Minestrone Soup

I made this soup tonight.  I meant to make it with Andian Dream Quinoa Shells pasta so Hannah could have it too.  But I forgot and put traditional wheat pasta in the Minestrone :(  The soup had really good flavor and I loved it!  Next time it will taste better with the Quinoa pasta!  I'll take a photo next time with the Quinoa pasta.

1 onion, chopped
1 clove garlic, chopped
1 carrot, peeled and chopped
1 zucchini, chopped, optional
1 can diced tomatoes, regular or italian
1 can garbanzo or white kidney beans, drained
3 1/2 cups chicken broth
2 cups water
1/2 cup Zesty Italian dressing
1 tsp. Italian seasoning, or a combination of parsely, orgeano, basil, margoram, rosemary, and thyme
1/2 tsp. salt
8 slices bacon, cooked and crumbled
1 1/2 c. shells or rotini pasta, cooked

Combine the onion, garlic, carrot, zucchini, tomatoes, beans, broth, water, dressing, and seasonings in a large soup pot.  Bring to a boil over high heat, reduce heat to low and simmer 8-10 min.  Meanwhile, cook the pasta in a separate pot; cook and crumble the bacon.  Drain the pasta when it is tender.  When carrots are tender, stir in the pasta and the bacon.  Serve warm!

SunButter Chocolate Chips Cookies

I caught her with only two cookies left to take the picture!
This recipe was inspired when I was making Hannah's Papa his favorite Peanut Butter Cookies.

1/3 cup Earth Balance Soy Free Buttery sticks
1/2 cup sugar
1/2 cup brown sugar
1/2 cup SunButter, Natural Crunch or Creamy
1 1/2 tsp Ener-G egg replacer
2 T. warm water
1/2 tsp. vanilla extract
1 1/4 cups Rice Flour Mix
1/2 tsp baking soda
1/2 tsp. baking powder
1 bag Enjoy Life Mini Chocolate Chips

Heat oven to 375° F. Cream together the buttery sticks, sugar and brown sugar until sugars are dissolved.  Add SunButter, egg replacer and water, and vanilla, beat until smooth.  In a separate bowl, combine rice flour mix, baking soda, baking powder, and mini chips.  Add to creamed mixture and mix well.  Chill if needed.  Drop by teaspoon full onto ungreased baking sheets.  Bake in hot oven 10-12 min.  about 4 dozen cookies.

Taco Soup

So easy and deliciously yummy!

1 lb. ground beef or turkey
1  15.25 oz can corn, drained
2  15 oz cans tomato sauce
2  15 oz cans kidney beans, drained
1 14.5 oz. can diced tomatoes
1 pkg taco seasoning (if you can find one without allergens)
OR  I make my own:
2 tsp. dried minced onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. crushed dried red pepper
1/2 tsp. dried minced garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin

Brown the ground beef in an extra large saucepan.  Add all the remaining ingredients. Simmer until heated. Serve with corn tortilla chips, daiya cheddar style shreds, and dairy free soy free sour cream if you can find some (I haven't looked).