Ingredients

• 3 (14.5-oz.) cans chicken broth
• 1 (10-oz.) can Original Ro-tel tomatoes and green chilies
• 3 tbls. vegetable oil
• 3 (15-oz.) cans white beans, drained
• 2 ribs celery, chopped
• 1 onion, chopped
• 1/2 lb. smoked sausage, cut into 1/4-inch pieces, if desired
• 1/2 lb. smoked ham pieces, cut into 1/2-inch pieces, if desired

Directions

Serves 8-10.

1. Heat oil in Dutch oven. Add onion, celery, sausage and ham. Cook, stirring, until onions are soft and sausage is cooked (about 5 minutes).

2. Add beans, chicken broth and Ro-tel tomatoes. Stir, bring to a boil and simmer for about 20-25 minutes, stirring occasionally. Taste for seasoning.

Ingredients

• 1 tablespoon olive oil
• 4 teaspoons balsamic vinega
• 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
• 1 cup light ricotta cheese
• 2 large ripe tomatoes
• 1-1/2 cups asparagus or green beans cut into 1-inch pieces
• 2-1/2 cups broccoli florets
• 8 ounces dried ziti or penne pasta
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan or Romano cheese

Directions

1. Cook pasta according to package directions, omitting any oil or salt and adding broccoli and asparagus or green beans the last 3 minutes of cooking; drain.

2. Meanwhile, place a fine strainer over a large bowl. Cut tomatoes in half; squeeze seeds and juice into strainer. With the back of a spoon, press on seeds to extract juice; discard seeds, reserving tomatoes.

3. Add ricotta cheese, basil, thyme, vinegar, oil, garlic, salt, and pepper to tomato juice in bowl; mix well. Chop reserved tomatoes; stir into ricotta mixture. Add hot cooked pasta and vegetables to ricotta mixture. Toss to combine. Sprinkle each serving with Parmesan cheese; serve immediately. Makes 4 main-dish servings.

Start to Finish: 25 min

Source: Better Homes and Gardens

Ingredients

• 1 tbsp oil
• 1 lb boneless skinless chicken breasts, cut into bite size pieces
• 1 can chicken broth
• 1/4 cup ranch dressing
• 2 tbsp flour
• 6 flour tortillas, cut into pieces
• 1 cup mexican style cheese blend
• 1/2 cup salsa

Directions

Heat oil in skillet over medium high heat. Add chicken and cook for about 7 minutes or until cooked through.

Whisk broth, flour, and ranch dressing until smooth. Pour over chicken and stir to combine. Add tortillas, continue stirring over medium high heat. Bring to a boil. Cover and reduce heat to low, simmer 3 minutes.

Sprinkle cheese over dish and cover. Cook over low until cheese melts. Top with salsa.