Archive for the ‘soups & stews’ Category

So I made this last night for dinner and as always it was a HIT! My toddlers ate it!  I was really really thrilled! It’s super super easy to make and it’s made with ingredients almost everyone already has on hand! The reason I use spicy Italian sausage is because it comes already fully and incredibly well seasoned. So, you don’t need to add any more spices, just salt and pepper. Of course you CAN use mild sausage, but it won’t be as spicy and you may want to add some fennel and red pepper (optional) to kick up the flavor of the soup.


  • 2-3 tbsp extra virgin olive oil
  • 2.5-3lbs spicy Italian turkey sausage
  • 2 extra large onions, diced
  • 4-6 cloves garlic, minced
  • 3-5 medium carrots, diced
  • 2-3 stalks celery, diced
  • 1 28oz can diced tomatoes + 1 28oz can water
  • 1 14oz can diced tomatoes
  • 1 14.5 oz can tomato sauce
  • 2 quarts  (8 cups) chicken broth
  • 2 cups blackish green french or brown lentils (brown are my fav)
  • salt and pepper to taste.


1.   In an extra large pot (6-8 quarts), add 2 tbsp of olive oil and turn your burner to medium/medium high and allow the pan to warm up.

2. If your family likes medium to large chucky bits of italian turkey sausage in their soup then just slice it into rounds and cut in half. I love taking it out of the casing and breaking it into crumbles like you would any ground meat. Removing it from the casing also disperses the spices into the  soup better, making it stronger flavored.

3. Brown your sausage chunks or crumbles until golden brown and remove from the pot and set aside.

4. Add onions, celery and carrots to pot and scrap up all the browned bits (fond) on the pan. Later add the garlic and keep cooking until garlic is       fragrant and onions and celery are translucent.

5. Once the onions, celery, carrots and garlic have become fragrant and translucent, add the diced tomatoes. water, tomato sauce, chicken broth and lentils. Bring the pot to a boil.

6. Once soup is boiling, skim off the scum that sits on the surface of the soup. Reduce your burner to medium/medium low so that the pot keeps a slow soft simmer where the bubbles are bearly breaking the surface. Leave it uncovered for 30-45 minutes, keep testing and tasting until the lentils are soft to the bite. Enjoy!

Meal Planning Ideas: Serve wtih crusty whole grain peasent bread, salad and fruit w/ creamy ricotta cheese and cinnamon sprinkled on top.


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Well its been a long long long time since I have participated in menu plan Mondays, but I’m getting back on track and so here is the list of what we have coming up with week plus an excellent recipe for a simple cold gazpacho clean out the fridge soup! And the best part is you just need a blender ( stick or regular) and a knife! Since I have TWO toddlers now my menus have had to simplify A LOT.

So here’s this week’s menu:


  • organic oatmeal w/ dried fruit (dried organinc cranberries, blueberries, raisins or cherries)  & hard boiled egg
  • organic whole grain pancakes with fruit, maple syrup and or yogurt
  • toasted peanut butter and jelly sandwiches with milk
  • poached eggs w/ sprouted grain toasted bread & grass feed butter & fresh sliced fruit
  • mixed left over veggie fritatia w/ herbed feta cheese, sprouted whole grain bread and fruit
  • carrot zucchini yogurt muffins, fruit and morning star sausage patties


  • Dried organic ravioli w/ organic vodka tomato sauce w/ grated pecorino and steamed veggies
  • Gazpacho clean out the fridge soup, crackers/bread , cheese & fruit
  • peanut butter and jelly sandwitches, carrot sticks and apple sauce
  • fingerfood feast (bite sized fruits, veggies and cheese w/ crackers or bread
  • wild salmon or turkey burgers (from freezer), sprouted grain whole wheat buns w/ cucumber sticks and fresh sliced fruit
  • leftover’s



  • homemade strawberry yogurt
  • popcorn and mixed nuts
  • string cheese and fruit

Gazpacho  clean out the fridge w/ white beans  soup


  • Hand held blender or regular blender
  • kitchen knife for slicing and dicing
  • clean cutting board


  • 3 cloves garlic, minced/smashed
  • 1 onion, coursley chopped
  • 1-2 cucumbers
  • 1-2 green bell peppers
  • 1 28oz can crushed or diced tomatoes in juice
  • 1 sliced zucchini or summer squash
  • 3 tbsp olive oil (organic extra virgin is best)
  • 1/4 cup organic balsamic vinegar
  • 1-2 bunches fresh parsley or basil
  • salt and pepper to taste
  • 12oz v8 tomato juice
  • 8oz beef or veggie broth
  • 1  14.5oz can white or black beans (optional) or equal amount dried beans, soaked and cooked.


  1. Slice and diced all veggies if you have not already done so.
  2. Toss all veggies, paprika, vinegar, v8 juice, beef broth in a tall soup pot, extra large bowl or into your blender’s container.
  3. Puree until desired texture is achieved.
  4. If using beans for added protien drain and rinse beans and toss into soup
  5. Add salt and pepper to taste and enjoy!

For more great meal ideas visit Organized Junkies site

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