Sunday, October 27, 2013

Recipes from today's show...Lasagna Soup, Italian Sloppy Joes, Salami & Fresh Basil Roll-ups & Homemade Granola Bars! Enjoy :)







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 saut√© 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.



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.



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.


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

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