Lasagna Soup

2 tsp. olive oil

1 1/2 lbs Italian sausage

3 c chopped onions (I just use one whole onion)

4 garlic cloves, minced

2 tsp dried oregano

1/2 tsp crushed red pepper flakes

2 T. tomato paste

1 28 oz. can fire roasted diced tomatoes

2 bay leaves

6 c chicken stock

8 oz mafalda or fusili pasta

1/2 c finely chopped fresh basil leaves

salt and freshly ground pepper, to taste

for the cheesy yum: 8 oz ricotta (we used cottage cheese)

1/2 c grated Parmesan cheese

1/4 tsp salt

pinch of freshly ground pepper

2 c shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces and brown for about 5 min. Add onions and cook until softened, about 6 min. Add garlic, oregano, and red pepper flakes. Cook for 1 min. Add tomato paste and stir well to incorporate. Cook for 3 to 4 min. or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 min. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Balsamic Glazed Pork Loin - melskitchencafe

2lb boneless pork loin roast, trimmed of large fat pockets
1 tsp ground sage
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze:
1/2 cup brown sugar, light or dark
1 tbsp cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tbsp soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. ub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Cider Roasted Pork Loin

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 bay leaf
2lb boneless pork loin, trimmed
2 cups apple cider
1 1/2 tsp chopped fresh rosemary
1 1/2 tsp chopped fresh sage
1/8 tsp ground black pepper

Combine the fist 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat and cool. Pour brine into a ziplock bag and add pork. Refrigerate 8 hours or overnight.
Preheat oven to 350.
Bring 2 cups of cider to a boil in a small saucepan over medium high heat. Cook until cider has thickened and reduced to 1/4 cup (20 mins) Set aside.
Remove pork from bag; discard brine. Place pork on rack of a broiler an coated wit cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and pepper; sprinklw evenly over pork. Bake at 350 for 1 hour basting twice with cider reduction during final 20 mins of cooking. Remove from oven; baste with remaining cider reduction. Let stand for 10 mins before slicing.

Creamy Chicken Enchiladas

1 pkg tortillas
4 chicken breasts
8 oz cream cheese
1 pt whipping cream
1/4 tsp chili powder
salt and pepper to taste
Mozzarella cheese

Preheat oven to 350. Cook chicken in boiling water until done. Shred chicken and mix with cream cheese, salt and pepper. Put mixture inside of tortillas. Mix chili powder and whipping cream and pour over tortillas. Sprinkle cheese over top and let them cook until golden brown.

Another recipe from recipe club. A different version of enchiladas. They were white so the girl that brought them said her kids love them because they don't look gross. Her husband likes to add salsa to the top.

Tortilla Soup

2 cans chicken (12.5oz), drained1 can stewed tomatoes, undrained
2 cans chicken broth (14oz cans)
2 Tbsp canned green chilies
1 onion, chopped
1 can black beans, drained
avocado
shredded cheese
tortilla strips

Saute onion and chilies in 1 Tbsp oil. Cook until soft. Add tomatoes, chicken broth and salt. Bing to a boil, then reduce heat. Simmer 1 minutes. Add chicken. Cook until heated through.
Serve with avocados, shredded cheese and tortilla strips, lime and cilantro optional.

This was a recipe from recipe group last night. The flavor was really good and someone pointed out that it would be a great recipe for your food storage.

Dirty Rice

5 cups celery1 lb sausage
1 onion
1 green pepper
2 envelopes Lipton noodle soup
3 1/2 cups water
1 cup rice (not instant)

Preheat oven to 350. Brown the sausage. Mix the soup and water together and boil for 7 minutes. Remove the sausage and put uncooked rice into grease for a few minutes. Add everything together in a baking dish. Bake at 350 for 1 1/2 hours. I usually stir half way through.
This is Ryan's Grandma Shirley's recipe. We always have it at Thanksgiving. So yummy!