I have been surprisingly social all weekend. I went to a football game on Friday (we won!) (Go Wolfpack!) and then my roommates and I spent the rest of the night with Schofferhofer Grapefruit Hefeweizen and Cards Against Humanity. If you have never played Cards Against Humanity, let’s just introduce you to their slogan : A party game for horrible people.
And that it is.
I also spent my Saturday night bar hopping with one of my best friends/pseudo cousin. Except that I had to drive home so my bar hopping experience was mostly just me getting leaned on by a bunch of drunk people.
Good times right?
The whole drinking and Cards Against Humanity thing ties together because:
1. Most of the time, if you’re playing Cards Against Humanity, you are simultaneously drinking.
And 2. When I told my roommate, “The only two games I know how to play are beer pong and Cards Against Humanity. What does that say about me?”, his response was, “You’re an evil alcoholic.”
So there’s that.
And now about Zuppa Toscana. It is that delicious soup at Olive Garden with sausage, potatoes, and kale. The broth is lightly creamy and a little spicy.
It is also 220 calories for a bowl of it at Olive Garden. That doesn’t seem tooooo bad, until you consider that it has 15 g of fat and 990 mg of sodium in it. And when you consider that you’re going to have another bowl of it. And a glass (or two) of wine. And probably some type of pasta. And that salad, which also doesn’t seem too bad until you see that there are 150 calories, 10 g of fat, and 760 mg of sodium in it. Also, don’t forget that you’re going to eat like, 4 of those bread sticks (140 calories, 2.5 g fat, 460 mg sodium)
Holy shit, what is in this stuff?
Anyways, I definitely recreated the recipe and lightened it up quite a bit. I calculated it all up and it was about 350 calories per serving. The recipe serves 4, so you get quite a big serving of soup for less than 400 calories. Also, you just throw it in a crockpot. So easy guys.
*The recipe was originally from Fix it and Forget it, but has been changed dramatically*
6 c. low-sodium chicken broth
1/2 c. whole milk or half and half
2 carrots, grated
3 russet potatoes, sliced
4 cups kale, chopped slightly
1 lb. turkey Italian sausage
Dash salt and pepper
Sprinkle of garlic powder
Sprinkle onion powder
1/4-1/2 tsp. red pepper flakes
Parmesan cheese, for sprinkling
Grate 2 carrots into your crockpot.
Pour in chicken broth.
And the whole milk/half and half.
Slice up your potatoes.
Add them to your broth.
Brown the sausage.
Add it to your broth.
Sprinkle your spices!
Cook for 3-4 hours on high, stirring every once in a while.
1 hour, I REPEAT, 1 HOUR before serving, stir in kale. If you do it any earlier, it will be grossly soggy. Do you want soggy kale? Do you?!
No. You really don’t.
Serve with a light homemade salad and some whole wheat rolls. Sprinkle it with a little parm.
Yum yum yum. This is definitely going to be my fall favorite.
Bonus: It’s gluten free naturally!
It doesn’t taste exactly like the Olive Garden version, but it’s pretty damn close for a light version. Sometime (when you feel really naughty) go ahead and use regular chicken broth, cream, and pork Italian sausage. Or just go to Olive Garden and really go all out. I’m normally not a fan of chains, but I still love Olive Garden every once in a while.
But just make this, okay?
I love pasta.
I absolutely love it.
Especially when it’s covered in rich, delicious cheese.
Today I had to have a little last minute surgery and anesthesia makes me crave meals like this. You know, after I get over the “oh-my-god-I’m-going-to-throw-up-and-also-I-feel-like-I’m-dying” feeling. If you’ve ever been on anesthesia and not reacted well, you probably have some kind of clue to what I’m sayin’. And if you haven’t, consider yourself lucky. You are not missing anything (I swear)!
But on the bright side, I’m feeling much better, doped up on Loritab, and am on my way to enjoying a nice big bowl of cheesy pasta in the very near future.
Life is great, isn’t it?
8 oz. rigatoni pasta
1/4 c. butter
2 cloves garlic, minced
1 c. whole milk
6 oz. cottage cheese
1 c. cheddar cheese, grated
1 c. mozzarella cheese, grated
1 c. Swiss cheese, grated
1/4 c. Parmesan cheese, grated + more for top
1/4 tsp. garlic powder
1/4 tsp. onion powder
Dash ceyenne pepper
Salt and pepper, to taste
1/4 c. Panko bread crumbs
1 Tbs. butter, melted
Boil pasta according to directions until it is al dente (normally about 8-9 minutes). Drain and set aside. Preheat oven to 350* F.
Meanwhile, melt the butter and brown the garlic until fragrant in a medium sauce pan. Add the flour until it forms a roux. Stir in the milk and all five cheeses. Allow the cheeses to melt (the cottage cheese will not melt, but will make it super creamy and delicious, trust me).
Add garlic powder, onion powder, paprika, ceyenne, salt, and pepper. Stir well. Add pasta and mix to coat.
Butter an 8×8 casserole dish and add pasta, spreading it smoothly. Combine panko and melted butter. Sprinkle the bread crumbs and extra parmesan on top of the pasta. Bake for 20 minutes or until bubbly.
Revel in happy, pasta related bliss.
You can do that, right?
I have faith in you.
Hello friends 🙂
About a week ago, I made this pasta salad recipe and it was super delicious. Plus, it’s healthy so it’s perfect for a weekday lunch. In fact, I had it every day last week!
School has been absolutely crazy lately with prom, Grad Nite, and college all coming up! Luckily, I’ll have a long summer and nice week in Hawaii for my birthday before college life begins.
However, among all the craziness in my life my wonderful boyfriend came over and surprised me by taking me to lunch yesterday. That’s a way to have a week made!
Plus we’ve been dating for 2 1/2 years, since yesterday, so that was awesome as well. 2 1/2 years goes quick!
So among your crazy, busy life make this pasta salad for lunches or a dinner side and then you won’t have to worry about grabbing a fast food bag instead!
1/2 box of whole wheat penne (or pasta of choice), boiled according to package directions
1 orange pepper, diced
1 cucumber, sliced
1/4 c. Parmesan, shredded
1/4 c. part skim Cheddar cheese, cubed
1/4 c. part skim Colby Jack cheese, cubed
1 can chick peas (garbanzo beans), drained and rinsed
1/4 c. low fat salami, sliced
1/2 c. olive oil
1/4 c. red wine vinegar
3 cloves garlic, chopped
2 tsp. Italian seasoning
1/2 tsp. dried parsley
Salt and Pepper, to taste
1/2 tsp. spicy mustard
1/4 tsp. sugar
While the pasta is boiling, mix together the ingredients for the salad dressing. When the pasta is drained and slightly cooled, mix the rest of the salad ingredients together and toss with dressing. Refrigerate until chilled. Serve.
*More vegetables could always be added to this salad! Olives, onion, tomato, etc.