Category: Vegetables

Meal Categories

Chicken Burrito Bowl

This Chicken Burrito Bowl has become a favourite for packed lunches in our house and is also an easy dinner especially on the nights we are home at different times.  I leave the rice in the rice cooker on warm, other bowls and toppings are kept in the fridge and everyone loves making their own combination.

Chicken Burrito Bowl
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A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.
Chicken Burrito Bowl
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A healthier and tasty version of the popular fast food Mexican bowls. Prepare it for dinner and have leftovers for weekday lunches.
Ingredients
Chicken & Marinade
Bowl Ingredients
Pico de Gallo Salsa
Instructions
  1. In a medium bowl or large ziplock bag add all marinade ingredients - oil, lime juice, garlic, salt and spices. Add chicken and marinate for 30 minutes to 1 hour. (If chicken is thick you can use a meat tenderizer to create even thickness 2 cm).
  2. While Chicken is marinating you can prepare your rice in the rice cooker or on the stove. Prep beans and corn. I like to mix a little seasoning (1/2 teaspoon chili powder, possibly salt) and lime juice to the black beans.
  3. Preheat Grill to high heat. Clean the grates. Reduce heat to low and place the chicken on the grill for 7-10 per side until cooked through and internal temperature reads 170 degrees.
  4. While the chicken is grilling you can prepare the other toppings and in a small bowl combine all the ingredients for the pico de gallo.
  5. Let your family create their own bowls starting with rice, beans, corn and finishing with pico de gallo, lettuce, sour cream, avocado, chicken and cheese.
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Korean Beef and Green Beans

Beef becomes a comfort food at our house in the winter and this recipe is the perfect addition to our cold weather repertoire.  You need 3 hours in the slow cooker on high or 5 hours on low to ensure the tenderness of the meat.  Serve with a side of rice.

Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Ingredients
Instructions
  1. In a large pot of boiling water cook beans for 2 minutes until they are bright green. Drain and plunge into an ice water bath to cool. Set aside in your large container to dry.
  2. Add to the container the sliced red peppers. To your small container add the ingredients for the sauce.
  3. Just before dinner add all ingredients to a large frying pan on medium heat and stir-fry approximately 2 minutes until vegetables are cooked and sauce is heated.
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Korean Beef
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Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Korean Beef
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Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Ingredients
Beef
Sauce to add to the slow cooker
Instructions
  1. Slice flank steak into thin strips (approximately 1 cm thick) cutting across the grain. Add steak and cornstarch to a ziplock bag and shake to coat.
  2. In the base of your slow cooker add all sauce ingredients. Then add steak and stir.
  3. Cook on high for 3 hours or on low for 5 hours. Garnish with sliced green onions and toasted sesame seeds.
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Taco Salad with a Homemade Seasoning Mix

Another low carb dinner option to enjoy this summer. Your family will love putting together their own salad.

Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Ingredients
Taco Seasoning Mix
Taco Salad
Instructions
  1. In a large sauce pan sauté the beef over medium heat, breaking up with a spatula until no longer pink - approximately 5-7 minutes. Drain off fat in a colander with running water and set aside.
  2. While beef is cooking you can finely chop the onion. Then finely chop the peppers.
  3. In the same pan sauté the onions until they are soft, approximately 5 minutes. Add the chopped green and red peppers and cook another 3 minutes.
  4. Return the meat to the pan along with 4 teaspoons of the taco seasoning mix, rinsed beans and 1/2 cup crushed tomatoes. Simmer for 5 minutes and serve.
  5. Option: set up a make your own salad by adding lettuce to each plate, guests can top with chips, meat mixture, cheese, tomatoes, sour cream and sliced avocados.
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Food for the Cottage

Preparing some food for the cottage at home before you leave will make your time even more relaxing.  Many of the recipes on the Sticky Kitchen will travel well to the cottage.  Here are my top 3 choices:  Greek Chicken, Salad and Tzatziki, Fish Tacos and Bean Salad or Marinated Flank Steak with Arugula Salad.  All 3 meals can be prepped ahead and finished on the barbecue.  To help with breakfast, lunch and treats I suggest the following 3 recipes: Cinnamon Granola, Orzo Salad and Banana Cake with Cream Cheese Icing.

Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Ingredients
Dry Ingredients - 7 cups
Liquid Ingredients
Instructions
  1. Preheat oven 315 degrees.
  2. In a large bowl stir together dry ingredients.
  3. In a medium bowl stir together liquid ingredients.
  4. Pour the liquid ingredients into the dry ingredients and stir to combine.
  5. Spread out on 2 large baking sheets and bake for 15 min then remove from the oven and stir.
  6. Return pans to the oven (pans reversed for equal cooking) and bake for 12 more minutes until golden brown.
  7. After taking granola out of the oven give it another stir. The granola will seem soft but as it cools will crunch up. Continue stirring as it cools so it doesn’t stick to the pans.
  8. Option – to add dried fruit once the granola is cooled.
 Granola will keep in an air tight container on the counter for a good 2 weeks.
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Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Ingredients
Instructions
  1. Cook green beans in a large pot of boiling salted water for 4 minutes.
  2. Prepare an ice water bath for your beans.
  3. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.
  4. Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.
  5. In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.
  6. Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.
  7. Optional: top with feta or goat cheese
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Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Cream Cheese Frosting:
Instructions
  1. Preheat oven to 350 degrees and butter an 8 or 9 inch square pan.
  2. In a small bowl whisk together dry ingredients.
  3. In a food processor process the banana until smooth. Add butter and sugar and continue processing until smooth. Next add the egg and process. Finally add the sour cream and vanilla and process until combined.
  4. Add dry ingredients and process only until combined approximately 5 seconds.
  5. Stir with a spatula by hand if needed and pour into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
  6. While the cake is baking you can prepare the frosting. Cream cheese and butter must be at room temperature.
  7. In a large bowl beat together cream cheese and butter until there are no lumps. Slowly add in the icing sugar, then vanilla and a pinch of salt.
  8. Once cake has cooled spread the icing over the cake in the pan, cover with plastic wrap and refrigerate until you are ready to serve. Cut into 16 pieces.
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Red for Canada Day

Canada Day is Friday so celebrate the season with the freshest strawberries and tomatoes.  In this menu you will make Burgers of your Choice or try a Turkey Burger, a Fresh Tomato Cucumber Salad and some Berry Shortcake for dessert.  These are great recipes to get your kids helping in the kitchen. To see instructions for kids and a grocery list click the yellow button “create a kitchen club with this meal.”

Fresh Tomato and Cucumber Salad
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Want to get your kids to eat salad? This recipe is a great start.
Fresh Tomato and Cucumber Salad
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Want to get your kids to eat salad? This recipe is a great start.
Ingredients
Salad Ingredients:
Dressing Ingredients:
Instructions
  1. Quarter the cucumber lengthwise and then cut into slices. Cut tomatoes in half. With kitchen shears cut the green onion, mint and basil into thin slices.
  2. Whisk together the vinegar, sugar, salt and pepper in a medium or large salad bowl.
  3. Top with remaining ingredients and refrigerate until ready to serve. Before serving give the salad a toss.
Recipe Notes

Preparation:  Host can wash and set out mint and basil to dry on paper towels.  Mint, basil and green onions can be thinly sliced using kitchen shears or herb scissors.  Chefs can use their serving bowls for mixing dressing for easy clean-up.  Set up 4 stations and guests can move around to each station with 3 prep bowls at the vegetable stations.

  1. cucumbers - cutting board and crinkle cutter or paring knife - guests should wash cucumber first.
  2. tomatoes  - cutting board, small serrated knife - need to wash tomatoes first and can cut using the bridge method.
  3. green onions, mint and basil - slice with clean kitchen scissors.
  4. prepare dressing in serving bowl.
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Berry Shortcake
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Each recipe make 8 shortcakes. It is easy to make these ahead of time and even freeze them. Double the recipe if you are feeding more than 8. Try it with strawberries now and in August with peaches.
Berry Shortcake
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Each recipe make 8 shortcakes. It is easy to make these ahead of time and even freeze them. Double the recipe if you are feeding more than 8. Try it with strawberries now and in August with peaches.
Ingredients
Toppings:
Shortcakes:
Instructions
  1. Put the butter in the freezer for approximately 15 minutes. Preheat oven to 375 degrees.
  2. Wash and dry berries. Cut strawberries into quarters or smaller depending on the size. Zest and juice one lemon.
  3. In a bowl or container add sugar and 1 tablespoon lemon juice. Top with mixture of berries. Do not stir until approximately 1 hour or less before eating.
  4. In a large bowl mix together flour, 1/4 cup sugar, baking powder, salt and lemon zest.
  5. With a cheese grater on large section grate very cold butter - for measuring you will need 85 g. Stir the butter into the flour mixture with a fork.
  6. In a small bowl whisk an egg. Add 1/2 cup cream and 2 tablespoons cold water and whisk again.
  7. Slowly add liquid to dry ingredients and mix with a fork. DO NOT OVERMIX.
  8. Transfer dough to a lightly floured surface and pat into a square about 2 cm thick.
  9. Cut out 8 rounds using a cookie cutter or glass approximately 6-7 cm across. All rounds should be the same size so they bake evenly.
  10. Place on parchment lined baking sheet. In a small bowl whisk together egg yolk and 1 tablespoon cream, using a pastry brush paint egg mixture over tops of shortcakes and sprinkle with white or coarse sugar.
  11. Bake in the centre of the oven until golden brown approximately 20-25 minutes and cool on wire racks.
  12. Whip cream with an electric mixer or by hand with a whisk - slowly adding icing sugar when soft peaks form continuing mixing until firm peaks form.
  13. To assemble, cut shortcakes in half through the middle using a bread knife. Divide among plates. Put berries on the bottom half, add a dollop of whipped cream and then top with the upper halves of the biscuits and serve.
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Outdoor Summer Meal

Have your friends over for a barbecue this weekend and enjoy this easy prep ahead meal.  Mix up the bruschetta topping, marinate the chicken and make the bean salad during the day.  Serve with an appetizer of chips, salsa and guacamole then get your friends to bring a dessert. Entertaining can be easy and stress free.

Chicken Skewers
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Prepare the chicken in the marinade ahead of time in a ziplock bag in the fridge. One hour before soak your skewers in cold water.
Chicken Skewers
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Prepare the chicken in the marinade ahead of time in a ziplock bag in the fridge. One hour before soak your skewers in cold water.
Instructions
  1. In a large ziploc bag add all marinade ingredients.
  2. Cut chicken into 3 cm pieces so they are ready for the skewers and add to the prepared ziploc bag. Massage the chicken in the bag until all pieces are coated.
  3. Store chicken in the refrigerator for 4-6 hours. Soak the skewers in cold water for 1 hour. Add chicken to the skewers and discard any leftover marinade.
  4. Preheat barbecue to high heat. Reduce heat to low and place chicken on the grill for 6-8 minutes per side until cooked through and the internal temperature reads 170 degrees.
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Bean and Mango Salad
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This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.
Bean and Mango Salad
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This colourful salad pairs perfectly with different grilled chicken, pork, shrimp or fish and can be made ahead of time to bring out the nutty, sweet and spicy flavours. Leftovers can be served as a salsa with tortilla chips then next day.
Ingredients
Instructions
  1. Rinse and drain black beans.
  2. Peel and dice mango into 1 cm pieces, amounting to at least 2 cups. Then dice the sweet bell pepper approximately the same size. Finely chop the jalapeno pepper and the fresh cilantro as small as you can make them.
  3. With scissors finely slice the green onions. Zest one lime and then juice the remaining limes for a total of 3 tablespoons.
  4. Mix all ingredients in your bowl or container. Add any additional salt if needed. Refrigerate until serving.
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Bruschetta
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This is the perfect summer appetizer or addition to your meal to showcase fresh tomatoes and herbs. Use the best tomatoes you can find, grape tomatoes cut in 4 also work well with less water content. Use fresh or dried herbs, whatever is handy. Mix the topping ahead of time and store in the refrigerator. You can also toast the bread before hand so that when your guests arrive you just have to top the bread and broil for a few minutes.
Bruschetta
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This is the perfect summer appetizer or addition to your meal to showcase fresh tomatoes and herbs. Use the best tomatoes you can find, grape tomatoes cut in 4 also work well with less water content. Use fresh or dried herbs, whatever is handy. Mix the topping ahead of time and store in the refrigerator. You can also toast the bread before hand so that when your guests arrive you just have to top the bread and broil for a few minutes.
Ingredients
Instructions
  1. Combine all ingredients in a medium bowl or container and refrigerate up to 8 hours.
  2. Slice the baguette and spread onto a baking sheet. Brush lightly with olive oil.
  3. Toast the bread at 350 degrees for 5-10 minutes.
  4. When you are ready to serve the bruschetta top the bread with the tomato mixture and set your oven on broil for 2-4 minutes. Keep an eye on the oven when broiling as the bread will toast quickly.
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Cinco de Mayo Recipes

Many Mexican dishes are everyday favourite recipes in our house but for Cinco de Mayo it is an excuse to introduce some celebratory Margarita Cupcakes to the meal. The cupcakes are paired with easy Chicken Tacquitos in this post for a weeknight meal on Thursday May 5th. If you have a little more time try some Chicken Fajitas or Chicken Tortilla Soup.

Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Ingredients
Taquito Filling:
Instructions
  1. If preparing just before dinner then preheat your oven to 400 degrees.
  2. Spray or using a pastry brush coat a large baking sheet with oil.
  3. In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
  4. In the same bowl mix in green onions, chicken and cheese.
  5. Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
  6. Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
  7. Bake for 15-20 minutes or until the ends are golden brown.
  8. Serve with salsa and/or guacamole and a side of vegetables.
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Margarita Cupcakes
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The perfect addition to a Cinco de Mayo dinner celebration.
Margarita Cupcakes
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The perfect addition to a Cinco de Mayo dinner celebration.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Icing
Instructions
  1. Preheat oven to 350 degrees and place 12 paper liners in a muffin pan.
  2. In a medium bowl whisk together dry ingredients and set aside.
  3. In a glass measuring cup add zest and juice of 1 1/2 limes, 2 T of tequila if using and 1/2 teaspoon vanilla. * Now pour enough milk into the cup to reach 1/2 cup of liquid. Set aside.
  4. In a large bowl using an electric mixer beat butter and sugar on medium high until light in colour approx. 5 minutes. If you have a stand up mixer use the paddle attachment.
  5. Reduce speed to medium and add eggs one at a time scraping down the bowl after each addition.
  6. On low speed add 1/3 of the flour, then 1/4 cup of the liquid ingredients, 1/3 cup flour, remaining 1/4 cup liquid and then the remaining flour. Mix only just until combined. Then fully stir a few times with a spatula to ensure batter is fully mixed.
  7. Add batter to your prepared muffin pan using a muffin/ice cream scoop. Bake for 20-25 minutes unitl the cupcakes are slightly golden and a toothpick comes out clean. Set aside on a wire rack to cool.
  8. To make the frosting beat butter on medium high speed until it lightens in colour approximately 5 minutes. Then reduce speed to low and gradually add the icing sugar, scraping down the bowl as needed. Add salt, lime juice and tequila if using or vanilla.
  9. Make sure you wait until the cupcakes are cool before you ice them. They are best served at room temperature but leftovers can be refrigerated.
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Coconut Curry Noodles

You will want to lick your bowl clean after this meal.  The sauce is devine and as a result you can add almost any set of vegetables you like to this dish.  The recipe of Coconut Curry Noodles has been adapted from a Pinch of Yum.

 

Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Coconut Curry Noodles
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You can easily make this recipe gluten free by replacing the soy sauce with tamari. For a vegetarian option leave out the chicken, replace the fish sauce with soy sauce and the chicken broth with vegetable broth. Pretty much any vegetables will work so try to use up what you have on hand.
Ingredients
Coconut Curry Sauce
Noodle Bowls
Instructions
  1. Prepare noodles as per instructions on the package. Soak noodles in boiling water in a large bowl until they are al dente. Drain and rinse with cold water.
  2. Chop shallots very small, peel and grate the ginger. Chop the white parts of the green onions and set aside the green parts for a garnish.
  3. Heat a large saucepan over medium, add oil and then shallots and white parts of green onions. Stir fry for 3 minutes then add the ginger, curry paste and stir for 1 minute. Add the coconut milk, broth, sugar, chili sauce, fish sauce and soy sauce. Turn to low and simmer for 15 minutes while you prepare other ingredients.
  4. Thinly slice chicken and chop into small pieces. Chop the broccoli and asparagus into small pieces and steam for 4 minutes until they are bright green.
  5. Slice green part of the green onions. Thinly slice or tear basil up and set aside as a garnish.
  6. Just before dinner add noodles, chicken, steamed vegetables, shredded mix, and lime juice to the sauce, heat and simmer for 5 minutes. Add additional broth if needed. Sprinkle or stir in green onions and basil. Add a wedge of lime to the side of each dish if desired. Enjoy!
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Lemon Chicken with Fried Rice

If you are craving a little Chinese I suggest you give this Lemon Chicken with Fried Rice at try. Much healthier than take out. A day ahead of time cook the 3 cups of rice required so it can be cold before you begin the stir fry.

Lemon Chicken
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Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Lemon Chicken
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Chicken can be prepared ahead of time and reheated in the oven. Set the ingredients of the lemon sauce in a pot and cook just before dinner.  
Ingredients
Lemon Sauce:
Egg White Mixture:
Instructions
  1. Cut chicken into strips and reserve.
  2. In a measuring cup whisk egg whites with a fork.
  3. In a medium sized shallow dish measure 6 tablespoons corn starch and 1/4 teaspoon salt, slowly add egg whites whisking until combined.
  4. Heat 2 tablespoons of oil in a large non-stick frying pan.
  5. Add chicken to the batter and stir. In 2 or 3 batches fry the chicken in your pan until golden brown and cooked through. Add an additional 2 tablespoons of oil for each batch.
  6. Place cooked chicken on a baking sheet and repeat frying with remaining oil and chicken.
  7. If serving right away then prepare sauce (#8 and 9) while frying the chicken and you can keep chicken warm in the oven until serving. If making ahead of time store chicken in the fridge and reheat in the oven at 375 for approximately 10-15 minutes.
  8. For the sauce, combine the chicken broth, lemon juice, honey, cornstarch and lemon zest together in a small saucepan.
  9. Set heat to medium and stir until sauce combines and begins to thicken. Set aside for serving.
  10. Arrange chicken on a platter and pour warm sauce over just before serving or put sauce in a serving bowl for your family.
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Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Vegetable Fried Rice
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Vegetable fried rice is a colourful dish to serve along side many different versions of chicken fingers. The key to getting the rice to crisp up is frying it cold from the fridge.
Ingredients
Instructions
  1. Finely dice broccoli, carrot and pepper and put into a small bowl along with the white parts of the green onion. In a tiny bowl set aside green parts of the green onion to be used on top of the fried rice and chicken if desired.
  2. In the same frying pan that you cooked the lemon chicken you can reheat with 2 teaspoons of oil. Stir fry the broccoli, carrots, pepper and white parts of the green onions for 5 minutes.
  3. To the pan add edamame, corn, ginger, garlic and continue to cook stirring constantly for 1 minute.
  4. Add another 2 teaspoons of oil along with rice. Heat through and then add soy sauce and sprinkle with green onions.
  5. If making ahead of time take off the heat after adding the oil and rice. Reheat before dinner and add soy sauce and green onions just before serving.
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Lasagna Soup

Like traditional lasagna this soup is a crowd pleaser and can be enjoyed with or without the noodles for anyone opting for no gluten. Don’t skip the ricotta topping, if you have picky eaters then stir it in first.

Lasagna Soup
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Easier than Lasagna this hearty soup is sure to fill your family up with some warm goodness.
Lasagna Soup
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Easier than Lasagna this hearty soup is sure to fill your family up with some warm goodness.
Ingredients
Soup Base:
Final Additions:
Soup Toppings
Instructions
  1. Finely chop your onion and and mince or finely chop garlic. Set aside.
  2. Heat a large pot or cast iron dutch oven over medium heat. Add the olive oil to cover the bottom of your pot. Remove the castings from your sausage and begin to cook the meat breaking up with a spatula. Add diced onion and cook together until onions are soft approximately 8 minutes.
  3. Add garlic and spices to your pan and continue to cook another 1-2 minutes stirring constantly.
  4. Add the jar of tomatoes, chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  5. In another pot cook your pasta until al dente. Drain and rinse with cold water to stop the cooking.
  6. In a small bowl stir together the ricotta, parmesan, salt and pepper.
  7. If preparing soup ahead of time stir in chopped spinach, cool and refrigerate until 15 minutes before dinner. If cooking just before dinner continue heating for 5 minutes.
  8. When soup is hot to each bowl add desired amount of pasta and ladle over with soup. Top with a dollup of the ricotta mixture, sprinkle with mozzarella cheese and basil.
  9. Tip: For kids you may want to stir in the basil and ricotta mixture first then top with mozzarella cheese.
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