Tomato Bisque

This soup is "my recipe" or my variation based on a number of different ones I've tried so any feedback on what you think is missing, etc would be great!

Thanks!

Tomato Bisque w/ cheese Sandwiches

Ingredients:

• 2 cans diced tomatoes
• 2 cups chicken broth/bullion
• 1/4 c. tomato paste
• 1/2 onion, diced
• 2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp parsley
• 1 Tbsp Butter
• Pepper to taste
• 1/2 tsp salt
• Dash sugar
• 1/2 tsp garlic powder
• 1/2 to 1 c. heavy cream
• 2-3 Tbsp Sherry cooking wine, optional
• Garlic or cheese croutons

Cooking Directions:

Dump canned tomatoes in a blender. Turn on for a few seconds, just enough to chop the tomatoes a bit more. Do not puree. Add butter and onions in pot and sauté over medium heat until soft, not browned. Add tomatoes, chicken broth, tomato paste, basil, oregano, parsley, salt, sugar, garlic powder, and pepper. Bring to slight boil and reduce heat to low. Add cream and sherry. Stir in and remove from heat.

Sprinkle croutons right before serving.

Serve with melted cheese sandwiches to dip in.

Lemon Pepper Pasta

Lemon Pepper Pasta (serves 6)

Ingredients:

• Pasta (I like bowtie for this one)
• 1 packet Hollandaise Sauce mix
• 1/4 c. butter
• 1 c. water,
• 1 1/2 Tbsp lemon juice (or more if you like it really lemony)
• 1/4 tsp ground pepper
• 2 Chicken Breasts, cooked in olive oil, garlic and pepper, cut into strips (omit for Vegetarian Dish)
  
• Asparagus, cut into 2 inch pieces, @ 2 cups
• Parmesan cheese

Cooking Directions:

Cook pasta according to directions. In fry pan, add asparagus with 1/2 Tbsp olives oil, and sprinkle with salt and pepper. Cook, stirring occasionally, over medium heat until slightly tender. Turn off and set aside once done.

Melt butter in saucepan. Stir in water, sauce mix, lemon juice and black pepper with a whisk. Stir and cook on medium heat until sauce boils. Reduce heat to simmer. Cook until sauce thickens. Add extra water to thin to desired consistency (I add about 1/8 cup) .Add pasta, chicken, and asparagus to sauce and stir to coat. Sprinkle cheese on top. Eat immediately.

*Depending on how much sauce you like, this can go far.

Spaghetti squash does not get enough attention. It is fabulous! We use it as a pasta substitute pretty regularly. I enjoy it a little under done so it's still a bit crunchy, it adds great texture to the meal. I serve it to my kids and say it's spaghetti and they don't know any different.

It is also a great side dish, mix melted butter, brown sugar, and pepper, and you've got a deliciously healthy treat!

Spaghetti Squash

• 1 spaghetti squash
• Marinara Sauce- or desired sauce
• Parmesan Cheese

Halve squash length wise, remove seeds. Place squash halves in baking dish, cut side down. Prick skin with fork all over. Bake at 350 for 30-40 min, until tender. Let cool a little. Using a fork, scrape pulp from shell. Serve with warm sauce and sprinkle with cheese.

Mexican Bean Soup

Mexican Bean Soup (serves 4)

Ingredients:

• Canola oil
• 1 zucchini, diced
• 5 scallions, thinly sliced
• 3-4 c. chicken broth
• 1 15 1/2-ounce can pinto beans, drained & rinsed
• 1 1/2 c. frozen corn (I like white best)
• 3/4 c. salsa
• 1/2 c. chopped fresh cilantro
• juice of 1 lime
• 1/2 tsp chili powder or cumin

Cooking Directions:

Heat oil in large pan. Add zucchini and scallions, stirring cook until soft, about 3 min. Add broth, beans, corn, chili/cumin, lime, and salsa. Bring to boil. Reduce heat & simmer for about 3 min. Stir in cilantro.

Tomato Cream Pasta

A delicious pasta and kids are sure to enjoy!

Tomato Cream Pasta (serves 4)

Ingredients:

• Penne pasta or other tube pasta
• 1 can Diced Tomatoes
• 1t dried basil
• 1/2 to 3/4 c. whipping cream
• 1/3c parmesan cheese
• Optional: Red pepper flakes- if you want a kick
• Broccoli
• Optional: Chicken or shrimp

Cooking Directions:

Cook pasta according to package directions, drain and keep warm.

Cook tomatoes over medium – high heat in skillet until thickened about 5min. Add basil and cream. Bring to boil then reduce heat. Add frozen broccoli and meat. Cook until thickened. Toss with pasta and cheese. Serve immediately.

Chicken Ranch Salad

This is deceptively delicious. My husband has always hated Ranch dressing and neither of us really like breaded chicken. But for some reason, this salad always tastes so good to us. It's a great meal to trow together last minute, we usually have the ingredients on hand. And I will say, Popcorn chicken tastes much better than the regular nuggets (or dinosaurs) we get for the kids.

Chicken Ranch Salad

Ingredients

• Romaine Lettuce
• Chopped Veggies: celery, carrots, peppers, cucumber, tomato, etc
• 1/2 c. cheddar cheese, cut into small cubes
• 1 to 2 cups popcorn chicken, cooked (or throw in some of your kids chicken nuggets)
• Ranch dressing

Cooking Directions:

Pre-cook chicken and combine all ingredients. Serve with Ranch dressing.

Weekly Menus

Thank you to everyone who is participating in my trial group! On the side bar, you will find the weekly menus. I have everything compiled for the first 5 weeks so as for now, you can just reply here and let me know which week you want to start out with. I will email you the recipes and shopping list for the week.

As a reminder, information I am trying to gather about each week is:

-What your family liked/disliked, esp. kids

-Cost of the weekly menu

-Difficulty of the meals

-Did the week work well, meaning variety of meals.

-Or just anything you have to say