March Menu

 

March Menu

1. Chicken-Sausage Casserole, Squash

2. Pork Roast

3. Leftovers 

4. Out

5. Bacon Sandwiches, Oven Fries

6. SC Farmhouse Chicken and Corn Soup

7. Shrimp Jambalaya 

8. Chicken Cacciatore 

9. HB Patties, Sweet Potato 

10. Leftovers 

11. Out

12. CB Hash

13. Burgers

14. Baked Fish, Fire Roasted Vegetables

15. SC Chicken Stew with White Beans and Sausage

16. Pizza

17. Corned Beef and Cabbage

18. Out

19. Scrambled Eggs, Bacon, Toast

20. Burgers

21. Cod Chowder 

22. Chicken and Snow Peas

23. Pot Roast

24. Leftovers 

25. Out

26. Macaroni and Cheese, Corn, Salad

27. Chipotle 

28. Baked Fish, Fire Roasted Vegetables

29  Chicken and Spaghetti Casserole

30. Schwan’s 

31. Leftovers 

Slow Cooker Chicken, Tortellini, and Tomato Soup

 

This is my new recipe for the month of February.  It is adapted from a NYT Cooking recipe. It is delicious.

Slow Cooker Chicken, Tortellini, and Tomato Soup

Ingredients 

4 cups chicken broth

1/4 cup dry white wine

2 tablespoons tomato paste

Canned crushed tomatoes, 28 oz. 

1 tablespoon balsamic vinegar 

6 cloves garlic, finely minced

1 1/2 teaspoons dried oregano

2 teaspoons onion powder

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

2 lb. boneless, skinless chicken thighs

5 oz. spinach

8 oz. cheese tortellini 

Grated Parmesan cheese, for serving

1. In a 6-8 quart slow cooker, whisk together broth, tomato paste, and white wine until tomato paste is dissolved. Add tomatoes, vinegar, garlic, oregano, onion powder, red pepper flakes, salt, and chicken thighs. Cook on low 6 hours until chicken is very tender. 

2. Shred the chicken. Add spinach and tortellini. Continue cooking on low for another 30 minutes. 

3. Serve with grated Parmesan cheese.