Super Easy Lasagna Soup

Oh my goodness, it might actually be spring!  We've been having 40 degree shifts in the weather on a daily basis it seems.  This last weekend was stunningly gorgeous, and it was all you could do to drag me back inside.  With spring comes the yardwork, mowing, cleaning out old brush and leaves, and getting ready for the planting season.  With that being said, sometimes it is nice to have the option to throw some food in the crockpot and get back outside to the things that need to get done.  This is pretty much a dump, stir, and walk away type of meal, once you have your sausage browned, (I just threw mine in the oven while I was working on other things).   Grab yourself a loaf of bread for dipping and you are good to go.

**One note, depending on the brand of sausage and chicken broth, this soup can be very salty.  I suggest adding everything but the broth into the crockpot and then taking a little sip of the liquid.  If it is salty I would substitute water for the broth, if it is bland go with the chicken broth.

1 Package lasagna Hamburger Helper (reserve the noodles)
1 lb Italian Turkey Sausage, browned
1 lb Frozen sweet corn
1 can diced tomatoes with garlic
1 Tbsp parmesan Cheese
2 Cups Chicken Broth (low sodium if possible)**
3 Cups Water**
Parmesan & Mozzerella cheese for serving

1. Add all the ingredients to the crockpot, except for the noodles (you can put them in now, just be warned the texture is going to get a little mushy) and cheeses.  Stir to combine.
2. Cook on high for 1 hour.
3. Add noodles and continue to cook for 30 minutes until the noodles are cooked.
4. Serve with the cheese, and nice loaf of bread for dipping.

Roasted Veggies--Weeknight Salvation

I'm putting this very simple recipe out here because sometimes I think we forget how simple and easy it can be to eat healthy.  With a little planning and pre-chopping, this is ready to go in the oven in about two minutes, and then you walk away while it cooks.  Add some grilled chicken, shrimp, or fish, and you have not only prepared a delicious meal, but you've given you body something healthy and full of nutrients.

This is not a very exacting recipe, turn the oven on super hot, chop up a bunch of veggies (hopefully, you've already washed and chopped them on the weekend), give them a shot of olive oil, salt, and pepper and bake until cooked and crispy.  That's all there is to it.  My vegetable combination is usually broccoli, cauliflower, (one of my great delights has been discovering how much I love roasted cauliflower) onions, & bell peppers.  Occasionally, mushrooms and zucchini make the pan too.

4-5 Cups Chopped Vegetables of your choice (broccoli, cauliflower, mushrooms, onion, etc)
1 Tbsp. Olive Oil (you can use olive oil cooking spray if you like)
Salt
Pepper

Preheat oven to 450 degrees.


Combine your vegetables in a large bow, or directly onto the pan if you want to get rid of one more dish.  Drizzle the olive oil over the vegetables and then add the salt & pepper, or seasoning of your choice.  Use you hands to distribute the oil and spice over the vegetables.


Bake for 20 minutes, bring the pan out and stir the veggies around a little.  If you are satisfied with how the vegetables are cooked at this point in time, go ahead and serve.  I usually put them back in for 10 more mintues, I like some crispiness on the broccoli and cauliflower.

Pull out of the oven and sprinkle with parmesan cheese if you like.