Monday, July 20, 2015

Quick and Easy Tortellini Soup

I saw this adorable Nessie soup ladle on Pinterest when it was making the rounds a while back and knew I just had to order one.   It was on back order at the time I ordered it and was told it would be months before it would be back in stock but then I was surprised when it arrived after only a two week wait. It appears they have plenty in stock now.  I really love how cute and adorable this soup ladle is.  Here is a handy link if you are interested in purchasing one for yourself or for a cute gift.

 They also have one in a pretty green shown below that was not available when I ordered mine. 

Okay, so now on with the recipe for this delicious tortellini soup with sausage.   I usually substitute Italian chicken sausage  to make it healthier.  I also toss in some more spinach.  This one of those great hearty soup recipes that you can really add whatever you personal preferences are.  I love how quick and easy this is to throw together but yet it tastes like you worked all day.  Super yum!

1-16 ounce package sweet Italian Sausage
1 1/2 Tablespoon virgin olive oil
5 cloves garlic
1/2 cup white wine
3 (14 ounce) cans low fat, low sodium chicken broth
 18 ounce refrigerated cheese-filled tortellini
1 1/4 cup fresh chopped  tomatoes
1 cup fresh spinach leaves

1.  Heat Dutch oven with 1/2 tsp of oil to coat and saute sausage until browned and internal heat is 165 degrees. Remove from pan and slice into small pieces and set aside.
2 .Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3.  Return sauteed sausage pieces to the soup, cook for an additional 5 minutes.

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Tuesday, July 7, 2015

Green Beans with Cherry Tomatoes

Simple, easy and delicious!  A great way to use up fresh garden vegetables in the summer.  The fresh green beans and cherry tomatoes combine together to not only taste great but also looks beautiful.  The buttery garlic basil sauce tastes fantastic with the green bean and tomato mixture.  This healthy recipe is delicious and easy to make and pretty enough to serve to guests too!

  • 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
  • 1 1/2 cups water
  • 1/4 cup butter
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons chopped fresh basil
  • 2 cups cherry tomato halves
1.  Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2.  Melt butter in a skillet over medium heat. Stir in garlic, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Wednesday, July 1, 2015

Homemade Turkey Breakfast Sausage

Making breakfast sausage at home is very easy to do.  Once I made these I will never go back to buying it at the store.  Plus it is healthier than the store bought kind without any preservatives and less greasy than the pork sausage.   These are also low carb and a good source of protein.  These can be made up ahead of time and then frozen to be ready to cook in a hurry. 

Mix ground turkey, sage, salt, pepper, red pepper flakes and marjoram together into a bowl.

With your hands mix ingredients together and form into patties.

 Cook patties in a large skillet over medium high heat until no longer pink in the middle.

Calories  135kal,  Cholesterol 67 mg.,  Fiber .2g,  Sodium 517 mg.,  Carbohydrates .3 g,  Fat 6.9g, Protein 18g.  

  • 2 teaspoons dried sage
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon dried marjoram
  • 2 pounds ground turkey

  1.  Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey in a large bowl and mix the spice mixture into the turkey using your hands; form into patties.
  2. Cook patties in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).