One of my favorite sites

If you're a reader of my blog, you likely know that I love Weelicious.com. I make lots of Catherine's recipes for the family. In fact, my husband just made his first weelicious recipe, chicken curry, for my birthday and it was so good and easy to make, he made it again this past weekend.

Catherine is giving away 10 autographed copies of her new cookbook, Weelicious. I know I'd love one. I plan on ordering a copy once it's released as I just don't seem to win things but I threw my hat in the ring anyway, and so should you! Click here to enter! And, meanwhile, take a look around Weelicious.com. I always find something new to try and so far everything has gone over well with the kiddos - including the chicken curry.

Recipe: Chicken (Tortilla) Soup

There was a sale last week on roast chicken at Whole Foods that I could not pass on: $4.99 each, regularly $9.99 each. I bought two. I figured one would make a nice and easy dinner as is and the other I could use for sandwiches, quesadillas and/or soup. And I made all three. I added Annie's BBQ sauce to the chicken for BBQ chicken quesadillas, I made a simple chicken salad for a sandwich and, my favorite item out of the bunch, a take on chicken tortilla soup.

The soup was easy to make and resulted in a flavorful and filling meal. I adapted this recipe from here. I chose not to use fried tortilla strips or chips but rather serve with warm corn tortillas on the side, more my style. I also added corn and cumin and skipped the cheese. I also didn't top with cilantro only because I did not have any. I liked this soup very much and will definitely make it again. I'm happy to have something new to serve with the burrito and taco dinners I so often make.

Recipe: Miscellaneous Pasta

Last night I found myself without a firm dinner plan. So I improvised and the result was pretty darn good. We had some leftover rotisserie chicken from the night before, it was a perfect addition to the sauce.

Miscellaneous Pasta

2 tablespoons Olive oil
1/2 cup Onion, finely chopped
1/2 cup Carrots, finely chopped
1/2 cup Celery, finely chopped
1 can Whole peeled tomatoes (28 oz.)
Salt
1 to 2 cups leftover chicken
Box of whole grain rotini pasta (I used Barilla)

In a large sauce pan saute onions, carrots and celery in olive oil until soft, about five minutes. Meanwhile throw tomatoes (and juice) in blender to puree. Add tomatoes to pan. Stir and salt to taste. Let simmer 30 minutes on medium low heat. Stir in leftover chicken. Lower heat to simmer.

Cook pasta per package directions, drain and add to tomato sauce. Top with grated Parmesan cheese and serve with french bread. A salad would make a great starter but I didn't have any lettuce!