Apple-Butternut Harvest Soup

Sweet Butternut Squash and tart Granny Smith apples are combined with a touch of ginger and nutmeg for this festive Autumn soup.  It's great by itself, or serve as a first course for a sit-down meal.  I've lightened up the soup by using fat-free half & half, but it is every bit as delicious! Just enough to slightly curb everyone's appetite until the meal is on the table. Butternut squash is an excellent source of Vitamin A and has no trans fat.  It's a staple for so many delicious fall recipes.

Ingredients:
3 Tbsp. unsalted butter (or Smart Balance Dairy-Free Butter) 3/4 cup onion, roughly chopped 2 cloves garlic 1 stalk celery, chopped 1 small carrot, peeled and chopped 2 lbs. butternut squash cubed, or 1 (20 oz. pkg) frozen 1 Granny Smith Apple peeled and cubed plus more for garnish 1/2 tsp. ground ginger 1/4 tsp. freshly grated nutmeg 3/4 cup fat-free half & half 4 cups low-sodium chicken stock
Directions:
Melt butter in a large pot over medium heat.  Add onions and cook until onions begin to soften, about 5 minutes.  Add garlic, celery and carrot and cook another 5 minutes.  Add butternut squash, apple, ginger, nutmeg and chicken stock.  Simmer, partially covered on low until vegetables are tender; 30 to 45 minutes. Turn off heat.  Add half & half.  Transfer hot soup to a blender and blend until smooth.  (Leave the blender lid open and cover with a towel!)
To serve, gently warm soup.  Divide into bowls and garnish with Granny Smith apple matchsticks and a sprinkling of nutmeg.

Happy Thanksgiving! Enjoy! The easiest way to peel Butternut Squash Servings: 6 Prep Time: 20 mins. Cook Time: 45 mins.

Roasted Beef Bone Broth

There is nothing like a homemade broth.  Store bought simply can't compare.  It is richer and more flavorful and adds lip-smacking goodness to soups, sauces and gravies.  You know when you have a big pot of homemade soup on the stove, it's comforting and a nourishing meal for your family. Bone broth is typically made with bones and contain a small amount of meat adhering to the bones.  Bones are roasted first to improve the flavor of the broth.  

Bone broths are rich in protein, minerals and rich in gelatin which may support skin health.  Gelatin also supports digestive health.  
Bone broths are also inexpensive to make.  Using the bones from leftover roast chicken or turkey with some veggies, you can make quarts of stock for pennies!  If you have a pressure cooker, you  can cut the cooking time in half.
Roast Beef Bone Broth 4 lbs. beef marrow bones (shank and marrow) 2 carrots 2 celery stalks 1 onion coarsely chopped 2-4 cloves garlic 1/2 bunch parsley  1 bay leave 1/4 tsp. black peppercorns
Preheat oven to 450 degrees F.  Drizzle bones with extra virgin olive oil and sprinkle with salt and pepper.

Roast for 30 minutes, turning halfway through cooking time.  Cut carrots, celery and onion roughly into 3" pieces.  Add to pan along with the garlic cloves.  Roast an additional 30 minutes, turning halfway through cooking time or until bones and veggies and browned and caramelized.

At this point, your kitchen smells like you are roasting a Prime Rib Roast!
Transfer to a large stock pot and add cold water to cover (about 3 quarts).  Add 1/2 cup water and scrape up browned bit from roasting pan - Get every bit!  Add liquid to pot.  Add parsley, bay leaf and peppercorns.  Bring to a boil, reduce heat and simmer 3-4 hours, skimming foam and fat from surface and add additional water if needed to keep bones covered.  Strain and cool.
Use Bone Broth for:
French Onion Soup Make-Ahead Golden Turkey Stock Next Day Turkey Soup with Crispy Stuffing Croutons V-8 Vegetable Soup
Can be made 2 days ahead or frozen for 3 months. Makes 3 qts.

Southern Italian Pasta Fagioli

Some recipes are one and done - but this one keeps you coming back for more!  An Italian comfort food favorite, Pasta Fagioli has been on many Italian tables on a weekly basis.  It's filling, nutritious, and if you can find the best ingredients, this is more than a simple pasta and bean soup.

San Marzano tomatoes, fresh rosemary and a wedge of Parmigiano Reggiano or Grana Padano can turn this soup into one of your favorite meals.

You can use whatever vegetables you would like.  I added one small zucchini.
Ingredients:
2 Tbsp. extra virgin olive oil 2 oz. pancetta, chopped 1-2 sprigs fresh rosemary 1 sprig fresh thyme 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, minced Salt and pepper 2 - 15 oz. cans cannellini (white) beans 1 - 28 oz. can San Marzano tomatoes, crushed 2 cups water 1 quart low sodium chicken stock 1 cup dried ditalini or other small pasta Fresh basil leaves Grated Parmigiano Reggiano or Locatelli for serving Instructions:
Heat a stock pot over medium high heat and add oil and pancetta.  Brown pancetta bits lightly.  Add herb stems, chopped onion, carrot, celery and garlic.  Season with salt and pepper.  Add the beans, tomatoes, water and stock to pot and bring to a simmer.  Simmer covered for 30 minutes.  Bring soup to a boil and add the pasta.  Reduce heat to medium and cook soup, stirring occasionally, 8 to 10 minutes or until pasta is cooked.  Remove rosemary and thyme stems.  Add fresh basil, turn off heat and let soup rest for a few minutes.  Serve in warm bowls with plenty of cheese.

Enjoy! Prep Time:  15 minutes Cook Time:  45 minutes Servings: 4-6

Chicken Tortilla Soup + #Healthy Solutions Spice Blends Giveaway!

Did you know?
The natural salt in food accounts for about 10 percent of total intake, on average according to the FDA.  The salt we add at the table or while cooking adds another 5 to 10 percent.  About 75 percent of our total salt intake comes from salt added to processed foods by manufacturers and salt that cooks add to foods at restaurants and fast food.

Healthy Solutions Spice Blends are made using only the highest quality spices and have no fillers or preservatives, no MSG, and are low in carbohydrates.  Most blends are made with no salt or sugar.
It's difficult to cook without salt!  Food needs salt to taste good!  But if you put together the right combination of spices, you add flavor and Healthy Solutions makes it easy!  There are so many delicious blends to choose from such as Hearty Beef Stew, Italian Meatballs, Perfect Steak, Ultimate Burger, Cajun Seafood, Shrimp Scampi and more!  The packages contain plenty of product and can be used for several meals.  Follow and 'Like' Healthy Solutions Spice Blends for more recipes for the Holidays and everyday meals.

I used the Authentic Chili/Tacos Spice Blend for my Chicken Tortilla Soup.  I have made several recipes using this blend since my family loves Mexican Food!  It's not overly spicy and gives any Mexican dish a great flavor.

Ingredients:
3 dried guajillo chiles, stemmed and seeded 2 large ripe tomatoes 1 clove garlic 2 boneless, skinless chicken breasts, cooked and shredded 2 Tbsp. Healthy Solutions Authentic Chili/Tacos Spice Blend 1 Tbsp. canola oil (plus 4 Tbsp. for frying tortilla strips) 1 cup onion, chopped 6 cups low sodium chicken stock 1 can low-sodium cream of chicken soup 1 cup half & half 1 10 oz. package frozen corn 1 small can chopped green chilies 1 can pinto beans, drained and rinsed 3 corn tortillas, divided
For Garnish: 1 ripe avocado, cubed or sliced Fresh cilantro Shredded Cheddar or Monterey Jack cheese Fried tortilla strips
Directions: Heat oven to 375 degrees.  Sprinkle chicken breasts with about 1 Tbsp. of Authentic Chili/Tacos Blend and a drizzle of olive oil.  Bake for 20 to 25 minutes or until cooked through.  Prepare soup base.
Set a skillet over medium heat.  Once it is hot, toast the chiles for about a minute per side.  In a medium saucepan, place the toasted guajillos, tomatoes and garlic clove and cover with water.  Place over medium high heat and bring to a boil.  Reduce heat and simmer until tomatoes are cooked and mushy and the guajillos have rehydrated and plumped up, about 15 minutes.
Place the guajillos, tomatoes, garlic, onion and 1 Tablespoon Authentic Chili/Tacos Blend, along with the simmering liquid.  Puree until completely smooth.   In a soup pot, heat 2 Tbsp. canola oil over medium high heat. Once hot, pout in the tomato puree.  Cook until slightly thickened and puree turns a deep red, about 10 minutes, stirring occasionally.
Add chicken stock, cream of chicken soup, half and half, corn, green chilies and beans.  Bring to a simmer.  Tear up one corn tortilla and add to soup.  Simmer to blend flavor, about 30 minutes.  Stir in shredded chicken.
For Tortilla Crisps:
Heat 4 Tbsp. oil in a small skillet.  Stack two corn tortillas and cut into thin strips.  Fry in hot oil until lightly brown and crisp, about 2 minutes.  Place on paper-towel lined plate and sprinkle lightly with salt and Authentic Chili/Tacos Blend
Garnish with chopped fresh cilantro, cheese of your choice and fresh avocado cubes or sliced.  Add a handful of tortilla strips.
Makes about 2 quarts.  Fry additional tortilla strips to garnish. Guajillo chiles can be found in most supermarkets in the Latin section.
Enter below and choose your favorite blend! a Rafflecopter giveaway
I'm required to disclose a relationship between my blog and Healthy Solutions Spice Blends. This could include providing me w/ content, product, access or other forms of payment.

Bean & Barley Soup

This is a healthy soup that is quick to throw together and tastes like it has simmered for hours.  Barley replaces the pasta here - but this soup tastes like Pasta Fagioli!

4 tsp. extra-virgin olive oil 1 large onion, chopped 1 medium fennel bulb, cored and chopped 2 cloves garlic, minced Basil to taste (dried or fresh) 1 15-ounce can cannellini or other white beans, rinsed 1 14-ounce can fire-roasted diced tomatoes 6 cups low-sodium chicken or vegetable broth 3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley) 1 5-ounce package baby spinach 1/4 cup grated Parmesan cheese Freshly ground black pepper to taste
Heat oil in a Dutch oven or medium-high heat.  Add onion, fennel, garlic and basil; cook until vegetables are tender and just beginning to brown, 6-8 minutes. Stir in the beans, tomatoes, broth and barley.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer until barley is tender, about 15 minutes.  Stir in spinach and cook until wilted.  Remove from heat.  Stir in cheese and pepper. ~Eating Well 2013

Classic French Onion Soup

You know it.  You love it.
Molten hot soup with caramelized onions in a rich, beef broth covered with lots of melted cheese that comes up right up in strings with the first spoonful.
This is an easy version that might not be the French recipe the Julia Child would make, but it serves 2-3 people if you want to serve it as a soup course. You can certainly make your own beef broth - My recipe for Homemade Savory Beef Broth - but in the warmer months, it's easier to use a good store bought broth. I prefer to top mine with some Parmesan and Mozzarella.

4 Tbsp. unsalted butter 2 lbs. sweet onions (2 large) halved and sliced thin Salt and Pepper 1 Tbsp. packed brown sugar 1 tsp. minced fresh thyme 3/4 cup dry red wine 2 cups beef broth 2 cups chicken broth 2-3 heaping Tbsp. flour 1/4 cup soy sauce 1 small baguette, cut into 1/2-inch slices Shredded cheese of your choice (Swiss, Provolone, Mozzarella) Parmesan cheese
Add butter to stock pot and cook until melted.  Add onions,  2 tsp. salt, 1 tsp. pepper, brown sugar and thyme.  Cook onions over medium heat until onions are softened and deep golden brown (20-30 minutes.
Add stock and bring to a simmer.  Simmer gently for 20-30 minutes.  Mix flour and soy sauce to form a slurry.  Whisk in to soup and whisk until smooth.  Cook an additional 5 minutes.
Preheat oven to 400 degrees F.  Arrange bread slices in single layer on baking sheet and bake until bread is golden at edges, about 10 minutes. Turn oven to BROIL.
Divide toasted bread into soup bowls or crocks.  Top with a sprinkling of parmesan cheese. Ladle hot soup into bowl until full.  Top with plenty of mozzarella (or cheese of your choice), and broil until cheese is melted and lightly browned.

Homemade Condensed Cream of Mushroom Soup

Some of the best recipes we know and love call for condensed soup.  The famous green bean casserole, chicken pot pie - all the great casseroles we grew up with.  If you are not fond of using "cream of anything" soups, then this is a recipe for you.
This is simple recipe that takes no prep time at all, just a little simmering time. Substitute this for all your recipes and make them come alive again!

Condensed Cream of Mushroom Soup
10 oz. Baby Bella Mushrooms, chopped 1/2 cup onion chopped 1 clove garlic, minced 2 Tbsp. unsalted butter 2 Tbsp. flour 2 cup low sodium chicken stock 1 cup half and half Salt and pepper to taste.
In a medium saucepan, melt butter.  Add onions, mushrooms and garlic and saute over medium heat until onions soften and mushrooms begin to release their juices, about 5 minutes.  Add flour and mix well.  Cook an additional 2 minutes.  Add chicken broth and half and half and simmer on low until soup is reduced to 2 cups and has thickened.  Add salt and pepper to taste.  Soup will thicken upon cooling.
Stores up to 1 week refrigerated.

Add contents of jar and 1/2 cup water or milk for any recipe calling for 1 can of soup!
This can also be made into cream of broccoli or celery soup by just swapping out ingredients!

Japanese Shoyu Ramen

When we think of Ramen, the first thing that comes to mind are those inexpensive packaged noodles with a spice packet included.  Ramen, in Japan, is a dish that is passed on from generation to generation and often has a Master of Ramen soup.  
Ramen is made with spirit - and the magical ingredient comes from the heart.

Almost all of the ingredients for this soup can be found in any supermarket.  Two specialty Asian items are the dried kombu and bonito flakes.

Kombo is a wide leaf sea vegetable (kelp) that grows in cold Artic currents among Japan's northernmost Hokkaido Island.  It is popular for its umami flavor.  Kombu is essential to the delicious Japanese noodle broth 'dashi' but can be added to any soup or soup stock to bring it to life.
Bonito flakes are another component of traditional dashi noodle broth.  Bonito is a type of mackerel which is steamed and dried to wood-like hardness, then shaved into flakes.  I found both of these items in Whole Foods.  Although both of these items are strange to me, I really wanted to make a traditional Ramen. KOMBU DASHI AND TARE
2 pieces dried kombu 1/2 cup reduced-sodium soy sauce 2 Tbsp. dry sherry 1 Tbsp. White Wine Vinegar PORK AND STOCK
1-1/2 lb. boneless pork butt or shoulder Salt and Pepper 2 Tbsp. vegetable oil 2-1/2 lbs. chicken wings 1 bunch scallions, chopped 2 carrots, peeled, cut into chunks 1 head of garlic, halved horizontally 1" piece ginger, peeled and sliced 1/4 cup bonito flakes
Ramen Noodles (discard spice packet) or Rice Vermicelli Noodles
For the Dashi:  Bring 4 quarts of water to a boil.  Add two strips of Kombu.  Lower heat and simmer for 4 minutes.  Remove and discard Kombu reserving liquid.

Season pork with salt and pepper.  Roll up and tie with kitchen twine at 2" intervals.  Heat oil in a large heavy pot over medium-high heat.  Cook pork, turning until brown all over, 10-12 minutes.  Add chicken, scallions, carrots, garlic, ginger and bonito flakes.

Add kombu liquid.  Bring to a boil, reduce heat, and simmer, skimming the surface occasionally.

Simmer until pork is tender and stock has reduced slightly; about 2-1/2 hours.  Add soy sauce mixture.
Remove pork from stock and let cool.  Chill until ready to use.  Strain stock through a fine-mesh sieve or cheesecloth into another large bowl or container; discard solids.  Cover and chill.
When ready to serve, bring stock to a simmer; it should be very hot.  At the same time cook noodles in a large pot of boiling water according to package directions and drain.  Slice pork or cut into strips.  Add noodles to your soup bowl.  Top with sliced pork and add hot stock over pork to warm through.  Stock should come up just to the level of the noodles.
Top with chopped scallions, hard-boiled egg half or pieces of nori sheets. Add a pinch of cayenne pepper or chili oil over pork if desired.

Bringing ramen home may take a special trip to an Asian Market, but it might be the best noodle soup you'll ever make.

Tortellini, Spinach & Tomato Soup

If you have tortellini in your freezer, a hunk of Parmigiano-Reggiano in the fridge, and a can of diced tomatoes on the shelf, all you'll need to do is pick up a bag of triple-washed spinach on the way home for this terrific soup.

2 Tbsp. unsalted butter 1/2 medium onion, diced 1-2 cloves garlic, minced 6 cups chicken stock 14 oz. frozen cheese tortellini 1 14-oz. can diced tomatoes, with liquid 5 oz. pkg. baby organic spinach, coarsely chopped Freshly grated Parmigiano-Reggiano Melt the butter in a large saucepan over medium-high heat.  Add the garlic and onion and saute until fragrant, about 2 minutes.  Add the broth and bring to a boil.  Add the tortellini and cook about 5 minutes until pasta is almost tender.  Add the tomatoes and their liquid, reduce the heat to a simmer and cook until pasta is tender.  

Stir in the spinach and cook until wilted, 1 to 2 minutes.  Serve sprinkled with the grated Parmigiano-Reggiano.

Next-Day Turkey Soup with Crispy Stuffing Croutons

We all know that leftovers can be the best part of Thanksgiving. Make up a batch of soup to use up your leftovers. You can add just about anything to this soup!

Thanksgiving leftovers for me are generally a sandwich.  I love leftover turkey sandwiches.  With cranberry sauce and a slice of dressing and a little gravy on the side for dipping.

I always make a whole turkey, but the dark meat gets left aside. Get the most out of your turkey! It's also a great way to use up what's left in the fridge. If you have a pressure cooker, it takes no time at all to make a batch of soup. I made double stuffing this year and thought I would use some of it to top off this delicious left-over turkey soup.

NEXT DAY TURKEY SOUP
1 Turkey carcass 1 carrot, roughly chopped 1 stalk celery with leaves, roughly chopped 2 cloves garlic 3 scallions, roughly chopped 2 Tbsp. turkey fat drippings (skim off the top of your gravy) 10 cups water
Place all ingredients in pressure cooker.  Cover, bring to high pressure and cook for 30 minutes.  Let pressure come down naturally.  If you don't have a pressure cooker, you'll have to simmer this stock for about 3 hours.
Remove bones and large pieces of turkey.  Strain remaining stock through a cheesecloth.  At this point you can add whatever veggies you have left from Thanksgiving or in the fridge.  
2 carrots, sliced 2 celery stalks, sliced 1/2 tsp. thyme leaves 2 cups leftover turkey 1/2 cup white rice 1 cup leftover stuffing
Bring stock to a simmer.  Add vegetables, thyme and white rice.  Simmer on low for about 30 minutes.
Cut up leftover stuffing into cubes.  Saute in about 1 Tbsp. unsalted butter until browned and crispy.

Add stuffing cubes to your soup and enjoy!!

Vineyard Lobster Bisque

I have recently returned from an amazing weekend in Martha's Vineyard for the Fall Festivals.  It's a quaint and cozy little island that is always hopping with fishing contests, festivals and fun. We ventured out to the other end of the island to a small fishing village to visit Larsen's Fish Market.  It's a small little shack that sells fresh fish, lobster rolls, chowder and bisque.  Everyone in town recommended that we stop by for a steamed lobster.  We got there mid-morning and decided just to try the soup and enjoy the view.  No tables, just some driftwood and barrels to sit on.  It was the best lobster bisque I have ever had.

  They couldn't give me the recipe - not that it's Top Secret - the owner says it depends on what's fresh for the day.  Sometimes she'll use broth from steaming mussels or clams and it varies from day to day.  This is a close as I could come for a great lobster bisque - now all I need is a dock and a barrel to sit on.  

Vineyard Lobster Bisque

2 lobster tails, split in half
4 cups water
1 Tablespoon sea or kosher salt
2 Tablespoons olive oil
2 cups dry white wine
3 cups chicken stock
1/4 cup unsalted butter plus 1 Tablespoon
1 cup fennel, chopped
1/2 cup shallot, chopped
1 cup fresh tomato, peeled, seeded, diced
2 Tablespoons brandy
2 Tablespoons raw white rice
1 Tablespoon tomato paste
1 teaspoon paprika
1/8 teaspoon cayenne (optional)
1 bay leaf
1 thyme sprig
1/2 cup heavy cream
2 Tbsp. unsalted butter

You will need 2 lobster tails (about 10 oz. each). It's alright to use frozen tails if fresh are not available. Make sure they are completely thawed out. Split the tails in half with a sharp knife starting at the fan and slice the knife down and through the meat.

Devein the split tail. Look for the vein along the edge of the shell, between the shell and the meat.

Steam the lobster tails, shell-side down (the shell protects the meat from the intense heat of the steam) in 4 cups salted (sea or kosher) water.  Steam the tails for 5-7 minutes and reserve the steaming water for the stock.

When cool enough to handle, remove the tail meat with a fork to pull out the steamed tail meat in one piece. Chill the lobster meat until ready to use.

Sauté lobster shells in 2 Tablespoons olive oil over medium-high heat for five minutes to release the flavors.

Deglaze the pan with 2 cups dry white wine, 3 cups chicken stock and reserved lobster water from the steaming of the tails. Simmer until reduced to 6 cups; about 45 minutes. Then strain the shells from the stock.

While the stock is simmering prepare the rest of the ingredients.

Sauté fennel and shallot in 1/4 cup unsalted butter, about 5 minutes.

Stir in strained lobster stock, diced tomato, brandy, raw white rice, tomato paste, paprika, cayenne, bay leaf and thyme sprig; simmer 45 minutes. Remove bay leaf and thyme sprig.

Blend the soup in batches and return to pot.  Add heavy cream and 2 Tablespoon of unsalted butter.  Add diced lobster meat to warm through and serve hot.

Visit Buggl.com to see more!
~Adapted from Cuisine at Home

Lightened Up Italian Broccoli-Cheese Soup

  Broccoli-Cheese soup is a popular item on the menu in a lot of restaurants. I took the classic recipe and lightened it up a bit without sacrificing any flavor. Give broccoli and cheese soup an Italian accent by swapping Cheddar cheese for Parmesan and garlic.  

1 cup diced onions 1 cup diced celery 1/2 cup diced or shredded carrots 2 garlic cloves, minced 1/4 cup olive oil   Sweat onions, celery, carrot and garlic in oil in a large pot of medium-low heat until beginning to soften, about 5 minutes.   Stir in:   1/4 cup all-purpose flour 6 cups low-sodium chicken broth 2 - 10 oz. pkgs. frozen broccoli florets , thawed and chopped or 1 - 1 lb. bag frozen chopped broccoli or If you have fresh broccoli on hand, chop it along with the stems and blanch for 3 minutes before adding to the soup. 6 oz. reduced fat cream cheese 2 wheels of Mini Babybel Light 1/2 cup grated Parmesan Salt and Pepper to taste  

Stir in flour to coat vegetables; cook 1 minute.  Gradually stir in the broth and broccoli.  Increase heat to medium-high.  Simmer soup until it thickens slightly, 5-8 minutes.  Reduce heat to medium.  Stir in cream cheese, Mini Babybel and Parmesan.  Whisk lightly to incorporate. Season with salt and pepper.  

  ~Adapted from Cuisine at Home

 

Tortellini & Spinach Salad

Soup, salad and pasta - in one bowl! Warm broth ladled over the fresh spinach just wilts it slightly, just enough to still call it a salad.

1 lb. frozen cheese tortellini 1/2 cup diced onion 1/4 cup diced carrot 1 Tbsp. minced garlic 1/2 tsp. oregano 1/4 tsp. red pepper flakes 3 Tbsp. olive oil, divided 2 cups low-sodium chicken broth 3/4 cup dry white wine 1 Tbsp. fresh lemon juice 1 can chick peas (or cannellini beans), rinsed and drained 1 cup halved grape tomatoes 1/2 panko bread crumbs 1 tsp. minced lemon zest Salt and pepper 4 cups fresh spinach, washed and stemmed Shredded Parmesan
Cook pasta in a large pot of boiling salted water according to package directions; drain and set aside. While pasta is cooking, saute onion, carrot, garlic, oregano and red pepper flakes in 2 Tbsp. olive oil in a large saute pan over medium low heat, until carrots and onion are slightly softened, about 5 minutes.
Stir in broth, wine and lemon juice; bring to a boil.  Add pasta, beans, and tomatoes;  simmer to heat through.  Season with salt and pepper to taste.
Toast crumbs in 1 Tbsp. oil in a small skillet over medium heat until golden, stirring often.  Toss with lemon zest and season with salt and pepper.
Place 1 cup spinach in bowl or plate.  Top with broth, pasta, breadcrumbs and Parmesan.

Best served warm. Enjoy!
Sharing with:  Floptimism National Nutrition Month

Broccoli-Cheez-It Souffle

Use your imagination when it comes to Cheez-Its! They can be added to Mac and Cheese, chilis, used in place of breadcrumbs, or even as a crumb coating for chicken. This is a recipe I've had for many years, and it's still a winner!

Broccoli-Cheez-It Souffle 2 pkgs. frozen chopped broccoli 1 can Cream of Mushroom Soup 2 eggs, beaten 1 cup mayonnaise 2 Tbsp. finely chopped onion 1 cup shredded cheddar cheese 1 cup Cheez-It crackers, crushed
Cook broccoli as directed on package; drain. Combine soup, eggs, mayonnaise, onion, cheese and salt and pepper to taste. Stir in broccoli.

Spray casserole dish with non-stick spray and add broccoli mixture. Top with crushed Cheez-Its. Bake at 400 degrees F. for 25-30 minutes.