Nagel Nov 3 - 9

M - Waffles
T - Chicken Quesadillas
W - Kung Pao Chicken
Th - Clam Chowder
F - Leftovers
S - Baked Tortellini Soup (from Colorado Collage, one of my favorite books, recipe below)
S - All-Day Meatloaf (I've had this floating on my calendar for over a month now and have never managed to make it.)

fyi: The sausage and sauerkraut stew was not so great. Matt liked it okay but I never want to make it again.

Baked Tortellini Soup
1 1/2 lbs Italian sausage links
1 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 cups beef broth
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 cups peeled and thinly sliced carrots
1 16-ounce can whole peeled tomatoes
1 15-ounce can kidney beans, drained and rinsed
1 6-ounce can pitted, sliced ripe olives, drained or oil-cured olives
2 cups diced zucchini
16 ounces tri-color cheese tortellini, cooked al dente and drained
Garnish: freshly grated Parmesan cheese

Preheat oven to 400 degrees. In roasting pan, combine sausage, onion, garlic, and pepper. Add olive oil and toss to coat. Roast, uncovered, stirring occasionally, 20-30 minutes, until sausage is browned. Remove from oven. Reduce oven temperature to 325 degrees.
Drain grease from sausage and cut into 1/4-inch slices. Return to roasting pan. Add beef broth, water, Italian seasoning, and carrots. Cover and return to oven. Bake 30 minutes, until sausage is tender. Remove from oven. Stir in tomatoes with juice, beans, olives, and zucchini. Bake 15-20 minutes. Add tortellini and bake 5 minutes longer. Ladle into warmed bowls and garnish with Parmesan.