Tortellini soup

This is great for a fall or winter evening it's so yummy I had to post it now :)

You will need:
3 tablespoons olive oil
1 clove garlic, minced
3 stalks celery, chopped
3 carrots peeled and chopped
1 onion, diced
10oz package of frozen spinach (do not thaw)
2 cans cream of chicken soup
2 cans water
32oz chicken broth
family sized package of cheese or chicken tortellini, half cooked


1. Put olive oil in the bottom of a large soup stock pot.

2. saute' garlic, celery, carrots and onions until tender.

3. add frozen spinach. Break up block of spinach as you cook.

4. Continue to saute' until spinach thaws, then heats up.

5. Add soup and water.


6. add chicken broth and then add tortellini

7. heat and serve.

Serves 6-8

It's better to eat a few hours after soup is made so the broth gets a chance to soak into the noodles :)

Chocolate Banana Ravioli

Ingredients

* 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
* 1/4 packed cup light brown sugar
* 1/3 cup finely chopped walnuts
* 16 won ton wrappers
* 1 egg, beaten
* 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
* Vegetable oil, for frying

Directions

In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.

Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

Oven baked chicken parmesan

Ingredients:

6 small boneless skinless chicken breast halves (1 1/2 pounds)

1-2 packets shake n bake Parmesan crusted seasoned coating mix

2 cups spaghetti sauce (any flavor you like)

1 1/2 cups shredded mozzarella cheese

1 tsp. dried oregano leaves

3 cups hot cooked spaghetti

4 1/2 cups hot steamed broccoli

Preheat oven to 400. Coat chicken with coating mix as directed on package.

Place in single layer in 13 x 9 inch baking pan.

Bake 20 minutes or until chicken is cooked through (170 degrees). Top evenly with the spaghetti sauce and cheese; sprinkle with oregano. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti along with broccoli.

Makes 6 servings

Nutrition facts per serving:

11g total fat, 4.5g sat. fat, 1000mg sodium, 40g Carbs, 39g protein
420 calories.