Skillet Tomatoes and Squash

Prep Time:  30 minutes

4 Tbsp butter
2 small zucchini, sliced
2 yellow summer squash, sliced
2 medium onions, thinly sliced
4 medium tomatoes, sliced
1 tsp. garlic salt
1/2 tsp. dried basil or 1 Tbsp. chopped fresh basil
4 oz. grated mozzarella cheese
1 cup seasoned croutons

Melt butter in large skillet.  Add squash and onion.  Cook over medium heat until the vegetables begin to become golden.  Gently stir in the tomatoes and seasonings.  Turn heat to low, cover, and cook for 3 to 5 minutes, or until the tomatoes are tender.  Remove from heat, sprinkle with cheese and croutons.  Cover, let stand for 2 to 3 minutes or until the cheese is melted.

Servings:  6-8 as a side dish

Tortellini Sausage Soup

Prep Time:  1 hour

4 links Italian sausage
8 cloves minced garlic
2 onions, diced
1 cup water
4 cans chicken broth
1 cup apple cider or apple juice
29 oz. can diced tomatoes
15 oz. can tomato sauce
6 medium carrots, sliced
2 tsp. dried basil
2 tsp. dried oregano
4 medium zucchini, sliced
2 - 10 oz. packages of frozen cheese tortellini
1/4 cup dried parsley

1.  Remove the casings from the sausage and crumble in a large soup pot.  Cook sausage over medium heat and drain half-way through cooking.  Add chopped onions and garlic and continue cooking until sausage is no longer pink.

2.  Add tomatoes, tomato sauce, apple juice, water, chicken broth, carrots, oregano and basil, parsley and zucchini.  Cover and simmer for 30 minutes.

3.  Add the tortellini and cook until tender.

Makes 12 servings.

This is one of my family's favorite soups.  It has a great flavor and is very filling.  I serve this soup with oatmeal muffins.

Pasta and Grilled Chicken Salad with Poppy Seed Dressing

Prep Time:  1 hour


Salad:
2 - 12 oz. packages of Wacky Mac or tri-colored noodles
2 tomatoes, chopped
1 cucumber, chopped
4 medium carrots, sliced
6 oz. can medium olives
2 bunches of broccoli cut into bite-sized florets
16 oz. package of frozen petite peas
2 chicken breasts, grilled and cubed

Sauce:
1 tsp onion powder
1 tsp dry mustard
3 tsp poppy seeds
1/2 cup canola or vegetable oil
1/3 cup balsamic vinegar
1 tsp salt
1/4 cup water
1/4 cup sugar

1.  Boil the pasta until al dente (usually 1 - 2 minutes less than the package indicates.)  Add the broccoli, carrots,  and peas to the boiling pasta during the last 3 minutes.  Drain.  Rinse with cool water and place pasta and lightly cooked vegetables along with the raw vegetables and grilled chicken in a large serving bowl.

2.  Mix the sauce ingredients in a container with a lid and mix until fully blended.  Pour the sauce over the pasta and vegetables and serve.  (Can make the salad in advance and refrigerate until ready to eat.)

Servings:  8 - 10 main dish servings

I received this recipe from my neighbor, Melissa Adams, and our family loves this!

Greek Spinach-Pasta Salad with Feta and Beans

Makes 6 servings

6 oz. fresh spinach (I buy the 10 oz. bags from Walmart or Smith's for $1.99 and just use a little more than 1/2)
1 - 15 oz. can Great Northern beans, rinsed and drained
4 oz. crumbled feta cheese (I buy the large bricks of President's feta cheese from Costco, come home and cut the block into 9 smaller pieces (each piece is about 4 oz.) and freeze each of the 9 pieces until I need them.  This way 4 oz. of crumbled feta cheese costs less than $1)
4 roma tomatoes, chopped
2 cloves garlic, minced
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
12 oz. dried whole wheat pasta (farfalle, penne, etc.)

1.  In a large serving bowl combine, spinach, beans, cheese, tomatoes, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper.  Cover; let stand at room temperature while cooking pasta or up to 2 hours; stir occasionally.

2.  Cook pasta according to package instructions.  Drain pasta, reserving 1/4 cup of the cooking water.  Toss cooked pasta and pasta water with spinach salad mixture and serve.

 This recipe was in the Better Homes and Gardens magazine in February 2011 and my whole family loves it.  It goes together fast.  I can have this recipe ready in 30 minutes and I can't say that about very many of the dishes I prepare for dinner.  My whole family loves it!

Shrimp Tacos

Prep Time:  1 hour

2 - 14.5 oz. cans of whole kernel corn
12 green onions, white and light green parts only
2 cups chopped tomatoes
2 chopped avocados
2 Tbsp. finely chopped cilantro
2 Tbsp. fresh lime juice
2 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1 lb. medium - large shrimp, peeled and deveined
16 flour tortillas

1.  Heat grill to medium-high heat, (350 to 450 degrees.)  Or preheat broiler.

2.  Combine the corn, green onions, tomatoes, avocados, cilantro, lime juice, garlic, 1/2 tsp. each of salt and pepper in a large bowl.

3.  Brush shrimp with olive oil and sprinkle with 1/2 tsp. each of salt and pepper.  Grill or broil for 2 - 4 minutes or until the shrimp have some color to it (I am very careful not cook the shrimp too long, rubbery shrimp does not make great eating.)  :)

4.  Grill the tortillas for about 30 seconds per side to warm them.  This step makes a big difference in how delicious this dish tastes.  If you don't have a grill, you could heat the tortillas in a skillet. 

5.  To serve, place a tortilla on a plate, put 2 - 4 shrimp down the middle of the tortilla and top with the vegetable mixture.

Serves:  8

(I took this recipe from Weber's Real Grilling Cookbook, BTW, I love this cookbook!  I have simplified the recipe a bit and don't use any of the spicy peppers it calls for because I want my kids to eat this recipe.)  :)