Monday, November 30, 2009

Tortellini and Sausage Soup

This is a very easy soup to make, perfect for a chilly fall evening. Enjoy!

  • 2 cans of low-sodium chicken broth
  • 1 lg can (or 2 regular sized cans) of diced tomatoes with oregano, basil, and garlic
  • 1 pkg of frozen cheese-filled tortellini
  • 1-2 links of Italian turkey sausage

Bring a medium pot of water to a boil and poach sausage links for approximately 15 minutes. Meanwhile, in a large pot combine chicken broth and tomatoes (I used a food processor to dice my tomatoes a little bit further). Slice poached sausage links and add to pot. Bring soup to a boil. Add tortellini and cook according to package directions. Turn heat down to low to simmer for about 5 minutes. Serve with crackers.

Tuesday, November 24, 2009

Easy Oreo Balls

This is a new recipe for me, although I've heard about them from several friends. Tastes just like cookies n' cream ice cream. Yum! I hope you enjoy!

  • 1 package of Oreos
  • 1 8 oz. package of fat-free cream cheese, softened
  • Bark chocolate coating (white chocolate or milk chocolate, does not matter)

Place 5 Oreos in a food processor and blend until finely ground. (If you do not have a food processor, you can place Oreos in a plastic band and crush them using a rolling pin). Set aside.

Place remaining Oreos in the food processor and blend until finely ground. Transfer to large bowl.

Mix Oreo crumbs and cream cheese until well blended. Roll 42 1-inch balls out of mixture and set aside.

Line a pan with wax paper. Melt approximately 4 cubes of bark in microwave for 30 second intervals until fully melted and creamy.

Drop Oreo balls one at a time into chocolate and roll around until covered. Use a fork or two spoons to retrieve balls from chocolate and allow excess to drip off. Place on wax paper and top with Oreo crumbs that were set aside.

Repeat process with all the Oreo balls and place in refrigerator to harden. Approx. 1 hour.


Monday, November 23, 2009

Focaccia Pie

I got this dish from Better Homes and Gardens from December 2009. I had all the ingredients ready except for the focaccia bread and asked Tim to pick it up for me. When he arrived with a different type of bread I thought I could make it work... not so much. So, needless to say, I made it without the main ingredient, and it did not look as appealing as the picture. It tasted great but definitely needs to be made with the focaccia bread. I hope you enjoy!

  • 3/4 cup oil-packed dried tomato halves with italian herbs (3 oz.)
  • 12-inch round flat-top rosemary or garlic focaccia bread
  • 8 oz. bulk Italian sausage
  • 1 4 oz. pkg baby spinach (4 cups)
  • 2 oz. goat cheese or feta cheese

Heat oven to 250 degrees. Drain tomatoes, reserving oil. Place focaccia on large baking sheet and brush with 2 tsps of oil. Cut in 8 wedges. Arrange wedges in circle. Place in oven to warm.

Meanwhile, in a 12-inch skillet cook sausage over medium-high heat, breaking up with a wooden spoon. Drain sausage in a colander, reserving 2 tsps drippings in skillet. Cook spinach in drippings just until wilted. Set oven to broil. Top warmed focaccia with cheese, dried tomatoes, sausage, and spinach. Broil, 3-5 minutes or until cheese is softened and toppings are heated through. Drizzle wedges with additional oil from tomatoes.

Each serving: 548 cal: 29 fat, 64 mg chol, 1,006 sodium, 55 g carb, 2 g fiber, 22 g protein.