Tortellini Soup

www.livebetteramerica.com

We were looking for a heartier dinner than just chicken noodle soup but still a healthy option.  This cheese filled tortellini and vegetable soup sprinkled with cheese looks like a wonderful meal.





1 to 2 Tbs. olive or canola oil
1 medium stalk celery, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 small onion, chopped (1/4 cup)
1 garlic clove, finely chopped
6 cups water
1 vegetable bouillon cube
2 1/2 cups dried cheese filled tortellini
1 T bs. chopped fresh parsley
1/2 tsp. ground nutmeg
1/4 tsp. pepper
Freshly grated Parmesan cheese

• In 4-quart Dutch oven, heat oil over medium heat.  Add celery, carrot, onion and garlic; cook, stirring frequently, until crisp - tender.
• Stir in water and bouillon cube.  Heat to boiling.  Reduce heat to low; stir in tortellini.  Cover; simmer about 20 minutes, stirring occasionally, until tortellini are tender.
• Stir in parsley, nutmeg and pepper.  Sprinkle individual servings with cheese if desired.

Tupps Tidbits ~  we did not find vegetable bouillon cube in the grocery store, we used chicken bouillon

This dish lacked any kind of flavor.  Even after adding a ton of pepper & salt it just lacked any kind of taste. It was very healthy though!  Not a Keeper in our house!

Gluten Free Green Bean Casserole

Who doesn't like Green Bean Casserole? Everyone expects it on the holidays and it is easy to make. Many of the cream of mushrooms soups, and the crisp  fried onions from the normal recipe have gluten in them. With a few adjustments you can make this classic dish gluten free. We picked this recipe up at HyVee.

1/2 can Gluten Free Cream of Mushroom Soup
2 cans green beans (well drained)
1 1/3 cups Funyuns Onion Flavored rings.  (lightly broken up)

Mix 1/2 the can of soup, beans and 2/3 cups Funyuns in a 1 1/2 -quart casserole.
Bake at 350 F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the mixture.
Sprinkle with the remaining Funyuns.
Bake 5 mins longer or until the Funyuns are golden brown.

Tupps Tidbits ~  bake uncovered to thicken

The casserole turned out well, good. The gluten free Funyuns in place of  crisp fried onions was just as good as the normal recipe. Tupps states this is a KEEPER (I hate green beans and did not try it).

Breakfast Pie

http://www.tasteofhome.com/recipes/breakfast-pie

This crust less pie looks good to make over the holidays.  Assemble it the night before and pop it in the oven in the morning.

Ingredients
8 bacon strips, diced
1/4 cup crushed cornflakes
5 eggs, lightly beaten
1/2 cup milk
1/2 cup cottage cheese
1 - 1/2 cups shredded cheddar cheese
1 green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 - 1/2 cups frozen cubed hash brown potatoes

Directions:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside.
• In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting. Yield: 6 servings.

Tupps Tidbits ~ you could substitute ricotta cheese for cottage cheese

This made an excellent breakfast.  We would definitely make it again and especially if we have company.  KEEPER!