The soup:
1/2 TBS olive oil
1 clove minced garlic
1 carrot, chopped
1 onion, chopped (I used minced onion so he wouldn't even notice it!)
1 15 oz can diced tomatoes
3 c chicken broth
16 oz pkg turkey Italian-style meatballs
1/2 lb spaghetti
Heat the olive oil in a large pot over medium-high heat. Put in the garlic, carrots, and onion. Cook, stirring occasionally until vegetables are soft, about 5 minutes. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for about 10 minutes. Add spaghetti and meatballs to broth. Simmer 10 minutes, until pasta is tender.
Mini grilled cheese:
3 slices mozarella cheese
1 loaf baguette bread
margarine
Slice the baguette loaf into small slices (I got 34 total). Butter one side of 17 slices of the bread and place face down in a skillet. Cut each slice of cheese into 6 (I cut in 1/2 and then thirds the other way to get the perfect size for the bread, it will depend on the bread (size and amount of slices) of course!) Place each piece of cheese on a piece of bread, then butter one side of each of the remaining slices and place those face-up (just like a grilled cheese). Flip once the first side is golden brown. It was kind of time consuming and tedius buttering 34 SMALL pieces of bread, but worth it since Andrew ate 3 which is some sort of record for him!!!
1/2 TBS olive oil
1 clove minced garlic
1 carrot, chopped
1 onion, chopped (I used minced onion so he wouldn't even notice it!)
1 15 oz can diced tomatoes
3 c chicken broth
16 oz pkg turkey Italian-style meatballs
1/2 lb spaghetti
Heat the olive oil in a large pot over medium-high heat. Put in the garlic, carrots, and onion. Cook, stirring occasionally until vegetables are soft, about 5 minutes. Add tomatoes and broth. Bring to a boil, then reduce heat and simmer for about 10 minutes. Add spaghetti and meatballs to broth. Simmer 10 minutes, until pasta is tender.
Mini grilled cheese:
3 slices mozarella cheese
1 loaf baguette bread
margarine
Slice the baguette loaf into small slices (I got 34 total). Butter one side of 17 slices of the bread and place face down in a skillet. Cut each slice of cheese into 6 (I cut in 1/2 and then thirds the other way to get the perfect size for the bread, it will depend on the bread (size and amount of slices) of course!) Place each piece of cheese on a piece of bread, then butter one side of each of the remaining slices and place those face-up (just like a grilled cheese). Flip once the first side is golden brown. It was kind of time consuming and tedius buttering 34 SMALL pieces of bread, but worth it since Andrew ate 3 which is some sort of record for him!!!
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