Hearty Tomato Minestrone Soup

tomato minestrone soup

Yesterday I made another one pot wonder for dinner.  It was cold and rainy and I couldn’t think of anything more fitting than a hot bowl of soup.

This minestrone soup recipe was recently published in Rachael Ray’s magazine.  It’s quick and easy to throw together and went perfectly with grilled cheese sandwiches.  I loved the flavors and will add this into my regular rotation of repeat recipes.  Plus I’ve got plenty of leftovers for the rest of the week now too!

tomato minestrone soup

Tomato Minestrone Soup

from Everyday with Rachael Ray

Ingredients:

2 tablespoons extra-virgin olive oil
1 pound zucchini, cut into strips lengthwise (discarding the seedy centers), then cut into small pieces
2 ribs celery with leafy tops, finely chopped
1 small carrot, finely chopped
1 onion, finely chopped
1 bay leaf
3 cloves garlic, minced
salt and pepper to taste
32oz (4 cups) chicken stock
15oz can cannellini beans, rinsed
15oz can crushed tomatoes
1/4 pound ditalini pasta

Directions:

1.  In a soup pot, heat the oil over medium-high heat.  Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7 to 8 minutes.

2.  Stir in the chicken stock, beans and tomatoes and bring it to a boil.  Add the pasta and cook until al dente.

No Boil Rigatoni Bake

rigatoni bake

I can’t imagine that there is anyone who doesn’t appreciate a quick, throw together meal.  Especially when it tastes as good as this casserole does. When I saw this recipe on Plain Chicken, I just expected it to taste like regular pasta with sauce.  But in reality it tastes so much like lasagna!

Within an instant you can have this simple dinner assembled and in the oven.  And it gives you the freedom to walk away from the kitchen and get things done while it bakes.  Now that’s my idea of the perfect busy day meal!

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Creole Chicken Wraps

creole chicken wraps

Over the last few months I’ve been on a mission to reform my picky eater husband.  I’ve taken real strides toward exposing him to different foods other than just steak and fried chicken fingers which are his two absolute favorites.  And actually it’s been quite successful.

In addition to trying new things, I’ve also been introducing new flavors and spices.  And to my surprise he’s taken a real liking towards spicy foods, much more than I ever expected.

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Using Leftover Halloween Candy: Peanut Butter Cup Cookies

peanut butter cup cookies

As I had previously predicted our trick or treat night ended up way earlier than actual Halloween night…4 days earlier!!  And even though we live in a residential neighborhood, we barely get any takers.   But I always fear that I didn’t buy enough candy so we end up with lots of leftovers.  Which isn’t really a bad thing, is it?!

So with our leftover Reese’s peanut butter cups, I made some delicious cookies.  This simple peanut butter cookie recipe gets a real boost with chocolate chips, mini M&Ms and peanut butter cup chunks.

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Pizza Panini

pizza panini

Yesterday was a busy day for me so I was in need of a quick dinner solution.  Luckily I had all the ingredients needed to make us some hot, crispy pizza paninis.

All you need for this simple panini sandwich is some bread, sauce, mozzarella cheese and pepperoni.  Try not to leave the sauce on the bread too long before cooking it.  The bread gets a little soggy if you leave it sit too long to absorb into the soft bread.

The possibilities for this panini are endless.  Treat it like a pizza and add any desired topping you wish.  This makes a great snack late at night too!

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