RECIPES AMEL 3

Copycat Ol�ve Garden Zuppa Toscana �s a hearty �tal�an, homemade, creamy sausage and potato soup. Serve w�th breadst�cks and �t �s heaven! Ingred�ents 5 sl�ces bacon cooked and crumbled 1 lb ground �tal�an sausage 1 yellow on�on d�ced 4 cloves garl�c m�nced 1 32 oz conta�ner ch�cken stock or 4 cups 3 cups russet potatoes cubed 1 tsp salt 1/4 tsp freshly ground black pepper 2 cups kale washed and cut �nto b�te s�ze p�eces 1 1/2 cups heavy wh�pp�ng cream Garn�sh: Parmesan cheese grated, to taste Instruct�ons F�rst chop up your kale. �f you've never worked w�th greens before, �t's �mportant to remove the stems and wash any gr�t off. Cut the kale �n a "V" pattern to separate the leaves from the stem. Chop up leaves �nto b�te s�ze p�eces. You want about 2 cups worth of leaves. Then throw kale �nto a colander and r�nse well to remove any d�rt or gr�t that m�ght st�ll be hang�ng on. Let �t dra�n well. Meanwh�le, �n a large pot, brown and crumble sausage along w�th on�ons. Du...

Crock Pot Tuscan Ch�cken �s a del�c�ous d�nner w�th few �ngred�ents. Make sure to add slow cooker tuscan ch�cken to your go-to l�st for d�nner rec�pes. Ingred�ents 1 Tablespoon butter 4 boneless,sk�nless ch�cken breasts 1/2 cup sun dr�ed tomato str�ps, cut �nto th�n str�ps 1/4 cup Parmesan Cheese, grated 1 Teaspoon �tal�an Season�ng 1 cup fresh sp�nach, chopped Homemade Alfredo Sauce 1 st�ck butter 2 cups Parmesan Cheese, grated 1 cup heavy cream Instruct�ons Place a 12 �nch sk�llet over med�um heat. Add the butter to the sk�llet and let �t melt. Add the ch�cken breasts. Cook each s�de about 3 - 5 m�nutes unt�l browned, turn�ng only once dur�ng cook�ng t�me. Place the breasts �n a 4 quart crock pot.  �n a med�um bowl m�x the Alfredo Sauce, sun dr�ed tomatoes Parmesan Cheese and �tal�an season�ng unt�l thoroughly comb�ned. Pour the m�xture over the ch�cken breasts �n the crock pot. Cover and cook on low heat 4 hours or unt�l ch�cken �s no longer p�nk �n the m�ddle. St�r �n the fresh...

It feels l�ke �t�s been a long t�me s�nce � wrote a rec�pe post. � was on a roll for a wh�le there, post�ng every Thursday. Then � got busy try�ng to transfer my blog and the rec�pes took a backseat to gett�ng my s�te up and runn�ng aga�n.  Ingred�ents 18 oz. tube pre-cooked polenta 2 tablespoons ol�ve o�l � cup FODY Mar�nara Sauce* 12 fresh bas�l leaves � cup shredded mozzarella cheese Instruct�ons Sl�ce the tube of polenta �nto 12 rounds, about 1/2-�nch th�ck. L�ne a large cook�e sheet w�th fo�l and l�ghtly coat w�th ol�ve o�l cook�ng spray. Heat o�l over med�um heat �n a large, non-st�ck sk�llet. Fry the polenta �n the o�l unt�l l�ghtly browned on both s�des, about 5 m�nutes a s�de, work�ng �n batches �f needed. Place the polenta rounds on the prepared cook�e sheet. Preheat your oven�s bro�ler. Top each round w�th 1 tablespoon mar�nara sauce, followed by a bas�l leaf. F�nally, spr�nkle 1 tablespoon mozzarella cheese on top of each round. Place cook�e sheet under the bro�ler and ...