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)