Oops, hit submit before posting these two photos of the pasta dinner

Those rotisserie chickens also make great quick soup, just use a large can of low-sodium broth, one can of white beans, fresh parsley, one white onion, a potato and any frozen veggies you have handy.

Saute onion in a bit of olive oil in a dutch oven, add can of stock, chopped potato, chopped parsley, cup of frozen veggies, and shredded chicken. Drain and rinse can of beans before adding. Bring to a boil and then simmer for 15 minutes until potato is cooked. I serve with a wedge of fresh lemon and fresh spinach (cooks instantly in the hot soup).

I'm a big slow cooker fan, have been ever since the last time they were trendy. Throw in chicken, veggies, liquid and seasonings before going to work. Make salad after work and your entree is ready to serve. When cooking for just me (as is often the case) I make the full batch, then freeze individual servings of the rest...I have home cooked food anytime I need it. I also like the Bertolli dinners, I had one with chicken that was delicious.

I have a slow cooker cookbook, but rarely use it, there are so many good and healthy recipes online.

Janet--I love my slow cooker too...to have the aroma of stew, soup, or whatever else I can come up with when I walk in the door at night-heaven.

It's a tropical 50 degrees here in Seattle today...so I've got chicken soup going in the crock pot. Have a freshly baked loaf of asiago cheese bread to go with.

I wish I was there...or that I had soup going in my crock pot today :-)

You've inspired me to prep some for tomorrow!

good

I dont want to cook anymore and I have an adolescent at home who does not want to cook either

These dinners are great! My favorite is the steak with rigatoni and portobello mushrooms. Bertolli also makes pasta sauce in a pouch that is about the easiest (and most delicious) way to make dinner. They even have recipes on their website: http://www.villabertolli.com/premiumpastasauce.aspx?sourcename=encourage&target=ENGay. My favorite flavor is the champignon and portobello mushroom. Hm, I think I see a trend! (Love those mushrooms!)

Enjoy,

Mary

Bertolli's Online Team