Pinto Bean and Vegetable Soup

This recipe is budget-friendly, nutritious, and perfect for a family meal.

Pinto Bean and Vegetable Soup

Ingredients:

• 2 cups dried pinto beans, soaked overnight (or use canned beans for a quicker option)
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups chopped spinach or kale
• Juice of 1 lime
• Optional toppings: chopped cilantro, sour cream, grated cheese, avocado slices

Instructions:

1. Prepare the beans (if using dried): Drain and rinse the soaked pinto beans. Place them in a large pot and cover them with water. Bring to a boil, then reduce the heat to a simmer and cook for about 45 minutes to 1 hour, or until the beans are tender. Drain and set aside.

2. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.

3. Add garlic and spices: Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for an additional 1-2 minutes, until fragrant.

4. Combine ingredients: Add the diced tomatoes (with their juices), cooked pinto beans, and vegetable or chicken broth to the pot. Stir well to combine.

5. Simmer: Bring the soup to a simmer and let it cook for about 20-25 minutes, allowing the flavors to meld together.

6. Add greens and lime juice: Stir in the chopped spinach or kale and lime juice. Cook for an additional 5 minutes, or until the greens are wilted.

7. Season and serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with chopped cilantro, a dollop of sour cream, grated cheese, and avocado slices if desired.

Enjoy your warm and comforting Pinto Bean and Vegetable Soup! It's a nutritious and satisfying meal that's perfect for chilly evenings and family gatherings.

Classic Cheesy Baked Ziti

Classic Cheesy Baked Ziti

Ingredients:

• 1 pound (450g) ziti pasta (or any other short pasta shape)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or olive oil.

2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the ziti according to the package instructions until al dente. Drain and set aside.

3. Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

4. Add the tomatoes and spices: Stir in the crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.

5. Combine pasta and sauce: In the prepared baking dish, combine the cooked ziti with the tomato sauce. Mix well to ensure the pasta is evenly coated with the sauce.

6. Add cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Then, sprinkle the grated Parmesan cheese on top of the mozzarella.

7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

8. Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh basil leaves if desired. Serve hot and enjoy your delicious cheesy baked ziti!

This Cheesy Baked Ziti is a comforting and satisfying meal that's perfect for a weekend family dinner. You can also add cooked ground beef or sausage to the sauce for extra flavor if desired. 

Fruity Yogurt Bark

Ingredients:

• 2 cups plain Greek yogurt
• 2 tablespoons honey or maple syrup (optional, for sweetness)
• 1 teaspoon vanilla extract (optional)
• Assorted fresh fruits (such as strawberries, blueberries, kiwi, and mango), thinly sliced or chopped
• 1/4 cup granola or crushed cereal (optional, for added texture)
• 2 tablespoons dark chocolate chips or chopped dark chocolate (optional, for extra indulgence)

Instructions:

1. Prepare the Yogurt Mixture: In a mixing bowl, combine the plain Greek yogurt with honey or maple syrup (if using) and vanilla extract (if using). Stir until well combined. Adjust sweetness to taste.

2. Line a Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat.

3. Spread the Yogurt Mixture: Pour the yogurt mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangular shape, about 1/4 inch thick.

4. Add Fruit and Toppings: Arrange the thinly sliced or chopped fresh fruits on top of the yogurt mixture. Scatter granola or crushed cereal over the fruits for added texture. Sprinkle dark chocolate chips or chopped dark chocolate on top for extra indulgence.

5. Freeze: Place the baking sheet in the freezer and freeze for at least 2-3 hours, or until the yogurt bark is completely frozen and firm.

6. Break into Pieces: Once frozen, remove the baking sheet from the freezer. Use a sharp knife to gently break the yogurt bark into bite-sized pieces or irregular shards.

7. Serve and Enjoy: Transfer the fruity yogurt bark pieces to a serving plate or platter. Serve immediately as a refreshing and nutritious dessert or snack option.

Notes:

• Feel free to get creative with the fruits and toppings based on what's in season or available. You can also add shredded coconut, chopped nuts, or dried fruit for additional flavor and texture.
• Store any leftover yogurt bark in an airtight container in the freezer for up to 1-2 weeks. Enjoy straight from the freezer as a cool and satisfying treat.

Baked Macaroni and Cheese Muffins with Hidden Veggies

Baked Macaroni and Cheese Muffins with Hidden Veggies

Ingredients:

• 2 cups uncooked macaroni pasta
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 eggs
• 1 cup mixed finely chopped vegetables (carrots, broccoli, and spinach work well)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Cooking spray or muffin liners

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.

2. Cook the Macaroni: Cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.

3. Prepare the Cheese Mixture: In a large mixing bowl, combine cooked macaroni, shredded cheddar cheese, grated Parmesan cheese, milk, eggs, chopped vegetables, garlic powder, salt, and pepper. Mix until well combined.

4. Fill the Muffin Tin: Spoon the macaroni and cheese mixture evenly into the prepared muffin tin, filling each cup to the top.

5. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the macaroni and cheese muffins are set and golden brown on top.

6. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before carefully removing them. Serve warm as a delicious and portable meal or snack option.

Notes:

• These macaroni and cheese muffins are a great way to sneak in extra vegetables for picky eaters.
• You can customize the recipe by adding different types of cheese or additional seasonings to suit your taste preferences.
• Leftover muffins can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.