Lasagna Soup

Photo: Skinny Taste

A twist on a classic.

Ingredients

• 14 oz sweet Italian chicken sausage, casing removed

• 1/2 onion, chopped

• 2 crushed cloves garlic

• 4 tbsp chopped fresh parsley, divided

• 3 cups low-sodium, fat-free chicken broth

• 2 1/2 cups water

• 2 cups marinara sauce

• 2 bay leaves

• Fresh cracked black pepper

• 6 oz broken lasagna noodles, whole wheat or gluten-free

  FOR THE TOPPING

• 6 tbsp part skim shredded mozzarella cheese

• 1/2 cup part-skim ricotta cheese

• 3 tbsp grated parmesan cheese

• 2 tbsp chopped fresh parsley

• 1/4 cup fresh basil chiffonade

Instructions

1. Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.

2. Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.

3. Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.

4. About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.

We love everything that Gina at Skinnytaste makes. Head over to her website for this recipe in an instant pot or on the stovetop and to check out her other amazing (and easy) recipes.

Cherry Tomato Couscous Salad

So fresh and perfect for lunch or as a side with your favorite meal.

Ingredients

• 4 cups cherry tomatoes (half for roasting, half raw)

• Extra-virgin olive oil, for drizzling

• 1 cup dry Israeli couscous

• 1 tablespoon lemon juice, more if desired

• 1 garlic clove, minced

• Leaves from 6 sprigs fresh thyme, more for garnish

• 1½ cups roasted chickpeas, tossed with 1/4 teaspoon smoked paprika before roasting

• ¼ cup fresh basil, more for garnish

• 2 Persian cucumbers, thinly sliced

• ⅓ cup crumbled feta cheese

• Sea salt and freshly ground black pepper

Instructions

1. Roast 2 cups of cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.

2. Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.

3. In the bottom of a large bowl, combine 1 tablespoon of olive oil, lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

Thank you to Love and Lemons for this gem of a recipe. There are so many fabulous recipes on the love and Lemons site, so make sure to check it out.

Double Chocolate Mocha Mousse

Photo: Unsplash/Wooden Earth Cutlery

Decadent bliss in a bowl.

Ingredients

• 14 ounces semisweet chocolate, broken into 1/2-ounce pieces

• 4 ounces unsweetened chocolate, broken into 1/2-ounce pieces

• 1/2 cup water

• 4 tablespoons instant coffee

• 2 tablespoons cocoa, sifted

• 5 egg whites

• 2 tablespoons sugar

• 3/4 cup heavy cream

Instructions

1. Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place 14 ounces of semisweet chocolate, 4 ounces unsweetened chocolate, 1/2 cup water, 4 tablespoons of instant coffee, and 2 tablespoons cocoa in the top half of the double boiler.

2. Tightly cover the top with film wrap. Heat for 6 to 7 minutes. Remove the film wrap and stir the mixture until smooth. Keep at room temperature until needed.

3. Place egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 1 minute. Continue to whisk while gradually adding 2 tablespoons of sugar. Whisk until stiff, about 30 seconds.

4. Whip 3/4 cup heavy cream in a well-chilled stainless-steel bowl until stiff.

5. Fold 1/4 of the egg whites into the melted chocolate mixture, then fold in the whipped cream now, fold in the remaining egg whites.

6. Hold the mocha mousse at room temperature.

7. Serve with chocolate shavings and/or strawberries if desired.

Thank you to the Food Network for the recipe.

Philly Cheesesteak Sliders

Photo: The Latina Homemaker

Philly done right with these one-pan cheesesteak sliders.

Ingredients

• 1 tablespoon of olive oil

• 1 large onion, thinly sliced

• 1 large green pepper, thinly sliced

• 1⁄2 pound of freshly shaved steak

• 1 tablespoon of Worcestershire sauce

• 1⁄2 teaspoon of ground garlic powder

• salt and pepper to taste

• 1 - 12 pack of sweet bread buns

• 6 slices of provolone cheese

• 1 tablespoon of melted butter

• 1 teaspoon of dried thyme (not ground)

• 1⁄2 teaspoon of Worcestershire sauce

Instructions

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large pan, heat oil and add in onions and green peppers. Cook over medium-high heat, stirring occasionally until peppers and onions have softened.

3. Next, add shaved steak, Worcestershire sauce, garlic powder, and salt and pepper. Cook steak, breaking it apart with two forks to prevent the steak from clumping. Cook until the steak is no longer red. Set the pan to the side.

4. Slice sweet rolls in half horizontally, while keeping the 12 pack of buns intact. Place onto a baking sheet. Spread steak mixture over the bottom half of the buns, evenly. Top with cheese slices and the top half of the buns.

5. In a small bowl, mix together melted butter, dried thyme, and Worcestershire sauce together. Brush butter mixture generously over the top of the buns.

6. Place sliders in the oven and bake for 17-20 minutes or until the top of the buns are golden and the cheese has melted. Serve and enjoy!

Thanks to The Latina Homemaker for this amazing recipe. She has so many more delicious dishes on her website so check it out.

Bacon Fried Rice

Photo: Unsplash

Breakfast for dinner never looked so good.

Ingredients

• 8 ounces of bacon, chopped

• 1 small white onion chopped

• 1 cup frozen peas and carrots

• 3 eggs lightly beaten (omit for vegan)

• 3 cups cooked white rice

• 2 teaspoons sesame oil

• 2-3 tablespoons soy sauce to taste

• Green onions, chopped, for garnish

Instructions

1. Add your chopped bacon to a medium-sized skillet or work. Cook over medium-high heat until it is crisp. Remove with a slotted spoon and drain the grease leaving about 1 tablespoon.

2. Next, add your chopped onion and frozen peas and carrots and sauté for 1-2 minutes until they are tender.

3. Slide your veggies to one side and add the beaten egg to the other side. Scramble the egg until it is cooked through. Combine it with the peas and carrots.

4. Add cooked rice and bacon back to the skillet and combine. Add sesame oil and soy sauce to taste. Let it heat through and garnish with chopped green onions.

Thanks to The Recipe Critic for this outstanding recipe. She has so many more delicious dishes on her website so check it out.

Blackberry-Basil Mule

Photo: Unsplash

A party in a glass - no alcohol needed.

Ingredients

• 1 cup sliced ginger

• 1/2 cup coconut sugar

• 3/4 cup filtered water

• 1 cup blackberries

• 3 fresh basil leaves, chopped

• 1 lime

• 1 cup sparkling water

Instructions

1. To make ginger concentrate, add ginger, coconut sugar, and water to a saucepan.

2. Bring to a boil; lower the heat and simmer for 10 minutes.

3. Remove from heat and let cool for 1 hour.

4. Strain out the ginger. Divide blackberries and basil between two glasses. Muddle into the bottom.

5. Squeeze 1/2 lime into each glass. Add 3 tablespoons ginger concentrate to each glass, then add 1/2 cup sparkling water to each and mix to combine.

Thanks to Amy Myers, author of The Autoimmune Solution Cookbook: Over 150 Delicious Recipes to Prevent and Reverse the Full Spectrum of Inflammatory Symptoms and Diseases, for this recipe. Published on Epicurious.

Snickerdoodle Cookies

Ever wonder why they’re called snickerdoodles? Us too. Well, thanks to biscuitpeople.com we now have an answer.

Some food historians say that their fanciful name comes from the German term Schnecke Knödel which can be translated as “snail dumpling.” Others say that “snicker” comes from the Dutch word snekrad or the German word schnecke, both of which refer to a small, snail-like shape.

Ingredients

Cookies

• 2 ¾ cups all-purpose flour (we like Cup4Cup flour for a gluten-free option)

• 2 teaspoon cream of tartar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, just softened

• 1 ½ cups sugar

• 2 eggs

• 1 teaspoon vanilla extract

Sugar coating

• ⅓ cup sugar

• 2 tablespoons cinnamon

Instructions

• Preheat oven to 350°F.

• In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.

• In a stand mixer, cream together butter (barely softened) and sugar. Add eggs and vanilla and blend well.

• Add dry ingredients to wet ingredients and mix well.

• In a small bowl, combine the remaining ⅓ cup sugar and 2 tablespoons cinnamon.

• Use a small cookie scoop to scoop out dough, roll it into a ball and then roll into the cinnamon sugar mixture- twice.

• Place 2 inches apart on an ungreased cookie sheet.

• Bake for 8 – 10 minutes. Let sit on the cookie sheet for a few additional minutes before removing to a wire rack to cool.

These are our dad’s favorite cookies, so thanks to mom for the recipe.

Cream Cheese Spritz Cookies

Photo: Wilton

This week's Tailgate Treat will have you firing up the mixer.

Ingredients

• 1 cup unsalted butter, softened (2 sticks)

• 1 package (8oz) cream cheese, softened (full-fat is best)

• 1 cup granulated sugar

• 1 egg yolk

• 1 teaspoon pure vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon grated nutmeg

• 1/4 teaspoon salt

• Sprinkles, optional

Instructions

• Preheat oven to 325°F. In a large mixing bowl, use an electric mixer and cream together butter, cream cheese, and sugar until light in color and fluffy.

• Add egg yolk and vanilla extract and beat until combined.

• Add flour, nutmeg, and salt and stir until all ingredients are combined.

• Using a cookie press, press the cookies out onto (unlined) baking sheets about an inch apart from each other. If desired, sprinkle with colored decorator's sugar.

• Bake for 15 minutes -- they will still be light in color when baked.

Thanks to my mom for this recipe. It’s our holiday favorite.