Beef Soup Provencal

When Ben and I were first married we lived in a small condominium complex with other newly married couples.  I was still learning how to cook and my neighbor Kristen was a pro at it.  She passed on many a recipe to me in those days and this is one of them!  This soup is healthy, tasty, perfect for a cold day AND takes very little time to make.

Beef Soup Provencal

1 lb. ground beef (I used 1/2 lb. of ground turkey.) 
15 oz. can white beans, rinsed and drained
14 oz. ready-to-serve vegetable broth (I've substituted beef broth or beef bouillon with good results.)
14 oz. can diced tomatoes with garlic, basil and oregano
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. dried rosemary leaves, crushed
4 cups coarsely chopped fresh spinach
Parmesan cheese, freshly grated

In a large saucepan, brown beef and drain off grease.  Stir in beans, broth, tomatoes and seasonings.  Bring to boil, then reduce heat and simmer uncovered for five minutes.  Stir in spinach.  Continue simmering for another five minutes.  Sprinkle with grated Parmesan cheese and enjoy! 
 

Spinach Salad with Teriyaki Bowties

I was on a salad kick near the end of September - A little late, I know. But nonetheless, I tried out a few new recipes and this one was delicious! I love the teriyaki flavor mixed with the sweetness of the oranges and dried cranberries. This recipe comes from The Sisters Cafe.

Spinach Salad with Teriyaki Bowties

16 oz. Bowtie pasta, cooked and cooled
1 - 2 bags of fresh baby Spinach
2 small cans Mandarin Oranges
1 cup Craisins
1 Red Pepper, chopped
1 can Water Chestnuts (I omitted.)
1 bunch Green Onions, chopped
1 cup Honey Roasted Peanuts or Cashews (I did the peanuts.)
1/2 cup fresh Parsley (I used dried.)
1/4 cup Sesame Seeds, toasted (I omitted.)
2 cups torn cooked Chicken

Dressing:
1 cup Vegetable Oil
2/3 cup White Wine Vinegar
1/2 tsp. Salt
1/2 tsp. Black Pepper
2/3 C. Teriyaki Sauce
5 Tbs. Sugar

Cook bowtie pasta according to directions, drain and cool while whisking the dressing together in a large bowl. Marinate cooked bowtie pasta in the dressing for 1 hour or longer in the fridge. Combine salad ingredients in a large bowl and pour the teriyaki sauce and pasta over the salad, toss together and serve.

Chicken and Spinach Stuffed Shells

I love pasta! I found this recipe at http://sisterscafe.blogspot.com. The first time I made this recipe was the first time I ever bought jumbo size pasta shells. They are so much easier to stuff than manicotti! I think I will stick with them. This recipe is great - I really liked it. I made it the first time using both blocks of cream cheese (as called for) and thought it was too heavy on the cream cheese taste. The second time I made it I only used one block and it was just right for me. This makes two 9X13 pans so you could freeze one of them for later.

Chicken and Spinach Stuffed Shells

44 uncooked jumbo pasta shells (That’s about one and one-half 12-oz boxes.) *I stuffed mine pretty full so I only used one box.

2 c chopped cooked chicken

2 c fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened

1 (5oz) package shredded Parmesan cheese (about 1 2/3 c.)

1 large egg, lightly beaten

1 Tb dried parsley flakes

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp pepper

2 c shredded mozzarella cheese, divided

1 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.

Preheat oven to 350°. Lightly grease 2 13x9x2inch baking dishes.

In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Makes 8-10 servings.