Where’s the meal plan, you ask? I know. 🙁 I failed this month. It hurts me greatly and believe me we are suffering for it. My stress level is super high right now. Needless to say, Feb 1 will have a meal plan ready… Until then, I have some apologetic posts for you with a few new recipes that I have tried! Here’s the first one.
Got a random issue of Family Circle in the mail and I was intrigued by this recipe: quick, simple and yummy looking. So we tried it! It was excellent. We will definitely do this one again! It was a lovely, quick weeknight meal in this cold winter season and the tortellini really added some bulk to the soup and made it filling. Also, it reheated very well.
5 c. reduced sodium fat free chicken broth
1 20 oz. package refridgerated herbed chicken tortellini
1 lb. plum tomatoes, seeded and chopped
1 c. frozen peas, thawed
6 oz baby spinach
shredded basil and grated Parmesan cheese
Boil broth and 1 cup of water and then add tortellini and tomatoes. Simmer 7-9 minutes or until tortellini are tender.
Stir in peas and then add spinach gradually. Sprinkle basil and Parmesan over top and serve immediately.