Lasagna Soup!

I love love love lasagna so I was ecstatic to discover this incredible lasagna soup recipe! It really is oh- so- tasty and I'm sure you'll love it too! (If you actually make it that is :) I found the mini lasagna noodles (aka mafalda noodles) at our local Schnucks on the Hill in the Italian section. (I did not, however, find them in whole wheat! Maybe Becky or Antonia could make me some?!;)

Lasagna Soup

Ingredients

1 lb bulk Italian sausage

2 cups onions, chopped

1 cup carrot, diced

2 cups mushrooms, sliced

2 tablespoons garlic, minced

4 cups chicken broth

1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped 


1 (10 3/4 ounce) can tomato sauce

1 cup mafalda pasta or campenelle pasta

2 cups fresh spinach, chopped

1 cup provolone cheese or fresh mozzarella cheese, diced

1/4 cup parmesan cheese, shredded (for garnish)

4 teaspoons thinly sliced fresh basil (for garnish)

Directions

1.
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.

2.
Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

3.
Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

From my Cusine at Home Splendid Soups & Spectacular Sides magazine/also found on recipezarr.com

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The last time (and first time!) I made this soup was on David's Birthday. Since I haven't shared any pics from November or December, here's a couple from the big 2-8 celebration!

We had a small little celebration for the birthday boy this year. (The poor guy always gets overlooked with the "big" holiday and all.) I now realize why I don't usually have a party though-whew! It was a little hectic trying to pull everything off. (Thankfully it was on a Wednesday and my wonderful mother helped me out a ton!! )

Daddy with his ever favorite mint oreo ice cream cake!

Celebrating at g'mas!

Soup-Perfect for a Cold Winter's Day!

I got this recipe from my momma. It was in our wedding cook book that Sharon made:) It's probably our favorite soup-it has such delicious flavor with a spicy kick! Mmmm

Chicken Tortilla Soup

Ingredients:

1 med. Onion, chopped (about 1 c.)

2 garlic cloves, minces (about 2 tsp.)

2 tbsp. olive oil

1 (4oz.) can chopped green chilies

1 (15oz.) can Italian Stewed tomatoes, chopped

4 c. chicken broth, canned

1 tsp. lemon pepper

2 tsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. ground cumin

½ tsp. hot sauce

4 tbsp. flour

½ c. water

1 grocery prepared rotisserie chicken, (lemon pepper is good!) pulled into bite size pieces

sour cream

corn chips

Directions:

1. In a large saucepan, cook onion and garlic in oil over low heat for 5 min. or until softened.

2. Add ingredients chilies through hot sauce and simmer for 20 min.

3. In small bowl, combine flour and water and whisk into hot soup. Bring back to boil and simmer for 5 min. Add chicken and simmer for another 5 min. or until heated through. Serve with sour cream and garnish with corn chips. Makes about 7 cups.

BBQ Chicken Pizza

We love BBQ chicken pizza! (Macaroni Grill's is the BEST!) I found this recipe from Allrecipes.com and it's quite tasty-love the smoked gouda cheese & cilantro flavor.

BBQ Chicken Pizza

"This is an easy not-too-sweet, delicious alternative to tomato sauce based pizzas! Sure to satisfy everyone. Use any kind of barbeque sauce and it will still be a winner!"

INGREDIENTS

3 boneless chicken breast halves, cooked and cubed (I use less)

1 cup hickory flavored barbeque sauce

1 tablespoon honey

1 teaspoon molasses

1/3 cup brown sugar (I use less!)

1/2 bunch fresh cilantro, chopped

1 cup smoked Gouda cheese, shredded

1 cup thinly sliced red onion

Pizza dough (whatever you prefer! I use a CL whole wheat recipe that's pretty tasty)

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, at 425, or until cheese is melted.

Tasty Stir-Fry

Coconut Chicken

From the Joy of Cooking

This is a tasty stir fry dish that we started making when we were in Uganda. It works well with all of our CSA veggies. Last time I made it, I chopped up some bok choy and added it, along with sugar snap peas. Pretty easy-and delicious- way to get your veggies in!

Ingredients/Directions:

• 2 lbs chicken, Cooked/browned in skillet w/ 2 tbs. olive oil, seasoned with salt and pepper (we use about 1/3 of this amt)
• Remove chicken from pan
• Add 1 c. chopped onions
• 2-3 large carrots, chopped
• 1/2 c. peas (sugar snap
• ½ c. green beans
• 2 scallions, chopped
• 1 jalapeno pepper, seeded and chopped (I usually skip it!)
• 1 tbs. finely chopped and peeled fresh ginger
• 2-3 chopped garlic cloves
• Cook until soft, about 5 min.
• Add and bring to a boil:
• 1 ½ c. unsweetened coconut milk (I add a little sugar to sweeten it a bit!)
• ½ c. golden raisins
• 1 tbs. curry powder
• 1tsp. salt
• about ½ cup cashews
• Add chicken, reduce heat, simmer 20 min, or until sauce is thickened and chicken is cooked. Add cashews. Serve with rice.

Taco Soup

This has to be one of the easiest-yet tastiest- soup recipes ever. I got it from the BriarwoodChristian School cook book. Enjoy! (Perfect for the Super Bowl Sunday! Go Kurt Warner! ;)

Taco Soup

Ingredients:

1 lb. ground beef

1 can diced tomatoes

1 can diced Ro-tel tomatoes

1 can white shoe peg corn, drained

1 can pinto beans, drained

1 can black beans, drained

1 pkg. taco seasoning

1 pkg. dry Hidden Valley Ranch Dressing Mix

1 sm. Can chopped green chili peppers

(I also sauté and add a chopped onion, minced garlic, and a chopped green pepper.)

Directions:

1. Brown beef and drain.

2. Combine beef and remaining ingredients in kettle, simmer for 2 hours. Add water for desired consistency. (I do it in the crock pot.)

3. Sprinkle with cheese and sour cream when serving. Serve with Tostitos chips, Fritos or crackers.

A Healthy & Simple Dinner

Mmmm, this is a new favorite recipe and I wanted to share it. Alisa, a friend from church, made it for us after Blaise was born. It's also in the Simply in Season cookbook. Healthy and delicious!

Black Bean & Sweet Potato Burritos

Ingredients:

3 cups sweet potatoes,diced (usually one large sweet potato makes this much)

1 small onion diced or chopped

1 Tbsp olive oil

2 cups cooked black beans (one can)

1 tsp ground cumin

3/4 tsp ground cinnamon

1/2 tsp salt

8 tortillas (I use whole wheat)

1 1/2 cups shredded cheddar cheese

sour cream & salsa

Preparation:

Saute sweet potatoes until tender. If they start to stick, add a little water. Add black beans, onion, cumin, cinnamon, salt; cook until heated through. (Last time I added a little brown sugar too which was tasty-of course!;)

Divide bean mixture & cheese among tortillas and roll up. Place in a 9x13 pan. Cover with foil and bake at 350 for 20-25 min.

Serve with salsa, sour cream, and/or avacado. Also great with rice and corn on the cob!

Enjoy!