Zuppa Toscana (Olive Garden Copy-Cat)

Ingredients:

4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.

Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Serve immediately, garnished with bacon.

Source:  Damn Delicious

Garlic Parmesan Roasted Broccoli

Ingredients

24 ounces broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan*
Juice of 1 lemon

Directions

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 10-12 minutes, or until tender.

Serve immediately, sprinkled with Parmesan and lemon juice.

Source:  Damn Delicious

NOTE:  For Whole30 eliminate the Parmesan cheese

Breakfast Burritos

Ingredients:
3/4lb bacon (or breakfast sausage)
12 eggs
salt & pepper
hot sauce, to taste
8 large (8″) flour tortillas
1/2 – 1 cup shredded sharp cheddar cheese
1/4 – 1/2 cup salsa

Directions:

Cook bacon in a large skillet until crisp. Drain on a paper towel, then chop into bite-sized pieces. Set aside.

Crack eggs into a large bowl, then season with salt, pepper and hot sauce. Whisk until well beaten. Heat a large skillet (could use same skillet as bacon) over medium heat, then spray generously with non-stick spray. Pour in eggs and scramble until set, but are still glossy. Remove to a plate and set aside.

Lay tortillas on a clean, dry surface. Divide eggs and bacon between the tortillas, then top with salsa and cheese. Fold over the top of each tortilla, then fold in the sides, and continue rolling to form a burrito. Wrap individually in plastic wrap, then freeze in a large freezer bag.

To reheat: unwrap and discard plastic wrap, then wrap burrito in a paper towel. Microwave for 1 1/2-2 minutes, or until hot.

Source:  Iowa Girl Eats

Baked Oatmeal with Summer Berries

Ingredients:

3 1/2 cups old fashioned oats
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 cup melted butter

1/3 cup honey

3 eggs

1 1/4 cup milk

3/4 cup chopped strawberries, about 1/4" - 1/2" pieces

1/2 cup raspberries

1/2 cup blueberries

Optional: 1/2 cup sliced almonds

Directions:

Preheat the oven to 350 degrees. Grease a 9x13 pan with butter. Stir together the oats, baking powder, salt, cinnamon, and ginger in a large mixing bowl. Pour the butter, and the honey, over the oats and stir to coat. Stir in the eggs and then add the milk. Gently fold in the berries and the almonds, if desired. Pour into the prepared pan and bake for 25-30 minutes, until a knife inserted comes out clean. Let cool about 10 minutes before serving. Enjoy!

Source:  Barefeet in the Kitchen

NOTE:  I usually don't have all three berries on hand.  I have made it with just blueberries or with blueberries and strawberries.  I have also used frozen berries.  As long as the volume of fruit is around 1-3/4 cups it has turned out just fine.

Southwest Breakfast Scramble

Ingredients:

6 large eggs
2 Tbsp butter
1 (15 oz.) can black beans
2-3 cups tortilla strips
1 cup salsa
1 cup shredded cheese
handful fresh cilantro
salt & pepper

Directions:

Drain the black beans and rinse them briefly with water. Let them drain while you prepare the rest. Crack six eggs into a large bowl and lightly whisk them. Melt 2 tablespoons of butter in a large skillet over medium-low heat.

Once the butter is melted, pour the eggs into the skillet. Let them cook slowly over medium-low heat. As the bottom layer begins to set, use a spatula to drag the outside edges in towards the center, allowing the uncooked egg to run back into the empty space. Continue to gently move the eggs around in the skillet in this manner until they are about 75% set. The eggs will continue to cook as you add other ingredients, so you do not want to over cook them at this step. Season the eggs with salt and pepper if desired.

Add the drained beans and 2-3 cups of tortilla strips to the skillet. Gently fold them into the eggs, breaking the tortilla strips into smaller pieces as you go. Spoon one cup of salsa over top of the egg mixture and then sprinkle one cup of shredded cheese over top.

Place a lid on the skillet and turn the heat up to medium. Allow the skillet to heat for five minutes, or until mostly heated through. While the skillet is heating, pull the cilantro leaves from the stems and give them a rough chop. Remove the lid and gently fold the ingredients in the skillet, so that the cheese gets a little mixed in and melts slightly. Sprinkle the cilantro over top and serve hot.

Source:  Budget Bytes

Banana Bread Baked Oatmeal

Ingredients:

1½ cups (about 3-4 medium) mashed bananas
⅓ cup brown sugar
2 large eggs
½ tsp salt
½ tsp vanilla extract
½ tsp baking powder
½ tsp baking soda
2 cups milk
2½ cups old-fashioned oats
¼ tsp cinnamon
⅛ tsp nutmeg
½ cup chopped walnuts

Directions:

Begin preheating the oven to 350 degrees. Mash the bananas well with a fork. Measure the bananas to make sure you have about 1.5 cups.

Whisk the mashed bananas together with the brown sugar, eggs, salt, vanilla, baking powder, baking soda, cinnamon, nutmeg, and salt. Next whisk in the milk, then stir in the oats. Roughly chop the walnuts and stir them in as well.

Spray the inside of a glass baking dish (8×8 inch or similar size) with non-stick spray. Pour in the oat mixture. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15 minutes or until the center is solid and the edges are slightly golden brown.

Serve warm or refrigerate and enjoy cold!

Source:  Budget Bytes

Honey Sriracha Chicken Thighs

Ingredients:
2 lbs. boneless, skinless chicken thighs
2 cloves garlic
1 inch fresh ginger
2 Tbsp sriracha hot sauce
1½ Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp honey
2 Tbsp brown sugar
1 Tbsp vegetable oil
½ cup water
2 Tbsp corn starch
¼ bunch cilantro (or green onions)

Directions:

Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, honey, brown sugar, vegetable oil, and water. Stir to combine. Add the corn starch and stir until dissolved.

Add the chicken thighs to a large zip top bag or a shallow dish. Add half of the marinade/sauce mixture to the chicken and toss to coat (be sure to stir the sauce before adding it to the chicken. The garlic, ginger, and corn starch tend to settle to the bottom.) Refrigerate for 30 minutes. Save the unused portion of the marinade for later.

Preheat the oven to 400 degrees. Add the chicken and its marinade to a 8x8 inch casserole dish. Bake in the preheated oven for 30 minutes, basting the chicken with the juices half way through.

While the chicken is baking, add the second reserved marinade (the half that wasn't used with the chicken) to a small sauce pot. Bring it up to a simmer over medium heat while stirring. As soon as it reaches a simmer it will thicken into a nice glaze. Set the sauce aside.

When the chicken is finished baking, spread the thickened sauce over each piece of chicken. Add fresh cilantro or sliced green onions and serve.

Source:  Budget Bytes

Honey Mustard Chicken Thighs

Ingredients:

Juice of 2 lemons
¼ cup extra virgin olive oil (or melted fat of choice)
1 teaspoon garlic powder
2 pounds bone-in, skin-on chicken thighs
Coarse sea salt and freshly ground black pepper, to taste
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon Dijon mustard
2 tablespoons raw organic honey, melted

Directions:

Preheat your oven to 400°F with the rack in the middle.

Combine the lemon juice, olive oil, and garlic powder in a mixing bowl and stir to combine.

Add the chicken thighs and coat the chicken in the marinade.

Season the thighs with salt and pepper.

Place the chicken thighs skin side down on an elevated rack on a rimmed baking sheet. 

Place the chicken in the hot oven for 30 minutes.

While the chicken is cooking, combine the garlic, thyme, mustard, and honey in a small bowl and mix well.

Take the chicken out of the oven and brush the honey mustard on both sides of the chicken.

Flip the chicken skin-side up and return to the oven for 5-10 minutes or until the thighs are cooked through and the skin is nicely browned.

Remove from the oven and brush on extra honey mustard if desired.

Source:  Nom Nom Paleo (The Paleo Kitchen cookbook)

Saucy Italian "Drunken" Noodles

Ingredients:

Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Directions:

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.

Add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary).

Once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden.

Add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.

Add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off.

To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Source:  The Cozy Apron

One-Pan Sour Cream Chicken Enchilada Pasta

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 ½ teaspoons cumin
¼ teaspoon coriander
1 teaspoon salt
¼ teaspoon black pepper
5 cups chicken stock
8 ounces diced green chile
1 ½ pounds raw chicken breast (if they are large cut in half lengthwise)
1 pound short pasta (rotini, penne, bow ties, fusili)
1 cup shredded jalapeno white cheddar or Monterrey jack cheese
½ cup light sour cream or Greek yogurt
Cilantro for garnish

Directions:

In a large pot, heat oil to a medium heat. Add onion and garlic. Cook until soft, about 3-4 minutes. Add spices, stir and cook another minute. Add chicken stock, green chiles and chicken breast. Bring to a boil and reduce to a simmer for five minutes. Add noodles.

When chicken is finished cooking, remove and cut into bite-sized pieces. Set aside.

When noodles are aldente, reduce heat to low, and add in half of cheese. Stir until melted. Add in sour cream or Greek yogurt and chicken, stir until combined.

Season with salt and pepper.

Top with remaining cheese and sprinkle with cilantro.

Source:  Cooking For Keeps

Chicken & Dumplings

Ingredients:

For the Chicken Stock & Chicken:

1 whole fryer chicken
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 bay leaves
4 stalks celery, coarse chopped
6 carrots, coarse chopped
1 medium onion, peeled and coarse chopped
3 cloves garlic, peeled and smashed with the flat edge of a knife
8 cups water

For the Dumplings:
2 cups all-purpose flour (plus additional for rolling)
3/4 teaspoon baking powder
pinch of salt
2 tablespoons salted butter
3/4 cup 2% milk

Directions:

For the Chicken Stock & Chicken:
Add all ingredients to a 7 quart Crockpot and cook on low for 6-8 hours. Allow to cool to touch. Remove chicken from Crockpot, pull meat off bones (discarding any skin/fat), shred into bite sized pieces, and set aside. Strain chicken stock through a fine mesh strainer lined with cheese clothe. Place into containers and refrigerate for a few hours so you can skim the fat off the top. You should have about 8 cups of stock.

For the Dumplings:
Add flour, baking powder, salt, and butter into the bowl of a food processor fitted with dough blade. Pulse until butter is incorporated and crumbly. Slowly pour milk into the flour and pulse until dough comes together. Transfer to a floured surface, sprinkle with additional flour, and roll dough out to 1/4" thickness. Using a pizza cutter (or sharp knife) cut dough into 1"x 2" pieces.

For the Chicken and Dumplings:
Bring 8 cups of chicken stock to a boil and season with salt and pepper. Add dumplings one at a time, stirring in between each one to be sure they don't stick together. Simmer for 10-12 minutes or until dumplings are cooked through. Take 1/3 cup of the stock and add to a bowl. Whisk in 2 heaping tablespoons of flour until combined into a smooth slurry. Add slurry back into boiling stock/dumpling mixture. Stir for an additional 1-2 minutes, until thickened. Add shredded chicken, stir, and serve!

Note: Season with Salt & Pepper to taste before serving!

One-Pot, Stove-Top Macaroni & Cheese

Ingredients:

2 cups large elbow Macaroni, uncooked (about 1/2 lb)
2 cups low fat Milk (about 16 oz) , or more if needed
1 tablespoon Butter
1/2 teaspoon Mustard powder
1 teaspoon Salt, plus additional for final season later
generous dash of Nutmeg
1 cup Grated Cheese
black pepper to taste

Directions:

Place raw elbow macaroni in colander and quickly rinse under water. Let drain.

In medium sauce pan (about 3.5 qt), add milk, raw elbow macaroni, salt, butter, mustard powder and nutmeg.

On medium heat, slowly bring milk/macaroni mixture to a simmer, stirring the macaroni frequently as it comes up to a simmer. This will separate macaroni and keep them from sticking together. DO NOT LEAVE THE STOVE! The milk mixture will come to a boil very quickly and leaving it unattended will leave a big mess on your stove stop.

Once mixture comes to a simmer, immediately turn down heat to LOW. Macaroni will slowly cook in the milk. Having your heat too high will evaporate the milk too quickly!

Continue to stir the mixture frequently so that macaroni will cook evenly and absorb milk evenly. If you don't stir your mixture frequently, you will get a big clump of macaroni in the end! Stir, stir stir!

Cook for about 15-20 minutes or until milk has been fully absorbed.
**If macaroni is not cooked fully, add a little more milk or water  to mixture ( in small amounts) until macaroni is fully cooked. This will take about another 5 minutes.

When milk has evaporated, stir in grated cheese of your choice. Stir the  cheese evenly into the macaroni.

Turn off heat. Place lid on top of pan and cover for about 5 minutes. This rest period will allow macaroni to plump up and absorb any excess milk.

Take a final taste and add additional salt to taste. Before serving, stir one final time to mix everything together.

Serve immediately.

Source: White on Rice Couple

NOTE:  This recipe has lots of variations.  Check out the source post for more information and ideas.

BBQ Chicken Chili

Ingredients:
2 tablespoons olive oil
1 cup red onion, diced
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
1 1/2 tablespoons smoked paprika
1 tablespoon plus 2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon black pepper
1 teaspoon kosher salt
pinch of red pepper flakes
12 oz cooked boneless, skinless chicken breasts, shredded
12-oz jar roasted red peppers in water, drained and chopped
1 1/2 cups canned cannellini beans, rinsed and drained
1 1/2 cups canned kidney beans, rinsed and drained
3 cups low sodium chicken stock
1 28-oz can diced tomatoes
1/2 cup barbecue sauce
11 tablespoons reduced fat cheddar cheese, for topping
chopped cilantro, for topping


Directions:

Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.  Cook until soft, about 5 minutes.  Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes.  Stir and cook for 5 more minutes. 

Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.  Cover the pot, lower the heat to medium low, and cook for 20 minutes.  Remove the lid and taste, adjusting the seasoning to taste, if needed.  Cover and cook another 10 minutes.

Ladle the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

Source:  SkinnyTaste

Chicken with Peanut Sauce

Ingredients

2 cloves garlic
2 inches fresh ginger
1 Tbsp coconut oil
1 lb. chicken breast
1 (14 oz.) can coconut milk
½ cup natural peanut butter
2 Tbsp soy sauce
1 Tbsp brown sugar
1 teaspoon sriracha hot sauce (or more)
1 medium lime
¼ bunch cilantro
4 cups cooked jasmine rice

Directions

If you don’t have cooked jasmine rice on hand, begin cooking your rice first so it will be ready by the time the chicken and sauce are complete.  (My Note:  Try my method for perfect jasmine rice)

To begin the sauce, mince the garlic and then peel and grate the ginger into a large skillet or pot. Saute both in the coconut oil over medium heat for about 2 minutes or until they are soft and fragrant.

Cut the chicken into small pieces (about one inch across). Add them to your skillet or pot. Saute until lightly browned and cooked through (about 10 minutes).

Turn the heat down to low and add the coconut milk and peanut butter. Stir gently to combine the two and dissolve any browned bits off of the bottom of the pan. Once the sauce is relatively smooth, add the soy sauce, brown sugar, sriracha, and juice from half of the lime. Stir to combine and heat through (about ten minutes).

Pull the cilantro leaves from their stems and roughly chop. Scoop about one cup of jasmine rice into the bottom of each bowl and then top with the chicken and sauce (about ¾ cup). Sprinkle the fresh cilantro over top and enjoy!

Source:  Slightly adapted from Budget Bytes

Oven Chicken Fajitas

Ingredients

SEASONING
1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1 tsp sugar
½ tsp salt
½ Tbsp corn starch

FAJITAS

2 small (or 1 lg.) onion
2 medium green bell peppers
1 medium red bell pepper
1 lb. chicken breast
2 Tbsp oil (I used melted coconut oil)
1 medium lime
Fajita fixin's:  tortillas, cheese, cilantro, sour cream etc.

Directions:

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.

Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.

Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, some cheese, and an extra squeeze of lime if desired.

Source:  Budget Bytes

NOTE:  I omitted the sugar in the seasoning mix.

Fire-Roasted Slow Cooker Pork Tacos

Ingredients:

2-3 pound pork loin roast
1 bag frozen fire roasted peppers and onions
1 (15 oz) can fire roasted diced tomatoes
1 tbsp minced garlic
1 tsp cumin
1 tsp smoked paprika
1 cup chicken broth
Taco Fixin's:  tortillas, cheese, cilantro, lettuce, tomato, etc.

Directions:

Put everything in the slow cooker.  Stir to combine.  Cook 8 hours on low until the pork falls apart and shreds easily.

Optional:  Season the pork with salt and pepper and sear in a skillet with hot coconut oil before placing it in the slow cooker.  This is not crucial, but it definitely gives the meat better flavor.

Serves:  An Army

Source:  Adapted from Paleo Slow Cooking by Chrissy Gower

White Beans, Sausage, and Kale

Ingredients
1 pound (approx) smoked sausage
2 cups chicken broth
2 cloves of garlic
1 teaspoon dried oregano
1 tablespoon olive oil
2 cans Cannellini beans, rinsed and drained
Two medium sized tomatoes, diced small
6 cups chopped kale

Directions
Brown the sausage in a little bit of olive oil in a Dutch oven.  Do not drain.  Add the garlic and cook for a minute or two until fragrant.  Add the broth and bring to a simmer over medium-high heat. Add the oregano, beans, and tomatoes.  Simmer 10 minutes to blend flavors.  Add the kale and cook just until the leaves are wilted.  Add salt and pepper to taste and serve.

Serves 4

Source:  Adapted from It's My Side of Life

Greek Dressing

Add the following ingredients to a jar (I use a 6 ounce jar) and shake to combine.  Cover tightly and store at room temperature.  Shake to re-combine immediately before pouring.  This is best if it is allowed to sit for at least a couple of hours prior to serving.

1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp onion powder
small squirt Dijon mustard

Source:  scaled down from AllRecipes.com

Caprese Chicken Pasta Salad

Ingredients:

1/2 pound boneless, skinless chicken breast
1 tsp coconut oil
balsamic vinegar, to taste
1 pound penne pasta
2-3 Roma tomatoes, seeded and diced
4 ounces mozzarella cheese, cubed
7 ounces basil pesto (I used Trader Joe's)
Salt and pepper to taste

Directions:

Bring a large pot of generously salted water to a boil.  Cook the pasta until al dente according to the package directions.  Drain and set aside.  Do not rinse!

Meanwhile, pound the chicken breast to an even thickness and season it with salt and pepper.  Heat the coconut oil in a pan over medium-high heat.  Saute the chicken until cooked through.  Brush or drizzle with balsamic vinegar and remove from heat.  Let it rest for about 5 minutes, then dice into bite-sized pieces.

Stir the pesto into the pasta.  Fold in the chicken, diced tomatoes, and cheese.  Season with salt and pepper to taste.  Serve cold or at room temperature.

Serves 6-8

Spaghetti with Meat Sauce

Ingredients:

1 pound Italian sausage (mild or sweet)
1 pound lean ground beef
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, minced or pressed
1 (28 ounce) can crushed tomatoes
1 28 ounce) can diced tomatoes
1-2 (6 ounce) cans tomato paste, depending on how thick you like it
1/2 cup red wine
1 tbsp brown sugar
1 1/2 tsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/2 tsp red pepper flakes
fresh parsley
salt and pepper to taste

Directions:

Remove the casings from the sausage and tear it into small chunks. Heat a dutch oven over medium-high heat until it's very hot. Add the sausage and cook until brown. Resist the temptation to stir it around too much. You want to get some of that lovely dark brown crust on it. Drain the sausage and set aside.

Add the ground beef to the skillet and let it cook until brown. Again, don't stir it too much. I break up the block of meat a little bit and then move it around every now and then until it's cooked evenly. Drain the ground beef and set aside. 

Add the olive oil and heat until it shimmers. Drop in the onion and cook, stirring occasionally, until tender but not brown. 

Once the onion is tender add the garlic and cook until fragrant (no more than 1 minute). 

Deglaze the pan with the red wine and cook until reduced a little bit, 1-2 minutes.  Add the crushed and diced tomatoes into the pot. Don't drain anything. Just dump it in juices and all. Add the tomato paste and stir to combine.

Add the sugar, basil, fennel seeds (trust me, don't skip this!), Italian seasoning, and red pepper flakes. Stir to combine. 

Stir in the sausage and ground beef, lower the heat to low, cover the pot, and walk away. Don't touch it for at least 30 minutes. At that point you can start your taste testing and add extra seasoning as needed. You'll probably want to add salt and pepper, but depending on what kind of wine you use it might not need extra salt. Sometimes I throw in some oregano if I'm feeling feisty.

After it's simmered for about an hour uncover, stir, and let it simmer uncovered for another 30 minutes or until it thickens to the consistency you like. The condensation from the lid is going to have added quite a bit of liquid so this could take some time depending on how thick you like it. 

About 15 minutes before you are ready to serve the sauce add a handful of chopped flat-leaf parsley. 

Serve over pasta of your choice sprinkled with freshly grated Parmesan cheese. 

Serves:  An Army

Source:  My Own Creation

Sausage with Summer Vegetables

Ingredients:

1 lb teeny tiny potatoes (from Trader Joe's)
2 tbsp coconut oil
1/2 tsp garlic powder
1 tsp kosher salt
fresh cracked pepper
1 pound smoked sausage, sliced 1-inch thick

4 cloves garlic, minced
1 orange or yellow bell pepper, diced 1-inch squares
1 red bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered

1 tbsp rosemary-herb seasoning blend

1 cup shredded mozzarella cheese*

1/2 cup parmesan cheese*

Directions:

Place oil and potatoes in a large, deep non-stick skillet or dutch oven with a tight fitting lid on medium-high heat; season with garlic powder, salt and pepper. When the skillet gets hot and starts to sizzle, reduce heat to low and cook with a tight lid on for about 20-25 minutes,shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.  Set potatoes aside on a dish.

Add the sausage to the skillet and saute on medium-high and cook, stirring occasionally until browned but not quite cooked through, about 10 minutes. Season chopped vegetables with salt and pepper.  Add peppers, garlic and seasoning to the skillet and mix. Continue cooking stirring occasionally until the peppers begin to get tender. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through.

Return the potatoes back to the skillet and mix well. Adjust salt and pepper as needed.  Sprinkle cheese over the top; cover and cook 5 more minutes.

Serves 4

Source:  Adapted from SkinnyTaste

NOTE:  If you don't have a Trader Joe's near you use 1 lb red potatoes and quarter or halve them.  *Omit cheese for Whole30.

Broccoli Cheese Soup

Ingredients:

1 pound broccoli, cut into small florets
1 small carrot, peeled and shredded
2 cups chicken broth
2 Tbsp flour
1/4 cup cold water
1 cup cream
1-2 cups shredded cheddar cheese
Salt and pepper, to taste

Directions:

Bring chicken broth to a boil and add broccoli and carrot.  Cook on a low boil for 10-15 minutes, stirring often, until the broccoli is tender and begins to fall apart.  Whisk the flour into the water and add to the boiling broth, stirring constantly until the soup thickens.  Turn the heat to low and stir in the cream and cheese.  Cook until the cheese melts.  Season with salt and pepper and serve.

Serves 4 as a side or 2 as a main dish

Adapted from Betty Crocker's Cooking Basics cookbook

Zucchini-Tomato-Mushroom Saute

Ingredients

2 medium zucchini
1/2 pound white mushrooms
1/2 pint grape tomatoes or 2-3 Roma tomatoes
1 Tbsp olive oil
2 cloves garlic, minced or pressed
2 Tbsp chopped fresh flat-leaf parsley
Salt & Pepper to taste
freshly grated Parmesan cheese, for garnish

Directions

Slice the top and bottom off of the zucchini. Cut each zucchini in half lengthwise; then cut each half in half again. Slice the quarters unto wedges about 1/2 inch thick. 

Wash the mushrooms and cut them in half. If you got some really big ones you should probably quarter those. The goal is to have everything cook evenly, so you'll want the mushrooms to be about the same size as the zucchini wedges.

Slice the grape tomatoes in half or dice the Roma tomatoes. They will be smaller than the zucchini and the mushrooms. That's okay. You want them to get a little mushy.

Heat the olive oil in a pan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the zucchini, mushrooms, and tomatoes. Cook for 7-10 minutes until the veggies are as tender as you like. 

Stir in the parsley and serve immediately.

Sometimes I grate some fresh Parmesan cheese over the top. But only if I'm living dangerously. 

Serves 4

Source:  My Own Creation

Baked Oatmeal with Bananas and Blueberries

Ingredients:

2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces

1 1/2 cup blueberries
1/4 cup honey (or agave)
1 cup uncooked quick oats
1/4 cup chopped walnuts or pecans
1/2 tsp baking powder
3/4 tsp cinnamon
pinch of salt
1 cup fat free milk (or any milk you desire)
1 egg
1 tsp vanilla extract

Directions:

Preheat the oven to 375° F.  Lightly grease a 8 x 8" or 9 x 9" baking dish.

Arrange the banana slices in a single layer on the bottom of the ceramic dish.  Sprinkle half of the blueberries over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the honey and cover with foil.  Bake 15 minutes, until the bananas get soft. 

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries. 

Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.  Sprinkle the remaining blueberries and walnuts over the the top.

Bake the oatmeal for about 30 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

Serves:  6

MY NOTES:  I use old fashioned oats instead of quick oats - no need to increase the cooking time.  I think they hold up better for leftovers.  This reheats well if you add a little splash of milk to it before microwaving.

Source:  SkinnyTaste