Dishing it up

Mark is running the Austin Marathon this weekend. So mid-week he starting Carbo Loading.

Monday
Tilapia with dill and lemon
Baked Potato
Broccoli
Salad

Tuesday (just us ladies)
Grilled Chicken
Mushroom Rice Pilaf

Wednesday (Time for Mark to start carbo loading)
Whole wheat spaghetti
Meatballs (for Mark)
Salad

Thursday (more carbo loading)
Easy Tortellini Soup
Salad

Easy Tortellini Soup

Saute chopped carrots (or any vegetables you would like. The original recipe I had called for carrots) in butter until slightly soft.

Add vegetable or chicken broth and a splash of wine (if you have it/want it - we did vegetable and Merlot last night) to pot (enough to cover your pasta). Salt and pepper to taste. Add dried tortellini to liquid. (We had 3 cheese last night. Sometimes we have done spinach. So many types to choose!)

Let boil until pasta is tender. Last night I added Parmesan cheese and a little cream to make the broth almost like an Alfredo. Very tasty. Most of the time, just have straight broth. Sprinkle with freshly grated Parmesan cheese. Yum.

It is so basic, fast and simple and can be mixed up so many ways.

Friday
Mark is on his way to Austin. And I am sure he is having more pasta.
We are using left over meat sauce to make stuffed baked potatoes.

Cook potatoes in microwave. Carve out a boat shape in the halves. Load up with the leftover meat sauce. Top with shredded cheddar cheese and broil in the oven until the cheese is melted and browning.

I love these. And it gives me another way to use leftover sauce, without having more spaghetti!