Lasagna Soup

I love this soup and thought that I should add it to this blog so I can find it again.  I got it from http://www.thedeenbros.com/recipes/recipe_detail/bobbys_lighter_tastes_like_lasagna_soup  

Bobby’s Lighter Tastes Like Lasagna Soup

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)
Instructions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:
Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol
Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen
Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

Tuscan Sausage Soup

So this one was supper tasty and I am definitely going to make it again, YUM!  This one I found on http://feastonthecheap.net/tuscan-sausage-soup/

Tuscan Sausage Soup
Serves 12
Via A Couple in the Kitchen

Ingredients:
2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
 4 cloves garlic, chopped
3 quarts chicken broth
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
 Grated Parmesan cheese for topping (if desired)

Directions:
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.
3. Add the chicken broth, tomatoes, beans and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta is becoming a bit tender, about 7 minutes.
4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.
5. Serve hot garnished with grated parmesan, if desired.

Chocolate chip Banana Pumpkin Muffins

So in with this blog I want to make a compilation of tasty recipes that I have found so that I can come back and remember what I have made.  I love to try new things but I can never remember what I did and where I found the recipes so this should help me with all of that. 



Chocolate chip Banana Pumpkin Muffins (the healthy way)  I found this recipe http://www.ringaroundtherosies.net/2012/08/pumpkin-banana-muffins.html and modified it a little to make it healthier.

• 1/4 cup butter (room temperature)
• 1/4 cup unsweetened applesauce
• 1/2 teaspoon salt
• 1 Tbs pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 3 ripe bananas, mashed
• 1/2 cup sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup pure pumpkin
• 1/2 cup chopped nuts (pecans or walnuts) – optional
• 1/2 cup chocolate chips – optional

Directions

1. Preheat oven to 350 and line muffin tins with liners
2. In large bowl, combine butter & sugar; mix well. Add the salt, spice, eggs, vanilla, flour, baking soda, baking powder, pumpkin & bananas. Mix well. Fold in nuts & chips. Bake 20 min.
3. Once cooled, can be frozen for 2 weeks –thaw/reheat  (16 servings, 102 cal per serving, 3.2g fat)