Kristi's Olive Garden's Zuppa Toscana

1 lb ground pork sausage ( i use Jimmy Dean reduced fat)
1 1/2 tsp crushed pepper ( I use half that, my kids don't like it if it's too spicy)
1 lg. onion diced
6-8 pieces of bacon pieces * I love to use Turkey Bacon because it gives the flavor it needs but the texture doesn't get chewy/grissily when cooked with liquid.
2 tsp minced garlic
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream (i mostly just use the 1% milk i have and add one more bouillon cube or use I'll use 1/2&1/2 both taste yummy just less fat.
3-5 large potatoes chopped in 1-2 inch cubes (i usually add more, because my husband loves them)
1/2-1 bunch of Kale torn up (I always do the whole bunch, it's my kid's favorite part!

1. Saute sausage in pot. Drain fat and set aside.
2. In same pan saute onions and garlic until onions or soft
3. Mix together the water and bouillon, then add the onions, garlic and cooked bacon pieces bring to a boil .
4. Add potatoes and cook until soft 15-20 min
5. Add Cream (or milk)
6. Stir in sausage
7. Add the kale 5min before serving (it cooks very quickly)
The soup will be thin (i sometimes add a little bit of a starch mixture to thicken it, not much)!!


Kristi's super easy bread sticks
1Tbsp. yeast dissolved in 1 1/2 cups of warm water
2 Tbsp. sugar
1/2 tsp. salt
3 1/4 c. flour

Dissolve the yeast in the warm water. Add the sugar, salt, and flour. Mix until dough comes away from the bowl (Not sticky). On a well floured surface, knead the dough for 3 min. Let sit for 10 min. in a ball. Roll out to about 1/2 inch thick, cut into strips (i use a pizza cutter it works great). Melt some butter, and add a heaping scoop of garlic. Mix well and then spread over the dough. (I also sprinkle a little bit of garlic salt on top) Place on cookie sheet and raise for another 10 min. Bake at 375 for 13-18min or just before golden brown to stay soft! *It is also yummy to sprinkle Parmesan cheese on top before cooking!

Paige's...

Kristi's Olive Garden Soup

Pizza Casserole

*Note* I used cheddar cheese when I made this Monday. I didn't have Mozzarella and I didn't want to go to the store. It's better when you use mozzarella.

Pizza Casserole
1 package pasta
1 package pepperoni, chopped (I love the Turkey Pepperoni)
1 package mozzarella cheese
1 jar spaghetti sauce

Cook spaghetti according to directions. Mix all ingredients and bake at 350 for 30 minutes.

Greek Salad

Chop up 2 cucumbers, 3 tomatoes, and 1/2 of an onion into squares. Add a can of olives and a can of artichoke hearts. Add a package of feta cheese. Pour Greek salad dressing over the top. Stir and store in the fridge until time to eat. This is also good with avacado and Kalamata olives (if you like the strong olive flavor).

Lil’ Italy by Misty Wells

Ingredients:

1 pkg. (9 oz.) refrigerated three-cheese tortellini

1 pkg. (9 oz.) refrigerated spinach-cheese tortellini (usually found by the salsa)

1 lb. lean ground beef

Optional for you meat lovers like myself: ½ Italian Sausage

1 red or green pepper, chopped

½ red onion chopped

1 jar (24oz.) Tomato and Basil Sauce combined with diced black/green olives

4 cups of low moisture part-skim mozzarella shredded cheese

1 pkg. (3 ½ oz. sliced pepperoni

Directions:

1. Preheat oven to 350. Coat 3-quart rectangular baking dish with nonstick cooking spray. Set aside.

2. In large saucepan cook tortellini together according to package direction, rinse with cold water, drain and set.

3. Meanwhile, in large skillet cook beef, bell pepper, and onion until beef is brown. Drain fat.

4. In medium bowl, stir together sauce and olives, if using. Spread one-third of the sauce mixture in prepared dish. Top with drained tortellini. Sprinkle with 2 cups of the cheese. Layer pepperoni atop cheese. Top with beef mixture. Top with remaining sauce mixture. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes to 25 minutes or until heated through. Serves 10

ITALIAN CROCK POT CHICKEN

Italian Crock Pot Chicken

Submitted By: Britney Sorensen Prep Time: 20 Minutes Cook Time: 4-6 hours Ready In: 1 Hour 10 Minutes Servings: 8

Ingredients:

*4-6 boneless, skinless chicken breasts (I prefer using 12-15 chicken tenders) *1 (16 3/4 oz) can cream of chicken soup *1 (8 oz) package cream cheese, sotened *1 packet good seasons Italian Dressing mix

Directions:

1.	Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook @ 4-6 hrs. on low heat. Serve over rice or noodles.