Tuesday, November 11, 2008

Final 3

I talked to Lindsey last night and just told her that we are cheering her on and so proud of her!! Can you believe with all she is doing, she is still nursing Bjorn...she is wonder woman!

Lindsey won the cooking challenge yesterday, if you didn't see it she had like 30 seconds to pick food from a mini mart called "Ray-Mart" and cook a well balanced diet. She made:

White Bean and Sausage Soup


  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 1/2 pound pork sausage, your favorite variety, removed from casing
  • 1 small onion, diced
  • 2 cloves of garlic, diced
  • 1 bundle of celery, chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • Salt and ground black pepper
  • 3 15-ounce cans cannellini beans, drained and rinsed, 1 can mashed or pureed in a food processor to a paste
  • 3 to 4 cups chicken stock (depending on how thick you like your soup)
  • 4 whole wheat bagels, sliced in half and quartered, toasted
  • 2 tablespoons butter


Place a large pot over medium-high heat with 1 turn of the pan EVOO, about 1 tablespoon. Add the sausage to the pan and cook, breaking it up into small pieces with a spoon, until golden brown, 6-7 minutes.

Add the onions, garlic, celery, cayenne, oregano, cumin, salt and pepper to the pan, and cook until the veggies are tender, 5-6 minutes.

Add the whole and mashed cannellini beans to the pot along with the stock and bring up to a bubble. Simmer until thickened, 4-5 minutes. Serve soup with toasted buttered bagel quarters alongside.

Serves 6

Momma Lindsey's Apples and Dipper


  • 1 1/2 cups peanut butter, your kid's favorite variety
  • 2 Three Musketeer bars, cut lengthwise and chopped, divided
  • 4 apples (any variety you like), cored and sliced


Mix together the peanut butter and half of the chopped candy bar in a small serving bowl.

Sprinkle the remaining chopped candy bar over the top of the bowl as a garnish. Serve with apple slices for dipping.

Serves 4

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