What we've been eating this week:
Always a favorite. No link or recipe. If you're dying for the sauce recipe, email me!
My Meals (all courtesy of Cooking Light this week!):
A very tasty sandwich. I couldn't find fresh basil, so I subbed in a few spoonfuls of pesto and mixed that with the goat cheese. I also left out the olives.
This was a tasty and easy meal! It was nothing special, but something quick and easy. I was going to make roasted asparsagus, buuuuut...I was lazy. No veggies with this meal.
Chicken and White Bean Soup
adapted from this recipe
- 2 bacon slices, chopped
- 3 italian chicken sausages, removed from casings
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 can of diced tomatoes
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon black pepper
- 2 cups water
- 4 cups fat-free, lower-sodium chicken broth
- 2/3 cup uncooked orzo (rice-shaped pasta)
- 1 (15-ounce) can white beans, rinsed and drained
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.
2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in vinegar and salt.
3. Serve with crunchy bread and enjoy!