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Macaroni and Cauliflower Cheese Bake (Jamie’s Food Revolution) This was ok but the kids didn’t like the cheese sauce with the Parmesan so next time I’ll make it full cheddar. *new*
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Zuppa Toscana (not even sure where I got my original recipe for this Olive Garden clasic, recipe for how I make it at the bottom of the post)
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Breakfast for dinner pancakes or muffins, eggs of choice (scrambled or omelet) and bacon (looking for a pancake or muffin recipe I want to try this week will post when I find one that I have the ingredients for)
I’m trying to post more so I plan on coming back and posting pictures and recipes as I make them. My husband always jokes when I ask if he liked what I made because he says I won’t make it again since I always have new meals we’re trying with few favorites in between. If you want to check out more menu plans check out
Orgjunkie!
Zuppa Toscana
- 1 lb italian sausage ( I use turkey or chicken italian sausage)
- 4-6 bacon, cut into 1/2” slices (can use turkey bacon but I prefer the good stuff)
- 1 onion, chopped
- 3-4 garlic cloves, minced
- 1/2-1 tsp red pepper flakes
- 10 cups chicken stock
- 2-3 potatoes, cut in half lengthwise and slice into 1/4”-1/2” pieces
- 1 cup cream (I use whatever I have on hand, cream, half n half or milk. I do prefer cream or half n half)
- 1 bunch of Kale, cut or tore into pieces
Brown crumbled italian sausage, drain and set aside. Cook bacon, be sure not to crisp, drain and set aside. Cook onion in a little olive oil until translucent, 5-10 mins, then add garlic and red pepper flakes until fragrant. Add chicken stock, sausage, bacon, and potatoes, cook until potatoes are tender. Then add cream, simmer for 5 mins. Add kale and simmer a few minutes longer. Salt and Pepper to taste.
I know these aren’t the best instructions but I’m a cook by taste type of person and it really just comes together.
