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Glazed Salmon

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glazed salmon 5

There’s a restaurant in Atlanta that serves something similar to this and eating there was my first time ever having “sweet” fish. I’m used to more savory flavors with my seafood, but this is to die for! This glazed salmon is the perfect combination of sweet and savory. The outside flesh is almost as sweet as candy and the tender inside is earthy and rich.

Glazed Salmon
 
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Sweet and tangy salmon marinated in Japanese rice wine, sugar, mustard and soy sauce.
Author:
Serves: 2
Ingredients
  • 1 lb salmon (2 filets)
  • ¼ cup Mirin
  • ¼ cup soy sauce
  • ¼ cup brown sugar Splenda
  • ¼ cup dijon mustard
Instructions
  1. Combine all ingredients in a bowl and marinate for 10-15 minutes.
  2. Heat a nonstick pan on medium high heat.
  3. Place the salmon in the skillet and let sear for 2-3 minutes.
  4. Flip the salmon and pour the marinade into the skillet.
  5. Cook for 5 minutes, or until the salmon is the consistency you prefer.

glazed salmon nutrition

Gather together:

  • 1 lb Salmon (2 filets)
  • 1/4 cup Mirin (Japanese rice wine)
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar Splenda
  • 1/4 cup Dijon Mustard

glazed salmon 1

Combine all the ingredients in a large bowl and marinate for 10-15 minutes.

During this time, I usually microwave some mashed cauliflower and steam some asparagus.

mashed cauli box

asparagus

Place a nonstick skillet on medium high heat. YOU MUST USE A NONSTICK SKILLET! You will be cursing up a storm trying to get this glaze off of a regular pan.

Place the salmon in the skillet and let it sear for 2-3 minutes.

glazed salmon 2

Flip the salmon over and pour the marinade into the skillet.

glazed salmon 3

Cook for an additional 5 minutes, or until salmon is the consistency you prefer.

glazed salmon 4

Plate and enjoy!

glazed salmon 6

Creamy Sage and Rosemary White Beans

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sage and rosemary white beans

As much as I love quick recipes, I also really enjoy what I call “a long cook”– wandering in and out of the kitchen all day to add bits and bobs to something simmering on the stove. These beans are super flavorful and comforting and, while the recipe takes some time to come together, if you have the time, you won’t be disappointed.

3.0 from 1 reviews
Creamy Sage and Rosemary White Beans
 
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Creamy, comforting white beans simmered in a garlicky rosemary sauce.
Author:
Serves: 8
Ingredients
  • 16 oz bag of Great Northern Beans
  • 4 tbsp salt
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tsp onion powder
  • ¼ cup olive oil
  • 1 tbsp minced garlic
  • 2 tbsp rubbed sage
  • 2 tbsp rosemary
  • salt and pepper
Instructions
  1. Soak the beans in 4 quarts of water and 4 tbsp salt for 8 hours. Drain.
  2. Place drained beans, 6 quarts of water, thyme, bay leaves, and onion powder in a large pot and bring to a boil.
  3. Simmer for 1 hour.
  4. In a skillet, add olive oil, garlic, sage and rosemary and cook until aromatic.
  5. Using a slotted spoon add beans to garlic mixture.
  6. Add salt and pepper and 1 cup of the beans' cooking liquid to the skillet.
  7. Simmer for 6-8 minutes.
  8. Serve with crusty bread and parmesan cheese.

creamy sage and rosemary white beans nutrition

Gather together:

  • 16 oz bag of Great Northern Beans
  • 4 tbsp salt
  • 5 sprigs of fresh thyme
  • 2 bay leaves
  • 1 tsp onion powder
  • 1/4 cup olive oil
  • 1 tbsp minced garlic
  • 2 tbsp rubbed sage
  • 2 tbsp rosemary
  • salt and pepper

Let the beans soak in 4 quarts of water and 4 tbsp salt for 8 hours.

soaking white beans

Drain the beans and place them in a big pot with 6 quarts of water, fresh thyme, bay leaves and onion powder.

white beans and herbs

Bring to a boil and simmer for 1 hour.

In a skillet, add olive oil, garlic, sage and rosemary.

garlic and herb mixture 1

Cook on medium heat until you can smell the garlic and herbs (approximately 2 minutes).

garlic and herb mixture 2

Using a slotted spoon, place the cooked beans into the olive oil mixture along with a dash of salt and pepper. Also pour about 1 cup of the beans’ cooking liquid in the pot with the olive oil mixture. Discard the remaining cooking liquid.

white beans in garlic mixture

Simmer for 6-8 minutes.

garlicky white beans

Serve with crusty bread and a sprinkle of GoGo Veggie Cheese or shaved parmesan cheese.

sage and rosemary white beans

Easy Yellow Squash Lasagna Bowl

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yellow squash lasagna

The weather has swung back to being cold, my daughter and I are under the weather, I’m nervous about my daughter’s upcoming first plane ride, I’m miserable about losing an hour of sleep to Daylight Savings Time, and I just want some comfort food! For me, that is usually the flavors of lasagna. But I’m finding that I can’t eat as much cheese as I used to and I had neither the time nor desire to pre-grill veggies, so I came up with this glorious dish.

5.0 from 1 reviews
Easy Yellow Squash Lasagna Bowl
 
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This easy yellow squash lasagna is low in carbs, fast to put together, and low on the cheese. Perfect weeknight comfort food!
Author:
Serves: 6
Ingredients
  • 1 lb ground beef
  • 24 oz spaghetti sauce
  • 3 tbsp heavy cream
  • 2 yellow squash
  • 7.5 oz ricotta cheese
  • 1 egg
  • ½ tbsp onion salt
  • ½ tbsp ground black pepper
  • 1 tbsp grated parmesan cheese
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat oven to 375.
  2. In a skillet, brown ground beef.
  3. Add spaghetti sauce and cream to the ground beef and let simmer while you prep the remaining components.
  4. Cut off ends of squash and scoop out the seeds inside with a spoon.
  5. Cut the squash into ¼"-thick half-moon slices.
  6. In a small bowl, mix together ricotta, egg, onion salt and pepper.
  7. Layer as follows: little meat sauce, half the squash, half the ricotta, sprinkle of parmesan, ¼ cup mozzarella, half the remaining meat sauce, remainder of the squash, remainder of the ricotta, remainder of the meat sauce, and remaining mozzarella.
  8. Bake for 40 minutes.

squash lasagna nutrition

You’re going to need:

  • 1 lb ground beef
  • 24 oz spaghetti sauce
  • 3 tbsp heavy cream
  • 2 yellow squash
  • 7.5 oz ricotta cheese
  • 1 egg
  • 1/2 tbsp onion salt
  • 1/2 tbsp ground black pepper
  • 1 tbsp grated parmesan cheese
  • 2 cups shredded mozzarella cheese

 

Grease a baking dish and preheat your oven to 375 degrees.

Brown your ground beef in a skillet.

ground beef in skillet

Add spaghetti sauce and heavy cream and let it simmer on medium while you prep the remaining items. I use Ragu Mushroom and Green Pepper sauce because it’s my favorite.

ground beef and spaghetti sauce

The cream sort of cooks out and makes the sauce really rich. I do this a lot when I make Indian sauces and it just makes them really velvety without drastically changing the flavor.

ground beef, spaghetti sauce and heavy cream

Get your squash out. I had a lone zucchini languishing in the fridge, so I threw it in as well.

yellow squash and zucchini

Cut off the ends and scoop out the inner seeds with a spoon. This is what will really cut down on the wateriness while the lasagna bakes. If you have time, you could also choose to grill the squash instead to get rid of moisture.

de-seeding yellow squash

Cut the veggies into 1/4″ thick half-moon slices.

sliced yellow squash and zucchini

Mix together the ricotta, egg, onion salt and pepper.

ricotta mixture

Now you’re ready to assemble your lasagna.

lasagna ingredients

Layer the lasagna as follows:

A spoon of meat sauce to keep the veggies from sticking to the pan…

layer 1

1/2 the veggies…

layer 2

1/2 the ricotta mixture…

layer 3

a sprinkle of parmesan cheese and 1/4 cup of shredded mozzarella…

layer 4

1/2 the remaining meat sauce…

layer 5

the remainder of the veggies…

layer 6

the remainder of the ricotta mixure…

layer 6

the remainder of the meat sauce…

layer 8

and the remainder of the shredded mozzarella.

top layer

Bake for 40 minutes and enjoy a nice big bowl of meaty, veggie goodness!

yellow squash lasagna bowl

 

Vegan Kaleslaw

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Kaleslaw 04

My husband has recently started eating vegan and there isnt much overlap between what he eats and what I eat anymore. But this vegan kaleslaw is one dish that we both love. It’s super easy, tastes really healthy, and pairs well with so many things! It can easily be made non-Vegan by using regular mayonnaise and whole milk.

Vegan Kaleslaw
 
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Refreshing vegan "kaleslaw" that combines curly kale, red cabbage, and shredded carrots in a light, tangy dressing.
Author:
Serves: 4
Ingredients
  • 2 cups kale, chopped
  • 2 cups red cabbage, chopped
  • 1 carrot, shredded
  • 1 cup Vegan Mayonnaise (like Veganaise)
  • 2 tbsp white vinegar
  • ½ lemon, juiced
  • ¼ cup white sugar or Splenda
  • ¼ cup soy milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Combine kale, cabbage, and carrot in a large bowl.
  2. In a separate bowl, stir together vegan mayonnaise, white vinegar, lemon juice, white sugar, soy milk, garlic powder, onion powder, salt and pepper.
  3. Pour dressing over the kale mixture.
  4. Stir well and enjoy!

kaleslaw nutrition

In a large bowl, combine the chopped kale, chopped red cabbage and shredded carrot. Be sure to shred the carrot yourself instead of buying pre-shredded carrots. The dressing soaks into fresh carrots better.

kaleslaw raw ingredients

Combine the remaining ingedients in a small bowl. Don’t worry about smoothing out any lumps. The dressing will be somewhat thin. This gives the dish a refreshing taste and lets the bold flavors of the kale and cabbage really shine.

kaleslaw dressing

Pour the dressing over the kale mixture.

kaleslaw with dressing added

Stir and enjoy!

kaleslaw finished dish

This tastes sooo good and you can eat a ton of it and not feel weighed down. It goes well with other really strong flavors like grilled chicken, soy chorizo, and baked salmon. I wouldn’t eat this with something really mild like grilled tilapia or you won’t be able to taste it over the kale.

Because the kale and cabbage are so hardy, you dont have to worry about this wilting much in the fridge. Not that it will last that long in there anyway!

Meaty Baked Beans

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Meaty Baked Beans 5

The first time I made these beans was when my parents came to visit us when I was pregnant. It was the first time my husband Chris was going to cook something for my father and he was nervous. My father is not someone who will tell you something tastes good if he doesn’t enjoy it! His critiques have helped me to fine-tune my cooking skills from a young age, lol. Chris was making grilled chicken drumsticks and I made these beans. Both were a smash hit! We took a plate over to our neighbor and the very next time she spotted my husband, she shouted “THOSE BEANS!!!!” I made them for my sister and nephews as well to big applause. Maybe one day I can get Chris to share his technique for the chicken. Until then, we have… THE BEANS.

Meaty Baked Beans
 
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Canned baked beans get a tangy revamp with the addition of brown sugar, lots of meat, chili sauce and veggies.
Author:
Serves: 6
Ingredients
  • ½ lb ground beef
  • 1 green bell pepper, cut into chunks
  • 1 onion, cut into chunks
  • ½ pack bacon, cut into halves
  • 1 28-oz. cans Bush’s Baked Beans (1 brown sugar hickory flavor, 1 original flavor)
  • 1 bottle Heinz Chili Sauce
  • ½ cup brown sugar splenda (can substitute regular brown sugar if you like)
  • Salt and pepper
  • 1 tbsp oil
Instructions
  1. Sauté onion, bell pepper, ground beef and bacon in oil in a nonstick skillet until onion is translucent.
  2. Add beans, chili sauce, brown sugar splenda, salt and pepper and cook on medium low, stirring occasionally, for 1-2 hours.

 

  • ½ lb ground beef
  • 1 green bell pepper, cut into chunks
  • 1 onion, cut into chunks
  • ½ pack bacon, cut into halves
  • 1 28-oz. cans Bush’s Baked Beans (1 brown sugar hickory flavor, 1 original flavor)
  • 1 bottle Heinz Chili Sauce
  • ½ cup brown sugar splenda (can substitute regular brown sugar if you like)
  • Salt and pepper
  • 1 tbsp oil

Add the onion, bell pepper, ground beef and bacon to a nonstick skillet.

Meaty Baked Beans 1

Sauté them in a little oil until onion is translucent.

Meaty Baked Beans 2

Add beans, chili sauce, and brown sugar splenda.

Meaty Baked Beans 3

Cook on medium low, stirring occasionally, for 1-2 hours. Season to taste with salt and pepper.

Meaty Baked Beans 4

These go well with any grilled meat, like hot dogs (see above), pulled pork, or grilled drumsticks, and of course, they are also excellent all by themselves!

Olive and Tuna Rotini

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Olive and Tuna Rotini

My husband and I were laughing last night about how we used to complain about being stressed and busy. Now that we have a baby, we realize how much free time we used to have! So with even less time to get dinner on the table, I gravitate toward recipes that pack a lot of flavor in just a little bit of cooking time. This olive and tuna rotini is a little bit spicy, really bright from the lemony flavor, satisfyingly salty from the olives and a touch sweet from the marsala wine. It’s great for people who don’t like saucy pasta and can also be eaten cold from the fridge in the middle of the night. 🙂

Olive and Tuna Rotini
 
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Spicy olive and tuna rotini with fried capers, sweet marsala and a lemony vinaigrette.
Author:
Serves: 4
Ingredients
  • 16oz box of Rotini pasta
  • 4 tbsp olive oil
  • 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
  • 1 lemon, zested and juiced
  • 1 tbsp minced garlic
  • 1 tbsp crushed red pepper
  • ¼ cup capers
  • 5.75 oz jar of sliced green olives with pimentos, drained
  • ¼ cup marsala wine
Instructions
  1. Boil the pasta per package directions and drain.
  2. In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.
  3. Fry on high heat for 2-3 minutes, until fragrant.
  4. Lower heat to medium, add marsala wine and squeeze in lemon juice.
  5. Sauté for an additional 3 minutes.
  6. Serve over warm pasta.
Nutrition Information
Calories: 698 Fat: 23.6 Saturated fat: 3.8 Carbohydrates: 89.9 Sugar: 3.3 Sodium: 654 Fiber: 6.1 Protein: 32.6 Cholesterol: 20

 

Gather up:

  • 16oz box of Rotini pasta
  • 4 tbsp olive oil
  • 2 4.5 oz cans of tuna in oil (MUST BE IN OIL)
  • 1 lemon, zested and juiced
  • 1 tbsp minced garlic
  • 1 tbsp crushed red pepper
  • ¼ cup capers
  • 5.75 oz jar of sliced green olives with pimentos, drained
  • ¼ cup marsala wine

 

Boil the pasta per package directions and drain.

In a nonstick skillet, add olive oil, tuna with the oil from the can, lemon zest, garlic, red pepper, capers and olives and pimentos.

Olive and Tuna Rotini

Fry on high heat for 2-3 minutes, until fragrant.

Olive and Tuna Rotini

Lower heat to medium, add marsala wine and squeeze in lemon juice.

Olive and Tuna Rotini

Sauté for an additional 3 minutes.

Serve over warm pasta.

Olive and Tuna Rotini

Cauliflower Cheese

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cauliflower-cheese-9

I have been watching a lot of baby-led weaning videos for more ideas on what to feed my little girl. A British lady mentioned this dish and it sounded intriguing. She made hers as a soft puree, which didn’t appeal to me, so I roasted my broccoli and added an American spin to my cheese sauce.

5.0 from 1 reviews
Cauliflower Cheese
 
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Creamy, comforting cheese sauce baked onto peppery roasted cauliflower.
Author:
Serves: 4
Ingredients
  • 1 head of fresh cauliflower, cut into large florets
  • 2 tbsp oil
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp ground mustard
  • ¼ cup grated parmesan cheese
  • 1 tbsp cornstarch
  • 2 cups shredded cheese
  • 1 cup heavy cream
  • 1 cup water
  • 1 tbsp Frank’s Hot Sauce
Instructions
  1. Preheat oven to 425 degrees.
  2. On a foil-lined baking sheet, mix cauliflower, oil, garlic powder, black pepper, ground mustard and parmesan cheese until all of the cauliflower is well-coated.
  3. Roast for 20 minutes.
  4. In a small pot, add cornstarch, shredded cheese (I like to mix up the cornstarch and cheese as it helps distribute the cornstarch evenly), cream, water and hot sauce.
  5. Cook on medium high heat, stirring frequently, until cheese has melted and sauce has thickened, approximately 5 minutes.
  6. Place the roasted cauliflower in a greased casserole dish.
  7. Top with the cheese sauce.
  8. Bake for an additional 15 minutes, until the cheese is golden and bubbly.
Nutrition Information
Calories: 440 Fat: 37.6 Saturated fat: 19.8 Carbohydrates: 10.5 Sugar: 2.6 Sodium: 386 Fiber: 2.7 Protein: 17.2 Cholesterol: 100

 

Get together:

  • 1 head of fresh cauliflower, cut into large florets
  • 2 tbsp oil
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 tbsp ground mustard
  • ¼ cup grated parmesan cheese
  • 1 tbsp cornstarch
  • 2 cups shredded cheese
  • 1 cup heavy cream
  • 1 cup water
  • 1 tbsp Frank’s Hot Sauce

 

Preheat oven to 425 degrees.

On a foil-lined baking sheet, mix cauliflower, oil, garlic powder, black pepper, ground mustard and parmesan cheese until all of the cauliflower is well-coated.

cauliflower-cheese-1

Roast for 20 minutes.

In a small pot, add cornstarch, shredded cheese (I like to mix up the cornstarch and cheese as it helps distribute the cornstarch evenly)…

cauliflower-cheese-2

cream, water and hot sauce.

cauliflower-cheese-3

Cook on medium high heat, stirring frequently, until cheese has melted and sauce has thickened, approximately 5 minutes.

cauliflower-cheese-4

Place the roasted cauliflower in a greased casserole dish.

cauliflower-cheese-5

Top with the cheese sauce.

cauliflower-cheese-6

Bake for an additional 15 minutes, until the cheese is golden and bubbly.

cauliflower-cheese-7

It’s so creamy and warm and comforting. Roasting the cauliflower prevents it from tasting like a bowl of mush. You can eat it in a bowl all by itself, or serve it with something simple like browned ground beef or grilled drumsticks.

cauliflower-cheese-8

Spicy Peanut Butter Chicken

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spicy-peanut-butter-chicken

This is another super easy, unique recipe for a quick dinner. Because it cooks so quickly the chicken stays moist in the lovely creamy, nutty sauce. I like to serve this with crisp slices of cucumber to cool down the heat and provide a satisfying crunch. It’s a pleasing, unusual set of flavors and very craveable!

Spicy Peanut Butter Chicken
 
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Tender bites of chicken bathed in a spicy peanut butter sauce, on the table in just 15 minutes. Perfectly unique recipe for when you’re tired of the usual chicken.
Author:
Serves: 4
Ingredients
  • 2 lbs chicken tenderloins, cut into 2-inch cubes
  • ½ cup creamy peanut butter
  • 16 oz hot chunky salsa
  • 2 tbsp roasted red chili paste
  • ¼ cup soy sauce
  • 1 cup water
  • 2 tbsp sriracha
  • Juice of 1 large orange
Instructions
  1. Cut up the chicken into cubes.
  2. Add the remaining ingredients to the chicken in a large bowl.
  3. Stir to combine.
  4. Pour into a nonstick skillet and cook on medium high heat for 15 minutes, stirring frequently.
  5. Serve with thin slices of fresh cucumber.

Gather up:

  • 2 lbs chicken tenderloins, cut into 2-inch cubes
  • ½ cup creamy peanut butter
  • 16 oz hot chunky salsa
  • 2 tbsp roasted red chili paste
  • ¼ cup soy sauce
  • 1 cup water
  • 2 tbsp sriracha
  • Juice of 1 large orange

Cut up the chicken into cubes.

spicy-peanut-butter-chicken

Add the remaining ingredients to the chicken in a large bowl. I use Publix brand salsa because it’s cheap and all-natural, but you can use any salsa that is chucky and made with only fresh ingredients.

spicy-peanut-butter-chicken-2

Stir to combine.

spicy-peanut-butter-chicken-3

Pour into a nonstick skillet and cook on medium high heat for 15 minutes, stirring frequently.

Serve with thin slices of fresh cucumber.

spicy-peanut-butter-chicken-5

 

You could also use chicken breasts and put this in the crockpot for 3 hours on high or 6 hours on low and shred the chicken in the sauce. If you wanted a less spicy version, cut out the sriracha. You might be tempted to use mild salsa or cut out the chili paste as well, but don’t. You need a little bit of heat to cut through the strong peanut flavor.

Grilled Zucchini Lasagna

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I’ve seen a lot of recipes that sub in various ingredients for noodles in a typical lasagna recipe, and I think zucchini is probably the most popular. After trying a few versions, I came up with this one that addresses the problems I had with the rest. First, if you just use raw zucchini, your lasagna can become VERY watery as the zucchini cooks in the oven. Second, zucchini doesn’t slice like thin pasta, so if you layer it, you are more likely to end up with a giant mess instead of discrete pieces. My version has all the flavors of lasagna but without those pitfalls.

grilled-zucchini-lasagna-1

Grilled Zucchini Lasagna
 
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Comforting grilled zucchini lasagna with all the traditional flavors of lasagna. Not watery like other versions of zucchini lasagna. Perfect winter meal for curling up in front of the fireplace!
Author:
Serves: 6
Ingredients
  • 2 big zucchini or 3 small zucchini, cut in ¼ inch slice
  • Cooking oil spray
  • 1 lb ground beef
  • 1 tsp ground thyme
  • 2 tbsp red wine vinegar
  • 24 oz spaghetti sauce
  • 15 oz ricotta cheese
  • 1 egg
  • ¾ cup parmesan cheese
  • ½ cup each of shredded sharp cheddar and mozzarella cheese
Instructions
  1. Preheat oven to 375 degrees and spray a 9 x 13 inch baking dish with cooking spray.
  2. Cut off the ends and slice zucchini into thin slices.
  3. Spray a grill pan or other nonstick pan with cooking oil spray and grill zucchini in batches.
  4. Set zucchini aside.
  5. Brown ground beef and ground thyme.
  6. Add spaghetti sauce and red wine vinegar.
  7. Mix the ricotta, egg and parmesan cheese.
  8. Layer the lasagna as follows: A little bit of the meat sauce…All of the grilled zucchini slices…Half of the ricotta mixture…All of the remaining meat sauce…The remaining half of the ricotta mixture…The mozzarella and cheddar.
  9. Bake at 375 degrees for 45 minutes, uncovered.

 

Get together:

  • 2 big zucchini or 3 small zucchini, cut in ¼ inch slice
  • Cooking oil spray
  • 1 lb ground beef
  • 1 tsp ground thyme
  • 2 tbsp red wine vinegar
  • 24 oz spaghetti sauce
  • 15 oz ricotta cheese
  • 1 egg
  •  ¾ cup parmesan cheese
  • ½ cup each of shredded sharp cheddar and mozzarella cheese

 

Preheat oven to 375 degrees and spray a 9 x 13 inch baking dish with cooking spray.

Cut off the ends and slice zucchini into thin slices.

grilled-zucchini-lasagna-2

Spray a grill pan or other nonstick pan with cooking oil spray and grill zucchini in batches.

grilled-zucchini-lasagna-3

Set zucchini aside.

grilled-zucchini-lasagna-4

Brown ground beef and ground thyme.

grilled-zucchini-lasagna-5

Add spaghetti sauce and red wine vinegar.

grilled-zucchini-lasagna-6

This is one of my favorite cooking shortcuts. When you are using jarred sauce, add vinegar if you want a very savory sauce or add sugar if you want a sweet sauce. The addition of either one really elevates a jarred sauce into something that tastes homemade.

Mix the ricotta, egg and parmesan cheese.

grilled-zucchini-lasagna-7

Layer the lasagna as follows:

A little bit of the meat sauce…

grilled-zucchini-lasagna-8

All of the grilled zucchini slices…

grilled-zucchini-lasagna-9

Half of the ricotta mixture…

grilled-zucchini-lasagna-10

All of the remaining meat sauce…

grilled-zucchini-lasagna-11

The remaining half of the ricotta mixture…

grilled-zucchini-lasagna-12

And finally, the mozzarella and cheddar.

grilled-zucchini-lasagna-13

Bake at 375 degrees for 45 minutes, uncovered.

grilled-zucchini-lasagna-14

Serve.

grilled-zucchini-lasagna-15

Kale Pumpkin Sausage Soup

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kale-pumpkin-sausage-soup-1

Happy Halloween! I’m getting over a wicked cold, just started a new job, there’s been a big drop in the weather and my daughter has decided that she doesn’t need to take naps anymore! There’s nothing I want more than COMFORT FOOD!! This Kale Pumpkin Sausage Soup is really easy, really hearty and takes almost no time. If you don’t like spicy food, swap out the hot Italian sausage for mild/sweet Italian sausage. Whichever you decide to use, RUN to make this soup! It’s so comfortingly creamy while not being too thick, the kale gives it a nice bite and the sausage gives so much flavor to the broth.

Kale Pumpkin Sausage Soup
 
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Creamy kale pumpkin sausage soup that is low carb and perfect comfort food for chilly weekday evenings.
Author:
Serves: 4
Ingredients
  • 1.25 lb hot Italian sausage links
  • ½ Vidalia onion, diced
  • 1 tbsp garlic, minced
  • 8 oz whole baby bella mushrooms, chopped
  • 2 cups kale, chopped
  • 1 tbsp Italian Seasoning
  • 4 tbsp butter
  • 15 oz can of pumpkin puree (NOT pumpkin pie filling)
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
Instructions
  1. Remove sausage from casing and chop up onion, garlic, mushroom and kale.
  2. Add ingredients to a deep soup pot with butter and Italian Seasoning.
  3. Cook on medium high heat until sausage is browned, approximately 10 minutes, stirring frequently to break up the sausage.
  4. Add pumpkin puree, chicken broth and heavy whipping cream and cook for an additional 10 minutes for the flavors to meld.
Nutrition Information
Calories: 800 Fat: 64.6 Saturated fat: 27.7 Trans fat: 0.3 Carbohydrates: 18.7 Sugar: 5.9 Sodium: 1942 Fiber: 4.8 Protein: 37 Cholesterol: 191

 

Gather up:

  • 1.25 lb hot Italian sausage links
  • ½ Vidalia onion, diced
  • 1 tbsp garlic, minced
  • 8 oz whole baby bella mushrooms, chopped
  • 2 cups kale, chopped
  • 1 tbsp Italian Seasoning
  • 4 tbsp butter
  • 15 oz can of pumpkin puree (NOT pumpkin pie filling)
  • 4 cups chicken broth
  • 1 cup heavy whipping cream

Remove sausage from casing and chop up onion, garlic, mushroom and kale.

kale-pumpkin-sausage-soup-3

Add ingredients to a deep soup pot with Italian Seasoning and butter.

Cook on medium high heat until sausage is browned, approximately 10 minutes, stirring frequently to break up the sausage.

kale-pumpkin-sausage-soup-4

Add pumpkin puree, chicken broth and heavy whipping cream and cook for an additional 10 minutes for the flavors to meld.

kale-pumpkin-sausage-soup-5

I like to serve this with a little shredded parmesan cheese on top.

kale-pumpkin-sausage-soup-2

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I post new recipes HERE at least every Monday morning. Catch up with me on FACEBOOK for cooking tips and behind-the-scenes pictures. Follow me on INSTAGRAM to see what I'm eating/drinking that day. Check out my PINTEREST page for more recipes from around the internet and to catch a glimpse of what else I enjoy when I'm not cooking. I'm an avid RSS fan, so feel free to follow the site in your reader and don't forget to come back and comment if you see something you like! :-)