Chicken Tortellini Soup

I make this instead of chicken noodle soup whenever we're not feeling well.


Prep Time: 15 mins
Cook Time: 15 mins
Servings: 6
Difficulty: Easy

 

Ingredients:

• 1 12.5 oz can of chicken (or 1 pint of home-canned chicken)
• 1/4 c. dehydrated celery
• 2 T. dehydrated onions
• 2 1/2 c. water
• 8 c. chicken broth (or water mixed with chicken boullion)
• 1/2 tsp. celery seed
• 1/2 tsp. basil
• 1/2 tsp. garlic salt
• 1 tsp. salt
• Sprinkle of red pepper flakes (optional)
• 12 oz package of Barilla Tortellini
• Garlic, potatoes & carrots (optional-see notes)

Directions:

Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!

 

Notes:

-This is supposed to be a shelf-stable recipe which is why everything is canned/dehydrated. You can use fresh ingredients to suit your taste.
-For the chicken broth I use the organic low sodium better than bullion from Costco. I omit the salt. I recommend using the dry tortellini, not the refrigerated or frozen ones. They hold up better in the soup.
-I added a fresh, pressed clove of garlic last time and it was really good.
-I add some peeled, chopped potatoes and carrots to mine because I prefer a chunkier soup.

Source: http://foodstoragemadeeasy.net/2011/01/15/shelf-stable-recipes-chicken-tortellini-soup/

Cuban Black Beans

I think my kids are pretty picky eaters and it sometimes gets frustrating trying to find healthy things that they'll actually eat. They don't always like or dislike the typical things. It may sound surprising, but this is one of the meals that I know they will chow down every time.
 
Ingredients:

1 T. olive oil
1 c. chopped onion
3/4 c. chopped green pepper
2 c. V-8 juice (or tomato juice)
3 (15-oz.) cans black beans, drained
1 (8-oz.) can tomato sauce
1 (15-oz.) can tomatoes, undrained and chopped

1 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1 tbsp. brown sugar
 
4 c. cooked rice
1 c. cheese (cheddar, grated)

Directions:

Heat oil in dutch oven or pot and heat over medium-high heat until hot. Add onion and pepper, sauté until tender. Add all other ingredients except the cheese and rice. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes. Serve over rice and sprinkle with cheese.

Notes:

-This recipe makes a lot, but it freezes well. It easily serves a family twice.

-I chop my onion and green pepper in my Ninja so it's diced really fine. The kids are less likely to complain and pick it out and more likely to eat it if I do that.

-I use low/reduced sodium everything (V8, black beans, etc.) these days because my hubby has pre-hypertension. I think it still tastes good.

-I was using the petite diced tomatoes, but it was still rather chunky for the kids and me so I threw the tomatoes in my Ninja and blended them up a bit before adding them and we all liked it. I've tried using the crushed tomatoes too, but didn't like them quite as much.
-I use the brown sugar to cut the acidity of the tomatoes.

Roasted New Red Potatoes

Roasted vegetables are probably something pretty, simple and basic to most people, but many of the vegetables in our house tend to come from a bag in the freezer. I was looking for easy and healthy fresh vegetable recipes and came across this. My husband and I love it! The kids, not so much. My four year-old son especially hates it when it has grass (rosemary) on it. I'm not a big fan of rosemary either so I usually use thyme, but he still doesn't like that. Oh well, maybe someday.

  

Prep Time: 10 mins

Cook Time: 20 mins

Servings: 8 servings

Difficulty: Easy

Ingredients:

• 3 pounds small red new potatoes, halved
• 1/4 cup olive oil
• 1 teaspoon Salt
• Freshly ground black pepper to taste
• Thyme or rosemary to taste if desired

Directions:

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt, pepper and thyme. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.

2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a serving dish.

Nutritional Info:

Total Fat: 7g Cholesterol: 0mg Sodium: 301mg Total Carbs: 27.1g Dietary Fiber: 2.9g Protein: 3.2g

Source: http://allrecipes.com/recipe/roasted-new-red-potatoes/detail.aspx?event8=1&prop24=SR_Title&e11=roasted%20new%20red%20potatoes&e8=Quick%20Search&event10=1&e7=Home%20Page