Lasagna Soup

Yes, I realize that it is still officially Summer. But what you have to realize that since my new found love of Pinterest, Fall is all I have been able to think about {and boots, and beautiful orange trench coats, and caramel frappucino cupcakes...}

Wait, where was I?

Oh yeah, soup.

So I'm perusing my new all-time favorite site In.The.World. when I stumble across this yummy deliciousness.

Dude. Cheesy yumminess? Fire roasted tomatoes? Yes please.

Imagine my happiness when our Sunday forecast was pretty close to perfection for giving this recipe a try.

I did modify it a bit from the original but it was an all around WOW at our table. I hope you enjoy it too!

Lasagna Soup

Soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 14-oz. can fire roasted diced tomatoes
1 14-oz. can garlic and onion dice tomatoes
2 bay leaves
6 c. chicken stock (I used bouillon)
8 oz. bowtie pasta (or Keagan was calling them - the butterflies)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Cheesy yumminess:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add garlic and let simmer for 30 seconds or until fragrant. Add onion and cook until soft, about 4 minutes. Add sausage, and brown for about 5 minutes. Add oregano and red pepper flakes, cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

In your crockpot add chicken stock, diced tomatoes, bay leaves, stir to combine. Stir in basil and season to taste with salt and freshly ground black pepper.

Once sausage is done, drain and add to crockpot.

Cook on high for 3 hours.

In the meantime, prepare the cheesy yumminess. In a small bowl, combine the ricotta, Parmesan, salt, and pepper. Refrigerate until ready to eat.

About 10 minutes before dinner time, boil water and cook your pasta to al dente.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top, add your pasta and ladle the hot soup over the cheese.

Serve with crusty Italian bread.

Mama Kat's Writers Workshop - October 28th

Link up and show us something you’ve created for Halloween, anything qualifies…costumes, recipes, crafts, party invites, treats, decorations etc..

Fall is one of my favorite season's, not just because of the cute kids in costumes, the awesome colors of the trees {for those of you in the South, you have NO idea what you are missing there} and the essence of cinnamon, wood fires and apples that seems to be everywhere. Yeah, those things are great and all, but the real reason I love Fall so much?

Is the food.

Shocking, right? I know.

There is something about the Fall and the flavors that accompany it that just never seem to sit right in the middle of the summer. Yeah, pumpkin pie is fantastic, but do I want it in June? Not so much.

The following recipe was shared with me by a former co-worker Sherri and I will forever be in her debt. Seriously, these cookies are to die for and truly capture the *taste* of Fall.

Pumpkin Oatmeal Chocolate Chip Cookies with Fudge Frosting

Ingredients:

4 cups unsifted flour
2 cups quick or old-fashioned oats (uncooked)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup of butter, softened
2 cups of firmly packed brown sugar
1 cup of granulated sugar
1 egg
1 teaspoon vanilla
1 can (16 oz) pumpkin
1 bag (12 oz) chocolate chips

Optional:
1 container of your favorite fudge frosting.

Preheat oven to 350 degrees.

In a separate bowl, mix together the dry ingredients (flour - salt) and set aside.

In a large bowl, mix the butter, sugars, egg and vanilla until fluffy.

Add the pumpkin and mix.

Slowly add the dry ingredients.

Fold in the chocolate chips.

Drop by the spoonful on a non-stick cookie sheet and bake 10 - 12 minutes, until done.

Let cool and frost with your favorite fudge frosting (optional - these are just as good without the frosting!)

Note: This is NOT my picture...I totally lost all motivation to make cookies last night, so Google Image was my BFF.

Enjoy!

Menu Monday

First off I'd like to thank all of you for the AMAZING birthday wishes. I'm truly lucky to have you all in my life. Next year, send vodka.

And here we go.

Monday: Sweet and Sour Chicken and Veggie Stir Fry courtesy of Food Network (recipe below)

Tuesday: Grilled Hot Dogs and Stovetop Macaroni & Cheese (from The Brunette Foodie)

Wednesday: Tilapia with Rice and Fresh Green Beans Sauteed with lemon oil and garlic.

Thursday: Shrimp, Spinach and Tomatoes with Angel Hair

Friday: I'm angling for Chinese...we'll see how that goes.

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Sweet and Sour Chicken and Veggie Stir Fry

Meat:
Two boneless, skinless chicken breasts, fileted and cut into slices.

Marinate:
1 egg white
1 tablespoon Chines rice wine
1 tablespoon cornstarch.

(toss with meat, cover and refrigerate for at least an hour)

3 cups of veggies: blanched broccoli, 1 red pepper, 1 yellow pepper, onion (diced) and sliced carrot chips

Sweet and Sour Sauce:

Mix 3/4 cup chicken broth
1 tablespoon cornstarch
1/4 cup ketchup
1 teaspoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine
1/4 cup sugar
1 teaspoon salt

Drain the excess marinade from the meat. Place your sauce, veggies and meat near the stove.

Heat 1/4 inch peanut of vegetable oil in a wok or skillet over medium heat. Add the meat; slowly stir 30 seconds to a minute. Transfer to plate; discard oil and wipe out pan.

Heat the pan over high heat, 1 - 2 minutes. Add 2 tablespoons oil, then 2 cloves of minced garlic, 1 - 2 tablespoons minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the veggies, starting with the ones that take the longest to cook; stir fry until crisp-tender.

Add the meat and sauce and stir until the sauce is thick and the veggies and meat are cooked through, about 3 minutes. Thin with chicken broth if needed.

Menu Monday

Annnnnnnnnnnnnnnnd we're back!

Sorry I've been MIA. Between work, lia sophia and oh yeah, that whole having a toddler thing I haven't had time to do much other than stare vacantly out a window and drool.

I'm not kidding.

So, here we are, another Monday. And what happens on Monday's? MENU MONDAY! And since I'm sitting here making up my grocery list I figure I'll kill two birds with one stone so to speak. Here we go.

Monday: Courtesy of The Food Network Steak Broccoli and Brown Sauce Stir Fry **Recipe Below**

Tuesday: Twice Baked Lasagna with fresh Italian Bread

Wednesday: BBQ Shredded Chicken Sandwiches with Grilled Peppers and Pineapple

Thursday: Tilapia with Green Beans

Friday: Open - I have a lia sophia party so the men are on their own.

Saturday: We're hosting Father's Day for Randy's Dad - Grilling and various salads...and of course, Strawberry Shortcake.

Sunday: Happy Father's Day! Headed to a cook out.

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Steak Broccoli and Brown Sauce

Meat:
3/4 pound flank steak, trimmed and thinly sliced against the grain

Marinate:
1 egg white
1 tablespoon Chines rice wine
1 tablespoon cornstarch.

(toss with meat, cover and refrigerate for at least an hour)

3 cups of veggies: blanched broccoli, scallion and sliced cabbage

Brown Sauce:

Mix 1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1 tablespoon hoisin sauce and
1 tablespoon Chinese rice wine

Drain the excess marinade from the meat. Place your sauce, veggies and meat near the stove.

Heat 1/4 inch peanut of vegetable oil in a wok or skillet over medium heat. Add the meant; slowly stir 30 seconds to a minute. Transfer to plate; discard oil and wipe out pan.

Heat the pan over high heat, 1 - 2 minutes. Add 2 tablespoons oil, then 2 cloves of minced garlic, 1 - 2 tablespoons minced ginger, 2 minced scallions and a pinch each of salt and sugar; stir fry about 30 seconds. Add the veggies, starting with the ones that take the longest to cook; stir fry until crisp-tender.

Add the meat and sauce and stir until the sauce is thick and the veggies and meat are cooked through, about 3 minutes. Thin with chicken broth if needed.

Menu Monday

Another week has come and gone. Hope you all had a great weekend!

Here is our Menu for this week:

Monday: Variation of JCam's Chicken Cups (My Version Below)

Tuesday: Sausage Tortellini Soup with Fresh Bread (I'm actually going to prep in the morning and let cook in the crock pot)

Wednesday: Maple Apple Pork Chops with Mashed Potatoes and Veggie

Thursday: Balsamic Chicken with Angel Hair Pesto

Friday: Don't tell Randy, but we're ordering Pizza.

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Jessica's Take on JCam's Chicken Cups

So...I made JCam's recipe and screwed it up royally. And I have no idea how. Let me tell ya though. They did NOT look like her wondrous Chicken Cups. Mine looked like congealed BBQ blob with a lot of undercooked dough.

But I gave it another try, with a spin. The results were fantastic.

Ingredients:

2 chicken breasts, cooked and chopped
1/2 a medium onion, chopped
1 orange bell pepper, chopped
BBQ sauce (Enough to saute with and still have a bit left over)
1 can wheat biscuits
shredded mozzarella cheese (I've also used a mixture of shredded cheeses with equally good results.)

Saute peppers and onions, mix with chicken, and add BBQ sauce "until it looks like enough."

Press each biscuit into round cake pan (like you would if you were making Cinnamon Rolls).

Scoop chicken/pepper/onion mixture onto each biscuit, covering them all.

Sprinkle mozzarella cheese on top.

Bake according to biscuit directions plus another 5 minutes (at least in my oven).

Simple and really easy. Enjoy.

Ridiculously Easy Lasagna for Two (and a Quarter)

This recipe is so easy it is almost embarassing to post it. But, someone ::cough cough:: asked for it so here goes.

My husband is a lasagna freak. Which cracks me up since he is a) really picky about food and b) hates to have his food "touch". I'm not kidding. My grandmother has taken to getting the plates with dividers specially for him.

Another friend of mine put me onto this idea too. A full pan of lasagna is WAY too much for just the two of us and went to waste more often than not. She suggested getting the Glad Ovenware containers and making two mini-lasagnas. So I did. It's awesome. One small tray is perfect for the 2 of us (and now Keagan) and then I freeze the second one. Voila. Two dinners, done.

Ingredients:

Barilla No-Boil Lasagna Noodles
1 large can of crushed tomatoes
1 lb. your choice of mild sausage or ground beef. (I usually go with the sausage unless I have beef in the freezer)
1 small onion, diced
2 - 3 cloves of minced garlic
Large container of part skim Ricotta Cheese
1 egg
1/4 cup of grated parmesan cheese
2 - 3 cups of Mozzarella cheese
Salt, Pepper, Italian Seasoning
pinch of sugar

Heat up pan with a bit of EVOO. Add onion and garlic, stirring occassionally for about 2 minutes.

Add meat and cook through. Season with salt, pepper, Italian Seasoning at your discretion.

Drain meat. Pour in can of crushed tomatoes and bring to a simmer. (You can add more seasoning at this point, it's your call.)

In the meantime, put Ricotta in a large bowl. Mix in egg and parmesan cheese. Add some pepper and Italian Seasoning. Make sure it is mixed well.

Get out your trays and pasta. Remember THESE NOODLES DON'T HAVE TO BE COOKED. Turn off the tomato/meat pan and begin layering.

Tomato/Meat
1 Layer of Noodles
Ricotta
Tomato/Meat
1 Layer of Noodles (I try to face them the opposite direction of the first layer...does that make sense?)
Ricotta

Top with as much mozzarella cheese as your heart desires.

Cover with tin foil (*note - I found if you spray the tinfoil with non-stick cooking spray you will thank me later) and bake at 375 degrees for 1 hour. About 15 minutes before being done remove the tinfoil so the cheese can get a bit crispy.



Now, with most Italian dishes I've found that they are generally better the second day. This is no exception. To "twice bake" the lasagna simply cover with a bit more cheese the next day and heat through (usually takes a half hour to 45 minutes).

Enjoy!

Let Them Eat...

I'm proud to announce that I am the proud author of a new recipe blog.

Because You Have to Eat

I'm working on a badge to have listed here for easy navigation...but I wouldn't hold my breath for too long. I'm not THAT technically saavy.

Enjoy!

Edited to add: Thanks to my dearest gia (THANK YOU!) I have a badge!




If you would like the code (remove the *'s):

<*a href="http://www.becauseyouhavetoeat.blogspot.com"><*img src="http://i37.tinypic.com/2yjvhxe.jpg" />

Banana Chocolate Chip Cookies

I made these this past weekend on a whim and Oh. My. GAWD. So good. I'll probably play around with the recipe a bit (maybe adding oatmeal or walnuts next time), but man, they were good. (Recipe and picture courtesy of allrecipes.com)

INGREDIENTS

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup white sugar
2/3 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).

Grease cookie sheets.

Sift the flour, baking powder, salt, and baking soda together, and set aside.

Cream the butter with the sugar until light and fluffy.

Beat in the eggs and vanilla.

Mix in the mashed bananas.

Add the flour mixture, and stir until just combined.

Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.

Bake in preheated oven for 12 to 15 minutes.

Quick Beef Soup

Soup is always a comfort food, especially on a SUPER cold and blustery day like today. This has quickly become one of my "go-to" recipes for a quick and easy meal, especially when Randy has to travel the next day and we want to spend time together, not me in the kitchen. I usually pair with grilled cheese on fresh Italian bread.

Adapted by a recipe from Beth

Ingredients:

1 1/2 lbs. lean ground beef
1 medium chopped onion
2 cloves of chopped garlic
1 can (15 oz) diced tomatoes - I've used the Italian Seasoned and the Green Chile Seasoned, both were excellent
1 can (48 oz) beef broth
2 cups water
1 1/2 cups frozen veggie mix (I steer clear of anything with lima beans - ick -but that's my preference)
3/4 cup "little" pasta, uncooked - orzo, elbows, mini shells, ditalini are all good choices
Salt & pepper to taste
Italian Seasoning to taste

Directions:

In a large stock pot cook beef, onion and garlic over medium-high heat until beef is brown, stirring to separate. Drain fat.

Add tomatoes (undrained), water, broth, salt, pepper and seasoning to meat mixture.

Bring to a boil; reduce heat to low and simmer, uncovered for 20 minutes.

Add pasta and vegetables.

Simmer for 15 - 20 minutes.

Voila - there's dinner. Enjoy!

Black Forest Mousse Dessert

I made this EARLY this morning for my Grandfathers 85th (!!!) Birthday party this evening. While I haven't tried it yet, it looks amazing and super easy.

Adapted from kraftfoods.com recipe.




Ingredients:


1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 tub (16 oz.) COOL WHIP Whipped Topping, thawed, divided
16 OREO Cookies, divided
2 cans cherry pie filling

Directions:


POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Coarsely chop 10 of the cookies; stir into pudding mixture.


SPOON half of the pudding mixture into 1-1/2-qt. serving bowl; cover with 1 cup of the remaining whipped topping. Top with 1 cup of the cherry pie filling, the remaining pudding mixture, remaining whipped topping and remaining cherry pie filling.

CUT remaining 6 cookies in half; arrange on top of dessert. Serve immediately. Or cover and refrigerate until ready to serve. Store leftover dessert in refrigerator.

Saucy Stir-Fried Pork

Courtesy of kraftfoods.com



Randy is actually home all this week (gasp!) so I'm determined to try out a few new recipes. This one DEFINITELY made the cut. So very YUM.

Prep Time:
15 min
Total Time:
25 min
Makes:
4 servings, 1-3/4 cups each

Ingredients
2 cups instant white rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
8 oz. sugar snap peas
3 green onions, diagonally sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger

*If you are in a pinch, substitute fresh veggies for a frozen stir fry mix.

COOK rice as directed on package.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.

MIX soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 min. or until sauce thickens, stirring frequently. Serve over the rice

Voila. Dinner in about 20 minutes. I dashed a bit of soy sauce on mine and made it even more divine.

Enjoy!

Sausage Tortellini Soup

Adapted courtesy of recipe from friend and co-worker Beth.

Ingredients:

1 lb. sweet Italian sausage
1 bag cheese tortellini (I used the Barilla Three Cheese Tortellini)
1 large can beef broth
1 lb. carrots, sliced (I actually used 3/4 a small bag of baby carrots, as is)
1 large zucchini, sliced and chopped (again, because of Randy disliking zuchinni, I used a bag of fresh snap peas)
2 large white onions, chopped
1 can of chopped tomatoes (I used the Italian seasoned), undrained
3 - 4 cloves of garlic, minced
1 Tbsp. olive oil
Oregano & Basil to taste

Directions:

Sautee sausage, garlic, 1 onion and olive oil in a pan until all is cooked.

Transfer to a stock pot and add beef broth, veggies and remaining onion. Salt, pepper, oregano and basil to taste.

Cook until veggies are done. (About one hour if it is simmering)

In a separate pot, cook tortellini according to directions on package.

**I don't suggest cooking the tortellini with the soup as they will get VERY big and very mushy!**

Ladle soup into bowl, top with tortellini and fresh parmesan. Enjoy!

This was a huge hit in our house, served with grilled cheese on fresh baked Italian Bread. So yummy and plenty left over to freeze.

Apple Spice Cookie Bars

Courtesy of www.goodthingscatered.blogspot.com




Apple Spice Cookie Bars

Ingredients:
2 c. plus 2 Tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
small pinch ground cloves
1/2 c. butter, melted
1 c. packed brown sugar
1 c. white sugar
2 eggs
1 Tbsp vanilla extract
2 apples, cored and diced (a little less than 2 c.)
cinnamon sugar for sprinkling

Directions:
-Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray.

-In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

-Whisk to combine well and set aside.

-In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

-Add eggs, one at a time, beating well to combine.

-Add vanilla extract and beat to combine.

-Turn mixer on slow and fold in flour mixture a little at a time until just combined.

-Fold in apples.

-Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

-Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.

-Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)

I made these on a whim yesterday because I was craving something sweet that didn't involve chocolate. The recipe was super easy and the bars are simply amazing! I had to cut them up and freeze most of the pan to keep Randy and I from devouring them all!

"Wicked" Banana Bread

Also known as Cooking Light's Moms Banana Bread.

I only made one modification to this recipe. It calls for 1/4 cup of low fat sour cream (which of course I didn't realize until I was already 3/4 of the way thru!) I substituted 1/4 cup of low fat strawberry banana yogurt instead.

Ingredients:

1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low fat yogurt or sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking spray

Preheat oven to 350 degrees

Combine sugar and butter in a bowl; beat at medium speed of a mixer until well blended. Add banana, milk, yogurt and egg whites; beat well and set aside.

Combine flour, baking soda and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.

Spoon batter into 9 inch loaf pan (sprayed); bake at 350 degrees for 1 hour and 10 minutes.

Enjoy!

Chicken Italiano Skillet

Yet another new kraftfoods.com recipe. Sadly, they didn't call for any seasoning really...and I can't live without garlic, so it is modified a touch from its original form.

Probably wouldn't make this very often not because it wasn't REALLY good but because it can't be all that great for you!

Ingredients:

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tablespoon of minced garlic (go crazy if you like, I'm sure I used more like 2 tablespoons!)
1 green pepper, chopped
1 small onion, cut into thin wedges
1 can (14-1/2 oz.) diced tomatoes, undrained (I used the Italian Seasoned)
1 1/2 cup water
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
Salt and pepper to taste


SPRAY large skillet with cooking spray. Add garlic and chicken (I put ground pepper and a bit of salt on the chicken); cook and stir 5 min. on medium-high heat. Add green pepper and onion; cook 5 min. or until chicken is cooked through and vegetables are tender.

STIR in tomatoes, water and Macaroni. Bring to boil. Reduce heat to low; cover.

SIMMER 10 min. or until macaroni is tender, stirring occassionally. Stir in Cheese Sauce until blended.

Very tasty, we ate the whole pan between the two of us.

Maple Apple Pork Chops

I came across this recipe on kraftfoods.com...but it was for chicken and chicken and I? Yeah we aren't friends right now. I have to say though I was impressed with how easy and yummy it was. Definitely one of my new fall recipes. Enjoy!

Ingredients:

4 boneless pork chops
1/2 cup real maple syrup
1/3 cup zesty Italian dressing
2 red cooking apples, sliced
1 small onion, sliced thinly

Preheat oven to 400 degrees and spray cooking sheet.

Mix together the syrup and Italian dressing.

Place pork chops on cooking sheet. Place onions on top of pork chops and surround them with the apple slices. Pour syrup/dressing mixture over the top of the pork chops.

Bake at 400 for 25 - 30 minutes.

I served with mashed potatoes and brown sugar glazed carrots. Mmmmm.