While He Was Napping

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Turkey Noodle Soup in Under 30 Minutes

Oh soup, what’s for dinner?! If you’re looking for a quick and healthy dinner recipe, this is it! It won’t mess up your newly set resolutions and it will use up any leftover turkey from Christmas dinner. And it’s delicious. It’s Turkey Noodle Soup in UNDER 30 minutes!

Yep, you read that right. Dinner in under 30 minutes – and we’re including cook time there. This recipe is a perfect go-to for busy families and leftover nights! Ready to get your soup on? Let’s do this!

TURKEY NOODLE SOUP in under 30 minutes

Turkey Noodle Soup - Ready in 30 minutes or less

Yield: Serves 4-6

Turkey Noodle Soup

Turkey Noodle Soup - Ready in 30 minutes or less

A quick, delicious and healthy soup the whole family will enjoy.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cups Turkey Meat, pre-cooked and cubed
  • 30 oz Chicken Broth
  • 1 lb Rotini Pasta
  • 12 oz package of Frozen Mixed Vegetables

Instructions

Add the broth to a large pot on medium-high on the stove. Add any additional seasonings you might want. I added a tsp of garlic because we love us some garlic.

When the broth warms and starts to simmer add your noodles, mixed vegetables and the turkey meat.

Cover and simmer for 7-9 minutes or cook for the duration directed on the pasta packaging. Your soup is ready when the noodles are tender.

Allow to cool slightly and serve.

Notes

You could substitute the turkey with chicken dices or pre-cooked hamburger meat. Or omit it entirely.

If you use raw meat dices instead of pre-cooked, add them when you put in the pasta. Ensure they cook thoroughly.

Nutrition Information:

Yield:

4

Serving Size:

1 cup
Amount Per Serving: Calories: 484Total Fat: 5.4gSodium: 158mgCarbohydrates: 74.1gFiber: 3.7gSugar: 2.7gProtein: 32.4g
© Krista
Category: Soup
The hardest part of this meal is cutting up the turkey. Really. Everything else is just throw in a pot and turn on the stove. Stir it every once in a while and you’ll have a delicious dinner ready in less than 30 minutes.

My kids loved it. And it was even finger-food-friendly for the baby – I just drained the juice off and he went to town.

I love that our Turkey Noodle Soup was delicious, super fast, healthy (under 500 calories) and that my whole family enjoyed it!

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Progresso® Light Soup Enchilada Casserole

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EatLightEatRight #CollectiveBias

The holidays are over and school (finally!) started back up again. Which means our lives are back into a routine of sorts. Which means that I’ve gotten back into my slightly more structured life. I’ve gotten back to more regular meal planning, which has been good for us in more than one way: our budget, our waistlines, and our overall health. I definitely feel much better when I’m eating more healthy. But we have a routine because we’re busier now and that means I don’t have a lot of time to spend in the kitchen. I need quick meals that are delicious and family-friendly. So, with the help of Progresso® Light soup, I came up with this Enchilada Casserole.

PROGRESSO® LIGHT SOUP ENCHILADA CASSEROLE

Progresso® Light Chicken and Cheese Enchildad Soup Enchilada Casserole

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Progresso® Light Soup Enchilada Casserole

Prep time: 

Cook time: 

Total time: 

Serves: Serves 6-10

Enchiladas in a fraction of the time.
Ingredients
  • Progresso® Light Soup Enchilada Casserole Ingredients
  • - Progresso® Light Soup Chicken and Cheese Enchilada Flavor
  • - 1 cup Enchilada Sauce
  • - 3 large Mushrooms, sliced
  • - 3 Green Onion Stalks, sliced
  • - 2 cups Shredded Cheese
  • - 4 Wheat Tortillas
  • - 1 large Red Pepper, cut into slices
  • - 1 medium Roma Tomato, sliced
  • - 1 cup cilantro, sliced
  • *We had some rotisserie chicken in the fridge from a meal a couple days before, so I cut it up and added it to our enchiladas as well. The soup has chicken in it already, so you don't really need to add more. But, I needed to use ours up and three of the four males in my home are meat-lovers, so no one complained.
Instructions
  1. - In a 9x13" pan, pour about ½ cup of enchilada sauce in the bottom of the pan. Spread the sauce so that it covers the entire bottom of the pan. Progresso® Light Soup Enchilada Casserole Enchilada Sauce Layer
  2. - Cut the tortillas in half. Arrange them on top of the enchilada sauce with the flat edge against the edge of the pan.Progresso® Light Soup Enchilada Casserole Tortilla Layer
  3. - Pour half the can of Progresso® Light Soup on top of the tortillas. Spread to completely cover the tortillas. Progresso® Light Soup Enchilada Casserole Soup Layer
  4. - Sprinkle cilantro, mushrooms and chicken pieces (if desired) on top of the soup. Progresso® Light Soup Enchilada Casserole Cilantro & Mushroom Layer
  5. - Sprinkle ¾ cup of shredded cheese on top of the cilantro and mushroom pieces. Progresso® Light Soup Enchilada Casserole Shredded Cheese Layer
  6. - Repeat the steps above. Add another layer of tortillas, then another layer of soup, another layer of cilantro and mushrooms, and another ¾ cup layer of shredded cheese and the rest of the enchilada sauce.
  7. - Lay out red pepper slices on top of the shredded cheese and then put a tomato slice in the middle of each pepper slice. Progresso® Light Soup Enchilada Casserole Red Peppers & Tomatoes Layer
  8. - Sprinkle green onion slices on top.
  9. - Cover and bake at 350ºF for 20-25 minutes. Then, uncover and sprinkle the remaining cheese on top. Bake another 5-10 minutes until the cheese is melted, bubbly and lightly toasted.
  10. - Remove from oven and allow to set for 10 minutes - your layers will stay together better if you do.
  11. - Slice and serve. Top with sour cream and cilantro if desired. Enjoy! Progresso® Light Chicken and Cheese Enchildad Soup Enchilada Casserole

I will admit that this isn’t quite as amazing as my cream cheese chicken enchiladas, but those take nearly an hour to put together and half an hour in the oven. This is a great alternative to that with half the prep time. We will be enjoying this lower-prep-time Enchilada Casserole as a weekday meal and saving the full-on enchiladas for special occasions… like Sunday Family Dinners and birthdays.

Progresso® Light Soup Enchilada Casserole Progresso Light Soups

I like the light part of these soups. It’s a new year and many of us have recommitted to eating better. This soup was full of flavor and goodness without being loaded with calories. And there is so much variety available. My boys loved the potato and bacon one we had for lunch the other day. It was creamy and cheesy, yum! We haven’t tried the other ones yet, but I’m pretty excited about them!

I also love Progresso® Light soups because they have BoxTops for Education Labels. Big J’s school collects them. I love that I can help out his school and feed my family healthy meals! The boys and I grabbed our Progresso® Light soups at Walmart. So, next time you are at Walmart, grab a few cans and make them apart of your family dinners. Right now you can grab this coupon and save $1.00 when you purchase four cans. And check out even more recipe ideas using Progresso® Light soups!

Progresso® Light Soup Enchilada Casserole Progresso Light Soups In Store

Progresso Light Soup Enchillada Casserole In Store Wide

 

 

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Slow Cooker Wild Rice and Chicken Soup

Monday night we got almost six inches of snow – six! That’s a big deal for us desert rats. They delayed school by two hours and we played in the snow last night. It’s also a big deal that the snow was still there to play in eight hours later. We even made snow ice cream for dessert. But for dinner, we had delicious wild rice and chicken soup. Some days are just soup days and this soup is the kind that makes you want to snuggle in with a book or good TV show and then go to bed. It’s amazing, make extra!

WILD RICE AND CHICKEN SOUP

Slow Cooker Wild Rice and Chicken Soup

 

Ingredients:
– 1/2 cup butter
– 3/4 cup all-purpose flour
– 1 onion, finely chopped
– 1/2 cup celery, chopped
– 1/2 cup carrots, chopped
– 8 cups chicken broth
– 2 cups wild rice
– 1 lb chicken breast, cubed
– 1 tsp sea salt
– 1 tsp rosemary
– 1 tsp thyme
– 1/2 tsp white pepper

Directions:
Melt the butter in a small sauce pan and gradually whisk in the flour to make a rue.
Add all ingredients to the slow cooker, including the rue. Mix to incorporate.
Cook on high for 4-6 hours or low for 6-8 hours.

Slow Cooker Wild Rice and Chicken Soup CloseUp

 

We like ours thick and hearty. If you want a thinner soup, add 2-4 more cups of chicken broth until desired thickness is reached. You can also omit the rue, but it will slightly change the flavor.

This is one of our newest additions to our family menu, joining our family-approved last around Christmas last year. We absolutely love it! Even Little J, who gets bored of eating and has a hard time finishing dinner most nights, gobbles this stuff up. And Baby N, who is in his Mr. Independent stage will let me feed him this soup. Boy knows not to let good food go to waste.

Not only is it a hit with the whole family, it freezes fantastically. Which means it’s a great quick and easy menu option too.  Pull it out of the freezer and warm it on the stove.

Hearty Slow Cooker Wild Rice and Chicken Soup

 

This soup is hearty, filling and full of flavor. Perfect for cold wintry nights and after a day out in the snow. It makes me wish we had a fireplace so I could eat my soup in front of it. The great part about the slow cooker, besides the set it and forget it part, is that I can make a lot, freeze the leftovers and I’ve made three dinners for not much more work than making one. Total mom score during the busy, hectic holidays.

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3 Generation Goulash

My family is all about a good casserole, especially when it gets cold outside. Well, it’s been snowing here for almost 24 hours and my thin desert-climate blood had left me chilled and with a hankering for some good comfort food. Goulash is something I ate growing up and I remember more than one family dinner gathered around the dinner table, discussing our days over a plate full of my mom’s goulash. However, this is three generation goulash and my mom and I are only two generations. I love that the third generation is my grandma, my dad’s mom. This recipe takes the best of my mom and the best of my grandma and a few things I love and combines them all together. Two amazing women helped shape this recipe and make it the scrumptious dish that it is. It’s pure comfort in a bowl. And you probably have the ingredients in your cupboard and refrigerator RIGHT NOW. Some veggies, ground beef, pasta and Ragu Pasta Sauce, that’s it. Let’s get cookin’!

3 GENERATION GOULASH

Ragu Pasta Sauce Simmered in Tradition 3 Generation Goulash Family Tradition

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3 Generation Goulash

Prep time: 

Cook time: 

Total time: 

Serves: Serves 6-8

A hearty casserole-style dish with lots of flavor. Pasta covered in flavorful tomato sauce with vegetables and hamburger make this a wonderful family favorite.
Ingredients
  • 16 oz uncooked Pasta
  • 12 oz bottle Ragu Pasta Sauce
  • 5-6 medium Portabello Mushrooms
  • 1 Red Pepper
  • 14 oz canned Corn
  • 14 oz canned cut Green Beans
  • 1 lb Ground Beef
  • 1 tsp Garlic Powder
  • 1 Tbsp dried Minced Onions
  • Shredded Cheese
Instructions
  1. Boil water for the pasta as directed on the box. When water boils, cook the pasta as directed.
  2. Brown the ground beef in a skillet on the stove.
  3. Add the garlic powder and the minced onion.
  5. Slice the pepper and mushrooms. Add to the ground beef. Saute until the mushrooms and peppers are tender.
  7. Add the green beans and the corn. Combine until well mixed.
  9. Stir in the Ragu pasta sauce and mix until the sauce coats the meat and veggies evenly.
  11. Simmer on low on the stove while the pasta cooks.
  12. Drain the pasta and rinse, if desired.
  13. Add the pasta to the sauce and mix until the pasta is evenly coated.
  16. Serve topped with shredded cheese.

My kids eat this up every time I make it. They love it! I love that it’s easy to make, it’s a delicious crowd-pleaser and it totally nostalgic for me. I always get flashbacks to family dinners and trips to Grandma’s when we have this. I hope it’s something that my kids will pass onto their families when they get older – share with their wives and kids. Every lady loves a man that can cook.

Ragu Pasta Sauce Simmered in Tradition 3 Generation Goulash Hero

My grandma always makes her own tomato pasta sauces, but my mom always used Ragu pasta sauce. I love the option, because with my busy life and busy boys, I don’t always have the time or energy to make my own sauce. I love that Ragu pasta sauce is a part of this tradition and that it is a sauce that I can count on to deliver quality flavor.

While working on this post, I was able to learn more about the origin of Ragu and the woman who started it all. Assunta Cantisano was a woman with a dream. Assunta came to America from Italy and brought her family’s recipe for tomato sauce with her. Her neighbors loved it. And so did her neighbor’s neighbors. Before too long, people were grabbing it off of store shelves in Iowa and the Ragu tradition was off and running. Great success story, right? But it wasn’t easy fame and fortune for Assunta. She grew up during the Great Depression and she struggled as a single mom. Her hard work and perseverance clearly paid off. When people didn’t have much of anything, she gave her all to share her sauce with others. Since Ragu was born hundreds of pasta sauces have graced the shelves over the past 80 years, and has even gone on to become America’s number one pasta sauce.

Ragu Pasta Sauce Simmered in Tradition 3 Generation Goulash

Do you like to experiment in the kitchen? Right now, food.com has a contest running called Ready. Set. Cook! and they have issued the challenge to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients. Think you’re up to the challenge? Check out the Ready. Set. Cook! contest over on food.com.

Ragu Pasta Sauce Simmered in Tradition 3 Generation Goulash Pasta Sauce

I love traditions and sharing them with my kids, especially this time of year. What are some of your favorite family traditions?

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Philly Cheesesteak Stuffed Red Peppers

If I didn’t have you at Philly Cheesesteak, I’m not really sure what I can say to reel you in farther, but I’ll give it a shot. This recipe came about after Mr Napping and I split a Philly Cheesesteak sandwich while we were on vacation in Northern Idaho. However, I’ve been trying to be more conscientious of what and how much I’m eating. While that sandwich was absolutely amazing, it was also loaded with calories. Which is probably why is was so amazing.  In an effort to keep the flavor, but reduce the caloric value of such a meal, I made Philly Cheesesteak Stuffed Red Peppers. I wouldn’t go so far as to call this a low-calorie meal – but it’s definitely lower in calories than a Philly Cheesesteak sandwich. Mr Napping was quite skeptical when I told him we were having Philly Cheesesteak without the bread – the man loves his carbs – but he adored these peppers and fought tooth and nail to get the leftovers.  It was a total hit.

PHILLY CHEESESTEAK STUFFED RED PEPPERS

Philly Cheesesteak Stuffed Red Peppers Hero

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Philly Cheesesteak Stuffed Red Peppers

Prep time: 

Cook time: 

Total time: 

Serves: 10 servings

Serving size: 155 g

Calories: 185

Fat: 8.1 g

Ingredients
  • 5 Red Peppers
  • 12 oz Steak, cut into strips (smaller steaks that equal about 12 oz)
  • 6-8 Portabello Mushrooms
  • 1 tbsp Butter, olive oil or other oil
  • 10 slices of Mozzarella Cheese
Instructions
  1. Slice the mushrooms.
  2. In a large skillet on the stove, melt the butter or warm the oil. Depending on what kind of oil you use, you may need to melt it.
  3. Sauté the steak strips in the oil or butter. When the steak is no longer pink, toss in the mushrooms.
  4. Sauté the steak and mushrooms until they are tender.
  5. Preheat the oven to 400F.
  6. Cut the bell peppers in half, lengthwise. Clean out the seeds.
  7. Put a layer of foil on a baking sheet. Lay the pepper halves on the foil.
  8. Fill each pepper with the steak and mushrooms.
  9. Bake for 20 minutes.
  10. Place a slice of mozzarella cheese on the top of each pepper and bake for 5-7 more minutes.
  11. When the cheese is melted, remove the peppers from the oven and let cool for 5 minutes.
  12. Serve.

I love this with a big spinach salad!  So delicious.  It’s a great Philly Cheesesteak alternative for anyone watching carbs and calories.  My boys loved them too.  Next time, I’m gonna try them in the crock pot… Who doesn’t love a good slow cooker meal?!

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