Radish Dip

I know I'm late to share this for the big Super Bowl weekend, but I just KNOW that you'll find time to make this dip.  It's bursting with flavors! Green onion. Garlic. Cream Cheese. Radishes. Oh, boy!  It's the kind of dip that makes you want to lick the bowl clean.  I almost did when my friend (thanks Perda!) made this for me.  Thankfully, I did show some semblance of self control.  Only a little. It's THAT good!


{radish dip}

1-8oz block Cream Cheese, softened

1/4 c. Butter, softened (do not use margarine if you can avoid it!)

1 c. finely chopped radishes. About one bunch. (I dry the radishes after chopping with paper towels so they won't turn the dip pink.)

1/2 c. finely chopped green onions

2 tsp dried parsley flakes

1/2 tsp season salt (I prefer Lawry's)

1/4 tsp garlic powder

Cream butter and cream cheese together in medium bowl.  Combine remaining ingredients until well combined.  Chill overnight or for a couple of days for best flavor.  Okay, you can chill for at least ONE hour, but the flavors will taste better if you can plan ahead and let it sit longer.  Trust me on this one.

Serve with either crackers or veggies.

Garden Vegetable Soup

This is one of my all-time favorite soups.  Not because it's delicious, because it totally IS, but because it's all vegetables!  I can snack on this soup and feel completely guilt-free while filling my tummy!  I {HEART} it!  For those of you that are Weight Watchers groupies, this soup will definitely look familiar.  Though, I've switched up the ingredients a bit and added my own personal flair, I think you'll like it even better than the original.  I know I do!

I mean, really, doesn't that soup scream DELICIOUS!!!!????

All my measurements are a ballpark of what I use.  Usually I just eyeball it and use the whole item, i.e. whole onion, whole zucchini, whole cabbage, etc.  I don't like leaving 1/2 of anything in my fridge to spoil that much faster.  No matter how you cook this soup, it's going to taste fantastic!!!  Just remember to use as many low-sodium and salt-free canned foods as possible!  You really don't need all that added sodium!

{garden vegetable soup}
Modified from Weight Watchers

1 1/2 c. sliced carrot
1 c. diced onion
4-5garlic cloves, minced
5 c. low-sodium broth (my favorite in this one is beef, but if you must you can also use chicken or vegetable)
6 c. (or one whole head) diced green cabbage (I {HEART} Cabbage so the more the merrier)
1 14oz. can salt-free green beans
2 14oz. cans salt-free diced tomatoes, WITH juice
2 Tbsp. salt-free Tomato paste
1 1/2 tsp. salt-free Italian Seasoning
1/2 tsp. sea salt
1 c. diced zucchini
2 tsp. Olive Oil
Freshly Grated Parmesan Cheese, if desired

Coat an extra large dutch oven with olive oil (of course you can use cooking spray, too but the olive oil lends such a delicious flavor and is good for you), heat.  Saute the carrot, onion, and garlic over low heat until softened, about 5 min.

Add broth, cabbage, beans, diced tomatoes, tomato paste, Italian seasoning, and salt; bring to a boil.  Reduce heat; simmer, covered, about 15 min or until beans are tender.  Stir in the zucchini and heat for 3-4 min.  Serve HOT. (with a sprinkle of freshly grated Parmesan cheese if desired.)

Serves 12.

Coming Next:

Sloppy Janes

Penne Pasta with Spicy Sausage & Cheesey Garlic Bread

Confession time. I'm a Food Network Junkie. Okay, there. I said it! Though, I don't think my confession to you all will help wean me off that channel any time soon.

My latest recipe I found while watching "Sandra's Money Saving Meals" on Sunday morning (recipe link below last photo). As she was making everything, I couldn't stop DROOLING! I also knew, that this was something that would win the heart (and somach) of my dear hubby...and it did...as well as the rest of my brood. We all scarfed this one down despite the heat from the red pepper flakes (I even used 1/2 of what it called for)! Thankfully, we LOVE spicy foods!

While we were enjoying this delicious meal, I couldn't help but observe how similar it was to something we would order at some fancy Italian restaurant. Well! NO more! This one makes restaurant night at home so do-able and even more affordable!

I don't know about you, but for us, what makes an italian meal come together is the bread. Whether it be a breadstick or a roll or a loaf. There's something about eating Italian that just screams for a bread side, like we really even need it with all the pasta carbs, right!?

Well, in the true spirit of our Italian Restaurant meal, I made a Cheesy Garlic Bread to go with our pasta. In Sandra's recipe, she says to get a store-bought loaf of garlic bread. I didn't. I have so many loaves of Cibatta bread waiting to be used in my freezer that what I did was make a garlic butter spread and then finish with the rest of Sandra's recipe directions.

No matter what you try, you will LOVE this! I know for certain, this meal will become a regular in our menu schedule!!!

Garlic Butter Spread
1/2 stick butter, at room temperature
4 cloves of garlic, or to taste (I LOVE garlic so I could probably have done even more!), grated

Combine well. Spread lightly on bread.



Penne Pasta with Spicy Sausage & Cheesy Garlic Bread Recipe