Monday, April 5, 2010

Easter Eggs

I completely forgot that I had uploaded Easter egg pictures to a post a month ago....and never posted it. That's what I get for becoming a seldom-blogger!

Happy Easter anyways!

Cabbage Soup with Italian Sausage

I'm always checking cook books out from the library and flipping through them as I watch kids play. Once in a while I find a real winner that gets added to the family recipe book. This one was gone far too fast and I'm still craving it...I may have to make it again this week! (and the best part is the low-cal info at the bottom--eat up!)

Cabbage Soup with Italian Sausage
½ lb bulk sweet Italian sausage
1 medium onion, peeled and diced
2 garlic cloves, peeled and minced
2 carrots, peeled and diced
4 cups firmly packed shredded green cabbage
5 cups chicken stock
1 (14.5 oz) can diced tomatoes, undrained
1 pound redskin potatoes, scrubbed and cut into bite size pieces
2 Tbl chopped parsley
1 tsp Italian seasoning
½ tsp salt, or to taste
Freshly ground black pepper to taste

1. Heat a saucepan over medium-high heat. Add sausage and cook, breaking up lumps with a fork, for 3-5 minutes, or until sausage is browned.
2. Add onion, garlic, and carrots to the pan, and gook for 3 minutes until onion is translucent.
3. Add cabbage and cook for 2 minutes until it begins to wilt.
4. Add stock, tomatoes, potatoes, parsley & Italian seasoning. Bring to a boil then reduce to low and simmer, covered, for 20-25 minutes. Add salt & pepper

Yield: 6 servings
Prep time: 20 mintues
Prep time with cooking: 45 minutes

160 cals
31 from fat
3.5g fat
1g sat fat
9.5g protein
25g carbohydrates
674mg sodium

(From $3 Make & Take Meals by Ellen Brown)