Recipe from Stephanie Cooks

Easy, quick weeknight meal!  This only takes about 10 minutes to make, and the only prep work involved is chopping up a tomato and carrot.  This is perfect for those weeknights when you have no time, yet you really want a good meal. 🙂  Serve with some hearty bread or salad.

I added in the carrot and some fresh basil because I had them in my refrigerator.

4 c chicken broth
1 package tortellini
3 c baby spinach
1 tomato, seeded and chopped
1-2 carrots, diced
1/4 c Parmesan cheese
1/4 t Italian seasonings
1/4 t garlic powder
salt and pepper, to taste
Fresh basil, chopped – for garnish

Bring broth to a boil in a medium saucepan.  Add the tortellini and cook until almost done.

Add in the remaining ingredients (except basil) and cook over low heat until spinach is wilted.  Season to taste and season each serving with basil.


Recipe from Kitchen Stewardship

I cooked this recipe in the crockpot, instead of stove top.  Basically I didn’t pre-cook or brown any thing, just threw it all together and let it cook away! 🙂

J and I liked this recipe.  However, I added way too much kale and it kind of over-powered the other flavors.  I’d make this again, but I’d definitely cut back.  I just used the entire bunch of kale because I wasn’t sure what I’d do with the leftovers, but I didn’t realized it has such a strong flavor.

Ingredients:4-8 ou mushrooms, sliced
1 large onion, diced
3-4 cloves garlic, minced
1-2 lbs beef for stew, cut into 1-2″ pieces
2-3 c beef broth (I used 3)
2 T tomato paste
15 ou can diced tomatoes with juice
2 cans white beans
4 carrots, diced
2-3 c kale
1/2 t salt
1/2 t pepper
2 t Italian seasoning
1 1/2 t dried parsley
1/2 t dried parsley
Shredded Parmesan, for serving

Place all ingredients in a large crockpot and cook on low for 8-10 hours.  Serve sprinkled with Parmesan cheese.

Recipe from Cooking Light

J recently mentioned to me that I’ve been making a lot of soups lately, especially on Sundays. I can’t help it!  Soup is such a great winter meal.  It’s a comfort food and it makes great leftovers! 

This soup was so simple to make, and it was great paired up with Havarti grilled cheese sandwiches. 🙂

1 t olive oil
1 t minced garlic
1 c chopped celery
1 c minced onion
1 t crushed red pepper
3/4 lb shredded or diced cooked chicken
1 28 ou can diced tomatoes, undrained
1 1/2 (14 ou can) chicken broth
1/2 c crumbled Gorgonzola cheese

Heat olive oil over medium-high heat in a large skillet and then add the celery, onion, garlic and pepper and saute for about 6 minutes, or until heated through.

Mix in the tomatoes and broth and bring to a simmer for about 8 minutes.  Sprinkle each serving with about 2 ou of cheese.

I love wedding soup, and this recipe was no exception.  The meatballs had really good flavor, and, overall, it was very simple to make.  I made the meatballs on Sunday so that on Monday I just had to throw the rest of the ingredients together.

3/4 lb ground turkey
1/2 lb italian turkey sausage, casings removed and crumbled
2/3 c panko (or other white bread crumbs)
2 t minced garlic
2 T fresh parsley
3 T milk
1 large egg, lightly beaten
1/2 c grated Parmesan
Salt and pepper, to taste

2 T olive oil
1 c minced onion
1 c diced carrots
3/4 c diced celery
10 c chicken stock (I think I only used about 6 cups – J doesn’t like a ton of extra broth)
1/2 c dry white wine
1 c small pasta (I used orzo)
12 ou baby spinach, washed and trimmed

Preheat oven to 350.

In a medium bowl mix all ingredients for the meatballs.  Drop them by the teaspoon onto a sheet lined baking pan. Bake for about 30 minutes, until slightly browned.  Set aside.

Heat olive oil over medium-low heat in a large pot or dutch oven. Add onions, carrots and celery and saute until softened, about 5 minutes.  Add chicken stock and wine and bring to a boil, then add the pasta and cook until tender.  Drop in the meatballs and simmer about 1 minute, then check for seasonings and mix in the spinach and cook until wilted.

Serve sprinkled with Parmesan cheese.

Recipe from You’ve Got Supper

This is slightly different from your regular chili.  The recipe doesn’t call for beans, but I feel like you really can’t call something ‘chili’ without them, so I added in a can of pinto beans.

1-1.5 lbs cooked, shredded chicken
1 onion, chopped
1 T olive oil
1 T garlic
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 can pinto beans, drained and rinsed
1 t chili powder
1 t cumin
1/4 t cayenne
3/4 t salt
28 ou canned plum roma tomatoes
2 T basil, chopped

In a heavy pot or Dutch oven, heat oil and cook onions until translucent, about 5 minutes.  Add garlic and stir for 30 seconds, then add the peppers, beans, chili powder, cumin, cayenne and salt and stir.

Crush the tomatoes in the can with a knife, then add to pot with the basil. Bring to a boil then reduce heat and simmer, uncovered, about 30 minutes.  Add chicken to chili and continue to simmer for about another 20 minutes.  Serve with any desired toppings (I used shredded cheddar).

Recipe from Cook Like a Champion

This is a delicious, cheap, easy weeknight meal.  Yes, it uses pretty much all canned ingredients.  But that’s what makes it so easy!  🙂  I did a quick cheese quesadilla as a side.

All cans are standard sizes.

1 lb ground beef or turkey
1 can each of dark kidney beans, light kidney beans and black beans, drained and rinsed
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole-kernel corn, drained
1-2 c chicken broth
1 chipotle in adobo, minced
1 packet of Ranch dressing mix
2 packets taco seasoning
Shredded cheese, sour cream, green onions, tortilla chips (optional), for serving

In a large pot or Dutch oven over medium-high heat, brown meat until cook through. Add one packet of taco seasoning and stir to combine.

Add all remaining ingredients.  Use as much or little chicken broth as needed. 

Increase heat and bring to a boil. Cover and reduce to medium-low.  Simmer at least 20 minutes.  When ready to eat, ladle into serving bowls and top with cheese, sour cream and/or green onions.

Recipe from Oh She Glows

Loved this soup!  J had his usual complaint about the lack of meat, but again, it didn’t stop him from taking seconds or leftovers in his lunch. 🙂

The curry, cinnamon and nutmeg really work well together in this soup.  This was my first time cooking with quinoa and I discovered that I like it.  I’ll definitely use it more often now.

Because J doesn’t like his soup to be too soupy, I did add more quinoa and veggies than the recipe calls for, but I’m just going to put the original amounts, because I’m not really sure how much extra I actually added.  Oh, I also did 6 bouillon cubes, because it said on the package 1 cube per cup of water.

1 large carrot, peeled and chopped
1/2 c quinoa
1 medium onion, chopped
1 medium zucchini, chopped
3 cloves garlic, minced
6 beef bouillon cubes
6 c hot water
15 our can diced tomatoes
15 ou can black beans, drained and rinsed
1 t curry powder
Pinch of cinnamon
Pinch of nutmeg
2 c baby spinach, roughly chopped
1/2 t kosher salt
Pepper, to taste

Heat oil in a large soup pot. Add onion and saute over medium heat until translucent. Add the carrots, zucchini and garlic and continue to saute for 5-7 minutes.

Add the water and bouillon cubes and bring to a boil. Mix in the quinoa, tomatoes, spices, salt and pepper.  Boil and then simmer for about 15-20 minutes.

Add the spinach, stir well and then cover. Simmer on low for 15-35 minutes. The longer you simmer, the better the flavors will combine.  Adjust seasonings as needed, and serve!