LASAGNA SOUP
ITALIAN SLOPPY JOE
SALAMI & FRESH BASIL ROLL-UPS
HOMEMADE GRANOLA BARS
LASAGNA SOUP
1 lb. Italian sausage
1 onion, chopped
½ cup diced fresh carrots
1 cup mushrooms, sliced
3 tablespoons minced garlic
1 (48-ounce) box chicken broth
2 cans (14.5-ounce) Italian-style stewed tomatoes
1 large can tomato sauce
2 tablespoons brown sugar
1 tablespoon each of salt, pepper, garlic powder, onion
powder and Italian seasoning
1 cup of your favorite marinara sauce
1 cup dry spiral pasta
1 bag of fresh spinach, optional
Parmesan and mozzarella cheese
Brown the sausage and onion in a large soup pot. When the sausage is no longer pink, add the
carrots, mushrooms and garlic and sauté until the sausage is browned. Add the chicken broth and next 7
ingredients. Stir well while bring to a
boil. Once it boils, turn down to low
and let it simmer for 30 minutes to an hour or until the pasta is cooked. Sometimes I like to add ½ cup dry red wine to
the soup. Serve in bowls and top with
cheeses.
ITALIAN SLOPPY JOES
1 lb. ground Italian sausage
1 lb. ground sirloin
½ cup onion, chopped
½ cup red bell pepper, chopped
1 tablespoon flour
¼ cup dry red wine such as Merlot, optional
2 tablespoons brown sugar
1 teaspoon each of salt, pepper, garlic powder, Italian
seasoning and crushed red pepper
1 (24-ounce) jar Prego Traditional Sauce
Hoagie Rolls
Provolone cheese slices
Fresh Basil for garnish
Brown the Italian sausage, ground sirloin, onion and
pepper. Add flour, stirring well and the
next 4 ingredients. Cover and simmer on
low for 30 minutes to 1 hour. Slice
rolls and place a generous amount of meat mixture on each slice. Top with provolone cheese and broil for 1 to
2 minutes or just until the cheese is melted.
Watch carefully J Top with fresh basil.
SALAMI & FRESH BASIL ROLL-UPS
6 (10-inch) flour tortillas
1 (8-ounce) package cream cheese, softened
½ teaspoon garlic powder and Italian seasoning
12 slices hard salami
1 cup fresh basil, chopped
1 cup romaine lettuce, chopped
1 cup sundried tomatoes, chopped
Mix cream cheese and seasonings together. Spread on each tortilla then layer
ingredients in the order they are in above.
Roll each up tightly and wrap in saran wrap. Refrigerate for 2 hours or overnight. Slice with a bread knife.
HOMEMADE GRANOLA BARS
¼ cup butter, softened
1 cup brown sugar
1 egg
2 tablespoons ground flaxseed
2 tablespoons honey
2 cups old-fashioned oats
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla
½ teaspoon baking soda
½ cup dried cranberries or dried cherries
2 tablespoons roasted pumpkin seeds or chopped almonds
(optional)
In a large bowl, beat butter and brown sugar for about 1
minute. Add the egg, flaxseed, vanilla
and honey and mix well. In a separate
bowl, mix together oats, flour, cinnamon, and baking soda. Gradually mix into butter mixture. Lastly, add in dried fruit and seeds or
nuts. Press into an 11x7 baking dish
coated with cooking spray. Bake at 350
for 25 to 30 minutes. Don’t cook any
more than 30 minutes. They will seem as
if they should could longer, but go ahead and take them out of the oven and let
them sit for about 30 minutes to an hour before cutting into squares. These are delicious and healthy for an
on-the-go breakfast or snack! Enjoy J
