Manicotti

Easy, delicious and freezable...does it get any better?

1 Package (8oz) Manicotti

15oz Part Skim Ricotta Cheese
2 Cups Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Tbsp Dried Parsley (2 Tbsp fresh)
1/2 Tsp Salt
1/4 Tsp Pepper
3 Cups Spaghetti Sauce (28oz jar) - I used a home made red sauce that was amazing, I'll post this later.

Cook pasta according to package. Lay noodles on foil to cool. Heat oven to 350*. In a large bowl, stir together cheeses, parsley, salt and pepper. Spoon into cooled pasta tubes. Spread about half the sauce on the bottom of a 13x9x2 baking dish (I used to 2 8x8 pans when I froze half), arrange filled tubes in single layer over sauce. Pour remaining sauce over pasta (I sprinkled a little extra mozzarella over the top) and cover with foil. Bake 40 minutes, then remove foil and bake for 15 minutes longer.

If you freeze:
Bake at 350* for about 2 hours.

Egg Drop Soup

This soup is another great recipe from my friend Jamie.  Super easy and tasty!  I served it with her fried rice and chicken with a maple syrup marinade. (I used the maple salmon marinade, doubled it, and poured it over 5 chicken breasts in the crockpot.  Cooked until tender and sprinkled with sesame seeds.) My family loved everthing and it statisfied our take out carvings.

(I know the picture doesn't do it justice)

2 Tb soy sauce
¾ tsp sesame oil - I prefer to leave this out
4 c chicken broth
frozen mixed vegetables - I use peas, carrots and corn
3 Tb cornstarch
4 Tb water
2 eggs, beaten
2 T vinegar
1/3 tsp pepper

Combine broth, soy sauce, dash of pepper and sesame oil, and bring to a boil. Add vegetables and bring to another boil. Dissolve the cornstarch in the water first then add to the soup and stir until thickened. Gradually pour eggs into soup and stir until eggs float. Add vinegar and pepper and stir over med heat until mixed well.

*On a side note, this is a wonderful make-ahead meal.  I started the chicken in the morning and let it cook on low all day.  I also made the rice and soup ahead and just reheated them when the chicken was ready. No stress dinner.....LOVE them!

Taco Soup

Now that the fall weather is finally deciding to make an appearance it is time to pull out all the soup recipes that have been hibernating all summer. I love this soup because it is by far the easiest meal I make.  You literally dump, heat and serve.  I do not have a picture of this yummy meal but take my word, it is absolutely scrumptious. I usually make this meatless but it is wonderful either way.  I also double it and freeze half for busy weekday nights.

1 lb ground beef or turkey
1 medium onion
14.5 oz can diced tomatoes
14.5 oz can diced tomatoes with green chilies
15 1/4 oz can corn, undrained
15 1/4 oz can hominy, undrained
15.8 oz can Great Northern beans, undrained
16 oz can pinto beans, undrained
14.5 oz can chicken broth
1 package taco seasoning
1 package dry ranch dressing

Garnishes:  Cheddar cheese, chopped onion, sour cream, tortilla chips

Combine all ingredients in a large stockpot.  Bring to a simmer and cook 30 minutes.  TA-DA! It is that easy!  Around here we serve each bowl of soup with cornbread and honey butter.