Sausage/Tortellini Soup (Marci's)

(makes about 9 C.)

Combine in Crockpot on low for 4 hrs:
1 lb. Italian sausage
2 cloves minced garlic
1 C. sliced carrots
3 Tbsp. dried parsley
28 oz. stewed tomatoes
8 oz. tomato sauce
1/2 tsp. basil
1/2 tsp. oregano
6 C. beef broth
1/2 C water
1 diced green pepper

30 min. before serving, add:
1 Onion chopped
1 sliced zucchini
12 oz. bag of tortellini

Biscuits and Gravy

Biscuits (start these before the gravy; they take forever)

INGREDIENTS

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European style (I use normal, salted butter)
• 1 cup whole milk 

PREPARATION

1. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter, or butter knives.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball. Add a tad more milk to get the bits in the bottom if necessary.
2. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Sprinkle flour if needed. Fold it over and gently pat it down again. Repeat. Repeat multiple times because it makes the flakes. Cover the dough loosely with a kitchen towel or paper towel and allow it to rest for 30 minutes.
3. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Fold again if desired. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
4. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Gravy

1 pound bulk pork sausage

1/4 cup all-purpose flour

2 cups milk (2% or whole)

1-2 T. butter to thicken (eyeball it)

Kosher salt and black pepper to taste

Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin, or more butter or flour to thicken). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Spinach Fettucine

1lb. dried fettuccine
dash of olive oil
2 T. butter
3 garlic cloves, crushed
1 lb chopped spinach, thawed and well drained
1 1/4 c. light cream
pinch of fresh grated nutmeg
alt and freshly ground black pepper
2/3 c. fresh grated Parmesan cheese, plus extra to serve

Bring a large saucepan of water to boil, and add fettuccine with dash of olive oil. Cook about 8 minutes, stirring occasionally until tender. Drain and set aside, cover to keep warm.
Melt butter in large frying pan and sauté garlic for 1-2 mins, then add spinach. Cook over med. heat about 5 minutes until moisture evaporates, stirring frequently.
Add cream and nutmeg, season with salt and pepper. Toss in fettuccine and Parmesan, stir, cook for final minute.

4-6 servings

Smoothies

Peanut Butter Banana Smoothie

Frozen banana

Milk (or milk substitute)

Peanut butter

Chocolate syrup

Green Smoothie (Healthier) Version:

Frozen banana

Soymilk (or other milk option)

Peanut butter

Honey (a tablespoon or two - you don't have to measure, but don't overload it)

Spinach

Oats

Use the amounts you think you'll like! Blend it all together and enjoy :)

P.S. 

1)  It works with crunchy peanut butter or creamy - I only ever have crunchy on hand so that's what I use

2)  If it turns out too thick just add some more milk in

3)  It saves pretty well in the fridge; I put it in a mason jar and have the green one for breakfast for 4 or five days.  Just remember to shake it first!

Broccoli Apple Salad

Ingredients

• 4 cups fresh broccoli florets, (about 2 medium heads)
• ½ cup shredded carrots
• ¼ cup diced red onion
• 2 large apples, finely chopped (I used gala apples)
• ½ cup pecans, coarsely chopped
• ½ cup dried cranberries

Optional Creamy dressing ingredients:

• ½ cup lite mayonnaise
• ½ cup low fat greek yogurt
• 2 Tablespoons lemon juice
• 1 Tablespoon sugar
• ¼ teaspoon salt
• ⅛ teaspoon pepper

Serves 4-6

Instructions

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries.
The dressing is optional; use your own if you desire.

To make the dressing: Whisk together mayonnaise, greek yogurt, lemon juice, sugar, salt and pepper.  Add the dressing to the salad and toss to coat. Chill until ready to serve.

Source: http://therecipecritic.com/2015/01/broccoli-apple-salad/

Spicy Thai Peanut Noodles

Ingredients

• 12 oz spaghetti
• 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
• 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
• 1 cup matchstick carrots
• 3/4 cup chopped green onions
• 1/2 cup chopped cilantro 
• 1/2 cup lightly salted roasted peanuts, roughly chopped
• Sesame seeds, for garnish (optional)
Peanut Sauce
• 1/2 cup creamy peanut butter (crunchy works too - you're adding peanuts later anyways)
• 1/4 cup warm water
• 3 Tbsp soy sauce
• 2 Tbsp honey
• 2 Tbsp Sriracha (more or less to taste)
• 2 Tbsp fresh lime juice
• 1 1/2 Tbsp peeled and minced fresh ginger
• 1 Tbsp minced garlic
• 1 Tbsp sesame oil
• 
  

Serves 4ish

Directions

• Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
• Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.

Source: http://www.cookingclassy.com/2015/08/spicy-thai-peanut-noodles/

Pineapple Cashew Fried Rice

Serves anywhere from 2-6, depending on how you eat it

ingredients:

1 cup of brown jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water 

5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired

Directions:

*The directions don't have to be as hard as they make it sound, with all the putting in and taking out and such. Just make fried rice with those ingredients :P

In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe's brown jasmine rice. Let the rice completely cool. You can do this ahead of time!

In a large skillet or wok, melt 1 tablespoon of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden - about 5-6 minutes. Add to the bowl of veggies.

Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you'd like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want. 

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.

Reduce the heat to low and stir in soy sauce - if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!

Source: http://www.howsweeteats.com/2013/06/pineapple-cashew-fried-rice/