Pasta Soup

 This comes from https://www.chelseasmessyapron.com/.

Ingredients

1 pound spicy Italian sausage (mild sausage works too)

2 and 1/4 cups vegetables: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion

3 garlic cloves minced

2 cans (15 ounces each) fire-roasted diced tomatoes 

2 cartons (32 ounces EACH) reduced-sodium beef broth or stock

1 teaspoon EACH: dried basil, Italian seasoning

1/2 teaspoon dried oregano

fine sea salt and freshly cracked pepper

3 cups miniature farfalle pasta (uncooked) 

4 cups (lightly packed when measured) fresh spinach, coarsely chopped

Freshly grated Parmesan cheese

NOTE: I used zucchini, finely diced carrots and onions. You can use whatever veggies you want, really, though I would make sure onions are part of the bunch. And if you use carrots, make sure they are thinly diced. (I did about 1/8" or thinner.)

Directions

1. SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don't need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.
2. VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use). Stir.
3. PASTA: Bring the soup to a boil. As soon as it's boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.
4. SERVE: serve with Parmesan cheese and crusty bread. Enjoy!

Honey Mustard Glazed Chicken Bake

 This recipe comes from goodhousekeeping.com.

Ingredients

1 lb. parsnips, sliced on an angle

1 lb. Yukon Gold potatoes, scrubbed and quartered

1/2 lb. carrots, quartered lengthwise, then cut into 2-inch pieces

1 medium red onion, cut into 8 wedges

2 tbsp. olive oil

5 sprigs fresh thyme

4 small chicken thighs (about 1 1/2 lb.)

4 small chicken drumsticks (about 1 lb.)

3 tbsp. Dijon mustard

2 tbsp. whole-grain mustard

2 tbsp. honey

1 tbsp. brown sugar

NOTE: I did not use the parsnips. And I substituted 6-7 boneless thighs for the chicken.

Directions

1. Preheat oven to 425 degrees F. In large roasting pan, toss parsnips, potatoes, carrots, onion, oil, thyme and 1/2 teaspoon salt. Roast 15 minutes.
2. Place chicken parts in single layer over vegetables. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 15 minutes.
3. In medium bowl, whisk Dijon mustard, whole-grain mustard, honey and brown sugar. Drizzle all over chicken and vegetables. Roast 25 minutes or until chicken is cooked (165 degrees F) and vegetables are tender. Serve chicken with vegetables. NOTE: I had to roast an extra 10 minutes or so for the veggies, but don't roast so long that the chicken gets dry.