Tomato, Zucchini, & Tortellini Soup

Back in my Minneapolis days, I had a little bout with tomato soup.  My girlfriend/colleague and I fancied a little Italian restaurant over our lunch hour every so often and they served up the best tomato basil soup.  Thus, I found a recipe and made my own.  Without getting into the gory details, it didn't sit well.  So since then, I've had a slight aversion to tomato soup.

A diversion, that is, until not too long ago when I made a Hungry Girl chicken recipe that used a can of tomato soup for the sauce.  It took me back - back to that little place with the soup, back to my parents' house when my sister and I would insist on the "tomato soup bowls" when we had a cup with a grilled cheese, back to when the idea of tomato soup didn't turn my stomach.

However, I think I've had about enough of the condensed soups.  Enter: Amy's Organic Chunky Tomato Bisque.  There's something about this stuff that really hits the spot.  So this afternoon, while home enjoying Presidents Day off, I whipped together a little something with Amy's Tomato Bisque.  Hearty and delicious, this soup was perfect for my afternoon of Dreamgirls and sweatpants.

Tomato, Zucchini, & Tortellini Soup

Tomato, Zucchini, & Tortellini Soup

What You Need:

• 2 cans Amy's Organic Chunky Tomato Bisque
• 2 small zucchini
• 1 package refrigerated tortellini

How You Do It:

1. In a large pot, cook tortellini as directed, adding the diced zucchini to the water when adding the pasta.
2. In a separate pot, slowly heat soup (do not add liquid).
3. Once cooked, drain pasta/zucchini and add to warmed soup.

HG Veggie-Loaded Pasta Amore

Meatless Monday was in full effect in our house last night.  I whipped together this little doozy of a pasta dish, loaded with sautéed veggies of my favorite sorts, and a creamy tomato sauce.  I got home from the gym and in the amount of time it took to boil the water and cook the pasta, this puppy was a go! 

A quick, easy, and veggie-packed pasta dish ready in no time!

HG Veggie-Loaded Pasta Amore

HG Veggie-Loaded Pasta Amore

What You Need:

• 8 oz. uncooked thin spaghetti
• 1 c creamy tomato soup 
• 1/2 c light sour cream
• 1/3 c chopped fresh basil
• ¼ tsp Italian seasoning
• 1 package sliced mushrooms
• 2 small zucchini, chopped
• 2/3 c frozen peas, 
• 1 roasted red pepper, drained and chopped

How You Do It:

1. In a medium-large pot, cook pasta per package instructions.
2. In a medium bowl, mix tomato soup with sour cream until uniform. Stir in basil and Italian seasoning.
3. While the pasta cooks, bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms and zucchini. Cook and stir until softened, about 5 minutes.  Reduce heat to low. Add peas, chopped roasted red peppers, and soup mixture. Cook and stir until hot and well mixed, about 2 minutes. 
4. Add cooked pasta, and toss to coat.

HG Loaded-Veggie Pasta Amore recipe adapted from HungryGirl.

Zucchini Tots

I've been battling a nasty head cold for the past couple days and last night I was finally feeling well enough to hop into the kitchen.  The hubs was grilling up some steaks, so I took to the kitchen to saute some onions and mushrooms and whip together this doozie of a size dish.

Everyone loves those over-fried tator tots.  You can't deny it - they are amazing in all their greasiness.  So I took to Pinterest once again to find something similar but different.  Much to my delight... a zucchini version!  While these tots are not fried in gallons of oh-so-delicious grease, they are crispy and amazing nonetheless.

Zucchini Tots

Zucchini Tots

What You Need:

• 1 cups zucchini, grated
• 1 egg 
• 1/4 onion, diced
• 1/4 c shredded cheese (I used Colby-jack)
• 1/4 c seasoned breadcrumbs

How You Do It:

1. Grate the zucchini and squeeze out the excess water with paper towel.
2. In a bowl combine, the egg, onion, cheese, breadcrumbs, and zucchini.
3. Using a small cookie scoop, fill prepared mini-muffin cups to the top.
4. Bake at 400*F for 15-18 minutes, or until the top is browned and set.

Zucchini Tots adapted from The Curious Country Cook.

Chicken with Mushrooms & Zucchini

You know when you go to a hibachi and the kimono-clad chef slices, dices, flips, and serves up those amazing sauteed vegetables before your protein-of-choice is served?  Personally, those veggies are my favorite part of going for dinner hibachi-style.  Certainly not the volcano of fire that shoots up all over the place [insert shudder here]...  Those veggies, that's what the sauce in this recipe reminds me of.  A-MA-ZING.

The chicken is tender, the veggies are tender, the sauce is amazing... there's really nothing else to say.

Oh, and before I share the recipe below, I must give a shout out and a special happy birthday wish to my mom!  She would love this one... (Hint, make it, mom, Hint)  Happy Birthday, Mom - we love you!

Chicken with Mushrooms & Zucchini

Chicken with Mushrooms & Zucchini

What You Need:

• 3 large boneless skinless chicken breasts
• 2 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 8 ounces sliced mushrooms
• 2 medium zucchini, cut into ½ moons
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp fresh ginger 

How You Do It:

1. Cut the chicken into bite-sized pieces. Toss them into a Ziploc bag along with cornstarch. Seal the bag and toss until the chicken is lightly coated.
2. Heat the oil and sesame oil in a large, non-stick skillet. Add the chicken and cook until the chicken is browned on all sides and cooked through, 5-7 minutes. Remove the chicken to a plate.
3. Add the zucchini and mushrooms to the hot skillet and cook for 5minutes, stirring often.
4. Add soy sauce, vinegar, garlic and ginger. Stir to coat the vegetables and continue to cook until the mushrooms and zucchini are tender, 2-3 minutes.
5. Add the chicken to the skillet and stir to combine and heat through.

Chicken with Mushrooms & Zucchini recipe adapted from Mel's Kitchen Cafe.