Easy Meals {part three}

Dinner:


Lemon Pepper Pasta and Asparagus

Prep Time:10 min

Start to Finish:25 min

Makes:4 servings

2	cups uncooked farfalle (bow-tie) pasta (4 oz)
1/4	cup olive or vegetable oil
1	medium red bell pepper, chopped (1 cup)
1	lb asparagus, cut into 1-inch pieces
1	teaspoon grated lemon peel
1/2	teaspoon salt
1/2	teaspoon freshly ground pepper
3	tablespoons lemon juice
1	can (15 oz) Progresso® cannellini beans or 1 can (15 to 16 oz) navy beans, drained, rinsed
	Freshly ground pepper, if desired

1.	Cook and drain pasta as directed on package.
2.	Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 teaspoon pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3.	Stir lemon juice and beans into vegetable mixture. Cook until beans are hot. Add pasta; toss. Sprinkle with pepper.

Taco Soup
2-16 ounce cans kidney beans
28 ounce can tomatoes
2 pounds ground beef
1 cup water
2-3 Tablespoons taco seasoning

Have adult cook and brown hamburger. Child can toss all ingredients together in crock pot. Stir. Cook on low 6-8 hours or simmer on stove in saucepan for 15 minutes. You can serve this soup with tortilla chips, sour cream and shredded cheese if desired.


Simple Chicken Casserole
4 chicken breasts
can cream mushroom soup
½ bag of frozen peas or 1 can of peas (can substitute chopped broccoli)
1 Cup cheddar cheese
Salt, pepper, and paprika

Place chicken breasts in casserole dish. Pour cream of mushroom soup over the top of chicken spreading around to coat. Sprinkle with peas or broccoli. Adult should bake for 35-40 minutes at 375 degrees. Sprinkle with cheddar cheese and bake until cheese is melted. Serve with rice or noodles.


Do you have a favorite easy recipe? Please share it with us! Leave a comment or email tutusandturtles5{at}gmail{dot}com.