PrissyCook

I remember the first fight I saw at school. I went home wide-eyed and told my parents what happened. My mom lectured that classy girls don’t get into fights and my dad whole heartedly agreed.

Not ten minutes later, my dad called me into the garage.  “Listen, if you ever get into a fight, you’ll be grounded and I don’t want you to get your butt kicked either. So we’re going to practice throwing some punches.”

Fifteen years later, I’m a regular Joe Frasier.

Now, one thing I don’t quite understand is how did I get a bruise on my leg playing a video machine? (if you have a low res monitor it might be hard to see, but trust me, it’s there)

Ok, to the good stuff.

Greek Tortellini Soup
Prep: under 10 minutes Cook: 22 minutes Serves: 6

4 cups fat-free, less sodium chicken broth
2 cups water
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 (9 ounce) packages tortellini (3 cheese or mushroom)
1 cup diced roasted boneless chicken
1 can quartered artichoke hearts (drained and chopped)
7 ounces fresh baby spinach
1 tablespoon chopped fresh oregano
1 can white beans (drained)

Combine first 5 ingredients and bring to a boil. Add tortellini, cook, uncovered 8 minutes. Stir in chicken, artichoke hearts, spinach, beans and oregano. Cook over medium heat until thoroughly heated.

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