Soup’s On: Cuisinart Covered Casserole Winner

by The Meal Makeover Moms on February 5th, 2010

Today is the day we announce the winner of our Cuisinart 5-Quart Covered Casserole (drum roll please). To enter, we asked you to share your family’s favorite soup recipe, and the response was overwhelming. In fact, between our blog and Facebook fan page, we had 241 entries. So what sorts of soups do families like? Well, the sky is pretty much the limit in terms of what you told us, but certain soup recipes rose to the top: hamburger soup, taco soup, potato soup, pasta e fagioli, chicken noodle, cream of broccoli, and sausage & kale.

Using a website called, Random.org, we chose our winner: Christi C., a mom of two from Grand Rapids, MI. Congratulations! Here’s what she wrote on our Facebook wall: “Our favorite soup is just a simple chicken noodle. Start by sauteing your veggies (onion, carrots, and celery for us). Add stock, a bunch of spices (basil, oregano, thyme), add diced raw chicken, and boil until done. Make noodles (I’m now addicted to the Barilla plus rotini ones) separately and then add. Oh so good.” Christi adapted her recipe from Quick & Easy Chicken Noodle Soup on AllRecipes.com.

Reading through your comments made us hungry, and in the case of this post from Micaela from the blog, Striving Bean, made us laugh: “Check out one of my favorite jokes from the movie, Dumb & Dumber — Q: What’s the soup du jour? A: It’s the soup of the day.”

Here’s a few other favorites, along with website links, to round out your family’s soup repertoire:

Britta:  “I’ve been on a kale kick for the past couple of years, and thanks to the Meal Makeover Moms’ tips, I always try to add carrots or sweet potatoes to a dish for the beta carotene. It’s such an easy healthy habit!  The easiest way to share my kale soup recipe is to share the two epicurious recipes I’ve tried and played around with: Cannellini & Kale Ragout and Lentil, Kale & Sausage Soup. You can’t go wrong with any combo of these delicious ingredients!. Also, I suggest starting with fresh uncooked organic sausage that you crumble and brown (and drain fat) before adding everything else.”

Tammy:  “Pasta e fagioli soup is our family’s favorite. Using a combination of diced tomatoes, beans, fresh veggies, ground turkey, and whole wheat pasta, this recipe is quick, easy, and healthful.  My seven and four year old daughters gobble this one up each time, and I will often put it in their thermos for lunches later in the week.”

  • 1/2 pound ground turkey
  • 1 small onion, diced
  • 1 large carrot, julienned
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • Two 14-ounce cans diced tomatoes
  • One 15-ounce can red kidney beans
  • One 15-ounce can great northern beans
  • One 15-ounce can tomato sauce
  • 1 can low-sodium tomato soup
  • 1 tablespoon white vinegar
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 pound whole wheat rotini pasta

Brown ground turkey over medium heat. Add onion, carrots, celery, and garlic and saute for 10 minutes. Add remaining ingredients except pasta and simmer for 1 hour. Meanwhile, cook pasta according to package directions. Add to soup right before serving.

Janel from the blog, Eat Well with Janel, suggested we try her Mmmmmmmestrone Soup featuring Swiss chard, carrots, and lentils.  It looks delicious!

Thanks again for entering our giveaway and offering so many savory ideas. Visit our blog next week for news on a waffle iron giveaway!

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2 Comments | Filed Under Beans, Giveaways, Soups/Stews 

Podcast 89: Vegetarian Delights – Very Veggie Chili and Chocolate Caramel Tofu Pie

by The Meal Makeover Moms on January 13th, 2010

Meat-less meals are predicted to be all the rage this year due to consumer concerns over health, the environment, and the economy. With a renewed interest on vegetarian diets, we figured we’d jump on the bandwagon with some new vegetarian-inspired recipes … and a podcast. So for this week’s Cooking with the Moms, we cooked up a steaming hot Very Veggie Chili recipe made with carrots, corn kernels, black eye peas, and tofu, and we used a fabulous soy-based cheese, so the chili is super-low in saturated fat. We also created a sweet and delicious pie featuring, of all things, tofu!

Very Veggie Chili

Makes 6 Servings (1 generous cup per serving)

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 1 large carrot, cut into ¼-inch dice (about 1 cup)
  • 3 cloves garlic, minced
  • 2 to 3 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/8 teaspoon cayenne pepper, optional
  • One 28-ounce can crushed tomatoes
  • One 15-ounce can black eye peas, drained and rinsed (about 1 ¾ cups)
  • 1 cup all-natural vegetable broth
  • One 8-ounce package cubed super firm tofu (we like Nasoya), drained
  • 1 cup frozen corn kernels, thawed
  • One 7-ounce package Veggie Shreds Cheddar Flavor (we like Galaxy)
  • Kosher salt and freshly ground black pepper

1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onion and carrots and cook, stirring frequently, until softened, about 7 minutes.

2. Stir in the garlic, cumin, chili powder, and cayenne pepper as desired and cook an additional 2 minutes.

3. Add the crushed tomatoes, beans, broth, tofu, and corn and stir to combine. Cover and bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 30 minutes. Stir occasionally.

4. Remove the cover, add 1 cup of the cheese, and stir until the cheese melts. Season with salt and pepper to taste. Serve in individual bowls and top with the remaining cheese.

Nutrition Information per Serving: 320 calories, 9g fat (0.5g saturated), 680mg sodium, 39g carbohydrate, 10g fiber, 21g protein, 130% vitamin A, 25% vitamin C, 40% calcium, 30% iron

Print Recipe

For our next recipe, no one has to know it’s made with tofu, unless, of course, you choose to divulge that information. Janice’s girls and Liz’s boys request this dessert all the time … and they are all fully aware there is tofu in the recipe.

As you can see, we call for a prepared pie crust for this luscious yet light dessert. There are a few brands we like including Wholly Wholesome and Arrowhead Mills, and we just heard about another crust made by Heartland that we’re itching to try. You can certainly make your pie crust from scratch. For a healthier version, check out the crust we created for our Double Strawberry Smoothie Pie.

Silky Chocolate Caramel Pie

Makes 10 Servings

  • One package Dark Chocolate Silken Style Creations (we like Nasoya)
  • One 8-ounce package 30%-reduced-fat cream cheese
  • 3 tablespoons cornstarch
  • 2 tablespoons caramel sauce
  • One 9-inch prepared chocolate (or plain) Graham Cracker pie crust (look for an all-natural, trans fat-free brand)

1. Preheat oven to 325°F.

2. To make the filling, place the tofu, cream cheese, cornstarch, and caramel sauce in a large bowl, and use a hand mixer to combine until smooth and creamy (you can also use a food processor). Scrape down the sides as necessary.

3. Pour the tofu mixture into the pie crust. Bake for 1 hour until set. Remove from oven and cool at room temperature for about 30 minutes. Refrigerate for 2 hours, uncovered, until cooled completely. Slice and serve.

Tip: Serve with a small dollop of whipped cream, an extra drizzle of caramel sauce, and/or some fresh raspberries on top.

Nutrition Information per Serving: 210 calories, 8g fat, (4g saturated), 220mg sodium, 29g carbohydrate, 1g fiber, 4g protein

Print Recipe

If you have a favorite vegetarian or vegan recipe you’d like to share, or if you get a chance to try these new recipes, let us know what you think.

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16 Comments | Filed Under Beans, Desserts, Dinner, Lunch, Podcast, Soups/Stews, Vegetarian 

Broccoli, Bean & Cheddar Cheese Soup

by Liz on January 3rd, 2010

It snowed again in Boston today, and even though we’re just a few days into the new year, I’ve already lost count of the inches. After a morning of shoveling followed by a brisk walk through my neighborhood turned winter wonderland, I decided we could all use a steamy bowl of homemade soup.

Having returned late the night before from a family ski trip to New Hampshire, I didn’t have too many ingredients to work with. Luckily, the simple recipe I created — inspired by my 11-year old’s plea for broccoli soup (he loves the Cheesy Broccoli Soup recipe from our cookbook on page 116) and a recipe from Eating Well magazine for Broccoli, Cannellini Bean & Cheddar Soup, our meal was on the table in a matter of minutes.

Broccoli, Bean & Cheddar Cheese Soup

Makes 6 Servings (6 cups total)

The beans add a “creamy” consistency to the soup … along with fiber and antioxidants!

  • One 32-ounce container all-natural vegetable broth
  • One 16-ounce bag frozen chopped broccoli
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1 cup shredded reduced-fat Cheddar cheese (4 ounces)
  • Salt and freshly ground black pepper
  • Croutons, optional

1. Place the broth in a medium saucepan and bring it to a boil. Add the broccoli, beans, onion powder, garlic powder, and pepper, cover, and bring back to a boil. Reduce the heat and simmer until cooked, about 8 minutes.

2. Use an immersion blender to puree the soup or let cool slightly, transfer to a blender, and puree in batches (puree VERY WELL so there aren’t any lumps in the soup). Place the soup back in the saucepan over low heat. Add the cheese and stir until melted. Season with salt and pepper to taste, and top with croutons as desired.

Print Recipe

If I make this soup again, which I probably will, I may toss in a shredded carrot for a hint of sweetness and some extra nutrition. But then again, with two veggies already — broccoli and beans — this soup is already packed with great nutrition. As for my boys’ reaction, they said they’d definitely eat it again (which I consider a mealtime success).

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13 Comments | Filed Under Beans, Lunch, Soups/Stews, Vegetables, Vegetarian 

Podcast 76: Healthy Brunch Recipes … and it’s a Small World After All

by The Meal Makeover Moms on October 14th, 2009

Last week, Janice’s sister, Diane, was visiting from Portland, Oregon (lucky Diane). As we all sat around eating lunch, Diane told us about her two favorite recipes from The Moms’ Guide to Meal Makeovers: Mexican Lasagna and Easy Enchilada Casserole.

easy-enchilada-casserole

Nothing about that conversation was unusual until Liz’s cell phone rang an hour later.  On the other end was a fan of our cookbook who needed help.  After getting over the shock that she had actually gotten one of The Meal Makeover Moms on the phone, this mom of two shared how she just left her copy of The Moms’ Guide to Makeovers in her shopping cart after buying the ingredients for our Easy Enchilada Casserole. She needed us to fax or read her the recipe so she could make it for dinner! If that wasn’t strange enough, it turns out that she grew up in New Rochelle, NY … the same town where Liz grew up.  It’s a small world after all.

Since the Easy Enchilada Casserole recipe wasn’t on our website (not all of the recipes from the cookbook are on the site), we decided to add it under our Recipes section and to include it in this week’s Cooking with the Moms podcast on Brunch.  We really like this recipe because it’s perfect when you’re feeding a crowd, and it’s versatile — you can easily swap the meat-free crumbles for ground beef, chicken, or turkey. And it tastes great (if you don’t believe us, just ask Diane or our new friend from New York)!

easy-enchilada-casserole ingredients

Easy Enchilada Casserole
Makes 8 Servings

  • One 28-ounce can crushed tomatoes
  • 1 tablespoon canola oil
  • One 16-ounce bag frozen mixed bell pepper strips, thawed
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • One 12- or 16-ounce bag meat-free or soy crumbles
  • One 15 1/2-ounce can black beans, drained and rinsed
  • Twelve 6-inch corn tortillas
  • 2 cups preshredded reduced-fat Cheddar cheese
  • One 2 1/4-ounce can sliced olives, drained, optional
  • 1/2 cup reduced-fat sour cream

1. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray. Spread 1/4 cup of the crushed tomatoes evenly over the bottom of the pan and set aside.

2. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, cumin, chili powder, onion powder, garlic powder, oregano, and salt and cook until the peppers are tender, about 5 minutes.

3. Add the remaining crushed tomatoes, the meat-free crumbles, and beans and stir to combine. Cook, stirring frequently, for 5 minutes.

4. Preheat the oven to 400 degrees F.

5. Arrange 6 tortillas on the bottom of the baking pan, allowing them to overlap. Top evenly with half the bean mixture and 1 cup of cheese. Arrange the remaining tortillas over the cheese. Top with the remaining bean mixture, cheese, and olives if desired.

6. Bake uncovered until the cheese melts and the casserole is heated through, about 20 minutes. Serve with sour cream.

Nutrition Information per Serving: 320 calories, 8g fat (3g saturated), 560mg sodium, 43 carbohydrate, 10g fiber, 23g protein

easy-enchilada-casserole

The other recipe in the show is our Raspberry Breakfast Cake which we shared right here back in early September. It’s one of those recipes that everyone seems to love. In fact, we were first inspired to make it after reading the June issue of Gourmet magazine, and we noticed that we weren’t the only ones. Two Peas and Their Pod made a gorgeous version of this recipe with plums and nectarines, Smitten Kitchen also baked it up, and the photos alone will convince you it’s a must-make recipe, and Pinch My Salt posted a version made with a combo of half a cup each of blueberries and strawberries. We got a huge kick when we saw that Maris over at In Good Taste tried our healthy interpretation and posted the recipe to her blog.

This week’s show is filled with great brunch ideas and plenty of funny things to laugh about. We hope you’ll tune in. And if you like what you hear, please tell your friends about the show!

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4 Comments | Filed Under Beans, Lunch, Podcast, Vegetarian 
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