Holey Moley Recipes

HOLY MOLY POTATO SOUP

Steps:

• In a 6-qt. slow cooker, combine the first 10 ingredients. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Add to slow cooker., Cook, covered, on low to allow flavors to blend, 4-5 hours. Add cheese and onion dip in the last 30 minutes of cooking. Stir before serving. Serve with tortilla chips., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

HOLEY MOLEY (VEGGIE) CHILI

Steps:

• Heat oil over medium heat.
• Add onions, chili powder, cumin and cayenne pepper; saute 5 minutes or until onions are tender, stirring occasionally.
• Add green peppers and garlic; saute for 1 minute.
• Add cocoa, tomatoes and water; bring to a boil.
• Add kidney and black beans, corn and bulgur.
• Reduce heat to low and simmer, uncovered, for 15 minutes or until bulgur is cooked.
• Add salt and pepper to taste.
• To serve, top with a dollop of yogurt and sprinkle with cilantro.

HOLY MOLY GUACAMOLE

Steps:

• Place peas in a medium bowl and mash thoroughly with a potato masher or fork. (Or puree peas in a small blender or food processor and transfer to a medium bowl.) Add avocado, yogurt, lime juice, garlic, 1/4 teaspoon salt, 1/8 black pepper, cumin, and chile powder. Continue to mash until blended.
• Stir in tomatoes, onion, and some cilantro and/or jalapenos, if using. Season with additional salt and pepper, if desired. Enjoy!