Olive Garden Minestrone Soup (adapted from Top Secret Restaurant Recipes 2)

This was very good and extremely healthy with little fat and lots of protein. This recipe makes about 8 1 1/2 cup servings.

Ingredients:

3 tbsp olive oil
1 cup minced white onion (1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves or 4 tsp minced garlic
4 cups vegetable or chicken broth
2 15-ounce cans red kidney beans, drained
2 15-ounce cans small white beans or Great Northern beans, drained
1 14-ounce can diced tomatoes
1/2 cup shredded carrot
2 tbsp minced fresh parsley or 1 tbsp dried
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp dried thyme
2 bay leaves
3 cups hot water
1 cup seashell pasta

1. Heat olive oil over medium heat in large stockpot. Saute onion, zucchini, green beans, celery, and garlic in oil for 5 minutes or until onion turns translucent.
2. Add broth, drained beans, tomatoes, carrot, spices, bay leaves, and hot water. Bring soup to boil, then reduce heat and simmer 20 minutes.
3. Add pasta and cook for an additional 20 minutes or until desired thickness.

Susan's Leaning Tower

This recipe was whispered to me by an Olive Garden bartender a few years ago and we have this as an occasional treat. It is a thick and wonderfully fruity drink. You might want to experiment with the ingredients. I find I like a little less Pina Colada mix as it is very thick and sweet. Remember to lean and enjoy.

Ingredients:

3/4 c banana liquor
1 1/2 c Captain's Rum
4 1/2 c orange juice
1/4 c Pina Colada mix
splash Grenadine

Mix and enjoy. Remember not to drive as you may be leaning after drinking.

Edie Ransom's Sugar Cookies from Heaven

This is an awesome sugar cookie recipe from Apron Club member Edie. She is a great cook and these are heavenly. I have made this several times for my class and they are my favorite.

Ingredients:

2/3 c shortening
3/4 c sugar
1 tsp vanilla
1 egg
4 tsp milk
2 c flour
1 1/2 tsp baking powder
1/4 tsp salt

1. Preheat oven to 375 degrees. Makes 1 dozen cookies.

2. Thoroughly cream shortening, sugar and vanilla.

3. Beat in egg until light and fluffy. Stir in milk.

4. Sift dry ingredients. Blend with creamy mix.

5 divide dough in half. Chill one hour.

6. Bake 6-8 minutes.

Susan Stephenson's (Olive Garden) Zuppa Toscana

YUMMY! This is our favorite soup from Olive Garden.

Ingredients:

1 LB ground Italian sausage
1 large diced white onion
2 tsp garlic puree
5 cubes chicken bouillon
1 LB sliced russet potatoes
1/4 of a bunch of kale
1 1/2 tsp crushed red peppers
4 tbsp bacon pieces
10 cups water
1 cup heavy cream

1. Saute Italian sausage and crushed red pepper in large pot. Drain excess fat, refrigerate while preparing other ingredients.
2. In same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes, or until onion are soft.
3. Add chicken bouillon and water to pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until heated.
6. Stir in sausage and kale, let all heat through and serve.

Susan Stephenson's (Olive Garden) Zuppa Toscana

YUMMY! This is our favorite soup from Olive Garden.

Ingredients:

1 LB ground Italian sausage
1 large diced white onion
2 tsp garlic puree
5 cubes chicken bouillon
1 LB sliced russet potatoes
1/4 of a bunch of kale
1 1/2 tsp crushed red peppers
4 tbsp bacon pieces
10 cups water
1 cup heavy cream

1. Saute Italian sausage and crushed red pepper in large pot. Drain excess fat, regrigerate while preparing other ingredients.
2. In same pan, saute bacon, onions and garlic over low-medium heat for approsimately 15 minutes, or until onion are soft.
3. Add chicken bouillon and water to pot and heat until it starts to boil.
4. Add sliced potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until heated.
6. Stir in sausage and kale, let all heat through and serve.

Tuscan Chicken Sausage Stew (adapted from Weight Watchers)

This is a super easy stew to make. It takes about 15 minutes to prep and cook, has 6 grams of fat, 34 grams Carbs, 8 grams of fiber, and 18 grams of protein. This easy peasy meal serves 4.

Ingredients:
6 ounces cooked Italian-style chicken sausages
10 ounces mushrooms, sliced
1 medium zucchini, diced
1 (15 1/2 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with roasted garlic and onion
1 (8-ounce) can tomato sauce
1/4 cup water
1 tsp rosemary

1. Spray large nonstick skillet with nonstick spray; set over high heat. Add sausages, mushrooms, and zucchini; cook, stirring frequently, until sausages and vegetables are lightly browned, about 6 minutes.

2. Stir in beans, diced tomatoes, tomato sauce, water, and rosemary; bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender, about 2 minutes. Remove from heat, add salt to taste, and enjoy!