Italian Summer Veggie Soup

Italian Summer Veggie Soup

Oh this soup. I love this Italian summer vegetable soup. Hands down the best soup I’ve ever made up totally on the fly with ingredients I managed to scrounge up from the pantry and fridge. It helped that we had a few veggies leftover from our recent farmers market haul…

On another note, why is soup so darn difficult to photograph well? I have yet to meet a photogenic soup, and this one is no exception…but the flavor you guys. This soup is bursting with fresh, veggie flavor. It manages to be both light and hearty all at the same time. From the first spoonful, I was hooked. We will definitely be adding this to the collection of favorite recipes.

Ingredients:

  • 1 box & 1 can beef broth
  • 1.5 cups water
  • 1 tsp onion powder (could sub for some fresh, chopped onion)
  • 4 cloves minced garlic
  • 1/2 tsp oregano
  • fresh ground black pepper
  • 1/2 can cannellini beans (white kidney beans), drained & rinsed
  • 1 large tomato diced
  • roasted veggies (I roasted some eggplant and zucchini with garlic, olive oil, salt and pepper)
  • 1 cup ditalini pasta
  • 1/3 cup shredded parmesan
  • parmesan rind (optional, but gives some nice added flavor)

Directions:

  1. Roast veggies and set aside.
  2. Combine all ingredients except for the pasta in large pot (I love to use our dutch oven for soups) and bring to medium-high heat. Let cook for 15-20 minutes.
  3. Add pasta and continue cooking soup until pasta is al dente.
  4. Remove Parmesan rind.
  5. Serve it up and let cool for a few minutes before entering soup heaven.

Meal Planning Monday – July 11-17

I’ve been sharing our weekly meal plans from time to time on the Moore Cookin’ Instagram, but it finally dawned on me that I should be sharing them on here too. I’ve been inspired by too many other food bloggers meal plans to not share. You never know when your little old meal plan of family favorites could save someone from their very own dinner rut.

I used to think that meal planning looked like too much work and that it would take all of the fun out of cooking if I had a plan laid out. Over months of meal planning for a couple of weeks and then falling off the wagon — off and on and off and on again, I can definitively say that I love meal planning!

The work you put into it is totally worth it and I love not having to rack my brain to figure out something to make for dinner when it’s a half hour before we’re supposed to be eating, I’m exhausted after a full day’s work and my almost 2 year old is throwing a tantrum or trying to climb the kitchen table again. In those moments I just want to give up and say “That’s it! Chicken nuggets for all!”. Meal planning makes for far fewer of those nights and I am all for that!

Even if you don’t stick to making each meal the night that you planned, at the very least you have 5-7 options for dinner and all of the groceries to make those dishes sitting in your pantry and fridge. You won’t be left staring at fridge or pantry of randomness with no clue what you could possibly make.

If you’re worried about things getting boring, leave a day open without a meal and mind. A meal plan has to be flexible. I often leave Saturday open so that I can pick up whatever we decide to make at the store that day. It’s also nice to not have to worry about leftovers, so Saturday nights tend to work best for us. Just do what works best for you.

And finally, on to this week’s meal plan…

Meal Planning Monday 7.11.16

  • Monday: Grilled chicken with garlic mashed potatoes and green beans
  • Tuesday: Chicken Tortilla Soup
    • Planning to make our own take on this 30-minute chicken tortilla soup recipe and hopefully post here on the blog this week
  • Wednesday: Eggplant Pizzas with spinach salad
    • Inspired by this baked eggplant recipe
  • Thursday: Tacos with Spanish rice
  • Friday: Going out to dinner at Chuy’s Tex-Mex to celebrate closing on the new house! YAY!!
  • Saturday: Bruschetta Pasta
    • Making our own creation for this one. Stay tuned to see if it makes it on the blog!
  • Sunday: Homemade Corn Dogs
    • Inspired by these from Farmhouse Rules

 

Happy Meal Planning everyone! What’s on your menu this week? I’d love to hear what you have planned or what meal planning resources you can’t live without. Leave a comment below!

Honey Lime Chicken Enchiladas

honey lime chicken enchiladas

You guys…these honey lime chicken enchiladas are the bomb. Yes they are so good that they actually made me say “the bomb.” The hubby absolutely loves this dish and requests it any time I’m even entertaining the idea of making enchiladas. They are a little messy, but really easy to throw together and SO worth it!

These honey lime chicken enchiladas are the perfect sweet and savory combo with just a tiny kick of spice. Give these a try and let us know what you think!

Ingredients:

Marinade for Chicken

  • 6 Tbs. honey
  • 5 Tbs. fresh lime juice
  • 1/2 Tbs. chili powder
  • 1/2 tsp. garlic powder (or 1-2 cloves fresh, minced garlic)
  • salt & pepper

For the Enchiladas

  • 10-12 small flour tortillas
  • 1 lb. cooked & shredded chicken breasts (we often use leftover rotisserie chicken)
  • shredded Cheddar & Monterrey Jack cheese
  • 2 cans green enchilada sauce (approx. 16-20 oz)
  • 1 cup heavy cream (or half & half)
  • 1 cup cooked corn

Directions:

  1. Preheat oven to 350 degrees.
  2. Place shredded cooked chicken in a medium size bowl or gallon size Ziploc bag. Mix the marinade ingredients together and pour over chicken. Refrigerate for at least 45 min to an hour. (We often refrigerate for several hours. The longer it marinates, the more flavorful the enchilada filling will be.)
  3. In a bowl combine the green enchilada sauce with the cream.
  4. Spray a 9×13 Pyrex or casserole dish with nonstick cooking spray.
  5. Dip each tortilla in the bowl of enchilada sauce one at a time to coat.
  6. Set aside each and fill with a little shredded cheese, marinated chicken, and a sprinkle of corn. Roll up each tortilla and place seam-side down in the baking pan.
  7. Pour leftover enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle top with more shredded cheese.
  8. Bake at 350 degrees for 30-35 minutes until cheese is bubbly and edges of tortillas are crisp/golden brown.

honey lime chicken enchiladas