Pasta Fagioli (Olive Garden Copycat)

Ingredients:

• 1 Tbsp. olive oil, divided
• 1 lb. lean ground beef
• 1 1/2 cups chopped yellow onion (about 1 medium)
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 3 stalks)
• 3 cloves garlic, minced (1 Tbsp)
• 3 (8 oz.) cans tomato sauce
• 2 (14.5 oz.) cans low sodium chicken broth or beef broth (I used an entire 32 oz. container.)
• 1/2 cup water, then more as desired
• 1 (15 oz.) can diced tomatoes
• 2 tsp. granulated sugar
• 1 1/2 tsp. dried basil
• 1 tsp. dried oregano
• 3/4 tsp. dried thyme
• Salt and freshly ground black pepper to taste
• 1 scant cup dry ditalini pasta
• 1 (15 oz.) can dark red kidney beans, drained and rinsed
• 1 (15 oz.) can great northern beans, drained and rinsed
• Finely shredded Romano or Parmesan cheese, for serving
• 3 Tbsp. minced fresh parsley, optional

Directions:

1. In a large pot over medium-high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. 
2. Drain fat from beef then transfer beef to a plate, set aside. Heat 1 Tbsp. olive oil in same pot. 
3. Add onions, carrots, and celery and saute over medium-high heat until tender about 6 minutes.  Season with salt and pepper.  Add garlic and saute 1 minute longer. 
4. Add chicken/beef broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and cooked beef then season with salt and pepper to taste. 
5. Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes. 
6. Meanwhile, in a separate sauce pan, prepare ditalani pasta according to directions on package, cooking to al dente.
7. Add cooked and drained pasta to soup, along with kidney beans and great northern beans. Thin with a little more broth or water if desired.  Over time, pasta will soak up liquid.
8. Allow to cook 1 minute longer. Stir in optional parsley, and serve warm with grated Romano or Parmesan cheese.

   *www.cookingclassy.com

Baked Chicken with Cream Cheese, Spinach, and Mozzarella

Can be made ahead of time!  This is sooooo good and super easy!

Ingredients:

Marinade:

• 3 cloves garlic, minced (I just used a heaping teaspoon of pre-minced garlic.)
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon Italian seasoning

Additional Ingredients:

• 2 large boneless skinless chicken breasts, cut horizontally to make four breasts
• 3-4 oz. cream cheese, softened
• 2-3 cups spinach, chopped
• 1 tablespoon olive oil
• 4-6 oz. Mozzarella cheese, shredded

Directions:

1.  Slice chicken breasts horizontally and place flat into Ziplock bag.  In a small bowl, combine olive oil, garlic, Italian seasoning, red pepper flakes (optional), 1 teaspoon of salt, and 1/2 teaspoon black pepper.  Stir to combine and spoon over chicken in Ziplock.  Seal and massage chicken from outside of bag until coated. Set aside while you prep the remaining ingredients.

(If prepping to eat immediately, now would be the time to position a rack in the center of the oven and preheat the oven to 400ºF while you prepare the rest of the ingredients.)

2. Chop spinach and quickly wilt in a medium skillet with 1 tablespoon olive oil and a pinch of salt and pepper.  Set aside.

3. Remove chicken from bag and arrange on baking dish.  Distribute softened cream cheese evenly between four breasts and spread over the chicken.  Lay sauteéd spinach on top of the cream cheese. Finally, sprinkle Mozzarella over the top.

(If prepping early in the day, at this point, cover baking dish with plastic wrap and refrigerate until ready to bake.)

4. At 400ºF, bake for 20-30 minutes.  (I baked mine for 25.)  Chicken is done when cooked through to an internal temperature of 165˚F.  Serve warm with a side of choice.  Enjoy!

*www.eatwell101.com