Kid-Friendly
Lasagna Soup
Kale Caesar Salad
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Ingredients
- 2 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 (32-oz) cartons low-sodium chicken broth
- 1 (28-oz) can whole peeled tomatoes, crushed (do not drain)
- 1 (15-oz) can tomato sauce
- 1 Tbsp brown sugar
- ½ tsp salt
- 1 (16-oz) pkg lasagna noodles, broken into 1-inch pieces
- 1 (15-oz) carton ricotta cheese
- 1 (1-oz) pkg fresh basil, chopped
Instructions
- Cook beef, onion, and garlic in a large Dutch oven 8 to 10 minutes or until beef is browned and crumbly; drain.
- Stir in broth, tomatoes, tomato sauce, sugar, and salt. Bring to a boil; reduce heat, and simmer 15 minutes. Add noodles; cook 10 minutes or until tender.
- Mix together cheese, basil, and desired amounts of salt and pepper in a small bowl. Serve soup dolloped with cheese mixture.
Side Dish Ingredients
- 2 (5-oz) pkg baby kale
- ½ cup thinly sliced red onion
- ½ cup Caesar dressing
- ¾ cup freshly grated Parmesan cheese
Side Dish Instructions
- Toss together kale, onion, and dressing in a large bowl. Serve sprinkled with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
