Category: Recipe

Photo credit: justbestrecipes At my house, weeknight meals are tough. Usually they have to be something that goes together fairly quickly, and I'd like it to be at least semi-healthy most of the time. This yummy soup fits the bill. The recipe is from Food Network. Tortellini Tomato Spinach Soup Serves 4 Ingredients 1 tablespoon olive oil 1/2 cup minced onion (about 1/2 small onion) 1 clove garlic, minced 4 to 6 cups broth, chicken or vegetable 1 (14-ounce) can whole tomatoes, crushed through your fingers or coarsely chopped 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini Coarse grained salt and cracked black pepper 10 ounces fresh or frozen spinach, defrosted and chopped 1/4 cup freshly grated Parmesan, very loosely packed Directions In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions....

This past week I was looking for cheap, easy, yummy dinners. Okay, that's what I'm looking for most of the time. Anyway, I tried this variation on Chicken Noodle Soup and it was a definite hit. Amber loved it and even ate the celery, which she doesn't usually do. Chicken Ravioli Soup (recipe thanks to DisneyFamily.com) Ready In: 30 minutes Yield: 4 servings Ingredients 8 cups chicken stock or broth 1/2 cup diced carrot 1/2 cup diced celery 2 cups refrigerated mini cheese-stuffed ravioli (I used frozen tortellini instead. It's what we had and it's Amber's favorite.) 1 cup cooked chicken - diced salt and pepper to taste Directions  Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery. Simmer until vegetables are soft - about 20 minutes. Add ravioli and cook according to package directions -- usually about a 5 minute simmer. Stir in cooked chicken, salt and pepper as desired and serve. Using the tortellini instead of regular egg noodles made it a little heartier, a little more...

We grill a lot in the summer. I love the taste of meat, veggies and fruit on the grill, it gets David to cook and not me, it helps keep the house cooler. A few days ago we had spicy honey-glazed chicken breasts that turned out pretty well. Here's the recipe for the chicken from Rachael Ray. Spicy Honey-Glazed Chicken Ingredients: 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1/2 cup honey 2 teaspoons hot pepper sauce 1/2 teaspoon chili powder 1 teaspoon lemon juice 8 skinless, boneless chicken breasts (about 4 pounds) Salt Directions: In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside. Preheat a grill to medium-high. Rub the chicken with the remaining 3 tablespoons olive oil and season...

I don't make soups very often, even though we really like them. I actually made this one night after Amber went to bed and reheated it for dinner the next day. While it was simmering that night, I kept thinking how delicious it smelled. And it ended up tasting really yummy. It is a thick soup, more of a stew, and I did add extra broth and crushed tomatoes and used frozen okra. Ingredients 4 baked chicken breasts, diced into small chunks 1 1/2 cups cabbage, chopped 1 large carrot, chopped 1 cup okra, sliced 1 large onion, chopped 2 large celery stalks with leaves, chopped 1 15-oz. can of crushed tomatoes 1 14-oz. can fat-free chicken broth 1 1/2 teaspoons salt 1/4 teaspoon pepper Directions Place all ingredients, except chicken, in a large pan and simmer for one hour or until vegetables are soft. Add in chicken and heat thoroughly. The recipe is from The 17-Day Diet by Dr. Mike Moreno. Weekend Cooking is hosted by Beth Fish Reads and is open to anyone...