger
6. lasagna noodles, broken into 2 inch squares (I used about 10)
7. 8 oz tomato sauce
8. 1 cup ricotta cheese
9. pepper
10. 3/4 cup Parmesan cheese
11. 2 cups chicken broth
12. 1/8 teaspoon pepper flakes

13. Basil to taste

Directions:
1. Pour oil into large skillet pan. Add garlic and onion and cook until they begin to brown (about 5 min).
2. Add pepper flakes and cook for an additional 1 minute.
3. Add meat and cook until browned.
4. Scatter pasta onto meat, but do not stir.
5. Add tomatoes and chicken broth to top of pasta. Cover and bring to a simmer. Reduce heat and cook for about 20 minutes or until pasta is tender.
6. Take off heat and add cheeses and let stand for an additional 5 minutes.
7. Add an additional sprinkle of parmesan cheese and top with basil.

Buffalo Chicken Dump Bread

2013-02-28T18:38:00.004-08:00

Tonight was one of those nights I had chicken thawed in the fridge, a hungry husband and absolutely no ambition to cook. I have made something similar to this in the past, so I figured I'd throw some ingredients together that I had in the fridge and wing this. Now I didn't have crescent rolls so I used a refrigerated pizza crust. I would have done more of a taco ring style if I had those. But, I came up with this and it was a hit! Easy throw together comfort food at its best!

Ingredients:
1. 8 ounces cream cheese
2. 1/4 cup ranch dressing
3. 1/4-1/2 cup hot sauce (depending how hot you want things)
4. 1 refrigerated pizza crust
5. 3 chicken breasts shredded (or you can use canned chicken).
6. 2-3 cups cheese of your choice (once again, depending how much cheese you like)

Directions:
1. Combine cream cheese, ranch dressing, hot sauce and chicken until well combined.
2. Preheat oven to 375.
3. Spread pizza crust out on baking sheet.
4. Layer chicken mixture onto center of pizza crust, leaving plenty of room around the edges.
5. Top with cheese.
6. Fold all the edges towards the middle until cheese and chicken mixture are covered with dough.
7. Bake for 15 minutes.
8. Don't forget some extra ranch dressing for dipping!

Freezer Meal: Cheesy Enchilada Casserole

2013-02-17T08:56:00.001-08:00

This was part of our day of freezer meals we made back in September. I love the taste of enchiladas, but I hate rolling them up, this is a wonderful alternative because you get the amazing taste of enchiladas without the extra work. My husband ate this up, next time I have a freezer meal day, I will be making more than one pan of these - more like 3 or 4. The original recipe is below. I put everything together and stopped at the baking step. I did not add the top layer of cheese until 10 minutes were left for baking.

Ingredients:
1. 1 pound hamburger
2. 1 large onion, finely chopped
3. 1 can black beans, rinsed and drained
4. 1/4 cup Italian salad dressing
5. 2 tablespoons Taco seasoning (I use Wildtree brand)
6. 1/4 teaspoon ground cumin
7. 6 flour tortillas
8. 1 small can drained corn
9. 3/4 cup sour cream (I used light)
10. 2 cups shredded Mexican cheese (or whatever kind you like best)
11. 1 tomato, chopped
12. 1/4 cup fresh cilantro
13. 2 1/2 cups salsa

Directions
1. Cook beef and onion in large pan, until no longer pink and then drain. (when I do my freezer meals, I always add garlic into the large pan of beef I make - it gives everything amazing flavor).
2. Stir in salsa, corn, beans, dressing, sour cream, taco seasoning and cumin.
3. Layer bottom of baking pan with beef mixture and sprinkle with some cheese (I did add this cheese).
4. Add tortilla to top of cheese. Repeat this until you have filled the entire baking dish. Add remaining cheese to top.
5. Cover and bake at 400 for 25 minutes.
6. Top with tomato and cilantro, I added even more cheese.

Tomato Parmesan Soup

2013-02-16T13:19:00.000-08:00

This was one of the first home made soups I learned how to make. I always forget about it, but I don't know why because it is so amazing. I usually limit myself to a helping of whatever I make for the night, but not this time I had three servings. Then took it again for lunch the next day. I doubled the recipe this time because it actually freezes quite well.

Ingredients
1. 2 cans of diced tomatoes (do not drain)
2. 2 tablespoons olive oil or grapeseed oil (I used butter flavored)
3. 1 cup diced celery
4. 1 cup finely cut carrots
5. 1 cup finely diced yellow onion
6. 4 cups chicken broth
7. 2 cups parmesan cheese
8. 1 teaspoon oregeno
9. 1 tablespoon thyme
10. 1 tablespoon basil
11. 1/2 cup butter (unsalted)
12. 2 cups milk, warmed (I use half and half to make it more creamy, but you can use skim milk to make it "skinny" soup)
13. 1/2 cup flour

Directions
1. In 4 quart soup crock, warm oil and sautee carrots, celery and onion for 5 minutes
2. Add in oregeno, thyme, basil, chicken broth and tomatoes. Bring to boil and let simmer for 15 minutes.
3. While soup simmers, melt butter over low heat. Once melted, add flour and mix well for 5 minutes.
4. Then, stir in 1 cup of hot soup slowly.
5. Add 3 more cups until smooth.
6. Add everything back into large pot.
7. Simmer until soup begins to thicken and add cheese.
8. Stir in warmed half and half. Simmer for 20 minutes.