This is a super quick soup to make that tastes way better than any canned store brand!

Ingredients:

• 2 28 oz cans of Cento Crushed Tomatoes or Tomato Puree (my grocery store only carries the crushed)
• 4 cups unsalted chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons paprika
• 1 teaspoon dried basil
• 1/2 teaspoon baking soda (helps cut through the acidity of the tomatoes)
• 1 cup heavy cream

Whisk together the tomatoes, chicken stock, and seasonings in a large stock pot.

Bring to a boil, and then lower heat. Simmer covered for 20 minutes. 

Whisk in the baking soda. The soup will bubble up and fizz for a few seconds. Add the heavy cream and stir to combine until heated through. 

This is a great way to use up sourdough discard and make delicious waffles with no added sugar! I sometimes double the recipe when I have lots of discard to use and freeze the waffles for future use.

Ingredients:

• 1 ½ cups unbleached all-purpose flour  (180g)
• 2 tsp baking powder (9g)
• 1 teaspoon salt (6g)
• 2 eggs (100g)
• ½ cup milk, plus more as needed (125g)
• 8 ounces (weight) sourdough discard (227g)
• 3 tablespoons butter, melted and cooled slightly (42g)

Directions:

Combine the ingredients for the batter in a very large bowl. Whisk ingredients together, adding extra milk if needed if batter is too thick.

Preheat waffle iron. Pour about ¼ cup to ½ cup of batter into waffle iron (the amount depends on the waffle iron - I use 1/2 cup for my Cuisinart waffle iron). Cook the waffle per the directions on your waffle iron. I usually add 30-60 seconds of cook time as I like them crispy.

Remove from the waffle iron, serve hot with your favorite toppings. 

Note: I freeze the extras for future use. Place the cooked waffles in a single layer on a baking sheet and freeze for about 4 hours, then transfer to a freezer bag. Reheat in the toaster or oven.

Makes 5 waffles in a Cuisinart classic waffle iron.

My mother-in-law makes this simple cheese sauce for broccoli and cauliflower. I like how quick and easy it is, and it's tasty as well.

Ingredients:

1 T butter
1T flour
1/2 cup milk
1/2 cup shredded cheddar

Directions:

1. Melt the butter in a small pan, and whisk in the flour to make a roux. 
2. Stir in the milk and cook over low heat until the mixture begins to thicken.
3. Add in the shredded cheese and continue stirring until the cheese melts and the sauce is a nice consistency.
4. The recipe is easily doubled for larger amounts of vegetables.

This is just a basic, plain oatmeal cookie recipe - no cinnamon, no chips, no raisin, no nuts - just the way I like it!

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats

Directions:

Preheat oven to 350° F.

Combine flour, baking soda, salt and in small bowl. 

Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add in the eggs and vanilla and mix well.  

Gradually beat in flour mixture. Stir in oats. 

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

 This is an amazing, flavorful easy-to-make soup.

Ingredients:

• 1 teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw sweet Italian poultry sausage, casings removed 
• 32 oz fat free low sodium chicken stock
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup fresh spinach

Directions:

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. 
2. Add the minced garlic and cook for another 30-60 seconds. 
3. Add the sausage to the pot, breaking the meat up into small pieces. Cook until the sausage is cooked through.
4. Add the chicken stock, crushed tomatoes, basil, Italian seasoning, salt, and pepper. Turn heat to high and bring mixture to a boil. 
5. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. 
6. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. 
7. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.

 A cassoulet is a rich, slow-cooked stew that originated in southern France. I'm probably pushing it to call this a cassoulet as it is not slow-cooked, but it does contain some of the traditional ingredients (white beans, sausage, garlic and herbs), and it makes this yummy, easy meal sound fancy. 

Ingredients:

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts, cut into one-inch cubes
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 13 oz package of turkey smoked sausage (I prefer this to pork to keep fat and calories a little lower), sliced into quarter-inch thick circles
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 15oz cans great northern or cannellini beans, rinsed and drained
•  1 cup no salt added chicken stock
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large nonstick skillet (needs to be fairly deep), heat the tablespoon of olive oil over medium-high heat. 
2. Season the chicken with the paprika, salt and pepper, and add to the pan.
3. Cook about 5 minutes or until cooked through, stirring frequently.
4. Scoot the chicken to one side of the skillet and add in the in the sliced sausage pieces. Cook for about 5 minutes.
5. Add in the garlic, stirring everything to combine. Cook for about 30 seconds.
6. Season the mixture with the thyme and pepper. 
7. Add wine and tomato paste and stir until combined.
8. Add the beans and chicken stock.
9. Simmer on low heat for 10-15 minutes.
10. Sprinkle with fresh parsley before serving. 

Makes about 6 servings

My family members know that I tend to be a vanilla ice cream kind-of-girl. Even though I love chocolate in general (cookies, cakes, brownies, etc.), it's just not my go-to for ice cream. But this chocolate ice cream is amazing and is worth making an exception. It is creamy and yummy and definitely hits the spot when you have a chocolate craving. It's kind of a complicated process as it is a custard style base that takes some time and preparation, but it's worth the work. I suggest starting in the morning on the day before you want to serve it. That way the ice cream base has plenty of time to chill in the refrigerator before you churn it, and then you can freeze it overnight before serving the following day.

Ingredients:

• 3/4 cup granulated sugar, divided
• 3 Tbsp Dutch cocoa powder
• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 1/4 cup corn syrup
• 4 oz. bittersweet chocolate, chopped
• 4 large egg yolks
• 2 tsp pure vanilla extract

Directions:

1. Whisk together 1/2 cup sugar and 3 tablespoons of cocoa powder in a medium saucepan. Whisk in the cream, milk and corn syrup and simmer over medium heat (will bubble at the edges of the pan).
2. In a microwave safe bowl, melt the chocolate on 50% power in 30 second increments, stirring in between each cycle, until the chocolate is melted. Let it cool slightly.
3. In a medium Pyrex or other heatproof bowl, whisk together the remaining 1/4 cup sugar with the egg yolks until the mixture is slightly pale in color and fluffy (about 1-2 minutes). 
4. Stir in the melted chocolate. The mix will thicken and set a bit.
5. While continuously whisking, slowly pour 1 cup of the hot milk mixture from the pan on the stove into the egg yolk mixture in the Pyrex bowl.
6. Now pour this egg yolk mixture into the pan on the stove while vigorously whisking.
7. Continue to cook the chocolate custard mixture, stirring constantly, until the mixture has thickened slightly (should coat the back of a spoon) and registers 175-180 degrees on an instant-read thermometer. 
8. Pour the mixture into a large Pyrex or other heatproof mixing bowl, and stir in the vanilla extract.
9. Cover the mixture with plastic wrap, carefully pressing it against the surface of the ice cream mixture to prevent a skin from forming on top.
10. Chill the ice cream mixture in the refrigerator until completely cooled, for at least six hours.
11. Churn the ice cream mixture in your ice cream maker according to the manufacturer's directions.
12. Transfer to a container, cover, and freeze in the freezer until firm, about 6-12 hours.

Note: If you want to add mix-ins like chocolate chips, peanut butter cups, etc., just add them in during the last couple minutes of churning.