Tasty Tuesday – Hearty Italian Soup

Makes 12 cups

Time: Prep: 40 Minutes  Cooking: 2 Hours

Ingredients

1 (16-oz.) package mild Italian sausage
2 teaspoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48-oz.) container chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 teaspoon dried Italian seasoning
1 (5-oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved Parmesan cheese

Preparation

1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.

2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.

3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.

Serve with Cornbread and a salad for a yummy dinner on a cold winter night.  I am going to throw all the ingredients in the crock pot and let it cook while I am out and about.  Let me know if you try this and what you think….

Have a ThirtyOne-derful day!

 

 

Tasty Tuesday – Chicken Broccoli Quinoa Casserole

We all know that I am addicted to Quinoa… I now have hubby preferring it to rice which is AWESOME!  So, when I saw that this recipe was originally from Fit Men Cook, you know that I had to check it out…This chicken broccoli quinoa casserole is super easy & full of nutritional ingredients to help fuel your body and keep you staying energized, as well as feeling full.

Ingredients:

• 2 pounds of chicken {raw}
• 1.5 cups of greek yogurt {I use fage 0%}
• 2 cups of chicken broth
• 1/2 cup of reduced fat shredded mozzarella cheese
• 2 cups of cooked quinoa
• 1 jar of roasted red peppers {I used a 12 oz jar}
• 3 cups of broccoli, chopped
• 1/2 cup of white onion, diced
• 1/2 cup of panko bread crumbs
• 2 tbsp italian seasoning
• 1 tbsp oregano
• Salt, pepper, garlic powder to taste

Directions:

• Cook chicken breasts until done either boil or use leftover chicken. Shred cook chicken using 2 forks.
• Steam broccoli and onions, using rice cooker or over the stove.
• In a blender, pulse greek yogurt and roasted red peppers until smooth.
• Mix chicken, broccoli, onions, greek yogurt/roasted red peppers mixture, seasonings, quinoa, and 1/2 of the chicken broth in a bowl.
• Spray a large baking dish with coconut oil spray or another type of non-stick spray.
• Place mixture in the large baking dish.
• Top with panko bread crumbs, mozzarella cheese, and the other 1/2 of the chicken broth {this keeps the dish moist}.
• Stick in the oven for 20-25 minutes at 350 degrees.

Let me know if you end up trying this yummy chicken broccoli quinoa casserole!

Have a ThirtyOne-derful day!