Lasagna Soup

INGREDIENTS

• 1/2 pound of pasta (I used rotini)
• 1 tablespoon oil
• 12-16 ounces ground Italian Sausage (my grocery store sells it in packages, just like ground beef)
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 – 3/4 teaspoon red pepper flake (omit if you don’t want the heat)
• 2 teaspoons oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil or 1/2 tablespoon fresh basil, chopped
• 4 cups chicken broth/stock
• 1- 28 oz can fire roasted diced tomatoes
• 2 heaping tablespoons tomato paste
• 1/2 cup cottage or ricotta cheese
• 1/2 cup freshly shredded parmesan cheese
• 2 and 1/2 cups mozzarella cheese, shredded

DIRECTIONS

1. In a large stock pot, heat the oil on medium heat and cook the Italian Sausage, breaking it apart as it cooks with a wooden spoon). Remove sausage from pan and set aside, draining any excess fat.
2. Add the onion to the stockpot and sauté until translucent. Then add in the garlic, and stir for a minute or two.
3. Stir in the red pepper flake and allow to cook for a minute.
4. Stir in chicken broth, diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black pepper. The pasta will cook as the soup simmers.
5. Bring the soup to a boil, then reduce the heat to medium-low. Add the Italian Sausage back in and allow the soup to simmer for about 30 minutes.
6. Pre-heat your broiler on high. Make the cheese topping by combining cottage or ricotta cheese, parmesan cheese, and mozzarella cheese.
7. To serve, spoon about 1-2 cups of soup in oven safe bowls. Spread some of the cheese mixture over the top and broil for a few minutes, or until the cheese is all melted and bubbly. Keep a close eye on the bowls of soup as the cheese melts so that it doesn’t burn.
8. Serves about 6

Company Pot Roast

http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html

Brussel Sprouts Au Gratin

http://www.foodnetwork.com/recipes/brussels-sprouts-gratin-recipe/index.html

Stir Fry Sauce

2/3 cup soy sauce
1/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes

Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; 

Sausage Stuffing

Cook time: 45 Min  Prep time: 30 Min  Serves: 10

Ingredients

1 lb pork sausage

find more delicious recipes at www.porkbeinspired.com

3/4 c onions, minced

1/2 c celery, chopped

1 tsp salt

1 tsp pepper

1 Tbsp sage, dried

12 c bread, cubed or torn into small pieces

3 eggs

1 c chicken broth

Directions

1. Preheat oven to 375 degrees (or whatever temperature you are using for other dishes in oven).

2. Butter or lightly oil a 9 x 13 inch baking pan/dish.

3. Brown sausage, remove from pan.

4. In same pan, saute onions until translucent.

5. Beat eggs and chicken broth in a medium bowl.

6. Mix sausage, onions, egg mix and all other ingredients in a very large bowl. Add more broth if it seems dry -- it should be fairly damp to the touch.

7. Put all ingredients in baking pan/dish. Place in oven and check after 30 minutes. Cover with foil if it starts to get dry or too brown on top. Continue to bake for 15 - 30 minutes more.

Stove Top Mac and Cheese (Alton Brown's Recipe)

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Beef Stew

Beef Stew
 The meat should fall apart if you just look at it. 
And the thicker, more flavorful the sauce, the better.
 PREP TIME: 20 minutes 
TOTAL TIME: 2 hours 50 minutes
Serves 8
3 Tbsp olive oil
2 lb cubed beef stew meat (1 1/4") 
1 med onion, diced 
3 cloves garlic, minced 
12 oz beer (pale lager)
3 1/2 c beef broth 
2 Tbsp tomato paste 
1 Tbsp Worcestershire sauce 
1 1/2 tsp sugar
1/2 tsp paprika
8 new potatoes (1 1/2"-2" diameter),
quartered 4 carrots, sliced diagonally 
3 Tbsp all-purpose flour
Finely chopped fresh parsley (optional)
Crusty bread (optional)

1. Heat oil in large pot or Dutch oven over medium-high heat. Season beef. Working in 2 batches, brown meat on all sides, 6 minutes. Remove to plate. 

2. Add onion to pot and reduce heat to low. Cook, stirring, until softened, 3 minutes. Add garlic and cook, stirring, 1 minute. 

3. Pour in beer. Add broth, tomato paste, Worcestershire, sugar, paprika, 1/2 tsp kosher salt, and pepper to taste. 

4. Return beef to pot. Simmer until meat is tender, 1 1/2 to 2 hours. 

5. Stir in potatoes and carrots. Simmer until vegetables are tender and meat is very tender, 30 to 40 minutes longer. 

6. Remove 1 cup of liquid from pot and slowly whisk in flour. Stir back into pot and bring to a gentle boil. Reduce heat and simmer until thickened, 10 minutes. Season. Sprinkle with parsley (if using).

Berks County Potato Dumplings

6 uncooked potatoes
10 slices bread
Salt and pepper to season
1 onion, grated
1 teaspoon minced parsley
2 eggs, well beaten

Pare potatoes and grate.  Soak bread in cold water and squeeze out as much of the water as possible.  Mix together bread, salt, pepper, grated onion and parsley.  Add grated potatoes and eggs; mix well.  Form into balls, roll in flour gently; drop into boiling salted water, cover closely and cook for 15 minutes.  These dumplings are excellent with sauerkraut, stewed chicken or meat.  Serves 6.

With Hominy Grits (Farina) - Omit bread.  Prepare potatoes as above, place in a cloth and squeeze as dry as possible.  Add 2 cups hot cooked hominy grits. 

Grama Thode's Knödel & Grama Musial's Kuggelie

Grate raw potatoes fine, put into cheesecloth to drain potato water.. squeeze to get the liquid out..

mix with egg, flour, salt and pepper… form into small baseballs, and put a square of bread in the center of the ball.  

Put into gently boiling pot of water and boil until they float to the top…. 

Another one was Grama Musial’s kuggelie…

same grated and drained potatoes, mix with eggs and flour and crisped bacon crumbled and fried bits of onion.. or fried bits of smoked pork, put into loaf pan and bake for about 1.5 hours till done….. serve sliced or refry slices… yummy!!! 

Olive Garden’s Chicken Gnocchi Soup

Olive Garden’s Chicken Gnocchi Soup

Seen on Frugal Antics of A Harried Homemaker from copykat.com

Ingredients:

• 1 cup chicken breasts, diced and cooked (can use canned chicken or turkey)
• 4 Tbsp butter
• 4 Tbsp olive oil
• 1 quart half and half (can use evaporated milk)
• 1 14 ounce can chicken broth
• 1/2 cup celery, sliced
• 1/4 cup flour
• 2 garlic cloves, minced
• 1 cup carrots, shredded
• 1 medium onion, diced
• 1 cup fresh spinach, coarsely chopped
• 1/2 tsp dried thyme
• salt and pepper to taste
• 16 ounce package gnocchi

Preparation:

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half . Meanwhile in another pan, cook the gnocchi. Add the carrots and chicken to the stockpot. Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.

I made this in a crock pot and let simmer for a while, adding the gnocchi and spinach towards the end when we were getting ready to serve it.

Now, I need to go stock up on some meat. Lots and lots of meat.

Slow Cooker Cheeseburger Soup

Slow-Cooker Cheeseburger Soup

Ingredients

• 1 tablespoon olive oil
• 3 medium garlic cloves, minced
• 1 medium onion, chopped
• 3 medium celery ribs, chopped
• 1 pound ground beef
• 2 tablespoons all-purpose flour
• 3 cups canned chicken broth, divided
• 1 (12 ounce) can evaporated milk (I used low-fat)
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoons Worchestershire sauce
• 1 tablespoon yellow mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 8 ounces cubed cheese (I used Velveeta)
• additional cheese for topping, if desired

Instructions

1. Preheat olive oil in a large skillet over medium-high heat. Add garlic, onion and celery to skillet and cook until tender, about 10 minutes. Remove from skillet and place the vegetables in the bottom of your slow cooker.
2. In the same pan, brown your hamburger meat. Drain, and add meat to your slow cooker.
3. In a small cup, combine flour and 1/2 cup of broth. Whisk to combine, making sure it’s smooth and lump-free. Add the mixture to your skillet, and then slowly pour in the remaining 2 ½ cups of broth. Bring to a boil, stirring constantly, and allow to cook until just thickened. Pour over meat in slow-cooker.
4. Stir in your remaining ingredients, through the black pepper. Cook on low for 2 hours. Just before serving, add in your cheese and stir until it is melted. Top with additional shredded cheese, if desired.
   

Borrowed from http://kitchenmeetsgirl.com

Skinny Eggplant Rolatini

(From SkinnyTaste.com) 
This decadent, cheesy Italian comfort dish is my favorite way to enjoy eggplant and now that the weather is getting cooler, a great excuse to turn on your oven. Thin slices of eggplant are baked, then stuffed with ricotta, parmesan and spinach and baked with my homemade marinara sauce and topped with melted mozzarella cheese. Folks, this dish is restaurant quality (without the frying and extra fat you'd get in a restaurant).

If you're thinking your not a fan of eggplant, I know this recipe will change your mind. The eggplant is sliced so thin (I used my mandolin for perfect even slices) that it literally melts in your mouth once it's baked. A serving is super generous, you'll be stuffed for under 250 calories. And it's meatless, so you can save this for meatless Mondays (but honestly I can eat this every day).

In the past I've sliced my eggplant a little thicker, but trust me, it's just not the same. I prefer to use two medium eggplants so my slices all come out even in size (can you say OCD?) and I save the odd-sized pieces for another recipe (chop it up and simmer it in marinara for a delicious Eggplant and Tomato Sauce). But if you prefer to use one large one and don't mind all your rolls coming out different sizes, go for it. This recipe is a little more time consuming, so save this for the weekend when you can play some music and sip some wine while you cook… Bon Appetit!




Best Skinny Eggplant Rollatini with Spinach
Skinnytaste.com
Servings: 5 • Size: 2 rollatini • Old Points: 5 pts • Points+: 7 pts
Calories: 227 • Fat: 10 g • Carb: 18 g • Fiber: 5 g • Protein: 17 g • Sugar: 0 g
Sodium: 370 mg (without salt) • Cholesterol: 66 g 

Ingredients:

• 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
• kosher salt and fresh black pepper, to taste
• 1 1/2 cups quick marinara sauce
• 1 large egg
• 1/2 cup part skim ricotta cheese
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 8 oz frozen spinach, heated through and squeezed well
• 1 garlic clove, minced
• 1 cup (4 oz) shredded part-skim mozzarella (Polly-O)

Directions:

Cut the 2 ends off the eggplants. Cut the eggplants lengthwise, into 1/4-inch thick slices until you have a total of 10 slices about the same size. It's easiest to do this with a mandolin.

Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants. Set aside for about 10 to 15 minutes. Pat dry with a towel.

Preheat oven to 400°F.  Season the eggplant with a little more salt and pepper,  then arrange on two parchment-lined baking sheets.  Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8 to 10 minutes.

Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 tsp salt and 1/8 tsp pepper.

Pat eggplant dry with paper towels.  Dividing the ricotta-spinach mixture (about 2 generous tablespoons each) evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving with additional Pecorino Romano if desired.

Cheesy Chicken Salsa

Cheesy Salsa Chicken

Cheesy Salsa Chicken with
Cheesy Broccoli Orzo

What You Need:

• 4 boneless skinless chicken breasts
• 4 wedges Laughing Cow Light Swiss Cheese
• 1/2 c salsa

How You Do It:

1. Carefully split each chicken breast making a pocket inside, mindful not to cut all the way through the chicken.
2. Spread one wedge of cheese on one side of the chicken (inside).  Top with salsa.
3. Place in a baking dish and cover with foil.
4. Bake at 350*, covered 20 minutes.  Then remove foil and bake an additional 20 minutes until the chicken is fully cooked.

Recipe courtesy of cohenfood.blogspot.com 

Italian Ricotta Cookies

1/2 lb. butter
2 c. sugar...
1/2 tsp. salt
1 lb. Ricotta
2 eggs
1 tsp. vanilla
Grated rind of 1 orange
4 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
Cream butter; add sugar and continue creaming. Add egg and Ricotta and vanilla; beat well. Sift together flour, baking powder and baking soda, salt; add to batter.
Drop about a teaspoon of dough on ungreased baking sheet. Bake at 350 degree oven about 10 minutes until edges are lightly browned. Cool.

FROSTING:
2 c. confectionery sugar
1/4 c. butter
3 tbsp. milk
1/2 tsp. vanilla
Mix well and put on top of cookies and sprinkles.

Chicken and Zucchini Yakitori

Chicken and Zucchini YakitoriSkinnytaste.com
Servings: 4 • Size: 3 1/2 chicken skewers, 1 zucchini  • Old Points: 5 • WW Points+: 5 pt
Calories: 213.5 • Fat: 8.5 g • Carb: 14 g • Fiber: 1.5 g • Protein: 21 g • Sugar: 10 g
Sodium: 618.5 mg* • Cholest: 72 mg

Ingredients:

• 2 tablespoons mirin sake
• 1/2 cup low sodium soy sauce (for GF use low sodium Tamari)
• 1 1/2 tablespoons honey
• 1 garlic clove, crushed
• 1 lb boneless skinless chicken thighs, all fat trimmed (Purdue Fit & Easy)
• 5 large green onions, cut 1-inch-long
• 1 medium zucchini, sliced into 1/2-inch thick rings
• 18 (10 inch) bamboo skewershttp://www.skinnytaste.com/2013/06/grilled-chicken-and-zucchini-yakitori.html?showComment=1370456242776

Brocolli Cheddar Soup

 Ingredients
•2 cups sliced fresh carrots...
•2 cups broccoli florets
•1 cup sliced celery
•1-1/2 cups chopped onion
•1/2 cup butter
•1/4 cup all-purpose flour
•1 can (10-1/2 ounces) condensed chicken broth, undiluted
•4 cups whole milk
•1 cup of cheddar or marble cheese, shredded

Directions
•In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.
• In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted. Yield: 6-8 servings (2 quarts).

Chicken LoMein

CHICKEN LO MEIN
	2 boneless chicken breasts, sliced 2 stalks celery, sliced 2 green onions, sliced 1 carrot, sliced thin 1 1/2 c. coarsely shredded cabbage 2 tbsp. oil 3 tbsp. soy sauce 1 tsp. sugar 1/4 tsp. ginger 1 tsp. lemon juice 1/4 tsp. chicken bouillon granules 1/4 c. water 1/4 tsp. salt Dash pepper 3-4 c. cooked spaghetti, drained & rinsed Stir fry chicken in oil until done and remove from skillet. Stir fry vegetables just until crisp tender (no more than 2 minutes). Remove from pan. Combine remaining ingredients except spaghetti. Heat and stir until bouillon granules are dissolved. Add cooked spaghetti. Stir until thoroughly coated with sauce mixture. Add chicken and vegetables. Stir and heat through. May serve with rice.

Homemade Noodles

I use these primarily for homemade Chicken Noodle Soup:

4 eggs beaten
8 tablespoons milk
2 teaspoons of salt
4 cups of flour

I use a kitchenaide mixer with the dough attachment and put the eggs, milk and salt in first and mix well.  Slowly add the 4 cups of flour and knead well. 

On a clean, floured surface roll doll out as thin as possible.  First roll will take time to work to the dough.  Let sit 20 minutes.  Flip, roll out again let sit 20 minutes.  Flip, roll out again let sit an hour.  Flip, roll out again and let sit another hour.  Cut with pizza cutter and drop into hot soup.  Noodles should be done in 10-15 minutes depending on how thin you rolled them.  I personally like mine a little fatter, so cook time is closer to 15 for me.

Ship Inn Macaroni & Cheese

http://www.foodnetwork.com/recipes/emeril-lagasse/classic-mornay-sauce-recipe/index.html

A rich mornay sauce blended with Bobolink’s cave-aged cheddar. Served over elbow macaroni and baked with a breadcrumb topping.

Hard Boiled Eggs in the Oven

http://www.theburlapbag.com/2012/03/make-hard-boiled-eggs-in-the-oven/

Homemade Chicken Nuggets

Ingredients

Chicken Fingers:

• 2 cups corn flake cereal
• 2 ounces whole wheat melba toast
• 1/3 cup finely grated Parmesan
• 1 tablespoon finely chopped fresh parsley, optional
• 1/2 teaspoon sweet paprika
• Kosher salt
• 2 large egg whites
• 2 pounds chicken tenders

Red Pepper-Basil Dipping Sauce:

• 1/2 cup 2-percent Greek Yogurt
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped roasted red pepper
• 1/2 teaspoon white wine vinegar
• 1 small clove garlic, grated
• Kosher salt
• Nonstick cooking spray

Directions

For the chicken fingers:
Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large re-sealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in re-sealable freezer bags for up to 1 month.
For the sauce:
Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste. Wrap and refrigerate until ready to serve.
Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a baking rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.