Minestrone Soup

This is one of my favorite soups of all time. I love all the veggies I can include and since I keep every thing kind of chunky the kids can pick out the things they like and don't like which is an upgrade from not eating at all!

Minestrone Soup

2 T Olive oil

2 Potatoes cubed

5 Carrots, chopped

4 stalks of celery leaves and all, chopped

1 onion, chopped

4-6 cloves of garlic depending on your tastes

1 15 oz can of kidney beans

1 sm can tomato paste

1 lg can petite diced Italian tomatoes

2 cans or 2 C chicken broth

4 C water

2 T chopped fresh basil

2 T chopped fresh oregeno

1 T salt

2 C cooked shell pasta

Heat olive oil in large soup pot over medium heat. Stir potates, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, tomatoes, broth and water.. Season with basil and oregano and salt. Cook and stir 30-40 minutes, or until veggies are tender. Stir in cooked pasta and heat through.

Dangerous Chocolate Cake

My mom e-emailed this to me today. Apparently it's been hanging around her inbox for a while and she finally decided to share the wealth. I really didn't think it was going to work, but it turned out so yummy! I added my favorite chocolate chip mint ice cream and I couldn't think of a better way to end the day!

Here we see what it looks like right out of the microwave.

And here it is all yummied up with my ice cream!

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour

4 tablespoons sugar

2 tablespoons cocoa

1 egg

3 tablespoons milk

3 tablespoons oil

3 tablespoons chocolate chips (optional)

A small splash of vanilla extract

1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly..

Pour in the milk and oil and mix well..

Add the chocolate chips (if using) and vanilla extract, and mix again..

Put your mug in the microwave and cook for 3 minutes at 1000 watts. (I just put mine on highest power)

The cake may rise over the top of the mug, but don't be alarmed!

Cheesy Chicken and Salsa Skillet

Yet another fast and simple one dish meal from Kraft. I like using different kinds of pasta each time I make it just to mix it up.

Cheesy Chicken and Salsa Skillet

2 cups multi grain penne pasta, uncooked 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup frozen corn, thawed 1 large green pepper, cut into short thin strips 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

I use red, orange and yellow pepper too just because that's whats been on sale lately. If peppers are pricey where you are you can get a frozen pepper mix for about a dollar that would work just as well and it would cut out the chopping step. For the salsa I use the wal-mart generic brand. The medium chunky style is the best for those who don't like spicy food. If you like it spicier try the hot chunky style has a real kick. I also use black beans in place of chicken if I'm in a time crunch.

Sweet-N-Sour Meatballs

Yum! This one is very easy and I just love it! I use the walmart brand frozen stir-fry veggies and if I have some fresh ones on hand I'll add those too. Usually I add extra snap peas also because Melody and Katelynn really like them. I buy the frozen prepared meatballs because it costs about the same as making my own and the frozen ones taste better! I usually just throw in four meatballs per person eating. I also double the sauce and let it reduce while cooking the meatballs so it's a little thicker. Then after the meatballs are cooked through, I add all of the veggies. If using fresh veggies I steam these separate and add at the end. If you add them all together they'll end up mushy or not all the way cooked depending on the vegetable. I've always served this over brown rice, but I think I may try noodles next time. Enjoy!

Sweet-N-Sour Meatballs

Prep Time:5 min Total Time:25 min Makes:4 servings

3/4 lb. (3/4 of 16-oz. pkg.) frozen prepared meatballs 1 pkg. (16 oz.) frozen stir-fry vegetables

1/4 cup apricot jam 1/4 cup KRAFT CATALINA Dressing 2 Tbsp. soy sauce

COMBINE all ingredients in large skillet; cover. COOK on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally. SERVE over hot cooked rice or pasta, if desired.