I miss it too!
Tonight is salmon tilapia for kids since it's DS's favorite) rice and broccoli
Tomorow is steak and mac and cheese for the kids and peas. Instead of mac and cheese, DH & I will finish of the leftover samosas I made with my Indian food dinner last night.
Wed is hamburger's and french fries and corn.
That's as far as I've gotten. This is cookie baking and present wrapping week so I can get it in the mail for my family, so dinners have to be quick and easy.
A quick but tasty soup recipe that I got from Food Network -I use a can of diced tomoateos instead of whole wone to make it quicker-:

Tortellini Tomato Spinach SoupRecipes courtesy Kathleen Daelemans
Prep Time:10 min Inactive Prep Time: -- Cook Time:20 min Level:Easy Serves:4 servings Ingredients
- 1 tablespoon olive oil
- 1/2 cup minced onion (about 1/2 small onion)
- 1 clove garlic , minced
- 4 to 6 cups broth, chicken or vegetable
- 1 (14-ounce) can whole tomatoes , crushed through your fingers or coarsely chopped
- 1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
- Coarse grained salt and cracked black pepper
- 10 ounces fresh or frozen spinach, defrosted and chopped
- 1/4 cup freshly grated Parmesan, very loosely packed
Directions In a 3-quart soup pot, heat
olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the
tortellini and cook according to package instructions. When tortellini is almost done, add
spinach and taste, adjusting seasonings with salt and pepper. Serve immediately.
Garnish each serving with a sprinkling of
Parmesan .