Menu Planner
HandsOn Day was a great success! My project was at Maymont Elementary which is now a preschool in the City of Richmond for ages 2-5. All my volunteers were from Target Stores. Over one hundred people helped beautify the school. We painted awesome murals on a trailer, in the nurse's office and on the blacktop. We made flashcards, washed all the windows, planted raised bed gardens and re-landscaped the front yard. It was a gorgeous day and the school looks great. In the haste of leaving the house on Saturday am, I forgot my camera. I am working on getting some pictures emailed to me and I will post.
Glad to be back to blogging. We are organizing Camille's room tomorrow so stay tuned for before and afters of that project.
Menu Planner for the week...Monday - Chicken Enchilada Pasta (I am having a hard time finding a link to this one so if it is good , I will post the recipe later in the week)
Tuesday - Italian Sausage Soup, Blueberry Muffins and Salad
Wednesday - Chicken and Cheese Ravoli, Salad
Thursday - Not sure
Italian Sausage Soup. See below for recipe.
(2) 14.5 oz cans stewed tomatoes, undrained and mashed
4 cups pared and diced potatoes
1 cup chopped celery
2 tablespoons minced celery leaves
(3) 10.75 oz cans of chicken broth
2 cups water
1 cup tomato sauce or juice
1 pound hot Italian link sausage
1 pound mild Italian link sausage
1/2 cup chopped onion
2 tablespoons of sugar
1 tablespoon lemon juice
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup Parmesan cheese, for topping
Combine first 8 ingredients in large Dutch oven, bring to boil. Reduce heat and cook on low for 45 minutes. While soup is cooking, slice sausage in 1/4 inch circles, do not remove casings. (Note...can also remove casings and break up and brown.) Brown sausage in a large skillet, drain and pour off all but 2 tablespoons pan drippings and saute onion until tender. Drain well. Add sausage and onion to the tomato mixture. Add all remaining ingredients except cheese. Cook covered an additional 45-60 minutes. Serves 8-12 people. I freeze half for later.
Glad to be back to blogging. We are organizing Camille's room tomorrow so stay tuned for before and afters of that project.
Menu Planner for the week...Monday - Chicken Enchilada Pasta (I am having a hard time finding a link to this one so if it is good , I will post the recipe later in the week)
Tuesday - Italian Sausage Soup, Blueberry Muffins and Salad
Wednesday - Chicken and Cheese Ravoli, Salad
Thursday - Not sure
Italian Sausage Soup. See below for recipe.
(2) 14.5 oz cans stewed tomatoes, undrained and mashed
4 cups pared and diced potatoes
1 cup chopped celery
2 tablespoons minced celery leaves
(3) 10.75 oz cans of chicken broth
2 cups water
1 cup tomato sauce or juice
1 pound hot Italian link sausage
1 pound mild Italian link sausage
1/2 cup chopped onion
2 tablespoons of sugar
1 tablespoon lemon juice
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup Parmesan cheese, for topping
Combine first 8 ingredients in large Dutch oven, bring to boil. Reduce heat and cook on low for 45 minutes. While soup is cooking, slice sausage in 1/4 inch circles, do not remove casings. (Note...can also remove casings and break up and brown.) Brown sausage in a large skillet, drain and pour off all but 2 tablespoons pan drippings and saute onion until tender. Drain well. Add sausage and onion to the tomato mixture. Add all remaining ingredients except cheese. Cook covered an additional 45-60 minutes. Serves 8-12 people. I freeze half for later.
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