Week of Sept 6th, 2015

Sun - Balsalmic Chicken and Baby Spinach (Food Network)
Mon - Zuppa ("Sausage Soup")
Tue - Crunchy Chicken Tacos (Pampered Chef)
Wed - Chicken Florentine Carbonara
Thur - Fried Rice with Dumplings
Fri - Grilled Burgers
Sat - 3 Bean Chili

Zuppa Tuscana

2 cups chopped kale
1 lb hot italian sausage
1 tbsp olive oil (if needed)
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
3 large baking potatoes, sliced
1 cups milk
1/2 cup heavy cream
3 tsp salt
1 tsp freshly ground pepper

In a large sauce pot, over medium heat cook sausage, chop into chunks. When no longer pink, remove meat but leave oil in pan.  Add garlic, and oil if there is less then 2 tbsp of fat in the pan. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. DO NOT DRAIN potato water.

When potatoes are almost done, add the kale and cook until kale and potatoes are tender. Stir in the milk and cream. Return sausage. Heat through. Serve immediately. (If left to simmer the potatoes will begin to turn into mush and disappear in the liquid.)

Veggie Fried Rice

Fried Rice without extra veggies

1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sesame oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.

Preparing frozen, premade dumplings made per package directions.

3 bean Chilli and Corn Bread
1 can kidney beans
1 can pinto beans
1 can black beans
1 cup beef chunks (leftover roast meat or browned hamburger)
1 16 oz can tomatoes and chili's
2 cans tomato sauce
1 bell pepper, chopped
3 cloves garlic, pressed
1 onion, chopped
1 tsp paprika
1 tbsp ground cumin

2 tbsp chili powder

1 tbsp cayenne

salt and pepper

3 cups water
1 package corn bread mix + ingredients to make (prepare according to package)

Chilli: in a large pot on the stove mix cans of beans, including the liquid, onion, bell pepper, beef and seasoning (expect salt). Bring to a boil. Lower heat to a simmer and simmer for at least 3 hours. Taste, add salt and pepper if needed. Optional toppings: fresh, chopped onions, cheddar cheese, sour cream. CROCKPOT: mix ingredients in the crockpot, set on high for 6 hours.