Speedy Italian Pasta and Meatballs

This recipe came way from a WomansDay.com email, and is incredibly tasty! Add to it that I only used one pot to prepare this low-fat meal, and it's a total winner.

Since the recipe calls for Italian salad dressing, which tends to be very acidic, I instead used half of an Italian dressing flavor packet to give all the taste, without the acid(and extra fat from the oil).

1 can (14 1/2 oz) chicken broth

1 cup water

1/2 lb mini rigatoni pasta (3 cups) (we used regular size rigatoni)

1 pkg (12 oz) ready-to-heat Italian turkey meatballs (thaw if frozen)

1 box (9 oz) frozen Italian green beans

1 pint grape tomatoes (halved) (we left these out)

3 Tbsp reduced-fat Italian salad dressing
1/2 cup shredded Parmesan cheese

1. Bring broth and water to a boil in a large nonstick skillet. Stir in pasta, cover, reduce heat to medium-high and cook 10 minutes, stirring occasionally.

2. Stir in meatballs, green beans, tomatoes and Italian dressing; return to a boil.

3. Cover, reduce heat to medium and simmer 5 minutes, stirring often, until pasta is tender and most of liquid is absorbed.

3. Remove from heat; stir in 1/2 cup Parmesan. Serve with more Parmesan.

 

Baked Potato Soup

A friend served this hearty soup to our bunco group when I lived in San Antonio. I asked her to send me the recipe more than two years ago, and just now made it! I can't believe I waited so long. It's so easy, and even better the second day! Thanks, Meredith!!

The most time consuming part of the soup is baking the potatoes. I peeled and cubed them first, then baked them and let them cool. At 6 p.m., I started preparing the soup, and by 6:30, dinner was on the table. Can't get any easier than that.

2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 potatoes, baked, peeled and cubed
4 green onions, diced
12 bacon slices, crisply cooked and crumbled
1 1/4 cup cheddar cheese, shredded
8 oz sour cream
3/4 tsp salt
1/2 tsp pepper (we added a bit more to each bowl)

1. Melt butter in a Dutch oven. Stir in flour and whisk over medium heat until smooth.

2. Gradually add milk, stirring constantly until thickened.

3. Add potatoes and onions. Bring to a boil, stirring constantly.

4. Reduce heat; simmer for 10 minutes.

5. Add remaining ingredients, stirring until cheese is melted.

Makes 6 to 8 servings. Enjoy!

Chicken Pesto Pizza

This week has been a bit challenging with family matters, and so instead of selecting a new recipe to try, I made one of our favorites that my husband created after I stopped eating tomatoes (and tomato sauce) cold turkey. I love pizza, and this helped quench my taste for a good slice. We make it for friends and family all the time, and it's a crowd pleaser! The best part is when Monkey 1 helps "decorate the pizza" with all of the ingredients. ;)

Pillsbury or Boboli pizza dough
Rotisserie chicken, shredded
Refigerated pesto sauce
Spinach leaves
Mozzarella cheese
Parmesan cheese

1. Place the dough on a cookie sheet or pizza pan, and spread pesto sauce. We usually only use half the container per crust.

2. Add the shredded chicken.

3. Add the spinach leaves.

4. Sprinkle with mozzarella cheese. We also usually add a touch of parmasan.

5. Bake according to dough directions, and enjoy!