Lunch For the ones I love in the hunt of KVV and the 270,036 who are the OCS Of Edina 6/18/21
- Katherine Victoria Vananderland
- Jun 17, 2021
- 4 min read
Here is a simple meal with some vegan choices and some new recopies that I had never seen before. I hope you like them something kind of light for lunch for you. May today be the beginning of your pursuit of happiness for a lifetime!
Calories per serving: 203 This is my favorite tortellini soup recipe. It’s quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I’ve found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
Ingredients
3/4 pound Italian turkey sausage links, casings removed
1 medium onion, chopped
6 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1-3/4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 package (6 ounces) fresh baby spinach, coarsely chopped
2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/4 teaspoon pepper
Dash crushed red pepper flakes
Shredded Parmesan cheese, optional
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Directions
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired. Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Test Kitchen TipsIn Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads. Check out all of our soup recipes for more great ideas.
Nutrition Facts 1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.
These tasty taters were a spur-of-the-moment recipe I created from leftovers! It's a true mash-up meal that combines two dinnertime favorites into one super-fun meal. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Ingredients
4 medium russet potatoes (about 8 oz. each)
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 can (8 ounces) pizza sauce
1/3 cup mini sliced turkey pepperoni
1/2 cup shredded Italian cheese blend
Optional: Fresh oregano leaves or dried oregano
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Directions
Preheat oven to 400°. Scrub potatoes; place on a microwave-safe plate. Pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes.
In a large skillet, heat oil over medium-high heat; saute mushrooms, pepper and onion until tender, 6-8 minutes. Add garlic; cook and stir 1 minute. Stir in pizza sauce and pepperoni; heat through.
Place potatoes on a baking sheet; cut an "X" in the top of each. Fluff pulp with a fork. Top with vegetable mixture; sprinkle with cheese. Bake until cheese is melted, 5-7 minutes. If desired, sprinkle with oregano.
Test Kitchen tipsWe used russet potatoes in this recipe. They have a slightly drier texture than other varieties and will cook up a bit fluffier. These potatoes are “baked” in the microwave to speed up prep. You can also bake them at 400° for 45-60 minutes. Eating the skin of potatoes will give you added nutrition, especially fiber and potassium.
Nutrition Facts 1 baked potato with toppings: 311 calories, 9g fat (3g saturated fat), 23mg cholesterol, 515mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1/2 fat.
Now everyone can enjoy this classic Thanksgiving side. Just a few small tweaks make this a vegan green bean casserole, but no one wiletast the difference! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
3 cups dairy-free sour cream
Browning sauce, optional
1 teaspoon salt
1/2 teaspoon Minced Garlic
3 packages (12 ounces each ) frozen cut green beans, thawed
4 cups shredded dairy-free cheddar-flavored cheese
1/4 cup dairy-free buttery spread
1 cup crushed Ritz crackers
1 cup french-fried onions, coarsely chopped
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Directions
Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish.
In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.
Nutrition Facts 3/4 cup: 327 calories, 23g fat (11g saturated fat), 0 cholesterol, 944mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 3g protein.
Ingredients
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil
3 garlic cloves, minced
3 cups dairy-free sour cream
Browning sauce, optional
1 teaspoon salt
1/2 teaspoon ground black pepper
3 packages (12 ounces each ) frozen cut green beans, thawed
4 cups shredded dairy-free cheddar-flavored cheese
1/4 cup dairy-free buttery spread
1 cup crushed Ritz crackers
1 cup french-fried onions, coarsely chopped
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Directions
Preheat oven to 350°. In a large skillet, saute mushrooms and onion in oil over medium heat until tender. Add garlic; cook and stir 1 minute. Stir in the sour cream, browning sauce (if desired), salt and pepper until blended. Add green beans and cheese; stir to coat. Transfer to a greased 13x9-in. baking dish.
In a small bowl, melt buttery spread. Stir in crushed crackers and fried onions; sprinkle over casserole. Bake until casserole is bubbly and top is golden brown, 25-30 minutes.
Nutrition Facts 3/4 cup: 327 calories, 23g fat (11g saturated fat), 0 cholesterol, 944mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 3g protein.
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