Spicy Vegetable Beef Soup

This is a cold weather month staple at the Kirby House! It is absolutely delicious and so easy to make. Enjoy! Spicy Vegetable Beef Soup 1 lb ground beef (I am using 96/4 as usual) 4 stalks celery, sliced 2 cloves crushed garlic 1 medium onion, chopped 1 26 oz jar spaghetti sauce 1 can beef broth, undiluted 2 c water 1 t sugar 1 t salt 1/2 t ground black pepper 16 oz frozen mixed vegetables 1 10 oz can diced tomatoes and green chilies (like Rotel) Cook ground beef, celery, garlic and onion in a Dutch oven over medium heat until meat is crumbled and no longer pink. Drain. Stir in spaghetti sauce, beef broth, water, sugar, salt and pepper into the beef mixture; bring to a boil. Cover, reduce heat and simmer for 15 minutes, stirring occasionally. Add mixed vegetables and diced tomatoes and chilies; return to a boil. Cover, reduce heat and simmer for another 15 minutes or until the vegetables are tender. Stir occasionally. Great served with sharp cheddar and garlic bread!

Buffalo Chicken Dip

Touchdown! This is the PERFECT tailgating or football party dip! I made it for the first time last weekend, and it got rave reviews! If you have 4-6 people, cut the recipe in half. Oh, and shout out to my mom for the recipe! Buffalo Chicken Dip 5 c chicken or 4 of the larger-sized cans 2 8 oz blocks of cream cheese (I used the 1/3 less fat type) 1 c Ranch dressing 1 c chopped celery 12 oz Frank's red sauce 11/2 c shredded cheddar cheese Sauté chicken, then add the other ingredients. Cook over medium heat. Mix well. Pour into baking dish and top with cheddar cheese. Cook in oven until bubbling. Serve with crackers, toasted bread triangles or tortilla chips. Note: I used canned chicken, and the dip was still amazing. I recommend using it to save time. I served the dip with Reduced Fat Triscuits and Baked Scoops.

Low(er) Fat Pumpkin Muffins

Since it is almost officially fall, I am posting this recipe because I love all things pumpkin! On my family blog, lifeofthekirbs.blogspot.com (follow me there, too:)!), I have seasonal to-do lists, and making these muffins is on it. So glad I've already accomplished one thing on my list. They are very yummy! Low(er) Fat Pumpkin Muffins 4 3/4 c all-purpose flour (I used 2 c regular all-purpose flour and 2 3/4 c whole wheat flour) 4 c sugar 1 1/2 t baking powder 1 1/2 t baking soda 1 1/2 t salt 1 1/2 t nutmeg 1 1/2 t cinnamon 1 1/2 t ground cloves 6 eggs 1 29 oz can pumpkin (I used 2 15 oz cans) 1 c unsweetened applesauce Preheat oven to 350. Line three muffin pans with muffin liners. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon and ground cloves. In another bowl, mix eggs, pumpkin and applesauce until smooth. Add this mixture to the dry ingredients and mix thoroughly. I used my Kitchenaide mixer to so this. It worked great. Spoon batter into the muffin cups. I used an ice cream scoop. Bake for 30-35 minutes. Enjoy!

Mexican Fiesta Salad Pizza

This recipe came with a cooking tool I ordered. Sounds yummy, so I am going to make it tonight! Mexican Fiesta Salad Pizza 2 pkgs refrigerated crescent rolls (I am using reduced fat) 1 1/4 lbs ground turkey (I am just going to use 1 lb even) 1 1/4 c medium thick and chunky salsa 1 envelope taco seasoning mix 1 clove garlic, pressed 1 c sour cream (I am using fat free) 2 c thinly sliced iceberg lettuce 2 plum tomatoes, seeded and diced 2 green onions with tops, thinly sliced 1/2 c shredded cheddar Preheat oven to 375. Unroll crescent squares onto a cookie sheet. Arrange so cookie sheet is covered to make a square pizza. Roll dough to create a smooth surface. Bake 15-18 mins or until golden brown (reduced fat rolls take less time). Remove from oven. Cool completely. Cook ground turkey over medium heat until no longer pink (about 10-12 mins). Drain. Combine salsa, seasoning mix and garlic in a medium bowl; mix well. Add to turkey. Toss to coat. Sprad sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions and cheese.

Mediterranean Lamb Burgers

In my quest to try different burger recipes, I came across this. Since Barry and I are fans of lamb meat, I think we will spice up our Labor Day cookout, Mediterranean style!

Mediterranean Lamb Burgers

1 lb ground lamb
1/2 lb ground beef
3 t chopped mint
1 t minced ginger
1 t minced garlic
1 t salt
1/2 t ground black pepper

1 16 oz container Greek yogurt
1/2 lemon, zested
1 clove garlic, minced
1/2 t salt

Garnish:
sliced onion
sliced green tomato
feta cheese
arugula

Mix the ground lamb, ground beef, mint, ginger, 1 t garlic, 1 t salt and pepper in a large bowl. Divide equally into four portions. Shape into large patties. Set aside. Mix yogurt, lemon zest, 1 clove garlic and 1/2 t salt in a bowl. Cover and refrigerate. After burgers have been grilled, spread with yogurt sauce and garnish accordingly. Opa!

Lasagna Roll Ups

They had a low-fat version of this recipe on the Today show this morning, however I can't find the recipe anywhere, so I am using this recipe and substituting low-fat cheeses. I am also going to use the chive and onion cream cheese for extra flavor!

Lasagna Roll Ups

4 oz. softened cream cheese
1 10 0z package frozen chopped spinach, thawed and well drained
1 1/4 c shredded mozzarella cheese, divided
1/4 c grated parmesan cheese
6 lasagna noodles cooked and drained
2 c spaghetti sauce

Heat oven to 375. Mix cream cheese, spinach , 1 cup of mozzarella cheese and all of the parmesan cheese until well blended. Spread on noodles. Roll up tightly. Place seam-side down in a 9 inch square baking dish. Top with sauce and remaining cheese. Bake for 30 minutes.