Tuesday - Tortellini and Spinach Soup
Wednesday - Chef's Choice
Thursday - Easy Chicken Pot Pie
Friday - Chile Lime Fish Tacos
Saturday - Take Out
Sunday - Ham Steak with Black-eyed Peas and Greens
Tortellini and Spinach Soup
1 pkg (10 oz) frozen chopped spinach
2 tsp olive oil
1 cup chopped onion
1 tsp minced garlic
2 cans (14 oz) chicken broth
1 can (14 oz) diced tomato
1 tsp sugar
2 cups frozen cheese tortellini
3 Tbs grated parmesan cheese
¼ tsp salt
¼ tsp pepper
1 Remove the spinach from its packaging and place it in a microwave-safe dish. Microwave uncovered on high until defrosted about 5 minutes
2 Meanwhile, heat the oil in a 4 ½ quart soup pot over medium heat. Add onion and garlic stirring until the onion is tender 2-3 minutes. Add 2 cups of water and the broth; raise heat to high and bring the soup to a boil.
3 Remove the spinach from the microwave and drain it well, squeezing out the excess water. Add it to the pot. Add the tomatoes with their juice and the sugar. Stir to mix well.
4 Add the tortellini and bring the soup back to a boil. Reduce the heat to medium, maintaining a slow boil, and cook until the pasta is just tender, 4-5 minutes.
5 In a small bowl combine the Parmesan cheese, salt, pepper and egg. Stir vigorously with a fork and set aside.
6 When the pasta is tender, slowly drizzle the egg mixture over the soup, stirring constantly. Cook stirring for 2 minutes. Then remove the pot from the heat and serve hot.
This recipe is from my favorite cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross
Easy Chicken Pot Pie
1 cup cut up cooked chicken
1 bag (16 oz) frozen peas and carrots
1 can condensed cream of chicken soup
1 cup original Bisquick mix
½ cup milk
Preheat oven to 400 F
Mix chicken, vegetables, and soup in a 2-quart casserole dish
In a separate bowl mix Bisquick, milk and egg and pour over chicken mixture
Bake uncovered about 30 minutes
Chile Lime Fish Tacos
¾ cup Lawry’s Mexican Chile & Lime Marinade with Lime Juice
1 lb tilapia fillets
½ cup sour cream
1 medium ripe avocado
½ tsp Lawry’s Garlic Salt
8 corn tortillas
Shredded Mexican blend cheese (optional)
Shredded cabbage (optional)
1 In a large re-sealable plastic bag, pour ½ cup Lawry’s Marinade over fillets. Close bag and marinate in refrigerator 15 minutes
2 In small bowl combine sour cream and 2 Tbs Marinade. In another bowl mash avocado with garlic salt. Cover and keep chilled until ready to serve
3 Remove fillets from marinade, discarding marinade. Grill, turning once and brushing with remaining 2 Tbs marinade about 6 minutes until fillets flake with a fork.