Cheese Tortellini Soup

As always, I needed a fast recipe because I arrived home late (story of my life it seems!)  Besides having to pick up the tortellini on my way home (I grabbed these gluten free tortellini from Zehrs), I had everything else on hand! Fast, easy, inexpensive and tasty - try it!!

CHEESE TORTELLINI SOUP

Ingredients:

1 package of refrigerated fresh tortellini

6 cups of chicken broth

1 large can of diced tomatoes

1 tbsp olive oil

1 onion, diced

2 handfuls of fresh spinach or arugula

1 tbsp dried basil

1 tsp freshly ground pepper

• Heat oil over medium high in a large pot.  Add onions and saute until golden brown.  Add stock and bring to a boil.
• Once boiling, add tortellini.  Reduce heat to medium and cook until al dente.
• Add tomatoes and juice, arugula, dried basil and ground pepper.  Simmer until arugula is wilted.
• Serve with Parmesan grated over top, if desired.
• ENJOY!

Quick Mini-Pizzas (Wheat, Yeast, Sugar, Casein and Lactose Free!)

I was really hungry at around 11:00 today as I had my morning smoothie at 8am and the tummy was a'grumbling!!  I usually grab for the eggs and some veggies to saute as my breakfast, but today I decided to mix it up and made mini-pizzas! 
Admittedly, pizza is the food that I miss the most being wheat, yeast, casein and lactose,and refined sugar-free.  I have made a couple of versions of pizza that is within the confines of this rebalancing diet:  one that is wheat and yeast free, and one that is the same but using almond flour.  These are both really tasty and we've enjoyed them both, but they aren't quite like a chewy, doughy, cheesy deep dish pizza!! LOL! 
Not wanting abdominal pain, I just couldn't get the idea of pizza out of my head...these little pizzas soothed my craving and were delicious!!! 
Even if you aren't interested in revamping your entire diet like my family and I have, just replacing a few meals here and there with this would make a huge difference ~ try them out and see!!

QUICK MINI PIZZAS

Ingredients:

1 Ezekiel English muffin, cut in half

3 tbsp homemade tomato sauce*

Handful of arugula leaves or baby spinach

Leftover chicken, shredded

Handful of shredded goat marble cheddar

• Preheat the oven to 375F.
• Place the English muffin halves cut side up on a small rimmed baking sheet.  Spread the tomato sauce evenly between the two.  Top with chicken, arugula leaves and cheese.
• Place in the oven for 10 minutes, or until the cheese is melted evenly.
• Remove from oven and enjoy!  

*If you aren't using a homemade sauce, read the label closely as they invariably contain sugar (as well as tons of preservative...and some BPA from the can!)  I sweeten my homemade sauce (which also contains no-heat jalapenos and some onions) with pureed carrots!  Try it out!!*

Fettuccine with Arugula, Walnuts & Lemon

I had a container of organic arugula and spinach that needed to be used, so I whipped up this tasty and light dish for dinner!!

FETTUCCINE WITH ARUGULA, WALNUTS & LEMON

Ingredients:

8 oz fettuccine

1/3 cup EVOO

1 garlic clove, chopped

Kosher salt

Freshly ground black pepper

Crushed red pepper flakes, to taste

3 cups of fresh baby arugula and/or spinach, washed and drained

1/2 cup chicken or vegetable stock

4 tbsp of chopped walnuts

1 tbsp unsalted butter

Juice of 1/2 lemon

1/2 cup grated Parmesan Reggiano cheese

• Bring a large pot of lightly salted water to a boil. Cook the fettuccine until it is al dente.
• Meanwhile, while the pasta is cooking, heat the EVOO in a large saute pan and gently cook the garlic, over medium-high heat, until it turns golden brown. Add 3 pinches of Kosher salt, approximately the same amount of pepper, and 2 pinches of the crushed red pepper to the oil.
• Add the arugula leaves and stir until slightly wilted. Add the stock, bring to a boil and reduce the heat to medium. Simmer for 1 to 2 minutes. Add the walnuts and cook for an additional minute, or until the stock has reduced by half.
• Add the lemon juice and butter and stir to incorporate. Turn off the heat
• Drop the fettuccine into the saute pan with the sauce and mix to incorporate the ingredients. Top with the Parmesan Reggiano and serve!

The pasta will appear slightly creamy, but shouldn't be swimming in the sauce.