Tag Archives: Lunch

Tomato Tortellini Soup

Instant winner, folks! This soup was a cinch to make, and it tastes sophisticated enough for company! My picky kids all pronounced it “good,” which is an extra reason to love it at my house!  It boasts a creamy tomato base, cheesy tortellini, and basil for seasoning. My husband couldn’t believe I had used fat-free half-and-half!

In all honesty, I don’t like tomatoes, and I don’t eat tomato soup, but I love this soup!! The milk and cream lightens the tomato taste, and it is perfectly paired with freshly grated Parmesan. My husband said he would probably be requesting it for his birthday dinner. Try it; you’ll love it, too!

  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cans (10-3/4 oz each) condensed tomato soup, undiluted
  • 2 cups vegetable broth
  • 2 cups milk
  • 2 cups half-and-half cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1`/2 cup Parmesan cheese, grated
  • Additional Parmesan cheese, optional
  • 1/2 cup chopped oil-packed sun-dried tomatoes, optional

1. Cook tortellini according to package directions.

2. In a large pot, combine soup, broth, cream, tomatoes (if desired), and seasonings. Heat through, stirring often.

3. Drain tortellini; add to soup. Stir in cheese. Sprinkle each serving with additional cheese, if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Creamy Ham and Corn Soup

Comfort food that is a cinch to put together? Sign me up! I have been looking for new recipes to try, but a top requirement is that I can prepare it in a reasonable amount of time. It only takes around a half hour to make, and most of the ingredients are things you probably have on hand!

You can’t go wrong with the flavors here: ham, sweet corn, red peppers, and onion, plus the perfect amount of ground pepper. With temperatures staying around or below freezing lately, this soup hit the spot!

  • 4 cans (60 oz) chicken broth
  • 4 cups corn
  • 2 cups half and half
  • 1 cup onion, chopped
  • 2/3 cup red pepper, chopped
  • 1 cup cold water
  • 2/3 cup flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 2 cups ham, cubed
  • dill, snipped, optional

1. Combine broth, corn, cream, onion, and red pepper in a pot, and bring to a boil. Combine water, flour, salt, and pepper until smooth, and gradually stir into pot. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in ham.

2. Reduce heat to low; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish with dill if desired.

Yield: 6-8 servings.

{Kudos to Taste of Home magazine!}

Turkey, Swiss, and Cranberry Croissant

Turkey, Swiss, and Cranberry Croissant from Kaye's Cupboard

This sandwich was served at a church luncheon, and it’s fantastic! I love sandwiches and salads, because you can combine some of your favorite flavors to create a blend that satisfies your taste buds! I’m not a fan of cranberry sauce at Thanksgiving (at least not the jelled kind), so I was surprised by how much I liked the whole-berry cranberry sauce; it’s really the crux of the sandwich. This is so simple, and hits the spot! It’s perfect if you are feeding large groups, or if you just want to spruce up your lunch box.

Turkey, Swiss, and Cranberry Croissant from Kaye's Cupboard 2a

  • croissant
  • mayonnaise
  • whole-berry cranberry sauce
  • romaine lettuce
  • Swiss cheese
  • sliced turkey deli meat

Ultimate Salad Sandwich

IMG_2687..I’ve had my fair share of tuna or chicken salad, but this tops them all. I love the blend of fruit added to the mix; both the flavors and textures are the perfect compliment to the meat. The photos show a lot of raisins, but it was also brimming with crunchy apple pieces, slivered almonds, and celery, and had crushed pineapple throughout. The mix of fruit made all the difference!

IMG_2718 (1)


  • 16 oz crushed pineapple, drained
  • 12 oz solid white tuna or chicken, drained
  • 1 large apple, chopped
  • 1 cup celery, sliced
  • 1 cup golden raisins
  • 1/2 cup sliced almonds
  • 1 cup mayonnaise
  • 1 Tbsp lemon juice
  • bread or croissant

1. In a large bowl, combine the pineapple, meat, apple, celery, raisins, and almonds. In a small bowl, combine the mayonnaise and lemon juice; stir into meat and fruit mixture.

Yield: 5 servings.

{Kudos to: Taste of Home’s Simple and Delicious and my mom!}