Summer Garden Soup

This wonderful soup uses a lot of vegetables and still tastes really rich and creamy. It's delicious as is, but you could definitely get away with adding diced ham or chicken.

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3 medium zucchinis, chopped into bite sized pieces, or grated if your kids like that better
4 medium tomatoes, chopped into bite sized pieces
2 T. minced fresh parsley
1 t. basil (dried)
2 T. butter
1 onion, chopped
1/4 c. flour
1 t. salt
1/4 t. pepper
3 c. chicken broth
1 t. lemon juice
1 (12oz.) can evaporated milk
1 1/2 c. frozen, fresh, or canned corn kernels
1/4 c. parmesan cheese, grated
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In a large pot, melt the butter over medium heat.

Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes.

Add the flour, salt and pepper and stir and cook for one minute.

Gradually add the chicken broth, whisking or stirring constantly.

Add the lemon juice; mix well.

Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes).

Add the tomatoes, evaporated milk, and corn.

Bring the soup to a boil and reduce the heat to medium-low.

Cover the soup and simmer until the corn and zucchini are tender.

Stir in the cheese just before serving.

Serves 6

Southwestern Egg Rolls w/ Avocado Dipping Sauce

These are tasty, and fast. Kids will probably like them too.
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1 chicken breast fillet, diced
1 red bell pepper, finely minced
2 T. green onion, minced
¼ c. white onion, finely minced
1 can corn (or frozen about 1 c.)
1 can black beans, rinsed and drained
2 T. spinach, sliced very thinly (optional)
1 small can green chilies
½ T. parsley
½ t. cumin *
½ t. chili powder *
¼ t. salt
dash cayenne pepper
1 c. Ceddar Cheese, shredded
10 Flour Tortillas
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Avocado-ranch dipping sauce:
1 c. ranch (any style)
cilantro to taste
1 clove garlic
1 whole avocado, mashed (Or more if you like it)
1 tsp. minced onion
Salt & Pepper
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Cook chicken and dice.

In large pan, mix all ingredients together.


Sauté all ingredients (including chicken) until warm.

Remove from heat and add shredded cheese. Mix well.

Warm tortillas in microwave or on stovetop.

Place ½ c. or so of mixture inside a tortilla.

Fold completely together so mixture can not escape.

Place inside a panni grill or George Forman to grill and melt cheese.

You can also make it like a quesadilla.

While they are grilling, put all the dip ingredients together in a blender and blend until smooth.

Serve together as a main dish or as appetizers on a fancy platter for a party.

Teriyaki Pulled Pork and Veggies Rice Bowl

 Super easy, and tastes similar to the Teriyaki Stix rice bowls. Needs to cook for 4-5 hrs
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1 1/2 cups soy sauce
4 cups water
1 cups white sugar
1 Tbsp cornstarch
2 cloves garlic
1 Tbsp ginger (fresh or powdered)
1 Tbsp sesame seeds (optional)
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4-5 lbs pork tenderloin
2 Green peppers
1 Red pepper
1 cup fresh string beans
2 cups mushrooms
Jasmine rice (or brown, or white)
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Mix the soy sauce, water, sugar, cornstarch, garlic, sesame, and ginger in a sauce pan.

Bring to boil.

Put the pork in a crockpot and cover with 1/2 of the teriyaki sauce mixture.

Cook on high for 4-5 hours.

An hour before it is done, dice up veggies, and stir fry them with some of the teriyaki sauce.

Put them in the crockpot with the pork during the last 1/2 hour.

Shred the pork, then serve with Jasmine rice along with the rest of the teriyaki sauce.

Serves 6+

Serve over Jasmine rice