Spinach Cheese Tortellini Soup

Ever lack the energy or creativity to come up with an amazing dinner?  Try this.  Seriously easiest dinner, ever.  I don't say that lightly.  I can make this while Simone hangs on my leg and it still comes out perfect. 

What you need...

2 fist fulls of fresh spinach.  I just use the regular box (or bag) spinach from the salad section of our Fry's.

2 cans of low sodium chicken broth

1 can of peeled & diced tomatoes 

1 package of cheese tortellini 

Dash of garlic salt & black pepper

1 lb of ground Italian sausage (you can omit this for a meatless meal and it's still amazing)
 

Get it done...

Toss the first five ingredients in your crock pot on LOW.  

If you are going to add the Italian sausage, brown it in a pan, drain it, and add that to the crock pot.

Allow it to cook on low for 1-4 hours.  You can't really mess it up!!

It's BEYOND EASY, and goes well with sandwiches or garlic bread!  It keeps nicely, too for up to a week in the fridge.  We use this as dinner on nights when we are busy, will be getting home late, or days when I'm completely overwhelmed and want dinner to make itself.

ENJOY!

Texas Fudge - A Breakfast Casserole

 Texas fudge is a delicious breakfast casserole that my Mom-in-law taught me to make.  It's easy, you can prepare it ahead of time (night before!), and everyone loves it!  Warning, there are copious amounts of cheese in this dish... if that make you nervous, look away!  If you're like me... add a little extra cheese and LAUGH.

What you need...

6 eggs

8 ounces of heavy whipping cream

3-5 tablespoons of milk 

2 cups of shredded cheddar cheese

2 cups of shredded Monterrey jack cheese

2 4oz cans of chopped green chillies

Get it done...

Preheat oven to 350

Beat together by hand the first five ingredients (eggs, cream, milk, & cheeses)

Spray 9x13 pan with non-stick spray

Spread chillies evenly across bottom of pan

Pour egg mixture carefully over chillies

If you are preparing ahead of time, you can stop here... or cook it about 1/2 way through.  Put it in the fridge (I don't leave it for more then 24 hours).  

Bake at 350 for 40 mins or until golden on top and a knife comes out clean

We love it, and have this regularly on the weekends, since I can just pop it in the oven when we get up.  This makes it an ideal dish for Christmas or Thanksgiving mornings, too!  It's even really amazing reheated.  I'll make us a big one on Sunday, and Todd eats it for breakfast for the first half of the week.  

Enjoy!