Sausage and Sweet Potato Soup

 Sausage and Sweet Potato Soup

(Original recipe found at Salt and Lavender)

16 oz Italian sausage 

1/2 onion chopped

2 tsp minced garlic

4 tsp better than bouillon roasted chicken stirred into 6 cups of water

1 yellow bell pepper chopped 

2 stalks celery chopped 

4 medium sweet potatoes ( I used leftover baked sweet potatoes without the peel)

Salt and pepper to taste 

Ditalini pasta, uncooked, about 1/2 pound

Brown sausage.  Add onion and garlic.  Drain fat. 

Stir in bouillon water mixture, bell pepper, celery, and pasta. If using raw sweet potatoes you can add now.  

Bring to a boil then reduce to simmer.   Cook 15-20 minutes or until the pasta is al dente. 

If using cooked sweet potatoes, add now and cook a few more minutes to heat through.  

Season with salt and pepper. 

Stir Fry Broccoli and Mushrooms

2 Tbsp sesame oil 

1 head of broccoli, cut up into bite size pieces and florets 

1/4 cup chicken broth 

 8 ounces mushrooms sliced 

 1 teaspoon minced garlic

2 Tbsp oyster sauce

Heat skillet or wok.  Add sesame oil, garlic,  and broccoli.  Stir until broccoli starts to soften. Add chicken broth and sliced mushrooms. Continuing stirring until mushrooms are cooked through.  Stir in the oyster sauce.  

Apple Cake with Brown Sugar Frosting

 Apple Cake 

1 box spice cake mix (or substitute a yellow cake mix with 1/4 tsp ginger, 1/4 tsp allspice, 1 tap cinnamon, and 1/2 tsp nutmeg added) 

20 oz can of apple pie filling

4 eggs

Preheat oven to 350 F. Grease 9 x 13 cake pan. 

Beat together until well blended (there will be chunks of apple) 

Pour into pan. Bake 25-30 minutes or until toothpick comes out clean. 

Allow to cool completely. 

Frosting

1 cup softened butter

3 cups powdered sugar 

1/2 cup brown sugar

1 tsp cinnamon

2 Tbsp milk

1 tsp vanilla 

Whip butter, brown sugar, cinnamon, and vanilla until fluffy. 

Gradually add powdered sugar. 

Add milk until you reach desired consistency 

Spread frosting over cake. 

Korean BBQ

 Slow Cooker Korean BBQ (double batch)   4 servings (8-10) 

(For freezer meal, place all ingredients in a freezer bag or container.  Can cook from frozen state or defrost.). 

1/4 cup corn starch (1/2 cup)

2 Tbsp sesame oil ( 4 Tbsp)

1/2 tsp garlic powder (1 tsp)

1/2 cup soy sauce (1 cup)

1/2 tsp chicken or beef granules (1 tsp)

3/4 cup brown sugar (1 1/2 cup)

1 onion diced ( 1 - 1 1/2 onion) 

1/4 tsp red pepper flakes (1/2 tsp)

1 - 1 1/2 lb flank steak or favorite cut (3 lb) {I often use a roast}

Place all ingredients in slow cooker.  Cook on low 6-8 hours or high for 4-6 hours. 

Shred and serve over rice, noodles, or mashed potatoes. 

Corn and tomato salad

 Corn and tomato salad

1 1/2 cup diced tomatoes 

10 ounce bag of frozen corn

1/2 red onion, diced 

2 tsp dried basil

Salt and pepper 

2 Tbsp apple cider vinegar

2 Tbsp olive oil

 Mix oil and vinegar together and set aside. 

Combine remaining ingredients in a large bowl.  Pour oil and vinegar over and toss. Refrigerate at least 1 hour. 

Peachy Chicken

 Peachy chicken

2 boneless skinless chicken breasts, cut into strips of desired

2 Tbsp olive oi

Chili powder

Italian seasoning 

Salt and pepper 

2 peaches, sliced thin.  Better if not peeled. 

3 Tbsp honey

1 Tbsp lemon juice  

2 Tbsp butter 

Season breasts with with spices.  Heat oil in a large skillet.  

Brown chicken breasts for 5 minutes on one side - do not reposition.  Flip the breasts and let cook 5 more minutes or until cooked through. 

Remove chicken and set aside. 

Place peaches in skillet and heat for about 5 minutes. 

Add honey, lemon juice, and butter. 

Heat until butter melts and sauce begins to thicken.  

Return chicken to the skillet to reheat. 

Lettuce wraps

 A tasty filling for lettuce wraps or can be eaten over noodles or rice.

1 - 1.5 lb ground turkey

1 Tbsp minced garlic

Shredded veggies - I used 

1 small zucchini

1 small yellow squash

1 cup carrots

Seasoned salt

Black pepper

Dried parsley flakes

Soy sauce

Worcestershire sauce 

Corn starch

Brown turkey with the minced garlic in a large skillet or saucepan.  Season to taste with the seasoned salt and pepper.

Shred or grate the veggies and drain any excess liquid. Add to the turkey mixture and heat until vegetables are tender.  Add soy sauce, Worcestershire and parsley flakes to taste.

Mix together about 1 tbsp cold water and 1 tbsp corn starch. Stir into the mixture and heat for a couple minutes, keep stirring. 

Serve in a lettuce leaf or over noodles or rice.