Sausage Pizza Soup

We've been buried under snow for what seems like forever! It's been the perfect weather for making soups, chili and stews...oh and lots of baking.

1/2 lb italian turkey sausage, casing removed

1 medium zucchini, sliced

1 cup sliced mushrooms

1 can (14.5 oz) diced tomatoes

1 cup water

1 cup reduced-sodium chicken broth

1 tsp dried basil

1/4 tsp black pepper

In a large saucepan, cook the sausage, zucchini, mushrooms and onions over medium heat until the meat is no longer pink; drain. Add the tomatoes, water, broth, basil and pepper. Bring to a boil.

Reduce heat and simmer uncovered for 15 minutes. Sprinkle with fresh basil and red pepper flakes if desired.

Recipe from February/March 2010 Taste of Home Healthy Cooking Magazine

Chicken Orzo Skillet

After going through the stacks and stacks of recipes, I found this recipe. My daughter has been a little picky lately, but she gobbled this up and didn't blink twice about all the "green stuff" in it. Overall it was a great pick and will be added to my make again list.

1 lb boneless, skinless chicken breast, diced

1 small onion, chopped

1 Tbsp olive oil

1 garlic clove, minced

1 can (14.5 oz) diced tomatoes, undrained

1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup reduced sodium chicken broth

3/4 cup uncooked orzo pasta

1 tsp Italian seasoning

1/8 tsp crushed red pepper flakes (optional)

1/4 cup grated parmesan cheese (optional)

In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic and cook for an additional minute.

Stir in the tomatoes, spinach, broth, orzo, italian seasoning and red pepper flakes if desired. Bring to a boil, reduce heat. Cover and simmer for 15 -20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired.

Recipe from: Taste of Home Magazine

Slow Cooker Cranberry Pork

I didn't do much cooking last week and wanted to get back into the swing of things and also back to meal planning. My friend Katie shared this recipe on our mom's board recipe swap and it was so good. My husband was a little skeptical about the ingredients but it was so good! It would be a perfect alternative for a christmas ham.

3 lbs boneless pork shoulder

1 can whole berry cranberry sauce

1/3 cup french/catalina dressing

1 medium onion, sliced

In a medium bowl, combine the cranberry sauce, dressing and onions. Mix well. In a slow cooker, add the pork. Season with salt and pepper. Pour the dressing over the pork and cook on low for 6 to 8 hours. Enjoy!

Recipe originally from Allrecipes.com

Valentine's Day Popcorn

I wanted to make a treat for my daughter to pass out for Valentine’s day and after many hours debating what to make, I finally decided on mother goose popcorn. I had never heard of mother goose popcorn before, but it’s a very easy recipe and tastes pretty good (well according to my almost 3 year old daughter – I’m not a fan of popcorn in general).

1 cup sugar
3 Tbsp water
6 Tbsp butter
3 tsp vanilla
Food coloring - any color you want
Popcorn (I used 3 bags of natural microwavable popcorn)

Cook popcorn according to the package. Dump into a large bowl and remove any kernels that did not pop.

In a small saucepan, combine the sugar, water, butter, vanilla and food coloring. Bring to a boil. Pour over popcorn and stir well until coated.

Empty bowl into a parchment-paper lined baking sheet and let dry.

Recipe from Your Homebased Mom

Egg and Cheese Breakfast Turnovers

I love breakfast lean pockets but I know they're so bad for you so when I saw this recipe in the January/February 2010 Clean Eating magazine, I knew I had a great substitute. I didn't follow the recipe exactly, but they came out great and will be the perfect breakfast for work.

1/2 cup scallions, chopped

1 clove garlic, minced

1/2 cup red pepper, diced

1/2 cup mushrooms, sliced

1 Tbsp extra-virgin olive oil, divided

2 eggs

6 egg whites

1/2 tsp ground black pepper

1/8 tsp dried thyme
1/4 tsp dried parsley
1/4 cup whole wheat flour

16oz pkg pre-made whole-wheat pizza dough

6 - 1 oz slices reduce fat swiss cheese

Preheat oven to 400 degrees. In a medium non-stick skillet, saute scallion, garlic, red peppers and mushrooms in 1 tsp oil for 5 minutes over medium-high heat. While sauteing, whisk together eggs, egg whites, black pepper, thyme, parsley in a bowl. Pour egg mixture into skillet. Scramble with vegetables for about 3 to 5 minutes or until eggs are set and fluffy. Transfer to a medium bowl and let cool.

Dust a work surface and rolling pin with flour. Knead dough until it is in a tube-like shape about 6 inches long. Divide dough into 6 sections by cutting with a knife. Roll out each section into a circle and place circles onto a foil lined baking sheet.

To assemble, layer the following ingredients: 1/2 slice cheese, 1/3 cup egg-veggie mixture and other 1/2 slice of cheese. Fold dough over to make a half-moon shape, pinch sides together with water to stick. Brush outer dough with remaining oil. Bake for 20 - 25 minutes until dough is golden and feels crusty to touch. Let cool for 5 minutes for dough and contents to set.

Let turnovers cool, wrap in aluminum foil or freezer-safe plastic wrap and freeze for up to 2 months. To enjoy, defrost overnight in refrigerator. Reheat in microwave on high for 1 to 2 minute or in oven at 375 degress for 15 - 20 minutes.

Parmesan-Crusted Chicken Tenders

I've been eyeing up this recipe in Quick Fix Meals by Robin Miller for awhile now and I finally had all the ingredients to make it. I wish I would have made it sooner! The chicken is so tender and moist.

1 Tbsp all-purpose flour

3/4 tsp salt, divided

3/4 tsp black pepper, divided

2 chicken breasts, cut into tenders

2 large eggs, lightly beaten

1 Tbsp water

1/3 cup grated Parmesan cheese, fresh grated

1/4 cup quick cooking oats

1 tsp garlic powder

1/2 tsp each dried thyme and oregano

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray and set aside.

In a shallow dish, combine the flour and 1/2 tsp each of the salt and pepper. Add the chicken to the mixture and turn to coat evenly and completely.

Whisk together the eggs and water in a seperate shallow dish.

In a third shallow dish or plast bag, combine the parmesan, oats, garlic powder, herbs, salt and pepper.

Dip the flour coated chicken into the eggs, then transfer to the parmesan mixture. Turn until well coated. Place on prepared baking sheet.

Spray the tops with cooking spray and bake until crust is golden brown and chicken is cooked through, about 20-25 minutes.

Grilled Tilapia with Pineapple Salsa

I'm trying to add more fish to our meal plans and this is one of my new favorite recipes.

Pineapple Salsa

1/2 medium pineapple or canned pineapple slices

1/4 small red onion, chopped

1 serrano pepper, chopped

2 Tbsp chopped fresh parsley

1/2 tsp salt

lime

Tilapia

1 packet taco seasoning mix

3 Tbsp olive oil

4 boneless, skinless tilapia fillets

Heat a grill pan over medium-high heat for 5 minutes. Pat dry pineapple slices if using canned. If using fresh pineapple, slice each piece lengthwise into three strips. Arrange pineapple in a single layer in the grill pan. Cook for 2 - 3 minutes on each side or until grill marks appear. Remove and set aside.

In a small bowl, combine the chopped onion, serrano pepper, parsley and salt. Zest line to measure 1 tsp. Juice lime to measure 1 Tbsp. Add both to bowl and set aside.

Whisk taco seasoning mix and oil in a large mixing bowl. Add tilapia, turn to coat. Place two fillets in grill pan and cook 2 minutes or until grill marks appear. Turn tilapia over and cook for an additional 2 minutes or until fish flakes easily with a fork. Remove from pan. Wipe out pan and repeat with remaining fillets.

As the tilapia is cooking, chop pineapple and add to onion mixture, mix well. To serve, top tilapia with pineapple salsa.

Adapted slightly from Pampered Chef's 29 Minutes to Dinner cookbook