For all you haters who think soup isn’t a meal, wait till you try this one. It’s so filling I can guarantee you wont need anything else! There is a starch, a protein, some veggies, etc. Its a meal in a bowl so save your judgments for something else.
Yo on a real tip- grab a big soup pot/pan! Ideally, like a dutch oven type cookware move. Don’t pull a me and start in something too small for all the ingredients and have to transfer to a bigger item half way through. Its going to mess up your whole soup making mojo. Trust me.
Chop a medium to large yellow onion into small pieces
3 tbsp. of minced garlic
2 tbsp. of grated parmesan cheese
4 tbsp. of light cream
salt & pepper to taste
1 can of diced tomatoes
1 box of low sodium chicken broth
1 package of uncooked, raw, store bought cheese tortellini
1 bag of kale
1/2 bag of spinach
1 package (about 1-1.5 lbs.) of spicy Italian chicken sausage (remove meat from casing and create mini meatballs so they can cook evenly in the broth).
Anyway, once you have figured out your cooking vessel, sweat the onions and garlic with salt, pepper and some olive oil for about 10-15 min on high heat. Add the can of diced tomatoes (whole can, with liquid) and the chicken broth. Once the liquids are brought to a boil, reduce heat and add cheese & cream while stirring add in “meatballs”. Raise heat back to high to bring liquids to a boil again and add the greens. Simmer for 10-15 min (greens will be wilted and meat will be cooked) before adding the tortellini, let that cook for 5-7 min (once they rise to the top of the soup, cut the heat & serve).
Total cook time should be about 45 min, prep is very short max 5 min.You will have multiple meals out of this recipe so its worth the time.
In case you were wondering, yes, the pumpkin craze is still going strong and we’re here to help fuel it a little bit more. Because I’ve already dropped enough dinero on Starbucks Pumpkin Spice Latte’s and Dunkin’s Pumpkin Spice Coffee, I brought my addiction to my kitchen. (Plus, canned pumpkin was on sale. Don’t hate.)
I combined my pumpkin addiction to my crescent roll addiction and came up with the perfect fall combo.
1 can of crescent rolls (Pillsbury is the best, but for penny pinching, a generic brand is just fine)
1/2 can of pureed pumpkin
1/4 cup sugar
Dash of pumpkin spice
Preheat the oven to 380 degrees (or to roll instructions). Mix together the pumpkin, sugar, and spice until well blended. Unroll the rolls, spread on the pumpkin mixture, then re-roll in to crescent shapes. Bake for 15-20 minutes until golden brown.
They’re delicious hot or cold (I’ve actually been eating them for breakfast on my way out the door!). And they go great with my Pumpkin Spice Keurig cups. 🙂
One of my favorite restaurants serves these delicious rice bowls. Seeing that I’d probably look stalker-ish if I went there every day to get one, I recreated it for dinner. And as it turns out, it was really easy (but I mean, come on, would we ever post a super hard recipe?), and I learned how to make fried rice. We should all know how to make fried rice.
2 bags of white rice (I use the instant boil-in-a-bag kind)
1/4 cup soy sauce
1/3 cup peanut oil (or vegetable oil)
1 red pepper
1 medium yellow onion
1 chicken breast, diced
1 container of button mushrooms
Salt and pepper to taste
There’s a bit of prep before you begin to combine it together in a bowl. To start, boil the rice according to the box instructions (roughly 10 minutes). In two separate pans, cook the diced chicken and scramble the eggs. (Be careful not to over cook them though as they’ll continue to cook a little longer when combined with the other ingredients.) In a deep wok or skillet heat up the peanut oil over medium heat and add in the peppers, onions, and mushrooms.
Once the rice is done, dump it in to the wok with the vegetables and pour the soy sauce on top. Mix in the chicken and eggs and toss until fully combined. Serve in a big comfy bowl and enjoy!
As many of you know by now from this breakfast recipe, we’re not really morning people. We want the easiest, “throw-it-together” breakfasts. You can only have cereal so many mornings in a row. So what’s easier than mixing a couple ingredients and throwing it in the oven? I whipped up these puppies on a Sunday morning and was able to put them in the fridge and freezer for later in the week. They’re damn delish and travel easy.
*Makes 6 muffins
1/2 cup chopped spinach
1/2 cup chopped mushrooms
1/4 cup chopped onions
1/4 cup mozzarella cheese
2 tbsps milk
Preheat oven to 350 degrees and grease a muffin tin or use muffin cups. Mix all of the ingredients together and pour in to the tin. Cook for 20 minutes until the tops are slightly browned.
Because of you awesome followers we’re still cookin’ (pun intended). Listen, we started this blog as not only a pet project between two BFF’s, but as a creative outlet for our passion for food. And we can’t tell you how validating it is for us to know that you actually read our posts and follow what we have to say!
This last year we’ve had a blast coming up with new recipes, sharing a bit about our lives, and hearing from all of you. And it’s not going to end here! We’re looking forward to hearing more from all of you and your interesting recipes. #foodies4life
Please spread the love & get others to share in on the fun! We may be a year old now but we are still crawling, not walking! Let’s ramp up the fun and make the 2nd year even better. As always- send love, suggestions, comments to email@example.com or @damn_delish.
We love you more than a fat kid loves cake….well not really, maybe like icing, but not cake. mMm cake…must try more cake recipes. Ok, you get the point though, love of food, friends, & followers.