Easy pizza soup

Easy pizza soup. Let the kids choose their toppings in this soup. Photo Courtesy/FOODLAND ONTARIO

1 tbsp vegetable oil

2 cups sliced white mushrooms

2 cloves garlic, minced

1 onion, chopped

1 tsp dried Italian herb seasoning

1 greenhouse sweet red pepper, chopped

1 can (14 oz/398 ml) pizza sauce

2 1/4 cups water

3 tomatoes, chopped

1/2 cup diced ham

3/4 cup croutons

3/4 cup shredded mozzarella cheese

In large pot, heat oil over medium heat. Stir in mushrooms, garlic, onion and seasoning; cook for five minutes or until softened.

Stir in red pepper, pizza sauce and water; bring to boil.

Stir in tomatoes and ham; reduce heat, cover and simmer for 10 minutes or until flavours have blended.

(Make-ahead: cool, cover and refrigerate for up to two days.)

Divide croutons among bowls; spoon soup over top. Sprinkle with cheese.

Nutritional information: one serving:

Protein: 9 grams

Fat: 8 grams

Carbohydrates: 18 grams

Fibre: 4 grams

Calories: 180

~ Recipe courtesy of Foodland Ontario

Tasty tiny meatballs

3/4 cup quick-cooking rolled oats

1 tsp dried basil or oregano

3/4 tsp salt

1/4 tsp pepper

1 cup milk

2 eggs

1 carrot

1 small zucchini

1 1/2 lbs lean ground beef, chicken, pork, turkey or veal

1/4 cup ketchup or barbecue sauce

Heat oven to 400 F.

In large bowl, combine oats, basil, salt, pepper, milk and eggs; let stand for five minutes. Meanwhile, peel carrot. Shred carrot and zucchini on the coarse side of a cheese or box grater and measure 1/2 cup of each. Add to milk mixture in bowl.

Add ground meat and blend well with a fork. Scoop mixture evenly into 12-cup muffin pan. Pack lightly and flatten tops. Spread with ketchup or barbecue sauce.

Place muffin pan on a rimmed baking sheet to catch drips. Bake for 20 minutes or until thermometer inserted in centre of one registers at least 165 F.

Remove from pan with two spoons, draining off excess liquid.

Family-night chicken nachos

This dish would be good cold.

2 tbsp all-purpose flour

1 1/2 tsp chili powder

1/2 tsp dried oregano

1 1/2 cups milk

1 clove garlic, minced

2 tbsp tomato paste

1 1/2 cups shredded Canadian Monterey Jack, Cheddar or Tex-Mex blend cheese, divided

8 oz baked corn tortilla chips

2 cups shredded cooked chicken

2 tomatoes, chopped

1 sweet red pepper, diced

1 cup corn kernels (optional)

Light sour cream

Heat oven to 425 F. Butter a large rimmed baking sheet or line with parchment paper.

In a small saucepan, combine flour, chili powder and oregano. Whisk in milk and garlic; bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about two minutes or until thickened. Remove from heat; whisk in tomato paste and 1 cup of the cheese.

Spread tortilla chips on baking sheet. Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn (if using); sprinkle with remaining cheese. Bake for about 10 minutes or until chicken is hot and cheese is melted. Serve with sour cream on the side.

~ Recipes courtesy of the Milk Calendar