Cheesy Broccoli Tortellini

Cheesy Broccoli Tortellini

Sometimes you just need a VERY quick and easy dinner! Sure, you can order "take- out" or take a previously prepared dinner out of your freezer to reheat in your microwave. Another option is to prepare Broccoli Tortellini or Broccoli Tortelloni. For that reason I always try to keep a package of fresh cheese filled tortellini in our fridge. In our freezer a package of frozen broccoli florets can be found quickly. Shredded cheese is in the fridge, too. These are the main 3 ingredients to prepare this dinner.

The directions are very easy.

Cheesy Broccoli Tortellini 

Ingredients:

1 pkg. Cheese filled Tortellini ( can be Tortelloni)
1 pkg. frozen Broccoli florets
1 Tablespoon Olive Oil-  for frying/ cooking
Dried Basil- to sprinkle on top
1/4 Cup Shredded Cheese

1- 2 extra teaspoon(s) Olive Oil- if needed when stirring ingredients together  

Directions:

1. Prepare Cheese filled Tortellini according to package directions.
2. Microwave Broccoli following package directions.
3. After microwaved, cut Broccoli into bite sized pieces.
4. Heat 1 Tablespoon Olive Oil in a large frying pan that has a cover.
5. Add the cut Broccoli to the pan.
6. Sprinkle dried Basil on top- maybe 1/4 teaspoon 
   
7. Drain cooked Tortellini and add to pan.
8. Carefully stir all ingredients to combine.
9. Add additional Olive Oil if dry.
10. Combine all and heat.
    
11. Turn off heat and add 1/4 cup Shredded Cheese on top.
12. Cover the pan so cheese melts.
    
13. The melted cheese gives this dinner a great taste.

It is quick. It is easy. It tastes so good!
Will you be preparing this soon?

Enjoy!
Yummy!

Tomato Basil White Bean Soup- with Couscous

Tomato Basil White Bean Soup- with Couscous
(file photo)

The word is out! Here in New England snow is in our future for this weekend!  Looks like snowblowers, snow plows and snow shovels will be put to very good use on Sunday.  Any time the word snow is mentioned I think of a bowl of hearty hot soup.  One that is easy to prep is always a bonus.  Tomato Basil White Bean Soup fits that description.  

You probably have the ingredients in your kitchen ready to use.  Chicken Broth, tomato sauce, canned tomatoes, dried basil and kidney beans are quite often staples for many of us.  There are a few more ingredients, too.  I also add Couscous to the soup, but it is not necessary.  If I do not have white kidney beans, I use red kidney beans instead.  It takes little time to prepare and it is so delicious!

Click here for my Tomato Basil White Bean Soup recipe.  If you do not prepare a batch this weekend, save the recipe for next weekend!  Our chilly weather is here.

Enjoy!
Yummy!

         

Roasted Asparagus

Roasted Asparagus
(File Photo)

Today, fresh asparagus was purchased in our grocery store to enjoy as a veggie at dinner tonight.  O.K., to be honest enough asparagus was purchased so we could enjoy it again tomorrow night.  It is a great treat to have at dinner.  It's also very easy to prepare.  After cutting off the tough ends from the bottoms of the stalks (about 1"- 1 and 1/2") , the veggie is rinsed in cool water.  Then, the pieces are coated with Olive Oil and herbs and placed on a large cookie sheet to be roasted in the oven.  Now, that is really easy!

Asparagus ready to be roasted!
(File Photo)

When I was growing up Asparagus was a veggie that my family always enjoyed in the Spring.  My mom would boil it, but I prefer to roast it.  I really like the flavor when it is roasted!    

Click here for my complete instructions on preparing Roasted Asparagus.  So delicious!  It is a great veggie to add to your dinner table.

Enjoy!
Yummy!

      

Broccoli Tortelloni

Broccoli Tortelloni

A quick and easy meal to prepare for dinner works so well!  No, I am not talking about getting "take- out" or taking previously made/ frozen dinners out of our freezer to quickly microwave.  Broccoli Tortelloni is quick, easy and so delicious!  

This dinner comes together so fast.  I use Steam Fresh frozen Broccoli and cheese tortelloni.  Yes, tortellini could also be used here.  Every so often I saute mushrooms and freeze in small packages ready to use.  In this dinner it is an optional ingredient to quickly add in. 

Broccoli Tortelloni   

Ingredients:  

1 pkg. Cheese Tortelloni
Broccoli Florets-
    (I use Steam Fresh, but cooked fresh would work well, too.)
A few sauteed Mushrooms- optional
1- 2 Tablespoons Olive Oil for baking and sauteing
Dried Basil
Parmesan Cheese

Method:

1. Prepare Tortelloni following package directions.
2. Prepare Broccoli Florets according to package.
3. Cut Brocolli Florets into smaller pieces.
4. Heat Olive Oil in large saute pan.
5. Carefully add drained Tortelloni and stir.
6. Add Broccoli and stir.
7. Add cooked Mushrooms. (Optional)
8. Sprinkle all with Parmesan Cheese and Basil.
9. Stir.
10. Serve.

The Tortelloni becomes a bit crispier when it is heated in the Olive Oil and it's so good!  The Parmesan Cheese and the Basil is a great addition. 

We usually have a little extra after enjoying dinner.  The small extra serving becomes a great lunch for one person after reheating in the microwave.  Try this easy and delicious dinner, soon.  Remember to add Cheese Tortelloni and Broccoli Florets to your grocery list.

Enjoy!
Yummy!

Grilled Chicken- Part 2

Grilled Chicken- Part 2

To some people the word leftovers is not appreciated much.  However, to me leftovers can be the beginning of another entree to be enjoyed at dinner.  For example, a few days ago grilled chicken tasted great!  I had a box of Kraft Mac & Cheese in the pantry and it paired so well with the chicken.  We enjoyed a vegetable, too.  Needless to say we had leftovers.

That brought another easy to prepare entree 2 nights later.  Two Zucchinis were cut into slices, then cut in half and sauteed.  Mushrooms were also cut into slices and you guessed- sauteed. (***Yes, I did rinse them under/ in cold water/ drained before slicing.)  The chicken was cut into small chunks and added to the large sautee pan along with the Mac & Cheese- to heat everything.  Then, I added about 2 ounces of water and stirred everything together.  Without the water it may have been a bit dry.    A quick trip to my spice rack for the Oregano and Basil.  Two shakes of each went into my sautee pan.  Then, a little more stirring.  Before I knew it we were eating dinner! 

This was one delicious dinner!! Two of the ingredients were leftovers!  Who would know??  

Now, this is a recipe that needs no specific written instructions.  It's a "use what you have", sautee some veggies, add water, Oregano and Basil.  Dinner was so good!!

Try it!
We enjoyed it!
Yummy!

Roasted Asparagus

Roasted Asparagus
(File Photo)

Roasted Asparagus is delicious! Growing up my family always (and I do mean always) enjoyed Asparagus at dinnertime in the Spring.  It only made an appearance on our dinner table when the fresh local veggie was available at the road side stands in nearby Hadley, MA. My mom always boiled/ drained the cut strips and we would drizzle melted butter over them.  As much as I always liked that method of preparing Asparagus, that is now a Memory!

Now, after preparing the stalks I roast them in a 425°F oven for 12- 13 Minutes.  Oh yes, Olive Oil, dried Basil and dried Oregano and maybe powdered Garlic are in the mix, too before the cookie sheet containing the Asparagus is placed in the oven.  What a great method of preparing this green vegetable!

Ready to be placed in my oven!
(File Photo)

 
For the complete recipe that I have posted in the past click here for Roasted Asparagus!    

It is so delicious!

Enjoy!
Yummy!

Butternut Squash Ravioli- with Basil Craisin Topping

Butternut Squash Ravioli-
with Basil Craisin Topping

It's been so hot, so humid and so uncomfortable these past 3 days. Yup, we are in a heat wave.  Last night cheeseburgers on the grill sounded like a really great idea!  Topped with a slice of a local fresh tomato sounded even better!  Looking online at the weather I saw that our local weathermen warned us of a severe thunderstorm coming to our area.  Suddenly, the sky looked not so pleasant and there was a strong breeze.  Plans to enjoy that cheeseburger were put on hold and quickly a pot of water was placed on the stove to boil.  Luckily, I had a package of fresh Butternut Squash Ravioli in the fridge!  I boil it for 5 minutes rather than the 4 minutes that are recommended.  While suddenly the thunder and lightning was all around us, it took so little time to get dinner on the table along with a fresh fruit salad.  We sat down to eat.  Before we could take that first bite, our power went out.  About 8 hours later it was restored.

I add dried Basil, Craisins and Olive Oil for a great taste to the prepared Butternut Squash Ravioli.  Click here for recipe.   

It's always a great idea to have a package of quick to prepare Ravioli in the fridge.  You just never know when it will come to the rescue.  That cheeseburger with a slice of local fresh tomato?  Oh, it's on the menu for tonight!

We will Enjoy!
Yummy!
   

Grilled Zucchini

Grilled Zucchini

Warm grilled Zucchini halves always taste so delicious!  In the warmer months- like in the summer- this is a great side dish at dinnertime!  It is placed on our grill after being coated with Olive Oil, Basil and Oregano.  Sometimes, I add garlic powder, too.  It is so easy to prepare, grills quickly and tastes so yummy!  Any extra pieces are refrigerated.  The next night they are cut into smaller pieces and added to a veggie salad.   

If you have not enjoyed this very easy delicious side dish, add Zucchini to your grocery list or Farmers' Market list this week and try it.  The recipe is below: 

Recipe for Grilled Zucchini!     

Enjoy!
Yummy!           

Tomato Basil White Bean Soup

Tomato Basil White Bean Soup
(File Photo)

There is nothing better than a bowl of warm, hearty, yummy soup on a chilly evening.  Especially when and if one is sneezing.  Sometimes, soup is prepared before dinner and sometimes after taking a quick look in our freezer I can find a container of one!  One of our faves is Tomato Basil White Bean Soup!  It is easy to prepare and the ingredients are in my pantry.  If you do not have them, then definitely add them to your grocery list. 

When preparing this soup, the white kidney beans are rinsed in cold water and drained.  Repeat again.  Then, everything is placed in a large pot and the ingredients simmer on the stove for 30 minutes.  It is that easy!  I know, it's hard to believe!

If we have leftover Rice in our fridge, I add it to the pot.  If not, Couscous is prepared just before serving and added to the bowls before ladling in the soup.  My linked recipe has the Couscous.

There are always leftover portions, so I freeze 2 portion servings in freezer containers.  It's always a great find after a busy day!  This is a simple soup and it tastes simply delicious!  Click here for recipe!

Enjoy!
Yummy!

            

Summer Dinner Salad!

Summer Dinner Salad!

A colorful nutritious dinner in the summer does not get much easier to prepare- when you've enjoyed Grilled Chicken the day before!  The local fresh tomatoes and cucumbers are readily available to use.  Add them to a bed of greens of choice along with a few small chunks of cheese and craisins.  The salad dressing is your fave and dinner is oh, so good!

A slice of Basil Parmesan Toast is a great addition.  It is one of my fave ways to serve bread.

Summer is a great time to enjoy the seasonal views that come only once a year!  This past week a Monarch butterfly stopped in for a visit to our colorful Zinnias!  The plants we grew from saved seeds.  That was a great surprise!

Enjoy the Summer!

~Roasted Asparagus~

Roasted and ready to enjoy!

Roasting is definitely my favorite way to prepare Asparagus!  I've enjoyed this veggie for literally decades.  Growing up next door to the town of Hadley in MA, Asparagus was always served at least 3 times a week in the Spring while the local Hadley crop was sold at the road side stands.

As time has moved on, I no longer boil the fresh stalks and serve with drizzled butter.  That was how it was prepared before being placed on the dinner table- so many years ago.  My "go to" method these days is roasting it.  My Spice Rack comes in handy here!

The stalks are cut in half and combined with Olive Oil, Garlic Powder, Basil and Oregano before placing them on a cookie sheet.  Roast 12- 13 minutes in a 425°F oven.  It's that quick!  It's so yummy!

Ready for my oven!

Roasted Asparagus
Oven Temperature:  425°F            Time:  12- 13 Minutes


Ingredients:
1 Bunch- about 1 Lb. fresh Asparagus
2 Tablespoons Olive Oil for baking & sauteing
2- 3 Shakes each of Garlic Powder, Basil and Oregano (dried)
 
Method:

1. Cut off tough ends (about 1 and 1/2") and toss from bottom end of Asparagus stalks.
2. Cut each stalk in half.
3. Double rinse in cold water and drain.
4. Toss Asparagus with Olive Oil, Garlic Powder, Basil and Oregano.
5. Place each piece on foil lined cookie pan in a single layer.
6. Roast in a preheated 425°F oven for 12- 13 Minutes. 

An easy tasty veggie that is quick to prepare for dinner!

Enjoy!
Yummy!

 

Turkey Veggie Soup

Turkey Veggie Soup
2 portion sizes in covered containers
are in our freezer.

When it's chilly and we're wearing hats & gloves whenever we're outside, a large bowl of hearty soup is so yummy at dinnertime.  Making a batch of soup is easy and I always enjoy the fact that I freeze the extra portions for other meals.  On another night taking a container of soup out of the freezer for dinner is even easier!

That night was Saturday night!  Earlier last week it was 63°F outdoors!  I did write 63°F!  What a change from cold with wind chill weather.  Saturday the wind chill made it just outright frigid.  Brrr!  Bring out a bowl of hearty tasty soup.  

Turkey Veggie Soup is one of our faves!  There are many spices to flavor the browned ground Turkey while this soup is really making itself on the stove.

Last week while putting the ingredients together, I found there was no chopped Spinach in our freezer.  Chopped Broccoli was a great substitute!

We were really hungry at dinnertime, so there was no photo op of hot hearty steaming soup in bowls.  The photo above shows the portions in freezer containers- getting ready to be placed in our freezer.

When reheating it for dinner, I add about 2/3 of another can of Chicken Broth to the pot.  Rice always absorbs the extra liquid, so more broth is needed when reheating.

If you've never enjoyed this soup, make a batch.  It is so good! 

Turkey Veggie Soup

Ingredients:
1 lb. Ground Turkey, browned
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Diced or Whole Tomatoes (cut into pieces), drained
1 box (8- 10 ounces) chopped frozen Broccoli (or Spinach), thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley

Method:

1. Brown Ground Turkey and drain. 
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot, stir.
4. Bring to a boil. Reduce heat to simmer.
5. Simmer about 45- 60 Minutes- until Rice and Carrots are cooked.
6. Stir occasionally while simmering.

Serve with a slice of  Rye or homemade bread!  A bowl of hot soup on a winter evening is so good!

My freezer containers are always ready to pack away the extra portions.

Enjoy!
Yummy!

        

Chicken Chowder

A Steaming Bowl of Chicken Chowder

It's been freezing cold outside!  A big bowl of steaming homemade soup for dinner sounds great.  On Thursday, that was my thought process in the afternoon.  So that's what we had for dinner- a hearty hot bowl of soup!  Most of the ingredients were, well, leftovers from another dinner. 

On Wednesday the family was in town.  It was a FuN time!  After Wednesday's dinner there were many slices of oven baked barbecued Chicken remaining on the serving dish.  There was also a small amount of mashed potatoes.  One other food we always have whenever they are in is Kraft Mac and Cheese.  I'm not sure how, but yes, there was a bit remaining, too.  Nothing else. 

As I was deciding what to prepare for dinner, the happy memories of Wednesday reminded me that we did have a few leftovers in the fridge.  This could be the start of a hearty soup on a cold winter night.  And it was!

It did not take long for me to combine Chicken Broth with about 1/2 Cup of Mashed Potatoes in a small soup pot.  About 1 Cup of frozen Mixed Veggies were add to the mixture along with dehydrated Onion, Parsley and also Basil.  After cooking the vegetables in the broth mixture for 11 minutes, about 1 Cup of cooked Chicken chunks were added and stirred in.  Then about 1/2 Cup of the prepared Kraft Mac and Cheese.  To make this soup a little creamier, I added in 1/2 Cup of Milk.  What a delicious soup!  The macaroni that was coated with cheese gave the soup a great taste.  I wanted it a little creamier, so I added in 1/2 Cup of Milk. 

WoW!  This very tasty hearty soup was prepared mostly from leftovers.  Who would have guessed that soup would be on the menu the following night?  Soup that was prepared with, well, foods that were just waiting in the fridge!  So good! 

Chicken Chowder 
     2- 3 Servings

Ingredients:
1 can Chicken Broth (I use 14.5 ounce can College Inn Light and Fat Free Chicken Broth)
1/2 Cup Mashed Potatoes
1 Cup frozen Mixed Vegetables
1 Tablespoon Parsley
1 Tablespoon dehydrated chopped Onion
1/2 teaspoon dried Basil
1 Cup cooked Chicken- cut into small chunks
1/2 Cup cooked (Kraft) Mac and Cheese
1/2 Cup Milk

Method:

1. In a small Dutch Oven/ Soup Pot combine Chicken Broth with Mashed Potatoes. 
2. Stir and bring to a simmer.
3. Add frozen Mixed Vegetables, Parsley, Onion & Basil.  Cook for 11 Minutes or until vegetables are done.
4.  Add cooked Chicken chunks and Kraft Mac & Cheese.  Stir.
5. Add 1/2 Cup Milk and stir.  Soup will be creamier.
6. Heat another 4- 5 Minutes.

A bowl of this hot soup tasted so good on that cold night! 

Enjoy!
Yummy!

          

Baked Haddock Casserole

Baked Haddock Casserole

Who would guess that under the crushed "hint of salt" Ritz crackers is a light covering of shredded cheese & Parsley flakes?  Under that is an individual sized portion of Haddock or Cod.  There's also the light sprinkling of Parsley, Paprika & Basil on the fish. 
Baked Haddock Casserole!  This is such a delicious entree! 

My Fiestaware individual sized casserole dishes are perfect for baking this yummy seafood.  It can be prepared any time during the year using fresh or defrosted Haddock.

We've enjoyed this at dinner so many times during the past year.  Last summer when we were at the Cape (Cape Cod in MA) we stopped in for dinner at a favorite restaurant in Orleans, MA- Rock Harbor Grill.  At dinner that evening we had a yummy baked fish entree, only it contained sausage in the topping.  Considering that I am watching my cholesterol, I decided to make a similar dish at home minus the sausage.  I add Paprika for the extra kick here.  To be honest, I do not see a difference in taste.

The fish is light & moist in this casserole.  The cheese & herbs give it a great taste.  It has become one of our favorite dinners on a cold New England night.

Bake this entree some evening!  It is so good!    

Baked Haddock Casserole
     2 servings  

Oven Temperature:  350°F          Time:  45 Minutes

Ingredients:
2 pieces (1/2 lb. each) Captain's Cut Haddock (- thick pieces)
1/8 teaspoon Parsley Flakes
1/8 teaspoon Paprika
1/8 teaspoon Basil
3- 4 ounces shredded Mozzarella or Mozzarella/ Cheddar Cheese combo
15 Hint of Salt Ritz Crackers, crushed   OR   2/3 Cup Bread Crumbs

3 Tablespoons Butter/ Margarine, melted
1/3 teaspoon Garlic Powder
1/2 teaspoon Worcestershire Sauce

Method:

1. Butter individual baking dishes.
2. Rinse Haddock under cool running water.
3. Place in baking dish.
4. Sprinkle on Parsley Flakes.
5. Then, sprinkle on Paprika & Basil.
6. Cover with shredded Cheese.
7. In a small bowl combine crushed Ritz Crackers  OR  Bread Crumbs & Garlic Powder.
8. Add melted Butter/ Margarine & Worcestershire Sauce.  Combine well.
9. Spread half of Mixture Topping on top of each baking dish.
10. Bake at 350° F for 45 Minutes.

I find the crushed Ritz crackers work well here as do the Bread Crumbs, so I use either.  

This entree is just delicious!  There's no need to enjoy it only at a restaurant!  Serve it at home with a Salad & a Baked Potato!

Enjoy!
Yummy!

      

Hearty Turkey Veggie Soup

Hearty Turkey Veggie Soup
Portions ready for the freezer!

Oh, it is a bit chillier in the AM these days!  It happens every October, but I'm never prepared for the sudden need to wear a jacket when taking the daily walk.  My Marigold & Zinnia seeds are stored away to plant next spring, so it's probably time to take out more of the long sleeved jerseys.  Thinking of those long sleeves brings the thought of a hearty soup at dinner time!  A soup that contains a few colorful veggies like tomatoes, spinach & carrots with rice.

Two years ago my large Dutch Oven would contain a yummy Sausage Soup.  Alas, that was 2 years ago.  Now, I'm keeping cholesterol in mind even more than before.  I've learned that my yummy Sausage Soup tastes mighty good when I substitute browned/ drained Ground Turkey for the browned/ drained Sausage!  Add more spices into the pot when this soup is simmering and it's oh so good!!!  So good, that yesterday I was searching for it in our freezer.  Well, that quick JG Take Out Meal was not to be seen on any freezer shelf.  Looks like Ground Turkey needs to be added to my grocery list!

Hearty Turkey Veggie Soup

Ingredients:

1 lb. Ground Turkey
4 cans (14.5 ounces each) College Inn Light & Fat Free Chicken Broth
1 can (14- 20 ounces) Dice or Whole Tomatoes, drained
1 box (8- 10 ounces) chopped frozen Spinach, thawed
1 Cup White Rice, uncooked
1 lb. Baby Carrots (rinsed)
1 pkg. (10- 14 ounces) defrosted Green Beans- optional
1/4 teaspoon Ground Black Pepper
3/4 teaspoon Paprika
1/4 teaspoon Basil
1/4 Teaspoon Oregano
1 Tablespoon dried Parsley

Method:

1. Brown Ground Turkey & drain.
2. Place in large pot or Dutch Oven.
3. Add remaining ingredients to pot.
4. Bring to a boil & reduce heat to simmer.
5. Simmer about 45- 60 minutes- until Rice has cooked.

Could this be any easier?  No!  Serve with a slice of Rye Bread.

After enjoying a bowl of this hearty soup at dinner, you'll notice there is a quantity left in the pot.  No problem here!  This soup freezes very well.  After the soup cools, I place 2 portions in freezer containers, date/ label.  Into the freezer they go.

There is nothing like searching for a quick dinner in my freezer on a cold day & finding this hearty soup.

***The Rice absorbs the liquid when the soup is cooling, so I add Chicken Broth when reheating to enjoy again.

***When reheating for 2 Servings-  I add almost 1 can (14- 20 ounces) of Chicken Broth into the sauce pot along with the soup.  It's yummy!

Enjoy!
Yummy!

    

Tomato Basil White Bean Soup- with Couscous

Tomato Basil White Bean Soup
with Couscous

Our frigid weather + wind chills has reminded me that a bowl of steaming hearty homemade soup tastes so good on a cold evening!  This is especially true in the winter.  One very quick & easy homemade soup that tastes so yummy is Tomato Basil White Bean Soup!  Each spoonful contains small pieces of tomatoes & White Kidney Beans.  Then, there's the flavors & flakes of Basil & Parsley.  Ahhh!       

This is one of those quick dinners that tastes amazing.  The ingredients are always in my pantry.  They probably are in yours, too.  Everything is placed in my large pot!  Then, the soup simmers.  How easy can that be? 

If there is any "leftover" cooked white rice (from a previous dinner) in the fridge, I heat it to add to the soup bowls before serving.  Otherwise, I now add prepared Couscous to the soup bowls.  What a great addition!  Do you add Couscous to your soups?                 

Tomato Basil White Bean Soup with Couscous
4 Servings      

Ingredients:
1 can (14.5 ounces) Fat Free & Lower Sodium Chicken Broth
     (I use College Inn.)
1 can (15 ounces) Tomato Sauce
1 can Tomatoes, drained  ***If using whole tomatoes, cut into eighths.
1 can (15 ounces) Cannellini Beans (White Kidney Beans)
1 Tablespoon Dehydrated Onion
2 Tablespoons Dried Parsley 
2 teaspoons dried Basil
1/4 teaspoon Garlic Powder
****
1 Tablespoon Couscous
about 1/4 Cup broth from Tomato Basil White Bean Soup

***I use whatever size can of Tomatoes I have in my pantry.

Method:

1.  Place all ingredients, except Cannellini Beans, in large pot or Dutch Oven.
2.  Drain Cannellini Beans & rinse in cold water, drain again.
3. Add rinsed Cannellini Beans to large pot, stir.
4.  Bring to a boil.
5.  Simmer for 30 minutes & stir occasionally.
6.  Prepare Couscous:  Place Couscous in a small bowl.
7. To Couscous add the 1/4 Cup soup broth & stir.
8. Let stand 5 Minutes, then stir again.
9. Before serving soup, place prepared Couscous in soup bowls.
10. Add the Tomato Basil White Bean Soup & stir.   
11. Enjoy with a slice of rye bread.

If the soup gets a little thick while simmering, just add 2 ounces of water to the pot & stir in.

Tomato Basil White Bean Soup is quick & easy to make!

Enjoy!
Yummy!

    

Butternut Squash Ravioli with Basil Craisin Topping

Butternut Squash Ravioli
with Basil Craisin Topping

It had been a while since I had enjoyed Butternut Squash Ravioli!  Too long!  Last month in my local grocery store there were packages of these yummy easy to prepare pastas.  Yes, the Butternut Squash Ravioli drought ended! 

Directions for preparing are on the package, but drizzling on Butter/ Margarine was not the option for me.  Suddenly, I remembered the Plumped Craisins in the fridge.  Butternut Squash & Plumped Craisins sounded like a great duo.  The dried Basil is always in my Spice Rack & Olive Oil for baking & sauteing is also ready to use.  Very quickly I learned that was a great combination for a topping!  Double yum!  So good!

Butternut Squash Ravioli 
     with Basil Craisin Topping

Ingredients:
(1) Bag fresh Butternut Squash Ravioli
Olive Oil for baking & sauteing
Dried Basil
Plumped Craisins

Method:

1. Prepare Ravioli following directions on package.
2. Add 1- 2 Tablespoons Olive Oil for baking & sauteing in a 3 qt. pot.
3. Add cooked Ravioli to pot. 
4. Add about 1/8 teaspoon Basil.
5. Carefully stir Ravioli with Olive Oil & Basil.
6. Add about 1 Tablespoon Plumped Craisins.
7. Heat over Low for about 1 minute.
8. Serve.

After a busy day with no time to cook, what a tasty, easy dinner.  Add a fruit or veggie salad & your meal is quick!

Enjoy!
Yummy!

Zucchinied Rice

Zucchinied Rice

Fresh local Green Beans!  Zucchini!  Summer Squash!  Beets!  Wait, wait, let's go back to Zucchini.  Those green veggies.  Home gardeners learn quickly that they can grow very long & wide if they're not picked off their vines early enough.  Stopping into our local Farmer's Market last Thursday there was a large selection of small Zucchini.  It didn't take me long to select 8 of the smallest to enjoy this week.  Zucchini sauteed in Olive Oil is so good!

Earlier this week as I was prepping dinner, there was "leftover" cooked white Rice in the fridge.  I always prepare Rice that leaves me with about 1 cup left in the serving bowl after dinner.  (My method to cook Rice.)  That's never a problem- it's always saved to use again later in the week.  This cooked Rice was the beginning of a new side dish.  Suddenly it came to me- add sauteed Zucchini & heat.  

2 of the small Zucchini were cut into strips & then sauteed.  The white Rice had been cooked in chicken broth & seasoned with Basil.  It was so good!  Zucchinied Rice is a great side dish!  Try it!

Zucchinied Rice

Ingredients: 

2 small Zucchini
1 Tablespoon Olive Oil for sauteing & baking
about 1 cup cooked white Rice
1 teaspoon cold Water

Method:

1. Rinse 2 small Zucchini under cold running water, dry.
2. Cut off both ends.
3. Cut Zucchini into 1 and 1/2" chunks.
4. Cut each chunk in half.  
5. Place long cut side down & carefully cut into 1/4"- 1/2" strips.
6. Stack 3-4 larger strips & carefully cut to desired size.  Repeat.
7. Heat Olive Oil in saute/ large frying pan.
8. Add Zucchini strips & cook until tender, stirring often.
9. Place cooked Rice + 1 teaspoon water in microwave safe bowl.
10. Add sauteed Zucchini, stir & cover.
11. Heat in microwave.

Who would think that this side dish had leftovers?  We will be having this again!  

Enjoy!
Yummy!

         

Grilled Zucchini

Grilled Zucchini

Warm weather & grilling time!  Woohoo!  I've been waiting for this- wearing short sleeved shirts, shorts & sandals.  And there's that added perk of prepping dinner to cook outdoors.  The teasing aroma from the grill each time that its lid is opened while food is cooking signals warm weather.  Grilled seafood, chicken & beef have been enjoyed this past week.  

On Saturday I "spied" Zucchini in the produce dept. of our grocery store.  Four smaller sized firm veggies were chosen.  It didn't take long to decide Grilled Zucchini would be the veggie that evening for dinner.  Yum!  Grilling Zucchini is easy & it tastes soo goood!

Basil, Oregano & Garlic Powder from my Spice Rack were combined along with Olive Oil for sauteing & baking to coat the Zucchini halves.  Then, they were grilled.

An extra Zucchini was grilled, too- it makes a great addition to a cold veggie dinner salad!  Cut in small chunks & add in.  Yum!

Grilled Zucchini

3- 4 small Zucchini
3- 4 Tablespoons Olive Oil for sauteing & baking
1/8 teaspoon Basil
1/8 teaspoon Oregano
less than 1/8 teaspoon Garlic Powder

Method:

1. Combine Olive Oil, Basil, Oregano & Garlic Powder in baking dish or plastic bag.
2. Rinse Zucchini under cool running water & dry.
3. Cut 1/2" off each end (blossom end & stem).
4. Then, cut each Zucchini in half- blossom end to stem end.
5. Place each 1/2 Zucchini in Olive Oil combination.
6. Coat each side of vegetable.
7. Using tongs, place on heated grill, cut side down.
8. Turn over to cook other side.
9. Grill until soft- as desired.
10. Grilling Time depends on heat of grill & distance from heat.  On our grill Zucchini is grilled in 15-17 minutes.

Any remaining slices can be refrigerated & added to a cold salad.

Enjoy!
Yummy!

                    

Beefy Asparagus

Beefy Asparagus

There was a definite chill in the air yesterday.  Opening the fridge door before dinner suddenly I saw a container of cooked rice & asparagus.  Now, these could very easily be labelled leftovers from tasty dinners earlier in the week.  To me, they were the beginning of preparing last night's dinner. 

Asparagus is a treat at this time of year & we always enjoy it when it is available.  Rice is plain delicious!  Add in Plum Tomatoes, Tomato Sauce, browned ground beef & suddenly I was heading to my Spice Rack.  While preparing this colorful dish, it smelled so good!  The grains of Rice became nestled between pieces of Asparagus & Tomatoes.  Before I knew it dinner was ready.  Beefy Asparagus tasted so good!

Beefy Asparagus

Ingredients:

3/4 lb. Ground Beef or Ground Turkey - browned
about 1 and 3/4 cups cooked Rice
6- 7 cooked Asparagus stalks, cut into pieces
(1) can (15- 20 ounces) Plum Tomatoes, drained- cut into quarters.
(1) can (15 ounces) Tomato Sauce
1/4 teaspoon Oregano
1/4 teaspoon Basil
1/8 teaspoon Garlic Powder

Method:

1. Brown Ground Beef or Ground Turkey.  Drain.
2. In Dutch Oven or large pot combine all ingredients.
3. Heat about 25- 30 minutes, stirring often.
4. Enjoy!

Serve with Feta Cheese sprinkled on top!

What looked like leftovers in my fridge suddenly became a delicious dinner- served along with a fruit salad!  Try it, you'll like it- if you like Asparagus!

Enjoy!
Yummy!