Month: January 2018

Southwestern Dinner Bar

Busy nights are common and ideals often fall victim to these nights. This is where having a plan, or even better, a routine makes a world of difference. One of our “go to” menus is a Southwestern theme. Think of your favorite burrito place, just at home. It’s really not that complicated and many times you can have it ready in less time (and definitely less money) than it takes to go out and pick it up. Just put out these ingredients:
 
rice (this is the most work, i.e. time consuming, but easy and can be made ahead)
beans (pinto, black, or both)
salsa
quacamole
lettuce
corn
tortillas (corn and/or wheat)
 
Now everyone can create a custom meal. I usually do a burrito bowl or salad. One of the kids makes a burrito every time – and requests future ingredients (love it!). Tacos are an option as well as tostadas. Burritos are great if you need to eat on the go and as leftovers for upcoming lunches. Keeping it quick and easy helps the evening flow, keeps the budget low, and leads to better health.

“Cheezy” Creamy Potato Soup

So, school and related activities started, birthdays and holidays came, and that was all she wrote until January.  Whew!  What a busy fall!  Sometimes it’s all we can do to get dinner on the table, right?  We have managed that, most nights.  Miraculously I’ve even been taking some notes so that I can share some new recipes with you (my husband is much better at the note taking than I am – I like to just throw things in).

Our latest easy go-to is what I am calling “Cheezy” Creamy Potato Soup.  This is something I made up in the moment with what I had on hand, hence the soy milk powder and vegetable bouillon base (staples that don’t require refrigeration). I have noted where to use plant-based milk and broth, if you have them on hand. I hope you enjoy it!

cheezy creamy potato soup

“Cheezy” Creamy Potato Soup

1/2 cup onion, chopped
1 1/2 tsp Better than Bouillon Vegetable Base (omit if using broth)
1 1/2 cup water (or vegetable broth)
10 oz diced potatoes (frozen, cubed hashbrowns work great)
2 Tbsp Flour (or other thickener)
2 Tbsp soy milk powder (omit if using plant-based milk)
1/4 cup nutritional yeast
1 cup water (or unsweetened plant-based milk)

Saute onion until soft. Add Vegetable Base and 1 1/2 cups water (or broth). Bring to a simmer. Add potatoes and simmer until potatoes are cooked through. Meanwhile, mix the flour, nutritional yeast and soy milk powder (omit if using plant-based milk). Add water or plant-based milk. Mix thoroughly. Add to soup. Stir until thickened. Serve hot. Serves 2