Italian Sausage and Pasta Soup

Italian Sausage and Pasta Soup

1 link smoked turkey sausage (12 oz)

1 cup diced carrots

1 cup diced celery

1 medium onion, diced (approx. 3/4 cup)

32 oz fat free beef broth

2 cans diced tomatoes

2 cups fresh spinach

4 oz uncooked pasta - I used bowties

Cut the sausage into 1/4 inch slices and place in a large stock pot.  Add carrots, celery and onions.  Saute until vegetables start to soften and the sausage is browned.

Add broth and 2 canned tomatoes.  Simmer about 20 minutes or until carrots are cooked.

Add pasta and fresh spinach. Cook according to past directions. 

Makes about 10 1-cup servings.

Basic veggie omelet

2 large eggs
1 tbsp water
2 tbsp diced green pepper
2 green onions (divided)
3 grape tomatoes
Cooking spray

Break eggs into a bowl and whisk until smooth. Add the water, mix and set aside.
Spray sauté pan lightly with the cooking spray. Sauté the green pepper and about 3/4 of the green onion until slightly cooked. Remove to a plate and set aside
Spray pan lightly with cooking spray again. Stir eggs and pour into pan. Rotate pan a little to coat entire bottom with egg. Allow to cook until almost set. Scatter sautéed onions and peppers on egg. Allow to cook until completely set and top surface appears dry.
Loosen from pan and slide onto serving plate folding it over on top if itself. Sprinkle with reserved green onion and diced tomatoes.


Optional add-ons
1/2 cup fresh spinach, sauté with the onions and peppers
2 tbsp shredded cheese, sprinkle on eggs with the sautéed veggies
2 tbsp diced ham or bacon bits can be sautéed with the veggies or added cold
1/2 cup fresh mushrooms sautéed with the veggies
1/4 cup diced ripe olives sautéed with the veggies

Can also serve with a dollop of sour cream and /or salsa

Orange Asparagus

We got some fresh asparagus in our produce box this past week. I have never cooked fresh asparagus so started searching for recipes. I found this one in a Weight Watchers cookbook that I got for Christmas.

Orange Asparagus - 4 servings
1 pound fresh asparagus, cleaned well and cut or broken into 1 1/2 inch pieces
2 tsp orange zest
1/4 cup fresh orange juice (this was the juice of one orange)
salt and pepper to taste




Bring about 2 quarts of water to a boil. Place asparagus in the boiling water and cook for 4 minutes.
Drain. Return to pan and stir in the orange zest, juice, salt and pepper.
Serve immediately.

Italian Zucchini Pie

This is another recipe I have had from many years ago. DH is not a fan of zucchini so I never make it but had to try it today. (I had two servings for lunch) I think if he just tries it, he will like it. 

 Italian Zucchini Pie 6 servings (if you are using an 8 inch pie crust/pan, cut the recipe in half)

 4 c thinly sliced zucchini (no need to peel it)

 1 c chopped onion 

1/4 c margarine (I had some butter so used that - I'm sure that made it taste better)

 2 Tbsp dried parsley or 1/2 c chopped fresh parsley 

1/2 tsp salt 

1/2 tsp pepper 

1/4 tsp garlic powder 

1/4 tsp basil

 1/4 tsp oregano (I used a little more as I really like oregano) 

2 eggs 

8 oz mozzarella, shredded 

10 inch pie crust

 2 tsp prepared mustard (I used dijon) 

 Preheat oven to 375 degrees. 

 Cook and stir zucchini and onion in margarine about 4 minutes. Stir in salt, pepper, garlic powder, basil and oregano and cook 1-2 minutes longer. It will be a litle watery. Using a slotted spoon, remove zucchini from pan and place in a large mixing bowl. Discard liquid. (I could have eaten the zucchini just like this as a side dish. Will have to remember that for another meal.) Slightly beat the eggs and add to the zucchini. Add the 2 cups cheese. Stir to mix well. Spread mustard in bottom of prepared pie crust. I did not measure - just squirted some in the pie crust and spread with the back of a spoon. Pour in zucchini mixture and spread evenly. Bake 20 - 25 minutes until center is set. Let stand 10 minutes before serving.

Cucumber/Zucchini Salad

This salad can be made with cucumbers, zucchini or a combination of both. I think it would also be good with some sliced onion added. I have this recipe from many years ago when olive oil and red wine vinegar were not commonly used (at least not in small town Midwest USA).
The original called for 2 Tbsp oil, that probably would have been Mazola corn oil or Wesson oil. Seems like that is all we had then. Two TBSP seemed like a lot so I cut it in half and used olive oil. I love red wine vinegar so chose that instead of plain old white distilled or cider vinegar.


Cuke/Zuke Salad 4 servings

1 large cucumber or zucchini, sliced (about 4 cups)
1-2 Tbsp finely cut fresh dill (I did not have fresh so used about 1/2 tsp dried. You can adjust for your own taste.)
2 Tbsp low fat or fat free sour cream
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
dash pepper

Slice cuke/zuke and place in large bowl. Sprinkle with dill.



Whisk together remaining ingredients and pour over vegetables.


Chill at least an hour or two.

Stir Fried Vegetables

1 Tbsp olive oil
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce


Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.

8 servings - 1 point per serving

Bunny Bread

I found this recipe many years ago in Quick Cooking magazine. My whole family loves it!


2 1-lb loaves of frozen bread dough, thawed (or your homemade bread dough for 2 1-lb loaves)
dried cherries or raisins
slivered almonds
1 egg

From 1 loaf, take 1/4 and make a pear shape for the head. Place on a greased cooking sheet. Using a sharp knife, make several diagonal cuts on each side of the head for the whiskers.
With remaining 3/4 loaf, shape a rectangle for the body, place below the head.

Divide the second loaf into 4 equal portions. Take 2 of the portions and make ropes, fold over and place ends next to head for the ears.
Take a third portion and divide into half, making 2 balls, place at the bottom sides of the body for the hind legs. Make 2 slits using a sharp knife on the outer edges.
Take the remaining portion and divide in half. From one half, make 3 small balls (one should be slightly smaller than the other two) and place on face for cheeks and nose.
From the other half, make 2 balls and place near the top of the body for front legs, using a sharp knife make two slits on the outer edges.
Place raisins or cherries for eyes and almonds for teeth.
Brush with beaten egg.


Let rise in a warm place for about 30 minutes.

Bake at 350 for 25-30 minutes. Let cool.


Once cool cut out the tummy to create a bowl for serving dip. (I used a cream cheese container as a pattern for the circle)


I inserted the cream cheese container in the tummy to hold the dip but you can just put the dip into the tummy if you like. I just prefer to not have the soggy bread around the dip.

Place bunny on a serving tray and surround with lettuce and fresh vegetables. Everyone will love it!

I served Fiesta Dip in the tummy- it is a Ranch dressing recipe. Take 2 cups sour cream, stir in one package of Ranch Fiesta dip mix and 1/2 cup shredded cheddar cheese. Serve with carrots, celery, radishes and green pepper slices.

Southwestern Corn Salad

2 cups frozen corn kernels, thawed
1 cup scallions, diced
1 cup black olives, sliced
1 cup diced green pepper
1 ripe avocado, diced
2 Tbsp Ranch dressing (I found a Spicy Ranch dressing that is really good on this)

Mix all together.

Roasted Vegetables

Fresh veggies - cut up into bite size pieces, I like using carrots, peppers, scallions, zucchini or yellow squash. Can be anything that you like.
1 to 2 tbsp olive oil
thyme
salt
pepper

Place cut up veggies in a large bowl and drizzle olive oil over then and stir well. Spray a cooking sheet with oil and spread veggies in a single layer. Sprinkle with seasonings.
Broil on high setting until tender and slightly browned.