Chicken Sausage and Tortellini Soup

4 tsp. olive oil
1 pkg. Italian chicken(or turkey) Sausage links
5 cloves garlic, minced
3 14-oz. chicken broth
18 oz. refrigerated cheese tortellini
6 oz. baby spinach leaves
1 can diced tomatoes
1 Tbsp. butter
Shredded Parmesan cheese for garnish

Heat 1-2 tsp oil in a pot and saute sausage until browned.  Remove from pan and carefully slice into small pieces.  Set aside.

Heat remaining oil in pot.  Saute garlic for 30 seconds.  Stir in broth.  Bring to a boil. Cook for about 2 minutes then add tortellini.  Cook for another 3-4 minutes then stir in spinach and tomatoes.  Cook until spinach wilts, approximately 2 minutes.  Return sauteed sausage to the soup.  Heat throughout.  Melt butter into soup.

Flat Bread

This recipe is so simple and so easy.  It is one of my family's favorite bread recipes.  I make it at least once a week to go with a meal, sometimes more.   It requires very little time and effort to make it.  In fact, it doesn't even really need to be kneaded.  I have made it in my Kitchen Aid with the dough hook, but I like it best when I just mix everything in a bowl and knead it with my hand for just a couple minutes.  I do let the yeast bubble in the hot water for about 5 minutes before adding the other ingredients and if I have time then I let it rise for 15 minutes in the bowl before putting it in the pan.  You don't have to though.  This recipe is seriously fail-proof.  It makes a good pizza crust, as well.

1 pkg. yeast (2 1/4 tsp.)
1 c. tap-hot water
1/2 tsp. salt
1 tsp. sugar
2 Tbs. oil
2 c. flour (knead in more if too sticky…up to 3 cups)
We don’t even let that yeast rise or the dough rise most of the time and it works, but it’s better if you let it sit for 15-30 minutes while you make the rest of the dinner.
Then roll it out on a pan (sprayed with Pam).

Score for breadsticks in whatever size you’d like.
Bake at 500 degrees for 5-7 minutes.
We always spread butter over the hot bread and sprinkle on some garlic salt.  We just like it that way.
You can also use this for pizza dough.

recipe from:
Here

Mini Deep Dich Pizzas

  My kids love pizza and so do Ryan and I.  We all LOVE pizza.  Who doesn't.  I decided that we would make Friday's pizza nights, and we can have a different pizza recipe each week.  I will be honest, I wasn't really expecting much from these little tortilla pizzas.  I mean, the crust is a tortilla how good can they be.  I thought  that they looked cute and that the kids would enjoy putting their own toppings on their little mini pizzas, but besides that I didn't think that they would be that wonderful.   Well, I was wrong.  These were delicious.  Everyone ate them up and we ended up having to make more.  The kids had pepperoni and olives on theirs, but Ryan and I did peppers, mushrooms, olives, and pepperoni.  These will definitely be a frequent on our Friday pizza nights!

 

1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.

2.  Start by laying each tortilla out individually on a flat surface, and use an empty can, cup, or cookie cutter to cut 3-4 medium circles out of each wrap. I used the empty pizza sauce can, which worked well! Press firmly enough, using a rocking motion, until it cuts through the wrap.

3.  Press each wrap circle into muffin tin using your fingers. Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!

4.  Meanwhile, pour pizza sauce, parmesan cheese, and the spices into a medium sized bowl. Stir until everything is well combined.

5.  Drop about 1-2 tbs of sauce in each wrap, this really varies according to how much sauce you like!

6.  Divide mozzarella cheese evenly over each mini pizza.

7.  Place 4 mini pepperoni’s on top of each pizza.

8.  Bake in preheated oven for 12-15 minutes, or until cheese is melted and lightly browned.

9. Wait for pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!

10.  Serve warm and enjoy!

 Recipe from:

 http://dashingdish.com/recipe/mini-deep-dish-pizzas/

Chicken Verde Wontons

 

These little tiny tacos were so good!  I used one large chicken breast and it made a whole bunch.  Just a note, only the tops and the edges of the wontons get crispy, not the whole thing.  And I cooked them longer than it said to.  I made guacamole to dip them in.  So good!

Chicken Verde Wonton Tacos

Yield: 8 wonton tacos

Calories per serving: 48 calories per taco; 192 calories for 4 tacos

Ingredients

• 4 ounces cooked, shredded boneless skinless chicken breasts
• 1/4 cup salsa verde
• 1 Tablespoon light sour cream
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 2 Tablespoons sliced green onions
• 1/4 cup reduced fat Mexican blend cheese
• 8 wonton wrappers (these can be found in the refrigerated produce section by the Asian products)
• (optional) 2 Tablespoons diced avocados (add 50 calories for this) and cilantro for topping

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a small bowl mix the chicken, salsa, sour cream, chili powder, garlic powder, cumin and green onions.
3. Place the wonton wrappers on the baking sheet and place about 1 Tablespoon of the mixture on each wonton.
4. Divide and sprinkle cheese evenly over the mixture on each wonton.
5. Bring two of the opposing corners up and using a little water stick them together.
6. Bake for 4-5 minutes or until wontons get crispy. Be careful because they will burn if you don't watch them.
7. Top with cilantro and avocado if desired.

Notes

Source: The Girl Who Ate Everything

Zuppa Toscano

Most people probably have this recipe.  There are plenty of different variations.  I have never made it(or had it) until just this last week.  It is delicious. I got this recipe from Addelyn's kindergarten teacher.  It can be made in the crockpot or, if you are like me and forget to plan ahead, it can just be made on the stove top.  Either way, it is good.

Ingredients:
1 lb bulk Italian sausage, browned and drained
2 cans chicken broth
1 C water
1 garlic clove minced
3 large russet potatoes cubed
1/4 c onion finely diced
bacon bits to taste
1 C heavy cream
1 bunch fresh Kale- coarsely chopped
grated parmesan cheese for garnish

1. Place Italian sausage, chicken broth, water, garlic, potatoes and onion in slow cooker.
2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-5 hours until potatoes are cooked and soft
3. Add bacon bits, cream and kale right before serving
4.Top with parmesan cheese and serve with fresh bread.
I had to add some salt and pepper too.

Caramel Apple Cheesecake Bars with Streusel Topping

These are so yummy. My friend made them the other day...I keep wishing I had one right now. Yum. She did mention that she wishes there wasn't so much butter. She thought about making a simple graham cracker bottom next time since it would require less butter.

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.



Streusel Topping:

1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Lasagna Soup

My neighbor made this for me after Ella was born and we literally ate it daily until it was gone. It is super yummy!

Lasagna Soup

Ingredients:

1 pound Italian sausage (We use ground beef. Sausage makes Drew nervous)
1 onion, diced
2 cups carrots, chopped
1 cup mushroom (optional)
2 cups chopped spinach
2 garlic cloves, minced
2 (14 ounce cans) chicken broth
2 (14 ounce cans) Italian stewed tomatoes, or Petite Diced tomatoes (with the seasoning in the can)
1 (8 ounce can) tomato sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
salt and pepper to taste
1/2 box of pasta (we used the mini bow tie)
mozzarella cheese

On stove top, brown sausage. Add onion and and carrot and saute for about 2 minutes. If you are using the crock pot, add all ingredients (except pasta and spinach). Cook on low for 4 hours. Add pasta and spinach for the last 30 minutes of cooking time. If cooking on stove top, add all ingredients and bring to a boil. Reduce heat to medium and simmer for 30-45. Then add pasta and spinach for another 10 minutes, or until pasta is cooked al dente. Top with mozzarella cheese.

Recipe and picture from Our Family Treat. 

It is really yummy with the peasant bread recipe found here .

Strawberry Fondue

 

I have to search for this every year in my email. I just decided to post it instead.  That way if anyone is craving some strawberry fondue they can make it :)

 

2 10 oz packages frozen sliced strawberries, thawed, juice reserved

1 tablespoon cornstarch

2 tablespoons sugar

 

Reserve 3/4 cup juice from strawberries. Set strawberries aside. Pour juice into Fondue Pot. Combine cornstarch and sugar. Add to juice in Fondue pot.

Turn temp. dial to 200 F. Cook, stirring constantly until thickened. Stir in strawberries. Reduce heat to warm.

Serve with fruit pieces or angel food cake. Yield 1 3/4 cups.

| Microwave Caramels |

I am not kidding when I say these are way good! And come on...six minutes in the microwave. Can't beat that! Figured I would share so you all could enjoy of the goodness!

5 Tbl. butter

1/2 c. light corn syrup

1/2 c. sugar

1/2 c. packed light brown sugar

1/2 c. sweetened condensed milk

Instructions:

Put all ingredients in a large, microwave safe, bowl. Microwave for 6 minutes, (I did mine for 5 min 30 sec.) stirring every 2 minutes. Spray an 8''x8'' dish (or a 6x8 since that's all I have) with cooking spray and pour mixture in. Let cool and cut. Wrap in wax paper.

recipe and photo from: http://eatcakefordinner.blogspot.com/2012/02/super-easy-microwave-caramels-real-deal.html

Asian Turkey Lettuce Wraps

This recipe is from HERE It was really good, my favorite version of lettuce wraps that I have made, and super easy. 
Here you go:
2 tbs. extra virgin olive oil
1 c. finely chopped onion
1 lb. ground turkey breast

1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp garlic salt
1 12 oz bag of broccoli slaw (I wish I had taken a pic. of the bag last time I made this, but you can find broccoli slaw in most grocery stores in the produce section by the packaged salads)
1 small drained water chestnuts
1/2 c. Teriyaki sauce
1 tsp. sesame oil (I've never put this in)
Approx. 15 butter lettuce leaves (I usually use romaine)
1) place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper and garlic salt.  Brown and crumble until cooked through.
2)  When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil.  Cook for another 10-15 minutes or until heated through. 

Reduce heat to low until ready to serve.  Serve spoonfuls inside lettuce leaves. 

Enjoy!