Bacon-Shells-and-Cheese Soup
Strawberry and Mixed Greens Salad
Ingredients
- 1 (16-oz) pkg bacon
- 1 (32-oz) carton chicken broth
- 1 (12-oz) pkg premium shells and cheese
- 2 cups milk
- 1 (8-oz) block Monterey Jack cheese, shredded
- ½ tsp pepper
- 1 Tbsp minced fresh thyme
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain. Crumble bacon.
- Meanwhile, bring broth to a boil in a medium saucepan; add pasta shells, and cook 6 to 8 minutes or until just tender.
- Stir in milk and cheese sauce from box. Cook 3 minutes or until slightly thickened.
- Stir in Monterey Jack cheese and pepper; cook until cheese is melted and soup is thoroughly heated.
- Divide among 6 bowls; sprinkle with bacon and thyme.
Side Dish Ingredients
- 1 (10-oz) pkg mixed salad greens
- 1 (16-oz) pkg strawberries, hulled and sliced
- 1 cup chopped walnuts
- ⅓ cup balsamic vinaigrette
Side Dish Instructions
- Toss together all ingredients just before serving.
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