Italian Sausage Soup

1 Italian sausage

1 onion, chopped

2 cloves garlic, minced

3 Tbsp. olive oil

3 potatoes, peeled & cubed

4 cans chicken broth

1 cup half and half

Fresh bacon bits

Kale, chopped (optional)

Cook sausage in oven for 30 minutes at 350 degrees.

Meanwhile, in a large pot, caramelize onion and garlic in olive oil. Add chicken broth and bring to a boil. Add potatoes and boil for about 10 or 15 minutes or until the potatoes are tender.

When sausages have finished baking, slice and add to soup.  Add bacon bits, kale and half and half. Season with salt and pepper to taste.  Simmer until hot.

Honey Baked Lentils over Quinoa

1 cup lentils
2 cups water
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. olive oil
1/2 tsp. chopped ginger
1 clove chopped garlic
1 chopped onion (small)
Salt and pepper to taste
1 cup quinoa
2 cups water or broth

Preheat over to 350 degrees.

Combine ingredients in a covered baking dish and bake until tender, about 90 minutes.

Meanwhile, add quinoa to water and bring to a boil.  Reduce heat, cover and simmer about 15 minutes, until water is absorbed and quinoa is tender.

Serve lentils over quinoa.

Broccoli-Cashew Quinoa

1 Tbsp. coconut oil
2 cloves garlic, minced
1 small red onion, finely diced
1/2 cup sun-dried tomatoes, chopped
2 cups broth
1 Tbsp. white wine vinegar
1 Tbsp. honey
1 Tbsp. lemon juice
1 cup quinoa, uncooked
1/2 tsp. salt
4-6 cups broccoli
1 cup cashew pieces

Heat oil over medium heat in a saucepan and saute onion and garlic for 3 minutes.

Combine sun-dried tomatoes and broth in blender.  Blend until smooth  Pour into onion and garlic saucepan then add vinegar, honey and lemon juice; mix and bring to a boil.  Stir in quinoa and salt.  Reduce heat and simmer covered for about 15 minutes or until liquid is absorbed and quinoa is tender.

Meanwhile, steam broccoli.  Serve quinoa with steamed broccoli and cashew pieces.

Barbecue Chicken Quinoa

2 chicken breasts
1/2 bottle barbecue sauce
1 cup quinoa
2 cups water
1 can corn, drained
1 can black beans, drained and rinsed
1 avocado, chopped
2 Tbsp. Cheddar or Mozzarella cheese, shredded
Cilantro

Put chicken in crock crock-pot and cover with barbecue sauce.  Cook on low for 4-6 hours.  Shred, set aside.

Place quinoa and water in medium size sauce pan.  Bring to a boil then cover and simmer until water is absorbed and quinoa is tender, about 15 minutes.  Remove from heat and mix in corn, beans and avocado.

Plate quinoa then top with shredded chicken, cheese, scallions and cilantro.

Chocolate Ganash Frosting

1 cup heavy cream

2 Tbsp. corn syrup

3 1/3 cups chocolate chips (any type*)

Pinch of salt

1 cup powdered sugar (approx)

1 tsp. vanilla

2 sticks unsalted butter, cut into pieces

Heat the cream and corn syrup in the microwave for 2 to 2 1/2 minutes.

Meanwhile, put chips in a mixing bowl and add salt. Slowly pour in hot cream and let sit for about 1 minute.  Stir the chips until melted.

Beat in powdered sugar and vanilla.  Gradually beat in butter until fully incorporated.

Chill in the refrigerator until set, about 30 minutes (will appear stiff). Beat until fluffy and spreadable. (add more powdered sugar until desired consistency).

*Milk chocolate chips and white chocolate chips are best.  Semi sweet is also good for a real dark chocolate but kind of a bitter taste.

Doctored Cake Mix Cupcakes

1 cake mix (any flavor)

1 (3.4 oz.) pkg. instant pudding (any flavor that goes with the cake mix you choose)

1 cup sour cream

1/3 cup vegetable oil

1/2 cup water

4 eggs

Combine ingredients and mix on medium for 2 minutes.  Increase to high and mix for three more minutes.  Pour into lined muffin tins.

Bake at 350 for 20 min.

Garlic Breadsticks

1 1/2 cups warm water
1 Tbsp. instant yeast
1 1/2 Tbsp. sugar
1/2 tsp. salt
1 1/2 Tbsp. oil
3 1/2 cups flour, (white or whole wheat)
1 1/2 Tbsp. pizza seasonings (basil, oregano, Italian seasoning)
1 tsp. ground rosemary
3 Tbsp. butter
garlic salt
garlic powder
dried basil
Parmesan cheese

In Bosch, combine warm water, yeast, sugar, sugar, salt and oil.  Mix together and let sit for 5 minutes

Turn Bosch to speed two.  Add pizza seasonings.  Gradually add flour.  Mix dough for 7 minutes.  After mixing, leave dough in Bosch, cover with damp cloth and let rest for 20 minutes.

Preheat oven to 400 degrees.  Place butter on large cookie sheet and place inside oven, melting butter.  Don't leave in the oven too long or butter will burn.  Remove warm pan and spread dough on to the buttered pan.  Lightly score the unbaked crust with a knife creating lines to cut breadsticks.

Sprinkle the top with garlic salt, garlic, basil & parmesan cheese.  Cover the pan with plastic wrap and rise again for 20 minutes (the longer it rises, the thicker the crust will turn out).

Once crust has doubled in size, remove plastic wrap and bake for 20 minutes.  Remove and slice into breadsticks.

Fish Parmesan

2 lbs. fish fillets
2 Tbsp. lemon juice
1/2 cup grated parmesan cheese
4 Tbsp. butter, softened
3 Tbsp. mayonnaise
3 Tbsp. finely chopped green onions
1/4 tsp. seasoning salt
1/4 tsp. dried basil
black pepper
1 dash hot pepper sauce

Preheat oven to 350 degrees.

In buttered 13 x 9 inch casserole dish, lay fillets in single layer.  Brush top with lemon juice.

In a small bowl, combine cheese, butter, mayo, onions and seasonings; mix well.

Bake fish in preheated oven 5 minutes or until fish just starts to flake.  Spread with cheese mixture and broil until golden brown, another 2 to 5 minutes.  Baking time will depend on the thickness of the fillets.  Watch fish closely so it does not overcook.

Print recipe HERE.

Pina Colada Sherbet

⅔ cup full-fat coconut milk

½ small banana

1 Tbsp. fresh lime juice

4 tsp. agave nectar

10.5-oz frozen pineapple chunks (approximately 2 ⅓ cups)

5-6 ice cubes, approximately or ⅔ C

Instructions:

Add ingredients to blender in order listed and secure lid. Select “Ice Cream” and serve.

Mexican Sweet Potato Skins

3 medium sweet potatoes

1 can corn, drained

1 can black beans, rinsed and drained

2-4 canned chipotle peppers in adobo sauce, minced or pureed

1/4 cup sour cream

1 tsp salt

Shredded cheese

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-90 minutes.

Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

Whip the flesh of sweet potatoes with a mixer.  Fold in corn, black beans, peppers, sour cream and salt. 

Scoop the filling into the skins and top each with cheese. Broil for about 5 minutes or until cheese is melted.

Print recipe HERE

Cocoa Crepes

1 1/4 cups milk
2 eggs
1 Tbsp. butter, melted
3/4 cups flour
1/4 cups powdered sugar
3 Tbsp. cocoa
1/8 tsp. salt


Add ingredients to blender, in order listed and secure lid.  Select "batters".  Allow batter to rest for up to 1 hour in the refrigerator.  Heat a skillet or crepe pan over low-medium heat and lightly coat with oil or cooking spray.  For each crepe, pour approximately 1/4 cup batter onto center of pan and swirl pan gently to distribute batter in a think layer.  cook for 1 minute or until top begins to dry out.  Flip and cook an additional 30 seconds until done.  Repeat with remaining batter.  Stack crepes on a plate with wax paper between each crepe to prevent sticking.

Suggested toppings:  cream cheese & fresh berries

Homemade Laundry Soap

Okay, don't eat this...

1 4-lb 12 oz box Borax, in the detergent isle

1 4-lb box Arm & Hammer Baking Soda, in the cooking isle

1 box Arm & Hammer Super Washing Soda 55 oz, in the detergent isle

3 bars of Fels-Naptha soap, found in the detergent isle

2 small containers of Oxy Clean (about 3.5 lbs total) in the detergent isle.

Grate the Fels-Naptha soap using a food processor or hand held grater.

Toss all ingredients in a 5 gallon bucket lined with a garbage bag.

Use 1-2 tablespoons per load.

For fabric softener, use 1/3 white vinegar in a Downy ball.

Penne Pasta with Sun Dried Tomato Cream Sauce

2 cups penne pasta

2/3 cup sun-dried tomatoes packed in oil, divided

1 12-oz. can evaporated milk

2 cups shredded Italian-Style four-cheese blend

1 tsp. basil

1/4 tsp. garlic powder

1/4 tsp. pepper

Prepare pasta according to package directions, drain, set aside.

Combine evaporated milk, cheese, basil, garlic and pepper in a medium saucepan. Cook over medium heat, stirring occasionally until cheese is melted. Pour 1/3 cup tomatoes in high-powered blender with cheese sauce. Combine until smooth.

Toss sauce with pasta and rest of tomatoes.

Pear & Spinach Salad with Blueberry Vinaigrette

7 cups spinach

3 medium pears, finely chopped

1 cup walnuts, chopped

1 cup craisins

3 oz. feta cheese or goat cheese

2/3 cup olive oil

1/3 cup balsamic vinegar

1 cup frozen blueberries

In a large bowl, combine spinach, pears, nuts, craisins and cheese.

In a high-powered blender, add olive oil, vinegar and blueberries. Blend until pureed.

Olive Garden Salad

Dressing:

1 packet Italian Dressing

1/2 tsp. Italian Seasoning

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. sugar

1/4 tsp. garlic powder

1/2 Tbsp. mayonnaise (not Miracle Whip)

1/4 cup olive oil

2 Tbsp. white vinegar

1 1/2 Tbsp. water

Prepare Italian dressing packet as directed on package; add remaining ingredients. Toss with salad ingredients: Romaine lettuce, whole black olives, shredded carrots, sliced red onions, pepperoncini's

Stuffed Zucchini Cups

1 large zucchini

1 lb. ground beef

2 Tbsp. minced garlic

1-2 tsp. Italian seasoning

2 cups spaghetti sauce

2 cups mozzarella, divided

Preheat oven to 350.

Brown ground beef with seasonings; drain. Add spaghetti sauce and simmer until thickened about 10 minutes.

Cut zucchini into 2 inch thick slices, discarding ends. Using a sharp spoon, hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh (optionally, add zucchini centers to ground beef mixture).

Spray baking sheet and stand zucchini cups open end up. Stir half of cheese into meat mixture, then spoon in to cups.

Bake for 2p minutes, top with remaining cheese and bake another 10 - 15 minutes or until golden brown.

Chickpea Burgers

1 15-oz. can chickpeas, drained & rinsed

4 scallions, trimmed

2 slices white sandwich bread

1/3 cup peanuts or almonds, unsalted

1/2 tsp. cumin

1 Tbsp. ginger, chopped

Salt

Pepper

Olive oil

Burger toppings (mustard, mayo, buns, lettuce, etc.)

Heat grill to high.

In a food processor, combine chickpeas, scallions, bread, peanuts, cumin and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

Form 4 3/4-inch-thick patties. Brush each side with oil; grill until charred, 3 to 5 minutes per side. Serve burgers on buns with toppings.

Coleslaw

1 head cabbage, finely shredded

4-6 carrots, finely shredded

Mayonaise (1/2 - 1 cup), not Miracle Whip!

White vinegar (1/4 - 1/2 cup)

Sugar (3 Tbsp. - 1/4 cup)

Salt (1 -2 tsp.)

Celery seed spice (1 - 2 tsp.)

Pepper (1/2 - 1 tsp.)

Combine all ingredients (made to taste) in a mixing bowl.

Ranch Dressing

1 cup buttermilk*

1 cup sour cream

1 Tbsp. parsley

1 Tbsp. chives

1 tsp. salt

1 tsp. pepper

1 tsp. onion powder

1 tsp. garlic powder

Blend briefly in a high-powered blender until just mixed. Refrigerate for several hours to meld flavors.

*To make your own buttermilk, add 1 Tsp. white vinegar and enough milk to make one cup. Let sit for 5 minutes.

Spinach-Strawberry Salad

2 washed bags of spinach, torn into pieces

4 cups sliced strawberries

1/2 cup pecans

3/4 red onion, finely sliced (optional)

Toss salad ingredients with dressing:

1/2 cup olive oil

1/2 cup white or red wine vinegar

1/4 cup raw honey

1/4 tsp. paprika

1 Tbsp. poppy seeds

3 Tbsp. pureed strawberries (optional)

1/4 tsp. basil

Blend all ingredients except poppy seeds briefly in a high-powered blender. Add poppy seeds and pulse a couple of times. Toss with salad.

Peach Frozen Yogurt

3/4 cup low-fat vanilla yogurt

1 medium peach, halved and pitted

1/4 cup honey or agave

2 drops almond extract

3 cups frozen peach slices

Add the yogurt, halved and pitted peach, honey and almond extract to BlendTec blender, secure lid and press "Pulse" 6 to 8 times. Add the frozen peach slices, secure lid and select "Frozen Yogurt."

If peaches are not in season, try different flavor combinations such as strawberry orange (using fresh orange and frozen strawberries), pina colada (using fresh banana, coconut shreds and frozen pineapple chunks) or berry banana (using fresh banana and frozen berries).

Note: For a more firm treat, try making this before dinner and storing it in the freezer to enjoy after your meal.

Pink Hummus Quesadillas

1 cup dried chickpeas or 2 cans chickpeas, rinsed well

3 Tbsp. lemon juice

1/2 clove garlic

1 tsp. cumin

1 tsp. chili powder

1/2 cup sun-dried tomates packed in oil

1/2 cup salsa or canned diced tomates

1/4 tsp salt

12 corn tortillas

Spinach, chopped

Shredded Mozzarella cheese

Sour cream or Greek yogurt

If using dried chickpeas, cook on low in crockpot, overnight in 3 cups of water.

Blend chickpeas, lemon juice, garlic, cumin, tomatoes, salsa and salt in food processor and blend until smooth.

Place a tortilla on a heated skillet. Add hummus mixture topped with spinach and cheese. Add another tortilla on top. Grill both sides.

Serve with sour cream or Greek yogurt.

Lentil Tacos

2 cups brown lentils

4 cups water

1 pkg. taco seasoning (1/4 cup)

1 15-oz can tomato sauce

1 tsp. beef bouillon 

Tortillas

Tomatoes

Cheese

Lettuce

Salsa

Guacamole

Sour cream

Place lentils, water, taco seasoning, tomato sauce and bouillon in instant pot*.  Stir and put on lid.  Cook for ~16 minutes (takes about 40 minutes total).

Fluff with a fork and serve with tortillas, tomatoes, cheese, romaine lettuce, salsa and sour cream.

*Can also boil on the stovetop.  May need to increase water to 8 cups total.  Boil for 45 minutes to 1 hour, until tender and water is absorbed.

Print recipe HERE.

Pasta with Pesto

1 1/2 lbs. whole-wheat spaghetti, linguine, or penne pasta, cooked according to directions

1 lb. spinach, lightly steamed

1 large pkg. fresh basil, leaves only (about 30 leaves, cilantro will work too)

1/4 cup extra virgin olive oil

1 large tomato or 2 Roma tomatoes

4 oz. shredded Parmesan cheese

1 - 3 cloves garlic (to taste)

salt to taste

1/2 cup walnuts

optional: chopped steamed vegetables (carrots, cauliflower, broccoli)

Puree the spinach, basil, oil, tomatoes, Parmesan, garlic, salt and walnuts in a high-powered blender. Serve tossed with cooked pasta, sprinkled with extra shredded Parmesan cheese. Add the chopped steamed carrots or cauliflower or broccoli and toss. Serves 8.

Split Pea Soup

1 pkg. dry split peas
3-4 carrots, peeled and sliced
3-4 celery, sliced
¼ cup onion, diced
2 cloves garlic, minced
6 cups chicken bouillon
Natures seasons
Diced ham
1 cup milk or cream

Place all items in crock pot except ham and cream.  Cook on low for 6 hours.  Add ham and cream 30 minutes before serving.

Homemade Donuts - EASY!

1 can refrigerated biscuits

oil

Glaze

Heat 1-2 inches of cooking oil.

Meanwhile, open and separate biscuits. Hole donuts with circle punch (use a small strip of card stock and tape to make a small circle). Fry donuts and donut holes in hot oil until golden brown on both sides. Place on paper towel lined plate.

While donuts are still warm, dip in glaze.

Glaze:

1 cup powdered sugar

2 Tbsp. butter, softened

1/2 tsp. vanilla

1 1/2 Tbsp. hot water