Creamy Parmesan Italian Sausage Soup Recipe

Ingredients

1 pound Italian sausage, casings removed

1 onion, diced

2 cloves garlic, chopped

1/2 teaspoon ground fennel (optional)

1/2 teaspoon red pepper flakes (optional)

4 cups chicken broth

1 (14.5 ounce) can petite diced tomatoes

8 ounces pasta such as Ditalini (gluten-free for gluten-free)

1 teaspoon Italian seasoning

1/2 cup  Parmigiano-Reggiano  (parmesan), grated

4 ounces cream cheese (warmed)

1/2 cup heavy/whipping cream

salt and pepper to taste

1 tablespoon parsley, chopped (optional)

Instructions:
Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.

Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.

Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.

Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.

Season with salt and pepper to taste, mix in the parsley

Slow Cooker Creamy Potato Bacon Soup

Ingredients:

6 slices bacon, cut into 1/2 inch pieces

1 onion, finely chopped

2 (10.5 ounce) cans condensed chicken broth

2 cups water

5 large potatoes, diced

½ teaspoon salt

½ teaspoon dried dill weed

½ teaspoon ground white pepper

½ cup all-purpose flour

2 cups half-and-half cream

1 (12 fluid ounce) can evaporated milk

How To Make Slow Cooker Creamy Potato Bacon Soup

Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.

Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.

In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Steak Fajita

Ingredients

2 pounds sirloin steak, cut into thin strips
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 green bell pepper thinly sliced
1 large yellow onion, thinly sliced
1 tbsp lime juice
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
2 minced garlic cloves
2 cups Mexican blend cheese, grated
6 to 8 tortillas

How To Make Spicy Steak Fajitas

In a zip lock bag, place the sliced ​​steak, spices, lime juice and olive oil
Seal bag, shake to coat steak pieces
Add the peppers and onions to the bag and close the bag
Shake the bag again to coat the vegetables
Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.
Cook until the vegetables are just tender and the steak is done.
Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings

Pork Chop Potato Casserole

Ingredients

6 med potatoes

salt and pepper, to taste

6 lg pork chops

all-purpose flour

oil

2 cans cream of mushroom soup (10.5 oz each)

1/2 can water (cream of mushroom soup can)

Peel the potatoes.

Cut into round slices.

Preheat the oven to 350 degrees F. Layer the bottom of a large casserole dish with potatoes. Sprinkle with salt and pepper.

Coat the pork chops with the flour.

Heat the oil in a large skillet. Brown the pork chops on each side.

Arrange the pork chops on top of the potatoes.

In a microwave-safe bowl, heat the soup and water.

Pour the soup mixture over the pork chops and potatoes.

Cover with foil. Bake for 1 1/2 hours.