I needed something tonight that was quick and healthy and something that I already had all the ingredients for. Tomato soup. I threw together some basic ingredients that came out creamy and lightly seasoned.

1 can of Campbell’s tomato soup, 10 3/4 oz.
Milk, use soup can to measure out 1 can
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried basil leaves

Cheddar cheese
Saltine crackers
Crescent rolls

Mix together tomato soup, milk, parsley, garlic powder, and basil in a pot. Heat on medium heat until soup boils. Be sure to stir continuously to make sure milk doesn’t scorch.
Top with a little cheddar cheese and a couple saltine crackers with a crescent roll on the side.

2 servings
Approximately 208 calories per serving (plus 100 calories per crescent roll)

I got the recipe for the warm orzo salad from a friend’s family recipe book. I didn’t have the exact ingredients, so I did a little adjusting. The original recipe called for a 4 oz. package of garlic and herb feta cheese instead of traditional and 1/4 cup of olive oil and vinegar dressing instead of my thrown-together version for the pasta dressing. I’ve now had it both ways and both ways are great. It just comes down to the ingredients you do and don’t have. Next time, I’ll remember to buy some vinegar dressing to simplify the process.

2 Boneless pork top loin chops, 1 1/2 in. thick (approx. 1/2 lb. chops)
Salt
Pepper
1 tablespoon Canola oil
Butter
1 cup Orzo pasta, dry
1 cup Frozen peas
4 ounces Feta cheese, crumbled
1 tablespoon Lemon juice

Dressing:
1/8 cup Balsamic vinegar
2 teaspoons Dark brown sugar
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Minced garlic
1/8 cup Olive oil

1. Preheat the oven to 375 degrees.
2. Season pork with salt and pepper.
3. Preheat sauté pan on medium-high heat 2-3 minutes. Place the oil in the pan, then add pork; cook 2-3 minutes on each side or until browned.
4. Once browned, transfer pork to baking sheet and bake for 25-30 minutes or until 145 degrees.
5. Cook orzo pasta following package instructions.
6. Mix balsamic vinegar, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and garlic until brown sugar and salt dissolve. Add olive oil and mix. Season additionally to taste.
7. Add frozen peas to cooked and drained orzo pasta. Let sit for 1 minute. Add the prepared dressing and lemon juice to the pasta, then add feta cheese.
8. Add a dollop of butter to the finished pork.

Tonight, I was going for a meal more on the healthier side. I love salmon and had some in my freezer, so I decided to go with baked salmon and rice with peas on the side. I decided to add a little seasonings past the usual salt and pepper. I like to buy my salmon steaks as fresh frozen and in individual, sealed packages since I’m generally just cooking for myself. I usually use the quicker method for defrosting my salmon steaks which is to place the salmon steaks in package in a bowl of cold water for about 30 minutes.

2 salmon steaks
3 tablespoons salted butter, melted
1 tablespoon lemon juice
1/4 teaspoon thyme
1/4 teaspoon oregano
1 tablespoon olive oil
Salt
Pepper
Whole grain rice

1. Cook rice as directed on package adding butter and salt.
2. Preheat oven to 375 degrees.
3. Mix together butter, lemon juice, thyme, and oregano.
4. Pour about 1 tablespoon of olive oil in baking dish.
5. Place salmon steaks in baking dish seasoning both sides with salt and pepper.
6. Brush butter mixture on both sides of salmon steaks.
7. Bake for 20 minutes or until fish is flakey.

Lessons Learned:

• I prefer my salmon with just butter, lemon, salt, and pepper.  The thyme and oregano were a little too strong for me.  I really enjoy the taste of salmon and felt like I lost that a little to the thyme.  I got the idea from a food network recipe, so it was worth the try.
• Next time, I’ll probably try searing the salmon before baking it.

This was a great recipe and very filling. Would be great with a meat sauce, also. It was important to lay the pasta tubes out to cool instead of leaving them in the strainer as they get smushed and break in the strainer. Piping was definitely the easiest way to fill the pasta tubes.

8 ounces manicotti
32 ounces ricotta cheese
8 ounces shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
3 tablespoons dried parsley, divided
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
14 ounces spaghetti sauce

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions. Drain and lay flat on foil to cool.
3. Meanwhile, in a large bowl, add the ricotta, mozzarella, and parmesan, leaving just enough to sprinkle over the top later. Add the eggs and seasonings and mix well.
4. Pipe or spoon cheese mixture into each pasta tube to fill and place in a 13 x 9 baking dish.
5. Pour spaghetti sauce over the filled pasta and sprinkle with remaining mozzarella, parmesan, and parsley.
6. Cover with foil and bake 35 minutes or until hot and bubbly.

Filling:
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted and cooled

Dough:
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted and cooled

Icing:
2 tablespoons cream cheese, softened
2 tablespoons buttermilk
1 cup confectioners’ sugar

You can find this recipe in the Cook’s Illustrated Cookbook. Followed the instructions to the “t.” It was an amazing recipe and it was so quick because it doesn’t use yeast. Highly recommend it as desert after a good bowl of chili.