Garden Medley

This was a great side dish, and quick and easy to prepare. I liked it so much it would have been fine for me as a main course! It would also be a great alternative to mashed potatoes for Thanksgiving dinner.

Serves 6

6 small red potatoes, quartered

16 baby carrots, halved lengthwise

1 small onion, cut into wedges

1/2 C chicken broth

1 1/4 t seasoned salt

2 medium zucchini, chopped

2 T minced fresh parsley

Preheat oven to 400 degrees.

In a greased 2 quart baking dish, combine potatoes, carrots, onion, broth and 1 t seasoned salt. Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Continue baking 10-15 or until the veggies are tender. Sprinkle with parsley.

Weeknight Rigatoni

Lately my weekdays have been busy, and if Abigail needs me to pay attention to her in the evenings, it's handy if dinner can be quick and easy. This was just that.

8-10 servings

16 oz box rigatoni pasta
4 stalks celery, chopped
2 carrots, shredded (1 C)
16 oz pkg sour cream
1 package dip mix
1 1/2 C cheddar cheese
1 1/2 jack cheese
1/2 C parmesan cheese
3/4 C milk
1 T basil
1/2 t black pepper
2 T butter
1/2 C Italian bread crumbs

Preheat oven to 375 degrees.

Cook pasta until tender; drain.

Combine pasta and remaining ingredients except for butter and bread crumbs. Pour into one 9"x13" or two 8"x8" ungreased baking dishes.

Melt butter, and mix with bread crumbs. Sprinkle over pasta.

Bake for 25 to 30 or until hot and bubbly.

Broccoli Cheddar Soup

A creamy, cheesy, filling soup for a winter day.

Serves 5 or 6

6 Tablespoons butter
1 medium onion
1 teaspoon minced garlic
1/4 cup flour
2 cups half and half
3 cups chicken broth
1/2 pound fresh broccoli
2 cups carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar cheese

Saute onion and garlic in butter until onion is tender. Stir in flour; a paste will form. Continue cooking and stirring over medium heat for about 2 minutes. Stirring constantly, slowly add half and half and then the chicken broth. Simmer for 20 minutes.

Add broccoli and carrots.
Timesaving tip: If you to not have a mandoline to julienne your carrots, you may be able to find "matchstick" carrots in your grocery store.

Cook over low heat until the veggies are tender and soup has thickened, 25 minutes to 1 hour, stirring occasionally. When soup is thickened, add the cheese. Stir until well blended. Serve when cheese has melted.

If soup gets too thick, you can thin it with extra milk or chicken broth.