Spinach tortallini soup
I posted last week that this was on my menu & Kim asked for the recipe. It’s less a recipe and more me throwing a bunch of stuff together, but here’s what I remember. 
- onions, bell peppers
- olive oil
- chicken broth
- dried dill
- cheese tortellni
- chicken, cooked and chopped
- frozen spinach
Saute the onions and peppers in the olive oil with a bit of salt and pepper. Add the chicken broth and simmer for a bit. Add in the dill and chicken and simmer a bit. Add in the frozen spinach (just in the block as it comes out of the package… it will fall apart as it cooks) and then the tortellini. The tortellini will cook quickly . When it’s done, it’s ready to serve.
Ladle into bowls and top with freshly grated parm.
Filed under Recipes | Permalink | Comment (1)Yummy
I’ve been feeling less than great since Christmas. A nice, warm soup seemed perfect tonight. Spinach chicken tortellini soup.
lemon lime goodness
I love citrus stuff, limes in particular. (I got a lime tree for my last birthday.) And I love Paula Deen. Seriously. I love her. I love her hair, her accent, her food. I love her boys. I kinda… I kinda wanna be Paula.
Imagine my delight when I saw her make her Lemon Blossoms. They’re pretty and lemony and yummy. I know because I made them tonight.
Work is … less than enjoyable… these days. And I’ve spent the day thinking about these bits of lemony goodness. Griff chose the menu for this week & I’m not exactly loving the meals I’m making, so I was really looking forward to these. Of course, I didn’t have any vegetable oil. And I didn’t have any lemons.
So I melted butter to substitute for the oil. And I always have limes. So the cutey-patootie blossoms have green bits of lime zest and fresh lime juice in the oil. SO. Good.
Tagged with: Lemon Blossoms • Paula Deen
Mexican Chicken Casserole
Lizzie asked for this recipe, so here it is. A quick disclaimer… there is nothing redeeming about this meal. There are no healthy veggies hiding in the mix. There’s no unspoken fiber, no fruits. Nothing at all even waving at healthy from a distance. And it’s not even really a casserole. It is, however, really yummy. Just don’t make it often.
Mexican Chicken Casserole
- 2 cans cream of chicken soup
- 1 can cream of cheddar soup
- 1 can Ranch beans
- 2 cans of chicken (yeah, that’s right, canned chicken)
- 1 package of taco seasoning
- a little bit of chicken broth
- (you can also add a can of Rotel if you’re feeling crazy)
Mix it all together into a big glop. Pour it into a baking dish & bake at 350 till all warm and bubbly.
There are lots of options for what to do at this point. Mike’s favorite is for me to serve this over chips with queso. You can also roll it into tortillas for enchiladas. You can serve it over rice.
Enjoy.
Filed under Recipes | Permalink | Comment (0)Tagged with: Mexican Chicken Casserole • Recipes
Menu Plan Monday - the first week of school edition
It’s a big week for us. Mike’s classes start again. Griff starts middle school, and Eliza starts kindergarten, which makes it a big week for the mama, too. We’re eating comfort food to ease the transition. 
Sunday - burgers and fries from Five Guys - It’s the last day of summer vacation, so I let the kids choose.
Monday - Red Beans and Rice - One of Mike’s favorite comfort foods… Seems like the perfect thing to make for dinner for the first night of school, and it’s a traditional Louisiana Monday night meal.
Tuesday - Chicken Saltado - Mike and I had dinner last week at The Columbia where I had the most amazing Chicken Salteado. I did a search and found a recipe that I’m tweaking a bit. If it works, I’ll post the recipe.
Wednesday - Chel’s Cooking Class continues with roast beef, cheesy mashed potatoes and glazed carrots. I make an amazing carrot.
Thursday - Leftover RB&R
Friday - Leftover roast beef … on hoagie rolls melted with provolone.
Filed under Menu Plan Monday, Recipes | Permalink | Comment (0)Tagged with: Menu Plan Monday • red beans and rice
