Spring is almost here, but winter still has us in its grip. Get through these last few cold night by warming up with this white bean and bacon soup! It’s easy enough to make for a weeknight dinner, and would make a great frozen make-ahead meal. Make a big batch and bring some to work, or pack it in a thermos for lunch for the kids! This soup is delicious and is made from white beans, parmesan cheese, bacon, celery, garlic, chicken stock, and sage. Throw on that apron and let’s get cookin’!

White Bean Soup Recipe With Parmesan Cheese, Bacon, and Sage

Looking for some healthy comfort food? Try this white bean soup with bacon, garlic, parmesan cheese, celery, and sage!

Serve it up with crusty bread for dipping!

 Photos: The Clever Carrot.

Winter isn’t going to let up anytime soon, and that’s why you should warm yourself up with this tasty chicken tortellini soup! We just love soup, and there’s no better way to end a hectic day than with some hot soup and crusty bread. This chicken soup is simple to prepare since it uses the rotisserie chicken you can buy at any grocery store. Add in some tortellini and veggies and you’ve got yourself a soup fit for a king! It also works well for weeknight dinners, and we think it would work in a crockpot, too! Keep reading for the recipe!

Photos: Cooking Classy.

We have the ultimate chicken/tuna salad recipe for you! It takes a little bit more time to make than regular chicken or tuna salad, but it’s so worth it! This salad has Greek yogurt garlic ranch mayo instead of your regular mayonnaise. It also has veggies like grilled peppers, celery, carrots, and red onion. Without any further ado, here is the ultimate chicken or tuna salad that you must make today!

The ULTIMATE Chicken or Tuna Salad Sandwich Recipe!

We guarantee that this will be your new favorite chicken or tuna salad recipe!

Ingredients

• 2-3 cups shredded chicken or 4 cans of tuna (drained)
• 2 green onions (sliced)
• 1 red bell pepper (roasted, peeled, seeded and diced)
• 1 yellow bell pepper (roasted, peeled, seeded and diced)
• 1 small carrot (peeled and grated)
• 2 celery (finely diced)
• 1 small red onion (diced)
• 1-3 avocados, slightly mashed (number of avocados depends on how many sandwiches you’re making)
• salt and black pepper

For the Greek Yogurt Garlic Ranch

• 2/3 cup Greek yogurt
• 2-3 tbsp mayonnaise
• 1/4 cup fresh parsley (chopped)
• 2 tbsp chives (chopped)
• 1 tbsp fresh dill weed (chopped)
• 1 garlic clove (chopped and smashed into a paste with a pinch of salt)
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk
• salt and pepper to taste

For the Salad

1. Combine first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you like.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread.

For the Greek Yogurt Garlic Ranch

1. Place Greek yogurt in a strainer lined with cheesecloth over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours.
2. In a bowl, stir together yogurt, mayonnaise, parsley, chives, dill, garlic paste, garlic powder, and onion powder.
3. Stir in buttermilk.
4. Season to taste with salt and pepper.
5. Wrap and refrigerate for several hours before adding to salad.

 Photos: Parsley Sage and Sweet.

We love stews! They’re great to make any time of the year, and they’re perfect for dinner on weeknights. Tomatoes, carrots, onions, beef, and celery are slow baked in red wine and tomato sauce in this comforting stew. Get out some crusty bread for dipping, and you have a delicious and protein-packed meal that is sure to satisfy your whole family!

Easy Beef Vegetable Stew

Easy enough to make for weeknight dinners, this beef stew is delicious and packed with protein. Leftovers can be frozen for future emergency dinners.

Ingredients

• 1 1/2 pounds stew beef
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped
• 2-3 garlic cloves, minced
• 10-12 small potatoes, halved
• 2 cups grape tomatoes, halved
• 1/2 cup beef stock
• 1/2 cup dry red wine
• 10-12 pearl onions
• 1 tsp minced fresh rosemary

Instructions

1. Heat your oven to 350 F.
2. Heat the olive oil in a 10″ cast iron skillet over medium heat. Add beef and cook for 7-8 minutes until the meat is browned on all sides. Season with salt and pepper.
3. Remove the beef from the skillet and without removing the pan drippings, add the onion, celery, carrot, potatoes, and garlic. Cook over medium heat for 5 minutes.
4. Stir in the tomatoes, beef stock, and red wine. Continue cooking for 3-5 minutes until slightly reduced. Season again with a pinch more salt and pepper.
5. Return the beef to the pot, add in the onions and rosemary.
6. Place the skillet in the oven and cover with aluminum foil. Cook for 20 minutes.

After 20 minutes, remove the foil and bake for an additional

Photos and recipe: Roxana’s Home Baking.