Zuppa Toscana

Yummy Soup!!  Lots of flavor, only a little bit of work...the best kind of recipe!

• 1 ob spicy italian sausage
• 5 to 6 russet potatoes, sliced (I used red potatoes and quartered them.  Left peels on)
• 1 large onion, chopped
• 1/4 cup bacon bits (optional, I left out)
• 2 garlic cloves, minced
• 2 cups kale, chopped
• 2 cans chicken broth
• 4 cups water
• 1 cup heavy whipping cream

1. Brown sausage, set aside.
2. Combine chicken broth, water, onions, potatoes, and garlic in large pot.  Cook on medium, heat until potatoes are done.
3. Add sausage and bacon.  Salt and pepper to taste.  Simmer 10 minutes.
4. Turn heat to low.  Add kale and cream.  Heat through and serve.

Chicken and Spinach Pasta Bake

I made this tonight and it was good.  Nice weeknight meal, and easily gluten free.  Kids all enjoyed it.  Success.  Yay!  Thank you, pinterest.  

• 8 oz uncooked rigatoni pasta (I used gluten free)
• 1 TBS olive oil
• 1 cup finely chopped onion (I used red onion)
• 1 10 oz package frozen chopped spinach, thawed (I used fresh spinach, didn't chop or anything)
• 3 cups cooked cubed chicken breast
• 1 14 oz can Italian diced tomatoes, undrained
• 1 8 oz container chive and onion cream cheese
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 375.
2. Prepare rigatoni according to package directions.
3. Spread oil on bottom of a 11x7 baking dish.  Layer on the onion and bake at 375 for 15 mins, or until tender.
4. Transfer the onion to a large bowl, and mix with remaining ingredients, except for the mozzarella cheese.  Spoon mixture into baking dish and top with cheese.  Cover and bake at 375 for 30 minutes.  Uncover and bake an additional 15 minutes until bubbly.  

Spinach Fettuccine

The family enjoyed this over the weekend.  It was very good, even good enough for company.  The only thing it was missing was a little spice.  The husband wanted jalepenos, but I thought red pepper flakes would do the trick, and the kids didn't want the added spice at all...  :)  Oh cooking for a family!

• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
• 3/4 cup olive oil
• 6 cloves garlic, pressed
• salt and pepper to taste 
• 1 pound dry fettuccine pasta
• 2 tsp olive oil
• 1 lb uncooked shrimp, peeled, deveined, and tails removed (I used precooked)
• 2 TBS seafood seasoning (Old Bay)
• 1 cup shredded Parmesan cheese

1. Separate asparagus tips from the rest of the cut pieces, and set tips aside.  Heat 3/4 cup of olive oil over medium heat.  Cook and stir the garlic in the hot oil until it begins to turn brown, about five minutes.  Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper.  Cook and stir the asparagus until tender but still bright green, about ten minutes, then add the asparagus tips.  Cook and stir for 5 more minutes.  
2. Cook pasta according to package directions, until al dente.  Drain well.
3. Add shrimp to asparagus, sprinkle with seafood seasoning, and cook until heated through, about 3 minutes.  
4. Stir the shrimp and asparagus into cooked fettuccine and toss with Parmesan cheese.  

Pumpkin Crumb Cake

We made this yummy dessert tonight.  Deliciousness!!  The kids reeallllyy enjoyed it.  Of course, some vanilla ice cream is completely mandatory!  :)

• 1 (18.25) package yellow cake mix
• 4 eggs (seperated)
• 3/4 cup butter (seperated)
• 1 (15oz) can pumpkin puree
• 1 cup white sugar (seperated)
• 1/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 cup chopped walnuts (we didn't have any on hand, but I bet it would be good!)

1. Preheat oven to 350.  Lightly grease a 9x13 glass pan.
2. Reserve 1 cup cake mix.  In a medium sized mixing bowl, combine remaining cake mix with 1 egg and 1/2 cup melted butter.  Pat into prepared pan.
3. In medium sized bowl, stir together pumpkin puree, remaining 3 eggs, 1/2 cup white sugar, 1/4 cup brown sugar, and cinnamon.  Pour over crust.
4. In a small bowl, combine remaining cake mix, 3 TBS butter, and 1/2 cup sugar.  Crumble over pumpkin.  Top with walnuts if desired.
5. Bake at 350 for 40-45 minutes, until the top is a crispy golden brown.  Allow to cool at least 15 mins before serving.  Top with ice cream.  

Black Beans and Pork Chops

This was yummy tonight and really easy.  I served it over couscous, but it could be served over rice too.  Meal was topped off with a delicious green salad and a fruit salad.  Mmmm mmmm mmmm!  I doubled it to feed our family, but we could have probably made it without doubling.

• 4 pork chops, thick cut
• ground black pepper (I also used creole seasoning)
• 1 TBS olive oil
• 1 (15 oz) can of black beans with liquid
• 1 cup salsa
• 1 TBS chopped fresh cilantro

1. Heat oil on med-hi in a skillet large enough to cook all four pork chops.  Season pork chops with desired about of pepper (and creole seasoning).  Brown pork chops in oil on both sides.
2. Pour undrained beans and salsa over chops and sprinkle with chopped cilantro.  Cover, reduce heat to med-low and simmer until pork is cooked through - 25-30 minutes.  

Easy peasy!