Tomato Bread Soup

If you love tomato soup (or even if you don't), you will want to try this one! I will say it's not your traditional tomato soup, which is part of why I like it so much. Huge, fresh flavors combine into yummy goodness.

From Food Network's Five Ingredient Fix

Ingredients:
~8 tomatoes (4 Roma, 4 Vine-Ripened work great)
~Fresh Basil
~Garlic-Infused Olive Oil (found with regular olive oil at the store)
~Day-old Sourdough bread
~28oz. can crushed tomatoes with basil (I also added a can of Italian-style diced tomatoes, which add a lot of flavor)
~Salt & Pepper (if you're counting ingredients, salt and pepper are "free" ingredients since most people have them in their kitchen)

1. Preheat oven to 400. Cut tomatoes into chunks and gut the insides.  Arrange on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 15-20 min.
2. Meanwhile, heat canned tomatoes in a soup pot. Right before adding tomatoes, add basil to your liking. Tear up sourdough into chunks and toss into soup. Add roasted tomatoes and serve.

Dressed-Up Frozen Stuffed Shells

Perfect for a night when you don't want to put forth a whole lot of effort.  And since we constantly have tomatoes and fresh basil during the summer months, it's even easier.

Serves 2

Ingredients:
1 pkg. frozen stuffed shells
1 jar of your favorite sauce (red, white, whatever your pleasure)
1/2 pint grape tomatoes
small bunch fresh basil
salt and pepper
Parmesan cheese

1. Prepare stuffed shells according to package.
2. While shells are cooking, prepare your tomatoes for roasting. Place tomatoes on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast time will depend on oven temperature used for shells. (My shells cooked at 400 and I roasted tomatoes for about 12 minutes).
3. Chop basil.
4. Plate shells and top with roasted tomatoes, basil, and cheese. Serve with garlic bread.

Chicken Bruschetta Bake

Super simple. Super delicious.

From kraftfoods.com

Ingredients:
1 can (14.5oz) diced tomatoes, undrained - I use an italian diced tomato, which adds tons of flavor
1 pkg. Stove Top for Chicken
1/2 cup water
2 cloves garlic, minced
1 and 1/2 lbs. boneless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

1. Preheat oven to 400.
2. Mix tomatoes, stuffing mix, garlic, and water until stuffing mix is just moistened.
3. Layer chicken, basil, and cheese in a 9x13 baking dish.
4. Top with stuffing mixture. Bake for 30 minutes.

That's it. Seriously. Give it a try for a quick and delicious weeknight meal.