Zuppa Toscana

If you like Olive Garden's Zuppa Toscana then boy are you gonna be happy about this post. I've only had it from Olive Garden once but i say this soup is just as good as what you get in the restaurant. I made this the other night and we all enjoyed it. Gavin will eat anything but I don't think that diminishes how much he enjoyed this. Jer doesn't love Olive Garden but loves this soup. I love this soup. Avery ate it. Which, if you know her, is an accomplishment. She's not necessarily picky, she just doesn't eat much. Anyway, on the the recipe.

Zuppa Toscana

6 c water
6 chicken bouillon cubes (I suspect that 6 c chicken broth would work)
2 large potatoes sliced, or diced
1 lb Italian sausage
1 onion
2 cloves garlic
6 slices bacon
2 c chopped kale
1 c heavy cream

Chop veggies first in preparation to make everything easier as you go. Boil potatoes in water and bouillon until tender, about 10 minutes. Brown Italian sausage, onion and garlic. Remove from pan and drain on paper towels.
Brown bacon. Mix into the broth with the sausage.
Add chopped kale and heavy cream. Warm through but don't boil. Enjoy.

I have made this twice with ground turkey in place of the Italian sausage in an effort to make it a little healthier and because I felt like the Italian sausage was just a bit spicy. Not necessarily too spicy, just a little on the spicy side for me. Jer says, though, that he feels its a little bland without the sausage. Though its got good flavor from the chicken broth and garlic. Next time I might try half ground turkey, half Italian sausage to make us both happy. The kale adds really nicely as far as texture goes. It's one of my favorite parts of this soup.

That's about all I've got for this one. I love this soup. Let me know if anyone decides to try it out.

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Chicken Cacciatore

Here is another recipe I got from my sister in law, Kim, 5 years ago.

Chicken Cacciatore

4 frozen chicken thighs
1/2 onion chopped
1/2 tsp dried basil
1/8 tsp oregano
1/8 tsp salt
1/4 tsp garlic powder
2 Tbsp water
1 chicken bouillon cube
1 1/2 tsp sugar
1/4 green pepper sliced
1 (8 oz.) can tomato sauce
Cooked spaghetti

Combine all ingredients except pasta in a slow cooker. Cover and cook on low for 4-5 hours. Serve over pasta.

I like to use the full green pepper. It turns out kinda watery, you could probably skip the water but whatever, it's not much water.

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Quinoa and Cheese

I tried a new recipe today, one I found on Pinterest. I really liked it. Avery had one bite, but that's just her, especially at lunch time. Mom and Kristi dropped by and tried it too. They both liked it, mom even had seconds.
I followed the link I had from Pinterest and frankly it's not too clear. Then, later, I read the original link that she references and it makes much more sense. Basically this is macaroni and cheese made with quinoa instead of pasta. I personally would go for more cheese. I salted my water when I cooked the quinoa and that was all I did for spices/flavor other than adding garlic with my green beans. I used green beans cause I didn't have broccoli and I wanted something in there.
I would recommend you read both links and do it how you want, but here is the basic idea:
1.5 C. quinoa cooked
2 eggs
1 C. Milk
2 cloves garlic
1.5 C. Cheddar cheese (I had a Colby jack blend that I used, and again I would do more personally, probably 2-2.5 cups.)
Bread crumbs to top
Cook your quinoa. Lightly sauté veggie of choice with garlic. Add these 2 together. Whisk together milk and eggs then add quinoa mixture and cheese. Transfer to greased baking dish. 9x13 suggested, i used a 2 qt. dish. Top with bread crumbs if you want them. 350 for 30-35 minutes or until lightly browned.
Link I used:
http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html




Original recipe(as referenced in above link):
http://monimeals.com/meals/quinoa-mac-n-cheese/








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Location:E 200 N,Logan,United States

Cookie Fruit Salad

Kristi asked for this recipe a week ago. So, here it is, finally.
This one is pretty straightforward so I don't have any additional comments, here it is straight from the recipe.

Fruit Salad Surprise
1 1/2 c. Buttermilk
1 large pkg. instant vanilla pudding
12 oz. cool whip thawed (ok I lied, I found the 12 oz. size at Lee's but not Smith's. just FYI)
1 can mandarin oranges, drained
1 can tidbit/chunk pineapple, drained
2 c. Apples, sliced
2 c. Grapes (lied again, oops, I like to cut them up)
1 pkg. fudge striped shortbread cookies, crushed

Drain all fruit and mix together in large bowl. Before serving add cookies and bananas.*
You can omit unwanted fruit and add whatever fruit is in season such as raspberries, strawberries, peaches, nectarines etc.
-Barbara Raymond

I, Brittny, have no idea who Barbara Raymond is, but it's on my recipe so I thought I'd include it.
Ok as far as the * goes, I kind of think it worked better to mix together the buttermilk, pudding mix and cool whip first then add the fruit, but not a big deal. Also, when to add the cookies depends on how crunchy or soft you like them. I had leftovers of this the next day and the cookie was softer but still had some crunch so you can add it hours before eating or right before.

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Japanese or Oriental Salad

As per Kristi's request:
Japanese or Oriental Salad
2 chicken breasts, cooked and diced (or as much canned chicken as you want)
2 Tbsp sesame seeds, toasted (I don't think I've ever added these)
1 small pkg of slivered almonds
1 small head of cabbage
1 pkg chicken top ramen (break up noodles, but do not cook)
2 green onions
Mix the above together and prepare dressing.
1 pkg seasoning mix in top ramen
1 Tbsp sugar
1/2 oil
1 tsp accent
1 tsp pepper
3 Tbsp vinegar
Mix together and pour over chicken mixture. Refrigerate 5-6 hours.
My recipe actually says to blend the dressing together. I've always just mixed it by hand, I've never tried to blend it in a blender, never really caught that before actually. I don't think you need to blend it though. Also, tonight I made this and decided to add a can of mandarin oranges. I would definitely do that again. So, that's all. :)
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Chewy Granola Bars

Chewy Granola Bars

3 cups rolled oats
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup honey
1/4 cup oil

Combine ingredients until well mixed. Add 1 cup chocolate chips/raisins(/anything you'd like really) if desired. Press into a greased 9x13 pan. Bake at 325 degrees for 20 minutes. Let cool completely before cutting.


This is another recipe from my Christmas gift from my sister-in-law, Kim. The first time I made it I didn't mix it very well and it didn't turn out as good. As far as any add ins, I say use as much as you'd like. I never measure with that sort of thing. (Like chocolate chips in chocolate chip cookies. Add to taste I say.) My personal favorite is a mix of peanut butter chips and chocolate chips. If you helped Kristi and Chuck move then you may have had the chance to try these. I, for some reason, can't stop myself from eating these when I make them. I find them a bit addicting.


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Black Bean and Brown Rice soup

Black Bean and Brown Rice soup


1 can (15 oz.) black beans undrained
1 cup water
1/3 cup chopped onion
1/4 Italian salad dressing
3/4 cup instant brown rice

Fresh cilantro and sour cream for garnish

Place 3/4 of can of beans into blender and purée until smooth. Pour into saucepan.
Add remaining beans, water, onion, salad dressing, and brown rice and stir to blend. Bring to boil, cover, reduce heat and simmer for 10 minutes or until rice is tender.
Garnish with cilantro and dollop of sour cream.
Makes 2 hearty servings.

I found this recipe on the box of Western Family brand instant brown rice (which I get on WIC, along with the beans, even without WIC, this should still be a nice cheap meal.) It was nothing spectacular, but if you're looking for a quick, cheap, easy lunch or dinner then this is a good candidate. I skipped the onion and only had about 1/8 cup of the Italian dressing but it was fine. I think this would be an easy meal to play with as far as adding seasonings/garnishes. I like cilantro so I threw some in while it simmered. Also, I obviously skipped the sour cream (I like sour cream, I just opted to skip it for the fat, as I'm trying to lose some baby weight before the cruise and family pictures.) and added cheese. Avery and I also decided to add some gold fish to it. :)







Avery didn't finish her bowl (she rarely does) but she did eat it pretty well. It says it makes 2 hearty servings. I'd probably agree with that assessment. You can kind of see what we ate, and this is what we had left over.


I'd eat it again. Of course, if I wouldn't eat it again I probably wouldn't bother sharing the recipe.

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