I thought I would share some of my favorite recipes from the last few weeks…

Rachael Ray’s Spaghetti and Meatball Stoup-so tasty, and so easy! The only thing I don’t do is add the bay leaf, since I never have it on hand…this recipe makes the BEST meatballs!

3 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
4 cloves garlic, choppedStoup
1 bay leaf, fresh or dried
1 large onion, chopped
3 carrots, chopped
1 15-ounce can tomato sauce
1 28-ounce can crushed tomatoes
1 quart chicken stock
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce (eyeball it)
A generous handful of flat-leaf parsley, finely chopped
1 egg
1/2 cup Italian bread crumbs
1/2 cup grated Parmigiano Reggiano cheese, a generous handful, plus some for passing at table
Salt and pepper
1/2-3/4 pound spaghetti, broken into thirds – depending on how “noodle-y” you like it


Heat a soup pot over medium-high heat. Add the EVOO, garlic, bay leaf, onion and carrots and sauté 5 minutes or until softened. Season with a little salt and pepper then add the tomato sauce, crushed tomatoes and chicken stock. Cover pot and bring to a boil.      

Place the beef in a bowl and add the Worcestershire sauce, parsley, egg, bread crumbs, cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the soup pot. (“If you’re cooking with kids, ask them to help you roll the meatballs. They’ll love it!”) Once all of the meatballs have been added, wash up and stir the broken spaghetti into the pot. Cook 7 minutes more. Season stoup with salt and pepper to your taste and serve. Pass grated cheese at the table for topping.

TIDBITS: Pasta may be cooked separately to avoid becoming overcooked if the stoup is being served over a long period of time. Dab a little EVOO on cooked al dente pasta and keep in a bowl or even the colander, covered with plastic, until ready to serve. Place a small amount of pasta in stoup bowl, microwave 15-20 seconds and top with hot stoup.

If stoup gets too thick for your liking, stir in a cup of water or stock to loosen it up.
-courtesy Rachael Ray Show Website

No-fail Chicken Supreme

This is an easy crockpot recipe-my go-to recipe if I forget to set out something for dinner…

Chicken (this serves 4, so I use 3-4 boneless skinless breasts, or about 8-10 of the boneless skinless tenders)

1 C of Italian Dressing (any kind, but I usually make good seasons)

1 t Paula Deen Seasoning (1/2c salt, 1/4c pepper, 1/4c garlic powder-shake up in a jar-excellent on everything!)-or any other seasoning you like

1 Can Cream of Chicken soup

1 C Sour Cream

Place Chicken in the crockpot (I do it with frozen chicken too, just let it cook a bit longer), pour Italian dressing on top, and sprinkle with seasoning. Cook on highfor 3-4 hours or on low for 7-8 hours

Remove chicken when thoroughly cooked, and shred. Put back into Crockpot, stir in remaining ingredients in and cook on low for 1 more hour.

Serve over rice or noodles…

And lastly, a link to my favorite Chocolate Chip Cookie Recipe…I make them minus the chocolate chunks, because they give me migraines otherwise…who woulda thought you could have TOO much chocolate???

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