Beefy Tortellini Soup
4 servings 332 calories per serving
2 medium carrots
1 med onion
1 TBS olive oil
2 cloves garlic, minced or crushed through a press
1/4 lb lean ground beef
2 1/2 cups beef broth
1 1/2 cups water
1 cup crushed tomatoes
1 tsp basil
1/4 tsp pepper
1/2 lb fresh cheese-filled tortellini (about 2 cups)
1 med zucchini
1/4 cup grated Parmesan cheese (opt)
- Cut the carrots into 1/4" slices and set aside. Coarsely chop the onion.
- In a medium saucepan, warm oil over med-high until hot but not smoking. Add onion and garlic and stir-fry until the mixture begins to brown- about 3 min
- Crumble in the beef and cook, stirring, until the meat is no longer pink- about 3 minutes.
- Add the beef broth, water, and crushed tomatoes. Cover and bring the mix to a boil over med-high heat. Add the carrots, basil, and pepper and cook uncovered, stirring occasionally, for 2 minutes.
- Add the tortellini and cook until al dente, 10-12 min or according to package directions.
- Meanwhile, halve the zucchini lengthwise and then crosswise into 1/4" half-rounds. Three minutes before the tortellini are done, add the zucchini to the soup. Continue cooking, uncovered, until the zucchini is crisp-tender. Serve the soup with Parmesan cheese on the side if desired.
Baby Spinach Salad With Raspberries & Candied Almonds
Serves 8 152 Calories per serving
1/2 cup slivered almonds
1 TBS corn syrup
1 1/2 tsp granulated sugar
Pinch ea salt and cayenne pepper
12 cups baby spinach (12 oz)
1 cup raspberries
1/4 cup vegetable oil
2 TBS granulated sugar
2 TBS raspberry or white wine vinegar
1 TBS sesame seeds, toasted, or poppy seeds
Pinch ea salt and pepper
- In small bowl, toss together almonds, corn syrup, sugar, salt and cayenne until coated. Spread in single layer on parchment lined baking sheet
- Bake in 325 over,stirring occasionally to break up clumps, for about 12 minutes or until golden and sugar is bubbly
- Let cool completely on pan on rack and then break into pieces (can make ahead: store in single layer in airtight container for up to 5 days).
- In a small bowl, whisk together oil, sugar, vinegar, sesame seeds, salt and pepper (can make ahead: refrigerate for up to 1 day)
- In bowl, toss spinach with the dressing and then sprinkle with candied nuts and raspberries (Jody served the dressing and toppings separately)
Jody had yummy bread (store-purchased) to go along with the soup. I have NO idea how she does it- she's one of the thinnest women I know but is always serving us carbs!!! Must be a Canadian thing ;)
Mimosas (ahhhhhh) and fresh, cut up fruit were also served.
For dessert, we had coffee and coffee cake (from a Krusteaz mix- they're the BEST!). Thank you Jody!!!! Next time is at my house...........don't expect this nice LOL