week of Nov 21, 2013

Sun - Minestrone Soup

Mon - 30 Minute Roast Chicken
Tue -  Breakfast casserole with ham
Wed - Chicken Noodle Soup
Thur -  Thanksgiving!

Minestrone Soup
1 (28 oz) can crushed tomatoes with basil and oregano
1 can tomato paste
1 can kidney beans
1 can garbanzo beans (chickpeas)
1 bag (11 oz) frozen Italian veggies (zucchini, carrots, peppers)
1/2 medium onion, chopped
1 cup frozen green beans
Box of chicken or veggie stock
1 cup pasta, cooked and drained
1 tbsp olive oil
3 garlic cloves, pressed
Salt and pepper to taste
Cook onion in oil in a large stock pot until translucent. Add garlic, saute until fragrant. Add stock and tomatoes, heat on high until boiling. Add other ingredients. Heat on medium-high heat until hot. Taste, add salt and pepper to taste. Serve with shredded Parmesan cheese on top.

Breakfast Casserole

1 bag (20-30 OZ) hash brown potatoes

1 cup diced ham

5 eggs

1/2 cup milk

3 oz cream cheese, softened

1 cup shredded cheddar cheese

1 tbsp chopped parsely

1 tsp each salt and pepper

Preheat oven to 350F.  In a bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and milk together. Pour contents of bag into a 9 inch round greased pie pan, pour egg mix on top. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

Swanson Easy Chicken Soup

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

Generous dash ground black pepper

1 medium carrot, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1/2 cup uncooked extra wide egg noodles

1 cup shredded cooked chicken or turkey

Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.

Tips:

• Flavor Variation: for Asian soup, add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoonssoy sauce. Substitute uncooked curly Asian noodles for the egg noodles.
• Flavor Variation: for Mexican soup, add 1/2 cup Pace® Picante sauce, 1 clove garlic, minced, 1 cup rinsed and drained canned black beans and1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.
• Flavor Variation: for Italian tortellini soup, add 1 can (14.5 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup fresh spinach leaves. Substitute 1/2 cupfrozen cheese tortellini for the egg noodles. Serve with grated Parmesan cheese.