Zuppa Toscana (like Olive Garden)

I needed to use up some spinach and potatoes and I found this recipe on Allrecipes.com.  It's Tim's favorite when we go to Olive Garden so I hope he likes it!  I think it tastes pretty similar!  I would give this a 5 for the sheer fact that my kids ate it!  My changes or notes are in red.

Ingredients

1 pound bulk mild Italian sausage

1 1/4 teaspoons crushed red pepper flakes  (I used less but it still had a kick to it)

4 slices bacon, cut into 1/2 inch pieces (I used refrigerated bacon bits)

1 large onion, diced

1 tablespoon minced garlic

5 (13.75 ounce) cans chicken broth

6 potato, thinly sliced

1 cup heavy cream (I used half and half and just added a little extra)

1/4 bunch fresh spinach, tough stems removed (I used baby spinach)

Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. (I don't have a dutch oven, I just used a large pot)

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. (Since I wasn't cooking any bacon I just left the sausage in the pot and cooked the bacon bits, onions and garlic all together)

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Twice baked Sweet Potato Casserole with Bacon

Here's what to do with all those sweet potatoes you've got lying around :)  I LOVE sweet potatoes, but not everyone does.  I'm the only one in our family who does.  Tim will tolerate them but that's it.  Well I found this recipe in the Pillsbury Annual Recipes 2010 cookbook and I just had to try it!  I mean come on it has bacon in it!  It was awesome!  It made me love sweet potatoes even more!  The kids ate it ok but Tim actually liked it!  I give this recipe a 5!  As always my variations will be in red.

Ingredients:

6 lb dark-orange sweet potatoes (9 large or 12 medium)

8 oz bacon (8 to 10 slices)  (I used real bacon bits)

1/4 cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs

1 tablespoon butter or margarine, melted

1/2 cup sour cream

1/4 cup butter or margarine, softened

2 medium green onions, chopped (2 tablespoons)

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:
1 Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pierce sweet potatoes several times with fork. Place in pan. Bake about 1 hour 15 minutes or until tender. Cool 10 minutes. When potatoes are cool enough to handle, peel potatoes and cut out any eyes or dark spots.

 2 Meanwhile, cook bacon as desired until crisp; chop. In small bowl, mix bread crumbs and 1 tablespoon butter; set aside.

 3 In large bowl, mash potatoes with potato masher. Stir in chopped bacon, sour cream, 1/4 cup butter, the onions, salt and pepper until well blended. Spread mixture in baking dish, or form individual servings in dish with 1/2-cup ice cream scoop or measuring cup. Sprinkle crumb mixture evenly over top.

 4 Bake 20 to 30 minutes or until thoroughly heated and bread crumbs just begin to brown.

Crustless Bacon and Cheese Quiche

Tonight's meal was again from the Kraft Food and Family magazine, Spring 2007 issue. I have always loved breakfast foods for any time of day....I'm weird like that...but Tim doesn't like to eat pancakes, waffles or french toast for any time other than breakfast. So I compromise by making things with eggs so I can get my breakfast fix whenever I want....maybe it's the pregnancy. Anyway, this quiche was great! My tweaks: I don't ever buy green onions so I never have them on hand. I just sprinkled the mushrooms with onion powder while I cooked them. I also added 1 can of diced green chiles for a little more flavor. Again, Aiden just picked out the mushrooms and got one bite of eggs in there but Tim and I ate to our hearts content...ok so maybe just Tim did. It was a great dish though for any meal. I give this recipe a 4.5!

1 cup sliced green onions (about 5 medium)
1 cup chopped tomatoes (about 1 medium)
12 slices OSCAR MAYER Bacon
1 cup sliced fresh mushrooms (4 oz.)
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese

PREHEAT oven to 325ºF. Reserve 2 Tbsp. each onions and tomatoes; set aside. Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towel-covered plate, reserving 1 Tbsp. of the bacon drippings in skillet. Add mushrooms to skillet; cook and stir 2 min. or until tender. Remove from heat. Chop bacon. Add to mushrooms along with the onions and tomatoes; mix well.

BEAT eggs and sour cream with wire whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.

BAKE 30 min. or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 min. before cutting into pieces to serve.