Spicy Italian Noodle soup

 1 lb sausage (spicy or regular Jimmy Dean) 

1 onion (small -chopped) 

4 garlic cloves or 1.5 T garlic 

1 can 14 oz Italian stewed tomatoes 

8 cups of chicken broth 

8 oz ditlini noodles 

1/4 -1/2 c cream 

4 oz cream cheese (half a block) 

2 cups baby spinach 

Parmesan cheese for topping 

Spices to add for taste: (I sprinkle)  onion powder, garlic salt, Italian seasoning, cayenne pepper, red pepper flakes, salt and pepper to sausage 

Directions: brown sausage with chopped onions, when it’s close to be done add garlic  stir until sautéed 

then turn down heat to simmer and add in stewed tomatoes and chicken broth and noodles, cook until noodles are al dente  

Then add cream and cream cheese and spinach 

Serve with Parmesan cheese on top 

Homemade Fudge

 Homemade fudge for ice cream:

1 c. Heavy whipping cream

2 c. Marshmallows

4 tbsp. Butter 

1 tsp. Vanilla

2 1/2 c. Chocolate chips 

Heat all ingredients over low/medium heat until melted and combined.

Don’t let it boil.

Store in fridge and reheat as needed (sometimes I’ll add a little milk to thin it if reheating)

BAKED BEANS

 4 cans Pork-n-beans

1 3/4 c ketchup

1 onion

1 green pepper- diced

1 lb sausage (I like hot)

1.5 T vinegar

1 c brown sugar

Brown Sausage with onions and green peppers. Add rest of ingredients. Bring to a boil, reduce heat and simmer. Stir occasionally 

Spicy Ranch

• 1 pint Schepps 1% Buttermilk
• 16 oz Light Sour Cream
• 2 cups Light Mayonnaise
• 1 ea Hidden Valley Ranch Packet
• 1 tsp Black Pepper
• 1 tsp Minced Garlic (1 Clove)
• 7 oz Herdez Salsa Verde
• 12 oz La Costeña Green Pickled Jalapeño Peppers (Use jalapeños and juice only)
• 1⁄2 bunch Green Onions (Hearts only)
• 1⁄2 bunch Cilantro (Stem and all)

Directions

1. Mix minced garlic, salsa verde, jalapeños and juice, green onions, and cilantro in a chopper.
2. When these ingredients are finely mixed together, add in big bowl with the rest of the ingredients.
3. Chill over night, then enjoy!

Notes

Add enough butter mild for desired thickness

Lettuce wraps (cheesecake factory)

 Chicken: (1 package of tenderloins)  marinate for 30

1-14 oz can unsweetened coconut milk 

1/3 c fresh lime juice  (2-4 small limes) 

1 T olive oil

1 T dried cilantro 

1 tsp garlic powder 

1 tsp kosher salt 

1/2 tsp crushed red flakes 

Peanut sauce:

1/4 c peanut butter 

1 T and 1 tsp of sesame oil 

1/4 c soy sauce 

1/4 c lime juice (2-4 squeezed) 

1.5 tsp garlic powder 

1 T sriracha

1 T and 1 tsp Honey 

1/2 tsp kosher salt 

Lettuce wraps toppings: 

1 head butter lettuce 

Shredded carrots 

Fresh cilantro 

Sesame seeds 

Asian cucumber salad 

Asian cucumber salad 

3.5 c cucumbers (peeled and seeded and sliced thin) 

1 c red onion. Diced 

3/4 tsp salt 

1 tsp crushed red pepper 

1 tsp sesame oil 

1/4 c rice vinegar 

2 tsp sugar 

Sesame seeds 

Chicken Tortilla Soup slow cooker

 1 cup Pace picante sauce

2 (10.5 oz) cans of cream of chicken soup

1 can Rotel tomatoes and green chiles 

1 (15oz) can black beans, drained and rinsed 

1 (15oz)  can corn, drained 

1 tsp cumin 

1/4 tsp cayenne pepper 

4 c water 

Add a little chicken bouillon  

2 boneless skinless chicken breast or 4-5 tenders

Put in crock pot cover on low for 4 hours 

Use fork to shred chicken. 

Serve toppings: cilantro, avacado, cheese, sour cream, tortilla strips and olives 

Mango Cilantro Chicken Rice Bowls

 Chicken:  Marinate for 30 min to 1 hour 

Handful of cilantro 

2 limes (squeeze in)

1 T minced garlic 

1/3 c olive oil 

1/2 tsp cumin 

1 tsp salt 

1/4 tsp red pepper flakes  

Mango Salsa: 

2 mango’s chopped ( I used frozen) 

1 red pepper chopped  

1/2 red onion chopped 

Handful of cilantro 

1 lime squeeze 

2 avacados chopped 

Salt and Pepper to taste ( I used garlic salt, onion powder, and slap your momma instead  

*Serve over rice for bowls   

*also we added a little soy sauce