Lasagna Soup

1/2 lb ground beef

1/2 lb Italian sausage 

1 medium onion, finely diced

3 cloves garlic, minced

1 jar (24 oz) marinara sauce

8 cups chicken broth

2 T tomato paste

1/2 t red pepper flakes

1/2 T Italian seasoning

9 lasagna noodles, broken into small pieces (next time I might just used a wide egg noodle)

10 oz ricotta

1 cup shredded mozzarella

1/2 c grated Parmesan

Cook ground beef and Italian sausage with diced onion. Add garlic, cook for 1-2 minutes. Add broth, marinara, and seasonings, bring to a boil and simmer. After 10 minutes, add noodle pieces and cook until soft. 

Mix cheeses together, add as a topping for soup. 

Orange Chicken

 3 chicken breasts, cut into 1” cubes

1/3 c cornstarch

1/3 c flour

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp pepper

3 eggs

1 1/2 c orange juice

1/2 c sugar

1/4 c soy sauce

1/4 c rice vinegar

1/2 tsp red pepper flakes

1 tsp grated fresh ginger

3-4 garlic cloves

orange zest

• To make orange sauce:
• In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
• In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
• To make chicken:
• Place flour and cornstarch, garlic and onion powders, and black pepper in a shallow dish or pie plate. Add a pinch of salt. Whisk in eggs. 
• Dip chicken pieces in egg and flour mixture.
• Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
• Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
• Toss chicken with orange sauce. Serve it with a sprinkling of green onion and orange zest, if so desired.