Chickpea Noodle Soup

I've seen the recipe around before, but I got this specific recipe and picture from thesisterscafe.blogspot.com Jaylee loved it and asked if we could have it for leftovers the next day!

8-9 cups chicken or vegetable broth

1 lb. thin spaghetti or angel hair pasta

2 15 oz. cans garbonzo beans, rinsed

3 garlic cloves, minced

1/2 tsp. crushed red pepper flakes (I may use 1/4 tsp. next time)

salt and pepper to taste

shaved or shredded parmesan cheese.

Saute garlic and red pepper in olive oil for about a minute. Add broth and bring to a boil. Reduce head to medium high and add pasta and garbonzo beans. Boil until noodles are tender. Add salt and pepper to taste and garnish with parmesan cheese.

Mini veggie pizzas

It has been a LONG time since I last posted. Sorry, to anyone who checks regularly. Having my 3rd baby has been a lot harder than I thought! Here is a quick yummy recipe I came up with after seeing a commercial for a similar recipe. Enjoy!

4 Orowheat Sandwhich Thins, split in half. I used the multigrain kind
1 jar pizza sauce
1 cup shredded mozarella cheese
1 large zuchinni
1 pkg. of mushrooms, sliced
2-3 cloves of garlic minced
salt and pepper

Preheat your oven to 350. Toast sandwhich thins in your toaster until they are lightly browned and place on a cookie sheet. In a large pan, saute garlic in olive oil or butter until fragrant. Add zuchinni and mushrooms and saute for 3-5 minutes on medium low heat. Season to taste with salt and pepper. Spoon desired amount of pizza sauce onto sandwhich thins. Add mushroom mixture, then top with mozarella cheese. Put in the oven for 3-5 minutes until the cheese melts and everything is hot. Enjoy!