Fall Harvest Vegetable Soup with Sausage

A hearty, healthy, fresh soup for a cool fall evening.  Such a good feeling eating all these veggies! 

Serves 6 - 8

Ingredients:

4 Tbsp olive oil
1 medium yellow onion
1 leek, rinsed, chopped, and thick green parts discarded
5 garlic cloves, minced
1 cup chopped carrots
2 celery stalks, peeled and chopped
4 cups chopped green cabbage
1 medium zucchini squash, sliced and quartered
1 medium yellow squash, sliced and quartered
5 asparagus stalks, sliced 1/2" thick on an angle
2 cups kale, chopped
1 bunch fresh parsley, chopped
1 can garbanzo beans, drained
2 cans low-sodium vegetable broth
2 cans low-sodium beef broth
salt
pepper
1 tbsp dried basil leaves
1 tsp crushed red pepper flakes
5 links turkey sausage (I used Jenni-O spicy italian turkey sausage)
Fresh grated parmesan cheese

Method:

In dutch oven or large pot, heat olive oil on medium heat.  Add onions, leeks and garlic.  Add carrots and remaining veggies in above listed order.  Add beans and broth and reduce heat to simmer.  Add seasonings.

In a separate pan, heat 2 more tablespoons olive oil and add sausage links.  Cook on medium-high heat until thoroughly cooked, about 10 minutes.  Slice sausage into small pieces and add to soup.  Simmer on low until ready to serve.  Top with parmesan.

Shrimp and Sausage Tortellini with Asparagus and Sundried Tomatoes

I created this while looking through my refrigerator and freezer to find random ingredients to throw together.  It turned out delicious!

Serves 2

Ingredients:

2 frozen, pre-cooked sausage links (I used Casual Gourmet Roasted Red Pepper and Spinach Chicken Sausage)
1 Cup thawed frozen shrimp, peeled, deveined and tails removed
2 Tbsp olive oil
Juice from 1 lemon
1/2 Cup dry white wine
1/2 small yellow onion
2 garlic cloves
1 package cheese tortellini
1/4 Cup sundried tomatoes
2 asparagus stalks, cut into 1" pieces
Dash crushed red pepper
salt
pepper
parmesan cheese (to top it with)

Method:

In one pan, boil water and cook tortellini.  Drain and set aside.

In another pan, sautee onions and garlic in olive oil until onions are tender.  Add asparagus and sundried tomatoes.  Add sausage links and shrimp.  Sautee on medium heat to cook shrimp and fully heat sausage.  Add lemon juice and white wine.  Add salt, pepper and crushed red pepper flakes.  Toss with tortellini and top with parmesan cheese.

Mom's Chicken Noodle Soup

Tender all white meat chicken, easy to make, and comforting during flu season or on a cold day!

Serves 6-8 (or freeze leftovers)

Ingredients:

4 large boneless skinless chicken breasts
2 tbsp olive oil
2 medium yellow onions
1 cup carrots sliced 1/4" thick
1 cup celery sliced 1/4" thick
1/2 cup fresh parsley
4 cans low sodium chicken broth
1 tbsp Better than Bouillon chicken flavoring
1 tsp garlic powder
1 tsp onion powder
salt and pepper
1 box favorite small pasta (soup noodles, campanelle, ribbons, etc)

Method:

In a large pot, simmer carrots, celery and onion in olive oil under tender.  Add chicken breasts, soup, and all seasonings.  Add one soup can full of water to dilute a bit.  Simmer on low 2-3 hours until chicken is fully cooked. 

Take out each chicken breast and shred with a fork.  Put chicken back into pot and keep on low until ready to serve.

In a separate pot, boil water for noodles.  Cook pasta, drain, and serve soup over pasta.

Quinoa Broccoli Cheese Casserole

This recipe is sadly not my own; I found it on Pinterest.com.  I may make some changes/additions to it next time, to make it my own though!  In the meantime, it was excellent!

Ingredients:

1 10oz can cream of broccoli soup
2 Cups cooked and chopped broccoli (cooked slightly, leave crunchy)
1 1/2 Cups cooked quinoa (follow instructions on package)
1/4 Cup fresh grated parmesan cheese
1/3 Cup reduced fat mayo
2 Tbsp skim milk
1 1/4 Cup reduced fat shredded cheddar cheese
1/2 Tsp splenda
1/4 Tsp black pepper
1/4 Tsp salt
A dash of nutmeg

Cook quinoa and set aside.  Cook broccoli and set aside.

Preheat oven to 350.  Coat a shallow casserole dish with cooking spray.

In a large bowl, mix the soup, mayo, milk, shredded cheese, splenda, pepper, salt and nutmeg.  Stir in the quinoa and broccoli.  Spoon mixture into casserole dish.  Sprinkle the top with parmesan.  Bake uncovered for 35-40 minutes until brown and bubbly on top.

Green Juice

I'm more focused than ever to get all my nutrients with my baby coming soon.  Especially after reading that fetal brain development is the most crucial at the end of pregnancy.  So, I saw on the Today Show this morning that Joy Bauer had a recipe for a green juice.  I've never mad a green smoothie before, and wasn't sure if I'd like it.  Well, I copied her recipe, and I must say, it isn't all that bad.  It's soooooooo good for you, and it has the added protein from the greek yogurt.  I guess if you're going to try a green smoothie, might as well try this one.

Bottoms up!

Ingredients:

1 large handful of baby spinach
1/2 Cup chopped cucumber, with skin on
1 celery stalk, peeled and chopped
1/2 Cup water (I used a cup of ice instead so it would be nice and cold)
1 small container of plain, nonfat greek yogurt (about 1 cup)
1/2 a banana
1/2 Cup rinsed and drained canned (or fresh) pineapple

Put all ingredients in a blender and blend until smooth.

Cinnamon Raisin Breakfast Cookies

I found this recipe on Pinterest, but changed it slightly.  These are quite tasty, considering they have no sugar, flour, egg, etc.  They are easy, and all natural!  Goes great with a cup of coffee. 

Ingredients:

3 Mashed overripe bananas
1/3 Cup applesauce (unsweetened)
2 Cups rolled oats
1/4 Cup almond milk
1/2 Cup raisins
1/4 Cup chopped walnuts
1 Tsp vanilla
1 Tsp cinnamon

Method:

Preheat oven to 350.  Grease cookie sheet and add spoonfuls of mixture, spacing 1/2" apart.  Bake for 15-20 minutes. 

World's Best Chocolate Cake

This is seriously one of the best tasting chocolate cake recipe's I've ever had.  My mom always made this and we loved it.  It is different - not your typical chocolate cake.  It is rich, thick, and served cold/room temperature (needs to be stored in the fridge because of the buttermilk in it).

I just made this and tried using lowfat buttermilk, light butter, and splenda.  It is still good, but not quite the same.  I think some recipes just need to be bad in order to be oh, so good!

Preheat oven to 350.

Cake:

2 sticks butter
1 Cup water
4 Tbsp cocoa;

Melt above and pour over:

2 C flour
1 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp salt
2 C sugar

Add:

1/2 C Buttermilk
1 Tsp vanilla
2 Eggs, beaten lightly

Mix all above ingredients and pour into a greased 9x13" pan.  Bake for 30 minutes.  Let cool.

Frosting:

1 stick butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 Tsp vanilla
1 box powdered sugar.

Boil butter, cocoa, buttermilk and vanilla, and pour over 1 box of powdered sugar.  Wait for cake to cool and spread.  Chill cake and serve.

Raisin Bread with Custard and Berries

This recipe came from the Orlando Sentinel, and was from there pulled from "A Well-Seasoned Kitchen".  This was so fresh, light and delicious.  I love it for breakfast, or as an afternoon summer dessert (BBQ, shower, etc).

Serves 12

Ingredients:

8 slices good quality cinnamon raisin bread
1/2 Cup butter, melted
4 eggs
2 egg yolks
3/4 Cup sugar
3 Cups whole milk
1 Cup whipping cream
1 Tbsp vanilla
3 Cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
Confectioners Sugar

1.  Brush both sides of bread with the butter.  Line a 13x9" glass baking dish with bread slices.

2.  Whisk the eggs and yolks in a bowl.  Add the sugar, milk, cream and vanilla; whisk until well mixed.  Slowly pour through a strainer over the bread, covering evenly and completely.  If the slices float to the top of the egg mixture, gently press and hold them down with your finger.  Cover; refrigerate at least 2 hours or overnight.

3.  Heat oven to 350.  Allow baking dish to come to room temperature.

4.  Place the baking dish on a large rimmed baking sheet on the middle rack of your oven.  Pour 2 cups hot water into the baking sheet (around the baking dish).  Bake until lightly browned and eggs are cooked (it should spring back when you push lightly on the top), 30-35 minutes.  Cool slightly; top with berries and sprinkle with confectioners sugar.

Serve room temperature or cold.  (Keep refrigerated at all times).

Asparagus-New Potato Hash

This recipe came from Southern Living.  What a delicious, light and fresh recipe!  Great side dish to pass around the table.

Makes 8 servings (as a side-dish)

Ingredients:

1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 tbsp olive oil
1 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 tsp fresh lemon juice
1/3 cup crumbled farmer's cheese (I used goat cheese)

1.  Bring potatoes and salted water to a boil in a dutch oven over med-high heat.  Cook 15 minutes or just until tender; drain well.  Cool and cut into quarters.
2.  Snap off and discard tough ends of asparagus.  Cut asparagus into 1/2" pieces. 
3.  Saute shallots in hot oil in a large non-stick skillet 1 minute.  Add asparagus, thyme, salt and pepper, and lemon juice; saute 2-3 minutes or until asparagus is crisp-tender.  Add potatoes, and saute 3 minutes until thoroughly heated.  Remove from heat, and sprinkle with cheese crumbles.

Salmon Escabeach

My mom's friend made this for her at a dinner party a few months ago and my mother just raved about it.  It sounded weird, but she told me to trust her as she made it for me one night.  Let me tell you - I am pregnant, and during my pregnancy I'm not that into fish (especially salmon).  I SCARFED this down!  It was delicious!!!!

Ingredients:

5-6 oz pine nuts
3 oranges, zested
5-6 garlic cloves
2 stalks celery, sliced thinly
2 fresh salmon fillets, skinned
1/2 Cup sliced green olives
1/2 Cup raisins
2 Tbsp capers
2 small cans mandarin oranges, juice drained
1 Tsp cider vinegar
EVOO
S&P

Method:

In a pan, cook celery, garlic and orange zest with a little olive oil and salt and pepper over medium-low heat until celery is tender.  Add pine nuts, olives, capers, raisins, orange segments, and cider vinegar.  Keep simmering on med heat.

In a separate pan, heat EVOO to medium and add salmon filets.  Cook 3-4 minutes until they brown nicely, then turn and cook another 2-3 minutes.  Top each filet with mixture.

Beef Wellington with Gorgonzola

Wow.  This was FANTASTIC.  Mouth-watering!  A little time consuming, but it's sort of nice to do a little preparation at a time, and not all at once.  Might want to start preparation on this recipe 3-4 hours before desired serving time.

Ingredients:

Four 1 1/2" thick center-cut filet mignons
2 Tbsp unsalted butter
2 Tbsp chopped shallots
2 Tbsp minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4 oz package frozen puff pastry) thawed
4 Tbsp fresh gorgonzola cheese
1/2 Cup beef demiglace
1/2 Cup madeiera cooking wine

Preparation:

Preheat oven to 425F.

Pat filets dry and season with salt and pepper.  In a shallow roasting pan, roast filets in the middle of the oven 10 minutes, set aside and cool.  (Filets will be baked again later).  Chill filets, covered, until cold about 1 hour.

In skillet, melt butter.  Add shallots and garlic and simmer until tender.  Set aside.

Lightly beat egg in small bowl to use as an egg wash.

On a lightly floured surface, roll out puff pastry sheet into a 14" square.  Trim edges to form four equal large squares.  Put 1 Tbsp gorgonzola in the center of each square.  Top gorgonzola with shallots and butter.  Top mixture with a filet, pressing down into the middle of the pastry square.  Wrap 2 corners of the pastry on top of the filet, sealing with egg wash.  Wrap remaining corners and seal in same manner.  Seal any and all gaps of filets with pastry and egg wash, and place in a nonstick baking pan, seam-side down.  Chill beef wellingtons loosely covered, about 1 hour.  Save remaining egg wash.

Preheat oven to 425F.  Brush top and sides of wellingtons with remaining egg wash.  Bake 20 minutes, or until pastry is golden on top and meat thermometer reads desired temperature (suggest med-rare or medium).

While beef is roasting, boil beef demiglace and madiera for 1 minute, then keep warm. 

Serve beef wellingtons with sauce.

Broiled Peaches with Bourbon Caramel over Vanilla Ice Cream

This recipe came from Cooking Light magazine, and it called for pineapple.  When I made it last summer, peaches were in season and the recipe sounded so good with peaches.  It was fantastic!  Such a nice treat!

1/2 Cup granulated sugar (or artificial sweetener)
3 Tbsp plus 2 Tsp bourbon, divided
3 Tbsp water
1 Tsp fresh lemon juice
1/4 Cup heavy whipping cream
1 Tsp vanilla extract
4 large peaches, rinsed, cored and sliced into 1/2" thick slices
cooking spray
3 Tbsp brown sugar
2 Cups vanilla ice cream

1.  Combine sugar, 3 Tbsp bourbon, water and lemon juice in a medium saucepan over med-high heat; cook 2 mins or until sugar dissolves, stirring constantly.  Bring to a boil; reduce heat to medium and cook without stirring about 10 mins or until golden.  Remove from heat.  Carefully add cream, stirring constantly (mixture will bubble vigorously).  Cool slightly.  Stir in remaining bourbon and vanilla.

2.  Preheat broiler to high.

3.  Arrange peaches on a foil-lined baking sheet coated with cooking spray; sprinkle evenly with brown sugar.  Broil 5 inches from heat for 12 minutes or until golden brown.

4.  Scoop ice cream into bowls, arrange peach slices on top.  Top with caramel sauce!  Serve immediately.

Broiled Parmesan Tomatoes

Such a delicious quick and easy snack, or a great side dish to pair with a juicy grilled steak!

Serves 2

Ingredients:

1 - 2 Medium Ripe Tomatoes (enough for 4 1/2" thick slices)
2 Tbsp margarine, melted
2 Tbsp lowfat mayonnaise
2 Tbsp shredded parmesan cheese
Salt & Pepper

Method:

Preheat oven to broil.  Slice tomatoes.  Melt margarine, and mix in cheese and mayo.  Spread evenly on top of tomato slices.  Broil in oven until brown and bubbly on top, about 5-6 minutes.  Sprinkle with salt and peper.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

I found this recipe on http://www.pinterest.com/ and saved it to try.  It is outstanding!  So light and fresh.  I used whole wheat cheese tortellini and it is truly delicious.

Serves 8 - 10

Ingredients:

6 Tbsp olive oil
1/2 Cup chopped fresh basil
3 Tbsp fresh lemon juice
1 shallot, minced
1 clove garlic, minced
1 Lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 oz) packages fresh cheese tortellini (whole wheat optional)
1/4 Cup pine nuts, toasted
1 pint grape or cherry tomatoes, halved
1 oz parmesan cheese, grated (1/2 Cup)

Method:


1.  Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 Tsp salt and 1/2 Tsp pepper together in a bowl.
2.  Cook the asparagus in 4 quarts boiling water seasoned with a dash of salt until tender, about 3 minutes.  Transfer the asparagus to a colander using a slotted spoon (do not discard boiling water) and run under cold water until cool.  Shake out any excess water and toss with vinaigrette.
3.  Return water to a boil and add a teaspoon of olive oil to prevent sticking.  Cook tortellini according to packaging.  Drain, and toss with asparagus and vinaigrette.  Refrigerate until ready to serve.
4.  Serve chilled.  Drizzle with additional olive oil, salt, pepper, lemon and parmesan.  Toss and serve.

Greens

Since being pregnant, for some reason I've not been able to stomach cooked vegetables.  Anyone who knows me knows that practically every night I eat some source of protein along with vegetables.  Knowing that my baby needs all the best nutrients, I turned to greens!  I mix 3 tsp with a large glass of cold water and CHUG IT.  It's not the greatest tasting stuff, but soooooo worth all the heath benefits! 

I urge you to get some and take it daily.  Especially if you don't eat enough vegetables.  (PS the berry flavor isn't so bad.....)

Purchase at your local health supplement store.

Veggie Wrap

Since I can no longer eat deli meat (during the pregnancy), this has been my go-to lunch!  I get all my raw veggies, it fills me up, and its easy and delicious!  Feel free to alter the veggies to your liking.  This is just how I like it!

Makes 1 Wrap

Ingredients:

1 Tofuyan Low-Carb Wrap (from Publix)

1 Slice Lacey-Swiss (Lowfat swiss from Publix deli)

2 Tbsp yellow mustard

1/2 Cup mixed greens

1 Tbsp chopped green onions

2 Tbsp chopped mixed bell peppers

2 Tbsp chopped cucumber

2 Tbsp shredded carrots

1 Tbsp chopped hot banana peppers

1 Small tomato, chopped

2 Tbsp deli dressing (or Italian dressing)

Layer all ingredients on the wrap and wrap it up!  I purchase packages of already chopped mixed bell peppers, green onions, and the bag of shredded carrots to save time.  You can find them in the produce section at Publix.

Almost Completely Sugar-Free Lemon Pound Cake

The original recipe for this came from my mom, and was always one of my favorite desserts.  Well, if you know me, you know I always try to "healthify" stuff.  Mostly so I can eat more of it.  I made this 90% sugar free, and it was fantastic!  I even sampled it on some friends and they all loved it!  It is such an easy recipe, and is a great item to have for company.  I love to have a slice with my morning coffee.  Yum!

Ingredients:

1 package sugar-free yellow cake mix
1 3.5oz package sugar-free lemon jello pudding
3/4 Cup vegetable oil
3/4 Cup water
5 eggs
2 large lemons
1 Cup powdered sugar
Strawberries or Raspberries * optional, for garnish

Method:

Mix together cake mix, pudding, water, oil and eggs with a beater for several minutes, until smooth and blended.  Pour into a greased bundt pan.

Bake at 350 for one hour.  Let cool; invert cake. 

Mix juice of 2 lemons with 1 cup powdered sugar.  Pour over cake.  Keep covered.  (Note - in this picture, I muddled some fresh raspberries and added them in the lemon/powdered sugar glaze).

Mama's Taco Salad

My mom used to make this when my brother Donny and I were kids.  We loved it then, and I love it now!  It came from her old Dayton cookbook, but I added a few ingredients, and of course tried to make it a bit healthier.  This makes a HUGE bowl!

Serves 4 - 6

Ingredients:

1.5 Lbs lean ground round
16 oz can crushed tomatoes
1 packet taco seasoning
dash of garlic salt
dash of salt
dash of pepper
dash of tabasco
1 4oz can drained chopped green chilis

1/2 head of romaine lettuce
1/2 head of iceberg lettuce
1 jalepeno, chopped and seeds removed

1/2 Cup corn
1/2 Cup rinsed and drained black beans
3/4 Cup shredded reduced fat 2% cheddar cheese
3/4 Cup shredded pepperjack cheese
1/2 Cup chopped green onions
2 Medium tomatoes, chopped
Fritos chips (about 2 cups)

Method:

Brown meat in pan over medium-high heat.  Add taco seasoning.  Add crushed tomatoes, chopped green chilis, garlic salt, S&P and tabasco.  Let simmer for 20 minutes, then remove from heat.

Chop iceberg and romaine, rinse and dry.  Layer the following: lettuce, jalepeno, corn, blackbeans, green onions and cheese. 

Pour the meat mixture evenly on top, then top with chopped tomatoes and fritos chips. 

Toss and serve!

Banana Nut Bread

This was very fresh and light tasting, a nice breakfast item.  Goes very well with morning coffee.

Ingredients:

2/3 Cup whole milk
1 Tbsp fresh lemon juice
2 1/2 Cups sifted cake flour (not self-rising; sift before measuring)
1 Tsp baking powder
3/4 Tsp salt
1/2 Tsp baking soda
1 Stick unsalted butter, softened
1 Cup sugar
2 large eggs
2 1/2 very ripe bananas
3 oz walnuts, chopped (1 cup)
1/4 Cup tubinado sugar

Method:

Put oven rack in middle position and preheat oven to 350.  Grease a 9x5" loaf pan and line bottom with wax paper, then grease paper. 

Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes.  Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.  (Mixture will look curdled).

Add flour mixture to banana mixture alternatively with milk, mixing at a low speed just until batter is smooth.  Stir in walnuts.  Pour into loaf pan.  Sprinkle the top with turbinado sugar and bake until a wooden pick or skewer inserted into the center of the bread comes out clean, about 1 hour. 

Cool bread in pan on a rack 20 minutes, then invert bread onto rack.  Remove paper and turn bread right side up on rack to cool completely.

*Note*  Bread keeps wrapped in plastic wrap at room temp for 4 days, or frozen for 1 month.

Greek Yogurt Caesar Dressing

A nice healthy alternative!!  Loaded with protein, low in fat, and tastes just like the real thing!  (Well, not JUST like it, but it's really good and really good for you!)

Ingredients:

1/2 Cup plain nonfat greek yogurt
1/2 Tsp anchovy paste
1 Tsp fresh lemon juice
1 Tsp balsamic vinegar
1 Tsp dijon mustard
1/2 Tsp worcestershire sauce
1 Garlic clove
2 Tbsp parmesan cheese
Salt and Pepper

In a food processor, blend all ingredients.  Serve atop your favorite caesar salad ingredients!

Spicy Turkey Sausage and Spinach Lasagna

Fabulous!  Recipe from Bon Appetit

Serves 6 - 8

Lasagna Ingredients:

1 Tbsp olive oil
1 1/4 Lbs hot italian turkey sausages, casings removed
Spicy Tomato Sauce (recipe and ingredients below)
1 15oz container ricotta cheese (preferably lowfat)
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 3/4 Cups grated parmesan cheese
2 large eggs
3 Tbsp whipping cream
1/2 Tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
9 uncooked lasagna noodles
3 Cups shredded provolone cheese

Spicy Tomato Sauce Ingredients:

3 tbsp olive oil
1 medium onion, chopped
6 garlic clovces, minced
1 tsp dried oregano
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried crushed red pepper
2 28oz cans italian-style tomatoes
1 cup canned crushed tomatoes with added puree
1/2 cup dry red wine

Spicy Tomato Sauce Preparation:

Heat oil in heavy large saucepan over med heat.  Add onion, garlic, oregano, basil, marjoram and crushed red pepper.  Cover and cook until onion is translucent.  Add remaining ingredients, simmer and break up tomatoes while stirring occasionally, about 1 hour 15 mins.  Season with salt and pepper.  Set aside.

Lasagna Preparation:

Heat oil in large skillet over med heat.  Add sausages; saute until brown, using fork to break up meat into coarse pieces.  Add spicy tomato sauce.  Simmer 5 mins.

Position rack in center of oven.  Preheat to 375. Whisk ricotta, spinach, 1 cup parmesan, eggs, cream, basil, oregano and pepper in bowl.  Set aside.  Spoon 1 cup sauce over bottom of 13x9x2" glass baking dish.  Place 3 noodles over sauce in single layer.  Spread 1 cup sauce over noodles, then 1 cup ricotta mixture, then 1/4 Cup parmesan and 1 cup provolone.  Repeat the layers with three more noodles, 1 cup sauce, 1 cup ricotta, 1/4 cup parmesan and 1 cup provolone until dish is full.    Sprinkle remaining cheese over the top of the lasagna. 

Tightly cover dish with foil and bake 50 minutes.  Uncover and continue baking until noodles are tender and sauce/cheese is bubbly, about 25 mins.

Cheesy Potatoes

I'm sure you've all had either this recipe or something similar at some point in your life.  If you haven't, you need to!  This recipe comes from my mom and it is so delicious.  She always made it alongside ham on Easter, or with a tenderloin on Christmas Eve.  I made it with filets, green beans and a salad on Christmas.  It's so easy too - I made it ahead of time and froze it!  Then just pop it in the oven!  Everyone loves it :)

Serves 8-10

1 32oz bag frozen cubed potatoes
1 Pint sour cream.
2 Cans undiluted potato soup
1 10oz bar extra sharp cheddar, shredded
1 Tsp salt and pepper
1/4 Cup grated onion
1/2 Cup parmesan

Mix all ingredients thru onion, pour into greased 9x13" dish.  Sprinkle parmesan.  Cover and bake at 350 for 30 minutes.  Uncover and bake an additional 30 minutes, until cheese becomes brown and bubbly.