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/

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