Chocolate Peanut Butter Banana Crepes

I am a big fan of weekends. Raise your hand if you are too. (I see those hands raised)

It seems like every Saturday I get the urge to make something super healthy and nutritious... oh wait, that's the future better version of Teesha.

Let's try again. It seems like every Saturday I roll myself out of bed simply motivated by the fact that I could combine butter and sugar to make something delicious for Jake and I to devour. There. That sounds more like it.

Last Saturday looked a lot like that. Crepes were on my mind. I was inspired by a picture of banana Nutella crepes, but since Nutella was nowhere to be found in my kitchen, I settled on peanut butter and chocolate sauce.

Here's what you need:

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Peanut butter
3-4 bananas sliced
Hershey's syrup
Powdered Sugar
Cocoa Powder

Here's what you do:
-Make my crepe recipe (If you have your own, you can make that too. However, I don't guarantee that they will taste like the crepes I ate on Saturday).
-Smear peanut butter all over one side of a crepe.
-Lay a handful of banana slices on top.
-Drizzle with Hershey's syrup.
-Roll up the crepe.
-Sprinkle with powdered sugar.
-Sprinkle with cocoa powder.
Repeat with other crepes

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Zuppa Toscana (Olive Garden Cheat)

Jake and I went to Olive Garden for lunch last week. Don't you just love their soup, salad, and bread sticks?! After we got home I made our grocery list for the week, and decided I hadn't had enough of their soup. Therefore I not only made this Zuppa Toscana soup, but also Minestrone (I'll share that recipe soon!).

It's really simple and quite fast. You could get in your, drive to your nearest Olive Garden, wait in line for an hour, just to eat one bowl. Or you could spend an hour making a big pot to eat for the rest of the week. It's really up to you.

Recipe from Food.com

Here's what you need:
-1 lb Italian sausage
-16 oz chicken broth {two 8-once cans}
-1 quart water
-2 large russet potatoes {diced}
-1 diced white onion
-2 cloves minced garlic
-2 cups chopped kale
-1 cup heavy whipping cream

Here's what you do:
-Brown the sausage in a large pot.
-Stir in chicken broth and water.
-Add potatoes, onions, and garlic. Bring to a boil, then simmer until potatoes are cooked. {stir occasionally}
-Season with plenty of salt and pepper.
-Allow to simmer for another 5-10 minutes.
-Stir in chopped kale and whipping cream.
-Remove from heat and let sit for about 2 minutes.

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