Soup

Creamy Tuscan Garlic Tortellini Soup
Stuffed Pepper Soup 
Wonton Soup

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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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Taco Spaghetti

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    Tried making a knock off recipe for taco spaghetti that resembles a favorite from my hometown at Ross Park Drive Inn. This one turned out loads better than my last attempt. It's truly delicious and can literally be made in 20 minutes!  TACO SPAGHETTI 1 lb ground beef 1/2 yellow onion 10 oz can red enchilada sauce 6 oz can tomato paste 1 packet taco seasoning  1 can diced tomatoes shredded cheddar cheese (for topping)  cooked spaghetti noodles 1) Brown beef in sauce pan with onions.  2) add taco seasoning. 3) add tomato paste, diced tomatoes, enchilada sauce, and one can of water from tomato paste can (in other words, about 6 oz of water).  Top cooked spaghetti noodles with sauce and LIBERAL cheddar cheese. 
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Stuffed Pepper Soup

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INGREDIENTS : - 1 lb ground beef - 1 onion, diced - 4 cloves of garlic, minced - 1 green bell pepper, diced - 1 (yellow or orange) bell pepper, diced - 4 cups beef broth - 1 (14.5 oz) can diced tomatoes - 1 TB Worcestershire sauce - 2 cups cooked white rice - parsley - salt and pepper - shredded cheddar cheese (for garnish) DIRECTIONS : 1. Brown beef in stock pot, drain fat. 2. Return beef to stock pot, add garlic and onion.  Season with salt and pepper and cook until onion is tender. 3. Add beef broth, diced tomatoes, 1 TB Worcestershire, parsley, diced bell peppers, and rice. 4. Heat until bell peppers are tender. Serve with shredded cheddar cheese.
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