healthy tortellini soup

This soup turned out WAY better than Tony and I had expected. A super easy and quick meal that left us both full. I accompanied it with a slice of garlic bread... yum! A must try for a cool day.

Tortellini Soup
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Yield: 3-4 servings
Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
1 (15 oz.) can diced tomatoes, with juices (I used roasted garlic flavor)
4 cups low-sodium vegetable broth (they didn't have low-sodium so I used regular)

9 oz. whole wheat tortellini, any variety

3 cups fresh baby spinach, loosely packed
Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions to the pan and cook until beginning to soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper if needed.  Serve warm with grated Parmesan as desired.

turkey chili taco soup

I made this to take for lunch a few weeks ago, and it turned out really good! I accompanied it with a few multi-grain saltines since I didn't have any baked tortilla chips on hand. Not exactly a 'summery' recipe, but it rarely gets above 60 degrees here so anything goes! :) Very filling and it's only 200 calories for 1-1/4 cups!

• 1.3 lbs 99% lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes with green chilies
• 15 oz canned or frozen corn, drained
• 15 oz kidney beans, drained
• 8 oz tomato sauce
• 16 oz fat free refried beans (makes it thick and creamy, you can't taste them)
• 1 packet taco seasoning (you can use 40% less sodium)
• 2 1/2 cups fat free low sodium chicken broth

Directions:
In a large pot, brown turkey on medium heat, breaking up with a wooden spoon as it cooks. When cooked through, add onions and pepper and cook 2-3 minutes. Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning and chicken broth. Bring to a boil and simmer about 10-15 minutes.

Serve with a few baked tortilla chips and your favorite toppings such as low fat sour cream, jalapeños, reduced fat cheese, chopped scallions,  onions, or chopped fresh cilantro. Freeze leftovers in individual portions for future meals.

oreo truffles

These things are amazing and I don't even like oreos! My first attempt at making any kind of cake balls/truffles. A must try!


Ingredients:
1 package Oreo cookies
1 8oz. package cream cheese, softened (I use low-fat or fat-free)
Your choice of melting chocolate (I used 2 boxes of Baker's white chocolate)
1 box of dark/milk chocolate for drizzle, optional (I used Bakers dark choc)


Directions:
Finely crush package of oreos in a large food processor or place them in a ziploc bag and crush into a fine consistency.

Stir in softened cream cheese. I found it's easiest to just mix it with clean hands.


Use a small melon baller or cookie scoop and roll into small balls.


Put them in the freezer for about 20-30 minutes to keep the balls from falling apart.


Melt chocolate as directed on package (I microwave it inside of a large glass measuring cup) and then dip one at a time into chocolate (I use 2 spoons to mix ball around and cover completely, and then pick it up with one of the spoons), tap off the extra chocolate and then slide them onto wax/parchment paper to dry.

(Optional) Dip a fork into melted dark colored chocolate, then drizzle onto each cake ball.


Keep refrigerated IF you have any leftovers ;)

Variations- Using Mint Oreos and dark chocolate Bakers melting chocolate. Drizzle with green colored chocolate!  :)