QC Family Focus: November 2015

Ever crave the comforts of a big pan of lasagna but don’t want to go to the hassle of making it?
Yeah, me too! This hearty, warm and filling soup gives your taste buds all the flavors of lasagna
but without the fuss. Serve with a crusty slice of garlic bread and your day will be made.
Lasagna Soup
1 lb. ground sausage 1/2 onion, minced
4 cloves garlic, minced 2 T. tomato paste
1 16 oz. can fire-roasted tomatoes salt/pepper
4 c. chicken stock 2 t. dried oregano
2 t. dried basil 2 t. dried parsley
8 oz. pasta Parmesan cheese
mozzarella cheese
1. In a stock pot, brown the onion, garlic and sausage. Drain off
grease.
2. Add in the tomato paste and cook over the heat for 3-4 minutes,
until it is a deep red color.
3. Add in tomatoes, chicken stock and seasonings. Bring to a boil and then simmer for 30
minutes.
4. Meanwhile cook the pasta separately until al dente. Drain and set aside to cool.
5. When ready to eat, place a cup of pasta in a bowl, ladle in some soup and then top with a
sprinkling of Parmesan and mozzarella cheese.
6. When storing, keep the pasta and soup separate in the fridge. This will keep the pasta fresh
and not mushy.
My slow cooker is one of my favorite kitchen gadgets. Why not
make breakfast in it, too? Throw it all in the crock pot the night
before, stick it in the fridge, then wake up early to plug it in (don’t
forget to go back to sleep!). Your family will love this one!
Crock Pot Caramel Pecan French Toast
1/2 loaf of bread, cubed 4 eggs
1 1/2 c. milk 1 t. vanilla
1 t. almond extract 1 t. cinnamon
1 c. brown sugar 1 c. chopped pecans
3/4 stick of unsalted butter, cubed
1. In a large bowl, mix together eggs, milk, vanilla, almond extract and cinnamon. Drop in the
cubed bread and mix together well. Cover and place in the fridge for at least 4 hours or
overnight.
2. When ready to cook, spray the inside of a medium-sized crock pot with cooking spray.
3. Sprinkle 3/4 c. of the brown sugar into the bottom of the crock pot, along with 1/2 stick of the
cubed butter and 3/4 c. of the chopped pecans.
4. Pour in the soaked bread mixture.
5. Sprinkle the remaining brown sugar, pecans and butter on the top of the bread mixture.
6. Cook on LOW for 3 hours or HIGH for 1.5 hours.
7. French toast will be done when the mixture is pulling away from the sides of the crock
pot and bubbly. Do not overcook as the dish will burn fairly easily.
For more of Ally’s recipes check out the recipe section at
www.qcfamilyfocus.com or www.sweetandsavoryfood.com
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