Tortellini Soup

Yummy served with bread on a cold winter's day. Hannah gobbles this up (which is a rarity these days).

1 lb mild italian sausage
1 onion, chopped
2 cloves garlic, minced
1 c. water
2 (13 3/4 oz) cans of beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28-oz) can crused tomatoes
1 tsp basil
1 tsp oregano
1 c. sliced zucchini (optional)
4 Tbsp parsley, chopped
1 green pepper, chopped
8 oz cheese tortellini (refrigerated or frozen)

fresh grated Parm cheese.

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish each serving with Parm cheese.

Yummy Grilled Checken Shishkabobs

This is one of Jack's very favorite dinners. The chicken turns out so tender and yummy.

1/2 cup olive oil
4 Tbsp lemon juice
4 cloves garlic, minced
2 Tbsp chopped parsley
2 Tbsp chopped fresh mint leaves or chopped fresh basil
1 tsp salt
1/2 tsp fresh ground pepper

4 boneless, skinless chicken breasts cut into cubes
Your favorite veggies cut into pieces. We like pineapple, red onion and green pepper. You might also use mushrooms, squash, etc.

Combine oil, lemon juice and seasonings into a large Ziploc bag. Add chicken and marinate for several hours. Skewer chicken pieces alternately with veggies. Broil or grill kabobs 10 to 15 minutes, brushing with marinade. Bring reserved marinade to a boil and serve with kabobs, if desired.