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Shelley - Divine Party Concepts

Italian Wonderpot 4 cups vegetable broth, 2 Tbsp olive oil, 12 oz. fettuccine, 8 oz. frozen chopped spinach, 1 (28 oz.) can diced tomatoes, 1 medium onion, 4 cloves garlic, ½ Tbsp dried basil, ½ Tbsp dried oregano, ¼ tsp red pepper flakes, freshly cracked pepper to taste, 2 oz. feta cheese.

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Italian Wonderpot: 4 cups vegetable broth 2 Tbsp olive oil 12 oz. fettuccine 8 oz. frozen chopped spinach 1 (28 oz.) can diced tomatoes 1 medium onion 4 cloves garlic ½ Tbsp dried basil ½ Tbsp dried oregano ¼ tsp red pepper flakes freshly cracked pepper to taste 2 oz. feta cheese -

Ingredients 1 Tbsp olive oil 1 small onion 2 cloves garlic 1 (15 oz.) can diced tomatoes ½ tsp dried oregano ½ tsp dried basil pinch red pepper flakes (optional) freshly cracked pepper to taste ½ tsp salt 2 Tbsp tomato paste 2 oz. cream cheese ¼ cup grated Parmesan ½ lb. penne pasta ½ (9 oz.) bag fresh spinach

1 bunch of carrots (around 10 oz) 1 large onion 2 garlic cloves 1 tbsp lemon juice 4 tbsp chicken or vegetable broth 1 tbsp olive oil 2 oz butter 1 tsp dried thyme 1/2 tsp dried parsley salt & pepper

Creamy Tomato and Spinach Pasta Recipe 1 Tbsp olive oil 1 small onion 2 cloves garlic 1 (15 oz.) can diced tomatoes ½ tsp dried oregano ½ tsp dried basil pinch red pepper flakes (optional) freshly cracked pepper to taste ½ tsp salt 2 Tbsp tomato paste 2 oz. cream cheese ¼ cup grated Parmesan ½ lb. penne pasta ½ (9 oz.) bag fresh spinach

Creamy Spinach and Sausage Pasta. 6 oz. smoked sausage 1 Tbsp olive oil 1 medium onion 1 (14.5 oz.) can diced tomatoes w/chiles 2 cups chicken broth 8 oz. pasta 3 cups fresh spinach 1 cup (4 oz.) shredded monterrey jack 1 whole green onion

Cracker Barrel Vegetable Soup 1 gallon water 20 oz Frozen corn 20 oz Frozen green peas 20 oz Frozen baby lima beans 14 oz Tomato Juice 1 lb. Idaho Baking Potatoes, peeled and diced into large peices 1 lb canned green beans, drained 6 1/2 cups (1/2 of a #10 can) diced tomatoes 5 oz beef or vegetable base (not boullion) 4 oz chopped onion 4 oz chopped celery 1 oz frozen diced green peppers Put all the ingredients into a pot and cook covered at a rapid simmer for 1/2 hour. Uncover and cook at a rapid simmer for 1/2 hour more.

*Chicken, Tortellini & Garden Vegetables* 2 (9oz) pkg refrigerated tortellini, 1 TBsp butter, 1 lb skinless boneless chicken breasts, 1c sliced mushrooms 1 carrot, 1½c sugar snap peas, ⅔c chicken broth, 2 TBsp fresh oregano or 1½ tsp dried oregano, 2 tsp flour, ¾ tsp garlic salt, ½ tsp pepper, 1c milk, 8-oz light cream cheese, 1 TBsp lemon juice, 1c quartered cherry tomatoes, 1 bell pepper, 2 TBsp grated Parmesan cheese

Smoked Sausage, Spinach and White Bean Soup1 Tablespoon olive oil 13 oz. smoked sausage (chicken, turkey or beef) 1 yellow onion, diced 2 garlic cloves, minced 4 sprigs fresh thyme 1 teaspoon Italian seasoning 1 (14.5 oz.) can diced tomatoes 2 (15 oz.) cans cannellini beans, drained and rinsed 4 cups (32 oz.) low-sodium chicken broth 10 oz. fresh baby spinach Salt and pepper, to taste Grated parmesan cheese, for serving, optional

Quinoa vegetable salad with lemon basil 1 cup uncooked quinoa 15 oz. can garbanzo beans, rinsed and drained 3 roma tomatoes 1 orange bell pepper 1 1/2 cups corn (I used frozen, thawed) 4 green onions {For the dressing} 2 Tbsp. olive oil 2 Tbsp. fresh lemon juice 1 1/2 tsp. basil (or fresh if you have it)