Tortellini Soup

Prep: 15 min.
Cook: 35 min.
Yield: 8 servings

2 T. olive oil
2 oz. bacon, finely diced
1 medium garlic, minced
1 can (49-1/2 oz.) chicken broth
2 tsp. Italian seasoning
1 pkg (9 oz) cheese tortellini
1 can (28 oz) crushed tomatoes in puree
8 oz. fresh spinach, rinsed, stemmed and chopped
Salt and pepper to taste
1 C. freshly shredded Parmesan cheese

Heat the olive oil in a Dutch oven over medium heat. Add bacon. Cook until crisp. Add onion; cook 3-4 minutes or until soft. Add garlic; cook 1 more minute. Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in tomatoes and simmer 5 minutes. Add spinach and cook just until wilted. Season with salt and pepper. Garnish with cheese.

*Taste of Home*

Angel Shannon's Shrimp Fettucine

This is one of Derek's all-time favorites!

8 oz. spinach fettucine, cooked (we used regular fettucine)
1 1/4 C. fat-free, reduced-sodium chicken broth (or whatever kind you have/like)
4 tsp. flour
1/3 C. light cream cheese spread (or Neufchatel cheese)
1/4 C. shredded Parmesan cheese (I use grated Parmesan)
1/4 tsp. ground nutmeg
1 tsp. Italian seasoning
Salt and pepper to taste
1/2 lb. shelled and cooked shrimp (can buy in the frozen seafood section-just make sure the amount of shrimp you want to use is thawed by the time your sauce is done)
Fresh, chopped parsley - optional

Keep cooked pasta warm by covering. In a large frying pan combine broth and flour; stir in cream cheese, half of shredded Parmesan, nutmeg, Italian seasoning, salt and pepper. Bring to a simmer and cook for several minutes stirring constantly until thickened. Toss pasta into sauce. Add cooked shrimp. Serve sprinkled with chopped parsely and remaining Parmesan.

52 Weeks of Proven Recipes for Picky Kids

This is a new book, by Jill McKenzie, that I recently discovered at the library. I figured I would share some of the recipes with you as I decide to try them. The first one I am going to try is:

Easy Skillet Lasagna
3 C. your favorite dried pasta
1 pound lean ground beef
1 26-oz. jar pasta sauce
1 1/2 C. grated mozarella cheese
1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain.
Meanwhile, cook meat in a medium sized skillet until browned; drain off fat and remove to a bowl or platter. Wipe skillet with a paper towel. Spread half of cooked pasta in skillet. Cover with half of the sauce. Spoon meat over sauce and sprinkle with 1 cup of the mozarella cheese. Top with remaining pasta and sauce. Sprinkle remaining cheese on top. Cook, covered, over medium heat for 5 to 7 minutes. Remove from heat and let stand 1 minute. Serve.

Parmesan Texas Rolls
1 bag frozen Rhodes Texas rolls, white or whole wheat
1 T. parsley flakes
1 1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 C. butter, melted
Place 12 frozen rolls on a plate and microwave on high power for 2 minutes. Repeat with remaining 12 rolls. In a small bowl, combine parsley flakes, Parmesan cheese, and garlic powder. Put melted butter in a separate bowl. Take the pliable but cool rolls and roll them in the butter then the Parmesan mixture. Place rolls on a greased cookie sheet and let rise for 45 minutes to an hour. Bake at 325 degrees for 15 to 20 minutes, until golden brown.