Roasted Vegetable Soup

Real prep time: 30 minutes
Cook time: 45 minutes
Serves: 6
Side dish suggestions: Brown rice, applesauce

Supplies:

• Baking sheet
• Cutting board
• Soup pot
• Small pot or rice cooker

From the fridge:

• 1 lb. asparagus, ends snapped and chopped in 1-inch chunks
• 2 medium zucchini, sliced in 1/2 inch rounds
• 2 medium carrots, sliced in 1/2 inch rounds on diagonal
• 1 red bell pepper, chopped
• Meat from rotisserie chicken, optional

From the pantry:

• 1 tbl basil
• 1 tbl olive oil
• 1 tsp salt
• 1/4 tsp pepper
• 4 c chicken broth
• 28 oz diced tomatoes
• 1 c brown rice

Preparation:

1. Preheat oven to 450 degrees. Coat a large baking sheet with cooking spray.
2. Cook rice according to package directions.
3. In a large bowl, combine vegetables, olive oil, salt, and black pepper. Toss to coat. Transfer to baking sheet and roast for 20 minutes.
4. In a large pot, combine broth, tomatoes, and basil (and chicken, if using). Bring to boil. Add vegetables, reduce heat to medium, and simmer for 5 minutes.
5. Scoop rice into bowls and ladle soup over rice.

This one-pot dinner is so healthy and yummy. It is great on a rainy day. It is modified from Robin Miller's Quick Fix Meals cookbook. I have frozen this (without the rice) and it reheats nicely.

Chicken Alfredo Bake

Real prep time: 10 minutes
Cook time: 30 minutes
Serves: 4
Side dish suggestions: green vegetable, garlic bread

Supplies:

• 2 quart casserole dish
• Small frying pan
• Large bowl
• Cutting board

From the fridge:

• Chopped leftover chicken

From the pantry:

• 1 jar alfredo sauce
• 1 box penne noodles

Suggested ingredient additions:

• 2 c broccoli florets and 1/2 c shredded cheddar
• 1 c chopped sundried tomatoes and 1/2 c toasted pine nuts (shown)
• 1 bag frozen California mix veggies
• 2 c chopped spinach and 1/4 bacon bits

Preparation:

1. Cook pasta according to package directions.
2. Toss chicken, pasta, and any other additions into large bowl. Cover in sauce and toss.
3. Spray casserole dish with nonstick spray. Pour in pasta mixture.
4. Bake at 350 for 30 minutes.

This recipe is perfect for making ahead and putting in the fridge to bake later.

Shepherd's Pie

Technically this is "Cottage Pie", since Shepherd's Pie is made with lamb....but we Americans generally call it by this name, so I'll stick to tradition!

Real prep time: 30 min
Cook time: 30 min
Serves: 4-6
Side dish suggestions: green salad

Supplies:

• Large skillet
• Medium pot
• 9x13 baking dish

From the freezer:

• 1.5 lbs ground beef
• 2 c. frozen vegetables (carrots, corn, peas)

From the pantry:

• 1 can cream of mushroom soup
• 1/2 c. beef broth
• 1 tsp worcestershire sauce
• salt
• pepper

Fresh:

• 6-7 medium potatoes, peeled & quartered
• 1 onion, chopped
• 8 Tbl butter
• milk

Preparation:

1. Preheat oven to 400 degrees.
2. Boil potatoes until tender.
3. Brown beef in skillet with onion until fully cooked & onions are tender.
4. Add frozen veggies, salt, pepper, worcestershire, broth & cream of mushroom. Stir & simmer on low heat.
5. Mash potatoes with butter & milk until creamy. Season to taste.
6. Place beef mixture in baking dish. Distribute mashed potatoes on top.
7. Cook at 400 degrees until bubbling and brown on top - approx. 30 min