“I’m one stomach flu away from reaching my goal weight.” ~ Emily (The Devil Wears Prada)

I made a meal I couldn’t eat.

But it wasn’t because it didn’t taste good!

The DH loved it! I actually made it at his request.

The thing was I had not been feeling very well that day (stupid bug that’s been going around) and was really puny when I started frying the sausage and the grease smell made my stomach turn – automatic food aversion.

So the Olive Garden knock off – Spicy Tuscan Soup was a hit – just not with me. I only had the salad (with bought bottled Olive Garden dressing 🙂 )

As you can probably tell – it was an Olive Garden themed night.  All I needed was their yummo garlic bread sticks.

Maybe next time.

(also – because of not feeling so great – there are not many pictures)

Spicy Tuscan Soup   (adapted from Tasty Kitchen)

  • 1 pound Spicy Breakfast Sausage
  • 1 whole Medium Red Onion, Diced
  • 2 slices Bacon, Diced
  • 3 cloves Garlic, Minced
  • 3 whole Medium Potatoes, cubed
  • 1 quart Warm Water
  • 3 cubes Chicken Bouillon
  • baby spinach
  • ½ cups Heavy Cream
  • Salt And Pepper, to taste

In a large dutch oven, brown sausage, remove and drain on paper towel.

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In same dutch onion, cook onion and bacon until onions are translucent.  Add garlic and cook for one more minute.

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Add water and deglaze pan. Stir in Bouillon cubes and potatoes, cook at a simmer for 20 minutes.

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Stir in cream and spinach and cook for 5 more minutes.

Serve with shaved Parmesan cheese and crusty bread.

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This soup was really really good! I sure hate that I was not able to enjoy like I should have.

-abp

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“Spring is nature’s way of saying – Let’s Party!” ~ Robin Williams

Ahhh……The beautiful sunshine and warmth!! I can feel it coming – SPRING!

I can also feel the pollen coming too……

But that’s ok! I love spring.

Had a great day that started with church and a quick lunch at Zoe’s – I’m very excited about their new app that lets you scan in your receipts and sends you goodies as you build up points.  I highly recommend downloading it if you live around a Zoe’s.  I practically have one in my front yard – so it works great for me.

Even though it seems to be warming up, I’m still craving warm comfort food you usually have during the colder months.  My BFF made this last weekend and told me it was a must try.

Chicken Pot Pie Casserole (adapted from The Shady Porch)

  • 3 boneless, skinless chicken breasts, boiled and shredded
  • 2 cups chicken stock (from boiling the breasts above)
  • small bag of frozen vegetables
  • ½ stick butter
  • 2 cups Bisquick
  • 2 cups 2% milk
  • 1 can cream of chicken soup
  • 3 chicken bouillon cubes
  • 1/2 t. dried sage
  • 1 t. black pepper & salt

Preheat oven to 350Âş

Melt butter in 9 x 13 casserole dish.

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Layer shredded chicken and season with salt/pepper and sage. Top with veggies.

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(I forgot to take a picture of the veggies)

In a small bowl, mix together milk and bisquick and evenly pour over chicken and veggies.

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In another bowl whisk together chicken stock, cubes, and soup.

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Pour this mixture over milk mixture.  DO NOT MIX any of the layers.

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Bake for 1 hour 15 minutes or until set and browned on top.

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This one pan dish is a super simple way to make chicken pot pie and it was super delicious too!

-abp

“I just wanna live while I’m alive.” ~ Bon Jovi

I marked an item off my Bucket List!

I went to see Bon Jovi in concert!! YIPPEE!!

Oh! It was awesome! This dream has been 20+ years in the making!

But because I had to go to Atlanta mid week to see them it kind of knocked out a couple of days which meant I had plenty I needed to get done on Tuesday.

I needed a meal that would cook itself.

Thank goodness for the trusty old crockpot!

(as you can see, I was really off my schedule considering it’s Saturday before this was posted)

Balsamic Pot Roast (adapted from Little B Cooks)

  • 3 lb beef chuck roast
  • garlic salt and pepper for seasoning
  • 2 Tbs olive oil
  • 1 onion, sliced
  • 3-4 potatoes, cut into quarters
  • 1 cup baby carrots
  • 1/2 Tbs dried rosemary
  • 1 tsp poultry seasoning
  • 2 bay leaves
  • 3 cloves garlic, smashed
  • 1/3 cup balsamic vinegar
  • 1 cup red wine
  • 1 can (14.5 oz) beef broth

Season roast with garlic salt and pepper and sear both sides in olive oil.

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Place in crockpot, top with onions, potatoes and carrots.

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Mix remaining ingredients in bowl and pour over meat and veggies in the crock pot.

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Cook on low for 8 hours.

I must add – I know my photos are not the super impressive works of art that a lot of blogs have but regardless – pot roast just does not photograph well. 🙂

Balsamic Pot Roast (in the crock pot)

Easy Peasy!

-abp