Potato, Spinach, and Artichoke Soup

5 large baking potatoes, peeled and quartered
Salt
9 oz frozen artichoke hearts, thawed
20 oz chopped frozen spinach, thawed
2 Tbsp butter
2 Tbsp olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 cup milk
pepper
4 sprigs thyme, leaves chopped
4 cups chicken broth
1 cup grated Parmesan cheese
crusty bread, sliced and toasted

Boil potatoes until fork tender.  Squeeze dry frozen thawed vegetables in a paper towel.  In pot, melt the butter in the olive oil.  Add the onion and garlic and cook until softened.  Add the boiled potatoes and milk and mash together. Season with pepper and thyme, then stir in the chicken broth.  Stir in the reserved vegetables and heat through, about 2 minutes.  Stir in the cheese.  Thin the soup with a little water if desired.  Serve with crusty bread and extra Parmesan cheese.

Serves 4-6

Nacho Spuds

1 1/2 pounds baking potatoes, sliced into 1/2 inch thick rounds
2 Tbsp olive oil
salt and pepper
1/2 pound lean ground beef
1 can black beans, rinsed and drained
2 Tbsp taco seasoning
8 oz shredded cheddar cheese
1 cup grape tomatoes, quartered
Sour cream and shredded lettuce for serving

Preheat oven to 450.  On a rimmed baking sheet, toss the potatoes with olive oil; season with salt and pepper.  Arrange in a single layer and bake until golden, about 20 minutes.  Brown ground beef.  Mix in the beans, taco seasoning and 2 Tbsp water.  Lower the heat and simmer, stirring until heated through, about 10 minutes.  Transfer the potatoes to an ovenproof platter.  Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar.  Place in the oven and turn off the heat.  Let stand until the cheese is melted, 2-3 minutes. Serve with the sour cream and lettuce.

Serves 4

Creamy Layered BLT Dip

16 oz sour cream
1 tsp onion powder
1 pkg (2.1 oz) ready to serve bacon
1/2 cup shredded cheddar cheese
2 tomatoes, chopped, divided
1 cup shredded lettuce

Mix sour cream and onion powder.  Spoon onto bottom of shallow serving dish.  Heat bacon as directed on package; cut into small pieces.  Sprinkle over sour cream mixture.  Top with cheese, 3/4 cup of the tomato and the lettuce.  Sprinkle with the remaining tomato.  Serve with fresh veggie dippers.

Serves 28

Roasted Pepper Chicken Penne

1 pound boneless skinless chicken breasts, cut into 1 inch strips
1/4 cup balsamic vinegar
1 pkg (16 oz) penne pasta
1 onion, sliced
3 garlic cloves, sliced
1/4 cup olive oil
1 can (28 oz) crushed tomatoes
1 cup roasted sweet red peppers, drained and sliced
1 cup chicken broth
3 tsp Italian seasoning
1/4 tsp salt
1 cup shredded parmesan cheese

Place chicken in large ziploc bag; add vinegar.  Seal bag and turn to coat; refrigerate for 15 minutes.  Cook pasta according to package directions.  Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute.  Drain and discard vinegar.  Add chicken to skillet; cook for 4-5 minutes or until juices run clear.  Stir in the tomatoes, red peppers, broth, italian seasoning, and salt.  Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through.  Drain pasta; toss with chicken mixture.  Sprinkle with Parmesan cheese. 

Serves 8