Pepperoni Soup Recipe

for real this time

14 oz can of petite diced tomatoes
14 oz can tomato sauce
2.25 oz pepperoni cut into bite sized pieces
1 large zucchini (You can chop it up or grate it. I grated it because Winter does not enjoy the texture of zucchini, but found it to be fine once grated up.)
3 oz red wine
1 T olive oil
1/2 T garlic
1/2 T Italian seasoning
pinch of red pepper flakes
6 oz dry pasta
6 cups water

Combine all ingredients except for pasta in a large stock pot. Bring to a boil, then add pasta. Stir occasionally until pasta is tender. Makes about 10 cups of soup. Nutrition info is for 1 cup. You can reduce the amount of sodium by using canned tomatoes with no salt added.Garnish with some parmesan cheese if you like.

 

Recipe for slow cooker pepperoni pasta

This was intended to be soup, but after cooking the pasta absorbed most of the liquid, so it was not soup like at all. It was basically a normal pasta dish. It was a little on the salty side to me since I used regular canned tomatoes and pepperoni, so if I made it again I would probably use no salt added tomatoes.That would also cut the amount of sodium by a little more than half.

2 oz turkey pepperoni slices, halved
1 zucchini, halved lengthwise and then sliced
14 oz can tomato sauce
14 oz can diced tomatoes
1/3 cup red wine
2 T olive oil
2 T dried onion
1 T Italian seasoning
1 T dried garlic
2 1/2 cups water
5 oz dry pasta

Combine all ingredients except pasta in a slow cooker. Cook on low for at least 4 hours. About 15 minutes before you are ready to eat, turn off the slow cooker and stir in the pasta. Once the pasta has cooked, it's ready to go.  It will cook down to about 6 cups or so. Nutrition info is for about 1 cup.

What we ate and what I bought 07-18-14

stir fry with chicken, water chestnuts, carrots, cabbage, and sweet and spicy glaze

I made a stir fry for dinner last night and used this recipe for the glaze. I also added slivered almonds, and we ate it with white rice. I have figured out that the secret to using cabbage in stir fry is to add it at the very end, and only fry it for like a minute. Otherwise it gets overcooked and limp and isn't very good. It seems kind of "duh" in retrospect, but there you go. I also found out how to do matchstick cuts, finally, from reading a cooking magazine. Next time I'll do photo tutorial.

Breakfast: chocolate banana oatmeal bread
Lunch: leftover quiche, nectarine
Dinner: chicken and vegetable stir fry with sweet and spicy glaze and white rice
Snacks/desserts: more chocolate banana oatmeal bread
Beverages: Dr. Pepper Ten, Crystal Light, water

I also picked up a few things at the store yesterday:

2 lt. Dr. Pepper Ten (it was the free Friday download at QFC) $0.00
5 lbs all purpose flour $2.69
8 oz Kraft shredded cheese, cheddar blend (on sale with digital coupon) $1.49
Turkey pepperoni $2.99
.05 lbs slivered almonds from the bulk bins $.35

Total $7.52