Tuscan Kale and Chickpea Soup

A friend sent me this recipe for this soup and it was easy to make and flavorful. My kids complained it was too spicy but I enjoyed it and hope you do too! I even had the leftovers for lunch. Definitely something I would make again! I’m sure you could tone down the spice as well but honestly my kids say everything is spicy!




Banana Chocolate Chip Breakfast Cookies

So I was looking for something that was quicker to make than muffins for breakfast but that I could still freeze. I found these and gave them a try. The girls really enjoyed them. The rest are in the freezer so we will see how they taste coming out of it!



Black Bean Soup with Crispy Tortilla Strips

So I made this soup and it looked so gross I didn’t even want to touch it but since eating out wasn’t an option we ate it. It was soooo good! Added some green onion, avocado, black bean tortilla chips, and a little sour cream and cheese and it was good!!

I skipped the step of blending half or I cheated. I just stuck the immersion blender it and blended it partly! I also didn’t make the crispy strips. Enjoy!

Black Beam Soup with Crispy Tortilla Strips


1 onion, chopped

4 Tbsp olive oil, divided

3 cloves garlic, minced

2 Tbsp Southwest seasoning

3 Roma tomatoes, chopped

3 (15-oz) cans black beans, drained and rinsed

1 (48-oz) carton vegetable broth

12 soft taco-size corn tortillas, cut into strips

½ tsp salt

½ tsp ground cumin


Preheat oven to 450°F. Sauté onion in 2 Tbsp hot oil in a Dutch oven over medium-high heat 6 to 8 minutes or until golden and tender. Add garlic and seasoning; cook 2 minutes.

Add tomatoes, beans, and broth; simmer 15 to 20 minutes.

Meanwhile, toss together tortilla strips, 2 Tbsp oil, salt, and cumin in a bowl. Arrange in a single layer on a baking sheet. Bake 8 minutes or until crisp, stirring once.

Process half of bean mixture, in batches if needed, in a food processor; return to pot, and cook until thoroughly heated. Top each serving with tortilla strips.

Farro with Sweet Potatoes, Brussels Sprouts, and Pomegranate Seeds

Loved this and I would definitely make it again! I like it warm and heated it up for leftovers. Enjoy!


3 sweet potatoes, peeled and cubed

5 Tbsp olive oil, divided

½ tsp ground cumin

1½ tsp kosher salt, divided

½ tsp pepper

1 lb Brussels sprouts, quartered

2 cups semi-pearled farro (or use barley)

1 cup pomegranate seeds (arils)

2 Tbsp fresh lemon juice


Preheat oven to 425°F. Toss potatoes with 2 Tbsp oil, cumin, ½ tsp salt, and pepper on a baking sheet. Toss Brussels sprouts with 1 Tbsp oil on a second baking sheet.

Bake potatoes and sprouts at the same time 20 to 25 minutes or until tender.

Meanwhile, place farro and 1 tsp salt in a saucepan; add water to cover by 1½ inches. Bring to a boil; reduce heat, and simmer 12 to 15 minutes or until tender and water is mostly absorbed.

Drain and place farro in a bowl. Add potatoes, Brussels sprouts, and pomegranate seeds. Drizzle with 2 Tbsp oil and lemon juice; toss gently.

Note: Pomegranate seeds add a pop of color and tartness to this one-dish meal.


Brussels Sprouts in Arrabbiata Sauce over Israeli Couscous

I’ve made this twice now. It’s fast and yummy. We also make the side of Crostini with Tapenade.

I find it difficult to find Israeli Couscous or Pearl Couscous, both are the same. Our store in town has the whole wheat version. Hy-bee carries both regular and whole wheat in the bulk section. Those are the only places I can find it without having a spice packet.


1 (8-oz) pkg Israeli (pearl) couscous

1½ lb Brussels sprouts, trimmed and halved

2 Tbsp olive oil

1 (24-oz) jar marinara sauce

1 tsp crushed red pepper

½ tsp ground cinnamon


Cook couscous according to package directions.

Meanwhile, sauté Brussels sprouts in hot oil in a large skillet over medium-high heat 8 minutes or until crisp-tender.

Stir in marinara sauce, red pepper, and cinnamon; simmer 8 minutes, stirring occasionally. Serve Brussels sprouts mixture over couscous.

Makes 4-6 servings



1 (13-oz) French bread baguette, sliced

2 cups pitted kalamata olives

2 cloves garlic

½ tsp Italian seasoning

2 Tbsp olive oil


Preheat broiler. Place bread on a rimmed baking sheet. Broil 1 to 2 minutes or until toasted.

Pulse olives, garlic, Italian seasoning, and oil in a food processor until finely chopped; spoon onto bread.

Note: Store any remaining tapenade in refrigerator up to 4 days.

Also serves 4-6