Tackel it Tuesday...

On Monday I cleaned out my fridge, freezer and re-organized all of my kitchen cupboards...so I wanted to do something fun for my Tuesday project. My kids love french toast or waffles in the morning. Everytime I make breakfast for dinner I always make some extra to freeze them. So I made a whole batch just to freeze it for the next couple of weeks. I also had Tatum help me make a big batch of minestrone soup while Carson was sleeping. I have the most awesome recipe for it. Last year for my birthday, my Mom gave me this cookbook that was restaraunt clones. It is awesome, and I have yet to try something from it that isn't 100% amazing. My favorite recipe is Chili's chicken crispers. Out of this WORLD. But I only made those once because those aren't too healthy. Anyway I like to make the soup because it makes a ton and it last for a while. So now I have breakfast for the kids all week, and lunch for me, too. Although looking back at this post I'm wondering if this really should be called "Too much time on my hands Tuesday."

Denny's fabulous french toast

4 eggs

2/3 cup milk

1/3 cup flour

1/3 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1/8 teaspoon cinnamon

Texas Toast bread ( this batter makes enough for the enitre loaf)

Butter

Whisk together eggs, milk, flour, sugar, vanilla, salt and cinnamon together-leaving no lumps in batter. Heat a pan over medium heat. Add butter (if desired) to the pan. Drop each bread slice into the pan for about 2 minutes, then flip. ENJOY! So So good.

Olive Garden minestrone soup

3 TB oil (olive oil, canola, whatever you have...)

1 cup minced white onion

1/2-1 cup chopped zuchini

1/2 cup frozen cute italian green beans

1/4 cup minced celery

4 cloves minced garlic

4 cups vegetable broth- (Do NOT use chicken broth. It's not the same!)
1 or 2 15 oz cans red kidney beans, drained (depending how "beany" you want it)

1 or 2 15 oz cans northen or white beans

1 14 oz can diced tomatoes

1/2 cup chopped carrot

2 TB fresh parsley

1 1/2 tsp dried oregano

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried basil

1/4 tsp dried thyme

2 bay leaves

3 cups hot water

4 cups fresh baby spinach

1/2 cup seashell pasta

Heat oil over medium heat in stock pot. Saute onion, zucchini, green beans, celery and garliv in the oil for 5 minutes. Add broth to pot, plus drained beans, tomatoes, carrot, spices, bay leaves and hot water. Bring to boil then reduce heat and simmer for 20 minutes. Add spinach leaves and pasta and cook for another 20 minutes or until desired thickness.

THIS SOUP IS AWESOME. The best part is the spinach which you can't even really taste. It just makes it look pretty and sneaks in some extra nutrients. Even my kids eat it...which is a total miracle.