Zuppa Toscana Casserole

Bacon, cooked & chopped

1 lb mild Italian sausage, browned

5 medium russet potatoes, chopped

1 small onion, diced

3 cloves garlic, minced

4 cups kale, de-stemmed & chopped

½ cup flour

4 cups chicken broth

1 ½ cups heavy whipping cream

1 ½ tsp chicken bouillon powder

½ tsp black pepper

1 tsp salt

1 cup Parmesan cheese, grated

In a large pot, sauté onion until translucent. Add garlic and cook for another minute. Add kale and cook until wilted.

Sprinkle flour and stir for a couple of minutes to eliminate the raw flour taste. Gradually add chicken broth, stirring constantly. Bring to a boil and let it thicken. Add cream, seasonings, sausage, bacon & potatoes.

Transfer to a baking dish. Cover with foil and bake at 400°F for about 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese, and bake uncovered for an additional 20 minutes until the top is golden and bubbly.

Frozen Fruit Coctail

 5 peaches, diced

5 pears, diced

1/2 lb. green grapes

Maraschino cherries (optional)

8-oz can crushed pineapple with juice

1/2 cup lemon juice

1 1/2 cup orange juice

1/3 cup sugar

Whisk together crushed pineapple, lemon juice, orange juice and sugar.  Gently stir together fruit and combine with juice.  Scoop fruit cocktail into quart-size freezer bags.  Lay flat to freeze.  Serve while still slushy.

Coconut Rice

1 1/2 cups uncooked Jasmine rice

1 (14 oz) can full-fat coconut milk

14 oz water just use the empty coconut milk can to measure

1 tsp granulated sugar

1 tsp salt

Stovetop Instructions

In a large saucepan, combine all ingredients and stir well. Bring to a boil over medium heat. Cover, reduce heat to low, and simmer 15 minutes until rice is tender and liquid is absorbed. Fluff rice and serve warm.

Instant Pot Instructions

In the bowl of an Instant Pot pressure cooker, combine all ingredients and stir well. Put the lid on and make sure the knob is turned to the “sealed” position. Set the Instant Pot to pressure cook on high for 5 minutes.  After the 5 minutes are over, let the pressure release naturally for 10 minutes.

Fluff rice and serve warm.

Pulled Pork Sandwiches

 2 lbs. pork tenderloin

4 cups barbecue sauce

8 Hoagie Buns

Place pork tenderloin in a slow cooker.  Cover with barbecue sauce.  Cook on low for 8-10 hours.  Shred and place back in slow cooker with drippings (remove any gristle).

Serve on buns and top with coleslaw (optional).

Plant Food

 1 tsp. sugar

1 tsp. bleach

2 tsp. lemon juice

1 quart warm water

Combine all ingredients and fill vase.  Change water as needed.  NOT FOR CONSUMPTION!

Spinach Artichoke Pasta

8 oz. pasta (any variety)

1 Tbsp. olive oil

2 tsp. minced garlic

1 Tbsp. white cooking wine

2 cups baby spinach

¾ cup jarred artichoke hearts, drained

¼ cup sun-dried tomatoes

1 Tbsp. pine nuts

1 Tbsp. lemon juice

1 tsp. Italian seasoning

Shredded parmesan cheese

Cook pasta according to package directions; drain and set aside.

Meanwhile, heat oil in a medium skillet over medium heat.  Saute garlic until fragrant.  Add spinach, artichoke hearts, sun-dried tomatoes and pine nuts.  Saute until spinach is wilted and heated through.

Add cooked pasta, lemon juice and Italian seasoning.  Serve with shredded parmesan cheese.

Philly Cheesesteak Pasta

8-oz pkg. penne pasta

1 lb. ground beef

¼ cup onion, diced

1 tsp. garlic, minced

1 green pepper, diced

1 Tbsp. Worcestershire sauce

2 Tbsp. ketchup

1 tsp. salt (divided)

½ tsp. pepper

1 cup beef broth

1 Tbsp. corn starch

1 cup cream

1 cup shredded cheddar cheese

Preheat oven to 350°.  Grease a 9x13 baking dish.

Cook pasta according to package directions, drain and place in baking dish.

Meanwhile, brown ground beef, onion and garlic in a large skillet over medium heat.  Add green pepper, Worcestershire sauce, ketchup ½ tsp. salt and pepper.  Saute until the green pepper is fork tender.  Place in baking dish with pasta.

Whisk broth and corn starch in a small bowl.  Add to the large skillet with cream, cheese and ½ tsp. Salt over medium heat. Whisk until thickened and cheese has melted.  Pour over pasta and meat mixture; stir to combine.

Cover with foil and bake for 20-30 minutes until bubbly.