Tortellini Soup

Ingredients

1 lb. of ground sausage

1 medium onion, diced

1 TBSP. of garlic

1 20 oz. can of diced tomatoes

3 containers of chicken broth

1 package of frozen tortellini

1 TBSP. Italian seasoning

Salt and pepper to taste

Parmesan cheese rind (optional)

Directions

1.  In a large soup pot add 1 TBSP of olive oil and diced onion.  Sautee 2-3 minutes until onion is translucent.  Add garlic, and ground sausage.  Cook until sausage is brown.  Add Italian seasoning, salt and pepper.
2. Add diced tomatoes and bring to a simmer.  Add parmesan cheese rind (optional)
3. Add chicken broth and let simmer for 30 minutes.  Add tortellini and cook another 3 minutes.
4. Remove parmesan cheese rind
5. Pour into bowls and sprinkle with parmesan cheese

Spinach and Artichoke Bites

Ingredients

2 boxes of mini phyllo shells

1 package of frozen chopped spinach

1 can of artichoke hearts, drained and diced

10 oz. shredded mozzarella cheese

1/3 cup of mayonnaise

1/3 cup of sour cream

1 tsp. of garlic powder

salt and pepper to taste

Directions

1. Thaw frozen chopped spinach and squeeze out excess water.  Place in large mixing bowl
2. Dice artichokes and place in bowl.  Add garlic powder, salt, pepper, mayo, sour cream and mozzarella cheese
3. Mix all ingredients until combined
4. Place phyllo shells on a baking sheet and fill with spinach and artichoke mixture
5. Bake at 350 degrees for 20 minutes

Ingredients

1 TBSP Olive Oil

1 lb. Ground Beef

1 Package of Ground Sausage

1 Onion, Chopped

2-3 Jalapeno’s, Chopped

1 Red Pepper, Chopped

1 Garlic Clove, Diced

1 20 oz. Can Diced Tomatoes

1 can Black Beans (Can also use Pinto or Kidney)

1 8 oz. can Tomato Sauce

1 TBSP Cumin

1 TBSP Chili Powder

1 TBSP Chipotle Powder

Salt and Pepper to taste

Toppings

Sour Cream

Cheddar Cheese, Shredded (or cheese of choice)

Jalapenos

Avocados

Directions

1.)  In a large pot over medium heat add the olive oil and onion, red pepper, garlic, and jalapenos.  Cook for 2-3 minutes, stirring occasionally

2.)  Add ground beef and sausage.  Cook until browned

3.)  Stir in Cumin, Chili Powder, Chipotle Powder, Salt & Pepper, Diced Tomatoes, Beans, and Tomato Sauce.  Stir until all combined and bring to a low boil.  Cook uncovered 25-30 minutes.  Stirring Occasionally

4.)  Serve with cornbread and toppings of choice

Jalapeno Cornbread

Ingredients

1 Cup Flour

1 Cup Cornmeal

2/3 Cup Sugar

1 Teaspoon Salt

3 1/2 Teaspoons Baking Powder

3 Tablespoons Honey

1 Egg

1 Cup Milk

1/3 Cup Vegetable Oil

3 Jalapenos (2 finely diced, and one sliced in rounds)

1 Small Onion, Diced

Directions

1.)  Preheat oven to 400 degrees

2.)  Dice 2 Jalapenos and Onion.  Slice 3rd Jalapeno into rounds

3.)  In a large bowl mix together Flour, Cornmeal, Sugar, Salt, and Baking Powder

4.)  Add in Egg, Milk, Honey, Vegetable Oil, Jalapenos, and Onions.  Mix until combined

5.)  Pour mixture into a greased baking dish and top with sliced Jalapenos

6.)  Bake at 400 Degrees for 20-25 minutes

**Once out of the oven I like to drizzle with additional Honey

Growing up one of my Grandma’s speciality meals was her homemade chicken noodle soup.  There was nothing better than her bringing over a big plastic butter container that was filled with her famous soup. (Anyone else’s Grandma save all the plastic containers from food and use as Tupperware?!)

Ingredients

1 Whole Chicken

2 Medium Onions (1 diced, 1 cut in half)

1 Bag of Carrots (half diced, half whole)

1 Bag of Celery (half diced, half whole)

2 Sprigs of Thyme

2 Bay Leaves

Salt and Pepper

1 Tablespoon Garlic

1 Bag of Egg Noodles

**NOTE: If you don’t want to make your own chicken or stock you can use a store bought Rotisserie Chicken and Chicken Broth

Homemade Chicken Stock

1.)  Pat whole chicken dry with paper towel and remove giblets.  Season with Salt, Pepper, and Garlic

2.) Stuff Chicken with half of the Onion, Thyme, and Bay Leaves

3.)  Fill stock pot with warm water and place whole chicken, carrots, celery, and the rest of the onion in the pot

4.)  Bring to boil and simmer for 1 hour

5.)  Once chicken is fully cooked, remove from stock and let cool.  Remove all vegetables and bay leaves

Chicken Noodle Soup

1.)  Dice Carrots, Celery, and Onions

2.)  Place vegetables in Chicken Stock and bring to a simmer

3.)  Shred Chicken and add to stock

4.)  Add in Egg Noodles and salt and pepper to taste

5.)  Once Noodles are cooked remove soup from heat