Apple Cheddar Bacon Soup

Yum Yum Yum Soup. I used gala apples in this soup, but I'm sure you can use any apple that tickles your fancy. Because of it's sweetness I would suggest having it as a first course, not a main meal. My 5 year old, who does not eat soup, ate this soup!

6 strips of bacon (unless you're a bacon lover, then add two strips)
1 small onion, chopped
2 apples, cored, peeled, chopped
1 medium potato, peeled and chopped
3 C chicken stock
1 1/5 C apple juice
2 C shredded cheddar cheese (plus some for extra topping if you like)
2 green onions, sliced
2 slices of wheat bread (or rye)
Dijon mustard

In a pot cook your bacon. Remove bacon and let cool on paper towel. Remove all but 2 T of bacon drippings. (I dipped a paper towel in the pot to make sure I left enough drippings) Cook the onion, apples and potato in bacon drippings over med-high heat about 5 min or until apples are soft. Add chicken stock and apple juice. Cook about 10 more minutes or until potatoes are soft. Turn off heat, stir in all but 2 T of cheese. In batches puree your soup in a blender. Return to pot - I returned it to a smaller pot. Yay, soup is done!

Spread Dijon mustard over bread. Sprinkle with remaining 2 T of cheese. Broil or toast bread in toaster oven until cheese is melted. Cut the bread into cubes - croutons! While the bread is toasting, chop bacon up into pieces.

Serve soup in bowels. Toppings include: croutons, green onions, bacon, shredded cheese.

My son actually dipped the bread into his soup and ate it. Maybe finger length strips of bread would be fun for them.

Dijon Tilapia with Capers

You know what makes me feel terrible? I have tried new recipes and I can't remember to get on here and post them! Well, I guess working OT will do that to a person.

Tonight I didn't want chicken or ground beef. I saw the tilapia again... Yum. Ran out of cheese. Doesn't that put a damper on things? Typically, yes, but not today! My dish below I realized once I plated it was all white. However, you can tweak it, as always! My kiddos ate it, so I'm not complaining. The dijon mustard give it a nice flavor while the sour cream smooths it out.

If you don't know much about fish, or don't really eat it, you'll love tilapia. It is a VERY mild tasting fish. I say that because I like fish and tilapia doesn't taste like fish at all. It almost has no flavor. It's very bland and just cooking it with the pam give it a nice buttery flavor (I love butter). It is a wonderful fish to get to know and learn how to cook with.

3 Tilapia loins
Pam or some Butter
1/3 C Sour Cream
1 T Milk
1 T Dijon Mustard
2 t capers, drained

1 box scalloped potatoes, cooked according to pkg directions
2 C frozen broccoli and cauliflower, steamed

Spray a cookie sheet with pam. Place tilapia on the sheet. Spray fish with Pam. Bake at 450 deg for 4-6 minutes. Flip and cook another few minutes until cooked through if needed.

While your fish is cooking, mix sour cream, milk and mustard in a small pot over low heat. Do not bring to a boil! Add the capers once it's all mixed.

Plate your fish and pour (yes, it will be thick) the sauce over the fish. Serve with potatoes and veggies. *you could add more milk (careful here) to make it less viscous.