Squash and potato soup

I am a sucker for squash soup, and this one was just delightful and easy to make. Seeing a trend here? I have really been going for easy-to-make recipes in an attempt to find some work/life balance. Oh, if only it was as easy as finding quick recipes...

Don't skip the cheese toast! It is such a nice addition to the soup.

Adapted from Cooking Light

• 2 tablespoons butter
• 5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups sliced leek (about 2 medium)
• 4 cups fat-free, less-sodium chicken broth
• 1 cup fat-free half-and-half
• 12 ounces baguette, cut into 16 slices
• 3/4 cup (3 ounces) shredded Gruyère cheese
• 3 tablespoons chopped chives
• Freshly ground black pepper (optional)

1. Preheat broiler.

2. Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.

3. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

4. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden.

5. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Stir-Fry Tofu

This was not out-of-this-world good, but it was a different take on homemade take-out and it was good to find another tofu recipe.

• 1 cup of whole grain rice
• 2 teaspoons canola oil
• 1 (14-ounce) package extra firm tofu, cut into (1-inch) cubes
• 2/3 cup fat-free, less-sodium chicken broth
• 1/4 cup hoisin sauce
• 1 tablespoon sherry
• 1 teaspoon cornstarch
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon honey
• 1/2 teaspoon dark sesame oil
• 1 teaspoon bottled minced fresh ginger
• 2 teaspoons bottled minced garlic

1. Prepare rice according to package directions, omitting salt and fat.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu, and sauté 5 minutes or until lightly browned. Remove from skillet.

3. Combine broth and the next 6 ingredients, stirring well with a whisk.

4. Add ginger, garlic, and onions to pan; sauté 30 seconds. Stir in broth mixture; cook 1 minute or until thickened, stirring constantly. Add tofu to pan; cook 30 seconds, stirring gently to coat.

5. Divide rice evenly among each of 4 plates; top each serving with tofu mixture.

Sausage and Pasta Soup

This was a very easy, quick and tasty soup. Great for leftovers, too, although when it sits, pasta absorbes a lot of the broth.

• 12 ounces turkey or chicken sausage, halved lengthwise and sliced (we used sweet turkey sausage)
• 4 cups fat-free, less-sodium chicken broth
• 1/2 cup uncooked small-ish pasta (shells, bow ties, rotini)
• 2 zucchini, coarsely chopped
• 1 (14.5-ounce) can stewed tomatoes, undrained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1/3 cup shredded Asiago cheese

1. Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly.

2. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes.

3. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes.

4. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender.

5. Sprinkle with cheese.

DONE! Told ya it was quick and easy.