Zuppa Toscana (better than Olive Garden)

Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)

4-6 russet potatoes, chopped

1 onion, chopped

1/4 c. REAL bacon pieces (optional)

2 Tbsp minced garlic (about 3-4 cloves)

32 oz. chicken broth

1 c. kale or Swiss chard, chopped

1 c. heavy whipping cream

2 Tbsp flour

1. Brown sausage links in a sauté pan.

2. Cut links in half lengthwise, then cut slices.

3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.

4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:

5. Mix flour into cream removing lumps.

6. Add cream, kale, and bacon to the crock pot, stir.

7. Cook on high 30 minutes or until broth thickens slightly.

8. Add salt, pepper, and cayenne to taste.

BANANA PUDDING POKE CAKE

BANANA PUDDING POKE CAKE!!!

A new way to make it!

Ingredients

1 box yellow cake mix (& ingredients to make cake)

2 box (small) instant banana pudding

4 c milk

8 oz whipped topping

20 vanilla wafers, crushed

sliced bananas - use your own judgment

Directions

1 Follow the direction on the cake mix box to prepare the actual cake. Prepare it in a 9 x 13" pan. When golden, remove from over and let cool for a few minutes.

2 When just slightly cooled, use the end of a wooden spoon (the handle end) to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.

3 Next, prepare your pudding mixture. Combine your 4 cups of milk and the instant pudding mix; whisk until fully combined and there are no lumps.

4 Now it's time to fill those holes! Pour the pudding mixture over the entire cake, taking care to get it into all your holes. Use the spoon to help really get it into the cake and spread evenly.

5 Refrigerate for about two hours... or until set. Top with whipped topping, crushed vanilla wafers and sliced banana! Serve and enjoy. (Refrigerate any leftovers.)

TACO PIE

TACO PIE

Ingredients:

1/4 cup butter

2/3 cup milk

1 package Taco Bell seasoning mix

2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)

1 pound ground beef

1/2 cup chopped onion

1/2 cup salsa

1 cup shredded lettuce

1 medium tomato, chopped

1 cup sharp cheddar cheese, shredded

Sour cream, optional

Directions

1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.

2. Bake for 7-10 minutes until it just BARELY turns golden brown.

3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.

4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.

5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Day Diet Weight Loss Soup (Wonder Soup)

Day Diet Weight Loss Soup

Ingredients:

½ head of cabbage, chopped

1 cup celery, diced

1 cup white or yellow onion, diced

1 cup carrots, diced

1 green bell pepper, diced

2-3 cloves garlic, minced

4 cups chicken broth

14 oz can diced tomatoes

1 teaspoon oregano

1 teaspoon basil

½ teaspoon red pepper flakes

and cayenne pepper

Salt and Pepper to taste

Directions:

Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.

1. Stir in garlic.


2. Pour in chicken broth.


3. Stir in tomatoes and cabbage.


4. Bring to a boil and then reduce heat.


5. Cook until cabbage is tender.


6. Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)


7. Taste broth and adjust seasoning if needed.

Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs

Ingredients:

1 lb ground beef 1 lb ground pork or mild Italian sausage 1 cup breadcrumbs 1 TBSP Italian seasoning 3 eggs 3 garlic cloves, minced 1 tsp salt 1/2 tsp pepper --- 1/2 lb mozzarella, cut into cubes Olive Oil Marinara (jar or homemade)

Directions

In a large bowl mix beef through pepper. Form into 2" balls. Press a cheese cube in the middle and seal the meat around it.Heat 1/2" olive oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie!!

Winter Sore Throat "Tea"

Winter Sore Throat "Tea"

makes about 2 cups

◾2 lemons thoroughly cleaned and sliced

◾2 piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces

◾Honey (about 1 cup-maybe more)



In a 12-16 oz. jar combine lemon slices and sliced ginger. Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices. Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

BACON BREAD

Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.