slow cooker: two-bean minestrone

1 can (15oz) dark red kidney beans, drained
1 can (150z) garbanzo beans, drained
1 bag (1lb) frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with basil, garlic, oregano, undrained
1 vegetable bouillon cube (or equivalent in granules)
1 can (11.5 oz) vegetable juice (v8)
1 cup water
1/2 cup uncooked elbow macaroni
refrigerated basil pesto

1. in slow cooker, mix all ingredients except macaroni and pesto.
2. cover; cook on low 8-10 hours.
3. stir in macaroni 15-20 minutes prior to serving. top each serving with teaspoon of pesto.

notes: so easy and so good! i usually serve with cheese toast or grilled cheese on the side.

chicken noodle soup

recipe adapted from friend, j.

about 1-1.5 hours from start to finish, although hands-on time is only about 30 min.

ingredients:
1 small yellow onion
3 cloves garlic
2.5 cups chopped or diced carrots (i use a whole bag of frozen heb circle carrots or crinkle carrots)
2.5 cups celery
3-4 cups cubed or shredded chicken breast
4 cups of cooked pasta or rice (i use ww or multigrain plus pasta)
1 box (appx 18 oz) butternut squash soup
32 oz chicken broth
16 oz water (i always find a need more and just add until it looks right)
3 bay leaves
2 tbsp olive oil
salt and pepper to taste

1. boil chicken, drain water and ickies, set aside. in same stock pot, sautee onion, garlic, carrots, and celery until tender.
2. add chicken and continue to saute.
3. add all liquids and bay leaves, bring to boil, and then lower heat to med. low. simmer for 45 minutes.
4. i add the pasta about 15-20 min into simmer time and let it cook until very soft (falling apart a bit). you can also cook pasta separately and add at the very end before serving.
5. salt and pepper to taste.

notes: i love, love this soup. i crave it. it makes plenty for leftovers and for freezing. everyone here loves it.

tonight's meal: white bean turkey chili

(this recipe from hunt's tomatoes)

about 35 min from start to finish

ingredients:

1 pkg (20oz) lean ground turkey

1 cup chopped onion

1 cup chopped green bell pepper

1 can (14.5oz) diced tomatoes, undrained

2 cans (150z each) great northern beans, drained, rinsed

2 cans (11.5 oz each) tomato-vegetable (v8) juice

1 tbsp chili powder

1/2 tsp ground cumin

salt and pepper/tony's to taste

shredded cheddar cheese to top, optional

1 spray large saucepan with cooking spray. add turkey, onion and bell pepper. cook and stir over medium heat about 8 min or until turkey is crumbled and no longer pink.

2. stir in remaining ingredients. bring to a boil, stirring occasionally. reduce heat to low; cover. simmer 15 minutes, stirring occasionally.

tonight's meal: santa fe soup

(modified from cooking light superfast suppers)

start to finish appx 30 minutes

ingredients:

1lb ground turkey, ground meat, or 2 cups burger-style veggie crumbles

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) package frozen whole kernel corn

1 cup frozen chopped onion

1 (14.5-ounce) can diced tomatoes

1 (1.25-ounce) package taco seasoning

1/2 (1-ounce) package ranch-style dip mix (such as hidden valley)

2-3 cups water

1 (2.25-ounce) can sliced olives, drained

reduced-fat sour creme to garnish

1. saute onions then combine everything else except olives and sour creme in a large saucepan. bring to a boil; reduce heat and simmer, uncovered, 10 minutes. stir in olives.

2. serve with a dollop of sour creme on top.

*notes: i like to serve this with a slice of cheese bread (ww sandwich bread topped with a slice of cheddar cheese then broiled). it's a big hit and there's plenty for leftovers or freezing.