Let me first apologize to the month of February. I truly did not mean to deprive you of the daily bloggery. I did not deprive February of cooking, and there were some photos taken, but scripting the bloggery just didn't get done. Let's see if I can do better in the month of March. So to make up for lost time, this will be an extra long bloggery post - 3 recipes! I know! Try to control your enthusiasm - I know you are beside yourself with excitement.
So, here we go...There should be no surprise that two out of three of these recipes are for soup. You know how I love my soup!
I downloaded this healthy recipe app on my phone - it has some really good recipes. The three recipes that I'm posting tonight are from that app - Spark Recipes
5 Ingredient Soup
1 Can Fat Free Refried Beans
1 Can Chicken Broth
1 Can Corn
1 Can black beans
1 Can diced tomatoes
Rinse the black beans and put in a pot with the othe ingredients. Cook until refried beans ae no longer thick and soup is hot
If you are craving a taco soup type soup, but don't have a lot of time - this is for you. It is so quick and easy - and quite tasty. Next....
Tortellini and Chicken Soup
I made a few adjustments on the recipe from the app. This is my altered version
2 tsp Olive Oil
2 large cans chicken - drained
1 can diced tomatoes Italian style
1 32 oz can fat free chicken broth
1 15 oz can fat free chicken broth
1 package fat free baby spinach
1/4 cup chopped basil
2 cups water
1 package Buotoni tortellini
Add olive oil to soup pot or dutch oven. Add chicken broth and chicken. Bring to a boil and cook over medium heat 5 minutes. Add tortellini and cook per package directions. Add tomatoes, spinach and basil and cook ove medium heat until spinach is wilted.
I wasn't sure what to expect from this soup, but it was very easy to make and very good. Next...
Cool Veggie Pizza (once again I made adjustments from the original recipe. Imagine that.
2 packages crecent roll dough
1 cup low fat cream cheese
1/3 cup mayo (regular or fat free
1 clove garlic
3/4 cup cucumber sliced
1 yellow bell pepper chopped
1/2 cup chopped fresh broccoli chopped
1 cup cherry tomatoes, halved
1 tsp dill seasoning
Preheat oven to 375 degrees. Spread 2 packages of crescent roll dough onto a backing pan. Pinch seams together and cook on 375 for about 15-20 minutes, or until golden brown. Mix together 1 8 oz bar of cream cheese and 1/3 cup mayo and one clove garlic and dill seasoning. Spread on cooled crust. Top with sliced cucumbers, chopped broccoli, chopped pepper, chopped tomato
Until next time...