Creamy Baked Ziti

Creamy Baked Ziti
1 lb ziti, uncooked
1- 26 oz jar marinara sauce
1- 14.5 oz can diced tomatoes
6 oz [light] cream cheese, softened
3/4 c [light] sour cream
2 c shredded [skim] mozzarella cheese, separated
1/3 c grated Parmesan cheese

1. Preheat oven to 325*.
2. Cook pasta in unsalted water in a large pot; drain.
3. Place marinara sauce, tomatoes (with liquid), and cream cheese in the pot and stir frequently over medium heat until cream cheese melts and the mixture is well blended.
4. Return pasta to pot and stir to coat.
5. Place half of the pasta in the bottom of a 9x13 pan; layer sour cream, half of the mozzarella, and the rest of the pasta. Top with Parmesan and remaining mozzarella.
6. Bake for 20 minutes, or until heated all the way through.
*You can cover and refrigerate before baking; bake for 30-40 minutes, or until heated through.

Ali's Fresh Tomato Soup

Ali's Fresh Tomato Soup
5-6 medium tomatoes
1 large onion
4 cloves garlic, minced
2 c broth (chicken or vegetable)
2 T butter
2 T flour
2 t salt
2 t sugar

1. Roughly chop tomatoes and onion; place chopped vegetables, garlic, and broth in a large pot.
2. Cover, bring to a gentle boil, and let boil for about 20 minutes, until vegetables have softened.
3. Remove from heat and use an immersion blender, or food processor or blender, to puree vegetables.
4. Make a roux with the butter and flour*, then slowly incorporate it in to the soup.
5. Season with salt and sugar; serve warm.
*Melt butter and then gradually stir in the flour.

Slow Cooker Tomato Basil Soup

Slow Cooker Tomato Basil Soup
2- 14 oz cans diced tomatoes
1 c diced celery*
1 c diced carrots*
1 c diced onions*
4 c broth (vegetable or chicken)
1 t oregano
1 T basil
1 bay leaf
1/2 c butter
1/2 c flour
1 c Parmesan cheese
2 c warm half & half
salt and pepper, to taste

1. Place tomatoes, celery, carrots, onions, broth, oregano, basil, and bay leaf in a large slow cooker; cook on low for 6-8 hours.
2. About 45 minutes before you plan on serving, melt butter in a pan and add flour; stir until well mixed. This is called a roux.
3. Slowly add a cup of the soup to the roux; add more soup until the roux is well incorporated.
4. Add roux mix in to slow cooker; stir in cheese, and half & half.
5. Cook on low for another 30 minutes before serving. Salt and pepper as desired.
*Cut all vegetables about the same size so that they cook at the same rate.

Creamy Chicken Noodle Soup

I got this yummy recipe from my sweet sister. Enjoy.

Creamy Chicken Noodle Soup
6 T butter
3 carrots, diced
1 onion, diced
1/2 stalk celery, diced
1/4 c flour
1 1/2 c half & half
6 c chicken broth
2 t thyme
3 c cooked chicken
2 c uncooked egg noodles
salt and pepper, to taste

1.In a large pot, melt butter over medium heat and then add vegetables. Cook for about 8 minutes, until veggies are soft.
2. Stir in flour and mix well; add half & half, broth, thyme, chicken, and noodles. Stir well.
3. Turn heat up to high and cook, uncovered, stirring occasionally, until soup thickens and noodles are soft, about 10 minutes.
Feeds 6.

Carrot Soup

Carrot Soup
1 onion, sliced
1 clove garlic, minced
1 1/2 lb (about 10) carrots, peeled and cut into 1" chunks
1- 32 oz box vegetable (or chicken) broth
2 c water
2 T brown sugar
1 1/2 t ginger
2 T heavy whipping cream
1/4 t salt
3 T instant potato flakes (opt for thicker soup)
cashews (opt)
cilantro (opt)

1. Place onions, garlic, and carrots in slow cooker; add broth and water.
2. Cook on high for 4 1/2 hours or low for 8 hours.
3. Stir in brown sugar, ginger, cream, salt, and potato flakes.
4. With a blender, food processor, or immersion blender, carefully puree until you achieve desired consistency.
5. Garnish with cashews and/or cilantro.
This entire recipe is only 464 calories!