Name: Meatball Orzo Soup
Yield: 8 2 cup servings
Ingredients: 1 tablespoon olive oil; 1 cup yellow onion chopped; 2 carrots (diced); 2 stalks celery (diced); 2 cloves of garlic (minced); 12 ounces frozen turkey meatballs (thawed and cut in half); 1 quart chicken stock – no salt added; 15 ounce can crushed tomatoes – no salt added; 15 ounce white beans – drained and rinsed; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 cup frozen spinach (thaw and drained); 1/3 cup of dried orzo pasta

Meatball Orzo Soup

May 4, 2022 by Dinner Tonight

Whether you are trying to stay warm on these cool spring days or just wanting the flavors of your favorite pasta dish, this Meatball Orzo Soup is what’s for dinner. Using frozen meatballs helps to get dinner on the table faster for those busy spring evenings. Leftovers are perfect the next day to be packed for lunch with a salad.

Meatball Orzo Soup

CourseMain Dish

Servings

8 2 cup servings

Servings

8 2 cup servings

Meatball Orzo Soup

CourseMain Dish

Servings

8 2 cup servings

Servings

8 2 cup servings

Ingredients

1 tablespoon olive oil
1 cup yellow onion chopped
2 carrots diced
2 stalks celery diced
2 cloves of garlic minced
12 ounces frozen turkey meatballs thawed and cut in half
1 quart chicken stock – no salt added
15 ounce can crushed tomatoes – no salt added
15 ounce white beans – drained and rinsed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup frozen spinach thaw and drained
1/3 cup of dried orzo pasta

Servings: 2 cup servings

Units:

Instructions

Heat oil in a large pot and add onion, carrots, celery, and garlic. Cook, stirring until softened. Add cut-up meatballs. Cook for 2 minutes.
Add chicken stock, crushed tomatoes, beans, dried basil and dried oregano. Bring the pot to a boil and then turn it down to a simmer.
Add dried orzo pasta and spinach. Cook for 10 minutes or until orzo pasta is tender. Serve and enjoy!

Recipe Notes

Turkey Sausage and Spinach Strata

December 21, 2021 by Dinner Tonight

Take the stress out of hosting a brunch by using this overnight turkey sausage and spinach strata recipe. This can be prepared the night before and then cooked off the next day. Simple and easy is the way to go for holiday hosting.

Turkey Sausage and Spinach Strata

CourseBreakfast, Kid Friendly

Servings

12 1/2 cup servings

Servings

12 1/2 cup servings

Turkey Sausage and Spinach Strata

CourseBreakfast, Kid Friendly

Servings

12 1/2 cup servings

Servings

12 1/2 cup servings

Ingredients

2 cups whole wheat bread cubes (about 6 slices)
8 ounces reduced-fat turkey sausage crumbles
1 1/2 cups onion diced
2 teaspoons minced garlic
10 ounces frozen spinach thawed and excess water removed
1 cup 1% Milk
6 medium whole egg
6 medium egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-fat Monterey jack cheese shredded

Servings: 1/2 cup servings

Units:

Instructions

Spray a 13X9 casserole dish with nonstick cooking spray. Layer bread cubes in the bottom of the dish.
In a skillet over medium heat, cook the turkey sausage, onion, and garlic together. Once it has reached 165 degrees F add in the drained spinach. Let sausage cool, and then layer on top of the bread cubes.
In a medium bowl whisk milk, eggs (whites and whole), salt, and pepper until combined. Pour over the sausage mixture in the casserole dish. Sprinkle cheese over the top of the strata and cover with foil.
Place in the refrigerator overnight but no more than 24 hours.
Preheat over to 350 degrees F. Remove the strata from the refrigerator, place in the oven covered with foil for 30 minutes.
Remove foil and bake for additional 15 minutes until the center is set.

Recipe Notes

Very Vegetable Curry

October 10, 2018 by Dinner Tonight

Very Vegetable Curry

CourseMain Dish, Vegetarian

Servings

Very Vegetable Curry

CourseMain Dish, Vegetarian

Servings

Ingredients

1 tablespoon olive oil
1 medium onion chopped
1 head broccoli chopped
1 tablespoon curry powder
2 - 14.5 ounce can diced tomatoes unsalted
1 cup coconut milk light
14.5 ounce chickpeas low sodium, rinsed and drained
10 ounces frozen spinach thawed and drained

Servings:

Units:

Instructions

Heat oil in a large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
Add broccoli and curry powder and cook for an additional 5 minutes
Add tomatoes and coconut milk, stirring to combine, about 5 minutes. Mix in your chickpeas and spinach and cook until spinach has heated through.

Recipe Notes

Very Vegetable Curry Nutrition Facts Serving size (264g) servings per container 6 Amount per serving Calories 150 % Daily Value Total Fat 6 g 8 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 150 mg 7 % Total Carbohydrate 20 g 7 % Dietary Fiber 7 g 25 % Total Sugars 6 g Added Sugars 0 g 0 % Protein 7 g Vitamin D 0 mcg 0 % Calcium 126 mg 10 % Iron 2 mg 10 % Potassium 498 mg 10 %

Chicken and Spinach Lasagna

February 14, 2014 by Dinner Tonight

This is a fun twist on an Italian classic, our Chicken and Spinach Lasagna is a healthy and light way to satisfy your craving for lasagna.

Chicken and Spinach Lasagna

CourseMain Dish

Servings

Chicken and Spinach Lasagna

CourseMain Dish

Servings

Ingredients

3 boneless, skinless chicken breasts
1/4 tsp black pepper
1/2 cup Parmesan cheese low sodium
1/3 cup onion chopped
8 oz sour cream fat free
1 cup 1% Milk
10 oz frozen spinach thawed and drained
2 10.75 oz cans cream of chicken soup reduced sodium
16 oz whole wheat pasta noodles parboiled
1 cup shredded mozzarella cheese fat free

Servings:

Units:

Instructions

Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.

Recipe Notes

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