Copy Cat Olive Garden Zuppa Toscana Soup

1 lb. ground Italian Sausage
1 tsp. red pepper flakes
1 medium white onion
4 slices bacon
2 tsp minced garlic
6 C. chicken broth
2 C Heavy cream
5 potatoes
1/4 of a bunch of Kale

Directions:
Brown italian sausage together with red pepper flakes. Drain and set aside. In same pan, fry bacon, crumble once cooked. Then sautee onions and garlic in bacon grease until onions are soft. Bring chicken broth to a boil. Thinly slice potatoes, and add to boiling broth. Cook until soft through, 20-30 minutes. Add italian sausage, onions and garlic, and crumbled bacon to the soup. Add heavy cream and cook until just heated through. Chop Kale into bite sized pieces and add. Stir all together and serve!

Baked Ziti

1 Box Tortilini (or really any type of pasta, cooked and drained, we use penne a lot)
1/2 lb. spicy italian sausage (you can also use hamburger)
1 jar Spaghetti Sauce
1 jar Classico Alfredo sauce

Cook and drain both noodles and meat. Add spaghetti sauce to meat and noodles and mix. Pour into a 9x13 pan, and pour the alfredo sauce over the top. Top with shredded cheese. Bake at 350 until bubbly and warmed all the way through. You may want to cover it with foil towards the end so the top doesn't get too brown. When I make it for just Austin and me I don't always use a full box of pasta and just cook it in and 8X8, it reheats really well though!

Connor's Meatloaf

Servings: 2
I normally don't like meatloaf, but I really this version that Connor created.

Ingredients:

Loafs:
1/3 cup crushed croutons or breadcrumbs (I like to use the croutons that come in the big bag from Costco)
2 tablespoons milk
2 shakes parsley
1.5 tablespoons worcestershire sauce
3/4 tablespoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound of hamburger

Glaze:
1/4 cup ketchup
2 packed tablespoons of brown sugar
2 teaspoons apple cider vinegar

Directions:

1. Preheat over to 425, making sure the oven rack is placed in the middle of the oven.
2. Mix crouton crumbs, milk, parsley, worcestershire sauce, mustard, onion power, garlic powder, salt and pepper together.
3. Mix in ground beef until uniform with hands, mixing throughly.
4. Shape into patties.
5. Heat small amount of oil in pan until rippling, brown patties on both sides (3-5 minutes total).
6. Mix glaze ingredients together until smooth.
7. Place loafs in pan and cover with glaze.
8. Make 18-20 minutes until center of loaf reaching 160 degrees.

Italian Meatball Subs

Adapted from Mel's Kitchen Cafe.
Makes 4-6 servings

Meatballs:
1 cup breadcrumbs
3/4 cup shredded parmesan or mozzarella cheese
1/2 cup milk
1/2 cup beef broth
1/2 cup fresh parsley or 2 tbs dried parsley
2 eggs lightly beaten
1.5 tablespoons oregano
3 cloves minced garlic
1.5 teaspoons salt
2 teaspoons pepper
2 teaspoons basil
1/2 teaspoon red pepper flakes
2 pounds ground beef

In a large bowl mix all ingredients except the ground beef. Let sit for 10-15 minutes. Mix in ground beef. Form into shape of meatballs. Dredge meatballs in flour and then bake at 400 for 20 to 25 minutes. Serve on french bread with your favorite red sauce with cheese melted on top.

These meatballs freeze great. Also, I have found that the meatballs taste better if you form them in the morning, place in refrigerator, and then bake later in the day.

Grandma's Spaghetti

Grandma's Spaghetti 

1 lb Ground Beef                                         1 tsp. dried oregano 

1 c. Chopped onion                                     1/2 tsp dried basil leaves

1/2 c. pepper (opt)                                        1/8 tsp. pepper                   

1 clove garlic                                                1 bay leaf 

1 qt tomato juice & 2 T cornstarch 
  or 3 cans of tomato sauce

1tblsp sugar

1 1/2 tsp salt 

Brown the meat add the onion, pepper, and garlic 

Add Remaining ingredients simmer 30 minutes. Uncover and cook until thick