Butternut squash soup

2 TB olive oil
1/2 cup onion, chopped
1 carrot peeled and cut ( I used 1 cup worth of baby carrots cut up)
3 cloves of garlic minced
6 cups low sodium chicken broth
2 large butternut squashes
1/4 cup chopped fresh sage ( I didn't have fresh)
kosher salt and pepper to taste

I cut the squash in 1/2 and removed the seeds. I covered a baking sheet with tinfoil and baked the squash (skin side up) for an hour at 350 degrees. 10 minutes before the squash is done, begin the other half of the soup. In a large pot, pour in olive oil and add onion & carrot. Cook for about 5-10 minutes or until onion is soft. Add garlic and cook for another 3 minutes. Add broth and sage. Remove squash from the oven and scoop our the insides. Set aside in a bowl. In batches, put broth mixture and squash into the blender. (or use an immersion blender) Continue until all is blended. Put back into pot and let simmer until you are ready to serve.

Fontina Crostini
Whole wheat baguette (I used regular)
olive oil
2 TB sage
1 cup grated fontina (I used 3 cheese parmiana)

Cut baguette at a diagonal into 1/2 inch think slices
Drizzle olive oil over bread and sprinkle with sage. Top with cheese and season with salt. Bake at 400 degrees for about 6-8 minutes or until cheese is melted.

Ladel soup into bowls and garnish with crostini.

Adapted from Giada De Laurentiis in Shape mag Dec 09

Becky's Taco Salad

Justin and Becky are very good cooks. This is one of their recipes that we make quite often. Miraculously there was just enough to have again for lunch today.

You will need chicken, lettuce, cheese, and tortilla chips along with the following salad and dressing to complete this yummy meal.


Black Bean & Corn Salad
1 can black beans, drained and rinsed
1 can corn
2 large tomatoes
1 large avocado
1/4 purple onion
1/4 cup cilantro chopped
3-4 TB lime juice
2 TB olive oil
1 TB red wine vinegar
1 tsp salt
1 tsp pepper

Combine all ingredients in a large bow cover and chill.

Dressing

1 cup ranch (or more)
1 cup cilantro
1 jalapeno (I remove the seeds)
1-2 limes' juice
1 tsp chili powder
Put in blender, mix well, and chill.

Grill or cook chicken with a little taco seasoning. Shred lettuce and cheese.

Assembly: Chips, lettuce, chicken, black bean salad, cheese, and dressing. No need to thank me, ...I will forward your thanks to Becky.

Lori's Tacos & Salsa

2 tomatoes
1/4 bunch cilantro
2 cloves of garlic
1/4 red pepper
4 green onions
water
salt to taste
1 tsp cumin

Put ingredients in the blender. Pour over 1 lb. of raw hamburger and let cook/simmer for 1 hour.

Salsa
3 tomatoes, diced
1/3 bunch of cilantro, chopped
1/2 red pepper, diced
2 TB olive oil
1 bunch of green onions, chopped
1 lime juiced or 1/4 c lime juice
2 avocados, diced
salt to taste

Mix and add to the top of the tacos.
Yum!

**If you have this in the family cookbook it is meant to be made together:)