Pasta with Cheesy Tomato Cream Sauce

This is one of my favorites (and Kellie loves it as well as long as I tell her it's Mac-N-Cheese, according to her all pasta is Mac-N-Cheese). Hope you all enjoy it!

2 tbls olive oil
3 garlic cloves, minced (I use 1 tsp minced garlic from the jar)
1 jar spaghetti sauce
1/2 cup parmesan cheese
1/2 cup cream
1/4 cup low-fat ricotta cheese
1/2 tsp dried basil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp red pepper
Pasta of choice (I use either Penne, Bowtie or Spaghetti noodles)

1. Heat oil in a medium saucepan over medium heat. Cook and stir garlic until you smell the aroma (usually about 15 seconds). Remove from heat and add spaghetti sauce, parmesan cheese, cream, ricotta, basil, salt, pepper, and red pepper. Cook over low heat until the sauce thickens, 10-15 minutes.

2. Meanwhile cook pasta according to package directions. Drain.

3. Serve sauce over pasta with additional parmesan cheese sprinkled on top.

Nancy's Chicken Tortilla Soup

This soup is very easy to prepare, it can be made ahead of time to sit in a crockpot or last minute on the stove top. Everytime I fix this soup for dinner I am asked if we can have it every week. Amos is always making that noise people make when they like what they are eating, you know... that kind of groaning noise, which I am sure he will deny if you ask him.

Top this soup with sour cream, cheese, crisp cut up tortilla strips (either fried or baked), or tortilla chips. This soup is also great for leftovers. I like to serve it over cheese enchiladas (use the soup as the enchilada sauce).

2 cups chicken stock (I use "Better than Bullion" mixed with water)

2 cans Green Chile Enchilada Sauce

2 cans Corn

2 cans Pinto Beans

2-3 cups shredded cooked chicken (I buy the already cooked whole chicken from Costco, which gives it a boost of flavor and tenderness and not to mention ease)

1/2 cup uncooked white rice (cook according to package directions, usually 1 cup water to 1/2 cup rice, add just before serving)

That's pretty much it. If you can open a can you are pretty much done. Don't drain any of the liquid in the cans just open and pour into a large pot or crockpot and heat through. Add the rice just before serving because if added too early it will become mush and soak up all the liquid in the soup.

Lime Rice

I use this rice for just about anything. Add to enchiladas, burritos, navajo tacos, or just use as a side dish with about any main dish. Add shredded cooked chicken to make it a main dish. I make this often enough that I use bottled lime juice in place of fresh limes because who really has fresh limes on hand all of the time?

1 cup uncooked white rice

2 cups chicken broth (I use "Better than Bullion" chicken base mixed with water)

1/4 tsp salt

Juice of 1/2 lemon (1 tsp bottled lime juice, more if you want a stronger lime flavor)

2 tbls butter

1/4 tsp ground cumin

2 tbls chopped fresh cilantro (optional, very optional at my house because I don't really like it)

Combine rice, broth and salt in a large saucepan over medium-high heat. Bring to a boil. Decrease heat to a simmer and add the lime juice, butter, cumin and cilantro (but who would want to add cilantro?). Stir, cover, and simmer 15-20 minutes, until rice is tender.