March 2, 2015

March Goals and Meatless Monday: Tortellini & Veggie Soup

Hard Parade: Goals for March
It feels like we were just ringing in the new year yesterday! It becomes increasingly unbelievable  how quickly the months go by and now it's March and time for a fresh set of goals.

1. Set a budget for groceries and STICK TO IT. Eating healthy is expensive and worth it but it doesn't need to be as expensive. 
2. Consistently post to this blog! I make great meals almost every day of the week, there's no reason to not share them, despite the small amount of readership this thing gets.
3. Try to cut back on processed foods. I don't overindulge in these types of foods but I am prone to picking up 'sugar free' pudding...
4. Increase my mile pace to under 10 minutes. I am thiiiiiis close to breaking the sub-10 minute mile and I know with a little extra push, I can do it!

Okay, enough about my goals for the month - let's get to this tortellini and vegetable soup! This warming soup took me about 15 minutes to make so it's perfect for a hectic weekday meal or if you just don't feel like slaving over a hot stove (though I don't mind that lately since it's absolutely FRIGID and snowing all the time these days). Use frozen or fresh tortellini, whatever's available!
Meatless Monday: Tortellini & Veggie Soup
Tortellini & Vegetable Soup
Recipe adapted from Eating Well
Serves: 4, Serving size: 2 cups, PointsPlus: 9
Ingredients:
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 garlic clove, minced
  • Kosher salt and freshly cracked black pepper
  • 1 cup frozen cauliflower
  • 1 cup frozen corn
  • 28-oz. can crushed tomatoes
  • 15-oz. vegetable broth
  • 1 1/2 cups hot water
  • 1 tsp dried basil
  • 9-oz. fresh or frozen cheese tortellini
  • 2 cups zucchini, diced
Directions:
  • Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onion and garlic until translucent and fragrant, about 5 minutes. Season with salt and pepper
  • Add cauliflower, corn, crushed toamtoes, broth, water, and dried basil and bring to a rolling boil. Add tortellini and cook for a few minutes less than the package directions
  • Add zucchini and return to a boil. Cook until the zucchini is crisp-tender
  • Serve with crusty bread, if desired, and top with grated Parmesan cheese and hot sauce!
    • *This will increase the PointsPlus value
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