Stuffed Pepper Soup

Ingredients

·         1 pound ground chuck (or ground turkey)

·         1 green bell pepper, chopped

·         1 cup finely diced onion

·         2 tsp. minced garlic

·         2 (14 ounce) cans diced tomatoes

·         1 (15 ounce) can tomato sauce

·         1 (14 ounce) can chicken broth

·         1 (14 ounce) can beef broth (opt. if needed)

·         1 teaspoon dried thyme

·         1 teaspoon crushed red pepper or cayenne

·         1 teaspoon dried oregano

·         1 teaspoon basil

·         salt and pepper to taste

·         1 cup cooked white rice (great way to use up that rice left over from Chinese Food)

Directions

1.     In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

2.     Add minced garlic, tomatoes, tomato sauce, broth, seasonings, & salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.

3.    Add rice.  Heat soup through and serve. Add beef broth if needed to liquefy soup.  Top with some cheddar cheese if you wish.

Zuppa Tuscanna (Like Olive Garden)

½ pound of bacon fried crisp and crumbled

6 Italian sausages (I use hot – remove skin)

3 diced onions (about 3 C)

2 Tb Olive Oil

6 teas minced garlic
8 C Water

2 Tb chicken base

4 lg. potatoes, cubed

2 C chopped kale

1 C heavy whipping cream

Add red pepper flakes, salt and pepper as desired (I didn't add these as the meat and chicken base was plenty spicy and salty)

In a soup pot fry the bacon (I cut up the bacon with scissors before frying to save on crumbling the hot bacon), add the chunks of sausage, stir and fry until brown.  Drain the oil.  Add olive oil if needed.  Throw in diced onions.  Stir all this until onions are tender and meat is cooked thoroughly.   Use a little bit of oil to sauté these if you are not using the bacon drippings.    Add water, garlic, chicken base (GFS sells a nice base) and potatoes.  Simmer until potatoes are soft.  Add whipping cream, kale and seasoning as desired, simmer and serve.

Makes lots, 8 - 10 bowls I figure.

No Bake Cookies with High Protein Option

2 C Sugar
1/4 C Cocoa
1/2 C Butter (1stick)
1/2 C Milk (whole or evaporated works best)

Mix in large sauce pan until comes to rolling boil for a minute or two.  Then add the remaining ingredients, stirring quickly.  Spoon onto wax paper.

1 teaspoon Vanilla
1/2 C Peanut Butter
3 C Oatmeal (I prefer Old Fashioned Oats)
      
****************************************************
or instead of 3 C Oatmeal


1 C Oatmeal
1 C TVP (Textured Vegatable Protein - Soy)
1/3 C Dried Cherries
1/3 C Nuts
1/3 C Coconut
This adds protein and a fun variety to the cookie