Recipes

I really like to cook.  Really.  I just never seem to have time to.

But when I do cook… I take lots of photos.

Here’s a few of my favorite recipes and pretty color photos to inspire you to want to make them!

Zucchini and Italian Sausage Soup

Ingredients:
4 cups zucchini, chopped
2 green bell peppers, chopped
1 yellow onion, chopped
2 cups green beans, cut
2 cloves garlic, crushed
1 large can diced tomatoes (no salt added, make sure no sugar added!)
46 oz. bottle of V8 (or similar product, I like Trader Joe’s version, again make sure no sugar added!)
Italian Seasoning, to taste
1 lb. ground Italian Sausage

Brown the ground sausage in a large soup pot.  Drain excess grease.  Add remaining ingredients, bring to boil. Reduce heat to medium-low, let simmer for 2-3 hours or until all vegetables are tender.  Feel free to experiment with whatever vegetables you have on hand!

Asian Chicken Salad

Ingredients:
2 large chicken breasts, cooked and cubed
1 bag cole slaw
1 cup shredded carrots
1 cup of fresh bean shoots
1 cup snap peas (broken in half)
1 can water chestnuts
1 head broccoli, chopped
1 red bell pepper, chopped
1/2 cup toasted almonds
Chow Mein or Rice noodles (optional)
Dressing of choice (I used ginger sesame)

Throw it all in a bowl and enjoy!

Bacon Roasted Brussel Sprouts

Ingredients:
3 pounds brussel sprouts, halved
1 package bacon (I like thick cut) cut into 1″ pieces
2 shallots, diced
1/4 cup balsamic vinegar
salt & pepper, to taste

Cook the bacon in a large skillet until crisp. Add the shallots and cook 1-2 minutes. Add brussel sprouts and let cook until they begin to soften. Add balsamic, salt, and pepper and allow to cook another 4-5 minutes. Remove from heat, spread on cookie sheet and roast in oven until you get too hungry to wait any longer (I think mine sat in the oven at 250 for about an hour while I was at church… you could probably turn up the heat and get ’em done faster!)

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