Mediterranean Seven Layer Dip with Hummus

8-12 ounces hummus, (homemade or store bought)
3 large roasted red peppers, chopped
1 large English cucumber, peeled and chopped
1 cup pitted kalamata olives
1/2 cup crumbled feta cheese
1 cup grape tomatoes, cut in half
1/2 medium red onion , chopped
2 tbsp fresh chopped dill

pita bread — (or any bread), pita chips

In a 8x8 inch Pyrex dish spread a layer of hummus.
Top with layer of roasted red peppers, cucumbers, olives and feta cheese. Add tomatoes and top with onions and dill.
Serve immediately or cover with plastic wrap and keep refrigerated for up to 2 days.

I double this right out of the chute ;)

PDub's Butternut Squash Soup

This tastes like Thanksgiving in a bowl.  So rich.  Love it.

2 medium butternut squash, peeled, seeded, and cut into cubes

1/4 cup plus 2 T olive oil

1 medium onion, diced

4 cups vegetable or chicken broth

1/2 cup heavy cream, plus more for serving (optional)

1/4 cup maple syrup

1/2 t kosher salt, more to taste

sour cream, for serving (optional)

Preheat to 350.  Spread the squash on two rimmed baking sheets and drizzle it with 1/4 cup of the olive oil.  Roast until it's soft and light brown, 30 to 40 minutes, shaking the pan halfway through.  Set the squash aside.

In a large pot, cook the onion in the remaining 2 tablespoons olive oil over medium heat until soft and lightly carmelized, 7 to 8 minutes.  Add the squash, the broth, and heat the mixture until bubbling.

Use an immersion blender to puree the soup in the pot until totally smooth.  Add the cream, maple syrup and the salt.  Stir and simmer for 5 minutes more.  Salt to taste.  Serve plain or top with a mixture of cream and sour cream.

Meal Plan and List #1

As a new season of fall activities approaches, I've been thinking to myself.  I make the same recipes over and over again and somehow manage to have to recreate all my meal plans/grocery lists.  New goal.  Get my act together and have a pre-organized week of meals and a shopping list to go with it - ready to go!

Many of these ingredients I keep on hand and a few are usually not found at Aldi.  Eliminate items from your list where necessary and note the items found somewhere else.  I prefer to shop for two weeks of meals at a time to save time and trips - it also gives me the ability to space the healthier, lighter meals throughout or choose a less time-intensive meal when necessary.

Here's my first attempt:

Chili Lime Southwest Wraps

Tacos

Slow Cooker White Bean Soup

Brats with Broccoli Salad

Black Bean Burgers

Chicken Fajitas

Grilled Chicken & Sumi Salad

Grilled Chicken Salad & Baked Potatoes

Grocery list (in Aldi order)
2 bunches cilantro
8 green onions
bag of carrots
bag of celery
1 cucumber
1 head broccoli
romaine lettuce (precut iceberg to save time)
2 bags or 1 'box' of mixed greens
1 16 oz. bag cabbage mix
4 romas
cherry tomatoes
green peppers
multi-colored peppers

1 5 lb bag russet potatoes
yellow/white onions
red onions

8 T slivered almonds

hot dog buns

salsa

4 8 oz. brick cheddar cheese (I prefer to shred my own when necessary)

sour cream (I usually buy this at Walmart in the big tub)
 
sugar
salt
pepper
raisins
olive oil
minced garlic
cumin
basil (dried)
rosemary (dried)
sage (dried)
thyme, dried
chili powder

6 cups low sodium vegetable/chicken broth
sauerkraut
1 10 oz can diced tomatoes and green chiles
3 15.25 oz can black beans
1 15.25 oz can whole kernel corn
2 packets taco seasoning
chopped green chilies
6 10 count packages of medium tortillas
taco shells (in place of soft tacos if you prefer)

mayonnaise
white vinegar
*6 T rice vinegar

*gluten free oats (or regular if you prefer)

2 packages ramen noodles

2 lbs bacon 
Brats
2 lbs. ground beef

butter
eggs

4 3 lb bags of chicken breasts

*2 fajita seasoning packets
*8 T sesame seeds
*2 cups dry navy beans 
*lime juice (I keep this on hand - bottled)

*items found at Walmart or another grocery store - not usually at Aldi.

Black Bean Burgers

Black Bean Burgers (Gluten-Free Option)

1 15 oz. can of black beans, drained and rinsed

3/4 cup of gluten free oats

3/4 cup red onion, chopped

1/2 cup fresh cilantro

2 T chopped green chilies

1 lime, juiced

1 clove of garlic

3/4 t cumin

1/2 t salt

1/4 t pepper

2-3 T olive oil

Note:  I typically double this recipe ;)

Put all ingredients except for the olive oil in a food processor and blend until a thick paste is formed.  Transfer the mixture to a bowl, cover and freeze for 15-20 minutes (this will help the mixture thicken up so it's easier to work with).  In a large pan, heat olice oil over medium igh heat.  Once the oil is hot, use a large cookie scoop to scoop the mixture into the pan.  Gently press down on the scooped mixture to form patties.  Cook the patties on each side for 3-5 minutes each.  Continue cooking on each side until they have darkened and become crispy.  Serve on a bun, in a tortilla, in a salad, over some quinoa, or all by themselves.

Slow Cooker White Bean Soup

Sooooo easy and a huge hit!  Lola actually made it for me.  A must for a busy day!

Slow Cooker White Bean Soup

2 carrots, chopped

2 celery stalks, chopped

1 medium or white onion, chopped

2 tsp minced garlic

6 cups low sodium vegetable broth

2 cups dry navy beans

1/2 tsp basil, dried

1/2 tsp rosemary, dried

1/2 tsp sage, dried

1 tsp thyme, dried

1 tsp salt

Add all ingredients to slow cooker and stir.  Cook on low for 6-8 hours for 4-5 hours (not knowing how my crockpot would do with this recipe I started it on high and switched to low once it got rolling).  Mash beans with potato masher before serving to get a nice creamy consistency and enjoy!  I skipped the mashing.