Having a well-stocked pantry is the key to quickly pulling together meals like this one. And all that having this requires is a bit of planning. Keep a cache of dry and canned goods on hand at all times: several kinds of pastas, rices and barley or other grains; canned beans such as chickpeas and kidney beans, and canned tomatoes and pasta sauce; chicken stock or broth. Also keep eggs, cheeses and butter in your refrigerator. With these basics covered, you always have the ingredients on hand to make an omelet or scrambled eggs, a quick chili, a quick pasta and many other dishes in a hurry.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
2 14-oz. cans reduced-sodium chicken broth or vegetable broth
1 9-oz. pkg. refrigerated tortellini
1/2 an 8-oz. tub cream cheese spread with chive and onion
1 10-3/4- or 11-oz. can condensed tomato or tomato bisque soup
Snipped fresh chives (optional)
directions
In a medium saucepan bring broth to boiling. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. In a bowl whisk 1/3 cup of the hot broth into the cream cheese spread until smooth. Return all to saucepan along with tomato soup; heat through. Sprinkle with chives before serving. Makes 4 servings.
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