Easy Eats – 2 more to try
I’m still plowing my way through new recipe books and magazines, trying as many “quick and easy” recipes as possible. I’ve got two more winners for you today! One for dinner and one for a snack.
Tomato Tortillini Soup
You’ll need:
2 cans condensed tomato soup
2 cups 2% milk
2 cups half-and-half
1/2 cup of chopped Sun Dried Tomatoes (in your pasta sauce aisle, packed in oil, pricey but don’t skip ’em)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 cup shredded parmesan cheese (or Italian blend)
1 bag frozen tortillini (at least a 9 oz. bag, I used closer to 12 oz.)
In a stock pot or dutch oven, mix the soup, milk, half-and-half, chopped tomatoes and seasonings. Heat through, stirring frequently.
(I made the soup up to this point over my lunch hour and left it until I came home from work – not over open heat, I just let it sit, you could refrigerate it – then I finished it when we were ready to eat.)
Cook pasta according to directions, being sure not to overcook. Undercooking a bit would be best. Drain well and add to the soup. Stir in shredded cheese. Serve with a bit more cheese on top.
This soup was amazing and will be repeated frequently. The recipe made plenty for the two of us with enough left overs for a second meal.
And the next is by far the best bean dip I’ve ever eaten. I recommend it for Super Bowl Sunday. And all Sundays before and after. Also on Tuesday evenings.
You’ll need:
1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot pepper sauce
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
Hot Bean DipNeato
Blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Spread the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
Refrigerate until you’re ready to eat. Then heat oven to 350 degrees and back for about 30 minutes or until the cheese is bubbly and just starting to brown.
Its soooo good. I cut it in a half and spread it in a 9 inch pie plate and it was a good amount for the two of us. We had plenty of left overs and it reheats very well which is a big deal for me. No reheat, no repeat.
My only suggestion is on the hot sauce – after cutting down the recipe I still used about 6 shakes of hot sauce and it was good, so you might want to up that for the full recipe if you like it spicy.
COMMENTS