Summer Squash & Corn Chowder

So I don't have any photos of this soup, but it is delicious! I love it because I was able to use all of the corn we accumulated over the summer that we stored in the freezer as well as the last of the summer squash! This recipe made 2 freezer bags full(approximately 8 ladles worth).  Enjoy!

Here is a picture I stole from Cooking Light:

           

And here is the recipe:

Ingredients

• 2 slices applewood-smoked bacon 
• 3/4 cup sliced green onions, divided
• 1/4 cup chopped celery 
• 1 pound yellow summer squash, chopped
• 1 pound frozen white and yellow baby corn kernels, thawed and divided
• 2 1/4 cups 1% low-fat milk, divided 
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese

Preparation

1. 1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. 2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

And here are the nutrition facts:

Nutritional Information

Amount per serving

• Calories: 285
• Fat: 9.4g
• Saturated fat: 3.9g
• Monounsaturated fat: 3.4g
• Polyunsaturated fat: 1.2g
• Protein: 13.3g
• Carbohydrate: 37.8g
• Fiber: 5.4g
• Cholesterol: 20mg
• Iron: 1.3mg
• Sodium: 605mg
• Calcium: 260mg

 

Couscous with veggies

Honey Garlic Pork Chops

Big Hit with the kiddos!

Marinate pork in:
1/2 c soy sauce
3 tbs honey
6 minced garlic cloves

baste a couple of times while grilling using some reserved marinade.

I served the pork with a green salad and sliced mango.  yummo!

Leftover Pork Roast with Cheddar Grits

Hamburger Soup

Vegetable Coconut Korma

Homemade Apple Sauce

Creamy Chicken & Broccoli Pasta

This is a good one: a baby recipe that could easily be adapted for the big kids (of all ages). You could turn this into a creamy soup or leave bigger pieces of broccoli and chicken for a hearty pasta dish.

Fairy Cupcakes

 These are so easy... my girls made them from start to finish unassisted.

 How to make them...
1.  preheat oven to 350 degrees.
2.  Line a muffin pan with cupcake liners.
3.  Mix following ingredients in bowl...

2 large eggs
2/3 cup superfine sugar
1/2 c soft butter
1 cup self rising flour

sneaky fingers stealing batter to taste

hm... technically not the safest/healthiest thing.  whatever.

 Fill cupcake liners with batter.

bake for 18-20 minutes.

and add your favorite frosting!  C and LK made a glaze with confectioner sugar and butter.
It may take me a couple of days to clean the kitchen after this!! ha.