Session 2 menu - Pay by cash or check or online

 1 pkg Rotini or Penne Pasta
1 lb Italian Sausage, no casing
1 medium Onion, chopped
3 cloves fresh Garlic, chopped
2 cans (14 oz. each) diced Tomatoes
1 can (14 oz.) Tomato Sauce
1 can (6 oz.) Tomato Paste
3 cups Water
8 oz. Cream Cheese
3-4 Tb. Basil paste, or a handful of fresh chopped Basil
Salt & Pepper

Cook pasta to al dente according to package directions. Rinse and set aside.
Sauté sausage in 8 qt pot (see notes below if using an Instant Pot), then remove with a slotted spoon. Sauté onion until translucent. Add garlic, diced tomato, tomato sauce, and tomato paste. Use a stick blender to puree everything in the pan, or transfer to a blender. If you prefer chunky, just leave it as it is.
Add water and simmer for 1 hour. In the meantime, cut the cream cheese into cubes. After simmering, stir in basil and cream cheese until melted. Blend again, if needed. Add salt and pepper to taste, then stir in sausage and pasta.

Instant Pot Directions: Instead of using an 8 qt pot, sauté in the Instant Pot. After adding water, set pot to high pressure (or use soup/stew setting) for 8 minutes, then release the steam manually when time is done. 

  2 c. quick oats1/4 cup of flaxseed for fiber if you want
1 1/2 c. flour
1/2 c. natural sugar (sucanat or organic sugar)
1 tsp. soda
3/4 tsp. salt
1 c. butter, melted (not too hot or it will melt all the chocolate chips)
1 can organic sweetened condensed milk or 1 can of organic coconut milk
1/3 c. organic peanut butter (crunchy or smooth)
1 c. cacao chips, organic, 60% cacao or ghiradelli's dark chocolate chips 60% cacao
Combine quickly - pour into rectangle cake pan or jelly roll pan - then bake at 375 for 15-20 minutes Less baking seems to be better so they are not dry and crumbly.