Fun and Easy Cooking // In the Kitchen with Momma Mel

 

Chicken Bacon Ranch Soup

INGREDIENTS
 

  • 6 strips bacon cut into small pieces
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 4 cups low-sodium chicken broth
  • 1 tablespoon ranch seasoning I used Hidden Valley
  • 1.5 cups uncooked fusilli/rotini pasta
  • 8 ounces cream cheese (a block of Philly) softened
  • 2 cups cooked chicken (I used rotisserie)
  • 2 cups (packed) fresh baby spinach

INSTRUCTIONS
 

  • Cut the bacon up (this is easy with kitchen shears) and add it to a soup pot over medium-high heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of bacon fat in the pot.
  • Add the onion to the pot and sauté for 3-4 minutes.
  • Stir in the garlic and flour and cook for about 1 minute.
  • Whisk in the chicken broth and ranch seasoning. Increase the heat to high and bring to a boil.
  • Once boiling, stir in the pasta. Reduce the heat so it's simmering. Cover the pot with the lid slightly open and cook for 10 minutes. Stir occasionally so the pasta doesn't stick to the bottom of the pot.
  • Stir in the cream cheese, chicken, and about 3/4 of the bacon (save the rest for topping each bowl). It will take about 5 minutes or so to incorporate the cream cheese (stir to help it along, and you may need to increase the heat a bit). If needed, thin the soup with a splash more chicken broth or some water.
  • Stir in the spinach and let it wilt, then serve immediately and top each bowl with the remaining bacon.

NOTES

  • Chopped scallions would work as a topping for this soup if you happen to have some. 
  • Some grated cheddar would also be a good topping for this soup.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

NUTRITION

Calories: 606kcalCarbohydrates: 30gProtein: 34gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 137mgSodium: 819mgPotassium: 674mgFiber: 1gSugar: 3gVitamin A: 2209IUVitamin C: 6mgCalcium: 102mgIron: 3mg






UNSTUFFED SHELLS CASSEROLE

The Girl Who Ate Everything

INGREDIENTS

  • 1 lb ground beef
  • 1/2 onion,, diced finely
  • 1 clove garlic,, minced
  • 1 (24 oz) jar spaghetti sauce
  • 4 cups medium or large pasta shells,, uncooked
  • 1 (8 oz) package cream cheese, , softened
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, , chopped
  • 1 egg
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups shredded mozzarella

INSTRUCTIONS
 

  • Cook pasta al dente according to package directions.
  • In a large skillet, brown the beef. Drain. Add the onion and cook for a couple of minutes until soft. Add the garlic and cook for 30 seconds. 
  • Add the pasta sauce and simmer for 2-3 minutes. 
  • In a large bowl, add the cream cheese, ricotta, parmesan cheese, basil, egg, Italian seasoning, salt, and pepper. mix until combined well. Stir in the cooked pasta shells.
  • Spray a 9x13 baking dish with cooking spray. Spread half of the meat sauce on the bottom of the baking dish. Layer the pasta shell mixture on top followed with a layer of the remaining meat sauce. 
  • Sprinkle with the mozzarella cheese and cover with foil. 
  • Heat the oven to 350 degrees. Bake for 40-45 minutes removing the foil for the last 10 minutes of cooking. Sprinkle fresh basil on top for garnish if desired.

NOTES

This can be prepared a day ahead of time and baked the next day.





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