Lickety-Split Chicken/Pasta/Vegetable Soup

Prep time: 5 minutes
Cooking time: 15 minutes
Servings: 4 bowls

6 c. chicken stock (boxed, jarred, canned, from concentrate… if you’re into showing off, homemade)
1 T. minced garlic
¼ c. chopped onion (as always, frozen is fine)
1 c. frozen mixed vegetables (try the mix of carrots, green beans, corn)
Pepper to taste

Bring to a boil, stir in:
½ c. orzo pasta

Boil 6 minutes, until pasta is tender.

Stir in:
2 c. leftover shredded chicken or turkey
1 T. chopped parsley (dried works fine)

Heat through, don’t boil again or chicken will go tough. Top with a grate of Parmesan cheese, if you wish.



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Phaked-Out Philly Cheese Steak Sandwiches

Phaked-Out Philly Cheese Steak Sandwiches

Prep time: 10 minutes
Servings: 4

So much faster than traditional recipes, this is largely “assembly,” with a dash of real cooking thrown in just for effect.

4 Kaiser, hoagie, or sandwich rolls (or hot dog buns… or, heck, even toasted bread works!)
1 9 oz package of pre-cooked roast beef
1 cup sliced onion
1 c. prepared (jar or can) Mexican Salsa Con Queso (cheese sauce with salsa)

In medium skillet, cook onions in 1 T. butter or olive oil, just until softened. Add in roast beef and turn to coat and warm through.

Toast rolls/buns/bread. Warm cheese sauce in small pan or micro.

Pile rolls with warmed beef and onions, slather on cheese sauce.

So Many Hummus Among Us

Basic Hummus:
1 15 oz can garbanzo beans (chickpeas)
2 cloves garlic (or 2 tsp. minced garlic in a jar)
½ t. salt
½ t. black pepper
2 T. good quality olive oil
1 T. sesame seeds (or tahini paste)
Handful fresh or 1 T. dried parsley

Starting with the garbanzo beans, blend in food processor until smooth. Add remaining ingredients, continue to blend until smooth. If needed, add 1-2 Tbsp. additional oil. Refrigerate.

To get fancy:
Lemon Hummus
Add the zest of one lemon
2-3 Tbsp. lemon juice
Blend, refrigerate

Roasted Red Pepper Hummus
Add ½ c. jarred roasted red pepper
Dash of cayenne pepper
Blend, refrigerate

Mediterranean Hummus
Add one small can (2.5 ounces) chopped or sliced black olives
1 –14 oz. can small or quartered artichoke hearts (roughly chop first)
Blend, refrigerate

Jalapeno Hummus
Add 1/2 c. sliced jarred or canned jalapenos (more if you're needing some real heat
Blend, refrigerate


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Creamy Artichoke-Mushroom-Parmesan Soup

Prep time: 10 minutes
Serves: 6

1 lb. jar light Parmesan Alfredo sauce
3 c. milk
2- 14 oz. cans sliced mushrooms
1 14oz. can quartered artichoke hearts, roughly chopped (not in marinade)
1 tsp. garlic powder
1 T. dried basil
½ c. grated Parmesan cheese
Salt and pepper to taste.

Mix all together, heat thoroughly.



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Easiest Watermelon Salad

Prep time: 10 minutes
Servings: 4

4 c. watermelon, cubed and seeded
¼ c. lime juice
¼ c. honey
½ c. coarsely chopped fresh mint leaves
1 T. grated lime zest

Toss all together. Serve well-chilled.





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Super Simple Tomato Sauce (or Soup!)

A quick yet homemade sauce. Or the start of Chicken Parmesan. Or the first steps to a creamy soup.

Pre time: 5 minutes
Cook time: 10 minutes, boil to simmer
Servings: Makes 3 cups of sauce, about 4 servings

Stir together
1 14 ½ ounce can diced tomatoes (partially drained)
1 15 ounce can tomato sauce
1 T. chopped garlic
1 tsp. chicken (or vegetable) base concentrate or a splash of chicken (or veggie) broth
1 T. dried Italian Seasoning (your favorite brand)
Black pepper to taste
2 tsp. sugar (trust me, this balances the tomato tang)

Bring to a boil, simmer 10 minutes (in the time your pasta is cooking!).

For a creamy, hearty soup, add 2 cups of half-and-half.

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Cheesy Green Potatoes

Prep time: 5 minutes
Cook time: Varies, according to brand used
Servings: 4 servings

Okay, this is the epitome of shortcut cooking – the use of potato flakes. I know, hold everything...Now while we don’t care much for them as plain potatoes, adding a few extra ingredients results in a pretty darn good side. (And sneaks in spinach for unsuspecting young ones!)

Mix a batch of potato flakes as directed, to end up with four servings. Except no salt, instead stir in a teaspoon of chicken (or vegetable)base concentrate. Or if you have chicken or vegetable broth on hand, use that instead of water in the potato mix. And also, use slightly less liquid than called for – adding fresh spinach later brings in extra moisture.

When potatoes are ready, stir in:
2 tsp. freshly-ground pepper
4 c. roughly-chopped fresh baby spinach,
4 oz. shredded cheddar cheese
Stir together, no need to actually cook the spinach, the hot potatoes will wilt it sufficiently. Sprinkle extra shredded cheese on top to serve.