Today I'm sharing one of my favorite slow cooker soup recipes. It was given to me by the mom of some former students who, very kindly, fed me one October evening when she heard my stomach growl over her daughter's piano playing. (that's not embarrassing at all!)
This recipe is my spin on the original based on our personal tastes. I've included the things I personally leave out at the end in case you do like mushrooms and cheese. :)
Slow Cooker Italian Sausage Soup
1 lb hot or mild Italian sausage, casings removed**
1 large onion, chopped
2 large carrots, peeled and chopped
4 cups low sodium chicken stock or broth
1/2 tsp dried Italian herb seasoning
1/4 - 1/2 tsp salt
1/2 tsp pepper
8oz homemade tomato sauce (or 1 can)
1 can (19 oz) diced tomatoes, drained - reserve juices
1 medium zucchini, quartered lengthwise and sliced
1/4 cup fresh parsley, chopped
Grated Parmesan cheese (optional)
Cook sausage in a large nonstick skillet over medium-high heat, 8-10 minutes or until browned, stirring to break up the meat
Transfer to slow cooker with a slotted spoon
Add onion, carrots, broth, seasoning, salt, pepper, tomato sauce, tomatoes, and zucchini to slow cooker
Cover and cook on HIGH 3-4 hours or on LOW 6-10 hours, or until vegetables are tender
Add parsley to slow cooker and cook on HIGH for 15-20 minutes
Ladle into bowls and serve immediately
Optional, top with Parmesan and more fresh parsley
How are you doing? Hanging in there? I hope so!
This quarantine hasn't been easy for anyone I've spoken to in the last several weeks. The things that seem to be getting people through are family, music/the arts, and food - 3 of my favorite things! Which is why for today's Wonderful Wednesday post I'm sharing three of my go-to recipes.
These are easy, yummy, and healthy recipes that kids can help make...but only if you want them to :)
The recipes from each website are written pretty solidly, so I'll be providing a link to the original recipe and sharing my alterations for our personal household taste.
Slow Cooker Honey Garlic Chicken Thighs
This recipe comes from DamnDelicious.net.
We're not big green bean people in my house, so I add some extra carrots and potatoes to the recipe. I also reduce the amount of honey and soy sauce to 1/3 cup and add some ginger and 1/2 cup of ketchup to the sauce.
What I love most about this recipe is all of the optional changes that you make to the sauce.
Want it Spicy & Savory? Use the original sauce recipe with these modifications:
Looking for an Asiany Flair? Use this sauce instead:
You can even eliminate the veggies and use only chicken thighs! Use your imagination, it won't steer you wrong.
Sheet-Pan Pineapple & Shrimp Fajitas
This super yummy recipe is courtesy of CleanFoodCrush.com, which quickly becoming my go to website for new recipes.
We had this for dinner last night and I totally should have taken pictures. Alas, I didn't. My bad.
I only make a couple of changes to this recipe. Sometimes we like a little heat in our meals, so I add some red pepper flake or jalapeño or habanero peppers to the sheet-pan.
I also tried something new last night. Instead of having this as a fajita, I put it over shiritaki noodles. It adds a different texture more than anything. I would definitely try it again.
Deep Dark Chocolate Cookies
Okay, so maybe this isn't necessarily a healthy recipe, but what would a recipe post be without some dessert?
These cookies come from BonAppetit.com and with only 6 ingredients, they're perfect!
Seriously, I don't make any changes to this recipe.
So go make them. Right now!
You can thank me when you're face is covered in powdered sugar and you only have 3 cookies left 20 minutes after they come out of the oven. :)
Have you made any of these recipes before? I'd love to hear your thoughts!
Happy Wednesday, friends!