The ultimate in comfort foods...

Hello All,

I am so glad it’s almost fall break! My mom will come for the weekend which is always great. We’ve all had a bit of the crud. The girls and I have coughed for a full week. This week’s menu works well when you’re not feeling 100 percent.

Day 1 – Spaghetti Soup
This is a great compromise between really wanting soup and not wanting to do a long cooking meal. Its base is a jar of marinara which most of use keep in the pantry all the time.

2 T. Butter
2 T. Rosemary, chopped
1 jar pasta sauce
2 cups chicken stock
¾ cup cream or milk
1/3-1/2 box thin spaghetti, broken

Sauté the rosemary in butter in a medium sauce pan. Add pasta sauce, stock, and milk. Heat until lightly boiling. Add spaghetti and cook 8-10 minutes until pasta is cooked. Garnish with parmesan cheese.

Day 2 – Zin Zen Chicken
This is a great take-out like meal, especially if you are in the mood for Chinese. I used brown rice; I always do. It is really beautiful too.

http://www.rachaelrayshow.com/food/recipes/zin-zen-chicken/

Day 3 – Penne, Peas, and ‘Pinach
I created this recipe for all of you who say your kids won’t eat veggies. The girls loved it and so will yours.

1 box frozen spinach, thawed and drained
1 box frozen peas
1 cup chicken stock, plus more for thinning out sauce if needed
1 cup ricotta cheese
1 cup parmesan cheese
1 onion, diced
2 T. butter
10 oz. penne pasta

Boil water and cook pasta to package directions and reserve one cup of pasta water. In a large skillet, heat butter and sauté onions until tender. Add spinach, peas and stock. Cook for 4-5 until spinach is heated through. Remove from heat and add ricotta and parmesan. Use a potato masher or wooden spoon to combine all ingredients. Add pasta water or chicken stock to thin. Toss with pasta. Top with more parmesan if desired.

Day 4 – Baked Potato Soup
This is a Pampered Chef recipe that I love. It is as good or better than restaurant soup. To make it even easier, I used the chive cream cheese and omitted the green onions.

http://www.recipezaar.com/pered-chef-loaded-baked-potato-chowder-388089

Day 5 – All Weekend 5-bean Chili
This is my go-to, game day chili. I make a huge pot and eat it all weekend. I hope you love it as much as I do.

1.5 lb. ground beef
1 onion, diced
1 bell pepper
2 T. chili powder
3-4 T. ground cumin
1-2 tsp. cayenne pepper
2 T. garlic powder or 3 minced cloves of garlic
Salt and pepper to taste
1 eggplant, peeled and diced
1 can black beans, drained
1 can garbanzo beans, drained
1 can chili beans
1 can dark red kidney beans
1 can light red kidney beans
2 cans diced tomatoes

Brown beef, onion, and pepper in huge pot. Add spices and let cook until incorporated. Add the rest of ingredients and cook on high until all is heated through.

Day 6 – Chili Baked Potatoes
This is a great use of leftover chili. Bake potatoes in oven or in microwave. Top with chili, cheese, and sour cream.

Day 7 – Chili Mac
This is also great for cold nights. Cook one bow of macaroni noodles per directions. Drain and place in a casserole dish. Top with 3 cups of chili and a bag or shredded cheese. Bake at 350 for 20 minutes or until cheese is melted and chili is hot.

Dessert of the week – Berry Cream Pie
I came across this recipe and thought it sounded weird but I had everything on hand so I tried it. It is delicious. Vasek liked to eat it for breakfast.

1 cup sour cream
2 T. flour
¾ cup sugar
1 tsp. vanilla extract
¼ tsp. salt
1 egg, beaten
2-2 ½ cups frozen berries (I used blueberries.)
1 unbaked pie crust

Preheat oven to 400 degrees. Combine first six ingredients and beat until smooth. Put berries in pie crust and cover with sour cream mixture. Bake for 35 minutes. Allow to cool then chill until ready to eat.

Drink of the Week – Black Russian
This was my drink of choice in college. I still get a hankering for it every now and then.

1 shot Kahlua
2 shots vodka

Serve over ice. You can also make this in a tall glass with ice and fill to the top with diet cola. I don’t know if it has a name but it is so good.

I am perfecting a chicken sandwich recipe for next week. It is to die for!!!

With a cocktail in one hand,
Brooke

Are you ready for some football?!?

Hello All,

It’s been a busy couple of weeks for me and I know you are feeling it too. The good news is that fall is right around the corner. Coming with it is some downtime and football. This week’s menu is inspired by the last great veggies at the market or garden. Enjoy them while they’re cheap.

Day 1 – Meatless Monday Eggplant Lasagna
Not only is this meatless but almost carb-free. This is a real treat. To make it even easier, use marinara sauce.

http://www.realsimple.com/food-recipes/browse-all-recipes/eggplant-lasagna-herbed-ricotta-asiago-00000000019598/index.html

Day 2 – Green Pizza
Lydie loves green foods. She’ll tell you this is her favorite.

1 refrigerated pizza dough
3 cloves garlic, minced
1 cup ricotta cheese
½ cup parmesan cheese
1 box frozen spinach, thawed and drained
Salt and pepper
1 bag shredded mozzarella

Preheat oven. Rollout pizza dough and rub garlic on it. Mix ricotta, parm, spinach and salt and pepper to taste. Spread evenly on dough. Sprinkle cheese on top. Cook as directed on dough, about 20 minutes.

Day 3 – Fire Soup or Sopa de Polla Fuego
This is just like the chicken soup in my favorite Mexican restaurant. It’s super simple and tastes amazing. Splurge on the avocados; they really make the soup. I cook rice on the side and ½ cup to each bowl with the soup.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Mexican-Chicken-Lime-Soup

Day 4 – 5 Ingredient Turkey Lettuce Wraps
These easy wraps cook up in minutes and taste great. That’s a win-win kind of meal.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/take-five-ingredients-recipes/Teriyaki-Turkey-Lettuce-Wraps

Day 5 – Sausage, Eggplant, and Peppers with Potatoes
I came up with this because I had everything on hand. It would be great in a hoagie roll, over pasta, or with a package of instant mashed potatoes, like I made it.
1 package of sausages
1 eggplant, pealed and diced
1 large onion, sliced
2 bell peppers, sliced
1 jar marinara sauce
1 package of instant mashed potatoes, prepared as directions say

Cook sausages in a covered skillet with 1/3 cup of water for 10 minutes. Take top off and brown sausages on all sides and remove from pan. Add 3 T. olive oil to pan and add all the veggies. Cook until veggies are tender and browning. Add jar of marinara sauce and cook until heated through. Add sausages back to pan. Serve with potatoes.

Day 6 – Whole Wheat Banana Bread
I brought this to school last week and everyone raved. I make it on Sunday with bananas that are going bad and have it for breakfast all week.

2 cups whole wheat flour
1 cup sugar
2 tsp. baking powder
1 tsp. cinnamon
¼ tsp. ground nutmeg
¼ tsp. salt
2 medium mushy bananas, mashed up (about a cup)
2 eggs
1/3 cup olive oil (you could also use vegetable or canola)
¼ cup milk
1 tsp. vanilla extract
1 cup chopped nuts
½ cup semisweet chocolate chips or chopped chocolate bar

Preheat oven to 350. Line a 9x5 loaf pan with parchment paper.

Combine all wet ingredients in a large bowl. Add dry ingredients and mix until just combined. Stir in nuts and chocolate if desired.

Bake for 50-60 minutes until toothpick inserted comes out clean.

Day 7- Leftovers
You have plenty left in your fridge. Take the night off to enjoy the leftovers.

Drink of the Week – Basil-Lemon Gimlets
I have some basil I need to use up before the first real cool snap. This is how I plan to do it.

16 fresh basil leaves
4 tablespoons simple syrup or water with 4 spenda packets to cut down on the carbs
10 ounces vodka
Juice of 1 lemon
8 ice cubes
In a cocktail shaker, muddle 8 of the basil leaves with 2 tablespoons of the simple syrup. Add 5 ounces of the vodka, half of the lemon juice and 4 ice cubes and shake well. Strain into 2 martini glasses and repeat with the remaining ingredients.

With football fantasies and cool breezes,
Brooke