Soup

Creamy Tuscan Garlic Tortellini Soup
Stuffed Pepper Soup 
Wonton Soup

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Goulash

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Recipe adapted from I Wash You Dry. Link here. INGREDIENTS  - olive oil - 1 sweet onion, diced fine - 2 green bell peppers, diced medium - 1 TB garlic, minced - 2 lbs ground beef 93% lean - 1 beef bullion cube - 1 can 15oz tomato sauce - 1 can 15oz diced tomatoes in juice - 3 TB Worcestershire sauce - 2 TB Italian seasoning - 2 cups macaroni noodles - salt and pepper to taste - shredded cheese, to garnish DIRECTIONS  1. spray pan with nonstick spray and add garlic, diced onions, and ground beef. Season with salt and pepper. Cook until beef is browned. 2. add green peppers, tomato sauce, diced tomatoes, Worcestershire sauce, Italian seasoning, and beef bullion cube. cook until bell peppers are tender. 3. Meanwhile, cook macaroni noodles until halfway done. Drain. Add to goulash mixture to finish cooking. 4. garnish with cheese and serve. 
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Lemon Basil Pasta Salad

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WOW. What a versatile recipe this one is. This can be eaten warm or cold. And if you'd like you can easily add veggies, seafood, or chicken. Or all three! A great lightweight side or entree with bright flavor. See original recipe here. Before I get to the recipe, I have to put in a shout out to the gourmet garden lightly dried herbs. I put in a Walmart grocery order and they didn't have fresh basil so they substituted the gourmet garden lightly dried. I always feel guilty when I buy herbs and it comes with more herb than I can use before it goes bad. This lightly dried variety stays fresh for 4 weeks UPON opening! Isn't that great?! I probably will continue to buy this variety. INGREDIENTS : 1 - 16 oz box campanelle pasta 1/4 cup olive oil 1/3 cup pine nuts 3/4 cup parmesan cheese 1/2 of a .42 oz jar of gourmet garden lightly dried basil OR 1/4 cup thinly sliced fresh basil 1 lemon's zest 1/2 lemon's juice (OR about 2-3 tablespoons of lemon ju...
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Cheesy Shrimp and Grits

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Adapted from recipe found here. TOTAL TIME :  30 minutes INGREDIENTS :  - 2 cups milk - 2 cups water - 1 tsp salt - 1 cup yellow cornmeal grits - 1 cup shredded extra sharp white cheddar cheese - 2 tablespoons salted butter - 4 slices bacon, chopped - 1 1/2 lbs shrimp, peeled and deveined - 1 1/2 cups chopped onion - 3 garlic cloves, minced - 3 tablespoons cornstarch  - 1 1/2 cups low sodium chicken broth - 1 cup heavy whipping cream - 1 tablespoon butter - salt  - pepper - sliced green onions  DIRECTIONS :  For this recipe, you will need two pans : A skillet and a medium sauce pan. I have laid out the directions in the order which I think things should be done.  SKILLET -  1. Cook bacon slices. Drain on paper towels and then chop. Set aside. MEDIUM SAUCE PAN -  3. Combine milk, water, and salt. Turn heat to high and stir occasionally until almost boiling. 4. Whisk in grits...
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