Category: Healthy Eating

I got this recipe from my friend Theresa years ago.  It's pretty much the perfect meal that my family loves.  It's a go to meal to take to those who are sick or need comfort food.

Italian Sausage Tortellini Soup   

1lb Sweet Italian Sausage

1 C Chopped Onion

2 LG Garlic cloves

5C Chicken Stock

I can Stewed Tomatoes

1 15oz can Tomato Sauce

1 LG Zucchini Sliced

1 LG Carrot Sliced

1 Med Green or Red Bell Peper Diced

1/2 C Dry Red Wine

2 T Dried Basil    2 T Dried Oregano 

8-10 oz Cheese Tortellini  

For Gluten Free substitute Tortellini for Quinoa Harvest Penne Gluten Free Pasta

Saute Sausage in soup pot over medium heat, cook through.  Crumble w/back of spoon, about 10 minutes.  Using a slotted spoon, transfer sausage to a large bowl.

Keep 1T of drippings.  Add onion and garlic and saute for 5 minutes.

Return sausage.  Add stock, tomatoes, wine, basil & oregano.  Simmer until veggies are tender ( about 40 minutes)  Can be prepared 2 days ahead. 

Bring soup to boil, add tortellini and cook about 8 minutes.

Season with salt and pepper and Sprinkle with Parmesean.

Great Leftovers!  Enjoy

Category: Healthy Eating

Butternut Squash White Bean Soup

Crumbled bacon & toasted pumpkin seeds add a salty crunch 

Easy Squash Peeling-Use a potato peeler on the uncut squash. The first pass will leave the flesh yellow. The second pass with the peeler will make it the deep orange color. Cut off top and bottom and cut down the middle, length ways. Scoop out the guts.

• 5 bacon slices
• 1 cup chopped onion
• 2 tablespoons unsalted butter
• 3 garlic gloves minced or prepared garlic
• 3 pounds butternut squash, peeled, seeded, and cut into 1-1/2-inch chunks
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon dried thyme or 2 sprigs fresh thyme
• 1/2 cup heavy cream
• 1 can Great Northern beans, rinsed and drained
• 3 tablespoons pumpkin seed kernals

1. Cook bacon over medium heat until crisp, crumble the bacon and set aside.

2. Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, and thyme. Bring to a simmer, cover, and cook until the squash is tender, 20 to 25 minutes.

3. Remove the thyme sprigs and puree the soup in batches in a blender (or food processor) until smooth.

4. Return the pureed soup to the pot. Stir in the cream and white beans. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving.

Sprinkle individual servings with bacon and pumpkin seeds. so good I can eat the whole thing.

Category: Healthy Eating

If you are active and always on the go, Healthy Snacking is a great way to fill in the blanks between breakfast, lunch and dinner. Fruits and vegetables are always the smartest snacks: apple, orange, pear, cantaloupe, watermelon, strawberries, carrots, celery and sliced bell peppers. Keep in mind, if snacking is done right, it can maintain blood sugar levels and boost your metabolism. Try having these snacks on hand.  They pack 100-200 calories with protein, carbohydrates and provide an excellent source of nutrients.

Peanut Butter       Fig Cookies         Bananas             Baby Bels

Dried-Fruit          Pretzels ( gluten free)                      Balance Bars

Gluten Free Crackers

Category: Healthy Eating

I've always been a huge fan of  energy snacks , especially when you are on the go and need a quick pick me up or in some cases a full meal replacement.  I've discovered a few great ones that raise the bar on taste while keeping nutrition high and calories low.