Friday Foodday

Happy Friday!

Here are my favorite recipes this week.

Pear Honey Margaritas

c/o The Kitchn

Ingredients

• 4 cups pear juice
• 2 shots tequila
• 1 shot triple sec
• 2 tbsp honey
• 1 rosemary sprig
• Optional: ¼ tsp cinnamon

Directions

1. Place ingredients into a container or jug and stir really well.
2. Put in the refrigerator for at least one hour, allowing the flavors to absorb.
3. Pour into glasses and enjoy!

Sausage Tortellini Tomato Soup

c/o Emily Bites

Ingredients

• teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw hot Italian poultry sausage, casings removed 
• 32 oz fat free low sodium chicken broth
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• A pinch of black pepper
• ½ teaspoon crushed red pepper flakes
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup torn fresh spinach

Directions

1. Pour the olive oil into a soup pot or Dutch oven and bring over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. Add the minced garlic, stir together and cook for another 30-60 seconds. Add the sausage and stir together. Cook, breaking the meat up into small pieces, until the sausage is cooked through and fully broken up.
2. Add the broth, crushed tomatoes, basil, Italian seasoning, salt, pepper and red pepper flakes, increase the heat and bring to a boil. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.

Nutrageous Fudge

c/o Buns in My Oven

Ingredients

• 8 fun sized Nutrageous candy bars
• 3 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk
• pinch of salt
• 1/2 cup mini Reese's

Directions

Line a 9x9 baking dish with foil and spray with non-stick cooking spray. 
Unwrap the candy bars and place them evenly in the pan. 
Melt the chocolate chips, condensed milk, and salt in a microwave safe bowl, stirring every 30 seconds.  
Stir well with a rubber spatula and spread over the candy bars.  
Chop the Reese's candies with a sharp knife and sprinkle over the fudge. Lightly press the Reese's into the fudge. 
Refrigerate for at least one hour before  cutting and serving.